メキシコテキーラ
The second cup is a gem of Akita Shinmasa. Even though it is not a ginjo, the aroma and taste are quite good. Delicious.
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佐藤卯兵衛Satouhee
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しんしんSY
Mowing on this day
The fairways were wide on the OUT course, and we were told that it was a course in the northern part of Japan.
All three of us were able to shoot good scores and everyone was happy!
Then let's have a good drink!
Two of us had never had a drink before.
It's a bit expensive and you don't often come across this kind of sake.
The three of us shared a half-bottle of sake and tasted it.
The sake has a characteristic acidity because it is a sake yeast yeast yeast yeast yeast yeast yeast yeast yeast yeast yeast.
But why is it so beautifully finished?
Now, everyone asked the owner for their favorite sake!
the secrets of the brewer's art
Alcohol 14 degrees
Polishing ratio 30%.
Rice used: Sake brewing rice (2023nen from Akita Prefecture)
Yeast used: Kyokai No. 6
Japanese>English
🍀クロ🍀
★★★★⭐︎
しんしんSY
To remember and record
extensive knowledge
Alcohol 14% (original sake)
Rice polishing ratio 30%.
Yeast used: Kyokai No. 6
Japanese>English
たまごそぼろ
It was delicious~!
This is a fig and ham salad
（Raspberry sauce)
It went perfectly with the raspberry sauce!
Japanese>English
Satouhee生酛純米 美号錦
もっきー
Degree of alcohol content: 14
Rice polishing ratio: 40% for koji rice, 40% for kake rice
The smell of rice is amazing to the nose, it is sparkling and too easy to drink!
Japanese>English
massa
Since the end of June, I have been working without a weekend off due to horse racing, so last Saturday evening I made a reservation at a restaurant I had checked out on Instagram for a one-person drink to replenish my energy for the final day of the race on July 21.
The first sake I started with was "Sato Ubei," and I opened the unopened bottle on the spot.
The first sake was "Sato Ubei," and I opened it right then and there.
I think I prefer it to No.6.
It was a good decision to drink it first.
But the owner is out of his mind to offer all-you-can-drink 😅.
I drank 2 cups of sake, thinking that it is better to share good sake.
The first drink that got me excited.
Japanese>English
さとー
Good evening, massa 🌆.
This restaurant is too luxurious to drink 2 cups of Sato Ubei 😂.
I'm too jealous😭
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massa
Satou-san Good evening.
It was really extravagant.
I appreciate the spirit of the owner.
Japanese>English
咎人の雛
It has a clear, refreshing, sweet and sour taste!
Japanese>English
JunJun
This is good I think it's better than Shinsei's number 6 or something like that I think it's fire-roasted, but it's got a little bit of sourness and a lot of flavor.
Japanese>English
yoko
A special sake for an ordinary day.
The honey-like sweetness slowly permeates and leaves a slight bitterness at the end.
It was a great drink with concentrated flavor.
S
Japanese>English
EVA
It is the smoothest new policy I have ever tasted.
Japanese>English
酔生夢死
Rice polishing ratio: 30
Sake rice: 100% Akita Sake Komachi from Uyashinai district
Yeast: Association #6 yeast
Alcohol content: 15% (undiluted)
The creator of Association #6 yeast (Shinsei yeast), Ubei Sato (1865-1947), the fifth head brewer of Shinsei, is known as the "benefactor of Akita sake" along with the late brewing engineer Masanobu Hanaoka, who was so enthusiastic about making ginjo that he stayed at the brewery himself and devoted himself to research. This is a limited edition Akita sake named after Ubei Sato V. It inherits his passion for sake brewing.
We stayed at Susukino for various reasons!
After all, it was Asse-san who started it all!
As a Japan fan
I hope Uematsu-san continues to make sake!
Japanese>English
Kobayashi K
At an Akita-related gathering. It tasted different from the number 6 or something like that. I was a little surprised.
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