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
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, since last May
Uguisu from the garden where I visited a sake brewery a long time ago!
Master said this is also delicious!
knowledge of how to make the best use of one's knowledge and skills
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
