``Soba-mae'' is a place where you can enjoy a drink or two before eating soba noodles.Although soba is originally a Kanto culture, the number of soba restaurants that can be enjoyed in the Kansai region is increasing, and the first that comes to mind is Soba Sake Matsumoto, located on Yanagikoji in Kawaramachi, Kyoto.We asked the owner, Mr. Matsumoto, who is himself a huge sake lover, about the appeal of sake.

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Mr. Hiroyuki Matsumoto

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He discovered the deliciousness of soba through the influence of a classmate from Tokyo.She also brought her own sleeping bag and went on a soba tour around the country.He trained soba making at a well-known restaurant in Kitayama for 6 years, and another 6 years at another restaurant, before becoming independent in 2013.

1. I was very satisfied with the sake, the side dishes, and of course the soba noodles.

This year marks the 10th anniversary, and there are a few customers visiting from other prefectures.You can get tipsy with the ate and Iianbai's warm sake that makes you want to drink, and enjoy the soba noodles to finish it off.They focus on rich, rich sake that has the flavor of rice, and are very attentive, such as changing the way they heat it depending on the progress of the food and drinkers.You can also feel the attention to detail in the use of antiques and items made by artists.

A characteristic of Japanese sake is that it is served warm.In the hands of a sake master, it is said that the appeal of the sake is that even if it is the same brand, you can enjoy different flavors depending on the arrangement of the warmed water.Another advantage of Japanese sake is that there is a culture of drinking it while eating.Mr. Matsumoto himself exclusively enjoys warmed sake at home. "I feel safe and my body feels good."

2. 5 selections of warm sake you want to drink this winter

There are 9 regular breweries, including Akishika from Nose, Osaka.In addition, we carry about 20 breweries, including seasonal alcoholic beverages. ``We don't have any fancy sake; we only have sake that can be enjoyed hot or cold, so-called food-drinking sake.''
This time, we asked them to select 5 selections, focusing on warmed sake.

Bentenmusume Junmai Ginjo H29BY
Ota Sake Brewery (Tottori Prefecture), 950 yen (7 yen), alcohol content 15% or more but less than 16%, rice polishing ratio 55%

A well-aged book.Made using 100% Tamae from Wakasa Town, the same as the brewery. "It's a Junmai Ginjo sake, but it has relatively little aroma and has a long aftertaste. It's clean and thick."

Suiryu Junmai Ryo Brewed in 29, 2017BY
Kubohonke Sake Brewery (Nara Prefecture), 850 yen (7 tbsp), alcohol content 14%, rice polishing rate 65%

"It's a sake that has been aged for a while, but it has a good taste. Even after drinking several glasses while eating, it still has a satisfying feel and has a sharp kick. It's a sake that doesn't feel heavy."

Akishika pure rice sake
Akishika Sake Brewery (Nose Town, Osaka Prefecture), 850 yen (7 yen), alcohol content 14%, rice polishing ratio 75%

``Akishika-san is a brewery that we have been friends with for a long time.This 'Inaho' label is a refreshing regular sake, so I think it goes well with grain, chicken, and vegetable dishes such as soba.''

Tenon Kimoto Nigori
Itakura Sake Brewery (Shimane Prefecture), 850 yen (7 yen), alcohol content 15%, rice polishing rate 70%

``It's like a boundary between hot sake and cold sake, and I have the impression that Haruna makes sake with a good sense of balance.Nigori in particular is delicious even when warmed, and it goes well with anything because it's like eating soft white rice.''

Gunma Izumi Yamahaimoto Junmai
Shimaoka Sake Brewery (Gunma Prefecture), 850 yen (7 yen), alcohol content 15%, rice polishing ratio 60%

``This is a rare sake brewery that doesn't produce seasonal or draft sake, with less than 10 varieties.There is no variation in taste or direction.Although this is not flashy, it has a depth of flavor, and I think it is a sake that you can drink with confidence.''

3. Many side dishes that will make you want to drink sake

Instead of placing wasa, which is common in front of soba, we have prepared elaborate sake appetizers that are sure to fill your stomach and make you want to drink every bite.The soba noodles are hand-made using flour sourced from the best production area depending on the season.The unique feature is that the soup is not sweetened, as the soba itself loses its sweetness.

Shimesaba 1300 yen

This season, we use mackerel from Awaji, with less fat.It has a strong flavor and is very fresh, so just season it lightly with salt and add vinegar when serving.

Crab miso tofu 550 yen

One of the specialty dishes is an egg tofu style dish with strained crab miso.Finish with a light sprinkle of Parmesan cheese that adds saltiness and richness.

Mori soba 930 yen

Juwari Soba is made by hand that morning.The soup stock is made only from bonito flakes, and the kaeshi is a blend of four different soy sauces and a little white mirin, giving it a sharp taste.

4. If you want to enjoy soba-mae in style, try this restaurant

What I would like to drink this season is, ``Akishika's ultra-dry, direct-pumped sake that arrives every year from the end of November to December.It's bottled straight from the press without being poured into a tank, and I always look forward to it.''There are only seven seats at the counter, so reservations are guaranteed, but there are a few seats left open for people to drop by.
Soba-mae is a slightly more stylish way for adults to enjoy.I think you'll have a great time at a restaurant like this, which has the triple charm of sake, appetizers, and soba.