Shinsei, I'm drinking it with care.
We finish the all-you-can-drink sake first, and we have one more to drink before the time limit!
I found a pink label of Isshaku Suisei, so let's finish it with this!
Surprisingly, it was the first pink label!
This sake from Sangonishiki!
Akita sake just like Shinmasa!
This one is also quite good!
Fukurokuju is closed on Monday!
And since the hotel we were staying at was on the north side of Sapporo station, we were glad we didn't bother to visit shigi38!
I will be back again, Mr. Manager!
Thank you very much for this evening 😊.
extensive knowledge of the restaurant
Rice：Misato Nishiki
■Polishing ratio：50
Yeast used: Akita yeast
Sake degree: ±0
Acidity: 1.4
Alcohol percentage: 16
The manager was very busy that day.
Finally, in the second half of my all-you-can-drink session, he called out to me...
Happy birthday 🎁.
He asked me to have something to drink.
He asked me if I would like a Shinsei or a Hanayo.
The manager knows what I like!
Thank you very much, Shinsei!
X-type 2024 is delicious as always!
Pour some Saku and compare!
The No.6 was my favorite so much so that the No.2 seemed to be thinner than the No.3!
The last dish was eggplant pasta 🍆🍝!
knowledge of the brewery
Rice: Akita rice
Rice polishing ratio: 45
Alcohol content: 13% (undiluted)
Brewing vessel: Wooden vat
Bottle used: Madame Edwarda #1
Thank you for your congratulatory message, Kotori-san 🤩The people at my favorite restaurant are all very nice 👍I appreciate this kind of thoughtfulness.
I got to drink this for the third year in a row.
My favorite as usual: ❤️
extensive knowledge
Rice : Yamadanishiki, Akaban Omachi
Rice polishing ratio : 50
Alcohol content : 15
Junmai Daiginjo was on the all-you-can-drink menu!
I've sometimes encountered Kirakucho at shigi38 and Yanoie, but this was my first time to try Junmai Daiginjo!
It was thinner than I expected.
I thought it would be a bit more fruity.
Maybe it's because the two before that had quite an impact!
Sketch of the bottle
a collaboration sake with "Sumie" in Miyagi prefecture, exclusively for restaurants
Ingredients : Gin-no-Iroha from Miyagi Prefecture
Rice polishing ratio : 48
Alcohol content : 16
Yeast used : No.14 yeast
My favorite Houou Mita Heki-ban!
I was wondering when to drink it, but here it is 🍶.
It's a very satisfying sake as usual☆!
Big tsukune with raw egg!
A side dish to go with the delicious sake has arrived!
extensive knowledge of Japanese cuisine
Rice : Yamadanishiki, Gohyakumangoku
Rice polishing ratio : Koji 50%, Kake 55
Alcohol content : 16-17
This brand is also hard to find!
Miyazumi, another brand from the brewery that brews 寫楽.
It was a fresh and delicious sake 🍶.
extensive knowledge
Alcohol content: 16
Rice used: Yamadaho
Rice polishing ratio: 50
State：Heated
I was also curious about Toyo Bijin.
And when it comes to Aizan, I can't help but drink it!
This was my fourth time in Sapporo, following Morioka, Akita, and Obihiro.
Perhaps it was because the previous light nigori was so robust, but Toyo Bijin Aizan felt very sweet!
It makes me wonder if Toyo Bijin is so sweet!
That's the good thing about comparing drinks!
I'm going to match it with red tuna (🍣).
I'm still waiting for more!
We're about halfway through our hour of Nomiho!
Good pace🙆
a lot of knowledge
Rice used Koji rice：Yamadanishiki/Kake rice：Aiyama
Polishing: Koji rice：40% / Kake rice：50
Specified name sake, etc. Junmai Ginjo/Hiirei-shu
Degree of alcohol content 16
A brand name that I used to meet when I went to Ami in Sendai in the old days.
It's been a long time!
I think it's been 3 years.
This time it's lightly cloudy.
And it's open-mouthed!
I wonder if it was the manager's idea.
Slowly, slowly stir the sake to let the lees come together.
It's a good way to make the sake run rampant in the mouth.
We had a lot of orikara and light nigori on this day, so I was happy to be able to compare them with sake 😃.
Knowing the secrets of sake
Rice / Ako Omachi from Okayama
Polishing ratio / 70%.
◆Alcohol / 16% abv.
Beautiful blue-green label
Illustration of a small bird
A warbler!
Let's have a drink
Lots of ori
A solid light nigori sake 🍶.
Fish cooked in arabesque 🐟.
It came out as a starter!
This is also delicious 😋!
Knowing the secrets of Japanese cuisine
Rice: Yamadanishiki Yumeikkyo
Polishing ratio: 50
Yeast used: In-house cultivated
Sake degree: ±0
Acidity: 1.5
Alcohol percentage: 16
Recently, we often meet at shigi38, Mr. and Ms. Yuki's beautiful brand name.
This day was our first Yamadaho!
It was a full-bodied and delicious sake!
There were many brands we wanted to drink that day, so we only had a little bit of this one.
Let's go next time!
knowledge of sake
Raw material rice: Yamadaho from Hyogo Prefecture
Rice polishing ratio 55
Alcohol percentage 15
Sake meter degree +4
Acidity 1.4
Amino acidity
Yeast: Kurauchi No. 14 yeast
Light purple letters on white background and old-fashioned illustration of a woman
I'm a little curious.
Special Junmai Arabashiri?
Let's take it as soon as possible.
I'll keep it to about 1/3 of the glass.
No, this is so good!
The sweet and sourness is nice 🆗.
I've been drinking Okura since we had an off-line meeting at an izakaya in Morioka 3 years ago.
So it's Nara sake.
I'll keep that in mind.
And it's Nara for Golden Week!
(from a book written in Japanese)
Rice : Omachi
Rice polishing ratio : 60
Alcohol content : 17
Sake Degree : -3
Acidity : 3.2
Yeast : Association No. 701
Please send a line to the manager the day before.
I would like to visit today.
He replied that it would be fine🙆
As usual, I was in the nomiho for an hour ⏳.
I found a crop that wasn't open💡.
I told her it was my birthday, so I dropped it off at Nomiho 🤗.
I knew it was easy to drink!
I was allowed to have another glass at the end of the day!
extensive knowledge
Ingredients 50% domestic rice
Alcohol 15%.
Yeast used: Association 14 yeast
Water used for brewing: Water from the Suzuka Mountains
I was shown to the counter tonight.
Cold storage behind me too!
I was curious about the sky blue label 🟦 here.
Akita sake!
Wow, this is so good!
I'll have to remember that!
I wonder how much I could drink this day in an hour!
Let's speed up ⤴️!
I realized later that it was my favorite flavor because it's Association 1801!
(from a book by a friend of mine who knows a lot about the subject)
Rice: Miyamanishiki
Polishing ratio: 55
Yeast used: Association 1801
Sake degree: +2.5
Acidity: 1.3
Alcohol percentage: 16.5
Kikuhime, which is not usually drunk very often.
This also has a high price on the sticker on the back.
Then let's drink some!
When I drank Kikuhime with Betsan a while ago, we had it hot.
But it's hard to drink hot sake here.
Let's drink it cold as it is 🍶.
As expected
The color wasn't yellow, but I'm not a fan of this kind.
I would have preferred it heated.
Dumplings 🥟 and Lamb Tataki 🐑.
Let's drink more sake 🍶!
my knowledge of sake
Rice used: "Yamadanishiki" from Yoshikawa-cho, Miki City, Hyogo Prefecture, special A district
Polishing 55
Specified name sake, etc. Ginjo/nama-shu
Degree of alcohol content 17
