Timeline
しんしんSYMy guest is a wine lover.
But he asked for Katsuma.
I'll have another Daishinshu.
The last time I had a draft sake, but this time it was a super dry Junmai Ginjo!
It's definitely drier than drunken whale!
But it has a fruity taste!
It's like Nagano sake!
The appetizer was mussels, shrimp and avocado salad, followed by meat 🍖!
Sake goes well with it!
We enjoyed the evening in Obihiro as the heat calmed down!
Obihiro has had a rough year this year with heavy snow 🌨️ and extreme heat 🌅!
I hope this winter won't be so rough😅.
By the way, I met this Daishinshu once in Sapporo and Torin once before!
I forgot all about it 😆.
extensive knowledge
Rice: Hitogochiki (Nagano Prefecture)
Polishing ratio 59
Alcohol content 16
Sake degree +14-
Acidity 1.5 しんしんSYDinner with Guests
The first sake on the menu was Kochi sake, Drunken Whale.
I thought it would be dry, but it was surprisingly sour.
It changed my image of Kochi sake.
knowledge of Kochi sake
Ingredients : Matsuyama Mitsui
Rice polishing ratio : 50
Sake degree : +6
Acidity : 1.8
Alcohol content : 17 しんしんSYSeafood, followed by ham salad, and then the main meat!
The meat was Japanese black beef from Kamishiboro-cho!
The meat melted in your mouth!
Let's try another sake at this time!
It was a fruity sake with a nice aroma!
There was almost no snow here in Obihiro!
This year is not so cold and there is less snow than usual 😱.
It was a very satisfying evening!
I was able to enjoy it with them.
Tomorrow, I'm going to Sapporo with Mutsu's master.
knowledge and skills
Rice used: Hitogochiki contract-grown rice from Nagano Prefecture
Polishing 49% + 59% (blended)
Specified name sake, etc. Junmai Ginjo/namaishu
Strength 16 しんしんSYTeppanyaki at the counter!
We started with a draft beer at the stylish restaurant and then moved on to sake!
Sake brewed by Ginpu in Hokkaido, so I guess you can drink it here in Obihiro, Hokkaido?
It is a little dry, but you can feel the sweetness of the rice in your mouth!
Last year, we had this Ginrei in Kochi, didn't we?
Skills and Knowledge
Rice / Ginpu (Hokkaido)
Polishing ratio/50
Alcohol/16% alcohol by volume
Sake degree/+7
Acidity/1.6
Amino acidity/0.9
Yeast/KA-1 (Kumamoto yeast) RecommendedContentsSectionView.title
