In this season of sleepless, sultry nights, the first beer is fine — but from the second glass, how about crisply chilled Tohoku sake?
In summer, Ou Banquet serves its local sake from all six Tohoku prefectures well chilled.

Tohoku sake sharpens as it chills

Many Tohoku brews are clean and crisp by nature, and chilling brings their outlines into focus.
At "yuki-bie" (around 5°C) they turn sharp; at "hana-bie" (around 10°C) the aroma gently opens. The same bottle changes its face with temperature — that is the fun of cold sake.

Summer pairings

With a well-chilled dry sake: raw dishes like the sashimi platter or scallop sashimi.
With a fuller-bodied type: richly flavored plates like shijimi butter.
Pairing it with house pickles — a little salt on a sweaty day — is a connoisseur's trick.

When in doubt, ask us

Ask "what is best chilled today?" and we will point you to the bottle in top condition.
End a tropical night with a touch of Tohoku coolness.