Founded in 1686. In Shimizu Ward, Shizuoka City, the sake is brewed by Nanbu Toji using underground water from the Okitsu River, which is famous for its clear waters, to brew sake using traditional techniques. Through small-scale Ginjo brewing, we avoid any compromises or cut corners, aiming to produce sake with rich flavor and aroma, impact, and a clean aftertaste.    Junmai Ginjo sake made with Yamada Nishiki rice produced in Hyogo Prefecture,  polished to 55%. This is a standard Garybai product that offers a balance of richness, smoothness, and sharpness, as well as a rich aroma. Pairs well with lightly seasoned Japanese seafood dishes, Oil Sardine, etc…

 SPEC SHEET 

Class: Jumai Ginjo 

Size: 720ml      

Brewery: Sanwa Shuzo Co. 

Founded: 1682 

Prefecture: Shizuoka 

Rice: Yamadanishiki 

Polishing Rate: 55% 

Alcohol: 16% 

Acidity: 1.6 

Almino Acid: 1.4 

SMV: +2 

Toji: Kazuhito Tada

Serving Suggestion: Cold or Room Temprature 

Selection may vary by store. While supplies last.

Top Shelf Cocktails, Ready When you Our perfect blend of timeless cocktails and the world’s most iconic spirits can tun any gathering in to an instant classic. With this collection of premium, pre-mixed cocktails, you’ve got it made.

Black Cherry Whiskey Sour Mad with Crown Royal Whiskey

A perfectly balanced whisky sour with notes of sweet black cherry and crafted with blended Canadian whiskey and other natural flavors.

Cosmopolitan Made with Ketal One Vodka

The smooth taste of Ketal One Vodka and our premium triple sec liqueur for a slightly sweet flavor with just a touch of tang.

Espresso Martini Made with Ketal One Vodka

This expertly crafted cocktail brings the smooth taste of Ketal One Vodka to the rich and velvety flavor our premium coffee liqueur.

Product Demonstration Tastings

DQ Kaheka

2/21 Friday 4PM-7PM

Pearl City

2/22 Saturday 12PM-3PM

Sous vide is a French term meaning under vacuum. The tentacles are cooked in their natural juices. Vacuum-sealed in a pouch and immersed in a temperature-controlled warm water bath. Using this high-quality method allows the squid tentacles to shine, producing tender slices and consistently great flavor.