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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. 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. 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. 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. 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 ✨✨. 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😍. としひこDinner at Sushi Matsuura in Shirokane-Takanawa 🌃🍴.
The first is Banshu Issen Spring Sake🌸 Sweet and sour with a low 14% alcohol content. Perfect sake for the opening 🎵.
Yaitohata sashimi: The fish has been aged for a week, so it is a little netty, but the core is still firm and chewy. The more you chew, the more flavorful and delicious the white meat was.
The scales were crispy and the meat was flaky. I love sea bream. としひこSixth 🍶 at Sushi Matsuura on Christmas Eve 🎄.
The last one is Jikin. Starting with Jyushidai and ending with Jikin 🎶 Meeha route ⁉️🤣 It's not my choice, but it's the restaurant's choice.
However, what tastes good is good. No doubt it's a royal road 😆. としひこ5th 🍶 at Sushi Matsuura on Christmas Eve 🎄.
This one is a little bit different from the dry one. It's an excellent food sake that doesn't interfere with any of the other dishes 🎵.
The sushi on the back of the label is early winter edo-mae-zushi. This is exactly what we received: ‼️ RecommendedContentsSectionView.title
