Limited edition Japanese sake filled with the unique charm of Niigata

Niigata's Tsunan Brewery produces sake primarily during the snowy season, embracing the cold of the snow and the blessings of the earth to capture the power of nature, resulting in robust yet delicate Japanese sake. Imported directly from Niigata, Japan, via the "HAKOBYUN" Shinkansen and then air-freighted to Taiwan, we welcome sake enthusiasts to visit HAYASE Japanese Cuisine and indulge in the following selections:

●Tsunan Junmai Ginjo 720ml/NT$2,400: A Japanese sake perfect for pairing with meals, crafted to enhance the flavors. With gentle aromas and a smooth palate, this carefully brewed Junmai Ginjo offers rich and complex flavors.

●Tsunan Ginjo 720ml/NT$2,200: A balanced and flavorful sake with subtle aromas and a full-bodied palate, harmonizing aroma and taste. Brewed using snowmelt water seeping into mountains over 2,000 meters above sea level and Japan's largest riverside terraces, it becomes soft spring water, resulting in a silky mouthfeel.

●Go Diner Junmai Daiginjo 720ml/NT$2,800: Best enjoyed with meals to elevate their flavors. Made from the pure waters of the snow and rice, it's the best natural sake for dining.

●Go Vino Junmai 720ml/NT$2,000: A sake with a white wine-style, emphasizing balanced acidity, offering a refreshing palate with the flow of rice aroma and acidity, featuring good acidity balance and fruitiness.

●Go Sparkling Sparkling Sake 270ml/NT$680: A low-alcohol sparkling sake beloved by women, with a well-balanced sweetness and acidity reminiscent of fruits, distinguished by its refreshing taste.

【Special Offer】: From now until [date], diners at HAYASE Japanese Cuisine who select any of the above Niigata sake will receive a complimentary dish of chef's special Kagoshima-produced red or green oysters.

Chef　Yukio Gunji

With more than 20 years of experience in his culinary career, Chef Gunji joined Hotel Metropolitan Sendai in Japan in 2015 and served at Japanese Restaurant HAYASE in 2016.
Chef Gunji specializes in Japanese cuisine, kaiseki cuisine, as well as tempura, fresh fish, nabe, and oyster dishes.

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