Timeline
しんしんSYTwo regulars were the first customers at the restaurant.
I sat between them and listened to the conversation between the proprietress and the regulars.
One of the regulars came to the restaurant again.
It seems that there are people who go to several restaurants in Akachochin Yokocho.
Each restaurant seems to have its own characteristics, so let's go to the other one next time (it was temporarily closed on that day)!
The last sake was also Akita sake!
Junmai Daiginjo Chokaizan Nama Sake
Surprisingly, I had only had Chokaizan once at Sakebai!
This limited-time-only sake also has a banana aroma and taste!
I have not been able to find banana-flavored sake recently, so I may have had a chance to try it today!
Check 💵 before it was full!
I'm in the middle of a weight-loss plan with a medical checkup coming up in March, but I ended up having Kushiro Ramen afterwards at Kadoya, famous for its mussel shells!
Well, I'm on a steady weight-loss trend, so I guess it's okay for tonight at least!
I'm going to Obihiro tomorrow because the JR express train is supposed to be running!
I'm going to Obihiro to see the heavy snow. 🌨️
knowledge gained through study
Rice polishing ratio : 50 %
Rice ： 100% Miyamanishiki produced by Tenju Sake Rice Research Association
Alcohol content : 15 %
Yeast used : ND-4
Sake degree: +1
Acidity: 1.3 しんしんSYThe name of this restaurant is Fukukomachi.
It reminds me of Akita sake Fukukomachi!
Then, let's try this Fukukomachi!
This is also a first for me!
I'm so lucky to be able to open it: ✌️
No banana taste even though they use the same yeast!
It's citrusy and fruity 🍊!
This is also delicious 😋!
Pork skewers, freshly grilled!
Hot and tasty too 😋!
Shime saba (mackerel) is also freshly cut!
This sourness goes well with amazake 🍶.
extensive knowledge
Strength: 16.5 degrees Celsius
Rice used: Miyamanishiki
Rice polishing ratio : 55
Sake degree: +2.5
Acidity: 1.4
Amino acidity: Undisclosed
Yeast used: Association 1801 Gokyo純米吟醸 西都の雫 しぼりたて生原酒純米吟醸生酒 しんしんSYHeavy snow in East Hokkaido: 🌨️
It was terrible!
I entered from Memanbetsu airport, but the train didn't work and I was stranded in Abashiri.
Finally, I arrived in Kushiro after a 4-hour train ride at 20:00!
Usually, I make a reservation at Sakura to enjoy sake.
This time, we went to a restaurant we were told about!
Fukukomachi is a small restaurant with a counter of 5 seats.
They have about 10 kinds of Sake!
Then, let's order Gohashi!
This black label is a first for me!
Junmai Ginjyo Saito no Shizuku Shiboritate Nama-zake!
It tastes like bananas and is very crisp!
It's still cold outside 😨.
Let's warm up!
knowledge of the brewery
Alcohol content 17
Sake degree +4.5
Acidity 1.8
Amino acidity 1.5
Rice used: Saito no Shizuku (Yamaguchi), Yamadanishiki (Yamaguchi)
Polishing ratio (Kake rice, Koji rice) 55%, 55
Yeast: Tokokai 1801, 9E RecommendedContentsSectionView.title
