On this day, I had about an hour of free time before my reservation at Yakitori Sekine, one block away, so I decided to visit this place that I had been checking out on MyRebi for a while. The name of the restaurant, AES, could it stand for Advanced Encryption Standard? The interior of the restaurant is long and narrow, with a straight counter and sofa seats at the back. - TALISKER DARK STORM (1,200 yen including tax) This was the first time I encountered this variation of Talisker. Dark Storm... what a murky sound, like something out of a Stephen King novel. It had just the right amount of smokiness, which I really enjoyed. - SCARLET Cask marriage (1,200 yen including tax) From Kanagawa, Iseya Shuzo. Inspired by Italy's Amarone, this drink is brewed using over 20 botanicals, following a recipe from the 1800s. The name Scarlet refers to Japan's crimson color, extracted from cochineal insects. The drink uses over 20 botanicals including grasses like lemon palm and golden berry sprout, roots like Japanese angelica and sedge, woods like cinnamon, and peels like yuzu and blood orange. It is aged in Japanese whiskey barrels and traditional Japanese warehouses over 100 years old. I had it with soda, and it tasted like homemade cola, which has been trending lately. It was indeed a flavor I enjoyed, reminiscent of Italy's Amarone. - SCARLET The First They kindly offered me a tasting of this lighter drink compared to the cask. - Charge (600 yen including tax) Smoked cashew nuts, a perfect match for whiskey. "We don't have the usual drinks you find elsewhere," said the master. Indeed, a collection of the same drinks as other places would not be interesting or appealing. In that sense, their collection is quite unique. The master's calm demeanor made the atmosphere very pleasant. There are no authentic bars around Komagome Station, making this place a valuable find. I plan to try their cocktails next time. (≧∀≦)

Whiskey and liqueur bar. The owner introduced the shop by explaining that "Aes" means copper, and if not constantly polished, it loses its shine. After a tough battle with a huge portion of simmered pork in Sugamo, I emerged victorious but suffered significant damage from the fullness and greasiness. To heal these wounds, nothing but strong alcohol will do. Desperately searching for a bar, I came to the cruel conclusion that there are no authentic bars in Sugamo. So I headed to Komagome and rushed into a bar there. What to drink at a bar for the first time? While gin and tonic or highball are the usual choices, my stomach is already full of simmered pork. It would be a challenge to add carbonation on top of that. What I urgently need is a strong drink to wash away the greasiness of the simmered pork stuck in my mouth. Looking at the back bar, the selection is quite unique. Most of the whiskies are independent bottlings. There are also official ones, but judging from the label design, they seem to be old. And the selection of liqueurs is also extensive. There are some gins, rums, and calvados, but it doesn't seem to be the main focus... So... I requested something not too peaty and was given a few suggestions. Starting with a Clynelish from a collaboration and an early Ardbeg official bottling, with a cassis liqueur in between. Unlike the typical creme de cassis, it is less sweet, allowing the natural acidity and astringency of cassis to be more noticeable. There are cassis liqueurs like this too. Lastly, a mildly peated Bunnahabhain. It's an official bottling but not available in Japan, and it was quite delicious! In the end, I enjoyed a fun time at the bar, discussing various topics and receiving full recommendations. It is a bar that is authentic but slightly unique in its selection. The compatibility with the occasionally cynical owner may vary from person to person. However, it is a valuable bar in the Sugamo, Komagome, and Tabata area. As a neighborhood bar, it is a bit unique and not run-of-the-mill, which can create a sense of attachment. Perhaps stopping by here on the way home from work and walking back home could be a usage that is not just a one-time thing but a bit unique and endearing.

After enjoying delicious eel at the restaurant "Tsugumi-an," I stopped by here on my way to Komagome Station. "Tsugumi-an" and this place go hand in hand (laughs). Today, I had some delicious Scotch whiskey, which was carefully crafted in the past. I tried the following four drinks: "Seagram's 100 Pipers from the 1970s," "Grand Marnier Liqueur Orange & Cognac from the 1970s," "Old Malt Cask Aged 17 Year Clynelish Distillery," and "Gin and Tonic." The cocktails below were enjoyed by my wife and our friends: "Pineapple Cocktail" with Okinawa peach pineapple, "Liqueur de Cassis de Mouton Rothschild," "Around the World" with gin, peppermint green, and pineapple juice, "Baked Sweets" with cheese, black pepper, thyme, paprika, and mustard, and "Quinta do Noval Late Bottled Vintage 2009 Berry Bros & Rudd," a port wine (not red wine, haha). Thank you for the delicious whiskey and more today, I will visit again.

In September 2016, after enjoying a moving eel meal at the restaurant "Tsugumi-an", my friends and I decided to visit a bar nearby. The bartender remembered us and offered us a 1977 bottling of "Crown Royal", a whiskey my late father used to enjoy. The drink brought back memories of my father and was incredibly delicious. It was a wonderful evening filled with nostalgia and great drinks. In June 2016, after a delicious eel meal at "Tsugumi-an", we decided to find a bar near Komagome station. We stumbled upon a hidden gem of a bar, where we enjoyed Sidecar and Mango Rum cocktails. The bartender was friendly, and we even discovered some rare vintage malt whiskey from the 1970s. It was a delightful surprise to find such a fantastic bar in Komagome.

This is the third branch of Kitasenju BRASS. I started coming here because I was greatly taken care of by Mr. Miyata from BRASS and Mr. Takahashi from the second branch ZINCU. The manager, Mr. Ichikawa, has a fantastic personality. He is polite and gentle, but his subtly poisonous remarks are quite charming. The selection of alcohol is not your standard fare, but rather a bit more unique. Especially when it comes to liqueurs, there are some delicious options that can be enjoyed straight. Every time I visit, I have a fresh experience. With a background of training at famous hotels and Kagurazaka, he is knowledgeable about cocktails and always has a relaxed demeanor when sharing his knowledge about alcohol. Watching him rhythmically shake the Boston shaker, I can't help but think that those with long limbs really do stand out when shaking. I had a pleasant time getting tipsy tonight. Thank you for the wonderful meal.

Today, I visited "Katsunagi no Mise Tsugumi-an" again. I had the 1970s "Crown Royal" (different bottle from last time) and also the 1970s "Grant's Royal". Whiskey made back then is completely different from the current whiskey, it must have been carefully made. It's not just that it became delicious after 40 years. The excitement of wondering "what will they serve next" is what makes visiting here enjoyable. I have raised my rating.

After enjoying a wonderful meal at the eel restaurant "Tsugumi-an," I came here as usual and had a vintage whiskey today. Whiskeys from the 60s and 70s are truly well-crafted, completely different from what we have now. It's no wonder Japanese whiskey is gaining attention worldwide, as it is made with the meticulousness that is characteristic of the Japanese people. Thank you for the delicious meal today, I will visit "Tsugumi-an" again soon.