Izakaya Chuji

3 different sakes per flight - a great way to discover sake

can be any rice polish ratio (rpr) %, typically 70-80% of each grain remains, full-bodied, dry, umami-laden, complex, great with protein dishes, rich foods, junmai means pure rice

typically 60-70% remains after rice milling, tiny amount of brewer's alcohol added creating a dry, robust, clean style sake

typically 50-60% remains on grain after rice milling, fruity & floral aromatics, balanced with depth of flavour; ginjo is same %'s for milling but a tiny amount of brewer's alcohol added to tank before pressing, creating a lighter, typically drier version; both junmai ginjo & ginjo are awesome with seafood, chicken, pork

50% or less remains on grain after rice milling: elegant, refined, light, smooth daiginjo has same % requirements for milling, but a small amount of brewer's alcohol is added to tank prior to pressing, creating a lighter, typically drier version; both junmai daiginjo & daiginjo typically have more delicate fruit & floral notes, fantastic with seafood, light proteins

cloudy, infused, sparkling, stored or produced in unconventional ways

sake or shochu infused with ume plum/apricot or other fruits, served with ice

local

on tap

sparkling wine

distilled japanese spirit

mon to thurs 5pm to 6pm friday 4.30 to 5.30pm at bar only

monday night only half price gyoza

6pcs

6pcs

grilled

skewer

deeo-fried

rice

hot pot

noodle wheat udon thick or buckwheat soba thin