I was about to call it a night since I had enjoyed the Denshikiku and Hanayo, but I had ordered Yamagata Dashi Somen, so let's have another bowl of it!
In the cold storage in the back, I found an unfamiliar brand.
It was my first time after all!
Here's another sip of the plastic-wrapped bottle!
I'm not a big fan of Yamahai, but it's a relatively light and refreshing sake!
I wondered what Yamagata dashi somen was, so I asked for it!
There was mozuku seaweed in the broth!
It was another night when I felt it was nice to drink my favorite, unlike the usual all-you-can-drink 🌉.
the most important thing to keep in mind when planning your next meal!
Alcohol 16
Rice used Jida Yamanishiki
Polishing ratio 58
Yeast used: Kanazawa yeast
Sake meter degree +4
Acidity 1.9
Nama/Hiireki Hiireki
Manager, recommendation #1 of the day.
The Premium was three kinds.
Following Hachitan-Nishiki and Miyamanishiki, this time it was Bizen-Yumachi with pink letters!
Denshogiku is a rum, and this Hanaohyokyu is a pineapple.
And it is a deep and sweet pineapple!
As the manager recommended, this was the perfect combination!
Thank you very much for pouring the glass full of pineapple!
Let's finish with somen noodles!
extensive knowledge
Rice：Omachi from Okayama Prefecture
Rice polishing ratio: 40
Alcohol content: 16%.
Now, what should I do since I drank two cool three kinds of sake!
The manager told me that he had just got a very nice bottle of wine and that he would serve it to me today!
But that's not right!
I will pay for it, so I asked him if I could have some of this one that I was interested in!
It was a gold labeled Denshitsu Chrysanthemum from Kangiku!
Let's have a sip!
It's a slightly sparkling sake, like rum and cider!
Sweet and my favorite type!
I had it exactly one year ago in Hakodate!
The other one is recommended by the manager, so it's very exciting ❤️
(with a lot of knowledge about it)
Rice used : Yamadanishiki
Rice polishing ratio : 50
Alcohol content : 16
The third category is Tobiroki
a little bit dry
Each sake has its own characteristics.
The manager was kind enough to pour a little more than usual into a gold-colored cup for this cool sake!
I enjoyed it twice as much as the first cool sake, so I think I'll drink some more!
Manager, do you like this way of drinking?
(from a book written by a master in the late Edo period)
Alcohol content 16
Rice type : Koji rice : Yamadanishiki, Kake rice : Gohyakumangoku
Polishing ratio Koji rice : 50%, Kake rice : 55
Heating: One time heating
Sake Degree +3
Acidity 1.6
then and now
Here at SHIGI38, we often come across it!
Please order the Jikin Special Junmai Hi-iri, which impressed me in Okayama the other day!
How delicious!
The apple taste of Tasake!
If I were to compare Jikin to a fruit, what would it be?
Passion fruit?
In any case, I am happy to have met such delicious sake on this day!
extensive knowledge
Ingredients Koji rice: 20% Yamadanishiki (produced in Mie Prefecture) 60
Kake rice: 80% Hachitan-Nishiki (produced in Mie Prefecture) 60
Alcohol 15.5
Yeast used: No. 9 yeast
Spring water from Nabari River (medium soft water)
We called the manager and asked if we could have any of these three types of sake.
Tasake, Jikin, and Hiroki.
He told me I could have Jungin for the Hiyuki, but I asked him to choose the standard Special Junmai, and we compared the three types of sake with the Special Junmai!
First of all, it was like biting into a fresh apple 🍎🍏!
I knew a good sake was the best 😃.
The entrée was natto omelette, which I ordered for the first time!
It was also excellent 😋!
extensive knowledge
Sake rice: "Hanabukiyuki", Aomori Prefecture's best rice for sake brewing
Alcohol 16%.
Rice polishing ratio 55
Three different types of drinks to start off the day
The last one is Junodai Mimurosugi
I have had this Yamadanishiki Hi-ire many times, but I want to enjoy the taste of Japanese pear!
It was a delicious sake with good acidity!
We still have some left, so let's ask the manager about the next three sakes!
extensive knowledge of Japanese sake
Rice used: Yamadanishiki
Polishing ratio 50%.
Specified name sake, etc. Junmai Daiginjo/Hiirei-shu
15% alcohol by volume
The second of three types of sake
This one was Junmai Ginjyo Dry Sake
Yuki no Bijin of NEXT5
We were allowed to drink a cup of different sake rice again this year!
This time it was Ippozumi!
Basically, all the sakes seem to be dry!
More dry than the Chibijin Nouveau we just had!
After eating a lot of edamame (edamame), the food I ordered finally appeared!
My first order of lamb tataki!
It goes well with sake. 🇯🇵
Two kinds of gyoza (gyoza dumplings) are also on the menu, so let's drink while eating well 🍶!
Knowing what we know
Rice: Ichihodzumi
Sake degree: +7
Rice polishing ratio: 55
Alcohol content: 15
Acidity: 1.8
We are staying at a hotel near Sapporo station 🏨.
So let's visit here, which is within walking distance.
Called the manager.
He had a seat ready for us at the counter.
So, shall we have Nomiho today, or a three-sake comparison of good sakes?
Let's have three kinds!
We were told we couldn't choose between Jyushiyo, Shinmasa, and Kuheiji, so we went with these three.
They were all mouth opening.
The manager said if it wasn't for me, I would have refused this combination!
Thank you 😭
We started with the lowest polished rice percentage!
Nouveau, new sake 🍶.
It's pretty solid in Chiebijin!
It's only 45cc, so I drank it in one gulp!
Anyway, you can find Chiebijin in many places this year!
It is a representative of Oita sake!
extensive knowledge
This year, 2024, marks the 16th year for the Chiebijin brand, which was launched based on the brewery's concept of "to be enjoyed with cheese in a wine glass.
The ban is lifted on the third Thursday of November. The same day as Beaujolais Nouveau.
Rice type : Koji : Yamadanishiki from Oita Prefecture Kake : Hinohikari from Oita Prefecture
Polishing ratio : Koji:65% Kake:70% ■Alcoholic Beverage : 15
