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
Recently, we often meet at shigi38, Mr. and Ms. Yuki's beautiful brand name.
This day was our first Yamadaho!
It was a full-bodied and delicious sake!
There were many brands we wanted to drink that day, so we only had a little bit of this one.
Let's go next time!
knowledge of sake
Raw material rice: Yamadaho from Hyogo Prefecture
Rice polishing ratio 55
Alcohol percentage 15
Sake meter degree +4
Acidity 1.4
Amino acidity
Yeast: Kurauchi No. 14 yeast
Light purple letters on white background and old-fashioned illustration of a woman
I'm a little curious.
Special Junmai Arabashiri?
Let's take it as soon as possible.
I'll keep it to about 1/3 of the glass.
No, this is so good!
The sweet and sourness is nice 🆗.
I've been drinking Okura since we had an off-line meeting at an izakaya in Morioka 3 years ago.
So it's Nara sake.
I'll keep that in mind.
And it's Nara for Golden Week!
(from a book written in Japanese)
Rice : Omachi
Rice polishing ratio : 60
Alcohol content : 17
Sake Degree : -3
Acidity : 3.2
Yeast : Association No. 701
Please send a line to the manager the day before.
I would like to visit today.
He replied that it would be fine🙆
As usual, I was in the nomiho for an hour ⏳.
I found a crop that wasn't open💡.
I told her it was my birthday, so I dropped it off at Nomiho 🤗.
I knew it was easy to drink!
I was allowed to have another glass at the end of the day!
extensive knowledge
Ingredients 50% domestic rice
Alcohol 15%.
Yeast used: Association 14 yeast
Water used for brewing: Water from the Suzuka Mountains
I was shown to the counter tonight.
Cold storage behind me too!
I was curious about the sky blue label 🟦 here.
Akita sake!
Wow, this is so good!
I'll have to remember that!
I wonder how much I could drink this day in an hour!
Let's speed up ⤴️!
I realized later that it was my favorite flavor because it's Association 1801!
(from a book by a friend of mine who knows a lot about the subject)
Rice: Miyamanishiki
Polishing ratio: 55
Yeast used: Association 1801
Sake degree: +2.5
Acidity: 1.3
Alcohol percentage: 16.5
Kikuhime, which is not usually drunk very often.
This also has a high price on the sticker on the back.
Then let's drink some!
When I drank Kikuhime with Betsan a while ago, we had it hot.
But it's hard to drink hot sake here.
Let's drink it cold as it is 🍶.
As expected
The color wasn't yellow, but I'm not a fan of this kind.
I would have preferred it heated.
Dumplings 🥟 and Lamb Tataki 🐑.
Let's drink more sake 🍶!
my knowledge of sake
Rice used: "Yamadanishiki" from Yoshikawa-cho, Miki City, Hyogo Prefecture, special A district
Polishing 55
Specified name sake, etc. Ginjo/nama-shu
Degree of alcohol content 17
This restaurant's all-you-can-drink tonight has 32 kinds of alcohol.
In fact, there is a small sticker on the back of each bottle with the price of a normal drink!
We selected the most expensive brand on this day!
Toichi, which I don't usually drink very often.
It's light nigori.
Not too much sweetness...
Rice flavor is very strong!
I drank it with tuna in no time!
Let's go next time!
extensive knowledge
Rice used Yamadanishiki
Polishing 49
Specified name sake, etc. Junmai Ginjo/namaishu
15% alcohol by volume
Hey, I found Mitsuo Yamakawa💡.
I met this brand at the Saizuru bar in Tsuruoka a long time ago.
I haven't had it for a while.
I looked it up on Sake-no-Wawa, and it's been since 2022 Fuyu.
But this is my 4th time.
I seem to remember drinking a lot more than I thought.
It's a bit vague.
2025 is Mitsuo Yamakawa's 10th anniversary year.
It tastes like muscat ⁈
More impressive than the first two 🎯.
Tuna sashimi came 🍣.
Last time I asked for red meat, but it was pretty much medium fatty tuna.
This time it was a beautiful red meat!
They cut it thick!
I thanked the chef with my eyes 👀!
knowledge and tips
Rice: 100% Yamagata rice
Rice polishing ratio: 60
Alcohol content: 15%.
Next up.
My favorite brand "Kangiku
Aizan 50 -Red Diamon- which we had at Momorin last month.
The Houou Mita we had earlier was a bit off, so how about this one?
Deliciously sweet and fruity!
I was so relieved!
The snow has melted completely!
The temperature is still below freezing in the mornings and evenings, but the cherry blossoms are expected to arrive between the 23rd and 28th.
I heard that the university entrance ceremony at my alma mater was held on April 1!
I wonder when is the entrance ceremony for Hokkaido University next to this store? I bet the store will be thriving again 😃.
knowledge of how to make the best of things
Alcohol content: 15
Rice：Aiyama
Rice polishing ratio: 50
Since my last visit during the heavy snowfall
I made a reservation before visiting.
It was the first day of the new year, and the place was crowded!
The manager remembered us from the last time we were here when it was snowing heavily.
He told us to take our time and let's make it an hour tonight.
First of all, I found my favorite Heki-ban!
I had a drink at Obihiro last time!
Let's start with this: ▶️
Maybe it's because there wasn't much left.
No pineapple taste as usual.
A little bit of bitterness at the end.
But that's okay.
Fried food for starters!
There are many things to enjoy today, so let's keep drinking 🍶🍶🍶🍶🍶🍶.
knowledge
Rice ... (Koji) Yamadanishiki from Nishiwaki, Hyogo Prefecture, (Kake) Gohyakumangoku from Toyama Prefecture
Polishing ratio ... (Koji) 50%, (Kake) 55
Sake degree ... ±0
Acidity ... 1.5
Amino acidity ...0.8
Yeast used ... -
Alcohol percentage...16-17
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
