I took a half day off to have a drink at Tsukiji.
At "Tsukiji Kaku-uchi Tabitebako".
Sake made with wine yeast, which is not so rare these days.
Mikadomatsu "Keto Hare
Junmai Ginjo, 15% alcohol by volume, primule yeast
The aroma is softly sweet.
The mouthfeel is sweet.
The middle taste is astringent like tannin.
The aftertaste is gently sweet with a slight lingering aftertaste.
Mmmm. It was a little different from white wine, and had a red wine-like quality.
After quickly closing the second restaurant, we headed to the third restaurant, where we were served heated Chirori sake, so I couldn't take a picture of the sake bottle 😭.
(But the steamed abalone with isobe bean paste was the No.1 appetizer of the day, so I put it in pic.4)
The fourth restaurant we went to was Teimatsu, which was also a first for us!
The young president of Teimatsu told us that he is working hard on a Makuake project to save the sake rice "sake musashi" in Saitama!
Sai-no-Kizuna 60% polished rice from Saitama, 16% alcohol by volume.
Sake degree +8, but it is fruity and not spicy!
It is indeed fruity and not spicy!
But it's also not spicy 😆.
And the sharpness is wonderful👍!
This may be the first time I've been impressed by the sharpness!
This is delicious 😋!
It's fun to discover new things!
The chicken tsukune skewers served as an appetizer were also very tasty 😃.
Good morning, ymdaz 🌞.
Looks like you had a great time in Asagaya with GoAra 😊.
The abalone appetizer at the third restaurant is Sairyu 29BY from Uchikorurutei, isn't it?
I drank it too 🍶😆.
Hello, Matsuchiyo-san 😃
I didn't know you were there too.
I think I might have been there somewhere.
I'm glad to hear that you enjoyed the abalone ❗️
（It was delicious!)
Sairyuu, that's right ❗️ thank you 😊.
With a pinecone on the label, this is a perfectly autumnal sake.
While you might anticipate it being fruity and sweet, it delivers excellent crispness, acidity, and umami.
Scoring: ☆☆☆☆
Teisho's Tora no Maki, White 🍶.
I've never had this sake before, but the words "mellow and dry" intrigued me 😊.
The aroma is quite fruity ❣️
Citrusy aroma 😁.
In the mouth, you can taste a slight sweet umami flavor, then it flows smoothly and straight ❣️
Refreshing and sharp👍
Good balance of flavor and sharpness, makes the cup go further 🎶.
Good evening, T.KISO 😃.
I have never had a bottle of Teisho 🥲 but it is a mellow dry one! I'd like to try the refreshing sharpness from the fluffy citrus aroma 😋.
Japanese white pine (Pinus parviflora)
Yogurt yogurt. Ama. San. No good water. It's Saitama's sake. 83 points.
Sweetness: 2.6
Acidity: 3.3
Dryness: 2.8
Aroma: 2.7
Teisho Nare to Jyure" by Matsuoka Shuzo
This is the first junmai ginjo sake in the sake industry to be brewed with primule yeast for wine. It is completely different from white wine-like sake made with wine yeast. It has a ripe banana-like aroma, a tannic astringency reminiscent of red wine, and a crisp sake-like finish. It is sweet but refreshing, with a long, lingering finish. It marries exquisitely with cheese, chocolate, and Western food. It may look transparent, but the taste is full of surprises. It is exactly like "? is replaced by "! This is a bottle with a new sensation.
Specific name Junmai Ginjo-shu
Country of origin Japan
Content 720ml
Ingredients: Rice, Rice malt
Alcohol content 15
Grape variety used
Polishing ratio 60
Mikadomatsu" Toranomaki, a commemorative label for the Hanshin Tigers winning team.
The sake is a very refreshing and dry sake....
It's so refreshingly dry and delicious!
And it has a sake strength of plus 14?
Oh man, he's a drunk!
Junmai Ginjo🍶PREMIUM Unfiltered Nama-shu ✨Tamanae from Yamagata Prefecture🌾.
The second bottle of Saitama's local sake Shiboritate Shinzake Hanpukai 😆 I received the New Year's decoration 🎍 on the third day of the year.
Dry and sharp ✨ with a melon feel 🍈. As you drink it, it becomes more gentle and you can enjoy it. As the temperature rises, it also has a sweetness.
It was a good first saké of the year 2025👍.
Purchased at Inariya Espoir Sake Shop @ Urawa, Tokyo 20250102
