Thank you for your continued patronage of BAR Shinkai!
After a long Golden Week, the city of Kamiyacho has completely returned to life, and the temperature difference between cold and hot is severe, and the restless May is over, and June is approaching.
On June 4th, “Toranomon BAR Shinkai” celebrated its first anniversary.
I would like to express my sincere gratitude to everyone who supports us.In particular, we will not hold anniversary events, etc., and it will be the same business as usual, but we will continue to devote ourselves to becoming a store loved by everyone!
So, this month, we will deliver some information, including the latest information.
１．In June 2019, BAR Shinkai celebrated its “1st anniversary”.
Thanks to you, Toranomon BAR Shinkai was able to celebrate its first anniversary in June 2019.
We would like to express our gratitude once again for the patronage of many customers since our opening one year ago.
There were many people around me who opposed opening a BAR in the office district “Kamiyacho”, which has almost no BAR business, but after analyzing the towns of Kamiyacho and Toranomon in my own way and researching the future potential, I believed that “the surrounding businessmen and residents will definitely be happy!”
In the first few months, there were times when there were no customers and there were days when my heart almost broke.
However, as I believed in it and continued steadily without changing my attitude, the number of customers gradually increased, and now many regular customers are coming.
We have entered our second year, but we will continue to strive for a better store and do our best to make everyone happy.
２．This Month’s Sake「THE NIKKA 12 Years」「Osaka Bay Blues White」
This month, we will introduce two more sake recommended by BAR Shinkai.
The first bottle is “THE NIKKA12”.
Masataka Taketsuru, known as the father of whisky in Japan, consistently taught and practiced the importance of blending in whisky making, with the desire to create a genuine whisky that would rival Scotch whisky, the home of whisky.
“THE NIKKA12” is a premium blended whisky made from a blend of malt (malt) and grain (grain) whiskies over 12 years old.
And Nikka uses a “café-type continuous distiller” for the production of grain whisky.
Although the distillation efficiency is lower, the grain-derived flavor components remain, and the resulting blend of café grains harmonizes the malts’ individual characteristics and leaves a soft, mellow aftertaste.
[THE NIKKA 12 Years 45ml 1,600 yen]
※Also available in one-shot 30ml, 20ml, 15ml, etc.
The second bottle is a domestic craft beer “Osaka Bay Blues White”.
This is a collaboration beer between Konishi Sake Brewery, a long-established sake brewery in Hyogo Prefecture, and Kontatsu, a liquor wholesaler in Tokyo!
An easy-to-drink white ale using Japan liquor fermentation technology and Belgian beer fermentation technology.Orange peel and coriander are used as secondary ingredients, and sweetness, acidity, herbs, spices, and citrus flavors are mixed in a well-balanced manner to create a plump harmony.
[Osaka Bay Blues White 1,400 yen]
３．New Item “HAKU VODKA” 「The McCarran Triple Cask 12 Years」and 1 other product
In May, three new products and limited sales whiskey were newly in stock.
◆HAKU VODKA [New Products ]
“Japanese craft vodka” made from 100% domestic rice created from the nature of Japan and the spirit of craftsmanship
[45ml：1,200 yen]
◆The McCarran Triple Cask 12 Years [ New Products・Limited Editions ]
European oak sherry barrels, American oak sherry barrels and
Vatting three kinds of raw liquor aged in bourbon barrels
[15ml：700 yen | 30ml：1,400 yen | 45ml：2,100 yen]
◆Black Nikka Deep Blend Night Cruise[ New Products・Limited Editions ]
Pete’s presence that feels firm.
The delicately calculated blend leads to the lingering aroma of the sea.
[45ml：900 yen]
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４．Domestic Craft GIN「Ki No Tou」
Domestic craft GIN that is highly recommended at our bar.
This month’s introduction is “Ki No Tou”.
Japanese craft gin made by Kyoto’s first distillery specializing in gin.
We continue to create a taste full of Japanese emotions by using plenty of Japan botanicals such as yuzu, sansho, cypress, and gyokuro.
The “Ki No Tou” introduced this time is the same 11 types of botanicals as the standard product “Ki No Bi Kyoto Dry Gin” at the Kyoto Distillery, and Yonaguni brown sugar is added.
Brown sugar is richer in vitamins and minerals than white sugar, so it gives you not only a sweet taste but also a complex taste.
And the big difference from other craft gin is that brown sugar is added, so it has a caramel color.
Rock is also recommended for drinking, but “Tom Collins” and Negroni that take advantage of this characteristic sweetness are also recommended.
[45ml 1,700 yen]
５．In early July, we will open our third store, Shibadaimon BAR Shinkai.
This time, we received a connection, and in early July, in Daimon / Hamamatsu Town
We will open “Shibadaimon BAR Shinkai”.
Until the end of June, interior work and preparations for opening will be carried out,
We will prepare as soon as possible so that we can open as soon as possible in July.
Like Kamiyacho, Daimon and Hamamatsucho are areas with few BAR business types.
This time, we are planning a bar that will offer a wide variety of authentic sake and food.
We will inform you about the detailed opening in the next e-mail magazine,
Thank you very much.
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Toranomon BAR Shinkai
Bandou building 2F, 3-13-13 Toranomon, Minato-ku, Tokyo, Japan 105-0001
【TEL 】+81-3-6435-8328【E-mail】info@bar-shinkai.com
◇HP : http://bar-shinkai.com/
◇Search restaurants in Japan “Tabelog” : https://tabelog.com/tokyo/A1307/A130704/13222542/
◆Opening Hours◆
From Mon. to Fri. : 11:00～15:00(L.O.14:30)
From Mon. to Fri. : 17:00～26:00(L.O.25:00)
（Regular holidays : Sat. , Sun. and national holidays）
★Free charge every day from 5:00pm to 7:00pm with HappyHour★
★We offer some products at a special price.★
★Daily updates on social networking sites★
◇Facebook : https://www.facebook.com/ToranomonBARShinkai/
◇Instagram : https://www.instagram.com/bar_shinkai/
◇X : https://twitter.com/barshinkai
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