日本酒は一期一会です。季節に合わせてさまざまな日本酒が入荷して、飲まれて、消えて行きます。飲む機会をなくしたとき、来年まで待っていただくことになります。逆に、いつでも飲めるお酒では詰まらない。ここでは店主が召し上がっていただきたいと思う日本酒をご紹介しています。
Sake is a once-in-a-lifetime experience. Various types of sake arrive seasonally, are enjoyed, and then disappear. If you miss the opportunity to drink it, you’ll have to wait until next year. Conversely, sake that’s always available isn’t very interesting. Here, we introduce sake that the owner believes you should enjoy.
茨城を醸す「浦里 純米酒＆純米吟醸」
［浦里 純米酒＆純米吟醸］
営業日は、まずはショーケースのガラスに付いた水気取りから始まるおいしい酒倶楽部です。はぁ、今井です。
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地酒とは、地元で消費されるお酒のことを指していましたが、いつの間にか、ローカルエディション（地域活性化仕様）になってきたような気がします。
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今回取り上げたお酒は浦里酒造店の六代目蔵元杜氏浦里知可良氏が醸したお酒。茨城県が誇る吟醸酵母「小川酵母（協会10号酵母）」に並々ならぬこだわりを持ち、若くして数々の栄誉ある賞を受賞している、日本酒界で今最も注目を集める若手醸造家。
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はっきり言って、天才です、と私は思っています。残念なことに浦里知可良氏はアルコール耐性がなく、飲み心地を楽しむことができない杜氏です。
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しかし、彼の数値理論、味覚、嗅覚で、飲み心地を醸し出し、蔵人らにその味わいを言語化して貰い、その微妙な機微を調整して醸し上げるとのこと。
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それでこれだけ素敵なお酒ができてしまうのかと驚かされてばかり。
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浦里酒造店は「霧筑波」という銘醸酒を送り出していますが、知可良氏が蔵元を継いでからこの「浦里」が誕生。やりたいことが一杯あるという気持ちがあふれ出してくるような仕上がりになっています。これもそれ。
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日本酒と和食という組み合わせにこだわらず、和洋中とジャンルを問わず、食と一緒に楽しむことで味わいの世界が広がる飲み心地です。あなたもぜひこの機会にお試しください。［2026.06.24］
営業日は、まずはショーケースのガラスに付いた水気取りから始まるおいしい酒倶楽部です。はぁ、今井です。
・
地酒とは、地元で消費されるお酒のことを指していましたが、いつの間にか、ローカルエディション（地域活性化仕様）になってきたような気がします。
・
今回取り上げたお酒は浦里酒造店の六代目蔵元杜氏浦里知可良氏が醸したお酒。茨城県が誇る吟醸酵母「小川酵母（協会10号酵母）」に並々ならぬこだわりを持ち、若くして数々の栄誉ある賞を受賞している、日本酒界で今最も注目を集める若手醸造家。
・
はっきり言って、天才です、と私は思っています。残念なことに浦里知可良氏はアルコール耐性がなく、飲み心地を楽しむことができない杜氏です。
・
しかし、彼の数値理論、味覚、嗅覚で、飲み心地を醸し出し、蔵人らにその味わいを言語化して貰い、その微妙な機微を調整して醸し上げるとのこと。
・
それでこれだけ素敵なお酒ができてしまうのかと驚かされてばかり。
・
浦里酒造店は「霧筑波」という銘醸酒を送り出していますが、知可良氏が蔵元を継いでからこの「浦里」が誕生。やりたいことが一杯あるという気持ちがあふれ出してくるような仕上がりになっています。これもそれ。
・
日本酒と和食という組み合わせにこだわらず、和洋中とジャンルを問わず、食と一緒に楽しむことで味わいの世界が広がる飲み心地です。あなたもぜひこの機会にお試しください。［2026.06.24］
浦里酒造店（茨城県つくば市;Tsukuba City, Ibaraki Pref.）
［Urazato Junmai & Junmai Ginjo］
At our “Oishii Sake Club,” the workday begins by wiping the condensation off the display case glass. Yes, this is Imai speaking.
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The term “jizake” (local sake) originally referred simply to sake consumed within its local region, but somewhere along the way, it seems to have evolved into something more akin to a “local edition”—a product designed to revitalize the area.
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The sake featured here is brewed by Chikara Urazato, the sixth-generation owner and *toji* (master brewer) of Urazato Sake Brewery. He is a young brewer currently garnering immense attention in the sake world; he possesses an extraordinary dedication to “Ogawa Yeast” (Association Yeast No. 10)—a Ginjo yeast that is the pride of Ibaraki Prefecture—and has already won numerous prestigious awards despite his youth.
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Frankly, I consider him a genius. Ironically, however, Chikara Urazato has no tolerance for alcohol, meaning he cannot personally enjoy the drinking experience of the sake he creates.
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Instead, he crafts the drinking experience by relying on numerical theory, his sense of taste, and his sense of smell. He has his brewery staff articulate the flavors in words, then fine-tunes the subtle nuances to perfect the brew.
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I am constantly amazed that such wonderful sake can be created through this process.
・
While Urazato Sake Brewery is already famous for its “Kiri-Tsukuba” brand, the “Urazato” label was born after Chikara took over the brewery. The finished product seems to overflow with his passion and the many ideas he is eager to realize. This sake is a prime example of that spirit.
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It is a sake designed to be enjoyed with food—not just Japanese cuisine, but across Japanese, Western, and Chinese genres—opening up a whole new world of flavor. I hope you take this opportunity to try it for yourself. [June 24, 2026]
At our “Oishii Sake Club,” the workday begins by wiping the condensation off the display case glass. Yes, this is Imai speaking.
・
The term “jizake” (local sake) originally referred simply to sake consumed within its local region, but somewhere along the way, it seems to have evolved into something more akin to a “local edition”—a product designed to revitalize the area.
・
The sake featured here is brewed by Chikara Urazato, the sixth-generation owner and *toji* (master brewer) of Urazato Sake Brewery. He is a young brewer currently garnering immense attention in the sake world; he possesses an extraordinary dedication to “Ogawa Yeast” (Association Yeast No. 10)—a Ginjo yeast that is the pride of Ibaraki Prefecture—and has already won numerous prestigious awards despite his youth.
・
Frankly, I consider him a genius. Ironically, however, Chikara Urazato has no tolerance for alcohol, meaning he cannot personally enjoy the drinking experience of the sake he creates.
・
Instead, he crafts the drinking experience by relying on numerical theory, his sense of taste, and his sense of smell. He has his brewery staff articulate the flavors in words, then fine-tunes the subtle nuances to perfect the brew.
・
I am constantly amazed that such wonderful sake can be created through this process.
・
While Urazato Sake Brewery is already famous for its “Kiri-Tsukuba” brand, the “Urazato” label was born after Chikara took over the brewery. The finished product seems to overflow with his passion and the many ideas he is eager to realize. This sake is a prime example of that spirit.
・
It is a sake designed to be enjoyed with food—not just Japanese cuisine, but across Japanese, Western, and Chinese genres—opening up a whole new world of flavor. I hope you take this opportunity to try it for yourself. [June 24, 2026]
#おいしい酒倶楽部 #猪俣酒造 #サビ猫ロック #五百万石米 #新潟酒 #Delicious_Sake_Club #inomata_brewery #sabi_neko_rock #gohyakumangoku_rice #niigata_sake
