[This event has ended] [Held on 3/27] ‘Spring Cocktail Event’ – A One-Night Experience of Cocktails × Cheese
![[This event has ended] [Held on 3/27] ‘Spring Cocktail Event’ – A One-Night Experience of Cocktails × Cheese](https://www.grandbach.co.jp/wp-content/uploads/2026/03/仙台ﾊﾞｰ〇IMG_0617-c-scaled.jpg)
To celebrate Bach’s birth, on the evening of Friday, March 27, 2026, we will host a special cocktail night at the 7th floor Bar & Lounge, normally reserved for hotel guests. We are pleased to welcome Mr. Tsukuru Sato, a bartender from the Tohoku region who currently serves as head bartender at the popular Tokyo bar “BAR LIBRE” in Ikebukuro, for an evening featuring original cocktails paired with cheese.
■Event Overview
“Spring Cocktail Event”
Date: Friday, March 27, 2026, 7:00 PM – 9:00 PM
Venue: 7th Floor Bar & Lounge
Content: Enjoy three original cocktails paired with cheese and live music in the lobby
Price: One cocktail + garnish (cheese) 1,320 yen
Organizer: Proximo Japan Co., Ltd. Event Information
・No reservation required.
・Menu content is subject to change without notice due to ingredient availability.
・All prices include 10% consumption tax.
Three cocktails will be served based on “Bushmills Single Malt” from Northern Ireland’s Bushmills Distillery, one of the world’s oldest; “1800,” one of Mexico’s premier tequila brands; and “The Kraken Black Spiced Rum,” a Trinidad and Tobago rum blended with over 11 spices. To complement each creative cocktail, bartender Mr. Sato, who holds the “Comrade of Cheese” certification and produces the “Cheese Kaiseki” concept, has selected cheeses to serve as garnishes.
Guest Bartender Tsukuru Sato
A bartender who specializes in cocktail making that fuses unique creativity with technique, having gained experience across a wide range of establishments including Mexican, Italian, and Spanish restaurants. Since 2022, he has served as head bartender at the popular “Bar LIBRE,” which ranked in “Asia’s 50 Best Bars 2025,” where he develops original cocktails and produces “#Cheese Kaiseki,” elevating cheese small plates as a Japanese aperitivo.
In 2023, he was selected as a “Diageo World Class” finalist, placed 2nd in the “Campari Competition” the same year, and was chosen as a “Rémy Martin” finalist in 2025. He holds the “Comrade of Cheese” certification from the Cheese Professional Association and is a certified “Rum Concierge” by the Japan Rum Association. This year, he was newly appointed as a “Kyoto Mead Ambassador” for Kyoto Honey Brewery. He continues to explore expressions that enhance the experiential value of food and drink.
Press release here