としひこ
Kaiseki and Sushi Hybrid. The fifth and last at Ichiu, a famous restaurant in Kagurazaka.
Haginotsuru. Freshly squeezed. Full of gas and umami. This is delicious. Today's 1✨✨
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としひこ
Kaiseki and Sushi hybrid. The fourth at Ichiu, a famous restaurant in Kagurazaka; the third, Sansho, I forgot to take a picture...^^;...
Akabu from Iwate. It is a popular sake and actually delicious, but the label is not so good 😅...😅 Sake with sweetness and umami.
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としひこ
Kaiseki and Sushi Hybrid. The second at Ichiu, a famous restaurant in Kagurazaka.
Tsururei Shiboritate. The classical label gives it a dry-ish feel, but it is a fresh sake with sweetness. Delicious~.
Japanese>English
としひこ
Kaiseki and Sushi Hybrid. The first at Ichiu, a famous restaurant in Kagurazaka.
I used to drink it occasionally when I was in Nagoya, but this one has a slightly different atmosphere. I have an image of chivalry wrapped in newspaper, but this one is quite tasty.
It has a sweetness that is very current 😆.
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としひこ
Tonight is Ichiu🍣 in Kagurazaka.
The fifth one is Mitsuo Yamakawa. 2023 Aki Even though it is said to be the beginning of summer, it still feels like the heat of summer. However, the nights are getting a little cooler.
The rice polishing ratio is 50% and the alcohol content is low at 13 degrees. It is a good sake that goes well with meals. We enjoyed it until the end.
Tonight, we went to Yamagata - Akita - Miyagi - Yamagata - Yamagata and all Tohoku. I haven't had Yamagata since I started keeping a record with this app, but now I have 3 at once: ‼️ This system of coloring the map of Japan makes me want to fill in the blanks, but I wonder if there will ever be a day when Okinawa will be colored.... I wonder if Okinawa will ever be colored... I don't think I've ever had Okinawan sake before.
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としひこ
Tonight is Ichiu🍣 in Kagurazaka.
The fourth one is Kudokibe...the dad's one since it doesn't have Jr. on it. Kudokibe is a terrible name...^^;.
Junmai Daiginjo with a rice polishing ratio of 22%. The current owner was told by his grandfather that he was wasting rice (cutting down too much) and was a grain crusher! The name comes from his grandfather's words, "You waste rice (too much grinding) and make it into grain!
I have had Jr.'s several times, but I remember they were all sweet. But just because the master of Ichiu chooses it? This one is in a different direction. The alcohol content is higher at 17-18 degrees, so maybe that's why there is no sugar left in it?
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としひこ
Tonight is Ichiu🍣 in Kagurazaka.
The third is Hakurakusei in Miyagi. First hiyaoroshi of the season‼️ still very hot, though... ^^;.
The rice polishing ratio is 55% and the alcohol content is 15%.
It has a calm impression like hiyaoroshi. It is said to be made with the ultimate food sake in mind, so there is no sweetness or heaviness. It also goes well with food.
I wonder if it is my master's taste or if this is what happens when he tries to match sake with meals ❓🤔.
Japanese>English
としひこ
Tonight is Ichiu🍣 in Kagurazaka.
The second is Yukino Kayasha. The beautiful blue lettering gives it a summery feel. It has a 55% rice polishing ratio and 16% alcohol.
Well-balanced, a great food sake that complements the meal 🎵 This is good.
Japanese>English
としひこ
Tonight is Ichiu🍣 in Kagurazaka.
The first is a Junmai Daiginjo from Tsuru. It is made with 79% Yamadanishiki and 21% Dewasanbai, and the rice polishing ratio is 50% for both kakemai and koji rice.
The ginjo aroma and sweetness are restrained. The sake has a Sake meter value of +9, and even at 17% alcohol, it does not seem too high. It is just the right level for a mealtime sake.
Japanese>English
としひこ
Second visit to Ichiu in Kagurazaka🎵
The last sake on the omakase menu was another unknown brand. This is another sake rice called Reihou, which I don't know. It has a strong sweetness. It's not a summer sake, but it's good too.
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としひこ
Second visit to Ichiu in Kagurazaka🎵
The fourth omakase was Masumi, a sake from Suwa. It is written "Hakumyo" but the romanization is SHIRO.... I was under the impression that Masumi was a classical sake, but this one is quite modern.
But this one is quite modern. I liked it the best today.
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としひこ
Second visit to Ichiu in Kagurazaka🎵
The third omakase was Hakuin Masamune. Sake that I didn't know about continues. This is a Shizuoka sake made from sake rice called Honorifuji. It feels light in the vein of Fudo, but has a strong umami flavor.
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としひこ
Second visit to Ichiu in Kagurazaka🎵
The second omakase was Fudo. Unlike the first Souhyo, this one is robust, full of flavor, and thick. The alcohol content is 17 degrees. It's delicious in its own way.
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としひこ
Second visit to Ichiu in Kagurazaka🎵
The first omakase is Souhyo from Tochigi. We are going to Nikko just next week. It has a good acidity and is a good starter. It is different from the Soyojo I have had so far. Delicious😍.
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としひこ
I didn't have time to go anywhere during GW, so I decided to go to Ichiu (⑥) in Kagurazaka to at least try something tasty.
I drank a lot of sake, but was it a cup of tears? I had never heard of this brand of sake as well as the one we started with. I've always left the sake to the restaurant from the beginning, but when I go to a sushi restaurant, I basically leave it to the restaurant because I can find good sake that I wouldn't have chosen on my own and that I don't know about 🎵.
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としひこ
I didn't have time to go anywhere during GW, so I decided to try something tasty at least.
A refreshing and light summer sake. This kind of sake is good during the hot season!
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としひこ
I didn't have time to go anywhere during GW, so I decided to go to Ichiu in Kagurazaka to at least try something tasty.
The first sake of the day. It was delicious. It is a well-balanced and neat sake. How should I put it, a calm and mature feeling?
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としひこ
I didn't want to go anywhere during GW, so I decided to at least try some delicious food at Ichiu (3) in Kagurazaka.
From Hokuriku to Akita. Yamamoto is another major brand. Sourness and sharpness. It is the driest sake of the day.
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としひこ
I didn't want to go anywhere during GW, so I decided to eat at least some delicious food at Ichiu in Kagurazaka.
Toyama following Fukui. Toyama, following Fukui. It has a sweetness typical of Haneya, but at the same time it is refreshing like a summer sake. Summer sake is coming out, isn't it? Such a season🎵
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としひこ
I'm not going anywhere this GW, so I thought I'd at least try some good food at Ichiu (1) in Kagurazaka.
We started with a Fukui Oorigarami. It was a brand I had never heard of, but it was delicious! I had never heard of this brand, but it was delicious!
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