How to Drink Sake
At Yopparai, the experience begins at the door. After buzzing in for entrance, you’re whisked behind a curtain and ushered into a cozy 30-seat dining room, where you’ll find guests eagerly perusing our menu of refined izakaya offerings including fresh sashimi, humble oden, and comforting clay pots. But true to its name, which means “drunkard” in Japanese, Yopparai is a restaurant rooted in sake culture.
Whether sake is showcased as an ingredient in a dish or enjoyed by the bottle, we offer our customers a curated, rotating, seasonal selection of over 50 types of sake. And even though our sake list features some of Japan’s most premium varieties, Yopparai is a welcoming and approachable environment for sake novices and experts alike. As our owner and seasoned sake sommelier Gaku Shibata will tell you himself, he just wants his customers to have a smile and a good buzz.
Sake newcomers can enjoy the pleasures of their first Junmai-shu sake or “pure rice” sake, which is made from only rice and water. The more experienced sake connoisseur can expect to experience such delicacies as a Hiyaoroshi sake, the mellow and uniquely crisp sake that’s enjoyed in October but cellared in the spring and matured throughout the summer.
No matter what your taste, sipping our eclectic collection of rare sakes is guaranteed to please, and you’ll leave feeling like you were transported to any one of Tokyo’s famed and revered sake bars.
* SMV stands for Sake Meter Value - the higher the number, the drier it is.