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
We also had some green Kawazuru, so I'll drink it.
It's fruity too, isn't it?
Kawazuru seems to be very popular these days!
What is the secret?
(the secrets of the brewery's secrets)
Rice used : Sanuki Yomai
Rice polishing ratio : 58
Sake Degree : -4
Acidity : 1.9
Alcohol content : 16
Found two types of Kawazuru 💡.
We started with the blue label.
I drank it last year at this store too...
The comment at that time was that it was like a ramune.
I think I liked the Hakuba and this Kawatsuru among the ones I drank that day!
(from the extensive knowledge of the brewery's history)
Rice : Sanju Oceto
Rice Polishing Ratio : 65
Alcohol Content : 16
I was wondering how much time was left for all-you-can-drink ⏰.
At that time, the manager came here with a new bottle of sake delivered that day!
As usual, he said, "Please have one of these, I'm so happy!
It's a work of art!
I'll save the last one for last and drink all I can drink first!
(I was really interested in the Senkin Kabutomushi.)
Naturally, the sake was warmed up and the sweetness was spreading!
the skilful use of one's knowledge
Rice: Domestic rice
Polishing ratio: 50
Alcohol content: 15%.
Sake Degree: Undisclosed
Acidity: Not disclosed
Let's try another sake from Ishinomaki!
We have already had this series of sake from Watanosen No. 2 in the past, and this time we'll have Yamadaho!
Hitakami is still dry.
Dry is also good for sashimi🙆
Skills and Knowledge
Alcohol content: 16
Sake degree: + 3
Acidity: 1.9
Rice used: Yamadaho
Rice polishing ratio: 60
Condition: Fire-brewed
When you come to shigi38, you will be served a variety of appetizers!
The fish of the day is the most satisfying and my favorite 🫶!
The next sake is a little sweet and fruity!
We had only a few glasses of Kangiku Haruhi left.
It's still delicious and safe: 😮💨
There are many more sakes that I'm still interested in!
Let's hurry up and drink!
Knowledge of Sake
Rice : Yamadanishiki, Akaban Omachi
Rice polishing ratio : 50
Alcohol content : 15
Hidden in the back of the cold storage, I thought this sake was named after Tarumi in Hyogo Prefecture, but it turned out to be a Taruhi Junmai Juguchi Harakuchi Sake!
Fresh on the palate!
It was a little dry!
The assorted pickles of the day were also quite good!
Eat one and drink sake!
I like this kind of thing. ❤️
extensive knowledge
Rice: Yamadanishiki
Sake degree: +8
Rice polishing ratio: 65
Alcohol level: 17
Acidity: 1.8
On this day, we had pickles and three kinds of sashimi.
The sashimi was fresh and went great with sake!
The next sake was my favorite, Chibijin!
As I have posted in the past, it is my favorite!
It was so beautiful that I couldn't believe it was junmai (pure rice)!
extensive knowledge
Koji rice: 65% Yamadanishiki from Yamaka, Kitsuki City, Oita Prefecture; Kake rice: 70% Hinohikari from Oita Prefecture.
Yeast】Original combination of Kumamoto yeast and other yeasts.
Sake Degree】±0
Acidity】1.8
Amino Acidity】1.4
Amino acidity] 1.4 【Degree of alcohol】15 degrees
This summer vacation, we will attack Tohoku!
Yamagata, Miyagi and Iwate.
We have decided to stay in Ishinomaki, Miyagi Prefecture on the first day!
Ishinomaki's sake is Suminoe and Hitakami!
Both of them are available on this day!
Let's drink!
This is my second time drinking Nakadaru!
I was expecting a dry sake, but it is a nice and calm sake!
I think I feel a little bit of spiciness at the end.
I miss Kitanomine in Sendai and Imamura in Ishinomaki!
knowledge of Japanese sake
Rice：Yamadanishiki Kura-no-Hana
Polishing ratio: 50
Yeast used: Miyagi yeast
Sake degree: +3
Acidity: 1.6
Alcohol content: 16
I was late for an appointment this day due to a long day at work!
Sorry manager!
It seemed that many new sakes had arrived that day, so all the young waitstaff put a tag on each bottle of sake, labeling it dry or sweet, and then put it in the cold storage!
When I asked if I could drink these as well, they told me that they would not be able to serve them when the current 32 types were gone.
So let's start with the ones that interest me.
This is the first sip!
Atago no Matsumatsu is a Sendai Ami, and its debut was a dry, fresh sake, so it has the image of being spicy!
But this special junmai is fruity and delicious 😋.
Lucky🤞!
It's a challenge to try something you don't know!
The entrée of the day was roughly simmered fish and pickles!
I chose good stuff for chibi chibi 🆗.
All you can drink for 1 hour ⏰.
Hurry up and try some things ⏰.
knowledge of what we do and what we know
Rice polishing ratio 60
Sake degree +3
Acidity 1.6
Amino acidity 1.2
Alcohol content 15
Rice used: Domestic rice
I started Sake Wa on March 1, 2020.
Just around the time the corona infection started.
I had a little more time on my hands, so I found this app and started it!
It was a magical app that allowed me to post the drinks I drank, and it gave me an idea of what kind of drinks I liked, which prefectures I tended to drink from, and even what kind of restaurants I often drank at!
Over the past five years, I've had the pleasure of sharing sake with several of my friends, and I've also been able to exchange information with some of my best friends through this app!
I am very thankful for that!
And for this 5000, I went to my favorite sake shop hoping to drink my number one sake, Shinmasa, but unfortunately they were out of stock 😢.
Then let's do the usual all-you-can-drink and choose the ones you're interested in!
There were 32 candidates for selection that day!
Among them, I chose the brand I've been interested in recently, Chiba Sake no Kouji, BYAKUYA Hakuba Nama Sake!
I had had it twice last year, but this day it was excellent 😋.
There were faint bubbles in the glass....
Sweet and sour, it was great!
Let's keep it in our memory as a brand that should not be forgotten for a long time.
Sake no Wa, please keep up the good work 🤗.
extensive knowledge gained from your experience
Ingredients : rice, rice malt, brewing alcohol
Rice Polishing Ratio : Not disclosed
Alcohol content : 15
Good morning, Shinshin SY! 🙋
Congratulations on your unprecedented 5,000 check-ins! 🎉🎉🎉🎉🎉
That's 1,000 brands per year, so drinking 3 bottles each day is too much! 😱
Congratulations on your achievement, Shinshin SY! But still, 5,000 is a great achievement! I always refer to your knowledge and expertise. Congratulations again.
Thank you Tomoyuki Kumagai 😊.
I'm slowly drinking my way through which is my favorite sake 🍶.
But I'm a boar or glass drinker, so 45ml average ✖️5000CI = 225,000ml = about 125 bottles (equivalent to a bottle) 😋.
WOM, thank you 😊When I write down my knowledge, I am reminded that even when I drink the same brand again, the small numbers have changed, or the Junmai Daiginjo has been changed to Junmai. Sake is very deep!
Thank you very much, Utsuchi~'s super~ryuppa 😊.
Thanks to Sake no Wawa, I can use it as a reminder to not forget the drinks I drank when I travel to various places, and I can also refer to the restaurants you drank at 🍶.
Hello, Shinshin SY 😃
Congratulations on your 5,000th post ㊗️ 🎉!
It looks like you will be able to make a book 📕 with the accumulated records of the restaurants and drinks you visited!
Thank you Jay & Nobby 😊It's getting harder and harder for me to remember to do anything so I'm putting this up with the help of Sake no Wawa 📝 lately I've been writing my comments later and then skipping them 🤣.
Congratulations to Shinshin SY on 5,000: ㊗️🎉 I mean, I didn't realize it was already 5,000. It's too early. Let's slowly increase the number from now on. I think it's useless to say it, though. I'm looking forward to the end of the month.
Thank you, Beksan 😊This is only a post with a boar cup and glass 🥂Nothing to dignify it 😕 Hakodate mishina, this day, too. We are having fun drinking! Enjoy the end of the month Sakura, Mr. 🍶🍶🍶🍶 Hope it's a nice day: ⛳️
Thank you, Mexican Tequila. 🇲🇽 I don't think I can compare with you guys because we drink different amounts at a time. I only put it here so that I don't forget the ones I drank a little bit at a time. I had 8 kinds again tonight🤗.
Congratulations to Shinshin SY on your 5000 check-ins✅ ㊗️㊗️㊗️
But Chikuji Tuna and Meat Sashimi Paradise shigi38's sake lineup is awesome! Makes me want to go back 😋.
Thank you @Mizuhashi😊shigi38 always has over 30 all-you-can-drink selections and many of the brands are well-known, so we always look forward to your visit 😌Please come again ✈️🍶
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
