Converted from fruity sake
Must be a summer sake, this label
But it was cloudy.
It was very thick, so I kept the glass half-full.
It's crisp and dry, with a hint of sourness because it's a Yamahai sake.
Not my favorite genre.
I had it as a palate freshener.
Sorry!
Mifukyu is a sake brewed by the brewery that produces Nikkuro-Tsuchiboshi!
It was my first time!
(some of the secrets of the brewery's secrets)
Ingredients : Sake rice produced in Shiga Prefecture
Rice polishing ratio : 60
Alcohol content : 15
This is another first.
Matsu no Tsukasa
A fruity sake similar to yuri-brewed sake.
The types of sake in this section of the cold storage are quite similar!
Next, let's choose from the sakes in the opposite cold storage 🍶.
Tuna and Asparagus
It goes well with sake, so you can drink at a faster pace!
Knowledge
Alcohol content: 16%.
Rice：Yamadanishiki produced in Ryuoh Town, Shiga Prefecture
Rice polishing ratio: 55
Yeast used: Kanazawa yeast
Sake meter: ➖2
Acidity: 1.3
We have two cold storage rooms and a lot of sake that we don't know about tonight.
Let's start from the beginning!
Next to Horaiizumi, there is Yuri Brewing next door!
It seems to be a sake from Oita!
I didn't know that!
It's similar to Houraisen.
A little light.
It has the feel of Japanese pear, doesn't it?
I have limited time.
Let's go next time.
extensive knowledge
Raw material rice Yamadanishiki
Polishing ratio 58
Alcohol content 17
Hotel prices are skyrocketing again due to inbound traffic!
So tonight we are going to the north side of the station!
Then go to this restaurant!
I called and made a reservation!
All you can drink for 1 hour!
We don't drink beer!
Let's start with sake.
This is only my second time to try Houraisen!
If it's in the all-you-can-drink menu, let's choose it to start!
It was a delicious sake with a great oral spread!
Tonight's entrée was edamame (soy beans), tuna 🍣, and seasonal green asparagus!
Grilled with butter, this is delicious 😋!
Now, let's move on!
There are many things to look forward to!
a lot of knowledge
Houraisen's Harmony is kept fresh in tanks and matured for one year before shipping.
Limited shipment three times a year.
Shipping months: February, June, and October
Rice used: Koji rice: Sake brewing rice (Polishing ratio 50%) Kake rice: General rice (Polishing ratio 50%)
Alcohol content: 15% alcohol by volume
I had just finished my bottle of Halcion and was about to pay the bill.
As I was about to pay the bill, the manager of the restaurant, with whom I had exchanged business cards, offered me a drink of this if I wanted.
Thank you very much. 🙇♀️
Tonight we enjoyed a variety of delicious sakes, but the last one was this Jikin!
I must say, it was a fruity and delicious sake!
Thank you for your continued support 🤲.
extensive knowledge
Rice : Omachi
Rice polishing ratio : 50
Sake Degree : ±0
Acidity : 1.7
Alcohol content : 16
Auras Order of the Year Tonight
We met again this year
delicious sweetness and acidity
I met the chrysanthemum other than Mr. Fukurokuju...
All the entrée is gone, although there is a little edamame left 🫛!
knowledge
Rice： Shunyo (Grown in Niigata Prefecture)
Alcohol content: 14%.
Found a drink I've never seen before.
Lucky🤞
Delicious 😋.
a lot of knowledge
Last year, it was released as No.007 as a limited edition.
From this term (2023 brewing year), as an improved version, it is produced every year as the first fixed limited edition sake of the "Fuji Masamune" brand.
Rice used: Sake Mirai
Rice polishing ratio : 50%.
Alcohol content : 15
What is this sake with the retro label?
It's a sake from Fukuoka, isn't it?
Pour it into a glass and you get a cloudy sake.
Aromatic and a little sweet
Knowledge
Rice : Fukuoka Yume-Ichikkyo
Rice polishing ratio : 50
Sake Degree : -2
Acidity : 1.3-1.4
Alcohol content : 17
I found it, Sabadeshoe.
For the second time.
This time, I'm not drinking it with mackerel.
but with tuna!
They also have salmon deshoux.
It's alky, but you can drink it without hesitation.
They also have yellow mackerel, so I'm sure I'll see you again somewhere...
Knowledge
Ingredients rice malt, brewing alcohol
Rice: Undisclosed, as it is a proprietary blend
Polishing ratio: Undisclosed, as it is a proprietary blend
Sake Degree: Undisclosed due to proprietary blending
Alcohol 15%.
Gold label, one of 380 bottles due to overfishing.
This is another label with an interesting hue.
Is the light green a melon 🍈?
I can't help but think of it that way.
The image of the label is very important, isn't it?
This is another fruity sake that I like.
We started off with a dry sake, so let's switch to my favorite from here!
There are still many choices tonight!
It's hard to choose the right one for you!
Tuna is still available, so you can drink it...
knowledge
Rice：Yume-sasara produced in Tochigi prefecture
Polishing ratio: 50
Alcohol content: 16%.
Sake degree: -2.0
Acidity: 1.5
I remember the red-and-white checkered junmai from the restaurant we had in February was delicious!
Tonight is a regular junmai sake.
I've had a few different kinds of sake so far, but this was my favorite of the day!
What is this sweet and sour taste that attacks the oral cavity?
It's a mystery!
It's delicious 😋.
Chiebijin is a brand you can't miss!
extensive knowledge
Sweetness/Salty/Hotness: Sake Degree ±0, Acidity 1.8
Rice polishing ratio: Koji rice 65% (Yamadanishiki), Kake rice 70% (Hinohikari from Oita Prefecture)
Alcohol Content：15.0
The letters on the bottle stand out in sky blue
I wonder what it is?
Bodhi yeast, I'm curious 🫣.
Let's drink it!
And the cakes are settling at the bottom!
Stir slowly and gently!
I feel a little sweetness, but sourness is more effective.
Knowledge
Rice used 100% Omachi from Okayama Prefecture Polishing ratio 65
Alcohol level 13% (undiluted)
Sake degree -7.0
Acidity / Amino acidity 2.0/1.3
Yeast: Kyokai No. 9
White yeast, four-stage amazake brewing
Bodai-hashiroshi is the first natural brewing method revived by "Gozenshu" from old documents, and is the oldest and most stable brewing method that once originated in the medieval temples of Nara.
This is another brand that is rarely encountered, Kiho Tsuru.
The Japanese paper label is also unusual.
It tastes like a sour orikara.
It was stirred slowly before being poured into a glass!
I'm looking forward to more sakes that I don't usually come across after this one 😊.
Edamame with shiso is also a unique appetizer at this restaurant, but it goes well with sake!
extensive knowledge
Alcohol content: 16 degrees
Sake degree: 3
Ingredient rice: Saga no Hana
Rice polishing ratio: 78
Flat polished rice
This time, I tried a brand I don't usually choose.
I haven't had Garyubai for a long time.
It's labeled "super dry".
It's definitely spicier than the drunken whale I had earlier.
But it's not as spicy as I thought it would be, and it's a natural match with the fatty tuna.
The menma and raayu (Chinese chili oil) snack goes well with this kind of dry sake.
Knowledge
Rice used: Gohyakumangoku
Rice polishing ratio: 55
Sake degree: +8 to +10
Acidity: 1.3
Alcohol content: 16
Since I came here on the day of the graduation ceremony of XX University
I walked about 20 minutes from the hotel.
I couldn't resist eating tuna
I just came back from Kochi
Just found Kochi sake to start ▶️
New spring sake, not so spicy!
A refreshing drink!
Tuna is a big dish on the menu!
Let's keep the sake flowing!
This Kochi No. 54 was my first time!
extensive knowledge
Rice used: "Gin-no-Yume" from Kochi Prefecture
Polishing: 50%.
Specified name sake, etc. Junmai Ginjo/namaishu
Strength 17%.
Yeast: Kumamoto yeast KA-1
The name "Ko-iku No. 54" is derived from "Ko-iku Sake No. 54," the name of the test number when Gin-no-Yume was developed at the Agricultural Experiment Station in Kochi Prefecture.
8.5 points (Wife: 8 points)
Rice：Sembonshiki produced in Hiroshima Prefecture
Rice polishing ratio: 55
Alcohol content: 15.5
Purchased at Toyosu Hon Tuna and Charcoal Grill Paradise shigi38 (Sapporo, Hokkaido)
Slightly grape-like topping
The same fruity aroma as the topping, soft rice sweetness and umami, with fine citrus acidity and a slight gassy feeling, spreading out with a pizzazz and a slight bitterness with a slight alcohol spiciness.
The overall balance is good, including the spiciness of the alcohol in the latter half, and it is delicious with a meal or on its own.
It goes well with dashimaki tamago (rolled egg) with clams on top and torotaku rolls.
9 points (Wife 9 points)
Ingredients: Rice (domestic), Rice Koji (domestic)
Rice used: 100% Miyamanishiki
Rice polishing ratio: 48
Alcohol content: 16
Where to buy: Toyosu Hon Tuna and Charcoal Grill Paradise shigi38 (Sapporo, Hokkaido)
Slightly sweet strawberry and grape-like top notes
The same fruity origins, fresh sweetness, and soft rice flavor as the topping, with a pineapple-like acidity that spreads out in a sizzle and finishes quickly with a slight bitterness.
It is fruity but not sharp, and has a beautiful impression with a good balance of sweetness, umami, and acidity.
It goes well with ankimo, chicken thighs, chicken skin, and torotaku rolls.
Hi Masaaki Sapporo😃
I like the comparison of premier sake 🤩😊This one is Huayoukosan which goes well with food 😋This entrée is definitely a good choice for drinking 🤗.
Good evening, Mr. Freelancer Ichiyo! I found this restaurant by checking in at Sake no Wawa 🍽️ I visited because I had never had a hana yang drink 😁The food is delicious and I would like to go back 😋.
Good evening, Masaaki Sapporo!
I'm so jealous that you can compare the Hana-yosu with other sake: ❗️
I'm surprised that it's a good match for ankimo and torotaku.
Good evening, Haruei Chichi! I wanted to try the hana-yosu 😁I was able to find this restaurant thanks to my fellow sakewa ✨Sake is still a good drink because it goes well with most foods 🍶.
8.5 points (Wife: 8 points)
Ingredients : rice (domestic), rice malt (domestic)
Rice used : Yamadanishiki
Rice Polishing Ratio : 55
Alcohol content : 16
Sake Degree : Not disclosed
Condition : Unfiltered unpasteurized sake
Purchased at Toyosu Hon Tuna and Charcoal Grill Paradise shigi38 (Sapporo, Hokkaido)
Slightly melon and apple-like on the top.
The same fruity aroma as the topping, moderately sweet and soft rice flavor, juicy and spreading with fresh acidity and a slight gassy feeling, and then it is assertively mildly bitter and quickly quenches.
The balance is good from the first half to the mid-palate, but the bitterness in the second half tightens things up. It goes well with a meal, and is also delicious on its own.
It goes well with fried seafood, chicken liver skewers, miso skewers, and a meat sashimi that was added as a service item.
Hi Masaaki Sapporo 🐦.
This restaurant is a paradise not only for charcoal grilling but also for sake ✨I'm jealous of the comparison of the Hana-yosu 😻.
Good evening Pon-chan! I found this restaurant through Shinshin SY's check-in 🍽️ I had never had Hana-yosu before, so it was a visit 😁Good sake lineup, good food, and a nice restaurant near Sapporo station ✨.
Masaaki Sapporo, this restaurant is good. I found this restaurant thanks to the soaring hotel prices during the Snow Festival. You can also compare gyoza (dumplings). The sake selection is relatively similar 🥟.
