I've tried many times, but nothing works.
I can't get the picture to work.
I gave it some more time and finally succeeded!
I finished the all-you-can-drink day with a retro label!
extensive knowledge
Rice:Yamadanishiki
Rice polishing ratio:60
Sake Degree : -2
Acidity : 1.7
Alcohol content :13%(undiluted)
I can't update this last post of the month after the rain no matter how many times I try.
But this one is OK: 🙆♂️
Why?
When we finished the all-you-can-drink and went to pay, the president's brother came and asked us to choose one of our favorites from the top shelf.
I didn't choose the expensive one, but the one I liked.
This one, the red label, please.
I enjoyed the firm acidity.
We look forward to serving you for a long time to come!
Walking home in 1 minute!
I slept soundly 🛌.
extensive knowledge
Mr. Kenso Takagi, the executive director and chief brewer of Jyushiyo (Yamagata), said that if he were to entrust the brewing of sake to someone other than himself, it would be rude to name a respected senior brewer, but he had no problem saying, "President Shoichi Sato.
Rice used: Omachi produced in Akaban, Okayama Prefecture
Rice polishing ratio: 50
Sake meter: +2
Acidity: 1.7
Amino acidity: Undisclosed
Yeast used: Undisclosed
Alcohol percentage: 16
I extended the all-you-can-drink for 30 minutes, so I decided to have a little rice dish, but it turned out to be fried noodles with starchy sauce.
Blue label sake?
What is it?
It's a commemorative sake for the 410th anniversary of the company's founding.
extensive knowledge
Rice: Domestic rice suitable for sake brewing
Rice polishing ratio 55
Alcohol 15%.
Sake degree +1.5
Acidity 1.2
Amino acidity 1.2
Yeast
Now that the best tuna has arrived, we're still drinking.
Yamamoto captured it too!
I enjoyed the sharp acidity.
a great deal of knowledge
Rice: Kame-no-o from Noshiro City, Akita Prefecture
Rice polishing ratio: 55
Sake degree: +1.0
Acidity: 1.7
Alcohol content: 15
I was drinking this year's newest drunken whale sake twice!
The label of Drunken Whale is a little unfamiliar to me.
You had it a year and a half ago at this restaurant.
When I was working in Shikoku, I used to drink this sake a lot!
I'm still interested in this brand.
Tuna fatty tuna with a crispy, spicy and tasty sake.
I knew it would go well with it!
Knowledge
Alcohol content 15
Rice used for making sake
Rice polishing ratio 55
Fire-brewed
Sake degree +6
Acidity 1.6
Yeast: Kumamoto yeast (KA-1)
When I find Eiko-Fuji, I drink it without fail!
When I checked out Sakegawa, I found that this extremely supernova HYPER NOVA Junmai Daiginjo Unfiltered Nama Sake was the first Eiko-Fuji I had ever had!
New ones come out every week!
There are many more that I have never tried, but when I find them, I want to drink them all one by one and conquer them all!
I heard that the sake rice has been changed from Setsuwakamaru to Hokkaido's Ginpu.
I don't remember the taste, but I vaguely remember liking it!
The president's younger brother came from the kitchen and said, "Here you go.
Is it OK? I'll take it!
We decided to extend the all-you-can-drink for 30 minutes.
extensive knowledge
Until last year, we used "Setsuwakamaru", but from this year, we use "Ginpu" from Hokkaido
Alcohol content: 16.6
Sake degree: -3
Acidity: 1.9
Amino acidity: 0.8
Rice: Ginpu
Rice polishing ratio: 50
There's more to come.
Good sake.
Haneya is here too!
This Tominokoha is the first time since Mr.
The first course of stewed and pickled yam with tuna in three different colors is delicious and makes the sake go down a treat 🍶.
extensive knowledge
Tominokori" is Toyama Prefecture's original rice for sake brewing, developed over 10 years by Toyama Prefecture. 2010 saw the registration of this new sake rice variety, born from a cross between Yamadanishiki as the mother and Toyama Prefecture-bred Oyamanishiki as the father.
Rice: Tominokoh from Toyama Prefecture
Rice polishing ratio: 60
Alcohol content: 16%.
Sake degree: ±0
Acidity: 1.4
We found various good sakes on this day!
Houou Mita is one of them!
And high spec sake!
We are finding delicious sake just as we wanted 🍶.
knowledge
Ingredients : Sake Mirai
Rice polishing ratio : 40
Alcohol content : 16
So far we've used the coupon (add 800 yen) to drink from the top shelf of the cold storage room, but let's start again from the regular all-you-can-drink section!
There are a lot of good sake on this day!
There's even a bottle of Kunoshinin Kuheiji!
I'll definitely have some!
Let's drink while chatting with the president's brother who is in the kitchen.
Knowledge
Rice: Omachi (grown in Akaban, Okayama Prefecture) ■Polishing ratio: 50% ■Yeast: Association 14
Sake meter degree: undisclosed
Acidity: Not disclosed
Alcohol level: 16-17
Toyonoume, you can now search.
It used to be handmade.
Great interest in Kochi sake recently!
extensive knowledge
Rice: Matsuyama Mitsui (Ehime)
Polishing ratio 50%.
Alcohol content 16
Sake degree +2
Acidity 1.5
Koshi Honor
Second time
Last time: KIKI
This time Myaaan
This time it was Myaaan.
They also have a sake called "Qn".
knowledge
Rice polishing ratio 65
Alcohol level: 13 degrees Celsius
With the coupon, you can also drink the other alcoholic beverages for ➕800 yen!
Then, please!
Let's drink the ones you like first!
I found Koshi!
It's hiyaoroshi!
Yummmm, yummy!
Let's drink it with a sour appetizer!
extensive knowledge
Rice polishing ratio: 58
Alcohol content: 16%.
I finally got to come and say hello to you.
But the manager, who was a close friend of mine, moved.
Well, it seems that he had been informed of the move.
All-you-can-drink start ▶️
There's Jikkai!
We'll have all of it since there's not much left!
Nice taste!
extensive knowledge
Ingredients Koji rice: 20% Yamadanishiki (produced in Mie Prefecture) 60
Kake rice: 80% Hachitan-Nishiki (produced in Mie Prefecture) 60
Alcohol 15.5
Yeast used: No. 9 yeast
Spring water from Nabari River (medium soft water)
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, choose from the middle and lower sections of the regular all-you-can-drink section!
Here is an illustration I've always been curious about, a jacket selection!
It's alphabetized, but it's the 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%.
