Has anyone tried the Riedel stemware that is specifically targeted to sake? I know of two offhand, the Daiginjo and the Junmai glasses. Wondering if they make a notable difference in the experience

Thank you all very much for your kinds words! There are a lot more shops out there, but this list is a nice start for sure! Watch out also for regional Japan antenna shops (each one representing a prefecture of Japan selling its unique souvenirs) as places to find some regional sake (no high end bottles for the most part). For example, there are several around the border of Ginza and Yurakucho (closer to Yurakucho side). You can find some interesting rare lower end bottles of Born, Kokuryu at the Fukui antenna shop, and don’t miss the Hyogo, Osaka, Akita, Hokkaido antenna shops inside Tokyo Akitsu Kaikan buildings for more regional fun shopping!

The sake shops I am sure will gladly appreciate all of you for any support!

Adding a little to the previous conversation about glassware below. @ChuToroZuke @Shi

It came back in my memory, that last year I bought something called an 'Usuhari daiginjo glass'. It's a thin lantern shaped glass, with a little stem like protrusion moving inwards from the bottom of the base. One of the really enjoyable things about it, is how light it feels in your hand.

I was wondering if you might have any comments on how this glass helps to capture aroma, taste, etc... Or if the little point sticking up really does anything at all.

Here are photos on google:
https://www.google.com/search?q=usuhari+daiginjo+glass&client=firefox-b-d&source=lnms&tbm=isch&sa=X&ved=2ahUKEwjUw6uo2NnmAhW6HjQIHTvGBHYQ_AUoAXoECAwQAw&biw=1215&bih=777

Not to bombard you, as I've just written back below, in reply to your Nytimes sake article link. But I was looking back to a thread I messaged Saito-san a month back, and found that you replied me, but I might have missed it.

Allow me to paste it here, with a few questions.


"...allow me to throw one recommendation for kappo kaiseki.

Fushikino

https://tabelog.com/en/tokyo/A1309/A130905/13130697/

Although from the counter you likely won't see any kitchen action unlike Seizan/Aoyama Ichita. What would be very appealing at least for you, is that they specialize also in sake pairing, namely pairing specific sake with very specific dishes. Their food style is supposedly kyo-kaiseki. This is unlike at Goryukubo where if you ask for a recommended sake you get maybe a 90 mL portion to last several courses (and same for Ichita) where the pairings can be subjective and sometimes hit and miss but if anything they will make you feel good.

The tabelog score is 3.60 so that will likely deter a lot of visitors, but this shop also does warm sake using very specific ceramic vessels (the ones that look like saucers) that elevate aroma and the right amount of acidity in a great balance, and I'm sure they will serve other sake at their optimal serving temperatures depending on the brew and course to match. While I have not eaten here, this place comes highly recommended by one of the best sake bar owners in Tokyo, a friend who visited recently, as well as the okamisan of a Michelin star Japanese restaurant in LA who went there also.

This one is actually on my to try list next time I visit, but I welcome you to consider, as it could be quite off the beaten path. At least it is recognized by some sake industry folks, but still under the radar. Oh by the way, the okamisan of the LA restaurant, her husband does some wicked modern style kappo washoku (a little bit of fusion, California local ingredients where appropriate) that also matches with sake, so her endorsement to me is valid."


Well, let me say I've now added it to my folder! Haha. Fushikino, the decor certainly suits my tastes, with its den like environment. I will most certainly try to go on my next trip. Kagurazaka is not out of the way, as I quite love that neighborhood. And their careful approach to pairing sake with very specific dishes, and hot sake with proper ceramic vessels/temperatures, is quite appealing.

May I ask, what sake bar in Tokyo made the recommendation? I'd love to visit it too.
And in LA, which modern kappo is this? Very few places fit that description plus one Michelin star. Shibumi is one. There's also a newer 1 star counter, Hayato, who actually trained at Goryukubo you've mentioned above.

Very enlightening will definitely reference this during our upcoming trip! Thanks ChuToroZuke and Saito!