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279a Broadway, Cambridge, MA 02139
Nutrition Facts & Calorie Information
Crisp, full, citrus notes. Best served chilled.
Infused 1 yr sake w/ green ume, Ota Shuzo (Shiga) | deliciously tart, moderate sweetness.
Local, all-natural aodani plums are soaked in Tozai sake for over three months resulting in an incredibly balanced sake.
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Local, all-natural aodani plums are soaked in Tozai sake for over three months resulting in an incredibly balanced sake with tart, juicy acidity on the finish. Enjoyed chilled.
Junmai Ginjo. Made with yeast extracted from the Sanuki olive native to the region, this hyperlocal sake showcases the best of Kagawa.
This sake is elegant, clean tasting, light and dry. More subtle and nuanced than most highly aromatic Junmai Daiginjos.
The brut reserve non vintage of the maison is the flagship and is a well balanced blend across the three grapes in a very pleasing, elegant champagne.
This brew has become a classic, from its seductive aroma to its smooth drinkability. With hints of wood at any temperature you’ll taste crisp, warm, pure, and delicate flavors.
Junmai, Black Rice. The best sake for rosé lovers! Brewed with flower yeast of strawberry and queen of the night.
Crémant is the French term for sparkling wine made exactly the same way as Champagne. This wine blends four grape varieties.
Crisp, full, citrus notes. Best served chilled.
A sake so rare it doesn't need a name. Kojima brewery utilizes their 24 generations of sake making to reintroduce an ancient way of production.
Organic brown rice, Kameman Shuzo (Kumamoto) | perfect balance of sweet, savory, dry.
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Download MacrosMap →Infused 1 yr sake w/ green ume, Ota Shuzo (Shiga) | deliciously tart, moderate sweetness.
This unique sake is partly made with an ancient rice variety, which gives its red color, as well as a distinctive olive/pomegranate taste and aroma. Its well balanced levels of sweetness & acidity make it perfect for drinking with a wide variety of food. Best served chilled.
Organic brown rice, Kameman Shuzo (Kumamoto) | perfect balance of sweet, savory, dry.
This unique sake is partly made with an ancient rice variety, which gives its red color, as well as a distinctive olive/pomegranate taste and aroma. Its well balanced levels of sweetness & acidity make it perfect for drinking with a wide variety of food. Best served chilled.
Miho revived Hattanso rice, an extinct heirloom breed, by devoting over 10 years of her life to learning how to grow it and brew with it. Female brewery owner and Toji, Miho Imada, mills the rice for this sake less than most Junmais because she believes it results in the best expression of rice flavor, balance, and complexity. Best served chilled.
This sake is elegant, clean tasting, light and dry. More subtle and nuanced than most highly aromatic Junmai Daiginjos. Aromas of white flower, Asian pear & steamed rice. Finishes elegantly with rich minerality and rice texture. Best served chilled.
This limited edition, food-friendly sake is crafted to compliment mushroom & umami driven dishes and is brewed using 100% local rice.
First-press of the year, clean, complex, balanced. This namazake junmai ginjo genshu (unpasteurized, undiluted) is a true gem! Using flower yeast and Omachi rice, Japan's oldest known pure rice strain.
This sake is elegant, clean tasting, light and dry. More subtle and nuanced than most highly aromatic Junmai Daiginjos.
This brew has become a classic, from its seductive aroma to its smooth drinkability, Hakkaisan Honjozo is straightforward, satisfying sake. With hints of wood at any temperature you’ll taste crisp, warm, pure, and delicate flavors. Can be served chilled or warm.
This sake is elegant, clean tasting, light and dry. More subtle and nuanced than most highly aromatic Junmai Daiginjos. Aromas of white flower, Asian pear & steamed rice. Finishes elegantly with rich minerality and rice texture. Best served chilled.
This brew has become a classic, from its seductive aroma to its smooth drinkability, Hakkaisan Honjozo is straightforward, satisfying sake. With hints of wood at any temperature you’ll taste crisp, warm, pure, and delicate flavors.
Introduced in Showa era year 33, this sake was the first Daiginjo ever made available for public purchase, and Kamotsuru's Signature Blend is the original gold-flaked Daiginjo sake.
One of Lamplighter's most popular releases, a New England style dry-hopped Double IPA brewed with fruity and flavorful hops.
Crisp, full, citrus notes. Best served chilled.
A Sour IPA dry-hopped with Ekuanot and Mosaic hops, and fermented with mangoes, peaches, and lactose sugar.
This brew has become a classic, from its seductive aroma to its smooth drinkability. With hints of wood at any temperature you’ll taste crisp, warm, pure, and delicate flavors.
Enjoy straight up, on the rocks, or with a splash of seltzer. Also great as a cocktail ingredient. Best served cold.
Introduced in Showa era year 33, this sake was the first Daiginjo ever made available for public purchase, and Kamotsuru's Signature Blend is the original gold-flaked Daiginjo sake.
Bright and fresh with a lovely ricey and fruity combination. Flavors of honeydew melon, raw pumpkin, and radish. Creamy texture and full body. Shake well and enjoyed chilled.
Brewed by one of Japan's only female brewery owners and tojis. Brewed in Hiroshima, the birthplace of Ginjo sake, which is known for remarkably soft water that requires expert skill to use in sake production. Once mastered, it enables a highly controlled, precise fermentation, resulting in vibrant fruit aromas. Best served chilled.
Handcrafted in Japan (Fukushima) with organic California rice from Koda Farms. Dreamlike mist in a glass graced with aromas of white flower, pear, and anise. Silky texture with a citrus fruitiness heightened by a delicate effervescence.
Rich & Dry, with a lightly savory finish. Handcrafted and traditional sake with aromas of cocoa and clove, and notes of orange blossom and tangerine.
Bright and fresh with a lovely ricey and fruity combination. Flavors of honeydew melon, raw pumpkin, and radish. Creamy texture and full body. Shake well and enjoyed chilled.
Crisp, full, citrus notes. Best served chilled.
Brewed by one of Japan's only female brewery owners and tojis. Brewed in Hiroshima, the birthplace of Ginjo sake, which is known for remarkably soft water.
Junmai, Black Rice// Amabuki Gin no Kurenai ‘Pink Lady.’The best sake for rosé lovers! Brewed with flower yeast of strawberry and queen of the night (vanilla cactus yeasts). Japanese ancient black rice adds color beautifully. Bone-dry with slight sweetness, light acidity with muted fruit undertones of fig and strawberry.
Rich & Dry, with a lightly savory finish. Handcrafted and traditional sake with aromas of cocoa and clove, and notes of orange blossom and tangerine. Savory and rustic style with smoky, nutty aromas. Best served slightly chilled or room temp.
The original. The icon. Sapporo Premium Beer is a refreshing lager with a crisp, refined flavor and a clean finish.
Enjoy straight up, on the rocks, or with a splash of seltzer. Also great as a cocktail ingredient. Best served cold.
Refreshing notes of banana, baked pear and caramelized pineapple with hints of orange and mint. Best served chilled.
Soft aroma and dry-yet-fruity medium to light body, great for first time sake drinkers. Won the Gold Medal at the 2019 BTI World Sake Challenge. Okunomatsu Brewery has a 300-year history, from a family of samurais, and has been brewing high quality sake using clean water from melted snow in Mt. Adatara. Best served chilled, room temp, or warm.
This limited edition, food-friendly sake is crafted to compliment mushroom & umami driven dishes and is brewed using 100% local rice. Behold a smooth, round, and rich sake that surprisingly drinks incredibly light for all the savory and earthy flavors. It has a body, but it also has a glide that slips through the pallet ushering a smorgasbord of flavors such as dashi,cooked mushrooms, cinnamon, grilled lemon, mineral water, and powdered cocoa with a bucket full of umami and a mild burnt rice finish. Red wine drinkers would love this brew for the fresh acidity play, the gentle savoriness, and tannin-like dryness. Best served chilled, room temp or warmed up.
Introduced in Showa era year 33, this sake was the first Daiginjo ever made available for public purchase, and Kamotsuru's Signature Blend is the original gold-flaked Daiginjo sake.
Soft aroma and dry-yet-fruity medium to light body, great for first time sake drinkers. Won the Gold Medal at the 2019 BTI World Sake Challenge.
Miho revived Hattanso rice, an extinct heirloom breed, by devoting over 10 years of her life to learning how to grow it and brew with it.
Junmai Ginjo, Nama Genshu, Omachi rice. Strawberry flower yeast is used to give this sake a refreshing sweetness and fruitiness.
Japan's most popular beer! Asahi Super Dry was a direct result of extensive market research for a more palatable beer.
A sake so rare it doesn't need a name. Kojima brewery utilizes their 24 generations of sake making to reintroduce an ancient way of production, sashikomi, to produce a sake that is at once modern and rooted in tradition. This “four-step” brewing method, along with the addition of kijoshu (sweet japanese sake) and finishing in cedar, results in a sake that has remarkable intensity and concentration for being only 13% alcohol. Truly the first of its kind! Best served chilled. Tasting notes: Light & Medium Fruity. Has notes of maple, black cherry.
Crémant is the French term for sparkling wine made exactly the same way as Champagne (two fermentations, one in a normal vessel like a tank or barrel, and then a secondary fermentation inside a glass bottle later, leading to bubbles!). The only difference is that Crémant are from different regions than Champagne; in this case, Burgundy. This wine blends four grape varieties—Pinot Noir, Chardonnay, Gamay and Aligoté—and it results in both a rich fruitiness and a crisp, clean finish. Citrus and apple dominate this lively wine, with good acidity as well.
Junmai Ginjo // Made with yeast extracted from the Sanuki olive native to the region, this hyperlocal sake showcases the best of Kagawa in a one-of-a-kind bottling. Some sake is made with flower yeast or fruit yeast,but this is a first! It drinks smooth, round, fruity, peppery, a little rich with white wine-like acidity.
Junmai Ginjo, Nama Genshu, Omachi rice// Strawberry flower yeast is used to give this sake a refreshing sweetness and fruitiness that in reminiscent of plump, ripe strawberries. Loaded with pleasing flowery aromas accompanied by a fresh sourness that gradually reaches your palate.
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