The Assemblage Club was born from the idea of blending multiple types of sake, transcending the boundaries of sake breweries. We asked chefs in the field for their opinions on how blended sake and food go together and the possibilities for flavor expansion.
Enjoy seasonal ingredients and a wide selection of sake
One stop north of JR Kyoto Station on the Kyoto Municipal Subway. Muro-machi Kaji is located a five-minute walk from Gojo Station, away from the hustle and bustle of the downtown area along Karasuma Dori.
Upon entering the restaurant, you will be greeted by a spacious white-wood counter and the warmth of the wood. The menu is centered on a la carte dishes that change monthly. The menu is centered on an a la carte menu that changes monthly, featuring an abundance of seasonal ingredients, so that each time you visit, you will encounter new flavors. Of all the dishes on the menu, we recommend the "appetizers (appetizers)", which are carefully selected seasonal small potted dishes. It is the restaurant's signature dish that will make you want to drink more.
A wide selection of sake is also available to accompany the cuisine, with brands from all over the country, enough to make even the most discerning sake connoisseur swoon. The selection changes every few months, so you can enjoy a new encounter each time you visit.
Aroma that can be felt only because it is a blend.
-What did you think when you first heard about blended sake?
Mr. Kaji said, "I found this to be a very unusual approach. However, if you think about it, the rice we serve at the restaurant is also blended. Whiskey is also blended, and I think this is an interesting initiative to expand the possibilities of sake.
-Do you handle a lot of sake?
Kaji: "We mainly serve sake. We often have customers order the light, dry type. However, those who like sake and are familiar with it seem to be interested in 'AssemblageClub: Taro' and there are more and more orders for it. Some of them come to the store with information about the restaurant in advance.
-What are the opinions of those who have drunk "AssemblageClub: Taro'"?
Kaji: "As the concept of "AssemblageClub: Taro'" is to go well with meat, it is said to have a firm mouthfeel. What's interesting is that many people say it has a sweet part but a dry aftertaste.
-The fact that you can feel the various expressions is only possible with assemblage. Do you serve it according to the meat?
Mr. Kaji said, "Basically, the customers are in charge, and they are free to choose the dishes they would like to pair with our dishes. When asked for food recommendations, I tell them to try 'meat' or 'strongly seasoned dishes.
We want to offer drinks that can be matched in a well-balanced way.
Omakase Hachisun" (right)
Enjoy a wide variety of snacks on large plates, small bowls, and bean dishes on a monthly changing a la carte basis. The menu boasts a lineup of hot and cold dishes, sushi, and other dishes recommended by Kaji-san. Adult's Potato Salad" (left) is a snack with many ardent fans, mixed with delicacies that change from time to time. It is available a la carte and can be enjoyed at your leisure.
-What are the changes and repercussions before and after the offering?
Kaji says, "We have only been selling this product for three months, but many people are interested in the word 'blend.
-My Sake World, a sake blending experience, allows you to create your own original sake blends. What do you think about creating original sake blends?
Mr. Kaji: "I have no experience with sake blending, so I don't know what will happen, but I would be happy to discuss it with you again.
-About the prospect of using sake in the assemblage.
Kaji: "While keeping the current "AssemblageClub: Taro'" as our mainstay, we would like to offer sake that can be well balanced with fish and vegetables, as our main dishes are Japanese cuisine. It would be interesting if we could produce both light and strong sakes on our own.
Assemblage Club: Taro' is a bottle that not only accompanies meat dishes and other meals with robust flavors, but also offers new possibilities for sake.
Kaji's discerning taste and ingenuity in serving sake have led customers to encounter new tastes. We hope that customers will continue to experience the profound charm of sake through the marriage of seasonal delicacies that have been condensed using his proven techniques. As the "assemblage" method, which is still rare in the sake industry, spreads through restaurants such as Muro-machi Kaji, the ways to enjoy sake will expand even further.
