"The 'table experience' that can be completed in 15 minutes increases the number of orders for decanter sangria." A dedicated sangria base made for restaurants. Additive-free dried fruits deepen the taste over time, and this is an experiential menu that allows you to enjoy a "changing cup" at the table. ・Chosen because of the experience — it can differentiate it from other drinks ・More orders from decanters — increase customer unit price and profit margin ・You can make a second glass with chasing wine — it will lead to improved gross profit --- Do you have any of these problems when running a restaurant? ●Unable to create a differentiated drink menu, which does not lead to an increase in unit price All drinks that can be served at any store, High-priced menus such as decanters are not growing. → With this sangria base, you can easily introduce an "experiential menu" that can be prepared at the table for 15 minutes, and the number of decanter orders will naturally increase. ●I can't make a menu that looks good in photos and is strong on SNS There is no menu that creates a buzz, and it is difficult to attract the attention of new customers. With → Sangria Base, you can provide drinks that will make you want to take pictures with the color of additive-free dried fruits and the "changing production". ●No time for preparation, heavy operational burden There is a lot of time and effort to prepare, and during busy times, new menus are not served. → With this sangria-based, anyone can provide it with zero preparation, and it can be introduced without increasing the burden on the store. ●Wine loss and inventory management are difficult When serving a glass of wine, the remaining wine in the bottle cannot be used up. After a few days, the taste may deteriorate and be discarded. → With this sangria base, you can effectively use the remaining wine as a "sangria that enjoys the change in taste" and greatly reduce waste loss. 【Important】Precautions based on the Liquor Tax Act (About mixing with alcohol with alcohol below 20 degrees) This product is a "Sangria base for restaurants" designed to comply with the liquor tax law. However, if it is handled incorrectly at the store, it may be considered a "manufacturing act" under the Liquor Tax Act. Please check the following points to ensure peace of mind. ❗ Points of problem with the liquor tax law Under the Liquor Tax Act, the act of mixing fruits with alcohol (wine, etc.) with an alcohol content of less than 20 degrees falls under "production of alcoholic beverages". Enforcement Decree of the Liquor Tax Act Article 50, Paragraph 6 (Summary) "The act of mixing fruits and other articles with alcoholic beverages with an alcohol content of less than 20 degrees constitutes the manufacture of alcoholic beverages." Typical wines (10-14%) are less than 20 degrees, so mixing fruit and processed foods and preparing them in stores can be "manufactured". ❌ Cases that may be illegal Pre-pickled wine and fruit for preservation 　→ Possibility of being judged to be "manufactured" because it was processed before it was provided Prepare and stock sangria before business or ordering 　→ May be considered an "act of manufacture" rather than an "act of provision" Provide surplus sangria to the next customer 　→ Provision of Additional Connections → Easy to be judged to be manufactured ✔ Legal Provision Methods (Important) There is only one operating rule for the legal provision of this product. 👉 After the customer orders, simply pour the wine into the product With this procedure, the actions performed at the store are It is judged to be "work for the sake of provision" rather than "manufacturing" and does not violate the Liquor Tax Act. *The above is the content confirmed by the liquor department of the Sentai Tax Office.