Tokyo sushi day: drunken onion, episode 7

After my filling sushi dinner, it was time for sake! I had called Master a few days ago and made a reservation, and dutifully made my way to Tamanegiya (酒たまねぎや). The Dining Austrian also joined me after his “all-you-can-eat” sushi dinner at one of the top sushiyas in town.

We've got the usual accompaniment of tomatoes and stewed fish head with ginger. The tomatoes are always so good here.

Since I don’t have Hello Kitty to help share my glass, I would be limited in what I could taste tonight. Oh well…

Miinokotobuki Miyabi Selection No. 1 Nakatori Junmai Daiginjo (三井の寿 中取り純米大吟醸), 30BY – seimaibuai (精米歩合) of 40%. Lots of banana in the nose, and showed fermented flavors a little later.

Azumaichi Junmai Daiginjo Tobintori Show Selection (東一 純米大吟醸 斗瓶取り 選抜酒), 27BY – seimaibuai (精米歩合) of 39%. More elegant, a little more pure. Sweet attack followed immediately by a big, strong, and spicy palate while the nose was soft and elegant.

Hatsukame Show Selection (初亀鑑評会), 30BY – apparently this changed to being a junmai daiginjo (純米大吟醸) last year. Master took 34 of the 36 bottles made. More acetone in the nose, with a hint of sharpness. Slightly sweet on the palate.

Isojiman Daiginjo 28 Nobilemente (磯自慢 大吟醸 ノビルメンテ 28), 30BY - seimaibuai (精米歩合) of 28%. More intense nose, more depth on the palate. Nose also showed sweetness and banana, but a little sharper, and seemed more complex.

Isojiman Nakatori Junmai Daiginjo 35 (磯自慢 中取り 純米大吟醸35), 26BY – seimaibuai (精米歩合) of 35%. Tons of fruity notes like banana and musk melon in the nose. Lovely and really sweet and smooth on the palate.

By now everyone has left, and Master finally felt like drinking… so he started pouring me a little bit here and there…. And he offered me some nori (海苔) which he said was harvested in front of his hometown high school in Awajishima (淡路島). This was really, really tasty. When I finally succeeded in convincing him that I’d had enough to drink, he sent me away with two containers of the nori and asked me to give one to The Dining Austrian.

I look forward to our next chat in March… if not sooner.