{"id":1384,"date":"2017-12-20T17:00:45","date_gmt":"2017-12-20T08:00:45","guid":{"rendered":"http:\/\/rakuzo-ikebukuro.com\/?p=1384"},"modified":"2017-12-20T17:00:45","modified_gmt":"2017-12-20T08:00:45","slug":"%e5%bd%93%e5%ba%97%e3%81%ae%e5%92%8c%e9%a3%9f%e3%81%ab%e5%90%88%e3%81%86%e3%81%93%e3%81%a0%e3%82%8f%e3%82%8a%e3%81%ae%e3%80%8c%e7%84%bc%e9%85%8e%e3%80%8d%e3%81%a8%e3%80%8c%e6%97%a5%e6%9c%ac%e9%85%92","status":"publish","type":"blog","link":"https:\/\/rakuzo.dkdining.com\/ikebukuro\/en\/blog\/1384\/","title":{"rendered":"Introducing our special \"Shochu\" and \"Sake\" to go with our Japanese cuisine! | Rakuzo Ikebukuro Nishiguchi"},"content":{"rendered":"

\t\t\t\t<![CDATA[\u3053\u3093\u306b\u3061\u306f\u3001\u697d\u8535\u6c60\u888b\u897f\u53e3\u5e97PR\u62c5\u5f53\u3067\u3059\u3002
\nSake is an indispensable accompaniment to delicious Japanese food. We want to choose sake that not only tastes good, but also enhances the flavor of the food. We have a wide variety of shochu and sake that go perfectly with Japanese food. Here are some of our recommended shochu and sake.
\n <\/p>\n

Mitake, a precious sweet potato shochu made with Yakushima's famous water<\/span><\/h2>\n

\"\"<\/a>
\nIntroduced first is Satsuma shochu \"Mitake. Mitake is the representative brand of Mitake Shuzo, a shochu brewer in Yakushima, and is named after the three mountains of Yakushima: Nagata-dake, Yamamiyanoura-dake, and Kuromi-dake. Blessed with abundant nature, Yakushima Island has high annual rainfall and has been selected as one of the 100 best waters in Japan. Mitake, made with Yakushima's famous water and Kagoshima's sweet potatoes, is characterized by its mild taste.
\nIt is one of the most popular brands of potato shochu, but is known as a valuable shochu because of its low production volume. We offer the sweetpotato shochu \"Mitake\". In the coming season, we recommend \"Mitake\" with hot water to warm up your body! Why don't you take this opportunity to taste \"Mitake\" with Japanese food, which is made from the famous water of Yakushima?
\n <\/p>\n

Hakkaisan, a sake produced in Minamiuonuma, Niigata<\/span><\/h2>\n

\"\"<\/a>
\nHakkaizyozo, a long-established brewery founded in 1922, produces sake in Minamiuonuma, Niigata Prefecture, known as a rice-producing region. Hakkai Jozo's representative brand \"Hakkaiyama\" is made from rice polished to 60%, using \"Raiden-sama water\" that gushes out 400 tons a day.
\nHakkai Jozo, the brewer of Hakkaiyama, also uses machines to make sake, but they stick to the traditional manual method of koji making. This manual process produces high quality koji, resulting in the finest sake. It has a soft, yet clean and crisp taste that enhances the deliciousness of food. It is a sake that matches well with our cuisine, so please enjoy it with your food.
\nThe sweet potato shochu \"Mitake\" and the sake \"Hakkaisan\" make our signature Japanese dishes even more flavorful. We also offer other delicious shochu and sake. We hope you will enjoy the marriage of Japanese food and sake at our restaurant! We look forward to serving you at our restaurant.
\n 
\nRakuzo Ikebukuro Nishiguchi Branch is a Japanese dining room with all private rooms.
\nPrivate rooms of various sizes are available for various occasions, from small drinking parties, business entertainment, dinners, medium-sized banquets, and large groups.
\nWe will color your banquet with dishes that are popular among men and women of all ages. Please be sure to try our most popular dishes such as beef tongue and grilled skewers. We also have original dishes that we are proud of. We hope you will enjoy our specialties!
\n 
\nTwitter.this way (direction close to the speaker or towards the speaker)<\/a>
\nPhone number: 050-7301-4852
\nThis is the PR manager of Rakuzo Ikebukuro Nishiguchi Store!
\n*Some copyright-free images may be used in the article.\t\t<\/p>","protected":false},"featured_media":905,"template":"","class_list":["post-1384","blog","type-blog","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\n\u5f53\u5e97\u306e\u548c\u98df\u306b\u5408\u3046\u3053\u3060\u308f\u308a\u306e\u300c\u713c\u914e\u300d\u3068\u300c\u65e5\u672c\u9152\u300d\u3092\u3054\u7d39\u4ecb\uff01 | \u697d\u8535\u6c60\u888b\u897f\u53e3 - \u3010\u516c\u5f0f\u3011\u5168\u5e2d\u500b\u5ba4 \u697d\u8535\u2010RAKUZO\u2010 \u6c60\u888b\u897f\u53e3\u5e97<\/title>\n<meta name=\"description\" content=\"\u697d\u8535\u6c60\u888b\u897f\u53e3 \u5c45\u9152\u5c4b | \u5f53\u5e97\u306f\u5168\u5e2d\u500b\u5ba4\u306e\u548c\u98df\u30c0\u30a4\u30cb\u30f3\u30b0\u3067\u3059\u3002 \u500b\u5ba4\u306f\u5927\u5c0f\u3055\u307e\u3056\u307e\u3054\u7528\u610f\u3057\u5c11\u4eba\u6570\u306e\u98f2\u307f\u4f1a\u3084\u3001\u63a5\u5f85\u30fb\u4f1a\u98df\u3001\u4e2d\u898f\u6a21\u306e\u5bb4\u4f1a\u3084\u5927\u4eba\u6570\u306e\u56e3\u4f53\u3067\u306e\u3054\u5229\u7528\u307e\u3067\u3044\u308d\u3044\u308d\u306a\u30b7\u30c1\u30e5\u30a8\u30fc\u30b7\u30e7\u30f3\u3067\u3054\u5229\u7528\u9802\u3051\u307e\u3059\u3002\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/rakuzo.dkdining.com\/ikebukuro\/en\/blog\/1384\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u5f53\u5e97\u306e\u548c\u98df\u306b\u5408\u3046\u3053\u3060\u308f\u308a\u306e\u300c\u713c\u914e\u300d\u3068\u300c\u65e5\u672c\u9152\u300d\u3092\u3054\u7d39\u4ecb\uff01 | \u697d\u8535\u6c60\u888b\u897f\u53e3 - 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