Timeline
しんしんSYAfter much deliberation, I settled on this one.
F Ginjo-shu, which can be found in many stores in Akabu
There is nothing wrong with it!
Sake with a nice aroma!
I haven't been to Morioka for a while.
One of my juniors at university has been transferred to Morioka and frequently posts about his hometown on SNS.
I wish I could see him again after a long time!
Mr. Torin
It's been a while since I've been to this restaurant, but the cost performance is excellent!
I stayed at the Royton Sapporo since it was rebranded as the Grand Mercure.
If it's within walking distance, this is the place to go!
As usual, the restaurant is full of customers.
Lively restaurant!
I'll be back again!
Shinsei's selection of food is as great as ever 👍!
My friend and I promised to meet again next time in Kawagoe, Hakodate, Kushiro or somewhere around there 🚶.
extensive knowledge
Ingredients: Iwate rice
Rice polishing ratio: 60
Sake degree: +2
Acidity: 1.4
Yeast: F2
Alcohol percentage: 16 しんしんSYDiscovery of Mimuro cedar 💡.
The first Mimuro cedar I ever drank was this one by Mr. Torin!
After that, the orange labeled 🧡Special Junmai Dry, Rohafu Hi-iri is a staple that I have encountered many times!
Although it is labeled as "dry", it is so easy to drink that you don't feel the dryness!
Ochazuke (rice with green tea) was also served!
The all-you-can-drink time is almost up, so we are wondering what to choose as the last drink 😫.
extensive knowledge
Rice used: "Rohafu" from Nara Prefecture
Polishing 60
Specified name sake, etc. Tokubetsu Junmai/Hiirei-shu
15% alcohol by volume しんしんSYNow, let's move on!
I was allowed to go with Houou Mita because it is my favorite!
I've had the dry Junmai "Tsurugi" many times!
Less fruity.
Calm and dry!
My friend said it was one of the most impressive sakes she had ever had in Tochigi!
I haven't had Shikizakura yet.
I will drink it when I find it somewhere!
extensive knowledge
Rice: Gohyakumangoku
Sake degree: +6
Rice polishing ratio: 55
Alcohol content: 16° to 17° C しんしんSYThe only Junmai Ginjo on the menu tonight.
Let's drink it before we get drunk!
My friend and I were talking about Fukushima, so we ordered this!
My debut was this Junmai Ginjo, once fired!
Third time this year!
Light and fruity!
The first two were dry, so I changed the type!
My friend was very interested in the conversation we had the other night in Kochi!
Will you come to the next meeting in Hakodate?
extensive knowledge
Alcohol 15%.
Rice used: Gohyakumangoku, Yumenokou, Himenomochi
Polishing ratio 55 しんしんSYAfter finishing Yamagata Masamune, we went to Yamagata with high expectations!
It hasn't been long since I last drank it, but if it's there, let's drink it!
There seems to be no more Sake-no-wa after my last visit!
It's still not at the level of Junmai sake!
Just the right amount of umami and spiciness!
It attacks in the mouth!
My friend said it was her first time to try it, and she said it was delicious!
Let's eat and drink the 4,000 yen course with two grilled oysters each 🍶.
Knowledge
Sake degree +9
Acidity 1.3
Ingredient rice: Kokuryo Miyako
Polishing ratio 60
Yeast used: 601 しんしんSYYosakoi Soran Festival started last night in Sapporo!
With the opening ceremony on the side, I hurried to the restaurant where my friend was waiting for me.
The restaurant was "Torin" which I hadn't visited for a long time.
We had an all-you-can-drink plan at a reasonable price.
Tonight, you can choose from 13 kinds of drinks.
The last time I drank at Fukurokuju, I drank Yamagata Mitsuke!
I asked for Yamagata Masamune, but I must have misheard!
I told the waitress that this was fine and cheers!
We started with the spicy sake: ▶️
The first time I drank this dry junmai was also at this restaurant...
Knowledge
Rice/Ideba Sanzu (Yamagata Prefecture)
Rice polishing ratio/60
Sake degree/+8
Alcohol/16% alcohol by volume
Acidity/1.5 asukaCold Sake ★★★★
Sweet and gorgeous aroma. Fruity impression. Sweetness is felt first in the mouth. It also has a moderate acidity and bitterness. asukaCold Sake ★★★
Slightly carbonated with a soft mouthfeel. Aroma like amazake (sweet sake). The taste is drier and lighter than it looks. It has a light sweetness and acidity with a moderate bitterness. Minamiひやおろし 特別純米 出羽燦々特別純米ひやおろし 
しんしんSYKochi, where I went the other day.
I've only had a brand called "Minami" once!
Then, please!
What came out was hiyaoroshi!
It's that time of year already!
I saw a lot of hiyaoroshi on the display shelves at the sake shop!
＋It's +8, so it's still dry!
It's quite nice to compare and contrast sweet and spicy sake alternately!
extensive knowledge
It is rather rare and rather limited.
It is made from "Dewasanzan," which is the pride of Yamagata Prefecture.
Dewa Sanzan", the pride of Yamagata Prefecture, is used to make this sake.
This is a hiyaoroshi of Kochi's famous brewery "Minami" using "Dewasansanzan," the pride of Yamagata Prefecture.
It has a moderate aroma and soft rice flavor.
It has a soft aroma and soft rice flavor, yet it has a sharpness that is typical of Minami.
It is dry but at the same time delicious. ......
The contradictory flavors of this wine can be tasted in the following way
Minami + Dewa Sanzu + aging.
This is a new taste of sake that will come in the future.
A new taste form of sake, "light and umami". 
しんしんSYSENKIN FOUND
I had a bottle of Modern SENKIN Mukin before, but this time it is a fire-aged unfiltered sake!
It's not very sweet, but it's light and fruity, just the way I like it!
It's been a while since I've had a cup of sake!
Let's ask for alternating ginjo and dry sake on today's all-you-can-drink menu 🤲!
extensive knowledge
The word "mukonin" means "pure" or "unadulterated", meaning that there are no impurities, such as gold or silver, and that it is pure and simple.
Senkin brews high quality sake that fits the modern diet, using only rice grown in Sakura City, Tochigi Prefecture.
Mukaku" is a standard sake of the Modern Series with a gorgeous flavor.
Brand name: Modern SENKIN Mukaku
(Modern SENKIN Muku)
Sake Brewer: SENKIN
Location: Sakura City, Tochigi Prefecture
Capacity: 720ml
Rice used for making： Yamadanishiki (produced in Sakura City, Tochigi Prefecture)
Rice Polishing Ratio： Koji Rice 50%, Kake Rice 60
Alcohol content : 14% (undiluted)
Sake Degree : --- 0.01
Acidity : --- 0.01
Yeast : ---
Sales Period： All year round, from November しんしんSYFollowing the Nabeshima, let's have the Mimuro Sugi sake from Nara, please!
Special Junmai Dry Dew Leaf Style!
We often see dewy leaf style in Nara's sake!
It is a little dry, but not too dry!
We sipped it with the nameko mushrooms!
extensive knowledge
Slightly fragrant ginjo aroma, clean acidity, and a smooth, smooth mouthfeel bring out the fresh flavor of the sake. The refreshing aftertaste is suitable not only for pairing with meals, but also for enjoying the sake alone. This is a standard dry sake in Mimuro Sugi's "Romain Series"! It is a wonderfully balanced sake with a good mouthfeel rather than a noticeably spicy taste. しんしんSYIt's almost the end of the all-you-can-drink time!
The last sake I chose was this one, Ryujin!
I have never had it yet!
But I didn't know that the brewery that makes Ryujin also makes Oze no Yukidoke!
It's alky, but fruity and melon-y to my liking!
Sushi in a square to finish the meal!
After finishing the sake, I had a soda of Zoka Umeshu (plum wine) as an extra treat!
I have a lot of work in Sapporo this week!
Let's start slowly so we don't overdo it from the very beginning!
Knowledge
It has a juicy aroma reminiscent of melon, and a light and crisp aftertaste with soft acidity. しんしんSYThis restaurant offers both Japanese and Chinese food!
Here comes the crab with chili sauce!
When you eat it, your hands get dirty, but it is so delicious that you can't stop eating it!
The sake to go with the spicy sauce is also dry!
We have several kinds of Zouga, but this dry sake is Junmai Ginjo, so it also has a fruity taste!
Knowledge
A dry junmai ginjo-shu with a calm ginjo aroma and a spicy, yet delicious taste of rice.
It is brewed in Wakayama Prefecture, which is said to be the "birthplace of sushi," by a brewery that produces both sake and red vinegar.
It is a perfect match for Japanese cuisine such as sushi, vinegared dishes, and dishes using dashi (Japanese soup stock). しんしんSYShidaizumi in Shizuoka
I had this a while ago, but I asked for it.
The label was not this one.
It has a picture of Mr. Thunder!
As it says "dry", it is spicier than the other two we had tonight!
The entrée was grilled fish and pike conger!
The dry sake goes well with salty and vinegared dishes!
Sketches of Skandhavn
The label design is a completely new design with a very strong impact, not recognizable at first glance as Shitaizumi's sake. It has a thunder god in the upper left corner, and the overall color is a subdued blue. It has a cool impression of a yellow lightning bolt running through it. The sake has excellent sharpness and is the very lightning bolt on the label.
Ingredients: rice (domestic), rice malt (domestic)
Rice used: 100% Yamadanishiki from Hyogo Prefecture
Rice polishing ratio: 55
Sake degree: +11
Acidity: 1.3
Yeast used: New-5
Toji: Mitsushi Nishihara (Noto) 遥瑛チチShinshin SY, also here 😊
Every time I read a review by Shinshin, I'm impressed not only by the sake, but also by the marriage❣️.
They eat hamo in Hokkaido too👍!
Julroux
しんしんSYHaruei Chichi, I had the all-you-can-drink course for 5,000 yen this time, and we had hamo (Japanese conger eel). When I was working in Kyoto, I often had hamo as a summer delicacy. I would like to try the hamo of Tokushima because I will be touring Shikoku during my summer vacation, starting in Tokushima. しんしんSYAnd I think I can paint Tokushima, which I haven't checked in at Sake no Wa yet. 遥瑛チチNo, I seriously envy you 😊.
In Tokushima, Miyoshigiku and Naruto sea bream are good 🤗. しんしんSYThe next sake is Toyo Bijin.
What's coming up?
An unfamiliar label.
When I looked it up later, I found it to be quite an expensive sake.
Junmai Daiginjo, a little lighter than Nabeshima.
A pleasant sake 🍶.
Pair it with sashimi and chawanmushi (cold steamed egg custard).
Knowledge
A new Junmai Daiginjo is now available from Toyo Bijin, which is currently gaining popularity nationwide. What a surprise, the rice used is "Sake Mirai"! This sake rice is also famous for being produced by "Jyushidai," which is respected by Mr. Sumikawa, the toji who brews Toyo Bijin, as his master.
This sake is brewed with such rare sake rice polished to 35%. The fragrance of this Daiginjyo is sweet, fresh, and gorgeous, like freshly harvested fruit, which is one of the characteristics of Sake Mirai. In the mouth, the soft texture is typical of Toyo Bijin, and the dense sweetness and rich umami of this sake rice can be felt. しんしんSYThe day after our recent off-line meeting in Fukuoka, we were able to have a solo visit to Sapporo to have some sake!
Nabeshima for all-you-can-drink!
What do you think will be served, what do you think will be served?
This is what came out!
A very good sake to start with!
Delicious, delicious!
Now, how much can you drink in the limited time?
extensive knowledge
This sake has a full, rich aroma and a juicy, sweet taste. You can fully enjoy the unique flavor of Omachi. MAJGood evening, Shinshin SY! I'm so glad to see you here 😄!
👍 しんしんSYGood morning, MAJ 😃That's a great lineup for all you can drink. I drink some brands I've never had before. 遥瑛チチGood morning, Shinshin SY 😃.
I am very impressed that you are running for the branch manager even though you are not a roadie 🙇.
Please hold an offline meeting ❗️.
I'm also feeling like I want to join in other chapters' offline meetings 😁.... しんしんSYGood morning, Haruei Chichi. It's not that big of a deal. It's just that I wanted to invite you to enjoy good drinks and food with a few people from SAKEWA. 4-5,000 yen includes all you can drink, so please come and join us in Sapporo🍶. 
しんしんSYWhen I asked for Mimuro cedar, I was told to take these along with it.
I'll introduce them next.
Shifted to Junmai Ginjo from this area.
I like Nara's sake too, basically!
I can't get enough of this indescribable fruity taste!
extensive knowledge
The brewery is located in Miwa, where the oldest shrine in Japan, Ojinsha, where the god of sake resides, Miwasan, the sacred mountain of Ojinsha, and Katsunichi Shrine, where the oldest toji (master brewer) in Japan is enshrined. The gods, Miwa, and sake have been deeply connected since ancient times. The brewery has been in existence for over 350 years, and is currently supported by young brewer Masayuki Imanishi and his young staff, whose average age is in their 20's. The goal is to create the first sake brewed in Japan. The goal is not to create a strange taste for sake brewed in the birthplace of sake brewing, but rather to create a royal taste that everyone can enjoy. The sake is brewed with rice grown in cooperation with local Miwa farmers and water from Mt. Miwa, which is also known as "water of the gods. Delicious! We are committed to brewing sake with a serious and sincere attitude, doing everything we can to make it delicious for our customers. しんしんSYNext to another great sake
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You can't go wrong with this one.
Fruity and my favorite flavor!
Enjoy the food and drinks!
This time we were allowed to share a seat at the counter when the place was full!
Thank you very much!
knowledge
When you pour it into the glass, you are gently greeted with a mild fruit aroma. When you drink it, you can taste juicy fruitiness like white peach and muscat, but it is not at all harsh because it is accompanied by a refreshing coolness. It has a very satisfying yet mild mouthfeel and flows smoothly down the throat, so it is an excellent sake that will leave you wanting another glass and another. It is a perfect sake for a mealtime drink. RecommendedContentsSectionView.title
