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了解日本料理清酒！东京提供美味清酒的餐厅和酒吧

更新日期：2024/06/05

作者: SAVOR JAPAN

清酒（日本酒）最近在国际上获得了相当大的欢迎。如果你有机会访问日本，这是一个品尝比海外更多种类清酒的好机会。继续阅读以了解更多关于清酒的信息以及在东京可以享受清酒的强烈推荐地点。

What's Sake?

Sake is made by adding koji (fermentation starter) and water to steamed white rice, which is then fermented and aged to perfection. It's a method that is unique to Japan, and there are different types of sake in different parts of the country. Although it sits in the same category as beer, wine, and other alcoholic beverages, the alcoholic content tends to be around 15% - 16% ABV. Recently, in a bid to appeal to the international audience, low alcohol sake with 5% - 10% ABV has become more common as well.
A defining characteristic of sake is its complex categorization based on the ingredients used, rice polishing/milling ratio, and brewing method. In Japan, each sake brewery guards its own secret recipe that has been handed down through several generations. The chief brewers are called the "Toji", and the other skilled brewers are called the "Kurabito." The road to becoming a Toji is difficult, and one has to hold the Grade 1 CSP (Certified Sake Professional) certification to even be considered. Sake made by the most skillful technicians are said to characterize Japan itself, filled with a painstakingly crafted, delicate flavor.

Types of Sake

Sake is classified according to its ingredients and method of production. To facilitate classification, sake labeling has to indicate: ingredients, rice milling/polishing ratio, koji usage, and flavoring/fragrances used. Of course, this classification is not an indication of the superiority or inferiority of the liquor itself. Here are a couple different kinds of sake.

Ginjo Sake

Ginjo sake is made from koji, water, distilled alcohol, and rice with a 60% or less polishing ratio. It's manufactured using an extremely advanced low-temperature brewing method that makes its flavor and scent the very best that sake can offer. However, it also means that mass production can be difficult, and the cost of production tends to be quite high as well. As you'd expect, ginjo sake is often displayed at sake exhibitions. By fermenting over a long period of time at low temperatures, the characteristic ginjo fragrance is reminiscent of apple, banana, and melon. Some highly popular, classic choices are [Koshi no Kanbai] from Niigata Prefecture and [Bakuren] from Yamagata Prefecture. Both have a crisp and refreshing flavor.

Daiginjo Sake

Daiginjo sake is made from koji, water, and rice with a 50% or less polishing ratio. Additionally, the low-temperature fermentation process is much more thorough than that of ginjo sake. Lastly, a small amount of distilled alcohol is added to bring out its fragrance. Its fruity fragrance and refreshing flavor make it a popular choice for sake beginners and experts alike. The [Kokuryu Shizuku] from Fukui Prefecture comes highly recommended. You'll be able to enjoy the fruity of aroma and sweet aftertaste of lychee, strawberry, and apple that is characteristic of daiginjo sake.

Junmai Sake

Junmai sake is made from white rice, koji, and water. In order to qualify as junmai, over one third of the ingredients has to be white rice or the equivalent of brown rice, and the weight of the koji has to exceed 15% of the weight of the white rice. Recently, due to progress in rice polishing technology, there has been a characteristic increase in junmai sake with high rice polishing-ratios. The [Kubota Manju] from Niigata Prefecture is a well-known sake brand that comes highly recommended. The smooth texture and discreet, rice-like flavor makes it an extremely popular choice.

Honjozo Sake

Honjozo sake is generally recognized as the most basic sake. It is made from koji, water, distilled alcohol, and rice with a 70% or less polishing ratio. However, you'll also find [Special Honjozo Sake], which is a broad category referring to honjozo sake with special flavors and fragrances, those made with less than a 60% rice polishing ratio, as well as those manufactured using unique brewing methods. The highly recommended [Kenbishi] from Hyogo Prefecture has a crisp flavor and powerful kick. The refreshing [Hakkaisan] from Niigata Prefecture is a classic and extremely popular choice that been well-beloved in Japan through the ages.

Namazake

Although most sake is heat-treated to stop yeast activity prior to bottling, those that go without heat treatment are called namazake. Due to its characteristic freshness, it is best stored at near freezing temperatures to bring out its flavor. The [No. 6] from Akita Prefecture comes highly recommended. The well-balanced sweetness and acidity is akin to white wine and has been seeing a rapid rise in popularity recently.

The Taste of Sake

Sake is largely divided into sweet and dry categories. Sweet sake is high in sugar content and low in acidity, dry sake is low in sugar content and high in acidity. Body-wise, sake is further divided into light-body and full-body categories. This means that you'll have sake that is sweet and light, dry and light, sweet and full, and dry and full. Sweet sake with a light body has very little aftertaste and comes with a gentle flavor. It's a popular option as it doesn't get in the way of tasting your food. Dry sake with a light body is low in acidity, making it easy to drink. Sweet sake with a full body brings out the original gentle sweetness of the rice, and nicely compliments Japanese cuisine. Dry sake with a full body features the optimal balance between sweetness and acidity, and goes well with strong-flavored dishes and delicacies.

1. MYSH Sake Bar (Shibuya)

这家酒吧每周只开放三天，从星期四到星期六。您可以享受由店主精心挑选的每日轮换的清酒，以搭配当地美食。店主的目标是帮助您找到您最喜欢的清酒。因此，您不仅可以品尝到各种各样的清酒，她还会告诉您关于酿酒厂和农民的信息。酒吧还提供各种丰富的小菜，例如[MYSH经典三种小吃拼盘]，非常适合搭配清酒。您可以选择[宫崎县的熟番茄]、[奶油奶酪和干无花果]、[特色腌萝卜配奶酪]和[Shibare腌火腿]，配上新鲜研磨的芥末。酒吧非常欢迎清酒新手，因此聚集了相当多的人气。

MYSH sake bar

Open: Lunch 11:00 am - 3:00 pm / Dinner 3:00 pm - 11:00 pm (L.O. 10:00 pm)
Closed: None
Average price: [Dinner] 5,000 JPY / [Lunch] 1,000 JPY
Access: 5 minutes walk from the exit No.13 of Shibuya Station
Address: 2F, New Art Bldg., 5-30-3, Jingumae, Shibuya-ku, Tokyo

2. Minami Aoyama Hifumi (Gaiemmae)

这家餐厅常年提供约30种清酒和大量新鲜的海鲜料理及其他美食，每道菜的价格都很合理，仅为500日元。这家现代化且木质调的空间非常适合享受轻松的用餐。餐厅内设有吧台座位和包间座位，无论你是独自一人还是与一群人一起来，都能找到合适的座位。尽管价格低廉，这里供应的极其新鲜的海鲜料理是直接从签约的渔港采购的。[刺身拼盘]是一道很棒的菜肴，你可以品尝到8到10种不同的经典和异国鱼类。这家餐厅是品尝各种新鲜鱼类并搭配各种美味清酒的绝佳场所。

Minami Aoyama Hifumi

Open: Lunch 11:30 - 15:00 (last order 15:00) / 18:00 - 00:00 (last order 23:30) *Opens at 17:00 starting January
Closed: None
Average price: [Dinner] 6,000 JPY / [Lunch] 1,000 JPY
Access: A three-minute walk from Gaienmae Station. Take Exit 1a, turn left at Francfranc, and you will come across the restaurant while walking down the hill.
Address: B1F Cattleya Building, 3-2-3 Minamiaoyama, Minato-ku, Tokyo (Map)
More Details Reservation

3. Washubar Kuri (Ginza)

这家多产的酒吧每年处理大约3000种不同类型的清酒。每当一瓶酒喝完时，就会打开一个不同的品牌，确保每次你回来时都有全新的选择。[6种清酒套餐]非常受欢迎，但如果你只想点一种清酒，你仍然可以选择小、中、大三种尺寸。从芳香和坚实的酸味，到陈年和季节限定版，这里的清酒充满个性，酒吧总是充满了愉快的惊喜。这里有许多精心挑选的优秀小菜，比如强烈推荐的[鸭培根]。[樱花薯片]经过充分熏制，产生最上瘾和温和的香气，据说与一杯清酒搭配得非常好！

Washubar Kuri

Open: [Weekday, Saturday, day before public holiday] 5:00 pm to 0:00 am (L.O. 11:30 pm)
Closed: None
Average price: [Dinner] 4,000 JPY
Access: Five minute walk from Tokyo Metro Ginza Line, Hibiya Line & Marunouchi Line Ginza Station
Address: 2F Toni Bldg., 6-4-15 Ginza , Chuo-ku, Tokyo (Map)
More Details

4. Shusaron (Shinagawa)

一家不寻常的酒吧，专门提供甲州葡萄酒（由甲州葡萄酿制的日本葡萄酒）。这里常年供应100种不同口味和香气的甲州葡萄酒。这个酒吧甚至有超过60年的无价葡萄酒！对于初学者，建议从品尝和比较3年陈和10年陈的葡萄酒开始。这里提供的美食经过精心搭配，以配合甲州葡萄酒的特性。其中，[烟熏味噌炸山药]采用经过两周精心烟熏的味噌和油炸山药，提供浓厚的鲜味（日本的鲜味），与一杯甲州葡萄酒完美搭配。

Shusaron

Open: [Weekday] normally 17:00 to 00:00 (last order 23:30) last order for food 23:00
[Saturday, Sunday, public holiday, day before public holiday] normally 15:00 to 00:00 (last order 23:30) last order for food 23:00
Closed: None
Average price: [Dinner] 4,000 JPY
Access: Three minute walk from JR Keihin Tohoku Line, Tokaido Line, Yamanote Line, Yokosuka Line & Keihin rapid Line Shinagawa Station
Address: Keikyu Shopping Plaza Wing Takanawa WEST 2F, 4-10-18 Takanawa , Minato-ku, Tokyo

5. Sake no Daimasu Kaminarimon Branch (Asakusa)

13. Sake no Daimasu Kaminarimon Branch (Asakusa)

这个地方既是清酒店也是酒吧。这里有来自日本各地的100多种不同类型的地方清酒，清酒爱好者可以从每次90毫升起点饮用和比较。只需额外支付500日元，您就可以方便地饮用您在店里购买的清酒。店主是一位认证的品酒师（清酒专家），他会帮助您找到符合您口味的清酒。您可以根据产地或口味进行选择。这个地方应有尽有，从经典清酒到限量版清酒，甚至还有各种甜清酒。不出所料，您还可以选择各种与清酒搭配的小吃。酒吧有吧台座位，使其成为一个可以随时进入的地方，并且在国际游客中非常受欢迎。

Sake no Daimasu Kaminarimon Branch

Open: [Weekdays] 4:00 pm - 11:30 pm
[Saturday, Sunday, National Holidays] 12:00 pm - 11:30 pm
Closed: Tuesday
Average price: [Dinner] 2,000 JPY / [Lunch] 1,000 JPY
Access: A 30 second walk off the side of the back of Kaminari-mon. Take the side street next to the police box, then take the first right after that and you should see it.
Address: 1-2-8 Asakusa, Taito-ku, Tokyo

6. Meishu Center Ochanomizu branch (Ochanomizu)

14. Meishu Center Ochanomizu branch (Ochanomizu)

在这家清酒专卖店，您可以品尝和比较150种精心挑选的清酒，同时咀嚼他们特别的腌制美食。他们的套餐菜单包括与小吃搭配的三种清酒，如[初学者套餐]、[大吟酿清酒套餐]、[陈年古酒套餐]和[季节清酒套餐]，非常受初学者和清酒老手的欢迎。当然，如果您的预算有限，您可以单点饮品，以更实惠的价格进行比较。强烈推荐的[熏烤鲭鱼]是在低温下长时间熏制的，非常适合搭配清酒。他们从中午开始营业，所以您有足够的时间尽情享受清酒。

Meishu Center Ochanomizu branch

Open: [Tuesday - Saturday] 12:00 pm - 10:00 pm (Food L.O. 9:00 pm, Drink L.O. 9:45 pm)
[Sunday] 12:00 pm - 7:00 pm (Food L.O. 6:00 pm, Drink L.O. 6:45 pm)
Closed: Monday
Average price: [Dinner] 3,000 JPY / [Lunch] 1,000 JPY
Access: 5 minutes walk from JR [Ochanomizu Station] / 5 minutes walk from [Tokyo Metro Ochanomizu Station] / 10 minutes walk from JR [Akihabara Station]
Address: 1F, Lions Plaza Ochanomizu, 1-2-12 Yushima, Bunkyo-ku, Tokyo

7. Nurukan Sato Ginza Branch (Ginza)

正如酒吧的名字所暗示的（“nurukan”意为“温热的清酒”），他们特别注重清酒的温度。他们始终备有超过150种不同类型的清酒。不仅可以调整您所点清酒的温度，他们还提供一种非常受欢迎的饮品套餐，您可以品尝和比较三种不同精米比例的清酒。此外，您还可以以合理的价格享受来自日本各地的知名清酒，甚至可以按杯点您喜欢的清酒。这里的传统日本料理由经验丰富的厨师精心准备，每餐结束时，您一定要尝试一下[肉寿司]。这道极其奢华的菜肴使用国产牛肉制作寿司，并在手卷上加上鲑鱼卵和海胆。

Nurukan Sato Ginza Branch

Open: [Monday - Thursday, Saturday, National Holidays] 5:00 pm - 11:30 pm (L.O. 10:30 pm)
[Friday, Day Before National Holiday] 5:00 pm - 4:00 am (L.O. 3:00 am)
Closed: Sunday
Average price: 7,000 JPY
Address: 8-2, Ginza, Chuo-ku, Tokyo

Sake can taste entirely different depending on the region and method of production, making it quite a profound drink! Please try to drink and compare all kinds of sake to find the one that matches your tastes.

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