Edo Kaijo Junmai Ginjo Ginsyu Genshu Harajishiki Yamadanishiki
Rating 4.4
100% Yamadanishiki rice, 60% polished rice, 15% alcohol by volume, -1 to +2 sake alcohol by volume (depending on the tank), 1.4 to 1.7 acidity by volume (depending on the tank).
It has a fresh mouthfeel with a good balance between the umami and fruity flavors of Yamadanishiki. Light melon aroma. The acidity is also well pronounced with a nice finish. Convergence is light and dry.
Comparison of Edo Kaikyo drinks. This is Edo.
It is said to be made with Tokyo-grown rice and 100-year-old yeast, said to be the oldest in Japan.
The aroma has a hint of acidity. Banana and pear.
The taste is sweet, but not as sour as the aroma.
It is thick and has a strong umami. The color is a little yellow.
I prefer this one because Tokyo is more dry,
I prefer this one.
Brewing sake in a building in Tokyo's 23 wards with Tokyo tap water.
On a hot and humid day in July, I went to the brewery store to find out what kind of place it was.
It was in a cozy building in a narrow alley off a main street. They make sake in a place like this?
We compared "All Tokyo" and "All Edo" from Edo Kaijo.
First, Tokyo.
Tokyo yeast is collected from bees in Hibiya Park. The aroma is sweet vanilla.
The aftertaste is spicy with a hint of sourness. There is little bitterness. It is crisp and dry with a nice crispness.
Junmai Ginjo
It is very easy to drink.
It has a good acidity. It has just the right amount of sweetness and is crisp and refreshing.
It is the best first drink on a hot day.
I love it!
Refreshing sweetness with a hint of young melon
Light and smooth on the tongue
Subdued aroma
Easy to drink with no peculiarities
The overall taste is clean and clear.
It can be said to have a dry taste.
The only brewery in the 23 wards of Tokyo
Located near Shiba Park with Tokyo Tower🗼.
The price is a bit expensive.
I guess it's just because it's in Tokyo...
Description.
About the product: Tokyo Minato Brewery was revived in 2011 in Minato Ward, Tokyo. This is the basic lineup of sake "Edo Kaijo" since its initial release. The yeast and production method used in each tank is changed to reflect the ever-changing Tokyo, and the resulting sake can be enjoyed for the various differences in taste and aroma each time it is produced. Yamada-Nishiki is a light, refreshing, and deliciously crisp bottle.
It tastes better than expected.
2016年8月、東京・港区の芝にある4階建てのビルで、新しい日本酒が誕生しました。その名も「江戸開城」。190SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
東京23区内の唯一の酒蔵として知られる東京港醸造（東京都港区）は、空気から水を生成する技術を活用した“空気水仕SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
日本酒原価酒蔵(東京都品川区)は、江戸開城を醸す東京港醸造(東京都港区)とのコラボ商品「TOKYO CLASSSAKETIMES | 日本酒をもっと知りたくなるWEBメディア
