A standing bar where you can try various types of Japanese sake. This time it's "Kaze no Mori" from the Yuchou Sake Brewery in Nara. You can compare the taste by trying both the Otokoyama and Akitsuho sake, which use different types of rice - Otokoyama with 80% polishing ratio and Akitsuho with 65%. Otokoyama has a rich umami flavor, while Akitsuho has a slight bitterness due to the rice difference. I couldn't detect any carbonation, but that might just be my taste buds. Overall, both were delicious and satisfying.

Unearthed treasure. A rare sake enjoyed in between states of emergency. Stir-fried pork and green peppers. The pork is homemade. This extra effort is fantastic. Nightingales in the garden. Everyone says it's delicious, but personally, it's surprisingly bitter. I must have a lot of bitterness receptors. It seems that certain bitterness receptors are inherited randomly. Hmm, I must have drawn the short straw.

A standing bar that I often visit. The beef tendon tofu stew for 2 coins = 400 yen is delicious! It's made with beef shoulder tendons, which are more refined and delicious than the regular stew. However, what stands out the most is the regular stew. I wonder what the difference is. Maybe having a unique flavor is better.

I go to a standing bar right in front of the Tobitakyu Station. I ordered 1000 yen worth of 5 coins in advance and tried out different kinds of sake. Today, I tried Daikura from Nara for the first time, which paired perfectly with the grilled beef sagari and mushroom. Daikura is a dry sake with a sake meter value of +22, a junmai ginjo unpasteurized raw sake. It's not a brand I would normally buy based on the label design, but being able to try it at "Mokkiri" is great. The beef sagari and mushroom dish with bonito flakes as an accent has a rich flavor and costs 400 yen for 2 coins. When you drink Daikura alone, it's a dry sake with a slight acidity and little umami. But when paired with the beef, the flavor changes a bit. Personally, the dryness of the sake complements the richness of the beef, creating a unique taste. The umami in the beef, like glutathione, enhances the flavor and aftertaste, boosting the overall experience. It's like discovering a hidden taste you didn't know existed. This time, the sake selection was diverse and interesting, and everything was delicious. I'm very satisfied. Thank you for the meal!

A standing bar at a public family restaurant. The chewy skin of the water dumplings is enjoyable. The owner learned the wrapping technique while working at an Italian restaurant. The soup is flavored with yuzu pepper, making it perfect for snacking. There are also a variety of grilled vegetables. The variety of options at a standing bar is a great service. The dishes are delicious and clearly made with care. I love the Japanese sake "Nito". It's refreshing and tasty! I have tried various types of Japanese sake here, so I made a summary. Please see the diagram. This is my image diagram showing the relationship between the taste of Japanese sake and the effort (including skill). It shows that taste does not simply increase with effort. The key point is that the relationship is not linear, but rather an S-curve. By putting in a certain amount of effort, the taste improves exponentially, but then levels off, indicating that it becomes difficult to further improve the taste technically, and it becomes more about personal preference. Putting in too much effort can increase costs and may not necessarily improve the taste. Good taste and personal preference may not always align. Of course, there are exceptions, such as with fresh oysters, which are delicious even without much effort (although some effort is required to eat fresh food). This restaurant offers dishes that are carefully made, and I really enjoy that aspect.

The local sake at Tachikawa Kasei is full-bodied. Ryuryoku: It has an alcoholic taste but feels like you can drink as much as you want! Good! Chochin: The bitterness or astringency after drinking is unique? Interesting. Delicious. Edo Kaisho: Sake from Tokyo. It's a raw sake but refreshing. I like this. Wow, Japanese sake is so diverse. Really enjoyable. Thank you for the meal!

I am a regular at this place. You pay a thousand yen upfront and get 5 coins. There is no seating fee. They have over ten different types of Japanese sake. Japanese sake is truly diverse. It's fun to try different kinds and learn. Tsururei from Niigata is light, flavorful, and refreshing. It goes down smoothly. I really like this one. Yokoyama from Nagasaki Iki Island! This one is delicious! It's fruity with a hint of sweetness but refreshing with a clean finish. I'll remember this one. I forgot to take a picture of the hoya sashimi. It was from Miyagi, probably aged 2-3 years. It came with garnishes to make it easy for beginners to eat. The aroma was amazing. All the sake I tried this time was my favorite type, so it was a great choice. The pairing of sake and food was good, and overall it was a nice balance. Thank you for the meal. I will definitely come back.

A standing bar right in front of Tachikawa-Kaigishita Station. I go there regularly. When I ordered oden, the addition of fried chikuwa was a nice touch. The extra effort is wonderful. The fish broth soup is also good. Huh? No bones in the soup. This is the first time I've had fish broth soup without bones! The selection of sake changes regularly, making it enjoyable. Hmm, it's a good standing bar.

I am doing regular observations. The sake selection is diverse and well preserved. I was a bit nervous about ordering the namerou (fish tartare), but it was delicious. The fish was really good. I found out that it is directly delivered from Chiba. Thumbs up! I definitely need to try the sashimi platter next time. Thank you for the meal!

This is a standing bar in front of Tachikawa-Kasei Station on the Seibu Line. It operates on a coin system where 1 coin is equal to 200 yen. You first buy 5 coins for 1000 yen. Any excess coins cannot be refunded, but if you like Japanese sake, you can easily consume them. If you need more, you can purchase additional coins starting from 1 coin. They offer ten different brands of Japanese sake on the menu, with about four types displayed on a sign. The selection may change. The serving size is 90ml plus a bit extra, served in a casual style. This costs 400 yen, which is a good deal. I tried various kinds and they were all delicious! Great selection. The storage condition is also good. I tried Kaga Tobisho for the first time. It has a unique taste (reminiscent of aged sake). It has a strong initial taste, but ends up refreshing, so surprisingly good. It paired well with flavorful cheese. It's interesting to try out different things. I forgot to take a photo, but the braised beef tendon was also delicious. The snacks are carefully prepared and good. It's a nice place to have a casual drink. I will continue to visit and see how it goes. The interior has only a counter and the entrance is open, which is also good in terms of COVID-19 precautions.