Overall 7 (out of 10)
Even though it's Monday today, for some reason the sake is still going strong and I'm on my second bottle😅The second bottle is All Tokyo, which I purchased from Tokyo Port Brewery.
This sake is brewed with Tokyo-grown rice using the original Tokyo yeast collected from bees in Hibiya Park.
It is truly an All Tokyo sake with rice, water, and yeast all made in Tokyo.
At the beginning, the taste is completely different from the Edo Kaijo (EDO/Yamada Nishiki) of the same series, which has a banana-like sweetness, but has a hard-edged astringency and a slight spiciness that lingers into the aftertaste.
It was served chilled.
The aroma I perceived was as follows.
-Aroma: A slight ginjo aroma and alcohol aroma
-Aroma: A slight scent of ginjo and alcohol.
Taste sensation
The higher the number, the stronger the taste (5 is the maximum)
-Spiciness: 2 at the beginning → 2 in the aftertaste
-Sweetness: 1 at the beginning → 0 in the aftertaste
-Sourness: 0 at the beginning → 0 in the aftertaste
-Bitterness: 0 at the beginning → 0 lingering 0
-Astringency: 3 at the beginning → 3 in the aftertaste
-Rice flavor: 0 at the beginning → 0 lingering 0
Mouthfeel I felt】→1
Smaller number = light and smooth
Bigger number = thicker and richer
(5 is the maximum)
Good evening shinsaku3!
We've been on a Monday skip since the Edo Sake 🍶 continuation 🤗Good 👍We've taken the first half of the week off 🥲 but we still have 3 bottles of sake that we haven't yet 😅.
I've had it for drinking out of doors, Edo Kaijo!
Is it brewed in Shiba, Minato-ku?
Dry! Is the alcohol content high? I thought it would be 14 degrees. I vaguely thought it might be 17 degrees since it was labeled as a pure sake, but...,
But I was wrong,
Well, it is no wonder I felt that way. It tasted sharp.
Overall 9 (out of 10)
This sake was purchased from Tokyo Port Brewery as yesterday.
Yesterday's Edo Kaijo was a raw Omachi sake, but today's Edo Kaijo is, according to the description on their website,
According to the description on the website, "Sake brewed with Yamadanishiki using Yedo yeast, one of the oldest sake yeasts isolated in the Meiji era.
At the beginning, as the brewer explained, you will taste a unique sweetness like a banana. This unique sweetness is consistently present throughout the entire saké, and is completed by a slight astringency.
I thought it would be even more delicious if the flavor of the rice could be felt a little more 😋.
I served it chilled.
I was able to enjoy it chilled.
Aroma: Banana-like aroma
-Aroma: Aroma of bananas.
Taste sensation
The higher the number, the stronger the taste (5 is the maximum)
-Spiciness: 0 at the beginning → 0 in the aftertaste
-Sweetness: 3 at the beginning → 3 in the aftertaste
-Sourness: 0 at the beginning → 0 in the aftertaste
-Bitterness: 0 at the beginning → 0 in the aftertaste
-Astringency: 0 at the beginning → 1 lingering aftertaste
-Rice flavor: 1 at the beginning → 0 lingering 0
Mouthfeel I felt】→ 1
Smaller number = light and smooth
Bigger number = thicker and richer
(5 is the maximum)
Overall 8 (out of 10)
I had never had sake from Tokyo before, despite being in the Kanto area, so I visited Tokyo Minato Brewery in Minato-ku, central Tokyo (the nearest station is Tamachi) on June 8 and purchased a bottle.
According to their website, Tokyo Minato Brewery is unique in that they brew sake using tap water. The rice used is Omachi.
When you start drinking, you feel both the spiciness, which is not too strong, and the umami of the rice. In the aftertaste, the spiciness quickly fades away, leaving behind the umami flavor, and it closes with a slight astringency. That was my impression!
I served it chilled.
The aroma I felt was
-Aroma: Umami of rice and a trace of alcohol.
-Aroma: The deliciousness of the rice and a trace of alcohol.
Taste sensation
The higher the number, the stronger the taste (5 is the maximum)
-Spiciness: 3 at the beginning → 1 in the aftertaste
-Sweetness: 0 at the beginning → 0 in the aftertaste
-Sourness: 0 at the beginning → 0 in the aftertaste
-Bitterness: 0 at the beginning → 0 lingering 0
-Astringency: 1 at the beginning → 2 in the aftertaste
-Rice flavor: 2 at the beginning → 1 lingering aftertaste
Mouthfeel I felt】→ 1
Smaller number = light and smooth
Large number = thick and rich
(5 is the maximum)
Umami! This is a sake called Since I was allowed to taste the sake, I decided that it should be served with sashimi, so I bought some yellowtail sashimi and went home! I bought some yellowtail sashimi to go with the sake, which is more rock salt than soy sauce. And they also serve yakitori (grilled chicken) for the second half of the tasting 🙌.
Hello shinsaku3😃.
Edo Kaikyo Shrine's sake brewery looks like some kind of fashionable liquor store 🤗.
And Izakaya 🏮Pepho! I'd like to ask about the yellowtail sashimi with rock salt 😍Yakitori 😍.
Good evening, Jay & Nobby. ❗️ Edo Kaijo yeast was delicious with a hint of banana-based sweetness♡And! Izakaya Peppho, we don't have much in our repertoire, but we're looking forward to seeing you ♡Peppho Izakaya Kaijo 🏮.
Orange acidity.
At first I thought it was the orange of a sunset.
But not on that big a scale.
Then, candlelight?
It's not that small, and it's not so ephemeral that it seems to disappear.
It feels more like yin and yang, or rather yang.
Four days after opening my mouth.
I finally have an image.
It's a gaslight.
A gaslight that is turned on in the evening to keep the orange color shared from the setting sun alive.
The area is still bright, but the gaslight is beginning to shine.
The orange baton that connects the space between day and night.
The exquisite acidity, which is not too bright, slowly fades away, numbing the tongue at the end.
It was an orange-colored sake that gently shines a light on your ordinary self, as if to cheer you up for an ordinary day.
First Edo Castle Opening 🏰.
Got it at a liquor store in Tokyo!
This was the only one in the store lineup, so I bought it anyway!
I found out it was a spring sake🌸 and there was a cherry blossom sticker on the label🌸.
It is made with malic acid yeast,
Fruity and firm acidity 🍎🍏🍎🍏.
Nice and dry and crisp, but it tastes better when chilled with ice 😋.
3.5
I got this at Tokyo station.
I enjoyed the sweetness and a little aftertaste, and then it disappeared quickly.
I prefer it a little longer (before eating) or a little shorter (during eating).
With this, I have completed the 47 prefectures in Yamanashi.
Despite the fruitiness of the aroma, it has a refreshing acidity and a rich mouthfeel.
The next day, both the aroma and the taste have been rounded off, giving the impression of a sake with just the right amount of acidity.
I heard that it is a flavorful wine, but surprisingly, it has a melon-like aroma.
It has a smooth mouthfeel when you take a sip.
After a little bit of sharp acidity, a flavor like freshly cooked rice passes through the nose,
Then, a flavor like freshly cooked rice comes through to the nose.
The minerality and density continue,
The fresh rice flavor is followed by a minerality and a dense, yet fresh flavor.
It has a good sharpness.
It is not to be outdone by potato salad with potato chips or stewed beef tendon.
Good balance with fat.
Deliciously spicy!
Maruyu
Finally, we have conquered North to East Japan!
This is a sake from Tokyo, which has been on my mind for a long time!
I bought it at Hasegawa Sake Shop in Gransta.
I went home and opened the bottle.
For a moment, it was like a pout?
The aroma is a mixture of citrus and lactic acidity.
Although it is Yamadanishiki, there is not so much sweetness, but umami and bitterness in the air!
This is delicious!
It is light and light, so it goes well with a variety of snacks.
So today we will enjoy it with skewers from a yakitori restaurant also in Gransta 😊.
