Timeline
しんしんSYI finally found it!
I bought this sake at a liquor store in Hakodate and drank it at the hotel.
It was so delicious that I was hoping we could meet again somewhere.
I had longed to meet it again!
I knew this fruity taste would be exceptional!
The second course was all my favorites!
It was a cold night, but it warmed my heart as I tucked into my first entrée and fried oysters!
extensive knowledge
Rice : Yamadanishiki, Gohyakumangoku
Rice polishing ratio : Koji 50%, Kake 55
Alcohol content : 16-17 しんしんSYmorning sun hawk
Another kind of sake is now available.
This one is cold stored sake.
I liked this one better.
It has a little more sweetness than the new sake.
But if you let it sit for a while, you can feel a little astringency in your throat!
If you come to Yamagata, you must try Asahitaka.
Sketches
Raw material rice: Yamagata Prefecture's suitable rice for sake brewing
Koji rice (in-house polished rice brand Hashu Homare)
Kake rice [Yamagata Prefecture rice Miyamanishiki
Polishing ratio / Sake degree: 55% Hazyuuhomare, 60% Miyamanishiki しんしんSYGo to the second cool.
From here on, let's go to the sake you are interested in and your favorite genre of sake!
If you come to Yamagata, you must have Asahitaka!
I wondered if there would be two kinds of sakes due to the season, and I was right, there were two kinds!
First, we started with a freshly stored sake.
It tastes like Jyushiyo!
I love fruity sake. ❤️
Freshly fried oysters and cold sake is the best!
Knowledge
Type of Sake Special Honjozo Sake
Ingredients rice, rice malt, brewers' alcohol
Rice: 100% domestic rice
Rice polishing ratio 55
Alcohol content 15 しんしんSYThe fourth type of sake to start was the first Tenju!
It's a new sake!
It was described as a little astringent and grapefruit-like.
It was indeed a little sour and astringent.
The first 4 types were pretty solid, so let's change them to my liking after this!
extensive knowledge
Rice: Gohyakumangoku from Okuidumo, Tsuyahime from Shimane
Rice polishing ratio 60
Sake meter degree ---
Acidity --- 17
Degree of alcohol 17% (undiluted) しんしんSYTwo types of Yamagata Masamune are now available
Sake Mirai
It's a delicious, refreshing sake 🍶.
The entrée was all things that go well with sake!
As we visited the restaurant after 9pm, the previous customers had already left, so we were able to have a relaxing sake chat with the master!
extensive knowledge
Rice: Sake Mirai from Yamagata Prefecture
Rice polishing ratio: 50%.
Alcohol content: 16%.
Sake degree: +1
Acidity: 1.6 しんしんSYNext Brand: Yamagata Masamune
Illustration of an elephant
I'm looking forward to seeing what kind of sake it is!
I drank it cold, but it looks good warmed up too!
It was a solid sake 🍶.
extensive knowledge
The name "Inazou" comes from the fact that the brewer himself grows rice and his nickname is "Inazou".
Inazo's own rice
Rice polishing ratio 60
Alcohol content 15 しんしんSYEnd of event
I was able to visit the restaurant just after 9pm.
They seemed to have a selection of new sake, so I asked for 3 brands to start with, and they gave me 4 bottles!
The first one was from Suminoe in Miyagi Prefecture!
It was fresh and fruity!
Knowledge
Rice used: Gohyakumangoku
Polishing ratio ... 60
Sake degree ... +3
Acidity・・・・1.8
Alcohol content・・・・16 しんしんSYAll you can drink and dine for only 5,000 yen!
Thank you very much!
I'll be back again 😋.
extensive knowledge
Hitogokochi is one of the varieties of sake rice,
Hitogokochi is a variety of sake rice that was created in Nagano Prefecture in 1995.
It has larger grains than "Miyamanishiki" grown in the same Nagano Prefecture.
Hitogokochi has a high heart rate, but is not "suitable" for high refining due to its large size.
Easier to grow than Miyamanishiki because it is more resistant to cold and less prone to collapse. しんしんSYI enjoyed your visit, Mr. Ikuro. If you have a chance to go to Yamagata, please visit Shoei-san. I recommend it. It is a paradise to enjoy sake. しんしんSY2800.
Drank all at once
18 tonight.
I counted them later and this was the last one!
The last two bottles were very tasty and my favorite 🍶.
extensive knowledge
Rice: Omachi
Polishing ratio 50%.
Alcohol content 15 べっさんShin Shin SY, ㊗️2800, you are flying. You welcomed us at Sho Rong San. しんしんSYBessan, I tend to drink a lot when I come here. I thought it would be around the next restaurant I go to, but what a way to pass it by here😊. しんしんSYEndorsement, I had taken a picture but posted it wrong😑.
I had already thrown away the correct photo 🥵. しんしんSYMimuro cedar in Mimuro, long time no see
Match it with oden (Japanese stew) 🍢.
extensive knowledge
Dio Abita" means "God's abode" in Italian. It is made from 60% polished Yamada-Nishiki rice grown in cooperation with local farmers, and from the subsoil water of Mt. It is a single shot, non-filtered, unfiltered sake made with a unique technique to achieve an alcohol content of 13% in the original bottle. The aroma is fresh, with a rummy ginjo aroma. It has a fruity juiciness, a full-bodied sweetness and umami flavor, and a beautiful acidity on the finish. しんしんSYextensive knowledge
The "Iemon Label" series was fully released in 2018 as a prestige sake of the brewery and aiming for even higher levels. This Junmai Ginjo Karakuchi is a very dry Junmai Ginjo with a Sake Degree of +9, brewed with Yamagata Prefecture's original sake rice "Dewa Sanba" and "Dewa Kirari". It is a dry sake with a mild aroma and mild dryness, rather than a sharp and harsh taste.
Alcohol level 16%.
Rice used: Dewa Sanbai, Dewa Kirari
Rice polishing ratio 55
Yeast used: Yamagata yeast
Sake meter degree +9
Acidity 1.2 Nitoまるいし 純米 無濾過生原酒純米原酒生酒無濾過 しんしんSYI asked for two hares and this is what I got.
I was surprised that such a thing exists, and proceeded to drink it!
It's refreshing and delicious 😋.
Skandhavn
Connecting the tradition and sense of more than 330 years in business,
Maruishi Brewing's new limited brand [Maruishi].
Following the first Junmai Ginjo from the new brand "Maruishi", the second Junmai Unfiltered Nama-shu is now available!
It has a fresh mouthfeel that is moderately smooth, a mild grain-like aroma, and a pleasantly round, soft rice flavor that is unique to rice. しんしんSYextensive knowledge
This time Hoshikai is designed to be enjoyed in a cool, air-conditioned room on a summer night.
The previous "Aomi" was a Junmai Ginjo with a daytime summer image. This time, it is a gorgeous Junmai Daiginjo with the image of a summer night. しんしんSYextensive knowledge
This is an ambitious attempt at a completely new genre, using a wine yeast for Chardonnay that the brewery's president, Mr. Yamamoto, obtained overseas. Wine yeast does not produce any ginjo aroma and can easily become just a sweet and sour sake, so we blend it with AK-1, an isoamyl acetate yeast. しんしんSYextensive knowledge
A sake brewed with wine yeast. Hououmida, a phoenix that shines elegantly in the world of Japanese sake. Hououmida is a phoenix that shines with elegance in the world of Japanese sake. It is a dreamy combination of wine yeast acquired from a French winery and 55% Yamada-Nishiki. The elegant and refined aroma, silky flavor, and clean acidity give a new sensation not found in conventional sake. Pour it into a wine glass for a more pronounced aroma. しんしんSYShoei's Collaboration Sake
Shuwa Shuwa
I thought it would be sweet, but it is quite dry!
The photo of fried oysters is blurry 😵.
extensive knowledge
Ingredients : Yamadanishiki, Dewa Sanbaku
Rice polishing ratio : 60
Sake Degree : -10
Acidity : 2.2
Alcohol content : 12 しんしんSYI didn't get much of the rice wine-like apple flavor.
But this is delicious 😋. しんしんSYI found it.
It was included in the all-you-can-drink package, so we compared drinks! しんしんSYIt was pure rice but fruity and delicious. しんしんSYEiko Fuji
2 events
extensive knowledge
Unlike the Leap Year (meaning leap year), which appears once every four years, Rabuman is shipped every year. The sake rice used is "Aiyama," a rare and popular sake rice produced in Hyogo Prefecture, with a cute pink label that evokes love. This popular Junmai Daiginjo has a floral, dense, exotic sweetness that is familiar every year.
Raw material rice Aizan from Hyogo Prefecture
Polishing ratio 50%.
Yeast: Yamagata yeast
Sake degree -6
Acidity 1.6
Alcohol 16.4 RecommendedContentsSectionView.title
