I wasn't planning to drink today, but tonight's menu was "Home Sea Bream Salt Ramen" and the broth was quite good, so I had no choice but to drink 💪 and opened the recently arrived modernly dressed Matsumidori 🎉.
I didn't expect it, but it went well with the Tai-Shio Ramen 🥰.
S.tokyo's flavor is hard to put into words, but it has a sweetness that has a classic feel to it, with a hint of minerality that is almost too bitter to be spicy or sour 🧐.
I think that matched the flavor and saltiness of the sea bream 🩷I think if this were a pork bone broth, the image might be a little different. So I think it's best when you want to pair it with a hot pot of seafood broth or something with a non-spicy drink: ‼️
We didn't have chashu pork today, so here's a sausage from the local Saibok Park😍.
Sea bream soup stock is really delicious!
I'm in charge of shinsaku3 for impressions of the sake by itself 💕
I've never seen this before😍🍶.
I mean, just when I was talking with my co-workers about how much I wanted to eat ramen 🍜, I got a taste of the sea bream salt ramen 🍜🤔🍜.
I hope the busy season is over soon 😭💔💔💔.
chika 😍🍜Fight for you 💪.
I think fish makes a stronger broth than pork bones at home! And it's cheaper too 😉 Great fish ✨.
After the busy season, I'm waiting for good sake and lots of good food 🔥🥰.
Good evening, Mr. Pekho 🌛.
I made the broth from sea bream by myself.
I have no choice but to drink it.
I want to combine the dashi from the sea bream with hot sake. ✨️
Jive-san 🐟Good morning 💕Yes, yes ❗️ if it's done well, you have to drink it 🤣Hot sake is good too 🐟! I'm sure you'll be able to drink even more ✨✨with tai dashi ojiya to top it off 🥰🥰.
It's a gift (thank you)
According to the brewery's website.
According to the brewery's website, "The yeast we use (Saccharomyces tokyo Nakazawa) was discovered in 1909 and is the second oldest existing sake yeast, but it has never been used to make sake.
Sweet classic
That's the image.
The sweetness is somewhat like that of Shaoxing sake.
After reading the description, you can feel the history 😅.
Paired impressions by Pekho 😅
Here are my personal impressions😅
My favorite】7(10点満点)
Smell] Not so much.
Taste sensation] 5 is the maximum
-Spiciness: 2 at the beginning → 2 in the aftertaste
-Sweetness: 4 at the beginning → 3 in the aftertaste
-Sourness: 0 at the beginning → 2 in the aftertaste
-Bitterness: 0 at the beginning → 0 aftertaste
-Astringency: 0 at the beginning → 0 lingering 0
-Rice flavor: 1 at the beginning → 1 lingering aftertaste
Mouthfeel】→3
Smaller number = light
Bigger number = thicker
Good evening, shinsaku3 🌛.
It's quite an experimental sake, no wonder it's brewed at Tokyo University of Agriculture: ✨️
I'd like to try it and see what kind of image I get 🥰.
From the "Kanagawa 12 Breweries Autumn Thanksgiving Festival 2025", Matsumidori S.tokyo. The balance of modern and old-fashioned flavors is just right for me.
I remember having all 5 kinds of sake including the premier tasting, but I think I forgot to take a picture of the standard Junmai sake.
Good morning, palm farmers 😃.
Pine Midori! I made an expedition to a distant liquor store yesterday 🚙 but you were not there 😢 I wonder if I can meet you next time!
Matsuo Bird Day Fair (held at Otori Shrine on each Day of the Bird in November)
Fairly dry. Soft. The astringency is probably due to the storage conditions. The tongue and throat are a bit sticky. You are also Miyamanishiki from Nagano Prefecture, aren't you?
Purchased at a sake brewery.
It is conveniently located in front of Matsuda Station and Shin-Matsuda Station. The shutters on the sales floor were closed, but when we asked at the office, they opened them for us. The sake brewery has a good reputation among local pubs.
Second stop on the sake brewery tour, a visit to the Nakazawa Sake Brewery in Kanagawa!
We bought a bottle of S.tokyo, which won the 2021 Delicious Sake in a Wine Glass Award.
It is a delicious sake with a pleasant aroma and a pleasant taste on the palate, with just the right amount of sweetness.
As expected of an award-winning sake!
My favorite ★★★★★
Junmai Daiginjo ⭐️⭐️⭐️⭐️
Summer Jun-Dai 100% Omachi from Okayama Prefecture
Polishing ratio 50%, ALC 14-15 degrees
The 7th kind of Yokohama Sake Festival
It has a strong fruity aroma and a low alcohol content of 14%, making it a crisp and delicious summer sake Junmai Daiginjo-shu 🥰.
Yokohama Red Brick: 20250712Yokohama SAKE Fest
On the way back from climbing Mt. Fuji for the first time in my life, I went to a corner bar at Yokohama Station with a friend who had been a great help to me.
I wanted to buy some sake from Kanagawa.
It is gorgeous but refreshing. It is a gentle sake that is typical of Omachi. A good sake!
Mr. Jay & Ms. Nobby
Good evening! Fuji was much bigger than I expected and the climb was really tough. We climbed the fifth station from 3:00 in the morning and came back down before 3:00 p.m. 😫 It was tough, but I highly recommend it!
It was tough, but I highly recommend it!
Polishing ratio: 50%, Alcohol content: 14-15%, 100% Omachi produced in Okayama Prefecture
The sweetness is typical of Omachi. It is a Junmai Daiginjo but not too light, and the alcohol content is not so low as to be considered low. It has a firm umami flavor.
