I'm currently hooked on Henrioux in Ginza 6, where I had 4 glasses for a total of 4,800 yen. For the second round, I tried their standing bar with a glass of Champagne to beat the heat. They have a great selection of Japanese sake as well. Of course, it's a standing bar. I'm really enjoying exploring the basement floor of department stores.

Upon revisiting, a quick update. As expected on a weekend, the place is quite crowded. There seem to be many customers from Asia, as I hear Chinese spoken here and there. I ordered ◆Tonodoburoku◆ and KANOSUKE Art Bottle. Ever since my visit to Kagoshima, I have been enjoying KANOSUKE. This is my first time trying the Art Bottle. It has a dark color and a slightly bitter taste. Hmm, this reminds me of something... Ah, yes, Kavalan. It's similar to the richness and bitterness of Kavalan. I see, Kagoshima and Taiwan. They are geographically close, both being tropical distilleries where aging progresses faster than in the north. So it's not surprising that the tastes are becoming similar. When I added a little water, it dispersed in a similar way to when I added water to Kavalan. It's a very interesting similarity. Enjoying it while learning something new.

When I went down to the basement of Ginza 6 after a long time, I noticed that the layout of the shops had changed quite a bit. The whisky shop J.W.C LIBRARY had expanded its space significantly, with a wide selection of Japanese whisky bottles at jaw-dropping prices aimed at inbound customers. As I marveled at the bottles lined up on the wall like a library, I quickly retreated to Imadeya. It seemed like this place hadn't changed much, catering to a similar clientele with an increased selection of Japanese spirits. I found a seat at the counter and ordered the "Ina to Ringo" and "Nine Leaves Ina to Agave." I enjoy hop-infused doburoku, so I decided to try the Ina to Ringo, which indeed had a hint of apple, but with a milder taste compared to the hop-infused doburoku. It made me curious to explore more about the different flavors of spirits made from rice and agave. Next, I tried a domestic rum. It's interesting to see that rum is now being produced in several places in Japan, and even white rum can be enjoyed on its own. The unique grassy aroma of Agouram from Jushichi was intriguing, although I forgot to take a photo of it. The grassy aroma reminded me of the black sugar and molasses produced by "Unmaka Sugar," a farm that grows the sugarcane used in this rum, which I tasted during my trip to Kagoshima. This connection made me appreciate the uniqueness of Agricole rum. After enjoying my drinks, I browsed the shop and purchased a bottle of SG shochu made from potatoes. It's really fascinating to discover domestic spirits here.

The store has a wide variety of sake, including rare ones that made me want to buy more. There are a few other famous liquor stores in the area that also carry rare sake, so it's necessary to check and visit them regularly because each store has different selections. They also offer standing bar service, so I would like to use it when I have time. The store is not very spacious, so it can be a bit difficult to pass by other customers.

The tasting set that used to have 3 types for 1,500 yen is now only 2 types for 1,500 yen. What a 1.5 times price increase (lol) Even the sake breweries haven't raised prices this much! It's a bit disappointing that they seem to be coming to make a huge profit as a restaurant rather than a liquor store, but it's fun to try out interesting drinks during spare time. I hope they can go back to their original intention of being a place that sells sake.

I went to a sake event in Yurakucho. It was my first time visiting the Tatsumi Seishuzo Ginza store to enjoy standing sake and purchase some sake. Afterwards, I went to Imadeya in Ginza Six. My main purpose was to buy sake, but since they also offered standing sake, I made a reservation. Due to COVID-19 prevention measures, it took some time for space to become available as it was not crowded. Until then, I looked at the sake in the refrigerator. When I was guided to the standing sake area, I ordered my items and they kept them for me (they took them out of the refrigerator for me and kept them), and I paid for everything, including the standing sake fee.

Imadeya is a well-known sushi and Japanese cuisine restaurant in Tokyo, known for offering a selection of high-quality sake. The Ginza Six location even offers sake tasting, allowing customers to try rare and high-quality sake by the glass before purchasing a bottle. The variety of sake available is impressive, including top-notch brands that can usually only be found in high-end establishments. This allows customers to gauge the fairness of the restaurant's pricing based on the quality of the sake offered. While premium wines are expected to have a higher price tag, it's questionable when a restaurant sets high prices for commonly available sake.

I visited here after a long time since the business hours changed and it was difficult to go due to the COVID-19 situation. Ginza Six itself had a decent number of customers and the standing bar at Imadeya was quite busy. However, the turnover was fast, so if you walk around the store, you may find a seat. I enjoyed some Japanese sake that caught my interest, as well as checking out some gin and shochu. The Akabu Snow Temei 3 was quite good. I wonder when I can come again next time.

That sacred place, "Tsukushinoko". I have tried many famous sake, but the most memorable ones are definitely the Juyondai Honmaru and Shinshu Kame Rei. Other notable ones include Kayokouyoku and Koeikiku. However, the one that I immediately wanted to buy was this Hanatomoe "Mizumoto X Mizumoto". It tastes like blue cheese or something. It's from a small sake brewery in Yoshino-gun, Nara Prefecture. It has a long history of fermentation food culture and a unique yeast-free production method. They don't suppress acidity, but rather allow it to develop freely. They have three production methods: Yamahai, Mizumoto, and Sokujou. These methods bring out the expression of acidity and a pleasant harmony of acidity and umami. This "Hanatomoe Mizumoto X Mizumoto Unfiltered Nama Genshu" is made using the Mizumoto X Mizumoto method, a brewing method from the Muromachi period. It has a rich umami flavor and a fusion of acidity. The aroma is reminiscent of mead, with a rich sweetness like honey. However, it also has a strong acidity from the Mizumoto. ○Sake: Hanatomoe Mizumoto X Mizumoto - 1900 yen ●Goyakiya: Yama Uni Tofu - 680 yen. It is an adaptation of the preserved food "tofu miso pickles" passed down in Goyaki Village, Kuma-gun, Kumamoto Prefecture. They use the clear underground water of the Kawabe River in Kumamoto and Kyushu-grown soybeans called "Fukuyutaka". They marinate the firm tofu in moromi miso for 6 months and ferment it. This time, it has a refreshing umami flavor of yuzu peel.

I made my standing bar debut (^^♪ On this day, instead of sake or wine, I tried two different plum wine on the rocks. Standing and drinking quickly is quite nice!! Whether leisurely enjoying wine at the enoteca next door, or having a quick drink at a standing bar, there are various options in the basement of Ginza SIX depending on your mood.

I mainly purchase sake from two stores: Mochizuki Shoten in Atsugi and Uchiyama Saketen in Ninomiya. The former offers a wide selection of premium sake such as Isomiman, Kyuheiji, Shinshu Kame Rei, and Koeki Kiku, which are highly sought after by sake enthusiasts. The latter specializes in Nabeshima sake, which is not available at Mochizuki. The common factor between these two stores is that they are both authorized retailers. On the other hand, Imadeya offers a wide range of sake, shochu, wine, and more from all over Japan, going beyond the scope of authorized retailers. The president, Shuichi Ogura, travels around the country in search of fine sake and conveys the passion of the skilled brewers. Not limited to just sake, Imadeya also offers a variety of snacks such as Savacan, olives, pistachio nuts, dried pork, and dried salmon roe. This time, I purchased snacks for home drinking, including the following selected delicacies from Imadeya: - Pork Yakiniku Soft - Yama-noi Co., Ltd. (Kagoshima) - 399 yen - Mamma Gobo (Uma Shio Flavor) - Genyosha Co., Ltd. (Yamaguchi) - 378 yen - Blowfish Karaage Snack - Genyosha Co., Ltd. (Yamaguchi) - 648 yen - Dried White Shrimp - Maruya Suisan Co., Ltd. (Ishikawa)

I went to Ginza for the first time in a while because they were offering a 20% PayPay refund in Chuo Ward. Most of my shopping in Ginza was for alcohol and snacks. I didn't buy any alcohol at ImaDeYa, but I had a drink at a standing bar. I chose the "Choose 3 types to compare" option. The best one was KameMan Junmai Daiginjo Muroka Nama. Despite being a Junmai Daiginjo, it had a strong umami flavor and was resistant to temperature changes. The presentation in a wine glass was very Ginza-like. I paid neatly with PayPay and received a 300 yen point refund. Thank you for the meal.

The manager and the staff at this liquor store are both wonderful. They even offer sake tasting at the counter. This time, they had a collaboration product between the popular rock band, Foo Fighters led by Dave Grohl, and Yamagata's Dewa no Kawa. It was great to be able to try both of them. Both were delicious, made with luxurious Junmai Daiginjo. Thank you for the treat!

This is Imadeya Group's Ginza store. While the main focus is on selling sake, there are two spaces where you can drink sake at the bar counter. I visited on a Sunday and sake was selling like hotcakes, with a line forming at the bar counter. Perhaps due to the influence of the coronavirus, more people seem to be buying sake in bottles for home drinking. I enjoyed some sake at the counter. Since it was March, they had a good selection of spring sake. I particularly liked the fresh unpasteurized sake. They even had a cloudy daiginjo sake. I also tried a tasting flight of three different sakes - Tatsuriki, Mutsu Hassen, and Hatsumasamune, along with a daiginjo sake from Tatsuriki. It was a truly impressive lineup of delicious and rare sakes. I highly recommend this place for sake enthusiasts. It might even be one of the top sake shops in town. I definitely want to visit again.

The news of a significant turnover of tenants at Imadeya Ginza Six after a long time made me visit here after about six months. I enjoyed a glass of Masuyama-ryu sake at Tatetan, regardless of Cat Day. The sake was cleanly made, with no off-putting flavors, and the label was designed to entice customers to make impulse buys. Masuyama-ryu is best enjoyed cold, but the balance may be thrown off as it warms up over time, with a slight roughness or bitterness becoming noticeable. The Tatenosuke sake, on the other hand, was of exceptional quality. It can be enjoyed chilled or slowly sipped as it warms up, making it an ideal sake to pair with food. Despite it being a holiday afternoon, the restaurant was surprisingly crowded, which was a good sign. Unlike other places where you might drink sake, here the glasses and sake are well managed, resulting in a wide variety of high-quality sake options. While it's not advisable to aim for cheap quantity over quality, as you may end up with poorly managed glasses or sake, this place is highly trustworthy in that regard...

Imadeya in Ginza Six is extremely popular and always crowded. They offer a wide selection of premium sake, shochu, and wine. The owner of Imadeya travels around the country to discover rare and unique drinks, making it a place full of charm. The clientele at Imadeya in Nihonbashi differs from the one in Kinshicho, catering more to business needs and gift items. The selection at Imadeya in Ginza is impressive, ranging from rare high-end drinks to more affordable options. In comparison, the selection at Takashimaya in Nihonbashi is more focused on luxury drinks. This time, I avoided heavy bottles and purchased three items to enjoy with a Sauvignon Blanc wine on Sunday. Even though they are not sake, these snacks pair well with wine. Japan offers a variety of ingredients, making it a great place to find delicious accompaniments for drinks. I bought the following items: Tsureya Smoked Oysters - 1027 yen, Kaga Hashidate Minato Specialty Dried Shrimp - 680 yen, Genyosha Domestic Natural Snack Fugu - 600 yen.

I had 30 minutes until my meal time in Ginza. It was too cold to wander around, so I decided to check out GINZA6. I headed to the underground floor, wondering if I could still find a standing bar due to the pandemic situation. Luckily, I found a place called "Imadeya" where I could enjoy standing bar style drinking with acrylic boards set up. It was great to be able to drink from a wine glass at a liquor store. The place was clean, the restroom was nearby, and they even had some tasty snacks. I felt like it was a power-up experience. On that day, I had a glass of domestic sparkling wine, which was around 600 to 700 yen. It was surprisingly refreshing and a good choice for an aperitif. I will definitely use this place again in the future.

There is a traditional method of making Japanese sake called "Bodaimoto" or "Mizumoto," where rice is soaked in water and left to ferment in the residual summer heat. This fermentation process, aided by lactic acid bacteria, prevents the growth of other bacteria, allowing for the safe production of sake. Although few breweries use this method today, I had the opportunity to taste and compare different Bodaimoto and Mizumoto sakes. The Bodaimoto from Takano Shuzo has a refined sweetness, perfect for enjoying on the rocks or with soda. The 2020 vintage has a balanced sweetness and acidity, ideal for warming. The aged Bodaimoto from 6 years has a captivating aroma reminiscent of honey or maple syrup, making it perfect for savoring at a slightly warmer temperature. The limited edition Bodaimoto from Aramasa Brewery is beautifully crafted and exudes quality. The Mizumoto from Hanatomoe is known for its unique clarity and bold flavors, with a distinctive lactic acid aroma and rich rice umami. The Mizumoto from Omazake has a surprising acidity that leaves a refreshing finish. Overall, it was a delightful experience exploring these different sakes and appreciating their unique characteristics.

It's been a while since I received the Hoo-no-mita Betsuchojo Saiko Daiginjo Tengu Mai Junmai Daiginjo and Tohno Doburoku Mizuhiki 2-year aged Hoo-no-mita. The quality of the fragrance of Hoo-no-mita is excellent, with a hint of caproic acid. It's not as sweet as I thought it would be, but it has a nice sweetness and a good sharpness. My perception of Hoo-no-mita has changed. It's expensive, so I can't drink it at home, and it's not worth paying 1000 yen for a glass outside. The Tengu Mai Junmai Daiginjo is also amazing. It's dry, rich, and has a deep aroma from aging, with a smooth mouthfeel and plenty of umami. Even though sake is naturally sweet due to starch in rice being converted to sugar, this one is not sweet, yet still delicious. As for the Tohno Doburoku Mizuhiki 2-year aged, it's interesting to see doburoku being aged. Even after 2 years, it still contains gas, with a tangy acidity and a thick texture, providing a refreshing finish. It's quite expensive, priced over 6000 yen for a 720ml bottle, making it a rare and special treat.

Niigata attack Hakkaisan Snow storage for 3 years Abe The store manager here blended this Komosu Akijou Autumn is not so great Generally sweet. There is a strange bitterness. The aroma is lacking. But well, it can't be helped at this time of year. It's not really the store's fault, so it's all just part of learning, right? I feel my excitement drop, but oh well.