Sake is an alcoholic beverage that is filtered “Moromi" liquid, made from fermented rice, “Koji" and water through a filtering machine. The brewing of Sake begins in early fall, and it is said that the cold winter period is the most suitable to prepare Sake production. The general Sake contains 15% to 18% alcohol. Keio Plaza Hotel Tokyo's Japanese restaurant “Kagari" and Japanese Sake Bar “Amanogawa" offer a variety of brands of sake, carefully selected by sake sommelier. The sommelier is able to suggest the brands that best complement your selected meal. They also serves a house brand sake “Junmai Daiginjo Kagari".
You can enjoy Japanese sake within the hotel: