『うりんぼう』埼玉の地酒処/ “Urinbou” Local Sake Place in Saitama
2023.12.14(木)の夜、埼玉県さいたま市 大宮区にある「うりんぼう」に忘年会として同じ研究会で活動している診断士の皆さんと行ってきました。このお店は、「日本酒ダイニング栄三郎」さんからご紹介されたお店です。なかなか都合つかなかったのですが、今回ようやく利用することができました。
On the evening of Thursday, December 14, 2023, I went to "Urinbou " (meaning baby wild boar) in Omiya-ku, Saitama City, Saitama Prefecture, as a year-end party with other members of the consultants who are in the same study group. This restaurant was introduced by "Sake Dining Eizaburo. Finally, we were able to meet our schedule and use the restaurant this time.
おひとり様、初めての方でも大歓迎、と記載がありました。
Entrance with a cozy, homey atmosphere.
It was written that both one-person and first-time visitors are welcome.
今回は、コース料理（事前予約要）を4名で利用。さいたま市産や埼玉県内で採れた食材をふんだんに使った発酵尽くしのお料理コース。すべて一人一皿で提供され、しっかりとボリュームがあり、優しい味のお料理でした（翌朝の体調も何となくいい感じ。発酵料理のおかげかも？）。美味しい料理に、埼玉県の地酒の組み合わせ。贅沢すぎます。埼玉の地酒をゆっくり堪能したいのであれば、このコース料理が絶対おすすめです。
This time, four of us enjoyed a course meal (advance reservation required). The course was a fermentation-filled meal using a variety of foods produced in Saitama City and in Saitama Prefecture. All dishes were served on individual plates, and were hearty and mild in taste (I felt somewhat better the next morning, perhaps thanks to the fermented dishes?). The combination of delicious food and Saitama Prefecture's local sake was too luxurious. If you want to take your time and enjoy Saitama's local sake, this course meal is definitely recommended.
Owner’s blog from the link here (in Japanese only)
乾杯のビールをいただいてから、まずは湯豆腐です（こちらも一人ひとつの器）。ビールのコップからも店主のこだわりを感じました。
After receiving a beer to start the drink, we started with the hot tofu (also in one bowl per person). I could feel the owner's specialty from the beer cup.
First beer and hot tofu (and yuzu fruit pepper)
つづいて、発酵プレートです。これも一人に6品の肴盛り合わせが付きます。お酒のつまみに最高でした。
Next is the Fermentation Plate. This also comes with an assortment of six snacks per person. It was a great snack for drinks.
Fermentation plate (clockwise from the front: yam from Saitama prefecture, salted koji chicken, crackers with salted koji butter, soy sauce koji egg, and a delicious maitake mushroom. In the middle were yuzu fruits and radish. Please forgive me for describing them as best as I could remember, although it was explained to me in detail. (Try it at the restaurant).
今回いただいたお酒を列記していきます。
The following is a list of the alcoholic beverages we received.
直実（なおざね） ひやおろし原酒（権田酒造：熊谷）/ Naozane Hiyaoroshi sake (Gonda Shuzo: Kumagaya)
いただいたお酒。まずは、直実のひやおろし原酒から。
さいたまスーパーアリーナの大試飲会の際は、非常にお世話になりまして、作り手の顔を思い浮かべながら飲むお酒はまた格別です。
We started with Naozane Hiyaoroshi-genshu (Unprocessed Sake).
We were very grateful for their hospitality during the big tasting event at the Saitama Super Arena, and the sake we drank while thinking of the face of the brewer was very special.
Naozane and Urinbou type boar cups (nice...)
天覧山 しぼりたて生酒（五十嵐酒造：飯能）/ Tenranzan Freshly Pressed Nama Sake (Igarashi Sake Brewery: Hanno)
4月の蔵祭りと、今月はじめの 新酒ミニ蔵祭りに参加しましたが、来年の蔵祭りも非常に楽しみです。
I attended the April brewery festival and the new sake mini brewery festival earlier this month, and I am very much looking forward to next year's brewery festival.
天覧山 にごり酒（五十嵐酒造：飯能）/ Tenranzan Nigori-Sake (Cloudy Sake), Igarashi Sake Brewery: Hanno
菊泉（うりんぼうオリジナルラベル）（滝澤酒造：深谷）/ Kikuizumi (Urimbo original label) (Takizawa Shuzo: Fukaya)
店主さんも仕込みに参加されたとか…。ここでしか飲めないレア酒です。滝澤社長にもいろいろとご協力いただいております。大変お忙しいにもかかわらず、必ず対応していただけます。
The owner also participated in the brewing of this sake.... This is a rare sake that can only be drunk here. President Takizawa has been cooperating with us in many ways. Even though he is very busy, he always responds to our requests.
帝松 純米（松岡酒造：小川町）/ Mikadomatsu Junmai (Matsuoka Shuzo: Ogawa-machi)
また2月に小川町の酒蔵まつり開催するようです。早速都合を確認しなければ。
It seems that another sake brewery festival will be held in Ogawa-machi in February. I will have to confirm my availability as soon as possible.
発酵プレートも一通りいただいた後で、またお酒のすすみそうな豚肉のお料理です。
After a plate of fermentation, it's time for another delicious pork dish that is sure to be enjoyed with alcohol.
（たしかこれも麹料理です。半分説明を聞き漏らしました）
Delicious dish of pork and onion
(I think this is also a koji dish. I missed the explanation by half.)
寒梅 特別純米酒（一回火入れ）（寒梅酒造：久喜）/ Kanbai Special Junmai Sake (once-fired), KANBAI Sake Brewery: Kuki)
大試飲会、春日部試飲会でも堪能させてもらいました。先日、久喜駅前まで行く機会があったのですが、平日の金曜日でしたが残念ながら配達中の張り紙が…。今度はお店でお酒をいただければと目論んでおります。
I enjoyed it at the Grand Tasting and the Kasukabe Tasting. The other day, I had a chance to go to Kuki station, and it was Friday, but unfortunately there was a sign saying that it was on delivery... I am planning to visit the restaurant next time and enjoy the sake.
こちらの寒梅は、埼玉県久喜産の「彩のかがやき」を使用したお酒。
こういう地元産の原料を活用しているお酒がイイ。と思っています。
I personally support the Kanbai Sake Brewery. This Kanbai sake is made from "Sai-no-Kagayaki," the rice produced in Kuki, Saitama Prefecture. I think it is good to use locally produced products such as this.
豊明 ひやおろし（石井酒造：幸手）/ Houmei Hiyaoroshi (Ishii Shuzo: Satte)
そして、こちらは冷とぬる燗でもいただきました。温度を変えるだけで風味や味わいも変わります。
大試飲会、春日部試飲会でも石井酒造さんのお酒を頂きました。先日、幸手にも伺い、”酒・酒・酒”（酒で酒を醸したお酒）をいただいてきました。11月中旬でしたが既に仕込み真っ最中でお忙しそうでした。
This one was served cold and warm as well. The flavors and tastes change just by changing the temperature.
We also received Ishii Shuzo's sake at the Grand Tasting and the Kasukabe Tasting. The other day, we also visited Satte to taste their "Chou, Chou, Chou" (sake brewed with sake). It was mid-November, but they were already in the midst of preparing for the event and looked busy.
It was sweet and rich. As shown in the graph.
お酒の飲み具合と良い具合も程よい頃に、雑炊です。こちらも優しい味で、ピリ辛でした。
When the sake and good condition was just right, zosui (rice porridge) was served. It was also gentle and spicy.
Porridge with enoki mushrooms, malted rice, etc. (spicy and delicious)
最後に、小豆・米麹・塩麹の入った発酵あんこのデザート。こちらもヘルシーなデザートでした。こういう味を欲する年齢になってきたのかも。
Finally, a fermented red bean paste dessert with azuki beans, rice malt and salted malt. This was another healthy dessert. Maybe I am getting to the age at which I want this kind of taste.
The fermented red bean (azuki beans, rice malt (koji) and salted malt)
終わりに/ At the end
埼玉の地酒と地元産の食材を使った発酵料理を堪能しつつ、仲間との会話を楽しみました。あっという間の3時間で、有意義かつ穏やかな”ひととき”を過ごすことができました。お店をご紹介いただいた栄三郎の方にも感謝しつつ、やはり強くお奨めいただいただけあって、それは間違いないものでした。ありがとうございました。また、お邪魔させていただきます。今後ともよろしくお願いいたします。
We enjoyed conversation with our friends while enjoying local sake from Saitama and fermented dishes made with local products. It was a meaningful and peaceful three-hour event. We are grateful to Eizaburo for introducing us to the restaurant, and we are certain that it came highly recommended. Thank you very much. I will visit again. We look forward to working with you again in the future.
お酒の作り手を知る。非常に大切だと思います。
This is what ”Birds of a feather flock together.” I think knowing the makers of sake is very important.
Urinbou coaster
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