立山ギンレイ
Easy to drink and dangerous.
Quality chicken despite the name Toriyasu. Probably because the building has been depreciated. That's why it survives.
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Second round of yakitori at a yakitori restaurant in Takadanobaba.
Junmai sake from Koshino Katora.
Koshino Kagera also has a "Meisui Brewing" series that uses spring water from the Shagamine Forest, one of the 100 best waters in Japan, as brewing water, which is clear and refreshing, but the regular lineup, brewed with ultra-soft water from the brewery, is also soft and has a unique mouthfeel. I like the "Meisui Brewing" series, which uses spring water from the forests of the companies that have been selected as one of the 100 best waters in Japan.
I also like the regular lineup, which is made with ultra-soft water in the brewery, because it is softer and has a unique mouthfeel.
Keitora is definitely a standard Junmai sake for evening drinking.
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A drink in Takadanobaba after work 🍶.
I have visited this yakitori restaurant quite a few times since I moved to Tokyo, first for a bowl of rice for lunch and then for izakaya (Japanese style pub) at night, and I miss it so much that I sometimes want to visit again.
I recommend Tomio.
It is a freshly squeezed, unfiltered, unpasteurized sake with a very "Japanese sake" feel.
It has a sake smell, but it is fresh, dark, and delicious.
It has the atmosphere of a sake that goes well with motsu-ni (stewed vegetables) and yakitori (grilled chicken).
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