Timeline
しんしんSYThe fearless Mr. Ginjo Tuna!
Let's finish off with an unfiltered unpasteurized sake!
Shinomine used to be a common sake at Ami, but nowadays we can only find it at SHIGI38!
That's why I brought this for the last sake!
We had already had Hattori nigori, but this was our first time to drink this clear bottle of unfiltered raw sake!
We poured a glass full of it and enjoyed it slowly at the table after the all-you-can-drink time had expired!
There is another affiliated restaurant in Shinagawa, so I may go there next time.
Thank you very much for introducing me to this great restaurant 😊.
extensive knowledge
Rice: Yatan 35 from Hiroshima Prefecture Polishing ratio: 60% Sake degree: +2 Acidity: 2.0 Amino acidity: 1.0 Yeast: Meiri type Alcohol content: 15 しんしんSYThis is a brand I didn't know
Sake from Shiga Prefecture
It was also a recommendation from the restaurant on this day!
I am not sure what it tasted like.
Comfortable with a good mood
knowledge of what you are doing
It is a summer sake
Ingredients Rice (domestic),Rice malt (domestic)
Alcohol percentage 17
Rice used: Omi rice produced in Shiga Prefecture
Rice polishing ratio 55 しんしんSYThe remaining time for 2 hours of all-you-can-drink is getting low!
Let's have another one in addition to the two I'm interested in!
This is the 5th Mikotsuru!
Yamae Nishiki and Miyamanishiki twice each!
But this time it's Miyamanishiki, but with Suwa!
Bottle heated once!
It still has a freshness!
This sake has a nice taste.
It is a very rare brand!
Everyone was drinking it!
A great place with a good selection of snacks!
The other customers around the restaurant were full of smiles!
The staffs are also very nice.
It is a cozy shop🙆
extensive knowledge
Alcohol 16 degrees
Raw material rice Miyamanishiki produced in Suwa City
Polishing ratio: 50
Kake rice - 70%. しんしんSYThere was a junmai sake and a junmai ginjo from Kido
The store recommended me to compare the drinks.
So I didn't hesitate to compare the two here!
I have had this KID- Junmai Ginjo many times!
This one is more aromatic than the junmai sake and tastes like Japanese pear 🍐!
We talked so much that I couldn't eat my entrée!
But thanks to my friends who made sure to leave some for me 🥲!
extensive knowledge
Ingredients: Rice and rice malt (Yamadanishiki)
Polishing ratio 50%.
Alcohol 15%.
Yeast: Association No. 9 yeast しんしんSYI've had a lot of Kido, but surprisingly, this was my first time to try KID-Junmai Sake!
Comparison with Junmai-Ginjo
Junmai sake is also aromatic and delicious 😋.
Not only the tuna, but also the pork dishes were delicious!
Polishing ratio Koji rice: Yamadanishiki, Gohyakumangoku (Polishing ratio 50%), Kake rice: General rice (Polishing ratio 60%)
Alcohol 15%.
Yeast: Association #7 yeast べっさんThe last brand. I was drinking Tobiroki too. I had forgotten about it without a record. This must have been delicious. My memory is vague. I think we had another glass of Bon after this and left. It is fun to drink with friends. Maybe next time we will go to the golf course. べっさんSixth drink. I thought this one might be my first, but I had one drink. I had recorded it in the sake crocodile. It was like I felt dry and refreshing. My memory is doubtful. べっさん5th cup. Kido is a no-brainer. べっさんFourth cup. This is also delicious. I had one last drink. べっさんThe third drink was Chibijin, recommended by Shinshin SY. It too was aromatic, mellow and delicious. べっさんThis sake from Akita was poured with the first glass. It had been a long time since I had had this sake. I felt this one was clear and dry. I enjoy it while picking tuna sashimi. べっさんDrinking party with four high school alumni, held at Ginjo Tuna, which we just visited for the first time in July. Good transportation for everyone. Well, the first drink was Mikotsuru from Suwa. We started with this sake, which we learned from Kibana. It has a delicious aroma and umami flavor. It started out well. メキシコテキーラAnother round of drinks after the closing ceremony, as it was still good. This is my first time to drink Yamanashi sake. This one was too peculiar for me. So this is an extra. メキシコテキーラI decided to finish with an Akita, so I had a special Junmai from ICHIHAKUSIONARI. It had a nice taste. メキシコテキーラI can't remember the features because of all the delicious drinks lol. メキシコテキーラThe sixth and seventh glasses are a comparison of Miyagi's best sake. It has a nice mouthfeel. Shirasu (baby sardine) on Tochio fried tofu, pizza style. Very tasty. しんしんSYWhere is this sake from?
Toshitaya, I heard it is read as Kagataya
Sake from Youho, Ishikawa Prefecture.
I looked it up on the internet, but it didn't come up.
The color is raw.
It's pretty harsh.
I'm glad I paired it with a sweet sake.
It was a very distinctive sake.
I'll keep it in my memory.
The endorsement is tattered so I couldn't make it out.
a lot of information about it
Alcohol 15%.
Rice polishing ratio 65 しんしんSYIf it's limited to one drink, this is it!
Kafuda Sake Junmai Daiginjo Beni Kikyo
It's been a while since I've had Beni Kikyo!
I often drink Kafuda-shu at Noe, but this was the one I had to try tonight!
I knew I was right👍✅.
My kind of tasty sake!
I left the selection of the entrée to my friend, and the delicious food just kept coming out!
We couldn't stop talking!
Drink and eat!
Blissful time ⏰.
extensive knowledge
Rice used: 80% Akita Sake Komachi
Rice polishing ratio: 50
Alcohol content: 15%. しんしんSYThis is the one to go with Tobiroki, Higashitsuru.
I've had it several times, THE ORIGIN Yamadanishiki.
This one is served in a small glass.
It is sweeter than Tobiroki!
This is also delicious.
Tonight's selection is quite good!
Knowledge
Sake rice used: Yamadanishiki
Rice polishing ratio 60
Acidity 1.7
Sake degree -3
Yeast K901
Alcohol content 15%.
Firing しんしんSYApparently, you can choose more than one kind to bring to the table!
I learned from Beksan and chose two of my favorites next time!
There are several drinks in the all-you-can-drink menu that you can only drink once!
They are well-known brand names!
If you don't choose quickly, they will run out!
Then it's Tobiroki!
The standard special Junmai Nama Zume!
Pour it into a larger glass 🥂.
Be careful before you take it to your seat or it will overflow 😓.
I was impressed by the taste just as I expected 🥹.
Here comes the tuna, the restaurant's recommended menu item!
Sake goes on!
The conversation goes on too!
Surprisingly, the pace of drinking is slow!
It's a fun night party!
a lot of knowledge
Ingredients Koji rice: Yamadanishiki (-) 50
Kake rice: Hyakugo Mangoku (-) 55
Alcohol 16%.
Sake degree +3
Acidity 1.5
Yeast used
Water used for brewing: Soft water from the Agawa River system RecommendedContentsSectionView.title
