Two people who are experts in hot sake and antiques.
Discussing sake utensils and food that “make sake more delicious”

Left: [ANTIQUE belle/Mr. Maeda] runs an antique shop near Kyoto City Hall
Right: Mr. Yamashiro runs a sake bar in Demachiyanagi, Kyoto [Sake and Tsumami Ren/Mr. Yamashiro]

Maeda and Yamashiro met four or five years ago.Mr. Maeda started going to Sake and Tsumami Ren through an introduction from a mutual acquaintance.Since then, they have hit it off and meet regularly.This time, Mr. Maeda prepared sake vessels and utensils to match the sake and food selected by Mr. Yamashiro.As usual, she enjoyed the drinks and had a lively conversation.

Click here for the person introducing this article

[ANTIQUE belle] Owner Ryuhiro Maeda

Profile

Born in Kyoto in 1971.
He became interested in antiques while attending university and opened an antique shop [ANTIQUE belle] in 2002.
Many people are foodies who eat out every day and use Instagram as a reference.He also runs the restaurants ``Nikomi Suzuya'' and ``New Ormon.''

Click here for the person introducing this article

[Sake and Tsumami Ren] Owner Yamashiro-san

Profile

Born in Aichi Prefecture in 1981.He moved to Kyoto to attend university.Since his student days, he has enjoyed sake and is addicted to warmed sake. [Sake to Tsumami Ren], which opened in Demachiyanagi in 2013, is popular for its hot sake and snacks that go well with sake.

The commonality is that we love hot sake

Maeda
First of all, cheers!

Mr. Yamashiro
Is it okay from noon?

Maeda
This is also part of my job (lol) How did you fall in love with hot sake in the first place?

Mr. Yamashiro
A long time ago, an izakaya opened in this Demachiyanagi area, and I happened to go inside.While there are many restaurants that only mention hot sake on their menus, this restaurant focuses entirely on hot sake.When I ordered it, it was clearly different from the hot sake and sake I had been drinking before, and I became hooked on it from there.

Maeda
I've always liked sake, and when I drink it, I usually drink it warm.I think the dish goes better warm.
I drank a lot of Suiryu at this restaurant.I like it to be mellow and not too refreshing.

Mr. Yamashiro
Mr. Maeda likes strong drinks, right?Even though it's aged, it's still beautiful.I think I like drinks that have a refreshing taste and don't rely on filtration.

Maeda
As expected, he always chooses the alcohol for me, so he knows what I like lol.

Enjoy sake with sake and food

Vinegar horse mackerel 750 yen

Tenon Junmaishu (Shimane Prefecture/Itakura Sake Brewery) One cup 800 yen Half cup 400 yen

Mr. Yamashiro
Since the plate is in the shape of a leaf, I tried to serve it with just the horse mackerel without adding perilla leaves.

Maeda
This plate is an old dyed plate from the early 1600s.It was ordered by a Japanese person from China, and was simply made to suit the Japanese taste.The edges are intentionally made to look like moth-eaten edges, giving you a sense of the wabi-sabi that you would expect from a tea ceremony.
...This horse mackerel is fatty and delicious!

Mr. Yamashiro
Horse mackerel from Nagasaki prefecture seasoned with salt and vinegar.
The sake to pair with this is a refreshing Tenjou with a hint of lactic acid.

Maeda
I think I'll try using something a little different for sake vessels.
This is actually a medical device from the 1960s!Since it came out unopened, I thought it might be possible to use it like this.
The matching sake cup is from the Edo period.It contains lead and is slightly grayish in color.

Mr. Yamashiro
Even though the glass is the same, it has a different atmosphere depending on the age.
Maeda's playful side of medical equipment too!

Drooling chicken 500 yen

Tamazakura Junmai Ginjo Nigori (Shimane Prefecture/Tamazakura Sake Brewery) One cup 900 yen Half cup 450 yen

Maeda
The vessel is Kakiemon white porcelain from the early 1700s, when the Old Imari technique was at its best.
The design is delicate and sharp, like chrysanthemum petals, and will complement your dishes.

Mr. Yamashiro
The drooling chicken sauce is homemade.It is based on black vinegar and is seasoned with Japanese pepper.
This sauce is also used in New Ormont's yakisoba.
Chinese food that uses oil goes well with nigori sake and aged sake, so this time I prepared nigori sake.
...This choko has a kintsugi technique.

Maeda
The sauce is outstanding!It's also popular in my yakisoba.
This sake cup was made in early Imari, probably around the end of the Edo period. I have 5 customers, but I chose the one with the most taste.

Mr. Yamashiro
You can tell the era just by looking at Kintsugi.

Shrimp oil mixed soba 650 yen

Suiryu Kimoto Junmai Ginjo Aged (Nara Prefecture/Kubohonke Sake Brewery) One cup 1300 yen Half cup 650 yen

Maeda
This bowl has the same dyeing as the plate used for the vinegared horse mackerel, but it is from the Ming Dynasty and was not ordered by the Japanese.It's easy to understand when you compare it, but it's made thinner.It tastes like China and is perfect for Mazesoba!

Mr. Yamashiro
Shrimp oil is homemade.Shrimp heads and shells are carefully extracted into oil.
For oily dishes, use Suiryu Kimoto Junmai Ginjo Aged.You can feel the depth of ripeness after the refreshing acidity.

Maeda
Choko is an Imari dish from the mid-Edo period.
Try making the choko and sake bottle into spirals to match the sake label.
Of course, there are swirls drawn all the way to the inside, but also on the back...

Mr. Yamashiro
The spiral is drawn all the way to the top of the hill!It's so stylish.

The taste of alcohol changes depending on the sake cup! ?

(I.e.
I think you drink a lot of different types of sake.
Have you ever felt that the taste of alcohol changes depending on the sake cup?

Yamashiro
Occasionally.However, this is not necessarily a good change.
However, there were some surprising combinations of flavors.

(I.e.
After all, things will change!However, just because you like a sake cup doesn't mean it's good.

Yamashiro
There is a shape, but I wonder if it changes depending on the material.Although they look similar, they taste completely different.
Most choko cups are made of porcelain or ceramic, but it was interesting to see the variety of lacquerware choko cups.
The taste was very good, and the alcohol became much more delicious.

(I.e.
You can encounter all kinds of sake depending on the sake cup, so I have no choice but to keep drinking from now on lol.

Yamashiro
I want to enjoy delicious sake as much as I like it, and in the amount that suits me.

Postscript of the interview...
After the interview, the two continue to talk about hot sake and antiques.The sun is still bright, but it's all about work.
*Prices for alcohol and food are as of the time of interview.

●Sake and snack lotus

As you walk up the steep stairs, you'll find yourself in a slightly nostalgic interior with a somewhat nostalgic feel.
On the shelves, there are many sakes suitable for hot sake, such as ``Taketsuru,'' ``Hiokizakura,'' and ``Bentenmusume.''
The food is mainly sake, prepared by the owner who loves hot sake.
The night breeze blowing in through the large windows is so pleasant that you can't help but stay for a long time.
————————————————————
8F, East Entrance 12-2 Tanaka Shimoyanagicho, Sakyo Ward, Kyoto City
Business hours 17: 00-24: 00
Irregular holidays (posted on Instagram)
For inquiries, please DM on Instagram
https://www.instagram.com/saketotsumami_ren/
————————————————————

●ANTIQUE belle

An antique shop located about a 5-minute walk from Shiyakusho-mae Subway Station.The interior of the store, which has a cafe-like atmosphere, is filled with unique products purchased from trade markets and private homes.It sells a wide range of items including Edo-period Imari ware, antique science tools, glass shades, and furniture, and is frequented by people who love antiques.
————————————————————
334 Maruyamachi, Nakagyo-ku, Kyoto City
075-212-7668
12:00 ~ 18:00
Open all year round
https://antiquebelle.com/
https://www.instagram.com/coccotobelle/
————————————————————