Score: 4.0
Rice polishing ratio: 60
Sake rice: Kyoto-grown
Alcohol content: 15%.
Vintage: 2025.10
The aroma is more floral than that of All Tokyo. The color is almost transparent with a slight amber tinge. The aroma is of melon, banana, and lilies.
The acidity is soft and the alcohol content is high enough to give a sweet aftertaste.
The aftertaste is rather long.
Score: 3.8
Rice polishing ratio: 60
Sake rice: Rice grown in East Kyoto
Alcohol content: 15
Vintage: 25.10
It is said to be made with yeast from bees in Hibiya Park (Tokyo yeast).
The color is almost transparent, and the sake level seems a little high.
Summer vacation for a forty year old man. My wife and I went to a tasting at Tokyo Port Brewery, where we could sample almost all brands for about 250 to 600 yen. I was most impressed with Palla-Casey, as I have been enjoying classical sake, especially autumnal sake. I was impressed by its refreshing yogurt-like acidity. The sake brewed with Tokyo tap water and the sake brewed with water extracted from Tokyo air were both unexpectedly delicious. The only thing that caught my attention was the rather high price range.
Thank you for your comment, Jay & Nobby.
When I told my wife that the brewing water was Tokyo tap water, she raised her eyebrows and asked, "Does it taste good?" 💦.
I have to admit that I was a little apprehensive before I actually drank it💦.
Edo Kaijo Junmai Ginjo Ginsyu Genshu Harajishiki Yamadanishiki
Rating 4.4
100% Yamadanishiki rice, 60% polished rice, 15% alcohol by volume, -1 to +2 sake alcohol by volume (depending on the tank), 1.4 to 1.7 acidity by volume (depending on the tank).
It has a fresh mouthfeel with a good balance between the umami and fruity flavors of Yamadanishiki. Light melon aroma. The acidity is also well pronounced with a nice finish. Convergence is light and dry.
Comparison of Edo Kaikyo drinks. This is Edo.
It is said to be made with Tokyo-grown rice and 100-year-old yeast, said to be the oldest in Japan.
The aroma has a hint of acidity. Banana and pear.
The taste is sweet, but not as sour as the aroma.
It is thick and has a strong umami. The color is a little yellow.
I prefer this one because Tokyo is more dry,
I prefer this one.
Brewing sake in a building in Tokyo's 23 wards with Tokyo tap water.
On a hot and humid day in July, I went to the brewery store to find out what kind of place it was.
It was in a cozy building in a narrow alley off a main street. They make sake in a place like this?
We compared "All Tokyo" and "All Edo" from Edo Kaijo.
First, Tokyo.
Tokyo yeast is collected from bees in Hibiya Park. The aroma is sweet vanilla.
The aftertaste is spicy with a hint of sourness. There is little bitterness. It is crisp and dry with a nice crispness.
Junmai Ginjo
It is very easy to drink.
It has a good acidity. It has just the right amount of sweetness and is crisp and refreshing.
It is the best first drink on a hot day.
I love it!
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Brands from 東京港醸造
Edo Kaijou
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