Sake like sake. It feels a little sweet to me. However, it goes well with Kushiro's fried whale tatsuta-age.
I drank it with my daughter who is over 20 years old. It was a great sake.
Kushiro is also in trouble due to soaring hotel rates
Dinner after work
The restaurant was full, so we had to wait for an hour.
The izakaya is attached to the hotel, so we got a 10% discount!
Then I'll wait in my room watching TV 📺!
Now, it's time to go!
Local sake recommended by the owner 🍶!
A crisp, dry sake!
He recommends drinking it cold rather than warming it up!
It tastes better than I expected!
You can choose your favorite appetizer at this restaurant!
A bottle of cod roe is a great deal 🉐!
Squid goro, yakitori, ramen salad!
I'm full 🫃.
No refill of alcohol on this day
extensive knowledge
Ingredient rice Ginpu
Alcohol concentration 14
Rice polishing ratio 60
Sake degree +4
Acidity 1.5
5/10
I couldn't take a picture of the bottle, so I took this one from another souvenir shop.
I drank a lot of Fukushi.
Junmai, Junmai Ginjo, and this Daiginjo.
It is a robust sake with a traditional flavor.
It is a pleasure to taste this kind of sake in your hometown when you are away from home.
Sake from Kushiro City, Hokkaido
🌾Grain Rice: Hokkaido rice
Alcohol content: 14
Taste: Light
🍶I received this bottle a while ago. I like the retro feel of the label and the taste, and the fact that it is surprisingly 14 degrees Celsius for such an appearance. Let's drink it at various temperatures. I drink it sipping it while remembering how happy I was when I received it.
［Kushiro's Sake Focus Period, Fukushi 12]
Sake from Kushiro City, Hokkaido
🌾Precipitated rice: Ginpu
Alcohol content: 15% alcohol by volume
Rice polishing ratio: 60
Sake degree: +4
Acidity: 1.5
We want you to savor it slowly so that it will accompany you through your time. It is the kind of sake that makes you lose track of time."
🍶That's right. It is the kind of sake that makes you forget about the time and keep on drinking it. It is comfortable to drink and does not make a strong statement in a good sense.
［Kushiro's Sake Focus Period, Fukushi 11]
We ate a buffet breakfast at the hotel in the morning.
It was about 20 degrees Celsius, but we went through one round in the strong sunlight.
After eating spakatsu at Izumiya, we went to Atsugishi.
We ate grilled oysters and oyster kamameshi (rice cooked in a pot with oysters), and unfortunately gave up on the whisky in Atsugishi (because we had to drive).
After drinking Sapporo Classic and whisky from Atsugishi at the airport, we finished with Kushiro's famous sake, Fukushi!
It was a fun little sightseeing trip with my best friends, golf ⛳️, & sake trip!
Next time I will go to Kumamoto, Dear RIKI!
extensive knowledge
Ingredient rice: Ginpu
Alcohol concentration 14
Polishing ratio 60
Sake degree +4
Acidity 1.5
Taste: Aromatic, mellow, slightly dry
Japanese>English
1
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