Assemblage Club, a sake project realized through the cooperation of three sake breweries in Kyoto, and My Sake World, where individuals, restaurants, and companies can create their own original blended sake, are some of the examples. We interviewed the breweries and people who are cooperating and supporting this groundbreaking "sake blending" project, asking why they decided to participate and what has happened since then.

This time we visited Sumibi Sakaba Eko-ru, which relocated and reopened in Karasuma Rokkaku, Kyoto on March 25, 2025. We spoke to the manager, Mr. Tanigawa, about the episodes and efforts he made when producing blended sake.

I spoke to this person

Charcoal Bar Iko-ru Manager Yasunori Tanigawa

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After working with the company's representative since his 20s, he went on to work at the main store, Kaisen Dokoro Watanabeya. In 2017, he was involved in the preparations for the opening of the store's second branch, Sumibi Robata Iko-ru, and later became the manager. He is currently the manager of Sumibi Sakaba Iko-ru, where he uses his experience training in restaurants and hotels to demonstrate his skills in the kitchen.

Studying hard to make sake more widely known

— You are currently the manager of Sumibi Sakaba Iko-ru. How did you come to work there?

Tanigawa-san: "I met the owner of Kaisendokoro Watanabeya over 10 years ago and started working there part-time. I've been involved with the second store, Sumibi Sakaba Iko-ru, since it was first established."

-The menu here includes authentic European dishes using lobster and mussels, which you won't find in a bar.

"I've been cooking in restaurant and hotel kitchens for about five years, so I thought I'd take this opportunity to incorporate it into the menu (laughs)."

-I see. So you have a wide selection of wines. There's a wide selection of local sake on the menu.

"There are so many types of sake available that many customers are worried because they want to try it but don't know what kind to order. So I thought that the people making the suggestions needed to learn more about sake, and I studied as hard as I could, even tasting it (laughs)."

A charcoal-fired bar that caters to all ages

Sumibi Sakaba Iko-ru relocated to Karasuma Rokkaku on March 25, 2025. In addition to table seating, they offer tatami rooms and private rooms (reservations required) that are perfect for families with children, marking a new start as a stylish bar that can be enjoyed by people of all ages. The food remains the same as before the relocation, with their signature straw-grilled and charcoal-grilled dishes made with fresh seafood from Toba and Iki Island. The blazing flames and fragrant aromas from the open kitchen will fill your heart. Other dishes include charcoal-grilled meat dishes, restaurant-quality dishes featuring lobster and mussels, and the newly added nigiri sushi. For drinks, they offer a wide selection of fine sake that complements a variety of meals, including their own brand of sake, local Kyoto sake, and wine.

・The restaurant's specialty, bonito straw grilled, is grilled over straw to instantly grill only the surface, locking in the umami of the bonito. The pleasant aroma of straw and the rich flavor of bonito spread in your mouth.

・Charcoal grilled lobster A dish that combines homemade bourguignon butter with charcoal grilled mussels. You can enjoy authentic European cuisine, which is rare in an izakaya. The photo is a special menu for the photo shoot. Charcoal grilled lobster with salmon roe - homemade bourguignon butter - is 2,980 yen

Blended sake making is full of surprises

Sake [SUMIBI SAKABA Iko-ru] 1 cup 2,600 yen Glass 1,400 yen

-You experienced blending sake at My Sake World in Kyoto and created your own original sake. What prompted you to try it?

"The original blended sake at our flagship store, Kaisendokoro Watanabeya, has a great reputation. So we decided to give it a try, and four staff members took on the challenge."

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—What was it like actually experiencing it?

"To be honest, at first I wondered if it was possible to make a delicious drink by blending two well-made sakes, but that thought was quickly blown away. I thought blended sake is truly amazing! Just a small amount can make such a big difference in flavor and taste...it was a constant surprise. I tried blending and was impressed by the brewer's passion and dedication to sake, as they prepare it from scratch! Each person was allowed to make two samples, so there were eight in total. We tasted them all, and we did quite a bit of tasting along the way, so I was a little tipsy by the end, but it was a lot of fun."

—What kind of blend of sake did you end up with?

"I like alcohol, but I'm not very good at drinking sake. So I wanted to create a flavor that even I would find delicious. That's because I wanted young people and women who aren't very familiar with sake to be able to enjoy it casually. In the end, I used a luxurious blend of fine sake from Ishizuchi Sake Brewery (Ehime Prefecture), Masuda Tokubei Shoten (Kyoto Prefecture), and Tamanohikari Sake Brewery (Kyoto Prefecture) to create a light, fruity sake that anyone can enjoy. It goes well with any dish."

—What has been the reaction of customers since it was served at your restaurant?

"Just as we had hoped, we've had a lot of feedback that it's easy to drink and delicious, and some people even keep bottles on hand. What's interesting is that it's also been well received by our fellow drinkers, with some saying they'd like to try it at their own establishment."

A special store-original sake

—Finally, I'd like to ask you about your future prospects.

"I would like to spread the word about my shop. That's why I named my original blend sake "SUMIBI SAKABA Eko-ru," which is the name of my shop. The label has a cool design with my shop logo on it, so you can take the bottle home with you. In fact, I'm secretly thinking about a second release."

—It's only been a month and a half since it was introduced, but you're already thinking about a second version.

"We want our customers to feel special, and our original blended sake is the perfect item for that. We will continue to offer a wide variety of dishes, so many that you'll have trouble deciding what to order, as well as sake and wine that go well with them, and aim to be a comfortable bar where everyone can be satisfied when they come here."

The blended sake, which broadens the appeal of sake, seems to be popular at the store. Tanigawa says he's not very good at sake. But SUMIBI SAKABA Eko-ru, created by a man like him, is undoubtedly a blended sake that is "easy to drink and delicious." So, what kind of original sake will he create next? Stay tuned to see!

About the production of original blended sake
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Writer: Mari Iizuka
I live in Fushimi-ku, Kyoto City. I live in a privileged environment with many atmospheric sake breweries in the neighborhood. I like sake, but unfortunately I'm not confident in my palate. I prefer rich, sweet sake. My hobby is visiting art museums in Japan and abroad.