"This simple but stylish Wakayama-based sake brewpub in Tokyo makes clever use of a corner space in Kabutocho, the recently hip neighborhood near the Tokyo Stock Exchange building. As the name suggests, the bar specializes in doburoku, a rustic style of unfiltered and lightly fermented sake characterized by its thick texture. Previously outlawed for taxation reasons, the traditional brew is making a comeback, appearing on menus at Tokyo's trendiest restaurants and bars. Large windows, pale wood fixtures, and a curved counter surrounding a small open kitchen give the bar an open and airy feel. The menu lists dry-hopped and aged doburoku, varieties made with ground adzuki red beans or black beans, and a few seasonal styles flavored with fruits or herbs. But the best place to start is with the original, plain doburoku, a thick and yogurty brew with a touch of fruity fizz. Brewer Heiwa Shuzo's excellent craft beers are served on tap (we love the golden ale infused with fragrant sansho prickly ash peppercorns), and the bar offers a nice selection of the brewery's clear, award-winning sake." - Anna Chittenden, Melinda Joe
