Timeline
しんしんSYI drank up all the kudojote and then the meat came out!
I said, "I'll definitely have this for this.
I heard it was a rare sake from Kunisaki.
The aroma is almost imperceptible.
It's a very beautiful sake though it's aluzo-sweetened, but you can feel a little bit of spiciness.
You can feel a little bit of spiciness!
We had some sea urchin pasta with thin noodles, and we drank more Kudokidote and Kunimare to compare again!
We had caramel ice cream for dessert and called it a day!
Next Monday is the sake party in Tokyo that I started with my best friends from college!
They are taking me to a restaurant recommended by a friend of mine who is attending for the first time!
I'm looking forward to it!
knowledge
This ginjo-genshu is made from 100% Yamadanishiki rice, which is highly suited for sake brewing. 50% of the rice is polished to concentrate the original flavor of the rice. The spiciness with a hint of ginjo aroma complements your meal.
Alcohol content: 17%.
Ingredients: Rice (domestic), Rice Koji (domestic), Brewing alcohol
Ingredient rice: 100% Yamadanishiki (produced in Japan)
Medium dry しんしんSYApology for not being able to visit last month due to circumstances.
After a draft beer, we started sake with the appetizer that had just come out!
It's a creative Italian restaurant, but the master loves sake, so they have a little sake on hand.
The master said it was good from now on and served us Kudokidoki Ute!
Good aroma!
It is dry in the mouth, but as you drink it, a pleasant sweetness also comes out!
I found this article on OTON in 2019!
Today's appetizer is also outstandingly delicious 😋!
a brief description of what to expect
This is a new type of dry junmai ginjo that breaks new ground with its "uma-sariguchi" taste, aiming for a higher level of sake brewing by breaking away from the light and dry type of sake that is just hot. It is a new type of dry junmai ginjo with a beautiful aroma that is typical of Kudokibe, and a crisp, elegant, and lustrous taste that is superb. This elegant flavor is well worth a saké. It is a highly recommended product that boasts great popularity among sake connoisseurs.
Heat treatment: Nama-fumed (once-fired)
Ingredients Rice, Rice malt
Alcoholic strength: 16° to 17° C
Ingredient rice: Omachi
Polishing ratio 50%.
Yeast used: Ogawa/KA
Sake meter degree +10
Acidity 1.2 
しんしんSYFinally, cacao.
How does it taste?
Well, I won't know for sure until I drink some more!
I'll have another one next time I come back!
I was secretly hoping to meet Librom somewhere someday.
I never thought I would meet him at a creative Italian restaurant!
It was a fateful encounter thanks to a chance conversation with the master about sake ⏰.
In case you are wondering, this is a creative Italian restaurant that makes the most of the season's local ingredients!
Tonight, the cold pasta with yam and Anno sweet potato gelato were the best 😀.
extensive knowledge
We used cacao from UMEYA BRAINERY, a Bean to Bar in Munakata City, Fukuoka Prefecture.
UMEYA BRAINERY is a bean to bar style chocolate studio from Munakata City, Fukuoka Prefecture that pursues the deliciousness of cacao beans. Using only cacao beans and sugar as ingredients, UMEYA BRAINERY produces real "handmade" chocolates. They are particular about the sugar they use, and use carefully selected organic cane sugar.
Ingredients: rice (Hinohikari grown in Fukuoka Prefecture), rice malt, cacao nibs
Rice Polishing Ratio : 92% (Kake rice), 68% (Koji rice)
Alcohol content : 13 
しんしんSYI wonder what kind of cinnamon would be with the amauros.
I don't drink a lot of cinnamon coffee, but cinnamon in craft brews is not so upfront!
The strawberry aroma and taste of Amaou is good♪
knowledge
The secondary ingredient, Amaou, is strawberries carefully grown at Uruu Farm in Kurume City, Fukuoka Prefecture. This Uruu farm is certified as a special cultivation (called "eco agricultural products" in Fukuoka Prefecture) with a 1% certification rate. They stick to traditional land cultivation and grow strawberries with safe and secure taste and high quality. In this case, fresh ripe Amaou picked in the morning and frozen the same day are used.
The other secondary ingredient, cinnamon, comes from Izumiya Rokuji in Itoshima, a famous tourist destination in Fukuoka. In Itoshima, there is a document that states that cinnamon has been cultivated since the Nara period (710-794). Izumiya Rokuji is engaged in the entire process from cultivation to commercialization of agricultural products with the desire to make people beautiful from within and to convey the charm of Itoshima's land and history. The aroma and sweet-sourness of the amaou (sweet red pepper) bring the whole thing together, and the strong flavor is reminiscent of strawberry jam, with the sweet aroma of cinnamon coming through softly afterward.
Category: Craft Sake
Ingredients: Amao, cinnamon
Rice polishing ratio: 92
Alcohol content: 10 
しんしんSYNext up: mint.
I love mint❤
I also like mint tea 🍵 and plum wine with mint!
It's hard to describe in one word, but it tastes great!
Now I want to drink some more!
knowledge
Mojito mint from Future Agriculture Lab 895, an indoor hydroponic, pesticide-free grower in Yame City, Fukuoka Prefecture, is used.
Agriculture Lab 895 is a futuristic farming operation that utilizes an abandoned school to grow crops using only liquid fertilizer and LED lights. By looking at the data from last year's very popular LIBROM Mint, the amount of mint, soaking time, and other factors were carefully considered, and the liquor was designed to have a stronger minty flavor than last year's. The result is a minty, sweet, sour, and sour mint that is perfect for the hot season. The result is a sweet and sour craft saké that is perfect for the hot season, with a cool and refreshing taste.
Category: Craft Sake
Ingredients : rice (Hinohikari produced in Fukuoka Prefecture), rice malt
Secondary ingredients: mint
Rice polishing ratio: 92
Alcohol percentage: 10 
しんしんSYAs he poured me a bottle of Toyobai, the master asked me to try one of these bottles, and four unusual bottles were lined up!
Oh, they were LIBROM!
A brand you sometimes see at Sake-no-wa!
It's a Craft Sake!
First, the Mikan 🍊!
Mikan, it tasted just like it should!
Talking with the staff at the store, I met many people!
We talked about sake from all over Japan and Sapporo!
Thank you very much for the sake!
extensive knowledge
LIBROM" is brewed by LIBROM Craft Sake Brewery, which has a brewery in the city of Fukuoka Prefecture. With the concept of "making sake culture more accessible," the brewery is led by Mr. Yagyu, the brewery's representative, and Mr. Anami, the toji, and brewed by a small group of people. Using carefully selected secondary ingredients such as herbs and fruits from Fukuoka Prefecture, the brewery has earned a prominent place in the craft saké industry.
Ingredients: Rice (Hinohikari grown in Fukuoka Prefecture), rice malt, mandarin oranges
Rice Polishing Ratio : 92% (Kake rice), 68% (Koji rice)
Alcohol content: 10 
しんしんSYIt's been a long time since I've visited the restaurant I'll be working at in October for a preview!
I used to visit the restaurant occasionally before Corona, but it's been a really long time!
Papa Cook Kitchen, a creative Italian restaurant
I asked for a light meal course.
Beer and wine are the main drinks at this restaurant, so I had a draft beer.
After finishing the dishes and dessert, the previous customer left!
I started talking with the master and we got into a conversation about Japanese sake 🌸.
He told us that they actually have sake on tap, so we had a glass!
Toyobai Junmai Ginjyo Toyobai Mai 55, which I've had once before.
Before, I only drank a little bit of it in a sake comparison!
This time, they poured a glass full of it!
Good aroma, good taste 👌
I'm going to ask them to serve sake again at the October meeting 😊.
extensive knowledge
This sake is made from high quality "Toyo Sakai rice" grown under contract with local farmers and carefully polished to 55% by in-house rice polishing. The aroma that fully brings out the characteristics of Toyobai rice makes it the brewery's most popular sake. The subtle aroma of rice is refreshingly cool. In the mouth, the fragrance is pleasantly full and beautiful, with a hint of fragrance spreading through the mouth and a moderate flavor of rice.
Rice used: Toyobai rice
Rice polishing ratio: 55
Alcohol content: 15 RecommendedContentsSectionView.title
