The party started with all-you-can-drink without sake.
I had a draft beer and ordered sake separately at the end.
Let's have this one tonight!
Yamada-Nishiki light nigori
It has a pineapple taste, but unusually a little bitter.
But still, it's still a hanahiyo 🌸
It's a delicious sake that reminds me of the coming of spring 🍶.
Due to circumstances at the restaurant, we delayed the start of the meeting to 8:00!
We are full because they served us a lot of food!
It seems that today was a graduation ceremony of a certain university, so the restaurant was very lively!
extensive knowledge
Rice used: 100% Yamadanishiki
Rice polishing ratio: 55
Alcohol content: 16%.
The hour flew by in a flash ⏰.
I had decided to finish with Kamonishiki from the beginning!
This time it was the Hachitan-Nishiki we had at Noe, a little while ago!
Junmai Daiginjyo Nama Sake is the best after all 😀!
A delicious fruity sake that goes down easy!
The temperature in Sapporo varies wildly between warm and cold!
Take care of yourself and enjoy your sake life!
I need to drink some ginger ale to dilute the alcohol in my body so I don't get drunk!
knowledge
Ingredients: 80% Hachitan-Nishiki, 20% other sake rice
Rice polishing ratio: 50
Alcohol content: 15
Second of the last three.
I would definitely drink this one if I could find it, too, Tenmei.
It's a white heaven.
A delicious white wine-like liquor.
We still have some tuna left, so let's have it with it☆.
knowledge
Rice : Yamadanishiki, rice suitable for sake brewing
Polishing ratio : 60
Yeast : No.901
Alcohol : 15% (Unpasteurized)
Eiko-Fuji is one of my favorite brands.
I used to drink it at Saizuru Bar in Tsuruoka, but they closed the bar and opened a new kind of bar.
So I often drink Eiko-Fuji at No-Ie these days!
If you can also drink at this restaurant in Sapporo, the fun will be doubled 😊.
I found another delicious sake worthy of 3500!
Sweet and sour Omachi sake!
Finally, this holiday, we are going to Okayama!
I may be able to find some Bizen Oumachi sake too!
extensive knowledge
Alcohol content: 16.6
Sake degree: -5
Acidity: 1.8
Amino acidity: 0.6
Rice: Akaban Omachi
Yeast used: Yamagata yeast
Rice polishing ratio: 50
Condition: Nama-shu
Congratulations to Shinshin SY on ㊗️3500! It's the same drink as my Kiri number! Although this one is only a fifth of the way there. Great pace as usual. Let's continue to enjoy a drink.
I was not familiar with this light pink sake, so let's drink a lot of it!
This was another elegant sake similar to Hirotogawa.
All-you-can-drink to try various kinds of sake!
There were more than 30 kinds of sake again, so we had a lot to choose from!
Now, let's turn the corner and have the last three sakes of my choice!
The next one is the last one!
knowledge
Rice: 60% Minamiaizu Yume-no-Kou polished rice
Alcohol content: 16
Firing: 1 time (bottle-fired and bottle-stored)
Yeast: Utsukushima yeast
There was a brand in cold storage over there that I was a little curious about.
Let's start with Junmai (pure rice).
Let's start with Junmai and Tokubetsu Junmai!
First up is Hirotogawa's special junmai with this beige label!
It's a very elegant sake!
I thought it would be a bit more intense, but it went down my throat without a hitch!
Following the tuna, we ordered grilled food, so here it is!
As before, the tsukune was as big as a hamburger steak!
It also goes well with sake!
Knowledge
Rice used: Yumenokou
Polishing 55
Specified name sake, etc. Tokubetsu Junmai/Hiirei-shu
Degree of alcohol content 16
Discover Yamama, which we often get at Fukurokuju-san.
I had ORIORI ROCK the other day!
Oni Yamama was also in stock, but I couldn't drink it!
So I'm going to make sure I drink this directly from the middle of the bottle!
When I took it out of the cold storage, it was still open, so I opened it!
Freshly made new sake!
It's so refreshing!
We'll be searing a lot of tuna and drinking a lot of sake.
Knowledge
Rice：Gohyakumangoku
Rice polishing ratio: 55
■Alcohol content: 16%.
Let's start with the tuna jaw meat!
I seared around the perimeter a little bit, but a lot of oil came out!
Be careful not to overcook it. ⚠️
Let's have a little fruity sake!
Kangiku OCEAN99 Nagi -Spring Misty- Junmai Daiginjyo Usu-nigori Unfiltered Nama-shu (light nigori) found at the back!
Wow, the sweet and sour sake and the seared tuna with the oil coming out is the best!
extensive knowledge
Rice used for making the sake : Kitsushizuku
Rice polishing ratio : 50
Alcohol content : 15
We have a lot of good sake in the cold storage today!
You can drink as much Hiyaruki as you want. ‼️
Let's go!
It was the usual stable Tobiroki!
I was looking forward to the seared tuna tonight!
They cut off various parts of the tuna!
Of course it is fresh and can be eaten as sashimi!
It's also great with a little bit of sesame oil after being seared!
Goes great with sake!
Knowledge
Rice : Yamadanishiki, Gohyakumangoku
Rice polishing ratio : 40%, 50%.
Alcohol content : 16
I'm going to go with seared shime saba.
As for sake, my best friend reported this morning that she drank this and it's delicious, so I found this light brown label and we'll drink it again!
I drank it last time, though.
It's new sake so it's fresh, no oli and clear 🍶.
a brief description of this sake
Rice used: Akita Sake Komachi
Rice polishing ratio ... 55
Sake degree ... +7
Alcohol content・・・・16
Finished listening to an online seminar and started late
Revisit that restaurant I went to every day not too long ago!
I'll drink it all up in an hour ⏰.
I looked in the cold storage and found many brands I was interested in!
I had to decide in which order I wanted to drink them.
First up was Akita's Isshaku-Suisei Fukuro-Hozuri Junmai-Ginjo Nama-Shu!
The aroma was not as strong as I expected, but it was a light sake!
After all, it's a Fukuro-hozuri!
The tako (octopus) appetizer was delicious!
A few words about our knowledge
Rice : Miyamanishiki
Rice polishing ratio : 50
Sake Degree : +2
Acidity : 1.4
Alcohol content : 16
It was a very exciting three days!
Thanks to the Snow Festival, we stayed at a hotel north of Sapporo Station and found a restaurant!
It was a nice restaurant!
Delicious tuna dishes, gyoza, yakitori and all-you-can-drink sake & high spec sake!
Now, I'm going to lose weight and have a medical checkup this weekend!
After that, I'll be in Sapporo, Akita, and Hakodate for more night parties 🍶.
knowledge
Ingredients: Rice and rice malt (Yamadanishiki)
Polishing ratio 50%.
Alcohol 15%.
Yeast: Association No. 9 yeast
extensive knowledge
Rice used: Hachitan-Nishiki from Hiroshima Prefecture
Polishing 60
Specified name sake, etc. Junmai/Hiirei sake
15% alcohol by volume
This was a freshly opened mouthful because it wasn't open yet!
It opened with a nice pop!
It was fresh.
Let's pick up the pace and drink a little more.
a little bit of knowledge
Rice used: "Yamadanishiki" produced in Nara Prefecture
Polishing 55
Specified name sake, etc. Junmai Ginjo/Unfiltered raw sake
15% alcohol by volume
Three days in a row
Stirring well again!
I enjoyed the cage!
knowledge of the art of brewing
Sweetness/Salty/Hotness: Sake Degree -5 Acidity ----
Rice polishing ratio: 48% (Hokkaido comet)
■Alcohol: 15
From here, it's changed to all-you-can-drink for an hour.
There are a few drinks we had the day before yesterday, but let's go ahead and drink the ones we care about!
The entrée is the main dish this time, a special tuna dish!
There was an all-you-can-drink Yamada Nishiki from Kuheiji brewer, so let's try it after the Omachi 🍶!
I can't describe it well, but it was delicious and I drank it all in no time 😛!
knowledge
EAU DU DÉSIR means "water of hope".
The last of the three types of sake was this one, KUHEIJI JUNMAI DAIGINJO OMACHI SAUVAGE!
I had a bottle of Yamadanishiki the day before, so I decided to try this one!
I think this was the most flavorful of the three!
It's hard to say which one is better than the other!
I enjoyed them all!
extensive knowledge
The subtitle "SAUVAGE" means "wildness" in French. The Omachi rice used as a raw material has a long history among many sake rice varieties, and its powerful wildness is well reflected in the quality of the sake. Among them, "Akaban Omachi" from the Akaban area of Okayama Prefecture is also known as the king of sake rice.
Rice used: Omachi (produced in Akaban, Okayama Prefecture) ■Polishing ratio: 50
Yeast used: Association 14
Sake meter degree: undisclosed
Acidity: Not disclosed
Alcohol content: 16
