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The word "izakaya" (literally "a place to
be with sake") is a catch-all term that can cover a multitude
of different styles, ranging from slick, soulless salary man
bars to boisterous rustic taverns. But there is also another
place called Sasahana.
With its clean white-wood counter, cedar-clad walls and sparkling,
spotless stainless steel kitchen surround, the Sasahana Restaurant
looks little different from numerous little exclusive restaurants
found on Ginza backstreets. Restaurant's management has traveled
far and wide, searching out the very best. Most items from
the sake list are limited-edition brews direct from the producers.
When you order one of the 50 or so different bottles that
are kept in stock, your sake will be served in a small gourd-shaped
glass tokkuri and a copy of the label (in laminated cover)
brought for you to contemplate as you sip and appreciate.
Fundamentally, it is a question of respect for ingredients
and brewing traditions: the only drink that enhances the flavor
of Japanese cooking is sake - and that is why the Sasahana
only serves the best.
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