I found out about Akaban Omachi on the internet. I found it rather mild and refreshing, which is hard to believe for a sake degree of +13 degrees. I am sorry that I cannot mention the aroma because I am currently having problems with my sense of smell.
Brand Name:Teisho Ginjo President's Sake
Strength: 15
Sake degree: +2.5
Acidity: 1.5
Classification: Ginjo-shu
Rice polishing ratio: 60
Rice: Kinuhikari produced in Saitama Prefecture
A gift from a friend
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 😊.
