鮨 一会 麴町

Using water sourced from the mountains of the Southern Alps Akashi system as brewing water. To create a more refined junmai sake, the brewing period is extended, allowing for a slow extraction of alcohol. It features a gentle ginjo aroma, a light yet firm mouthfeel, and a crisp, dry taste.

While valuing the umami of the rice, it also has a pleasant aroma and a youthful taste. The refreshing scent that lingers after drinking and the aftertaste that remains in the mouth is captivating. It has a clean finish, leaving a refreshing sensation in the mouth, resulting in a more refined and high-quality sake.

Harushika's representative brand and the most popular sake. The taste is gentle and smooth, with a perfect harmony of moderate umami and richness, and an excellent crisp finish. It can be enjoyed smoothly while feeling the umami, making it not tiresome to drink.

Separated from the ginjo moromi of Urakasumi around the 40th year of the Showa era, it uses the 'Kyokai No. 12 Yeast' which was later registered with the Japan Brewing Association. This junmai ginjo sake is characterized by its refreshing aroma, pleasant acidity, and a clean finish.

Origin: France, Côte des Bar Region. Varieties: Pinot Noir, Chardonnay. Due to the naturally high sugar content of the grapes, the dosage is very small at 6-8g. With 3 years of bottle aging and the golden ratio maintained since the establishment, it offers a rich and fruity flavor while preserving elegance and a sense of strength.

Origin: Japan, Katsunuma Variety: Koshu. The refreshing aroma of Koshu grapes spreads in the mouth with a soft aging scent and lively acidity, allowing for a pleasant aftertaste. The modern stainless steel tank fermentation followed by aging in old barrels brings out a calm aging effect.

Origin: France, Loire, Tureine Variety: Sauvignon Blanc. This is a high-quality domain that consistently produces highly rated Crémant. The vineyards are located on the slopes of the right bank of the Cher River. It is made from grapes of over 50-year-old vines. Due to the use of fully ripe grapes, it has a strong color. It has aromas of citrus and white flowers, with a rich and full-bodied flavor, reminiscent of minerals, making it a flavorful white wine.

Origin: Italy, Sicily Variety: Gibibbo A vibrant orange wine fermented with natural yeast. Just bringing the glass close releases aromas of citrus and roses, and the sweetness of the fruit spreads pleasantly with a hint of bitterness.

Origin: France, Côte Chalonnaise Variety: Pinot Noir. A red wine with firm tannins and a hint of spiciness. It pairs excellently with iron-rich red fish. It also goes well with 'Anago' (conger eel) and sansho pepper! Please try this red wine that changes your worldview paired with Edomae sushi.