Here's the Auras.
I was impressed after a long time after drinking a few days ago.
It was raw sake!
It's still delicious 😋!
I bet the curry beef hot pot we had for lunch at Yoshinoya would also be delicious with sake 😋.
Now, I have to work on Saturday!
I have to work hard!
Decided to go to Morioka in December!
I'm making arrangements for a drinking party 🍶🍶🍶🍶🍶🍶.
a lot of knowledge
Rice：Koji rice：domestic rice (Yamadanishiki) / Kake rice：domestic rice (Nishitonoshizuku, Hachitanishiki, Yamadanishiki, etc.)
Rice Polishing Ratio: 60
Alcohol percentage: 15% (undiluted)
Yeast: No. 701
JAL lounge sake has changed to Kamonishiki Shagafuda Sake, so if you find Shagafuda Sake in the cold storage on this day, you have to drink it!
Less sweet than JAL's other sake.
But I like it, don't you?
Well, time is almost up!
What to have last?
I had already decided. Now, what is it?
a great deal of knowledge
Rice used: 100% sake rice
Rice polishing ratio: 50
Alcohol content: 13% (undiluted)
Yokoyama's super-dry taste has been around since Morioka and Akita.
I knew it! It's a hard brand to find.
I still drink it 🙆
Dry and sharp🙆
Sketches
Rice used: "Yamadanishiki" from Hyogo Prefecture
Polishing: Koji rice: 50% / Kake rice: 55
Specified name sake, etc. Junmai Ginjo/namaishu
Degree of alcohol content 16
Let's start with four of our favorite brands!
First, Mr. Yamamoto!
Sunset Orange 🍊 which I got in Okayama the other day.
It's like a tangerine!
Here comes the freshly baked tsukune!
Let's melt a raw egg and divide it into 4 equal portions!
On this day, we had edamame (soybeans), gyoza (dumplings), motsu (pork cutlet), and tsukune (grilled tsukune)!
That's enough for me!
A nice accompaniment to delicious sake!
the secrets of the art of Japanese cooking
Rice: Miyamanishiki (produced in Yuzawa, Akita)
Polishing ratio: 55
Yeast used: Association No. 6
Sake degree: +2
Acidity: 1.6
Alcohol content: 15
I found a ladybug label.
I have to drink it.
It was a delicious, refreshing Junmai sake!
extensive knowledge
Rice: Gin-no-sato
Rice polishing ratio 60
Alcohol content 15
Yeast used: No. 9 yeast
A spin-off from the spring Italian label series "Quadrifoglio".
Coccinella Coccinelle" means "ladybug" in Italian, and in haiku, ladybug is a seasonal word for summer, which is why it was released at this time of year.
When I find Eikofuji, I still want to drink it!
I drank Survival in Tsuruoka 6 years ago.
I drank it 2 years ago in Yamagata!
Recently, I often come across this brand at SHIGI38.
It is one of my favorite brands!
I think sweet sake goes well with dry stewed pork.
knowledge from the past
Rice used: Tamanao (Yamashu No.4)
Rice polishing ratio: 50
Alcohol content: 16.9
Yeast used: Yamagata yeast
Sake meter degree: ±0
Acidity: 1.5
Amino acidity: 0.6
In the cold storage, we had an all-you-can-drink selection of 32 different kinds on this day!
I'm not familiar with this labeled sake.
Let's try it!
I have had Tenju at Akita Shumaru and Kushiro Sakura, but this Jungin was new to me!
It was a solid sake 🍶.
knowledge of the brewery
Polishing ratio: 60
Rice ： Contract cultivated rice for sake brewing from Tenju Sake Rice Research Association
Alcohol content : 15 %
Yeast used : ND-4 (Tokyo Univ. of Agriculture short-rotary strain)
Sake meter rating: +2
Acidity: 1.6
I will visit Tochigi Prefecture in December, so let's drink Tochigi sake!
Houou Mita followed by Sentori
This modern Sentori is now available at JAL lounge!
If you enjoy sourness, you should try Sentori.
This is the first time for me to try it, but it is very good!
Skills and Know-How
Rice： Yamadanishiki (Sakura City, Tochigi Prefecture)
Rice Polishing Ratio： Koji Rice 50%, Kake Rice 60
Alcohol content : 14.0% (Unpasteurized)
Sake meter degree : ---
Acidity : --- 0.01
Yeast : ---
Kibo Junmai Unfiltered Unrefined Nama-shu, Natural Lactic Acid Bacteria Brewing, which we have already had several times this season.
The cork is not open.
If you want to open it, let's drink the top clearings without stirring!
It is more aggressive to the oral cavity than Halcyon!
It is very strong!
I thought later that it was the best of the day!
We continue drinking sake while eating two kinds of dumplings!
a great deal of knowledge
Rice ... Kita-Shizuku from Hokkaido
Rice polishing ratio ... undisclosed
Sake degree...undisclosed
Acidity ... undisclosed
Amino acidity ... undisclosed
Yeast used ... Not disclosed
Alcohol percentage ... 16
Even if you order entrée, it's hard to get it on this day.
The employees seem to be busy!
Let's drink as much as we can with the appetizer of edamame!
There were two kinds of chrysanthemums that I love this day, so let's compare them!
The restaurant's rule does not allow us to pour two glasses at once, so we drank them one at a time!
Harusion, which we drank before summer!
There are only a few left!
As expected, it tastes like grapefruit!
The other kind is a mouth-opener!
the extensive knowledge of
Rice： Shunyo (Niigata Prefecture)
Rice polishing ratio: --- 0.01
Yeast: ---
Alcohol content: 14.0
This sake is made from "Shunyo," a low-protein rice produced in Niigata Prefecture, which has been attracting attention in recent years for its high production of 4MMP, an aroma component.
Many unfamiliar labels are available.
Let's be a little adventurous!
Because it's all-you-can-drink
Full moon reflected in the sea at night
Mysterious 🎑.
It's Yamagata sake's first grandchild.
Not much aroma, relatively clean taste.
I thought it would be spicier
Chokai and the Sea of Japan.
Calm sea.
The taste is also calm.
Knowledge
Rice ： 100% Miyamanishiki
Rice polishing ratio: 50
Alcohol content: 17% (undiluted)
Sake degree: +3
Acidity: 1.6
The person who came with me last time told me that he went to 38.
I'm staying at a hotel near Sapporo Station, so let's go there!
Called the manager and made a reservation.
We entered the restaurant early, but the restaurant was full in no time!
They must be very popular!
The manager was very busy!
He was in a hurry after he came to ask about the all-you-can-drink 1 hour start time!
Let's enjoy drinking alone slowly😌.
I found a Houou Mita to start with, so here it is!
It's the first time to drink it!
It's the first time!
Ginjo aroma is good!
For some reason, the taste is more alcoholic than the sweet and sour of the orikara.
I wonder why?
There were only a few bottles left, so maybe it's the storage conditions?
Let's move on!
extensive knowledge (of the wine)
Alcohol content: 16% to 17
Rice used: Gohyakumangoku
Rice polishing ratio: 55
Condition: Nama-shu
There was another Junmai Daiginjo that day!
Let's finish with this!
We have had many kinds of Eiko-Fuji since we started drinking it at Tsuruoka, but this hiyagoroshi is a first for us!
Aromatic hiyaoroshi!
It's so refreshing!
We had a time limit, so we had to rush, but it was late, so I'll end here.
I am off to Ito for the weekend!
What kind of Shizuoka sake will I find there?
It's still hot in Honshu 🥵!
We are moving from autumn in Hokkaido to the end of summer in Honshu 🔚.
a great deal of knowledge to be gleaned from the knowledge and experience of the local people
Alcohol content: 17.1
Sake meter: ±0
Acidity: 1.7
Amino acidity: 0.8
Rice: Gohyakumangoku
Rice polishing ratio: 50
Condition: Nama-fume
Full moon labels on supermoon day.
What is this?
Yokoyama.
Hiyadori (hiya-oshi)
Light and fruity
We went back to the hotel after seeing the moon 🌃🏨🎑.
extensive knowledge
Rice used: Yamadanishiki
Polishing: Koji rice: 50% / Kake rice: 55
Specified name sake, etc. Junmai Ginjo/Hiirei-shu
Degree of alcohol content 16
My best friend Beksan recently reached the milestone of 1,000!
The drink he had at that time was Senkin!
We found SENKIN this day too!
This is my first time to drink modern Sengyo Omachi!
SENKIN is a sake to enjoy sourness!
The sweet and sourness was the best of the day. ☝️
Next time I want to relax in Toya Onsen ♨️
Sketch of Sensei
Rice : Koji/Yamadanishiki, Kake/Omachi (Sakura City, Tochigi Prefecture)
Rice polishing ratio : Koji 50%, Kake 60
Alcohol content : 15% (original)
Specification : Nakadori (Nakakumi) unfiltered unpasteurized sake
On this day, let's try a few brands we don't know!
While there are many junmai daiginjos, this is the only junmai daiginjo!
It was so light and refreshing that I finished it in no time!
It's a Nagano sake, isn't it?
I like this silhouette of Toya Lake💦.
a great deal of information about the brewery and its products
Rice used: Shirakaba Nishiki
Polishing ratio 49
Sake degree +3.5
Acidity 1.2
I've been seeing a lot of crops lately.
We met again this day...
Kananochi Junmai Ginjo
It's a satisfying night 🌉.
It was a super moon on this day!
I saw the moon while driving in Toya, it was so beautiful!
The third picture is the sun at sunset.
Hokkaido is already preparing for autumn and winter!
my vast knowledge of Japanese language
Ingredients 50% domestic rice
Alcohol 15%.
Yeast used: Association 14 yeast
Water used for brewing: Water from the Suzuka Mountains
We received a lot of chrysanthemums this year!
This orange OCEAN99 Series "Tomi-Arrival-" is the third one I have received since Morioka and Sapporo.
I am looking forward to seeing my sakénowa friends again next year.
Autumn Sake, the orange label reminds me of autumn!
Fruity, pineapple 🍍.
I'm not adventurous on this day, I'm going to take my high road 🍶.
a few words of knowledge
Rice used: rice suitable for sake brewing
Rice polishing ratio: 55
Sake degree: -5
Acidity: 1.4
Alcohol content: 15
Another cold storage room also has a lot of great sake!
There's even a bottle of Keiraku!
I chose this one without hesitation!
Delicious, delicious 😋!
For lunch, the restaurant we were looking forward to eating at near Toya Station was closed due to a private party!
So we had katsudon (pork cutlet served on top of a bowl of rice) at a restaurant in front of the station!
I was able to keep my appetite until after 21:00 because I had eaten this 😣.
Glad to have found some good sake 😃.
my vast knowledge of Japanese
Alcohol content 16
Rice used 100% Gohyakumangoku from Aizu Misatomachi
Polishing ratio 50%.
Firing: One time fire ignition
Sake Degree +1
Acidity 1.3
On this day, there were many brands that I liked and time was limited, so I had to speed up the process.
Hashu Honor, which I have had at Yamagata Shoei before!
I remember I had a Hashu Honor at that time!
Aromatic and fruity sake!
There was no doubt about it!
The restaurant is still crowded even at this time of the day!
Today's show is "Solo no Gourmet" (Gourmet of Solitude)!
I will be able to go to Shouei in December!
extensive knowledge
Rice used Koji rice : Yamadanishiki/Kake rice : Hashu Honor
Polishing: Koji rice : 40% / Kake rice : 50
Specified name sake, etc. Junmai Ginjo/Hiirei-shu
Degree of alcohol content 16
