やはり、ココの立地は「ろおじ」にあるねんやろか?! (￣m￣*）日本酒バー・尼崎 : Washu onoroji

Personally, I rarely come to the Amagasaki area, but I had some work to do and finished work at a good time in the evening. When Tiger fans think of Amagasaki, they always think of Amagasaki Central 3rd Street Shopping Arcade. Just before the season starts, the magic number for the Hanshin Tigers to win is 143, so it is often featured in the local news, and after seeing the magic number for that day, "94," I head here. I stopped by right at the opening, so I thought there would be no customers, but there was already a single person there. The restaurant is run by the owner, who looks like Toritani from some angles, and a fresh-faced part-time girl. Looking at the menu, the sake is divided into the following four types, and it is easy to understand even for those who are not familiar with local sake. ・Koushu ・Soushu ・Junshu ・Atsushu There was a tasting set of three types, so I ordered it. Since I was there, I chose a local brewery in Hyogo Prefecture as the main focus.・[b:Sake tasting set of 3 types]: \1,000 ・[b:Hyakumoku Junmai Ginjo] / [a:28038692,Kikumasamune Sake Brewery] (Higashinada-ku, Kobe City) Founded in 1659 (Manji 2), this brewery is located in Mikage-go, one of the Nada Gogo districts. It is no exaggeration to say that this brewery popularized dry sake to the public with its TV commercial that goes, ♪As expected, I am Kikumasamune♪. https://www.youtube.com/watch?v=m3zYrjrmJYw The sake I tried this time was a new brand that was released two years ago for the first time in about 130 years, and it is only sold within the prefecture, so I found out about it for the first time. It is made using 100% Yamadanishiki rice contracted to the Kano-kai in the Special A district of Miki City, Hyogo Prefecture, and is polished to 59%, and it is a little different from the "Kikumasa Dry" with its sourness at the forefront.・[b: Takaraken Junmai Hattan Nishiki] / Takaraken Sake Brewery (Kure City, Hiroshima Prefecture) Founded in 1872 (Meiji 5), the president's second son (nicknamed "Doitetsu"), who was a playful boy when he was young, became the fifth head brewer, and in his 20s won the 2004 National Sake Tasting Championship, instantly garnering attention. Until now, when I was on business trips to Hiroshima, I had tried various types of sake at the following places.・Akiagari with a green label at [a:34014074, Small restaurant bar Komaki] ・Limited extra dry Junmai sake at [a:34013642, Waya] ・Special Junmai freshly pressed unpasteurized sake brewed with spring water at [a:34021263, Tokikui Ichigu] ・Junmai sake brewed with spring water at [a:34000037, Sakamotoya Ichibei] and [a:34021532, Tomi] This time, we drank Hiroshima's Hattannishiki sake rice, polished to 64%, the same as at Waya. Enjoying a brand that I'm used to drinking in Hiroshima in Amagasaki felt a bit unusual once again.・[b:Oku Harima Yamahai Junmai] / [a:28050286, Shimomura Sake Brewery] (Himeji City) Founded in 1884 (Meiji 17), this brewery produces just over 600 koku of sake and is particular about hand-brewing and unfiltered sake. Previously, I had drunk "Oku Harima Chokarakuro Pasteurized Black" at [a:23043882, Junmaishu Specialty YATA Nagoya Sakae Branch]. This time, I had sake made from sake rice "Hyogo Yumenishiki" polished to 55%, with a solid taste like Yamahai sake, and it tastes great warmed up. ・[b:Specialty! Onoroji Potato Salad]: \350 Topped with pink peppercorns. More than potato salad, it feels more like the filling of an egg sandwich. There is a lot of potato salad, so I had another bowl.・[b:Marunowa Junmai] / [a:28043816,Ibaraki Shuzo] (Akashi City): \600 Founded in 1848 (Kaei 1), this brewery is brewed by the 9th generation owner and master brewer alone. When I think of breweries in Akashi, I think of [a:28043815,Eigashima Shuzo], a comprehensive brewery that brews the whiskey "Akashi" that I drank at [a:27062775,Bar Hakushi] in Fukushima, Osaka, and [a:40036459,Rindo] in Hakata, but this was the first time I'd heard of this place. Village Maruyama The sake I drank this time was made using 100% "Gohyakumangoku" sake rice from Village Maruyama in Tanba Sasayama, 80% polished rice, and made with kimoto yeast, so it would taste better warm.・[b: Straw-grilled bonito Tosa-style]: \900 The other day, I went to [a:39002218, Fujimi Cuisine] in Kochi, but they didn't serve seared bonito, so I looked at the menu and saw that they had it, so I ordered it. It's similar to the seared bonito outside of Kochi at [a:27007853, Ueno] in Shinmachi, Osaka, or [a:27045983, Miyazawa Kyobashi]. It's rare to see Sake Bars take the time to grill something over straw. I had a lively discussion about sake with the chef. The total came to just over \3,000. I'd like to stop by again if I come to Amagasaki.