Ayuchi has put together her wine list very carefully. It consists of 70 staples which are always available as well as roughly 20 sakes which change seasonally. You won’t find anything outrageously priced on the menu, and there are simple explanations of the different types of sake as well as their distinctive flavours. For novices like ourselves it proved inspirational, particularly when paired with a three-tiered tasting set. On the third sip we had our Eureka moment - sake finally made sense. Albeit forgotten today.
Sake Bar Ginn goes that extra mile by bringing in Japanese wine makers to talk to their most loyal customers and they have a cool balcony overlooking LKF which will come into its own in the summer. If you’re feeling peckish they also serve little snacks - ask the staff what sake to pair each dish with - including house favourites: deep fried chicken wings, sake stewed pork belly and wasabi tan (stewed ox tongue with wasabi sauce). It’s amazing that ‘stewed’, ‘ox’ and ‘tongue’ can sound so repellent but taste so divine. A PR disaster but a tasting phenomenon.
A Sake Bar Gain.