Alcohol content: 15
Rice: Undisclosed, Brewer's alcohol
Rice polishing ratio: 60
This sake was aged for 5 years in earthen cellars and another 6 months in bourbon casks, but it does not have the typical characteristics of old sake.
It is an easy-drinking, dry sake with a hint of oak in the aroma and flavor.
Teisho PREMIUM Premium Junmai Ginjyo Matured HIYAOROSHI Hiyoroshi
Rating 4.4-4.5
The sake rice used is Yamashu No. 4, a very rare sake rice. Fruity and mature, with a powerful and deep junmai ginjo flavor, with acidity floating in the midst of its robustness. A beautiful sake that will bring out the best of the autumn season. Can also be served slightly pineapple style.
TEIMATSU PREMIUM Premium Junmai Ginjyo Nama Sake MIKADOMATSU
Rated 4.4-4.3
This sake is fermented at a lower temperature zone with mineral-rich brewing water using Yamagata Prefecture's Tamanao (Yamada-Nishiki ✕ Kinmon-Nishiki). It is freshly pressed and packed, giving it a fruity aroma and a fresh, crisp mouthfeel. It has a very deep taste, and the aroma and flavor gradually expand in the mouth. After that, a clean aftertaste that quickly recedes is appealing.
Slight bitterness behind the fruity aroma....
Teisho Premium Junmai Nigori Sake - Natural Bihatto MIKADOMATSU
Rating 4.4
Alcohol 14%, Saitama rice, Polishing ratio 70%.
It has a fresh, fruity, muscat-like aroma and a slightly dry, refreshing nigori taste. Newly-pressed new rice sake with freshly-pressed yeast. It is low-alcohol, juicy, and delicious.
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
