The all-you-can-drink extension is almost over.
The last one is a Chiba sake which I think Master would like.
Kangiku Hashu Honor
Kawaguchi Natto was dry, so this was a fruity sake with a hint of sweetness!
We finished off the meal with pasta!
Let's have a drink again when you come back to the city!
knowledge from the past
Alcohol content: 15
Sake degree: -
Acidity: -
Rice used: Hashu Honor, Yamadanishiki
Rice polishing ratio: 50
Condition: Nama-shu
I remember when we drank Kawaguchi natto at Ami's a long time ago.
We also have natto omelette. Shall we go for a bit?
A little bit.
Yeah, like this.
It's good to drink while eating natto🙆
It's sake brewed with Sasanishiki 🍶.
(a little bit of knowledge about sake brewing)
Sake degree: +5
Acidity: 2.2
Rice: Sasanishiki produced by Ichihasama Shimatotai, Kurihara City, Miyagi Prefecture
Rice polishing ratio: 55
Alcohol percentage: 17
All-you-can-drink extension
Usually I finish drinking in an hour at this restaurant, but when two people are drinking together instead of just one, we can talk about many things and the pace of drinking increases!
Let's continue drinking Tohoku sake!
What to drink without it!
Yukino Kayasha ☃️
It was snowing heavily in Sapporo on that day!
Let's drink until it stops snowing a little more 🍶.
knowledge
Rice used: Yamadanishiki Akita Sakekomachi Rice polishing ratio: 55
Yeast used: kept in the brewery
Sake degree: --
Acidity: --
Alcohol content: 16
Let's go back to Tohoku again from Kyushu!
Fukushima sake 3rd category 👀.
Aizu Nakasyo since Kiri 4300.
We are lucky because we don't have a chance to meet it very often. ✌️
Nice aroma and a little dry!
Pair it with natto omelette!
You've extended the all-you-can-drink time, master!
extensive knowledge
Alcohol content: 17
Sake degree: +2.0
Acidity: 1.7
Rice used: Gohyakumangoku
Rice polishing ratio: 60
Condition: Nama-shu
Let's continue with Kyushu sake!
If you have my favorite Koei Kiku, let's drink it!
Now that I know that Master really likes this kind of fruity sweetness, it's easier to choose from here!
knowledge of the brewery
Type: Tokubetsu Junmai
Alcohol 14
Sake degree - Sake
Rice used: -
Polishing ratio 60
Kyushu Sake
Let's continue with Fukuoka Sake
Yama no Kotobuki
I was impressed by this sake the other day, so I'll have my master drink it too!
The dry taste is not so harsh.
It goes well with tuna.
Skandhavn's knowledge
Rice : Yume Tsukushi
Rice polishing ratio : 50
Alcohol content : 15
We started with Tohoku sake, so let's start with a little Kyushu sake from here!
The selection for this day was left to me!
For me, it was the first time since last May!
Uguisu from the garden where I visited a sake brewery a long time ago!
Master said this is also delicious!
the extensive knowledge he has acquired over the years of his career
Rice used: Yume-ichikkyo
Polishing ratio: 50
Yeast used: In-house cultivated yeast
Sake meter degree: +3
Acidity: 1.5
Alcohol content: 15
Isn't this the next best thing to clean sake?
Hirotogawa's Nigori Nama!
It's crisp and delicious 😋!
Tuna appeared 🍣!
They put two kinds of tuna!
Thank you 😊.
my knowledge of tuna
Rice used: "Yumeko" from Fukushima Prefecture
Polishing 60
Specified name sake, etc. Junmai/namaishu
Degree of alcohol content 16
I'll have my master drink this one, which was so good the last time we drank it.
From old sake to beautiful jungin!
We realized again that we both like this kind of sake!
We had a lot of fun talking about all kinds of things!
the extensive knowledge we have accumulated over the years.
Polishing ratio 50%.
Nama-zake
Sake degree -2.5
Acidity 1.5
Amino acidity 1.5
Yeast: Ogawa yeast
Mutsu's master came to Michi
He wants shigi38 who was with us last time.
Let's drink while eating tuna and dumplings!
The restaurant is full on this day, too!
After greeting the manager, we started all-you-can-drink ▶️
Let's drink this freshly opened bottle!
It's been a long time since I've had Daishichi!
It's quite yellow 🟨 when poured into a glass!
Let's fill the glass half full!
It was 10 years old!
It was the right choice to drink only a little ✅.
First, drink up, wash the glass with Ami-ryu and Wakaragi water, and then move on to the next sake 🍶.
the secrets of the brewery's secrets
Rice used: Gohyakumangoku
Polishing ratio 69% (super flat polished rice)
Sake degree +2
Acidity 1.9
The last sake of the day was also raw sake!
Akita sake in succession!
Snow Kayasha with pink letters on a white background is either a nouveau or this nama-shu!
This sake was served at Ami a long time ago!
The day ended without any disappointment!
Tomorrow is Yamagata!
But will I have time to drink sake?
We will be back here at shigi38 next week!
extensive knowledge
Rice used: Yamadanishiki Akita Sakekomachi Rice polishing ratio: 55
Yeast used: Preserved in the brewery
Sake degree: --
Acidity: --
Alcohol content: 16
This black label I skipped when I came here the day before.
It's a mansaku no hana.
It is different from the black label of Mansaku no Hana that I drank at Mishina-san at the beginning of the New Year!
Let's have it!
It's Jun Dai, so it's another beautiful sake 🍶.
On this day, you can try junmai, tokubetsu junmai, tokubetsu honjozo, and other genres that you don't usually drink as much as you can!
Over 30 selections!
Time is almost up!
Let's have one more to finish!
extensive knowledge of our wines
Ingredients : Akita sake brewing rice
Rice polishing ratio : 50
Sake Degree : +1
Acidity: 1.5
Amino Acidity: 1.4
Alcohol content: 16
Let's drink some sake from Shikoku 🍶.
We compared two kinds of sake at this store.
This day was different!
This is a series of Nama Sake 🍶.
More of a solid type of sake....
Tuna, gyoza, tsukune and natto omelette!
I think I can drink a little more while eating various things!
Knowing the secrets of sake
Rice : Ooseto
Rice polishing ratio : 55
Sake Degree : +1
Acidity : 1.5
Alcohol content : 15
Discovered a light pink Sasasamune
Fourth one.
Black, engine, yellow, and then light pink.
They are all junmai ginjo.
Delicious sake with a soft touch
It's like that!
a great deal of knowledge
Yeast: Utsukushima dream yeast
Degree of alcohol content: 15% undiluted
Acidity: 1.4
Sake degree: -1
I'm pretty sure I had something similar to this somewhere last year.
You can look it up right here in Sake-no-wa.
I had a bottle of Mishina in the fall.
This time, it's raw sake!
And it opened on the palate!
It was light and fruity!
A big tsukune (tsukune is a type of meatball) appeared!
This is a great way to get more sake 🍶!
The secrets of the brew
Alcohol content 15
Rice: Tamakae produced in Shiga Prefecture
Polishing ratio 60
Nama-sake, fired, unpasteurized
Sake Degree
Acidity
Yeast
4600
The store is crowded on this day of the weekend.
The manager is moving from place to place.
He seems to be busy.
Let's choose the number from the all-you-can-drink menu!
If that's the case, I selected Snoclet from Koeikiku, which I drank the week before but is my No. 2 sake!
Stir slowly and gently!
It mixed well!
Wow, I was so impressed with the citrusy flavor 🍋🍊!
The master of Mutsu is coming to Michi next week!
He will be back next week with his daughter and son-in-law!
The manager seems to be busy with that meeting as well, so I'll be in touch again!
extensive knowledge of the art of cooking
Alcohol content 13%.
Sake degree
Rice used: 100% Yamadanishiki
Rice polishing ratio
Speaking of Wataya, Sake found at Ami in Sendai
Ami closed last year
Found yellow Kawaguchi natto
I drank at Ami in September 2021
It's been a long time since we met!
I ordered a natto omelette, so let's drink it!
Sake brewed with rice Sasanishiki!
It's hiyaoroshi!
It has a strong taste!
The waitress in front of the cold storage asked me if I was going to drink it.
I told her it was delicious!
extensive knowledge of the brewery
Rice: 100% Sasanishiki from Kurihara Ichihasama Shimatotai, Miyagi Prefecture
Rice polishing ratio: 55
Sake degree: +5
Acidity: 2.2
Amino acidity: 1.7
Alcohol content: 17
Yeast: Miyagi yeast
On this day, there were two kinds of Yamazen Kotobuki!
I had already had the other one, so I selected this one!
Junmai Daiginjo Dry
It is dry but not so harsh!
It was just a little spicy when I finished it.
It is a Junmai Daiginjo, so it has no cloying taste, which I like.
Plain grilled dumplings will speed up the drinking speed!
Knowledge
Rice : Yume Tsukushi
Rice polishing ratio : 50
Alcohol content : 15
Confirmation of many alcoholic beverages I have yet to drink.
But now that I've found it, I'll drink it!
Sake that I usually encounter at Fukurokuju is here at shigi38!
Special Junmai Nakadakari direct-filtered unfiltered raw sake
Yamama with stability: ⛰️
It's still delicious 😋!
extensive knowledge
Rice : Gohyakumangoku, Koiibuki
Rice polishing ratio : 60
Alcohol content : 17
Yeast used : Ginjo yeast
The cold storage of the day, there are still quite a few of the same items as when we visited the week before!
Other than that, let's continue drinking!
This silver label we missed last time!
It's a special honjozo!
The taste is something I've never had before!
It's hard to describe.
I thought I ordered tuna blush next to the edamame, but something even better arrived!
Mr. Board, he turned around and grinned at me.
Thank you 😊
a great deal of knowledge
Rice used: Gohyakumangoku
Rice polishing ratio: 65
Sake degree: -0.5
Acidity: 2.0
Amino acidity: 1.4
Alcohol content: 19
