SAKE BAR

YOKALOKA MATUTE

SAKE

Basic glossary for enjoying the best Nihonshu ("Authentic Japanese Sakes")

Sake is the most famous Japanese beverage in the world, although many of its characteristics and
qualities remain unknown to the general public.

Does sake have a high alcohol content? The answer is clearly no, as its alcohol content is very similar to that of typical red wines, with an average alcohol content of 15% (legally, between a minimum of 1% and a maximum of 22%).

Sake is the alcoholic beverage with the most complex and sophisticated production process in
the world. It is produced through a double, parallel fermentation of polished and cooked rice grains: the
kōji fungus transforms the rice starch into saccharides, and the sake yeast ferments the saccharides, converting them into alcohol.

Rice grains are polished by abrasion. In the most extreme cases, this abrasion lasts up to 7 days and
reduces the grain by 77%, leaving only its starchy core. In this case, the polishing ratio (seimaibuai in
Japanese) In this case, it is said that the polish ratio is 23, as that is the percentage of grain remaining.

There are two broad groups of premium sakes, depending on whether or not they contain added
alcohol. Sakes without added alcohol are known as “junmai” (pure rice). The classification of sakes is
also based on the rice polish ratio.

At Yokaloka, most of our sakes are Premium.

PERSONALIZED PAIRING

Enjoy a unique experience by taking your lunch or dinner to another level, pair each dish with the most appropriate drink: sakes, shōchūs, wines and our most exclusive cocktail, Devil’s Chu-Hai, await you.

Our front-of-house team is at your disposal to create the perfect pairing according to your preferences.

JAPANESE SAKES

SPARKLING SAKES

  • SAKE SHIRAKAWAGO AWA NIGORI SPARKLING

  • Bottle 34

  • Natural sparkling sake (secondary fermentation in the bottle).
    Nigori sake (lightly filtered, cloudy).
    Elegant, delicate, and refreshing with a green apple flavor.
    Alcohol content: 11% vol.
    Kura (Brewery): Miwa Shuzo.
    Prefecture: Gifu.
    Seimaibuai (rice polishing ratio): 70%
    Recommended serving temperature: very chilled.

LOW ALCOHOL SAKES

  • SAKE MASUMI SHIRO

  • Copa6,3

  • Tokkuri (180 ml) 15

  • Bottle 58

  • Fruity, with banana and apple flavors.
    Easy to drink.
    Junmai Ginjo sake.
    Alcohol content: 12% vol.
    Kura (Brewery): Masumi.
    Prefecture: Nagano.
    Seimaibuai (rice polishing ratio): 55%.
    Recommended serving temperature: chilled or very chilled.

FRESH AND ELEGANT SAKES

  • DASSAI 45 JUNMAI DAIGINJO SAKE

  • Glass 7

  • Tokkuri (180 ml) 12,8

  • Bottle49

  • Fruity with a balanced sweetness.
    Alcohol content: 16% vol.
    Kura (Brewery): Asahi Shuzo.
    Prefecture: Yamaguchi.
    Seimaibuai (rice polishing ratio): 45%.
    Recommended serving temperature: chilled.

  • YAMATOSHIZUKU SAKE

  • Glass 5,9

  • Tokkuri (180 ml)11

  • Bottle 42

  • Fresh, elegant and smooth aroma.
    Junmai Ginjo sake.
    Alcohol content: 16% vol.
    Kura (Brewery): Akita Seishu.
    Prefecture: Akita.
    Seimaibuai (rice polishing ratio): 55%.
    Recommended serving temperature: chilled.

  • KONISHI GOLD SAKE

  • Glass 5,9

  • Tokkuri (180 ml)11

  • Balanced and very elegant.
    Alcohol content: 15 – 16% vol.
    Kura (brewery): Konishi Brewing.
    Prefecture: Hyogo.
    Seimaibuai (rice polishing index): 50%
    Recommended serving temperature: chilled or very chilled.

DRY SAKES

  • SAKE TENTAKA HONJOZO

  • Glass 5,2

  • Tokkuri (180 ml)9,8

  • Dry and very clean, with a clear, light, and sharp profile that stands out for its purity and quick finish. A classic honjozo, dry and light, with a pleasant freshness.
    Alcohol content: 15% vol.
    Kura (brewery:): Tentaka Shuzo.
    Prefecture: Tochigi
    Seimaibuai (rice polishing index): 65%.
    Recommended serving temperature: chilled or room temperature

FRUITY SAKES

  • KID JUNMAI DAIGINJO SAKE

  • Glass 7

  • Tokkuri (180 ml) 12,8

  • Light, aromatic, and elegant.
    Alcohol content: 16% vol.
    Kura (Brewery): Heiwa Shuzo.
    Prefecture: Wakayama.
    Seimaibuai (rice polishing ratio): 50%.
    Recommended serving temperature: very chilled.

  • MUNEMASA JUNMAI GINJO SAKE

  • Glass: 6,4

  • Tokkuri (180 ml) 11,5

  • Bottle43

  • Fruity with a balanced sweetness.
    Alcohol content: 16% vol.
    Kura (Brewery): Asahi Shuzo.
    Prefecture: Yamaguchi.
    Seimaibuai (rice polishing ratio): 45%.
    Recommended serving temperature: chilled.

  • DASSAI 23 JUNMAI DAIGINJO SAKE

  • Bottle125

  • Fruity aromas and honeyed nuances on the palate with a long, clean finish. The rice grains used to make this rice have undergone extreme polishing for 7 consecutive days, leaving only the heart of the grain, the 23% richest in starch.
    Alcohol content: 16% vol.
    Kura (Brewery): Asahi Shuzo.
    Prefecture: Yamaguchi.
    Seimaibuai (rice polishing ratio): 23%.
    Recommended serving temperature: chilled.

SAKES WITH FULL-BODIED AND UMAMI

  • HATSUMAGO DENSHO KIMOTO HONJOZO SAKE

  • Glass 5,2

  • Tokkuri (180 ml)9,8

  • Bottle38

  • Dry and profound, with intense umami, balanced acidity, and a robust character. A classic and well-structured honjozo, perfect to pair with richly flavored dishes.
    Kimoto Honjozo-style sake.
    Alcohol content: 15% vol.
    Kura (Brewery): Tohoku Meijo.
    Prefecture: Yamagata.
    Seimaibuai (rice polishing ratio): 60%.
    Recommended serving temperature: hot or cold.

  • DAISHICHI JUNMAI KIMOTO SAKE

  • Glass 6,7

  • Tokkuri (180 ml) 11,5

  • Savory, with acidity and umami. Kimoto refers to the type of fermentation, which in this case would be traditional fermentation.
    Alcohol content: 15% vol.
    Kura (Brewery): Daishichi Brewery.
    Prefecture: Fukushima.
    Seimaibuai (rice polishing ratio): 69%.
    Recommended serving temperature: warm or hot.

  • SHIRAYUKI EDO GENROKU JUNMAI SAKE

  • Glass: 5,8

  • Tokkuri (180 ml)13,5

  • Bottle53

  • Strong and complex, amber-colored, with an interesting sweet, salty, earthy haze. Its flavor may be reminiscent of a brandy or port. Its production uses a 17th-century Japanese recipe, passed down through generations by the family that founded the winery.
    Alcohol content: 17.8% vol. It was not diluted with water after fermentation.
    Kura (Brewery): Konishi Brewing (founded in 1550, one of the oldest sake wineries in the world).
    Prefecture: Hyogo.
    Seimaibuai (rice polishing index): 88%.
    Recommended serving temperature: room temperature or warm.

  • SAKE TAMAGAWA YAMAHAI JUNMAISHU

  • Glass 7

  • Tokkuri (180 ml) 15

  • Bottle 58

  • Sake aged for a minimum of 3 years in the bottle, with a complex, deep flavor brimming with umami. Sweet, with a spicy and penetrating note. Made with the traditional Yamahai fermentation method, using lactobacillus acidophilus and natural yeast present in the cellar. This sake continues to mature
    and evolve even after opening. Limited edition.
    Alcohol content: 20% vol.
    Kura (brewery): Kinoshita Shuzō, pioneer in natural fermentation
    Yamahai.
    Prefecture: Kyoto.
    Seimaibuai (rice polishing ratio): 60%.
    Recommended serving temperature: room temperature or warm.

AGED SAKES

  • ENDO KEIRYU KOSHU SAKE

  • Glass 9

  • Bottle 72

  • Sake, aged for over 20 years, offers a lingering, elegant, and intense flavor, with a balance of acidity and sweetness. Limited edition.
    Alcohol content: 16% vol.
    Kura (Brewery): Endo Sake Brewery.
    Prefecture: Nagano.
    Seimaibuai (rice polishing ratio): 60%.
    Recommended serving temperature: chilled or room temperature.

  • BIDEN 1999 SAKE

  • Glass 7

  • Tokkuri (180 ml) 15

  • Bottle 58

  • Sake aged at room temperature for a minimum of 20 years, made using the traditional Yamahai fermentation method, in which lactic acid is produced naturally, resulting in a sake reminiscent of fino sherry. Amber in color, it is smooth and flavorful on the palate, with an excellent balance of sweetness and acidity, making it easy to drink.
    Alcohol content: 16% vol.
    Kura (Brewery): Miino Kotobuki
    Prefecture: Fukuoka.
    Seimaibuai (rice polishing index): 65%.
    Recommended serving temperature: room temperature or warm.

SAKES WITH FRUITS

  • SAKE WITH JAPANESE YUZU

  • Bottle (180 ml) 15

  • Bottle (300 ml) 23

  • Umenoyado Sake, infused with the juice of selected yuzu trees from all over Japan. Its flavor offers a unique acidity and the refreshing taste of yuzu.
    Alcohol content: 8% vol.
    Brewery: Umenoyado Brewery Co.
    Prefecture: Nara.
    Recommended serving temperature: very cold or over ice, neat or with soda.

  • AKAZAKE SAKE

  • Glass 5,2

  • Traditional sake from Kumamoto, made using a method passed down since the Sengoku period (1467). It is crafted with plant ash, which raises the pH and slowly caramelizes the sugars and umami, creating a sweet and complex liquor. Notes of caramel, chocolate, and brown sugar.
    Alcohol content: 11–12% vol.
    Brewery: Zuiyo.
    Prefecture: Kumamoto.
    Recommended serving temperature: cold

UMESHU

Traditional ume (Japanese apricot) liqueur

  • UMESHU CHOYA ORIGINAL

  • Glass 6

  • Traditional liqueur made from Japanese apricots macerated in white wine alcohol. It has a smooth, fruity flavor with a hint of sweetness, making it a delicious drink. It can be enjoyed as an aperitif or as a dessert.
    Alcohol content: 10% vol.
    Distillery: Choya Umeshu Co
    Prefecture: Osaka
    Recommended serving temperature: chilled and/or served over ice.

  • UMESHU CHOYA EXTRA YEARS

  • Glass 8

  • Traditional liqueur made from Japanese apricots (Prunus mume), grown in the former province of Kishū,
    macerated for several years in alcohol made from sugarcane spirits. A balanced flavor of sweetness,
    acidity, and the exotic fragrance of the Japanese apricots contained in the bottle.
    Alcohol content: 17% vol.
    Distillery: Choya Umeshu Co. A century-old winery, more than a century old, specializing in the production
    of the highest quality umeshu.
    Prefecture: Osaka
    Temperatura de servicio recomendada: frío y/o
    acompañado con hielo. También se puede tomar con soda.

SHOCHU

  • IICHIKO SHōCHū SILUETA

  • Glass 5

  • Shochu is a spirit originating in Japan. In this case, it’s a distillate of barley grains infused with a specific type of koji. Its flavor is intense, rich in umami, and has a smooth finish. The Silueta version is the most traditional of this type of shochu.
    Alcohol content: 25% vol.
    Distillery: “iichico,” a term that in the local dialect means “it’s great.” This winery is the leading brand of barley shochū in Japan.
    Prefectura: Ōita.
    Recommended serving temperature: chilled, neat or with ice, but if you want to dilute it, you can also drink it with cold or hot water. And even with tea or coffee.

  • IKENOTSUYU

  • Glass 5

  • Ikenotsuyu is a potent sweet potato shōchū brewed by Amakusa Shuzō in the Amakusa region of Kumamoto Prefecture. Black koji imparts remarkable depth, toasted aromas, and a distinctive intensity. The natural sweetness of Amakusa sweet potatoes creates a round and lingering umami. The finish is smooth, with the sweetness unfolding slowly. It pairs beautifully with the smoky and charcoal aromas of the robata grill.
    Alcohol content: 25% vol.
    Distillery: Amakusa Shuzō.
    Prefecture: Kumamoto (Amakusa).
    Recommended serving temperature: chilled, neat, with ice, or with water. With hot water, the black koji releases a broader aroma and the umami intensifies.
    Limited production · First time in Madrid

  • DOCHAKU

  • Glass5,7

  • Dochakú is a sweet potato shōchū, a terroir-style spirit produced by the Amakusa Shuzō distillery in Amakusa, Kumamoto Prefecture.
    From the sweet potatoes and rice used for the koji to the water used in fermentation, all ingredients are sourced exclusively from Amakusa, clearly expressing the unique character of this land. It has a very smooth, seamless mouthfeel and leaves a pleasant umami sensation. A mineral note from the Amakusa water is perceived at the finish.
    Alcohol content: 25% vol.
    Distillery: Amakusa Shuzō.
    Prefecture: Kumamoto (Amakusa).
    Recommended serving temperature: warm, the aroma expands and the character of the terroir is more clearly appreciated.
    Limited production · First time in Madrid

JAPANESE WHISKIES

  • TOGOGOUCHI SAKE CASK 1

  • Glass12

  • Very subtle and fine.

  • SUNTORY OLD WHISKY

  • Glass12

  • A classic Scotch style.

  • AMAHAGAN MALT EDITION PEATED

  • Glass18

  • Strong, smoky. A beast like Godzilla.

  • SUNTORY AO WORLD BLENDED WHISKY

  • Glass15

  • Great complexity and high-quality character.

JAPANESE BEERS

  • ASASHI DOUBLE 4,3

  • ASAHI PINT 5,8

  • MATCHA BEER 6,5

  • TOMATO KIMCHI BEER6,3

  • ALCOHOL FREE TOMATO KIMCHI BEER 6

SOFT DRINKS

  • RAMUNE MELON 4,7

    Japanese soda.

  • RAMUNE LYCHEE 4,7

    Japanese soda.

  • MANGAJO LEMON & GREEN TEA 4,5

  • HOMEMADE LEMONADE 4,7

  • HOMEMADE GINGER ALE 4,7

  • HOMEMADE PASSION FRUIT SODA 4,7

TEAS & COFFEE

  • MATCHA HOT / COLD 6,5

  • SWEET MATCHA COLD 6,5

  • SWEET MATCHA LATTE HOT / COLD 6

  • HOT GREEN TEA 3,5

    Sencha or Genmaicha or Hôjicha.

  • SIPHON COFFEE 4*

    * Price per person / Minimum 2 people.

COFFEE SERVED WITH A CHOCOLATE TRUFFLE
Aromatic coffee made with a classic Taishō-era technique that evokes elegance and nostalgia.

SIPHON COFFEE, AN ART THAT TAKES ITS TIME AND GIVES
ITS SOUL.

WINES

FORTIFIED WINES

  • FINO PANDO 5 YEARS

  • Glass 4,5

  • AMONTILLADO DON ZOILO 15 YEARS

  • Glass 5

SPARKLING WINES

  • GRANDE VALLÉE EXTRA BRUT

  • Bottle 89

  • Champagne.
    65% Pinot noir, 15% chardonay, 20% pinot meunier.
    Mareuil sur Aÿ, France.

  • MESTRES COQUET GRAN RESERVA BRUT NATURE

  • Bottle 30

  • D.O. Penedés (CAVA).
    Xarel·lo 45%, macabeo 30%, parellada 25%.

  • BERMEJO BRUT NATURE

  • Bottle 45

  • D.O. Lanzarote (CAVA).
    Malvasía 100%.

WHITE WINES

  • YOKALOKA WHITE WINE

  • Glass4,6

  • Bottle 24

  • D.O. Vinos de Madrid.
    Fermented on lees.
    100% malvar de viñas viejas.

  • FORLONG ECOLOGICAL 2024

  • Glass4,6

  • Bottle 24

  • PGI Cádiz.
    100% Palomino Fino

  • ALTO DE PIOZ

  • Bottle26

  • I.G.P. Vinos de la Tierra de Castilla.
    100% Malvar. Vines over 80 years old. PGI Wines of the Land of Castile.

  • PAGO DE VALDONEJE LA CERRADA

  • Glass 5

  • Bottle 27

  • PDO Bierzo.
    Godello 100%

  • PANORAMA 2024

  • Bottle 28

  • Vallespir region, France.
    Chardonnay 100%

  • PARÉS BALTÀ CALCARI 2024

  • Glass 5

  • Bottle 28

  • D.O. Penedès.
    Xarel-lo 100%

  • TARDIGRADE 2023

  • Bottle 36

  • El Luberon region. France.
    Garnacha blanca 100%.

  • LAS VARAS

  • Glass 5

  • Bottle 45

  • I.G.P. Vinos de la Tierra de Castilla.
    Malvar and a touch of Torrontés 12 months aging in French oak barrels.

ROSÉ

  • CASA GRULLA CLARETE 2022

  • Glass4,6

  • Bottle 24

  • D.O. Cigales.
    Albillo mayor, garnacha tinta y tempranillo.

RED WINES

  • YOKALOKA RED WINE

  • Glass4,6

  • Bottle 24

  • D.O. Vinos de Madrid.
    Coupage 75% tempranillo, 5% Cabernet Sauvignon, 15% Merlot.

  • LA GRANJA Y LAS UVAS JOVEN

  • Glass 4,7

  • Bottle26

  • D.O. La Palma (Canarias).
    Oceanic wine made from 3 Canary Island grape varieties.

  • ARTUKE PIES NEGROS

  • Glass 5

  • Bottle 27

  • D.O. Rioja.
    90% tempranillo, 10% graciano.
    Aged 12 months in oak barrels.

  • APOSTROPHE 2022

  • Bottle 33

  • Mendoza, Argentine.
    Oceanic wine made from 3 Canary Island grape varieties.

  • SUMOLL 2023

  • Bottle 47

  • D.O. Penedés.
    Sumoll cepas viejas 100%.

  • MOULIN À VENT “DOMAINE SAINT-CYR” 2022

  • Bottle 54

  • Beaujolais, France.
    Biodynamic Gamay 100%

  • PISSARRES 2023

  • Glass 5

  • Bottle 28

  • D.O. Priorat.
    Garnacha tinta 60% and samsó (cariñena) 40%

BEERS

  • YOKALOKA 4,5

    Our own unfiltered craft beer.

  • ZENIT SIN ALCOHOL / SIN GLUTEN4,9

    Amber Ale.

  • ZENIT ALCOHOL FREE / GLUTEN FREE 4

    Ipa.

SIGNATURE JAPANESE COCKTAILS

The new Japanese tradition.
Inspired by the culture that flourished during the Meiji and Taishō eras, reinterpreted in a 1890s space with a contemporary twist.

JAPANESE MASTER MIXOLOGIST SHINGO GOKAN, A GLOBAL COCKTAIL ICON, ALONG WITH HIS TEAM AT DEVIL’S CUT MADRID (C/ DE LEÓN, 3) HAS CREATED “DEVIL’S CHU-HAI” EXCLUSIVELY FOR YOKALOKA.

  • 悪魔のチューハイ

  • DEVIL ́S CHU-HAI | HOUSE SIGNATURE COCKTAIL 12

  • A signature violet designed for those seeking exclusivity.

  • Yuzu cordial, shochu infused with butterfly pea, soda, and shiso leaf.

CHU-HAI

  • レモンサワ―

  • LEMON CHU-HAI11

    Lemon cordial, shochu and soda.
  • パッションサワ―

  • PASSION CHU-HAI11

    Passion fruit cordial, shochu and soda.

HIGHBALLS

  • ハイボール

  • HIGHBALL11

    Whiskey with sparkling water.

  • With Japanese whisky + 2

  • 生姜ハイボール

  • GINGER HIGHBALL11

    Homemade ginger ale cordial, shōchū and soda.

  • With Japanese whisky + 2

  • 梅酒ハイボール

  • UMESHU HIGHBALL11

    Umeshu cordial, whisky and sparkling water.

  • With Japanese whisky + 2

10 % VAT included.

JAPANESE GRILL
JAPANESE TAVERN
SAKE BAR

Phone CALL US +34 639 248 272

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