Hello. Tempura & Sake Ginkiten. I am in charge of PR at Kyoto Porta branch.

As the height of summer sets in, the heat around Kyoto Station is at its peak. During this time of year, when simply walking outside can sap your energy, we’d like to suggest the perfect pairing—chilled sake and freshly fried tempura—to help you feel cool from the inside out.

How to Choose Sake That Brings Out the Freshness of Summer Vegetables

When it comes to Kyoto in the summer, the eggplant is truly exceptional. At our restaurant, we offer dishes such as “Grilled First-Harvest Senryo Eggplant” and tempura made with “Ocho Eggplant.” A crisp, clean-tasting sake is the perfect pairing for these juicy summer vegetables. Pairing them with “Shirayuki (Chilled)” brings out the eggplant’s unique sweetness, and the aroma of dashi spreading across your palate, combined with the umami of the sake’s rice, creates an exquisite balance. Additionally, for a tangy dish like our chilled “Seasonal Tomato Slices,” the full-bodied flavor of “Settsu Otokoyama Junmai” complements it perfectly, gently soothing your body weary from the summer heat. Cooking methods that make the most of the ingredients’ natural moisture, combined with the refreshing coolness of chilled sake, add even more vibrancy to your summer evening dining experience.

The ultimate harmony of rich umami and shochu soda

On summer nights when you want to build up your stamina, seafood tempura with rich, savory flavors—such as “grilled eel” and “nodoguro”—is a must. For rich, fatty ingredients, a shochu soda—with its pleasant carbonation—is the perfect pairing. In particular, “Imo Daiyame Soda” features a vibrant, lychee-like aroma that harmonizes beautifully with the richness of the eel sauce. For those who prefer a lighter option, we recommend “Shiso Tanka Tansan.” The refreshing scent of shiso cuts through the oiliness of the freshly fried tempura, making each subsequent bite taste even better. Since the shochu sodas are poured from a tap installed at every table—allowing you to adjust the strength to your liking—one of our restaurant’s strengths is the ability to fine-tune your pairing to suit your physical condition and mood on any given day.

Dessert and Tea Pairings to Enhance the Aftertaste of a Meal

To round out your meal, the pairing of a cool, sweet dessert with aromatic tea is truly satisfying. The connoisseur’s choice is to pair the rich “Hokkaido Catalana” with an “Earl Grey High,” which lets you enjoy the tea’s floral aroma. The tea’s slight astringency complements the creamy sweetness of the Catalana, elevating the aftertaste to a more refined experience. Additionally, pairing the warm “Fondue au Chocolat” with “Hojicha” creates a harmonious blend of the cocoa’s deep aroma and the hojicha’s toasty notes, setting the stage for a moment of tranquility. Whether it’s a cold dessert with warm tea—or the reverse—Ginten is full of the joy of discovering your own perfect pairing.