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しんしんSYしんしんSY
出張族の楽しみはその土地土地の文化に触れることと、美味しいお料理、お酒に出会うこと🍶 備忘録としてこれからも投稿します。 コロナのおかげで少し時間が出来ましたので。 《モットー》 1.Never put off until tomorrow what you can do today. 2.Quick action,quick responce！ 3.来るもの拒まず、去るもの追わず

Registered Date

Check-ins

5,450

Favorite Brands

21

Hall of Fame

KoeigikuJuyondaiAramasa

Most Check-in Brands

Koeigiku
139(8.79%)
Aramasa
137(8.67%)
Zaku
79(5%)
Fusano Kankiku
75(4.74%)
Hououbiden
62(3.92%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
533(9.78%)
Yamagata
472(8.66%)
Niigata
368(6.75%)
Miyagi
261(4.79%)
Hokkaido
260(4.77%)

Venues With Most Check-Ins

のいえ
941(26.04%)
福禄寿
481(13.31%)
福禄寿
393(10.88%)
おにぎり処 あみ
256(7.09%)
永楽食堂
212(5.87%)

Timeline

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Tsukasabotan裏 純米ひやおろし純米ひやおろし
Tsukasabotan ShuzoKochi
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しんしんSY
extensive knowledge Sake degree: +8 Acidity: 1.8 Amino Acid: 1.2 Ingredient Rice : Akidawara (Hyogo), Hachitanishiki (Hiroshima), Gohyakumangoku (Hyogo), Kitanishiki (Hyogo) Ingredients : Rice, Rice malt Kumamoto yeast KA-61 Rice polishing ratio: 70 Alcohol percentage: 16-16.9
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Taitenshiragiku純米雄町　秋あがり純米ひやおろし
Shiragiku ShuzoOkayama
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extensive knowledge Rice： (Kake rice): Omachi (Okayama), (Koji rice): Omachi (Okayama) Rice Polishing Ratio： (Kake Rice/Koji Rice) 70%/70 Yeast : Shokai No.7 Alcohol Content : Less than 15-16 Sake Degree: +4 Acidity: 1.7 Amino Acidity: 1.2 Sterilization by fire: 1 time
Japanese>English
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Mansakunohana純米ひやおろし　限定瓶囲い純米ひやおろし斗瓶取り
Hinomaru JozoAkita
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extensive knowledge Ingredients : Akita Sake Komachi Rice polishing ratio : Koji rice 55%, Kake rice 60 Alcohol content : 16.5 Sake Degree : +3.0 Acidity : 1.7 Alcohol content : 16
Japanese>English
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Toyonoume純米吟醸秋蔵出し純米吟醸ひやおろし
高木酒造Kochi
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35
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Toyonoume, you can now search. It used to be handmade. Great interest in Kochi sake recently! extensive knowledge Rice: Matsuyama Mitsui (Ehime) Polishing ratio 50%. Alcohol content 16 Sake degree +2 Acidity 1.5
Japanese>English
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Kinoenemasamune純米吟醸　原酒　ひやおろし純米吟醸原酒ひやおろし
Iinuma HonkeChiba
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築地本まぐろと肉刺しパラダイス shigi38
36
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With the coupon, you can also drink the other alcoholic beverages for ➕800 yen! Then, please! Let's drink the ones you like first! I found Koshi! It's hiyaoroshi! Yummmm, yummy! Let's drink it with a sour appetizer! extensive knowledge Rice polishing ratio: 58 Alcohol content: 16%.
Japanese>English
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Jikon特別純米 火入特別純米
Kiyasho ShuzojoMie
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築地本まぐろと肉刺しパラダイス shigi38
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I finally got to come and say hello to you. But the manager, who was a close friend of mine, moved. Well, it seems that he had been informed of the move. All-you-can-drink start ▶️ There's Jikkai! We'll have all of it since there's not much left! Nice taste! extensive knowledge Ingredients Koji rice: 20% Yamadanishiki (produced in Mie Prefecture) 60 Kake rice: 80% Hachitan-Nishiki (produced in Mie Prefecture) 60 Alcohol 15.5 Yeast used: No. 9 yeast Spring water from Nabari River (medium soft water)
Japanese>English
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Kakurei特別純米 雄町55% 生原酒特別純米原酒生酒
Aoki ShuzoNiigata
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福禄寿
15
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The real aura of the day Aoki Sake Brewery of Keio Brewery The manager likes Omachi, so he must have asked for it! It was a nice, slightly spicy sake! Lunch was at Uobei, a restaurant we haven't eaten at in a while! The menu is designed to be easy on the family budget! This ramen was only 90 yen! Thank you very much 😊. extensive knowledge Alcohol 17 degrees Rice / Polishing ratio Omachi from Seto / 55 Sake Degree: / Acidity: / Amino Acid: / Yeast: Condition Unpasteurized
Japanese>English
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Shisora純米吟醸 杉玉ラベル 初しぼり 本生生酒
Shiwa ShuzotenIwate
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福禄寿
36
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I think it's time to call it a night. If you have anything other than what we drank this day, please let me know. If not, we'll have some of the new Yama-Yamo-Kagumo-Kasaku sake. The following sake was served, which we had already had in November. The new Purple Space Sake! It was just as delicious as the last time! After this, we went to Asahikawa! There was still snow on the ground. ❄️ extensive knowledge Alcohol content: 15 degrees Sake degree: -2 Acidity: 1.6 Rice used: Gohyakumangoku Rice polishing ratio: 55 Condition: Nama-shu
Japanese>English
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HiranHIRAN Happy New Born うすにごり　新酒生酒生酒おりがらみ
森酒造場Nagasaki
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福禄寿
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Nigorinpic's Extra The last of the nigorizake of the day For the third year in a row, we had it at Fukurokuju! We are very happy to have a regular orikarami! I think Sairai is my first place in the Nigorinpik this season! I'm sure we'll see more nigori and orikarami later on! Tentative first place 🥇! knowledge Source rice: 100% Yamadanishiki Strength: 14%.
Japanese>English
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Zaku新酒　純米大吟醸純米大吟醸
Shimizuseizaburo ShotenMie
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福禄寿
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I forgot to ask the manager to include this one. I was distracted by the Nigolympics. A new nouveau sake of the same name! What a delight! It was my favorite genre! I didn't remember that until last year. They didn't open up the sake rice and yeast, so I'm guessing they used CEL24 or something like that. I felt I would like to drink it again somewhere this year 🤭. (more on this in a moment) Rice used: Domestic rice Polishing ratio: 50 Alcohol content: 15%. Sake Degree: Undisclosed Acidity: Not disclosed
Japanese>English
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Izumibashiしぼりたて 楽風舞 純米吟醸火入純米吟醸
Izumibashi ShuzoKanagawa
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福禄寿
35
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For Izumihashi New Sake Drinking Comparison For Sake Drinkers Raku-fu-mai" is a rice suitable for sake brewing, bred from "Gohyakumangoku" and edible rice "Dondokoi". New sake is fresh! I thought my favorite Toro-taku was served, but then I saw a dish I didn't order! The assistant chef insisted on it! Tender simmered squid! Now that we have more sake, let's drink some more! extensive knowledge Alcohol content: 16 Sake degree: - Acidity: - Rice used: Raku-fu-mai Rice polishing ratio: 66 Condition：Heated
Japanese>English
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Izumibashiしぼりたて粉雪にごり 山田錦 純米吟醸うすにごり純米吟醸おりがらみ
Izumibashi ShuzoKanagawa
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福禄寿
35
しんしんSY
The next Nigolympics will be a new sake drinking contest! We met at Yamagata Shouei in 2021, but there was no indication of freshly squeezed sake at that time. It's good, but not as good as Snoqualmie. Knowledge Alcohol content: 16 Sake degree: - Acidity: - Rice used: Yamadanishiki Rice polishing ratio: 55
Japanese>English
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KoeigikuSnow Crescent スノウ・クレッセント 山田錦 うすにごり生原酒生酒無濾過おりがらみ発泡
Koeigiku ShuzoSaga
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福禄寿
38
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The Second Nigorinpikku Koei Kiku Snow Crescent Yamadanishiki Light Nigori Nama This is the third time this season. Pitchy, lots of bubbles. Sweetness and sharpness! I think Kouei Kiku wins this matchup. knowledge of chrysanthemum Rice used: Yamadanishiki Polishing ratio unknown Alcohol percentage 14
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BunrakuBunraku Reborn Snow Petal 純米吟醸 無濾過生原酒 おりがらみ純米吟醸原酒生酒無濾過おりがらみ
Kitanishi ShuzoSaitama
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福禄寿
36
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Nigolympics starts here! First, the manager's favorite, Bunraku! It was stirred well, so it was a solid cloudy sake! I've been drinking a lot of ogara-mi and nigori (light nigori) recently, so this was not my favorite! I'm sorry, manager, but you said you bought it personally. I asked for a 5-piece sashimi plate and was served with some unusual items! A horse mackerel tataki and a thinly sliced leatherfish with liver! The owner was grinning! Thank you very much 😊 Nigolympics️ are still going on! a great deal of knowledge Rice：100% domestic rice Polishing ratio：50 Sake Degree：Not disclosed Acidity: Not disclosed Alcohol content: 16 Yeast used: Not disclosed
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Yama ni Kumo gaザアグザアグ 特別純米特別純米
Kawazawa ShuzoKochi
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福禄寿
37
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Clouds in the mountains Second, Zaag Zaag Special Junmai I had already had this once at Noe, a Japanese restaurant. It has a fruity taste that is different from the pineapple taste of Gow Gow Gow. A bit like grapes, I guess! There were a lot of bubbles in the glass! It is fire-aged, but it has the feeling of being unpasteurized sake. A bit of bitterness at the end. It is a kind of sake like that! So far, I have met each of them. This time, we compared the endorsements, and tasted the sake with the expectation that it would be like this.... I am sure we will meet other Yama ni Kumo Ni again somewhere! I am looking forward to this brand! While we were enjoying the afterglow, the manager recommended a new sake, Nigorinpikku! I am looking forward to this one too! Knowing the secrets of the brewery Type：Special Junmai Hi-ire Ingredients : Rice, Rice malt ■Sweetness/Salty/Humidity：Nihon-Shu-Grade -5 Acidity---- Rice polishing ratio: 60% (Gohyakumangoku) Alcohol content: 14
Japanese>English
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Yama ni Kumo gaゴオウゴオウ 純米大吟醸純米大吟醸
Kawazawa ShuzoKochi
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福禄寿
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Clouds in the Mountains First posted on Sake no Wa last November. I met him in July this year. I met him three times at his home base in Tokyo, and finally met him at his home base in Sapporo, Fukurokuju-san, this past December! Just a short while ago, I received a notice on SNS from the liquor store that supplies Fukurokuju that they had started business with us! We asked the manager of Fukurokuju if he was on line. I made an appointment when I heard that it would be available soon. He told me that two types of sake had just arrived, and both made their debut! First up was the Junmai Daiginjo Gow Gow Gow! I'm a sucker for pineapple! We've been waiting for you! I hope to see you in Sapporo from now on! Looking at Sakegawa, it seems to have grown into a brand that is quickly spreading across the country over the past year! I am looking forward to the growth of this new rising star sake! The food of the day was also great! I ordered the seafood bean curd soup and found a lot of tachi (a kind of fish) hidden in the tofu! It seemed to be a way of wishing them a happy 9th anniversary! We will gladly eat it! Skills and Knowledge Type：Junmai Daiginjo Hi-ire Ingredients : Rice, Rice malt Sweetness/Salty/Hotness: Sake Degree -5, Acidity 2.2 Rice Polishing Ratio: Flat Polishing 50% (Gin-no-Yume) Alcohol content: 14.0
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翠玉純米吟醸　裏純米吟醸
Ryozeki ShuzoAkita
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のいえ
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Auras of the day A dry type of music, different from the usual Suiyu I knew it! I'm sure I'll see you again somewhere. I'll visit you again when I come back to Tokyo, Mr. Noe! I'm looking forward to seeing you on SNS! A full set of hot sake at the entrance! I'm sure Bessan will be happy to see you! Mr. O recommended hot sake, but I'm still a cold sake drinker! Knowledge Ingredient rice: Akita rice Alcohol level 16 degrees Polishing ratio 50%. Sake degree +3.9 Acidity 1.5
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龍が沢会津龍が沢 豊穣感謝祭 純米大吟醸 うすにごり生原酒純米大吟醸原酒生酒おりがらみ
Eisen ShuzoFukushima
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We're almost out of time. I poured four bottles. I'm curious about this black label, too! I knew I liked it because it was polished up so nicely. extensive knowledge 100% Aizu grown Yumenokou rice Polishing ratio 50%. Alcohol content 16%. Sake degree -1 Acidity 1.5
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ヒメノイricula（リクラ）火入原酒原酒
石塚酒造Niigata
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Licra Likra is "malic acid," "citric acid," and "lactic acid (lactic acid), Likra is an acronym for "malic acid", "citric acid", "lactic acid", and "lactic acid (lactic acid)". I was curious about this sake since it was posted on social networking sites. This is also a sake to enjoy the acidity 🍶. knowledge Alcohol content 13.8 Sake degree -26 Acidity 4.8 Ingredient Rice Gohyakumangoku (domestic), glutinous rice Rice polishing ratio 65
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