© 2018 WhyNot

Who We Are

SANDEN: Partnering with Nitrogen”

  • SANDEN is the developer and patent holder of technologies that utilize the
    unique anti-oxidizing properties of the inert gas nitrogen to keep food and beverages fresh
  • Founded in February 2002 and based in Tokyo, Japan
  • In summer 2002, FreshTech opened DECFIVE, a by-the-glass wine bar providing over 400 wines all by the glass
  • In spring 2004, commenced sales of the “WHYNOT” wine saver and dispenser
    system for foodservice market; now holds a more than 80% share of the commercial wine saver/dispenser market in Japan
    (Source: JMA [Japan Management Association] Research Institute)
  • Currently in development and test phase for coffee and other applications
  • Recently developed and patented unique nitrogen/oxygen gas separation technology using low-pressure sources

Accomplishments

DECFIVE Wine Bar & Cafe

  • In summer 2002, opened DECFIVE, a by-the-glass wine bar providing over 400 wines all by the glass
  • Has received coverage from all of Japan’s national TV networks and newspapers and was featured in several magazines
  • Received the California Wine Institute (Japan) “Wine by the Glass Outstanding Service” Award in 2003

SANDEN Innovation

  • SANDEN was awarded Tokyo’s “Small-to-Medium (SME) Business Innovation Award” (2003)
  • Selected as a permanent SME Venture Co. member of Keidanren (Japan Business Federation)

WHYNOT Sales

  • WHYNOT is presently the best-selling commercial wine saver and dispenser system in Japan and holds a more than 80% share of the commercial wine saver/dispenser market
  • WHYNOT is now installed in over 130 bars and restaurants across Japan, including 16 wine bars and restaurants operated by 5-star hotels in Japan, such as the Imperial Hotel, Hotel Okura, Yokohama Bay Sheraton, and Yokohama Bay Hotel Tokyu
  • WHYNOT is endoesed by the chairman of the Sommelier Association of Japan
    and is used in 6 hotel restaurants he personally manages
  • WHYNOT is installed at the Academie du Vin, Japan’s oldest and most distinguished wine school for sommeliers
  • Recently signed exclusive WHYNOT distributorship and technology licensing deal for the Korean market with a large beverage producer

FreshKeep™ Wine Saver Technology

The WHYNOT wine Saver & Dispenser system uses the patented FreshKeep™ wine saver technology, a very simple yet innovative method that provides

the “perfect prevention of wine oxidation”

Cork replacement and single-glass serving from the bottle are both performed within a nitrogen gas environment. Therefore, there is absolutely ZERO exposure to oxygen.

* SANDEN’s technology is patented in Japan and the US; patents pending in Canada and Korea. Currently seeking patent protection in other countries as well.

FreshKeep™ Technology–Changing the Cork

The steps to a fresh glass of wine… Step 1: Cork Replacement

① Select a corked wine bottle.

② The Cork-Changer with inserted Plug is attached onto the mouth of the bottle, forming an airtight environment.

③ After both chambers are purged with N2 (70 sec.), the corkscrew chamber extracts the cork from the bottle.

④ The disc handle is rotated 180° until the Plug chamber covers the mouth of the wine bottle.

⑤ The Plug chamber piston is pushed down to insert the Plug.

⑥ The Cork-Changer is removed from the bottle, leaving the Plug inserted in the bottle.

SPECIAL PLUG

Sediment filter

WHYNOT_plug-149x300-cripped

Features:

  • Spring-loaded valve mechanism for simultaneous natural release of wine and injection of nitrogen
  • Prevents exposure to oxygen even when stored separate from the WHYNOT system
  • Filter collects larger sediment found in older red wines
  • Guaranteed for one-time use
  • Eliminates surface tension to ensure smooth outflow of wine

MATERIALS:

  • Polyethylene
  • Polypropylene
  • Stainless steel
  • Silicone

FreshKeep™ Technology–The Shooter

The steps to a fresh glass of wine… Step 2: Dispensing the Wine

① Insert the plug-corked wine bottle upside-down into the Shooter.

② The lever is pushed downward for 70 seconds to purge the air with nitrogen gas.

③ The lever is lifted to release wine into the Shooter container. Nitrogen gas is automatically injected into the bottle to replace dispensed wine.

④ The lever is pushed down to dispense wine into a glass.

Dr. Ronald Jackson on Wine Oxidation

Dr. Ronald Jackson, a recognized expert on oenology (the science of wine), has described the issues that led to development of the WHYNOT system:

On wine oxidation

“While the rate of acetaldehyde production depends on many factors, (such as the wine’s temperature and pH), the duration of exposure to air, and the amount of surface contact with air are particularly important in the short-term oxidation which follows opening and pouring…. Therefore, to reduce the rate of oxidation after a bottle is opened, it is crucial to minimize contact between the wine and air.”

 

On previous commercial wine preservation cabinets (i.e., Cruvinet and Enomatic)

“… Current wine preservation cabinets provide effective TEMPORARY storage of open wine bottles by REDUCING OXIDATION and maintaining temperature control….”

 

On a new approach to wine preservation
“…a CONSISTENT, EFFECTIVE and easy-to-use application of inert gas into an opened wine bottle, GUARANTEED to DISPLACE THE AIR THAT CAUSES OXIDATION…”

WHYNOT IS THAT NEW APPROACH!

About Dr. Ronald Jackson
Dr. Jackson is an adjunct professor, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharine’s, Ontario. He formerly served as professor and chair of the Botany Department, Brandon University, Brandon, Manitoba. His publications include Wine Science: Principles, Practices, Perception, 2nd edition (San Diego CA: Academic Press, 2000); Wine Tasting: A Professional Handbook (London: Academic Press, 2002); and Conserve Water Drink Wine (Binghamton NY: Haworth Press, 1997).

WHYNOT and the “Fresh Quality” Advantages

WHYNOT’s technology and features allows for a higher quality of by-the-glass (BTG) wine

High Quality BTG Criteria Solution Present Wine Preservation Systems WHYNOT Wine-Saving System
Fresh Taste Displacement of oxygen from time of opening Wine is exposed to oxygen from time of cork extraction. No exposure of oxygen occurs from time of cork extraction to last drop of wine in bottle.
Clean, Natural Flavor Low-pressure nitrogen gas injection Other systems use enough N2 gas pressure to push out wine through tubing to dispense. WHYNOT uses minimal level of N2 gas as a light blanket to protect wine and uses the natural force of gravity (as with pouring) to dispense wine.
Direct natural dispensing Other systems use long plastic/silicon tubing sunk and affixed to the bottom of the bottle. This makes it difficult to clean and makes it prone to bacteria buildup, which creates unwanted odors WHYNOT’s Shooter “cup” system is attached directly to the spout of the wine bottle, thereby reducing the distance to the wine glass.

Very hygienic and easy to clean. Just rinse with warm water.

WHYNOT and Market Aims

The emergence of WHYNOT’s “ZERO exposure to oxygen” technology now allows for a new level of BTG quality.

Quality Line Wine-Saving Method Cork Resealing Environment Length of Time before Oxidizing Prevention Begins Other Features Oxidizing Prevention Performance Level
QL 3 WHYNOT® Nitrogen gas ZERO Wine dispenser 100% Prevention
QL 2 Preservation wine cabinets Atmospheric air Short Wine dispenser Oxidation occurs, but slowed
Gas replacement (Household) Atmospheric air Short None Oxidation occurs, but slowed
QL 1 Air vacuum method Atmospheric air User discretion None Oxidation occurs, but slowed

WHYNOT’s Wine-Saving Verification Tests

SANDEN’s Wine & Beverage Preservation Method Verification

Japan Food Research Laboratories

www.jfrl.or.jp/e/
Verification 1: The oxidization of wine (Chart 1)
It has been verified as fact that once the cork seal is extracted from a bottle, oxygen levels within the wine increase as time progresses, thus causing the onset of acidification. In this test, wine was continually exposed to atmospheric oxygen for the full test period.

Chart 1

Time Elapsed Oxygen (mg)/L Temp. (Celsius)
Start 1.5 22
1 day 2.3 23
2 day 3.6 21
3 day 4.2 23
6 day 5.4 22

Test results by Oxygen Analyzer Device (DOL-40Type, DKK Corporation)

Verification 2: WHYNOT prevents the increase of oxygen levels within the wine (Chart 2)
In this test, the WHYNOT Cork-Changer was attached to the bottle and was used to extract the cork while replacing it with a replacement Plug. This was performed on seven bottles. During a period of seven days, the bottles were analyzed to measure the level of oxygen remaining inside of the bottle. Tests showed that the bottles using the WHYNOT method did not show an increase in oxygen levels, while the bottles without the system had increased.

Chart 2

Time Elapsed Oxygen (mg)/L Temp. (Celsius)
Start 1.1 21
1 day 1.2 22
2 day 1.0 23
3 day 1.3 23
4 day 1.2 23
7 day 1.3 24

Test results by Oxygen Analyzer Device (DOL-40Type, DKK Corporation)

ETS Laboratories (USA)

www.etslabs.com
Two red and white wine varieties were opened using the WHYNOT system and capped with the WHYNOT Plug. The wines were analyzed at three-day intervals using the dispensing WHYNOT Shooter unit until exhausted at 36 days. Analyzed samples concluded the differential uptake of dissolved oxygen observed would not have significant negative sensory impact over the 36-day test period.
Samples analyzed for dissolved oxygen taken throughout the 36-day period showed between 1.5 and 1.9 mg/L.

Merits of the WHYNOT By-the-Glass Service

For wine drinkers:

① Wine freshness guaranteed

  • SANDEN’s proprietary technology allows wine to be dispensed glass-by-glass without permitting oxygen to enter the wine bottle; it keeps the remaining wine in the bottle fresh indefinitely

② Untainted taste and aroma

  • Wine is dispensed using a harmonious mix of gravity and precisely controlled low-pressure gas to avoid stressed wine
  • WHYNOT guarantees clean-flavored, untainted glasses of wine; system requires minimal cleaning maintenance

③ Preserves and dispenses at optimal temperatures

  • Dual climate controls allow you to adjust the temperature, bringing out the naturally endowed flavor of the wines

Merits of WHYNOT: For Restaurant Owners

By-the-glass service up until now…

  • Premium by-the-glass pricing method: due to waste risk, the price of 2 glasses has to cover bottle cost
  • Limited varieties available by-the-glass
  • Fresh-tasting premium wine only sold by the bottle

WHYNOT
The next generation of by-the-glass service…

  • Premium by-the-glass pricing method can take advantage of higher profit ratios: can serve 6 glasses of wine from every bottle
  • Larger wine-by-the-glass menu leads to increased sales
  • No waste factor allows for reasonably priced premium wines, which leads to a competitively priced, high-value wine menu

WHYNOT Case Studies: Sales and Profit Growth

Restaurant A: Total Monthly By-the-Glass (BTG) Sales

*Above case study data is from actual restaurant establishments that have installed the WHYNOT system

Conclusions

  • The number of by-the-glass orders increased from 290% to 500%.
  • Clients have experienced a significant increase in food sales—in some cases, more than a 50% increase.
  • Due to the ability to serve premium wines by the glass, restaurants are experiencing quicker inventory cycles.
  • Being able to serve premium wines has been a huge selling point for WHYNOT’s clients.

A WHYNOT Case Study: Wine Sales Ratio Growth

Before and after wine sales ratios

*Above case study data is from actual restaurant establishments that have installed the WHYNOT system.

Conclusions

  • By increasing the wine menu lineup and improving the quality of the by-
    the-glass service, restaurants have experience a significant rise in wine
    orders.
  • The average by-the-glass orders per person has increased to 3–comparatively
    high for beverages for one meal.
  • Due to higher profitability ratios from by-the-glass compared to bottles, the difference in quantity of bottles sold is easily covered.
  • Increased repeat by-the-glass sales after the first experience has sped up the inventory cycle of wine.

WHYNOT Case Studies: Other WHYNOT Testimonials and Results

Hotel A

wine sales are up 300%, sales per customer are up 60%, and food sales are up 50%

Hotel B

wine sales are up 300% due to the ability to serve more premium or better-quality wines by the glass

Hotel C

wine sales are up 50%

Restaurant A

“We have experienced increased monthly sales since installing WHYNOT.”

Please note that results in any particular restaurant may vary.

DECFIVE Wine Bar & Café

On June 2002, SANDEN opened DECFIVE Wine Bar & Café, featuring its very own WHYNOT System and serving over 400 different varieties of wine ALL “by-the-glass” (BTG)

No. of wines BTG: 400
No. of seats: 70
Average revenue per person: $35.00
Date installed: June 2002
Location: Tokyo

WHYNOT’s Merits Realized: Wisteria Example

In the November 24, 2017, issue of the tri-weekly Japan Food Journal, the WHYNOT system was praised for its merits and contributions to restaurant sales and profit growth.

WHYNOT and “Flyers Table” Hotel Bar & Restaurant

Located inside the Haneda International Airport and managed by Excel Hotel.

No. of wines BTG: 24
Seating: 200
Avg. sales per person: $40.00
Date installed: July 2005
Location: Haneda Airport Tokyo

WHYNOT and “Cave de Relax” Wine Shop

WHYNOT 6-slot Custom Design Order

WHYNOT and “Hearth” Tokyo Dining

WHYNOT 24-slot Custom Design Order