Time for all-you-can-drink is almost over!
Let's try this last one!
Yamamoto Turquoise Blue Junmai Ginjo
Since I drank it as a gift in Morioka 2 years ago!
It was a fruity sake like a Japanese pear!
For lunch, we went to Chirorinmura for the first time in a while!
The pasta at shigi38 is also delicious!
I tried to bring some as a souvenir, but they said they don't have any packets, so please let me try it next time I come!
The manager also told us about a restaurant in Asahikawa!
Thank you very much!
I'm sure we will be friends for a long time!
extensive knowledge gained from the experience
Rice used: Kensho Shinko
Polishing ratio: 55
Yeast used: Akita yeast No.12
Sake degree: +2
Acidity: 1.8
Alcohol content: 15
It was hidden in the back.
What's this?
Let's have it.
It's different from the others of the day.
You can enjoy the acidity!
This is my second time at Kidoizumi itself!
And AFS, you can choose from a variety of sakes!
I learned a lot, and afterwards, my neighbor's guest was drinking this too!
extensive knowledge of Kidoizumi
The most distinctive feature of AFS is the strong acidity and richness produced by Kidoizumi's unique "high-temperature Yamahai brewing process".
Ingredients : Naturally grown rice
Rice Polishing Ratio : Undisclosed
Alcohol content : 12
From here, let's choose if it's the middle or the lower regular all-you-can-drink section.
I've always been curious about this illustration.
It's written in alphabetical letters, but it's a longevity of the mountain!
And the specs are a secret ㊙️🤫.
Light and easy to drink 🍶.
A brand you can often find at shigi38!
What can we find next time?
The illustration was newly written by illustrator Nakai Tamaki.
extensive knowledge
Rice： Domestic rice
Rice polishing ratio: ---0.01
Yeast: ---
Alcohol content: 15 degrees Celsius
Sake degree: ---
Acidity: ---
The other is the most popular Rice Magic Sparkling Red
A little pink 🩷.
I stirred it but it didn't come out shrieking.
The taste is kind of strawberry 🍓.
I took a sigh of relief after having a fizzy drink!
We ate and drank slowly with sashimi and fried food!
extensive knowledge
Sake: Sparkling sake
Alcohol 7 degrees
Sake degree -70
Ingredients〈Rice: Gohyakumangoku, Black rice〉 Rice, Rice malted rice
Polishing ratio 50%.
After drinking the Kijoshu, we'll go back to the top shelf for the sake we're interested in.
Comparison of the same bottle
Rice Magic Sparkling Junmai Daiginjo by Popularity Ichi!
There is not much left in the bottle, but when I stirred it lightly, it came out sparkling!
It's a refreshing change of pace to forget about the firmness of hiyaoroshi for a moment and enjoy the umashuwa!
We have another one to enjoy as well!
Knowing the secrets of the brew
Alcohol content 7%.
Ingredients: Rice (domestic), Rice Koji (domestic)
Polishing ratio 50%.
A little taste change around here!
I'm getting a little tired of hiya oroshi and autumnal sake.
Let's add some sweetness!
Normally, this sake should be served as the last sake.
It's a nice salty taste.
extensive knowledge
Alcohol content 17
Sake degree -36.0
Acidity 2.5
Amino acidity 2.5
Malted Rice: Gohyaku Mangoku
Koshi Ibuki
Rice polishing ratio 60
Yeast used: Association 901
A tournament that I don't usually have a chance to drink Norihaku Chrysanthemum
I knew it, only 2 kinds 3 times in the past
This is definitely a hiyaoroshi.
When you put it in your mouth, it was very firm.
extensive knowledge
Alcohol 15.0-15.9
Sake degree +4
Acidity 1.7
Amino acidity 1.2
100% Omachi rice grown in Saidaiji district, Higashi-ku, Okayama City, Okayama Prefecture
Same brand
Sake rice difference
Autumn Poem - Kitafuneji Junmai Ginjo Unfiltered Nama-shu
The Mizukagami I mentioned earlier had yeast 1801, which I liked.
This Autumn Poem is a hiyaoshi (cold sake)?
It was very robust.
I could tell the difference when I compared them 🍶🍶.
Knowledge
Alcohol 17.5
Rice polishing ratio 60
Rice: Autumn Poem from Kitafunamichi, Otsu City, Shiga Prefecture
Sake degree +7
Acidity 1.7
Amino acidity 0.7
The sake in the upper row, the manager himself seems to have examined what he was interested in at the liquor store and brought it in!
Asamegosei? Two kinds of sake I don't know!
Drink, drink, drink 🍶🍶!
This one is a little lighter than the last Hiyayogoshi, and has a delicious sweetness that I like!
Chewy deep-fried squid with shichimi from Kyoto!
Drinking sweet and tasty sake while eating it hot!
I'm so happy 😀!
Knowledge
The name of the sake is Asajiwo
In the 100th verse, it's Asadifu
Asakayo no ono no shinohara shinobu, but not too much, etc., Hito no koishiki" by Minamoto no Hitoshi, a councilor, etc.
Sake meter (sweetness/spiciness) -2
Acidity (light and dark) 1.6
Rice polishing ratio 55
Amino acidity (richness) 0.6
Rice used: Mizukagami produced in Otsu City, Shiga Prefecture
Alcohol content 17
Yeast: Association 1801
I'm going to attack the top shelf.
The manager says, "You can open your mouth if you want.
Then let's open it right away!
This is another unfamiliar brand!
Shinanonishiki Dai-harakuchi Junmai-shu Hiyoshi Oroshi!
Shinanonishiki itself is a sake I've had at Fukurokuju four years ago.
Like the most popular one, the mouthfeel is quite firm!
I have to say that Hiyoroshi is just like this!
But when you sip it slowly, you can taste the apple-like flavor on the tip of your tongue.
It's very deep!
Three kinds of sashimi
Tuna, salmon and two octopus.
a great deal of knowledge
Alcohol 16.5
Sake degree +10
Acidity 2.4
Amino acidity Not disclosed
Ingredient rice: Miyamanishiki grown in Kamiina
Polishing ratio 61
I have to tell the manager.
I called him and I'm on my way.
He said he's moved into a new apartment near the restaurant by chance.
I asked for the usual all-you-can-drink for one hour.
He told me that he had a coupon for the top shelf drinks.
He said it was a housewarming gift. ㊗️
Small bottles and four-packs are displayed on the top shelf.
First, an unfamiliar black bottle!
A traditional technique of steaming in a Japanese kettle.
My first time drinking Popular Ichi, and it's not like I've never had it before!
This was my fourth time 👀 and it had been a while!
As the name suggests, it was a dark sake!
Heavy and robust!
I poured a glass full of it, so after this, let's go a little bit at a time!
Eggplant 🍆Seasonal food, delicious 😋!
extensive knowledge
Polishing ratio 60
100% domestic rice
Alcohol 16
At @sapporo shigi38
You lose track of time when you're chatting and drinking.
I need to catch the 21:00 express to Asahikawa on this day!
Last but not least
Tosa Kochi sake!
We had this one a year ago at this restaurant!
Both Tosa Shiragiku Natur and Akigari are made into a fruity sake!
We drank them well!
Let's drink again!
It would be best if we could go to Kyoto.
The limited express train to Asahikawa was more crowded than I expected!
I got on the train without any problems!
I will study hard today!
extensive knowledge
Rice used: Asahi 50% polished rice
Sake Degree +
Acidity 1.5
Alcohol content: 15 to 16 degrees Celsius
Yeast: Kochi yeast
At @sapporo shigi38
I also found a bottle of Sei!
I often drink test brews, but this was my first time to try it.
Collaboration with Mr. Tsuchida!
I enjoyed the acidity of the robust kamishige yeast!
We ordered too many side dishes this day!
I couldn't finish all of them!
I finished all the oysters that were served to us!
Knowledge
Alcohol content: 15
Sake degree: -0.95
Acidity: 2.1
Rice used: Gohyakumangoku
Rice polishing ratio: 70
Condition: Nama-shu
A test brew by Seishuzo using Tsuchida IDO yeast, the yeast used by Tsuchida Sake Brewery.
IDO stands for isoamyl dodecane
("Isoamyl, boom! Iso-DO-kan! Iso-DO-kan" → "IDO!)
At @sapporo shigi38
All you can drink for 1 hour, time is up.
Let's add another 30 minutes.
I want to catch the 9pm express so I'll be here until then!
Kawazuru's Featured Brand!
We had this Tanonota Junmai Nama Nama sake at Fukurokuju last year!
Tonight there is only a little bit of it left!
The last comment was that it had a pineapple flavor.
I couldn't get that image this time because there was so little of it!
Looking forward to the next time!
Yodarechicken is also delicious!
a lot of knowledge
Rice : Yamadanishiki produced in Kagawa
Rice polishing ratio : 65
Alcohol content : 16
At @sapporo shigi38
The manager is standing in the kitchen, leading the kitchen and cooking.
He looks so busy!
He quickly offered me this plate.
If you like, you can have these oysters with seasoning.
Thank you!
I love oysters💕!
I told him that I would be moving to Sapporo in the fall.
I promised to come back again!
The sake was Kame no Umi, which we missed the last time we were in Hakodate!
This is only the 4th time!
Of course it was my first time to drink Umakuchi Junmai!
Very beautiful and fruity for a junmai sake!
My younger brother seems to like dry sake, which is a little different from my taste, but there were quite a few dry sakes on the day, so he seemed to enjoy it!
extensive knowledge
Rice used: Hitogokochi from Nagano
Rice polishing ratio: 59
Alcohol content: 15
At @sapporo shigi38
There are still many sakes to drink in the cold storage!
There was also Eiko-Fuji!
We had a lot of Hiyayoroshi the day before, but we had to try it!
We had it for the first time last year at shigi38 and again this year at Noe in August!
Hiyoroshi is a good sake to put in between your favorite sakes, it makes a big impact!
knowledge of the brewery
Rice: Gohyakumangoku
Polishing ratio 50%.
Yeast: Yamagata yeast
Sake degree +1
Acidity 1.8
Alcohol 17
Acidity 1.4
At @sapporo shigi38
Junpai-kun asking if you'd like to try some tuna sashimi.
Nice 👍.
The manager recommended a special sashimi mixed with other fishes as they didn't have any tuna in stock that day!
We also ordered shiso dumplings and sausages to go with our drinks!
My favorite Houou Mita found in the cold storage!
Black Phoenix Junmai Ginjo bottle warmed and hi-ire, twice on draft and twice on bottle warming!
I was able to drink the Gold Phoenix this summer, and the Black Phoenix is another Hououmida brand I can't pass up!
It was delicious and finished in no time!
Let's go next time!
knowledge
Alcohol content: 16-17%.
Sake degree: ± 0
Acidity: 1.6
Rice used: Aizan
Rice polishing ratio: 55
Condition: Fire-brewed
At @sapporo shigi38
The next drink is designed by Bishu.
I love my good friend Mexican Tequila 😍.
I met this sake in Akita at Sakebai.
After that, we used to compare the raw sake and the fire-brewed sake at Ami in Sendai.
Colonel Lal also brought us Hoya Kimchi (sea squirt kimchi)!
This sake holds fond memories for me!
Less sweet than Kafuda Sake!
It is a delicious sake that is typical of Akita!
The first dish of the day was "Zangi"?
No, it was fried tuna!
Very hearty!
Let's drink it with assorted pickles!
We talked so much that we couldn't keep up with each other's drinking!
All-you-can-drink, let's not lose out!
extensive knowledge
Rice：Hyogo Yamadanishiki
■Polishing ratio: 55
Yeast used: Preserved in the brewery
■Alcohol content: 16
At @sapporo shigi38
A junior who was transferred to Kyoto 2 years ago invited me to Sapporo for a drink.
He asked me to introduce him somewhere.
He said he was already there and had a beer.
Tonight we started with an hour of all-you-can-drink sake!
There are 32 kinds of sake for this night!
I found a packaged sake, so let's start with this one!
The "Shifuda-shu" (tankba kumi-kumi) "Tanba Kumi Tamarei Fresh" Junmai Daiginjo was drunk at least twice each, both on the hi-ire and the nama-shu (raw) side!
Sometimes the label notes are "fresh and light", sometimes they are not!
I like sweet sake, though I don't have the red stamp on the nama-shu, leaving aside the profundity: ❤️
Unsknowledge
Rice used: 20% Yamadanishiki / 80% sake brewing rice
Rice polishing ratio: 50
Alcohol content: 14% (undiluted)
It's almost time for the last few minutes ⏳.
I decided to do this last one.
Yuki's beauty
Yamadaho this day, the second time!
I paired the tomato flavor of the pasta with this crisp, dry sake!
After this, we finished up with some Saku and ginger ale!
It was going to be a busy week, so we recharged our energy with good sake!
extensive knowledge of Japanese cuisine
Rice used: Yamadaho
Polishing ratio: 55
Yeast used: Cultivated in the brewery
Sake degree: +4
Acidity: 1.4
Alcohol content: 15
