Timeline
としひこThe fifth 🍶 of Sushi Matsuura we visited a while ago.
We finished with the "Aki-Agarashi" of Drunken Whale. I like to finish with a dry sake. I'm usually a bit drunk, so I don't like to have a heavy one...^^;.
It's dry, but has a good flavor like Aki-Agari, and the saltiness is just right. としひこThe fourth 🍶 of Sushi Matsuura we visited a while ago.
Oumachi by Musical Instrument Masamune. The instrument is still as delicious as ever😍. としひこThe third Sushi Matsuura I visited a while ago 🍶.
It's been a while since I've had Black Phoenix, but I wonder if it's a kind of hiyaoroshi (freshly grated sake). ❓️🤔
The impression is quite different from the image I had before. I think the acidity is high and the taste is lighter because of it. Personally, I like this direction. After all, the sake is also up-dated.
The Phoenix series includes Gold and White, and Blue Phoenix was recently released. I couldn't help but snap it up because it looks so cool. It's a sparkling wine with secondary fermentation in the bottle in a Champagne bottle. I'm looking forward to drinking it✨
The tuna of the day was from Shiogama. It was so delicious😍. としひこThe second Sushi Matsuura I visited a while ago 🍶.
The second one was also hiyaoroshi. It was my first time to try this brand. It is from a brewery in Hiroshima. Sake rice is Hachitan Nishiki from Hiroshima. It is also excellent as a food sake 😃. としひこThe first 🍶 of Sushi Matsuura we visited a while ago.
The first hiyaoroshi of the season 🍁. It is the perfect sake for hiyaoroshi.
The sashimi was Kue and Kagoshima Akaundan. The akaundan was so delicious😍Karatsu is famous for akaundan, but it was already gone and Kagoshima just barely had some. 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... 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! 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. 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. 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...^^;. AramasaPrivate Lab 貴醸酒 陽乃鳥 2023純米生酛貴醸酒 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. 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. 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 🎵. 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 🎵. 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. としひこMy fourth favorite sushi restaurant, Matsuura's 🍶.
Gagakuyo on Sado Island. Low alcohol and easy to drink. The color of the label also makes it a springtime sake. 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. 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 🆙. としひこThe first 🍶 at my favorite sushi restaurant, Matsuura's.
Meikyoshimizu in Saku. Not too glamorous and calm. It's good as a food sake.
What is the meeting of sake gate ❓🤔. 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. RecommendedContentsSectionView.title
