A tasting event of whiskey aged on the seabed will be held sequentially from September 1st at each "Cost BAR" store where you can enjoy cooking and sake at "cost" if you pay the entrance fee.


There are three types of whiskey offered this time: "Yamazaki 12 years", "McCarran 12 years", and "Maker's Mark". This was achieved with the cooperation of Common Sense, which handles submarine aged wines. From November 2014 to June 2015, it was sunk on the seabed of Minamiizu in a tightly sealed state, and its taste was "clearly significantly changed." It seems that the laboratory is proceeding with analysis of specific component changes.


The event is held at different stores every week. The schedule is GINZA from September 1st to 7th, Gotanda from 8th to 14th, and Akasaka Mitsuke from 15th to 21st. One half shot per person, limited to 40 people each on a first-come, first-served basis.

Along with the event, there will also be an "Autumn Appetite Cost BAR 10 Yen Meat Festival!" Black Angus beef steak (regular price 520 yen) at GINZA, roast beef (300 yen when previously offered) at Gotanda, and Daisen chicken stewed in tomato (regular price 380 yen) at Akasaka Mitsuke are 10 yen.