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SakenowaRecord your sake experiences and discover your favorites

鮨 まつうら

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としひこToshiki Kameoka
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としひことしひこ
TamagawaTime Machine 1712 2022BY
Kinoshita ShuzoKyoto
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鮨 まつうら
外飲み部
6
としひこ
Bimonthly Sushi Matsuura🍣 Sake of the Day Extra Edition Sake poured over brown sugar ice cream, Matsuura's standard sweet. They recreate the old way of making sake. The first half of the ice cream is brown sugar flavor, and the other half is served with this sake, which quickly turns into a rum raisin flavor! I was surprised when I first tasted it. The photo shows another serving of tuna. I couldn't resist both the red and medium fatty tuna, so I had nigiri for the red and torotaku for the medium fatty. This sake is from Kyoto Prefecture. This is my first visit to Kyoto since I started adding it to this application. The map of Japan is getting more and more colorful. The rest are Gunma, Kanagawa, Osaka, Hyogo, Okayama, Kagawa, Tokushima, Ehime, Oita, Miyazaki, Okinawa.... There are many more...^^;. But I wonder if Okinawa has sake...
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としひことしひこ
美禄特別純米
Otokoyama HontenMiyagi
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鮨 まつうら
外飲み部
21
としひこ
Bimonthly Sushi Matsuura🍣 Sake of the Day 7 The seventh sake of the day is the Miroku Summer Special Junmai from Otokoyama Honten in Kesennuma. It is so light that it is hard to believe it is 16 degrees Celsius. It has acidity and a slight bitterness. It is a good dry sake that goes well with meals. Undan (sea urchin) will be in season soon. The boiled clams have a nice texture!
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としひことしひこ
Tengumai縹 HANADA-LABEL純米山廃
Shata ShuzoIshikawa
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鮨 まつうら
外飲み部
25
としひこ
Bimonthly Sushi Matsuura🍣 Sake of the Day #6 Tengu Mai. tradition+ series, but modern. I was a little surprised to see that Tengu Mai also has this kind of sake. I've only had Tengu Mai that was slightly matured and had a peculiar taste.... I have not had enough training. The photo shows hokki and hairy crab. I think shellfish are the best in early summer 🎵Hair crab has an image of winter, but it seems to be delicious now.
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としひことしひこ
Harugasumi田んぼラベル純米吟醸
Kuribayashi ShuzotenAkita
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鮨 まつうら
外飲み部
23
としひこ
Bimonthly Sushi Matsuura🍣 Sake of the Day #5 Kuribayashi's rice field label. This is the first time you will see it. It is a limited edition sake only available now. Misato Nishiki produced in Misato Town. Misato of Misato Nishiki is the name of the place. The acidity is strong. It seems to have some similarities with Shinmasa, and I wonder if they are influenced by each other as they are part of the NEXT5. As the back label says, it is best as a food sake. The photo shows two kinds of tuna. The red meat has a refreshing acidity that is typical of this time of year. The chutoro zuke (medium fatty tuna), on the other hand, has a rich fat that is not typical of this time of year. This may be the first time I have had zuke marinated in fence at Matsuura's.
Japanese>English
としひことしひこ
Kankobai純米吟醸 山田錦純米吟醸
Mie
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鮨 まつうら
外飲み部
22
としひこ
Bimonthly Sushi Matsuura🍣 Fourth Sake of the Day Today's sake is a summer sake series, but a very robust one appeared on ‼️😆 It is a rich sake with sweetness and umami. The aroma is also gorgeous. I was in Nagoya when it was made. I used to drink Kankoume when I was in Nagoya, but this is the first time I've had this type of sake. The photo shows horse mackerel and striped horse mackerel. The horse mackerel was fatty and delicious. I didn't know such a thing was available even in this season. The striped horse mackerel has a refined flavor and fat. It does not mean that horse mackerels are vulgar...^^;.
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としひことしひこ
AramasaPrivate Lab 貴醸酒 陽乃鳥 2023純米生酛貴醸酒
Aramasa ShuzoAkita
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鮨 まつうら
外飲み部
23
としひこ
Bimonthly Sushi Matsuura🍣 Third Sake of the Day Matsuura's standard pairing, Ankou and Yonotori. This sake is incorporated into the course. Last year, the Yonotori sake was changed from Miyamanishiki to Modified Shinko, but in 2023, it will be labeled as "Sake Brewing Rice." ‼️I read in an article that the sake brewing was very difficult due to a poor rice harvest in 2023, so maybe they blended several types to ensure quality ❓🤔 I don't know the details, but you could sense the hard work. 🤔 I don't know the details, but it was a very tasty one that didn't make me feel any hardship. I'm not sure if it's the same lot, but I have a bottle of 2023 Yonotori in stock, so I'm looking forward to drinking a bottle slowly ✨. The photo is of the pairing: nori maki with ankimo and dried gourd, and sake-steamed swordfish.
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としひことしひこ
Chitosetsuru夏ひぐま純米吟醸
Nihon SeishuHokkaido
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鮨 まつうら
外飲み部
25
としひこ
Bimonthly Sushi Matsuura🍣 Second Sake of the Day Chitose Tsuru's Summer Higuma🐻 Cute label, but Summer Higuma...^^;. A summer sake made with Kitashizuku from Hokkaido. More summery than the first Kitashizuku. Dry, light and acidic. There is a slight bitterness in the aftertaste. It was hard to believe that the alcohol content was 15%. It is just the right level as a food sake. The photo is of a giant grouper and mini unadon (bowl of rice topped with eel). The grouper was four days old, so it was properly kneaded and tasty. The eel had crispy skin and fluffy meat.
Japanese>English
としひことしひこ
Kid夏ノ疾風純米吟醸
Heiwa ShuzoWakayama
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鮨 まつうら
外飲み部
25
としひこ
Bimonthly Sushi Matsuura🍣 Sake of the Day #1 Kido's summer sake. It has a strong sweetness and umami, but also has a lightness typical of summer sake. Maybe it's the acidity, but not up to the "refreshing acidity" on the back label...^^; but it's definitely a delicious sake✨. The picture is of Matsuura's standard starter, Negitoro (green onion) and Akita Junsai (junsai). A typical early summer tradition 🎵.
Japanese>English
としひことしひこ
Mimurosugi菩提酛
Imanishi ShuzoNara
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鮨 まつうら
外飲み部
30
としひこ
My sixth favorite sushi restaurant, Matsuura's 🍶. The last one was Mimuro Sake. Sake made with Bodai yeast for the mother sake, and easy to drink with low alcohol content of 13 degrees. Good for the end of the night 🎵.
Japanese>English
としひことしひこ
Harugasumi純米吟醸 六 生酒純米吟醸生酒
Kuribayashi ShuzotenAkita
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鮨 まつうら
外飲み部
23
としひこ
My fifth favorite sushi restaurant, Matsuura's 🍶. Spring Haze in Akita. So this is a chestnut! As the name suggests, this sake is made with Shinsei yeast Kyokai No. 6. Sakura trout and torigai. Spring sushi items. The torigai has an aroma of the sea and a hint of sweetness. Sakura trout is delicious with elegant fat.
Japanese>English
としひことしひこ
Haneya純米吟醸 煌火 生酒純米吟醸生酒
Fumigiku ShuzoToyama
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鮨 まつうら
外飲み部
26
としひこ
The third 🍶 at my favorite sushi restaurant, Matsuura's. Here comes the most gorgeous one. The sweetness is firm, but just on the edge of not interfering with the meal ❓ It's still delicious.
Japanese>English
としひことしひこ
Aizuchujo特別純米 うすにごり 生酒特別純米生酒にごり酒
Tsurunoe ShuzoFukushima
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鮨 まつうら
外飲み部
29
としひこ
Second 🍶 at my favorite sushi restaurant, Matsuura's. Aizu Nakasho light nigori. This is another calm sake that goes well with food. The spring-colored label adds a seasonal touch 🆙.
Japanese>English
としひことしひこ
Mimurosugi特別純米酒 辛口 露葉風
Imanishi ShuzoNara
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鮨 まつうら
外飲み部
3
としひこ
Dinner at Sushi Matsuura in Shirokane-Takanawa 🌃🍴. Seventh. The last one is Mimuro Sugi. This time I thought it would be sweet ‼️ but it was dry ‼️😆 I have an image of Mimuro Sugi as sweet, but they have dry too... ^^; I was left to my own choice of sake, but Mr. Matsuura has changed his taste in sake ❓I think this is better for sushi, so I welcome it. I think this is better for sushi, so I welcome it. However, seven is too much to drink... 😆. The last one was my favorite "Anago" (sea eel) and "Torotaku" which I always get with my order. The shiso leaves and sesame seeds add a nice aromatic accent to the dish.
Japanese>English
としひことしひこ
Haneya特別純米 しぼりたて 生酒
Fumigiku ShuzoToyama
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鮨 まつうら
外飲み部
21
としひこ
Dinner at Sushi Matsuura in Shirokane-Takanawa 🌃🍴. The sixth one is Haneya‼️ I thought the sweetness had finally arrived, but this one is also not too sweet. So Haneya also has this type. Masunosuke's zuke is fatty and great. The tiger prawns have a nice sweetness to them. It goes well with sake.
Japanese>English
としひことしひこ
I LOVE SUSHIPicchi Pichi
Saga
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鮨 まつうら
外飲み部
19
としひこ
Dinner at Sushi Matsuura in Shirokane-Takanawa 🌃🍴. Fifth, I LOVE SUSHI. Pichipichi is a sake that is made to go with sushi. This was my first time to try Pichipichi, and it is truly Pichipichi ⁉️ The white shrimp was well matched with yellow soy sauce. The fins were perfectly finished. The tilefish has a good texture.
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としひことしひこ
Katsuyama縁特別純米
Sendaidateya Katsuyama ShuzoMiyagi
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鮨 まつうら
外飲み部
20
としひこ
Dinner at Sushi Matsuura in Shirokane-Takanawa 🌃🍴. The fourth is Katsuyama in Miyagi. Sake I don't know continues to be served today. And it is not too sweet and goes well with sushi. This is also a good salted plum. The tuna is chutoro (medium fatty tuna) is from Shimoda and otoro (large fatty tuna) is from Shiogama. The chutoro (medium fatty tuna) is delicious with a hint of sourness that is typical of tuna. The otoro has a delicious fatty and sweet taste. Tuna is really delicious.
Japanese>English
としひことしひこ
Tosa-shiragiku特別純米 微発泡生
Sentoo ShuzojoKochi
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鮨 まつうら
外飲み部
20
としひこ
Dinner at Sushi Matsuura in Shirokane-Takanawa 🌃🍴. The third one is a sake from Kochi. Slightly effervescent and easy to drink. It is spicy and goes well with sashimi. Scallops, testes and ovaries. The testicles and ovaries are only served during the current season. My master said that the sesame oil is used to make it more like liver sashimi, and that's exactly what it is. The texture is so tender and delicious ✨✨.
Japanese>English
としひことしひこ
Masumasufukufuku搾りたて生原酒純米吟醸
Miyakehikoemon ShuzoFukui
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鮨 まつうら
外飲み部
19
としひこ
Dinner at Sushi Matsuura in Shirokane-Takanawa 🌃🍴. The second was a sake from Fukui, a brand I didn't know existed. It was easy to drink without feeling the 17% alcohol content. It is a good sake for a meal. Nigiri of leatherfish. Today's nigiri was exceptional. The liver is sweet. Fatty liver of leatherfish❓🤣 The swordfish does a great job with the condiments between the meat and rice. It is really tasty when mixed well😍.
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