Choshimaru sushi, good taste, price, service.

Asia/Tokyo7

Sushi mania. This time, I went to ” Choshimaru Sushi”, which is not that famous among revolving sushi bars, but I had been curious about it for a long time.

In conclusion, I recommend Choshimaru Revolving Sushi Bar.
Only the fish is thicker than at other conveyor-belt sushi restaurants and is made by artisans. Furthermore, the fish is fresh and the taste is top class.

Choshimaru Revolving Sushi Bar
Atmosphere in the store
How to Order
Sushi price distinction
Sushi
What is a shiny fish?
How to Checkout

Official site→Here

Choshimaru Revolving Sushi Bar

This revolving sushi bar is a chain restaurant located only in the Kanto area.

Choshimaru Atmosphere in the store

The interior is divided into counter seats and tables. Unlike conventional conveyor-belt sushi restaurants, “Choshimaru Sushi” is guided by a waiter when you enter the restaurant. Follow that guidance and take a seat.

Previously introduced sushi bars

Kura_sushi
Hama_sushi
SushiRo

At the back of the photo on the right is the counter bar where drinks are made.

The photo on the left shows the area where miso soup and soft drinks are served.

Here’s what the store looks like

How to Order

Ordering is still done via a touch panel.
There is a multilingual button to press.

Choshimaru Sushi

At Choshimaru Sushi Bar, the sushi is not made by a machine, but by a chef who makes it properly and hands it to you.

When you finish eating, put down your chopsticks.

One of the features that distinguishes Choshimaru Sushi Bar from other revolving sushi restaurants is the inclusion or exclusion of wasabi. You can choose the amount of rice for rice and whether to eat it as sashimi instead of sushi when ordering.

Sushi price distinction

Many conveyor-belt sushi restaurants divide their prices by the color of the plates. Choshimaru’s plates are stylishly designed and fashionable.

sushi

What is a shiny fish?

In Japanese sushi restaurants, there is a type of sushi material (body part) called “Hikarimono.
Hikarimono” refers to sushi items made from fish such as yellowfin, mackerel, and horse mackerel, which have blue backs and silver-white skin on their bellies. Since it is difficult to keep yellowfin and mackerel fresh, they are often served mainly as “shime saba,” which is vinegared. Other shiny fish include sardines, Japanese halfbeak, kisses, kisses, and Pacific kisses, but the most popular of all is yellowfin.

After you eat, pile up the plates with a bang. These plates contain sensors and are read at the time of checkout.

When you finish eating, put down your chopsticks.

How to Checkout

When you have finished eating, press the checkout button on the tablet to get a list of what you have eaten.
Make sure there are no mistakes. After you press the button, the waiter will come and count the number of plates and give you a receipt with a bar code.

Choshimaru Sushi Restaurant does not have automatic accounting.
The waiter will pay your bill, so please wait in turn.

Click here for other sushi restaurants→Here

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Iwate’s representative sake. Akabu.

Asia/Tokyo7

I am lifting the ban on drinking alone, even if it is just a dusty one. But there are times when I want to be alone. A classmate of mine who works at a restaurant appeared in the last issue. He is a heavy drinker and has destroyed one of his organs. He likes “Akabu”, which I have been curious about for a while, and finally, I picked it up. I bought it at Fukuhara Sake Shop.

Akabu Sakura

Why are sake bottles brown in color?

Sakura 2022 is very nice. The bottle is clear and you can see the contents, which is rare for sake. Sake (and sake in general) is sensitive to ultraviolet rays, so in order to reduce the UV rays as much as possible, the bottle is made in a shade of color that is difficult for light to penetrate. That’s why the old sake bottles were brown in color. However, the bottle is clean and clear. I think the brewer who chose this bottle and the creator who presented this bottle are wonderful. The emotional design and the pink seasonal cherry blossoms in the color of the bottle. The sky blue color is reminiscent of the clear sky. A nice contrast. Be careful not to drink it too soon after opening the bottle, or the old aroma will come out and the taste will change.

Polishing ratio 60%, 12% alcohol by volume, Junmai-shu with a low alcohol content.

Oh, that’s a warning sign for a gassy feeling.

Nice. Cap bottle with a “Japan” feel. It’s kind of staring at you.

Open the bottle.

The sweet aroma of ginjo aroma is faint. Great sense of gas. It’s like you can tell by looking at it.

Jqapanese Ranking 10th
Iwate ranking #1

Comment: A
Sweet! But not too rich! I don’t know, it’s like some kind of fruit I’ve had before, but I can’t remember…It was delicious!

Coment: B
This should be almost the last of this year’s spring sake…so let’s open the bottle.It seems to be brewed with jun-ginga, and the aroma and taste of strawberry are well expressed. The lightness and acidity of the low alcohol content flows easily through the spring-like gorgeousness and the fleeting nature of cherry blossoms.

Taste Evaluation

It does not come as much as carbonation, but it is more stimulating than regular sake. It is fruity, sweet and very easy to drink. It is suitable for women. Sake like a dessert. It has a sweetness like white peaches. It is like a peach cocktail. It is more like a cocktail than a sake. Rather than imagining an orthodox junmai sake, it is better to think of it as a completely new sake cocktail. A sake that can be drunk like water without any sourness or bitterness. It is so close to a cocktail that it is like a juice n it will go well with any food. Conversely, the lack of spiciness and sharpness leaves alcohol lovers feeling unsatisfied. When mixed with carbonated water, it becomes a yogurt sour, although the goodness of Akabu is diminished. If you drink it with a glass of champagne on a date, you may not think it is sake. This sake makes you drunk, or rather, you get drunk because it is easy to drink.

Chikama, a typical Japanese dish

The entrée this time is chikama. It is reasonably priced and enjoyable.
The feeling of the fish cracking open is very pleasant.

The original “chee kama” dates back about 50 years. Kiyoshi Murakami learned that there was a sausage with cheese inside it from German sausage literature. After much trial and error, he finally succeeded in making a debut to consumers in 1968 under the name of “Oragayuki”. From 1969, it was actively introduced into school lunches. Later, “Chikama,” which had been well received at school lunches, was also sold in stick form to the general market, and became a popular snack with alcoholic beverages.

“Cheekama” requires a knack for opening, so I’ll teach you.　Take the red label. Pull the metal head of the body vertically so that the cut is spread out. After that, spread the cut horizontally and pull the vertical stripe on the wrapping to remove all the vinyl.

It was a good day, too.

Click here for other Touhoku sake→Here

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How to determine amino acids and acidity. Yamawa sake

Asia/Tokyo6

I drink alone sometimes. The drinking at home has come to an end. I invite my friends over, cook a meal, and just drink. It’s time to miss the bustling downtown area. However, it is not bad to drink alone at your own pace.

Recently, I’ve been getting more and more cooking tools, and my search for “Costco” has been improving.

Not quite there yet. Since the store closes at 8 p.m., it has become a routine on my days off to wander to a liquor store rather than a bar. I’m sure there are many different kinds. Anyway, I want to try some.

Yamawa Junmai Ginjyo
How to determine amino acidity and acidity
Taste Evaluation
How Spicy cod tastes good in Japan

Yamawa Junmai Ginjyo

Unusually, the sake degree and amino acid degree are displayed. These are numerical values that indicate the degree of sweetness, spiciness, complexity, or lightness of sake, and while they do not have absolute meaning, they can be used as a reference.

How to determine amino acidity and acidity

Amino acidity indicates the amount of amino acids contained in sake. Amino acids produce umami and richness.
Sake with a high amino acid content is considered sweet, while sake with a low amino acid content is considered dry.

Sake with a high amino acid content is considered sweet, while sake with a low amino acid content is considered dry.

Acidity is a measure of the amount of acidity in sake and has a great deal to do with flavor, sweetness, and spiciness.
The role of acidity in sake is to create a sharpness in the sake. A high acidity level makes sake feel dry, while a low acidity level makes sake feel sweet.

From this value, we can see that
So, here it is!　Last time I drank Yamawa Hoshi. That was a collaboration between Yamawa and Hakurakusei. I never thought I would meet Yamawa. I have never seen this Yamawa so often and it was a chance encounter.

I bought it immediately.

One for moon viewing, one for cherry blossom viewing, black base, cherry blossoms at night, nice label.

It is an old cap. Opened the bottle. This time, cherry blossoms together.

Fukuoka spicy cod roe given to me by a friend. It’s a great combination.

The aroma is a slight sweet melon scent.

Gulp!

Japanese Ranking 365th
Miyagi Prefecture Ranking 13th

Comment : A
Less flavorful and more refreshing than regular Yamawa

comment : B
I was attracted by the beautiful cherry blossom label, so I opened a bottle of this one.This is Yamawa’s spring sake. It is a junmai ginjo brewed with 100% “Kuranohana,” a rice suitable for brewing sake produced in Miyagi Prefecture. This is the first time I have had a KURA NO HANA sake.
The aroma is soft and sweet. The taste is softly sweet with a refreshing aftertaste.It would be delicious chilled outside in the spring when it gets a little warmer. It would be nice to drink it with cherry blossoms at night like the label says. It’s a delicious ministry!

Taste Evaluation

Ginjo-style, similar to Kid, etc. I’ve had a ginjo somewhere before. It’s a smoky sake. Overall sweet but elegant with less sake smell. Slightly more lactic acidity than other ginjos. If you drink more of it in the mouth, it has a familiar lactic acid taste, similar to the taste of yogurt from a fast brewing style. It seems to go well with strong flavored dishes, Japanese mustard, spicy wasabi, etc. The taste of sake stands out more when eaten with grilled pork, and it is easy to drink like a sour when mixed with carbonated water. The lactic acidity is a little stronger than in other ginjo-styles.

How Spicy cod tastes good in Japan

Spicy cod roe is defined as “spicy cod roe (including roe) seasoned with a seasoning solution made from chili peppers or other ingredients.
It is said to have spread in the Korean Peninsula around the 17th century, and is similar to ” Korean kimchi,” “gochujang,” etc., which are covered with red chili peppers and garlic. Spicy cod roe has long been one of the traditional foods of the Korean peninsula using chili peppers.

After World War II, Mr. Toshio Kawahara (founder of Fukuya Co., Ltd.), who grew up in Korea, repatriated to Hakata and became a Hakata specialty as “Hakata’s spicy cod roe. It is said that it was around 1949 that the company began to commercialize its original processing method of seasoning the product with chili peppers and other seasonings, and began selling it in Nakasu, Hakata, in the hope of conveying the delicious taste of spicy cod roe to the Japanese people.

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It is a great food wine. Excellent sharpness.

Asia/Tokyo6

Last time I drank ”Yamawaboshi”. I was curious about each one on its own and decided to drink them as soon as I found them.　I found ”Hakurakusei” immediately. I have a rather high rate of encountering ”Hakurakusei”.

Hakurakusei
Taste Evaluation
Aim of the creator
grilled pork

I can see that they are aiming for the world. For some reason, the title is in French. It is not in English.

Remembering the last Yamawaboshi.

Did you notice it? There are Braille characters and a special distributor sales sign. The attention to detail is amazing.

It is a new sake. This is the time of year for new sake.

It has an international flavor. This sake is aimed at overseas.

Sake with a strong statement is decorated with strips of paper like this.

Old cap. Pine tree. Symbol of Japan.

Opening the bottle

Melon aroma characteristic of ginjo. The ginjo aroma is a little weak.

Sipping!

Japanese Ranking 31st
Miyagi Prefecture Ranking 1st

Comment :A
This is delicious.Melon aroma, fruity. No alcohol taste. Lovely.

Comment :B
It starts out very sweet, but then the spiciness kicks in.
The sweetness is more like sugar than fruit, and the aftertaste is light, making it the ultimate food wine!

Taste Evaluation

Easy to drink. It may be similar to Kaze no Mori as a strain with less sweetness.　It is good before a meal or a meal with insects. It is well-balanced, so it may go well with meat and sashimi, but it is not for main dishes. Rather than drinking it in large quantities for a long time, it might be better to use it to stimulate the appetite. As a ginjo, it has a restrained taste. I’ve been drinking a lot of sake lately, so it’s not bad, but it may lack a little impact. So I checked it out.

Niizawa Sake Brewery -> Official website→Here

Aim of the creator

While the sake industry is competing to produce the best aroma in order to win gold medals in sake competitions, sake with a prominent ginjo aroma is leading the industry, and “sake that draws out the power of the ingredients themselves and makes the food taste even better” and “sake with a low sugar content, which does not make an impact but makes you find yourself drinking two or three cups of it”. I expressed my desire to create the “ultimate sake,” a sake that plays a supporting role, to a professor at the Miyagi Prefectural Industrial Technology Center, and asked for his guidance. He and his brewery staff put all their efforts into the “ultimate sake brewing,” forgetting about sleep and food, and in 2002, the brand name “Hakurakusei” (trademark registration No. 5312399), “the ultimate food sake,” was born.
Niizawa Sake Brewery Official website

I see, there was an aim in the overall suppression of the aroma. It’s the ultimate food sake. It is certainly a sake that you will find yourself drinking two or three cups of without any impact. If that is the case, the objective has been achieved.

grilled pork

I made grilled pork. The meat and the pork went well together. I dressed it with Japanese mustard and it was not bad.　It may taste better with each of them than with the collaboration of Yamawasei. Hakurakusei is relatively common, so please try it.

It was a good day today, too.

The party was continue.

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The most famous sake, Kubota. How about its sparkling

Asia/Tokyo6

Today, too, I’m drinking alone in the dust. It is not often sold. Sparkling. On this day, I looked around at several liquor stores. However, they had some, but nothing I wanted, and I was about to run out of time, so this time I bought a major sparkling sake, Kubota Sparkling.

Asahi Brewing Official Saite→Here

Kubota Sparkling
Taste Evaluation
Cheese pizza

The price of the sparkling ones is a bit expensive: 500 ml is over 1,000 yen, which is roughly double the price of a long can of beer. I’ve been thinking of focusing on sparkling lately.

Sparkling, also known as bubble or happoshu. Since it doesn’t have a specific name, it doesn’t have a specific genre, such as junmai-shu or ginjo-shu.

The characteristic of sparkling sake is that it is easy to drink because it is carbonated. People over 20 years old must have had champagne and sparkling wine at some point, so they are used to drinking them, and their brains remember how delicious they are.

Oh, unlike Kido, this is a traditional cap for sake. Open the bottle without worry.

https://vimeo.com/688213981

Kubota Sparkling

I love the sound of this.

The smell is gone with the carbonation, but there is a slight sweetness of rice in the air, and here you can tell that it is still sake.

Gulp!

National Brand Ranking 32nd
Niigata Prefecture Brand Ranking: 3rd

Comment: A
Really like a white wine, light! Perfect for this time of year!

Sparkling Taste Evaluation

Easy to drink. No cloying taste. The overall taste is restrained. Lactic acidity → a little sweetness → a little alcohol → spiciness (sharpness). Sourness, sweetness, freshness. The message is that “light and dry” will not be compromised. It might be better to think of it as a cocktail rather than sake. As the official website says, it is certainly not wrong to say that it has a muscat flavor. It is easy to match with western food. It seems to be suitable as a mouthwash to refresh the mouth, even with sashimi. However, it is sweet enough to be enjoyed as an aperitif or an appetite enhancer in small quantities. I don’t know why, but I feel that sparkling wine gets drunk faster than sparkling wine, so 500ml may be the right amount. 4 people can drink a glass each, so it is good for an opening ceremony.

cheese pizza

I have been cooking at home more and more lately. I made a corned beef and cheese pizza, although the oven temperature was not quite right and it was burnt. It doesn’t look good, but it went well with the sparkling wine. It refreshes the thick tomato sauce and cheese.

The party was continue.

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This drink has a story to tell. Mrs。Rumiko

Asia/Tokyo6

Today, I received a gift. A friend of mine, who knows I’m crazy about sake, went out of her way to prepare it for me.

Rumiko’s sake
Until it was named Story Rumiko’s Sake.
Rumiko’s specs
Taste Evaluation
What is Beef Tongue?

Rumiko’s sake

Until it was named Story Rumiko’s Sake.

Rumiko’s sake
It is a nostalgic one-cup. I looked it up to write this article. So this illustration had a meaning. The original story is “Natsuko’s Sake ”. Rumiko Moriki, the successor of Moriki Sake Brewery, was greatly influenced by it. Here is the storyline of the comic book. Natsuko Saeki, the daughter of a sake brewer, was working as a copywriter in Tokyo. One day, her brother, whose goal was to revive the rare sake rice “Ryu Nishiki” and make the best sake in Japan, dies suddenly. Natsuko follows his dying wish, quits her job, and joins the brewery, overcoming difficulties in her quest to create the ultimate sake. Total of 12 volumes. It is a very good cartoon to understand sake from everyday life. When I read the first volume, I was so moved by it that I decided to finish the whole volume if I had the chance.

Rumiko-san of Moriki Sake Brewery also created sake based on a similar experience to the main character, Natsuko-san.

Rumi cups?　Is this a new bra?　Junmai sake.

Rumiko’s specs

Alcohol 15%, Rice polishing ratio 60

2, 3

3 touches to open

Wisdom. Just be careful not to cut your hands.

I remember seeing an uncle drinking on the train like this when I was a kid.

At last I am in this world…

Opening the cap. Aroma: Sweet aroma of Junmai sake.

Japanese Ranking 279th
Mie Prefecture Ranking 6th

Comment :A
Delicious, rich, mellow, and smooth. Great with rich dishes.

Comment :B
The sake was easy to drink, just what I requested, and it was refreshingly sweet and easy to drink. Rumiko’s personality is very nice, and it was an encounter that made me want to visit the brewery.

Taste Evaluation

This, this (in the style of Mr. Matsushige, The Solitary Gourmet) is the basic taste of sake from the old days. Junmai-shu of the Showa era. Sourness changes to sweetness. Dry and drink up. It has been passed down from generation to generation. Stable taste.　It is not a changeable pitch, but a straight pitch itself. It is sure to be delicious even when heated.

What is Beef Tongue?

It’s best served with a little bit of salt, though.　Convenience store snacks. Smoked tongue.

What is Beef Tongue?

Japanese people often eat beef tongue at Japanese BBQ restaurants. Beef tongue is the tongue of the cow, from which it can be divided into four types. Since only about one kilogram of beef tongue can be obtained from each cow, they are all considered rare parts.

・Tongue
The tongue base is the part at the base of the cow’s tongue.
Because it is a part of the tongue that is not moved very often, it is very tender and fatty even among beef tongue. For this reason, it is sometimes called “marbled beef tongue,” and is often treated as a special grade of tongue.

・Tongue Tips
The tip of the tongue is the tip of the tongue of the cow. Since it is the most movable part of the tongue, it is very tough and has a strong odor. Therefore, it is often used in stewed dishes such as tongue stew rather than for BBQ. In many Japanese BBQ restaurants, it is used for staff meals.

・Tongue middle
The part between the tongue base and the tongue tip is called tan chu. It is characterized by being moderately tender and fatty, and is often handled at Japanese BBQ restaurants as “medium tongue” or “high tongue.

・Lower part of tongue
The underside of the tongue is collectively referred to as the underside of the tongue. This is also rarely served as Japanese BBQ , as it is a very stringy part. It is mainly used in stewed dishes because it becomes tender and melts in the mouth after being stewed. It’s a very convenient world we live in.

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