Timeline
しんしんSYTempura is coming out one after another!
Let's drink another kind!
Tenkatsu, the next one is Kido!
Hiyoroshi is now available!
We've had hiyayoroshi in Yamagata, Sendai, and last year here in Obihiro!
Congratulations for 3 years in a row: ㊗️
Switching from the sweetness of Toyo Bijin to the spiciness of Kido!
Big oysters were also served!
Let's refrain from eating rice and soba this day!
It's too late in the day!
An extra coupon at the end of the meal!
Two plates of freshly fried oysters!
What is it? the master said
Is it a sweet potato?
Too bad, it's a dried sweet potato!
If you fry a sweet potato as it is, you can't fry it as moist as this, he said.
I learned a lot!
Well, let's go home and get some rest!
Tomorrow, I'm going to attend a sake meeting in Tomakomai, which I've been looking forward to!
extensive knowledge
Alcohol 15
Sake degree +2.5
Acidity 1.6
Amino acidity 1.2
Rice used: Gohyakumangoku, Polishing ratio: 50% (Koji), 55% (Kake)
Yeast used: Association 901 yeast しんしんSYIt was late, but the restaurant was still open.
We were invited to sit behind the counter.
The two customers ahead of us also left the restaurant without much delay.
Let's enjoy our meal slowly!
I remembered to submit my coupon for the day, so I got an extra piece of tempura later!
I'm looking forward to it!
Top tempura as usual!
I'll have sea urchin and oysters, too!
Naturally, we had to drink Toyo Bijin!
It was the opening!
Junmai Ginjo Nao Kumi Nama!
A good selection!
A little sweet sake seems to be good for relieving fatigue!
I haven't had this sake in two years!
Last time was in Morioka, wasn't it?
We enjoyed hot tempura and sipped the cold sake!
Knowing the secrets of the sake
Rice used: Domestic rice
Polishing: Koji rice: 40% / Kake rice: 50
Specified name sake, etc. Junmai Ginjo / Nama Shu
Strength: 16%. しんしんSYI've had quite a few different kinds of Hokkaido sake.
I've been thinking for a while now that I'm nearing the 200th anniversary of Hokkaido Sake.
I thought it would be a good time to commemorate this milestone with something that caught my attention.
There are many Hokkaido sake tonight!
Hekiunkura or Tokachi-haru?
I decided on the Tokachi-Harajin with the hope that the rainy weather would clear up tomorrow since it was labeled "Junmai-Ginjo"!
Oh, what came out was Junmai Comet.
What can I do?
But isn't this price a little expensive for Junmai?
The taste is quite heavy.
It's a little acidic.
Let's drink it little by little!
Following the vegetable tempura, sea urchin and oysters (which we had ordered additionally) appeared!
Freshly fried sea urchin wrapped in nori (seaweed), a little bitter, but it goes great with the clear Tokachi weather!
And the extra large oysters!
The oysters were sprinkled with a little salt powder, so the spiciness of the salt combined with the sweetness of the oysters made the sake go down so fast that we finished it in no time at all 🍶!
I left the restaurant after two glasses (2 gou) that day!
The rain stopped and I was able to return to the hotel without an umbrella!
It seems my wish came true 😊.
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100% "Comet" sake rice from Tokachi Otokara-cho
Rice polishing ratio 70%.
Sake degree: Undisclosed
Acidity Not disclosed
Alcohol 15%. しんしんSYWhenever I come to this restaurant, I always start with a bottle of oriental beauty these days.
This is the only way to start today!
And it's my first Sake Mirai!
It's like a sweet apple on the palate.
Delicious!
Reminiscent of rice wine!
Now, let's go to the freshly fried tempura 🍤!
We visited late in the day, so we were hungry!
This day was the summer festival at Tokachi-no-choya!
The guests next to us were very drunk and loud!
Well, I guess it can't be helped.
I hope they know they're not the only guests here!
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Rice used Koji rice : Yamadanishiki/Kake rice : Sake Mirai
Polishing: Koji rice : 40% / Kake rice : 50
Specified name sake, etc. Junmai Ginjo/Hiirei-shu
Degree of alcohol content 16 しんしんSYThe owner asked me why I was late today, and I told him that I had to work late in Sapporo.
It seems we are getting to know each other a little better.
Let's have another drink!
There's haruko-ai!
I ordered it to see what it would be like with tempura!
Basically, we don't put salt or tempura juice on our tempura.
Enjoy the plain taste!
It goes well with the sweet and sour Harukoi!
We added sea urchin and oysters to the tempura course, and finished the evening with a small bowl of rice topped with a bowl of tempura!
This is the second pink cloudy sake of the season!
After all, muddy sake is good for a change!
I'm worried about the earthquake at midnight.
We are planning to visit Kumamoto this weekend and Kochi after Golden Week.
Please don't shake any more 😲.
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Rice used "Hitomebore" from Miyagi Prefecture
Polishing 60
Specified name sake, etc. Junmai Ginjo/namaishu
11% alcohol by volume しんしんSYLate arrival in Obihiro
This restaurant is open until 11:00 p.m.
There were 9 seats at the counter and only the birthday seat was available, so we sat down!
We started with a brand that always interests me, Toyo Bijin!
Limited Junmai Ginjo Jyundo Isshitsu Yamadanishiki is new to me!
The aroma was good, and on the palate, there were melon, pineapple, passion fruit? The fruity taste is unbelievable!
Delicious!
I will drink it with freshly fried tempura.
Knowledge
Rice used: Yamadanishiki
Polishing: Koji rice: 40%/Kake rice: 50
Specified Name Sake, etc. Junmai Ginjo / One time fire-refining sake
Degree of alcohol content 16 しんしんSYLet's drink some more sake with delicious tempura!
We found a bottle of Toyo Bijin that we have had here before!
This time it's Aizan!
Since we drank it at Eiraku!
It's deliciously sweet and perfect!
I'm glad I chose it!
Tonight, we gave up on rice dishes and soba noodles, and went to Obihiro to look for a restaurant for the after-party!
We found it!
Tokachi Yakiniku Kobushi!
There wasn't much sake on tap, so we finished off with meat, garlic rice and kalbi soup 🍲!
A little bit of a flirtation with draft beer 🍻!
Now, tonight we have a reservation at Monkichi in Minatomachi, Sapporo, for the first time in a while!
extensive knowledge
The ginjo aroma is gorgeous and lychee-like, and the sweetness spreads like the honey of ripe apples when you drink it. While the umami and sweetness have a strong presence, the moderate acidity adds a refreshing touch. This gives the sake a refreshing and light aftertaste despite its rich flavor.
Rice used: Koji rice: Yamadanishiki/Kake rice: Aiyama (80% used)
Polishing: Koji rice: 40% / Kake rice: 50
Specified name sake, etc. Junmai Ginjyo / Once-fired sake
Strength 16.0 しんしんSYLast year I got Kido hiyaoroshi at Yamagata Shoei too!
Tenkatsu-san also carries Kido, so please ask them to start!
A refreshing hiyaoroshi!
Last year's sake rice was labeled as Senbon-Nishiki.
This year, there is no indication of the sake rice on the label on the back!
We added sea urchin and oysters to the top tempura!
The sea urchin is offered at a special price today!
Hot Pepper had a coupon attached, but I realized I forgot to take it out when I finished eating!
I'm getting a little blurry 🤣!
Moreover, the price of the top tempura was raised from 1,600 yen to 1,800 yen!
Considering the current situation, it can't be helped!
Knowledge
Rice used: Gohyakumangoku
Polishing: Koji rice: 50% / Kake rice: 55
Specified name sake, etc. Junmai Ginjo/Hiirei-shu
Strength: 15 しんしんSYSeasonal vegetables, pumpkin, maitake mushrooms and green asparagus
And that's the end of the tempura!
There seems to be good sea urchin and oysters in it, so let's add some more!
Sake is a little more fruity!
Atago no matsu - a Hokkaido limited edition!
I had this Thermae Romae label last year in Tomakomai!
Light and fruity!
It tastes like bananas!
After me, more and more customers arrived, and the counter was full!
I think it's time for me to leave!
extensive knowledge
This junmai sake is made from 100% Hokkaido sake brewing rice, Comet, which is suitable for sake brewing in Hokkaido. To express his gratitude, Mr. Niizawa wanted to return the favor by brewing a sake that would bond Hokkaido and Miyagi. Until now, the sake has been a junmai ginjo with 55% polished rice, but from this season's production, the rice polishing has been reduced to 50% and the sake is now a junmai daiginjo. The label has been redesigned, and the designer is Mari Yamazaki, famous for her manga "Thermae Romae. Her mother was a viola player in the Sapporo Symphony Orchestra, and she spent her childhood in Chitose City, Hokkaido. It is through such a connection that this collaboration was realized. しんしんSYI had a chance to visit a delicious tempura restaurant in Kushiro the other day, so I knew I had to go here when I came to Obihiro.
There were one couple of customers ahead of us.
We were invited to go in the back.
Top tempura order (1,600 yen)!
Drinks start with sake, of course!
Kido request, what do you think they will serve?
It was Junmai Ginjo Haru no Kaorufu Nama Sake!
I hadn't seen it in a year!
They poured it for us in a row!
Good aroma and taste👍
full-bodied and fruity
Started with white fish, then prawns, scallops, scallops, prawns again, crab!
We ran out of sake!
I wonder which sake I should try next 😩.
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Rice used: Gohyakumangoku
Polishing: Koji rice: 50% / Kake rice: 55
Specified name sake, etc. Junmai Ginjo/namaishu
Strength: 15
The beautiful, clear, refreshing bottle evokes the feeling of spring, and the word "Kido" is painted in cherry blossom-colored letters. Kido is characterized by its fruity and mellow taste. Haru no Kaorufu inherits these characteristics, but has a softer quality, with a slight bitterness that makes it an adult Kido, and a light but nimble Kido that represents spring, a time of partings and encounters. It is like the energetic season of spring. しんしんSYAfter a day of work in Obihiro, we went to our favorite tempura restaurant.
There were a lot of sake from Hokkaido, but tonight we chose this one from the seasonal menu.
I had a bottle of Toyo Bijin's "Mellow Way" which I got when I traveled to Yamaguchi prefecture this year.
Fruity and sweet on the palate!
Freshly fried tempura and a little bit of sake!
It goes well with a big oyster tempura from Atsugishi.
We finished off with soba noodles made in Shintoku!
knowledge
It is a series of "IPPO" which means "a step from the origin" after recovering from the devastating situation by the heavy rain disaster in 2013.
The "IPPO" series, which means "a step forward from the starting point", has been replaced by the "IPPO" series, which means "a step forward from the starting point", with the idea of devoting ourselves to sake brewing with the feeling of "Jundo Ichizu" in our hearts at all times and at all times.
It has a mellow aroma like melon or pear, and a clear mouthfeel.
It has an excellent balance of refreshing umami and acidity.
It creates a contrast in taste.
Ingredients : Koji - Yamadanishiki, Kake - Sake brewing rice
Rice polishing ratio : Koji 40%, Kake 50%
Alcohol content : 16
Place of birth : Yamaguchi Prefecture Sumikawa Sake Brewery RecommendedContentsSectionView.title
