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Nutrition Facts & Calorie Information
Local, all-natural aodani plums are soaked in Tozai sake for over three months resulting in an incredibly balanced sake.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Discover the nutritional content of menu items at Judy's Bay. Our comprehensive nutrition database provides detailed calorie counts and macronutrient breakdowns (protein, carbohydrates, and fat) for each menu item.
Whether you're tracking macros, counting calories, or simply making healthier dining choices, our nutrition facts help you make informed decisions when eating out. All nutritional values are estimates based on typical ingredients and preparation methods.
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