From Rice Whiskey to Rare Japanese Grapes: Atsumeru’s New Wine & Sake Program

Atsumeru just officially launched their wine program and pairings, which brings some of the world’s rarest pours to Chicago.

Atsumeru is now one of the few places where guests can experience the intersection of traditional French luxury and deep-rooted Japanese craft. Here are a few highlights of what’s now on the menu:

• The Impossible Find: Kazumi, made from Japanese grapes and Atsumeru is currently the only spot in the U.S. utilizing these specific varietals.
• High-End Access: Breaking the "bottle-only" rule by offering Krug Champagne by the glass.
• The Sake Evolution: List includes Kishu No Fudo (brewed with red rice grain), Kojimaya (aged in cedar barrels for a distinct wood-spiced finish), and a Sparkling Sake bottled with the lees at the bottom to preserve its evolving flavor profile.
• Rice-Based Spirits: Featuring Kikori, a whiskey distilled from rice rather than traditional grains, resulting in a much lighter, cleaner profile that pairs with the menu.