A mojito with Bacardi, tomato vinegar, and tomato juice. The restrained mint and rich tomato juice mask the taste of alcohol, making it a drink you can enjoy endlessly.

When I was drinking at the 'Whiskey Library' in Aoyama with my drinking buddy, he suggested, 'How about Akabane next?' That's how I ended up visiting Akabane for the first time.

Drinker B: 'Next... how about Akabane?'
Drinker A: 'Akabane... was that in Saitama Prefecture?'
Drinker B: 'It's in Tokyo! (￣▽￣)'

That's how it was decided. Akabane... I really knew nothing about it. It was quite 'urban,' feeling like a cross between 'Ueno in Tokyo' and 'Noge in Yokohama', divided by two. The mix of a rustic and urban vibe was comforting. This restaurant seemed quite popular, as it was packed and new customers continuously arrived only to be told by the staff, 'Do you have a reservation? Sorry, we are full at the moment...' The meat dishes were delicious and never got boring. I thought, 'Don't underestimate Akabane.' This mojito, strong with tomato juice and vinegar, was so smooth I couldn't even tell if it had rum in it. It was a drink that didn't interfere with the food, yet was alcoholic and somehow made you feel healthier—a fascinating drink. But Akabane... I thought about exploring it more."