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Ooyama特別純米生酒 しぼりたて 活魚 大山特別純米生酒 
しんしんSYAnother kind
Sake from Yamagata Tsuruoka
I wonder if it's a packet purchase.
This sake is said to go well with fish.
It has a fruity flavor that is more expansive than fishy!
Both of them go with sushi just fine when you drink them.
The sushi is small but well done!
Time passes as you chat with the charming owner.
I was told that the sake is purchased from Shichikura, a sake brewery in Maruyama, Sapporo!
Let's visit once!
2221
To end the evening, I found my favorite sake, Kenpachi, and had it on the rocks!
extensive knowledge
This special pure sake is made with Yamagata Prefecture's original sake rice "Dewanosato" and a blend of two types of Yamagata yeast and "1801 yeast" and brewed slowly at a low temperature to a fine, fine finish. It has a fruity and gorgeous muscat-like aroma unique to freshly pressed sake, with a soft mouthfeel and a light and dry finish. The juicy flavor and freshness are harmoniously balanced, and you will never get tired of drinking it.
Sake: Tokubetsu Junmai
Rice: Dewanosato
Sake meter rating: +1 to +2
Rice polishing ratio: 60
Alcohol level: 16.5
Acidity: 1.65 to 1.75 
しんしんSYSushi Ryu, which we visited at the end of the year, has moved out and made its restaurant independent!
The name of the new restaurant is "Sushi Kahisa".
The cozy restaurant with 7 seats at the counter will remain the same!
We were served snacks and sushi!
After drinking Sapporo Classic, sake, please!
Of the five different bottles of sake on display, we compared two that we liked.
Oze no Yukidoke is said to be a version that goes well with sushi!
When I took a sip, it had a great sourness!
Hmmm... I think it comes before the sourness of the sushi rice.
I'm curious about the label.
It was a little different from the Oze no Yukidoke that I usually drink.
I'm looking forward to the next sake!
The name is a play on the words "sushi" and "fishy".
extensive knowledge
Uozaimai Junmai Sake" - a more acidic sake for summer, respecting the work of making fresh fish tasty.
Focusing on seasonal sushi items that are delicious from early to late summer.
Hikarimono, vinegared sashimi, boiled hamo (conger eel), and fragrant makotoko (octopus).
Ingredients: Rice, Rice malt
Alcohol Content: 16
Sake meter rating: +8
Acidity: 2.5
Rice used for making：Not disclosed
Rice polishing ratio：60
Condition: Fire-brewed しんしんSYIt was the most delicious meal of the night.
extensive knowledge
You can enjoy the freshness of freshly squeezed sake with a broad and soft flavor. Masumi純米吟醸生原酒 しぼりたて純米吟醸原酒生酒ひやおろし しんしんSYextensive knowledge
Yamae-Nishiki, which produces a soft mouthfeel, is used. It has a freshly squeezed, full flavor. しんしんSYextensive knowledge
This is a junmai hiyaoroshi sake brewed in yamahai style from a brewery with a 370-year history deep in the Nakasendo and Kiso Roads, near the headwaters of the Kiso River. It is brewed with local "Hitogochiki" and "Miyamanishiki" from Nagano Prefecture using the Yamahai yeast, and the alcohol content is kept at 15%, giving it a beautiful flavor. It has a mellowed mouthfeel after a summer's aging, a mellow acidity and a layered umami flavor from the Yamahai brewing process, and a light and crisp finish. It is a perfect accompaniment to autumn flavors. しんしんSYextensive knowledge
With its elegant natural aroma, smooth and full flavor, and gracefully outstanding sharpness on the back end, this well-balanced sake shows its perfection as a dining sake, and no matter what kind of food it is paired with, it will not spoil its flavor, but will support and enhance it from below like a dashi broth. GizaemonPREMIUM しぼりたて 純米吟醸 義左衛門「神の穂」純米吟醸生酒斗瓶取り しんしんSYComments to follow.
extensive knowledge
A genuine Mie junmai ginjo sake brewed with Mie sake rice "Kami no Ho" and WK-67, a yeast born in Mie.
It is bottled immediately after being freshly squeezed.
It is a premium Gizaemon Shiboritate that has been stored under sub zero temperatures in the bottle.
Ingredients: Rice (domestic), Rice Koji (domestic)
Rice: 100% Kami no Ho (produced in Mie Prefecture)
Rice polishing ratio 60
Alcohol content 17
Basic composition values: Sake meter / +3.5, Acidity / 1.7, Amino acidity / 1.1 RecommendedContentsSectionView.title
