Timeline
しんしんSYLet's go fruity for tonight's auras!
SENKIN MISAKI
Modern SENKIN MIKIKURI
Ginjo aroma as expected, we closed with a fruity...
Unusually, the hands of the clock were turning quite a bit!
(( _ _ )). .zzzZZZ
knowledge
Like a comfortable white T-shirt, something that exists comfortably in your daily life.
This is what SENKYO proposes as "Modern SENKYO Mukun," a sake for everyday use.
The word "mukun" means "purity" or "simplicity" without any mixture of gold or silver.
In other words, the gold and silver in Sentori are "Kame-no-o" and "Omachi," while the simple standard is "Mujin.
The simple standard is "innocence". 
しんしんSYa rare opportunity to drink in a bar
Konakara-san to Torin-san
Oysters, tuna sashimi, and heshiko (pickled gizzard fish) at a bargain price
I will have summer sake again!
Beautiful label, blue for summer!
It starts off crisp and dry!
I think I can have some more as we are talking a lot 🍶.
the knowledge of the brewery
The summer version of the Junmai Dry series, "I want you to taste the richness of Japan's four seasons through sake".
The summer version of the Four Seasons series, which expresses the seasons with the same rice and the same rice polishing ratio!
-The small river that runs next to the brewery is called "Hotarugawa," and countless fireflies fly over it at night due to its clean water. This fantastic scene and the arrival of summer are expressed with a refreshing gasiness and freshness.
In order to preserve the freshness, the unfiltered, unfiltered, unfiltered sake has been bottle-fired once. The first sip is refreshing, but from the second sip, you can taste the deliciousness of the rice, and the flavor lingers on.
The deep aroma can be diluted if the sake is too cold, so a temperature range of 10-15° is recommended! Saika春 辛口吟醸 本生 スプリングエール純米吟醸生酒 しんしんSYFound a bottle not on the all-you-can-drink list.
Can I have this one too?
No problem, he said.
Light pink spring-like label
Spring Ale
Light, spring-like mouthfeel
Lately, this store has been collecting a lot of great sake and sometimes putting it in the all-you-can-drink section!
Let's come again!
extensive knowledge
Spring Ale" is a spring sake named with the idea of cheering for a fresh start at the beginning of a new journey or a new job.
The black cap is inspired by the knot of a necktie, and the shoulder paste is inspired by a necktie.
This dry ginjo-shu was brewed in time for the gradually warming season. It has a moderate ginjo aroma and is gentle and crisp on the palate. 
しんしんSYThe all-you-can-drink deal of the day included a variety of famous drinks!
I thought I would have had it just in time, but it seems to have been gone by a touch!
Tetorigawa, Sake Spirit, too.
So I asked for Tasake.
I've had the special junmai sake several times, and I could taste the apple🍎 flavor!
There are still some brands I haven't had yet, so let's drink some more 🍶.
Fried rice with duck and lettuce is here.
extensive knowledge
The top aroma is subtle, yet muscat-like. The full-bodied umami and sweetness are pleasant, reminding one of a beautiful ginjo type of sake without the weight. It is a Junmai-shu with a full flavor and breadth, yet it has a nice sharpness that keeps you from getting tired of drinking it.
Ingredient Rice:Hanabukiyuki
Sake degree: +3
Acidity: 1.5
Alcohol content: 15.5%.
Place of Origin:Aomori Prefecture, Nishida Shuzo ゆう🎶Congratulations to Shinshin SY on your 1300 check-in 🎊🎉㊗️ I reread your comment and now I understand what you mean (too late) 😅 You were 1200 at the end of January, right? 😳 100‼️ in less than 2 months is too much 🤩. しんしんSYYu🎶, good evening @ Kushiro. Thank you very much. I drink outside and drink in a glass or a sake cup, so I am embarrassed to be compared to you who drink from a 1.5 liter bottle or a 4.5 liter bottle. しんしんSYJapanese cedar (Cryptomeria japonica)
There was also a Roman series
Please do.
It's labeled "dry.
Similar to the first three drinks, but lighter and more swishy than fruity.
Almost at the turn
Sake Relay Race
More to come!
extensive knowledge
Imanishi Shuzo, which has a 350-year history, has started a new experiment starting from 24BY. The limited distribution "Romain Series" uses Nara Prefecture's famous "Rohafu" sake rice, and is a special junmai, ultra-harsh type that has been fire-quenched.
The slight scent of ginjo aroma, clean acidity, and smooth, smooth mouthfeel bring out more of the fresh flavor. The refreshing aftertaste is suitable not only for pairing with meals, but also for enjoying sake alone. A standard dry sake among Mimuro Sugi's [Romain Series]! It is a wonderfully well-balanced sake with a pleasant mouthfeel rather than a noticeably spicy flavor. 
しんしんSYSashimi finally arrived!
For sake, I asked for a famous sake from Ehime Prefecture, where I used to work.
On the fourth glass, the most fruity sake appeared!
I had asked the waiter to limit it to about 2/3 of a glass because I drink a lot of different kinds of alcohol, but the waiter poured this one in a very generous amount!
Correct.
It goes very well with fresh sashimi.
I'm sure I'll be back when I discover Kagiya!
extensive knowledge
Refreshing aroma and unique acidity. Until now, the sake has been made with this characteristic at the forefront for nearly 10 years since its release, but in 2022 it has undergone a major renewal in order to face the ever-changing food culture and tastes.
While maintaining the "acidity" that has been the greatest characteristic of the previous Ichi, two new brewing concepts, "umami" and "lightness," have been added to the R3BY.
From the previous Ichi to the Ichi that goes one step further.
It was brewed with the aim of creating a cup that can be easily shared with a meal, and has become even easier to drink.
Ingredients: rice, rice malt
Alcohol Content: 15.5
Acidity: 1.7
Sake Degree: -2
Rice used: Ehime Shizuku Ehime
Polishing ratio: 60
Date of shipment: February 2022
Provenance / Sake Brewer : Seiryu Shuzo, Saijo, Ehime, Japan しんしんSYAll you can drink tonight!
We started with Modern Sentori
This is my first time.
I thought it would be more fruity since it is Yamada-Nishiki, but it is surprisingly light.
I feel a great sense of transparency.
I'm glad we started light because we have some great sake coming up 🍶.
extensive knowledge
Originally, the word "mukonin" meant unadulterated gold or silver, pure and unadulterated, and simple.
In the case of Senkyoku, gold and silver are Kamenoo and Omachi, and the simple standard is "mukun".
Modern Sentori Mukunin" is a year-round product of Sentori.
From 28BY, it has been further upgraded!
All rice used is now "Domaine Sakura Yamadanishiki".
The brewery has concentrated on the design and brewing process more intensively than before, such as extending the koji making time and the number of days in the brewer's cellar.
しんしんSYThis bottle was sparkling in the cold storage when I entered the store.
Ask for it in your next order.
freshly opened
The pink sake poured 🍶.
Excellent mouthfeel
Goes well with red tuna sashimi.
10% alcohol by volume, so be careful not to drink too much!
extensive knowledge
Nigori sake brewed with red yeast. The cute, milky pink color makes it look like a liqueur, but it is sake brewed only with rice and malted rice. No coloring agents are used.
The taste is sweet and acidic, like a strawberry yogurt smoothie. It tastes just like it looks, just like a strawberry yogurt smoothie. しんしんSYI haven't been to Torin-san since Shinsei & Oroku drinking comparison.
It's been a long time since I visited here.
I'm drinking alone, so there is no all-you-can-drink policy.
I found a bottle I was interested in!
Yoshida Kurau which was introduced in danchyu!
Hyakumangoku No Shiro Nama Sake
It was my first time to drink it!
Slightly effervescent!
The aroma is not so strong, but it is very smooth to drink.
It has a low alcohol content of 13 degrees, so it is very easy to drink!
I paired it with oysters (grilled and steamed).
Brief Sketch
Shiboritate Nama-zake" is only available from winter to spring.
Super fresh sake that is bottled immediately after pressing and shipped as it is! There may be some lees left in the bottle.
Hyakumangoku No Shiro
Hyakumangoku No Shiro" is one of the standard sake in this new series.
It is Ishikawa Prefecture's sake rice that made its debut in 2020. It is a new sake rice that is attracting the attention of many sake fans for its transparency and clear taste. With its unique minerality and clear taste, this sake is made in the same way as "Ishikawamon," another standard sake, but with the characteristics of the sake rice brought out well. The bottling process leaves the freshness of the sake in the bottle, which gives it a subtle bubbly taste. Maibijin山廃純米 酒粕再発酵酒 2021年醸造 MYVY（まいびー）純米 
しんしんSYThe manager asked me if I would like to try something a little unusual, so I said yes, I would love to try something I've never had before.
Then, these three kinds were in front of me!
This color poured from a bottle!
I thought it was a noble sake!
As expected, the taste is very punchy!
We neutralize the strong taste with deep-fried kasube.
A lot of knowledge!
This is a popular sake that is almost sold out by reservation every year, and there are some people who wait for more than a year. It has a dark color, a sweet and sour taste, and a burnt bitterness, and it has an interesting taste like the sauce of mitarashi dango. We hope you enjoy it. MYVY is a sake made by letting sake lees rest and then pressing them again. We have received a lot of requests for this sake, but we have not been selling it at retail because it takes a long time to make and the quantity is very small. Finally, it is available for sale to the public. The taste of this sake is also very unique. It has a shocking taste. It is a harmony of richness and sweetness that is too rich. It can be enjoyed on the rocks, with soda (more sake), or warmed up. It can also be poured over vanilla ice cream as a dessert or used as a seasoning for cooking. しんしんSYThe drinks I couldn't drink at the all-you-can-drink Oroku, Part 3
Joujiki Blue Honsei
Yun Yun
We usually use Yamada Nishiki from Hyogo Prefecture for our "Oroku Kei", but as a first attempt, we brewed "Kei" with this "Higashi Izumo Yamada Nishiki" and the taste is close to "Oroku Jyojyo", so we decided to sell it as "Oroku Jyojyo Blue".
It has a nice roundness and a medium-bodied maturity. It has a refreshing Muscat-like flavor and a density of acidity.
However, in contrast to the usual Joujiki Genshu, the second half is more supple and smooth.
If you chill it too much, you won't be able to feel the roundness of the two-year aging process, so we recommend 10 degrees or more.
When warmed, the umami expands nicely, and the taut acidity harmonizes with the umami.
The fine acidity breaks off nicely. The roundness of the umami can be felt, but it has been aged at -5°C.
It keeps a beautiful elasticity. Oroku純米大吟醸 袋吊り 斗瓶取り 仕込み25号純米大吟醸原酒生酒袋吊り斗瓶取り無濾過 しんしんSYSake that I couldn't drink at Oroku all-you-can-drink party No.2
Junmai Daiginjo Fukurozuri Tobetori Oroku純米大吟醸 舟しぼり 仕込み31号 無濾過生原酒 舟掛け35純米大吟醸原酒生酒無濾過 しんしんSYThree kinds of Oroku that could not be drunk, No.1
Junmai Daiginjyo Funashibori Shizukomi 31 Unfinished Nama-shu Oroku純米大吟醸 意宇 無濾過本生 舟しぼり 直汲み 「意宇の春」純米大吟醸生酒無濾過 
しんしんSYShinsei & Oroku's all-you-can-drink event
That's it for this night.
The last one is Junmai Daiginjo Ou
Limited edition of 243 bottles, NO.163
The label of the red letters on the white background is vivid and comfortable
We ended the night with a nigorizake.
I'll post it next, but I wanted to drink 3 more kinds of Ouroku.
I drank 24 kinds in Sendai, so when I saw the brands, I thought I might be able to drink 18 kinds that I had never tried before. I made a glass of Naminami at the start (toast) and drank two glasses of the Oroku bottle.
Still, you don't usually get the chance to drink so many rare drinks, so we had a really fun evening with the other guests.
Skepticism
The origin of the name of the sake is that in the myth of Izumo Kunihiki, at the moment when Kuninushi Yatsuka Mizushimitsunomikoto created the country of Japan conceptually, he thrust out his staff and shouted "Oh! and shouted, "Oh! This sake is named after the idea of brewing sake that is rooted in this land where the gods gather, and is a Junmai Daiginjo that is aged for one to three years before being shipped.
Ingredients Rice, Rice malt
Rice used: Yamadanishiki
Rice polishing ratio 50%.
Sake degree +4.3
Acidity 1.6
Yeast used: MISHOP No.9
Brewing water: Natural spring water, commonly known as "golden well しんしんSYKing's stipend 3 items
Nigori petite refreshing type
I'll pair it with Anago Sushi.
I still have some more sake to drink, but I think it's time to finish it.
The manager introduced me to the couple next door, and we talked about the best places to drink in Sapporo, Shinsei and Oroku🌼
knowledge
Both koji and kake are made from Toyama's Gohyakumangoku. Junmai-shu is synonymous with effervescent nigori. It has a pleasant sweetness and the beautiful acidity characteristic of Oroku that bursts in the mouth. Kojiya is the name of the Ishihara family. It is named after the meaning of always focusing on the origins of the family as a merchant family and devoting oneself to sake brewing in a humble and simple manner. 
しんしんSYI had already had F-type at Eiraku Shokudo in Akita, so I decided to have T-type, which was presented together with the hanpukai, as the last batter of today's Shinsei.
Actually, I was not very fond of F-type because it had too much acidity at that time.
But T-type was not like that and I could accept it naturally!
You can drink it like a champagne because it is slightly fizzy🍾
This time, the shop prepared 17 kinds of Shinsei, and we had 10 kinds of unexplored ones!
It's a pity that I found a bottle of New Year Junmai Shiboritate 2021 in the cold storage on my way home, which was not listed as today's sake...:(´ཀ`):
Now, after this, let's eat as much as we can of the rare Oroku sake!
Skepticism
This work was designed to enjoy the modern flavor while brewed with materials reminiscent of the Edo period, such as native-production yeast, wooden vat brewing, and low whiteness.
Even though the rice is polished to 88%, it is thoroughly ginjo-zukuri, which means that it can be enjoyed in a wide range of approaches, from sake cups to wine glasses, and at temperatures from cold to lukewarm. しんしんSYThe next Shinsei-san is the C-type.
This is the same as the K-type, which is the sake of the July Hanpukai.
Fermentation test using Kumonoskabi
I can't tell the difference between this and the K-type anymore (moderate drunkenness).
But I can still enjoy it with a meal.
knowledge
Rhizopus dellemar, which produces fumaric acid, a very sour organic acid, was cultivated by a seed koji maker and used in the production of C-type.
The raw rice koji produced this time did not produce acidity as expected, but the koji itself seemed to have a distinct taste.
Also, the acidity of koji was low, so it seemed to be sweet. しんしんSYIt's about to turn around
It was a set of the hanpukai with Shinsei Momoyamayu.
It's a noble sake, but it's not so yellowish in color.
You can drink this one easily, too!
Knowledge
It is a sake made with 90% pure rice, which is the best way to make sake with unpolished rice.
There is too much nutrition in the low-milled rice, so the yeast multiplies abnormally.
By using the noble sake method, the yeast is stressed and the fermentation is controlled.
The fantastic taste is reproduced! しんしんSYThis year's hanpukai for July
Fermentation test using only white koji
Sweet taste is my favorite.
I don't feel the sourness so much.
I can drink it with a good feeling.
Skepticism
Generally, sake is made using yellow rice malt, but at Shinsei Shuzo, white rice malt is used for the brands "Amaneko" and "Tenkaeru".
Nowadays, white koji is not used for sake masters, but it is used for sour sake as mentioned above, as a kake koji other than for sake masters. しんしんSYKamikuni Ryouyu version is also a first for me!
We are so happy to be surrounded by delicious sake!
The couple next to us knew a lot about sake!
We had a lot of great conversations!
knowledge!
The taste of Kamikuni Ryuyu type is a limited edition model, which is brewed in wooden vats and made from Misato Nishiki, a fertilizer- and pesticide-free variety grown on Shinsei's own plots, to match the design.
After the sake is pressed, it undergoes a secondary fermentation (resale) in tanks for another month before being bottled, which makes this Kamikokuryoyu type. RecommendedContentsSectionView.title
