Timeline
津軽半島純米吟醸 津軽半島 しぼりたて 無濾過生原酒純米吟醸原酒生酒無濾過 しんしんSYTalking with the young master
I saw a bottle of Tsugaru Peninsula in the cold storage, but it is not on the menu,
He told us that it was a gift and we could drink it.
There was not much left, but when I poured half of it, it was exactly half a cup!
I gave the rest back to him.
It's quite a strong type!
Like Mutsu Hachisen, it's also Hana Motto!
We sipped it with oshinko (Japanese pickles).
We left the restaurant that day, thinking about the next one...
Thank you for the food!
extensive knowledge
Sold only at "Chi-Mu-Go (Fuibu)," a group of five liquor stores in Aomori City.
Ingredient rice: 100% Aomori grown Hanamoi
Alcohol content 17
Polishing ratio 50%. しんしんSYI've never had this one either.
I brought this from cold storage.
The best aroma of the day.
I wonder what it is
Fruit🍋🍏🍌
The shellfish is ready, and we squeeze lemon and drink and eat and drink and eat!
I think it's time to call it a night!
extensive knowledge
Koji rice : Gohyakumangoku 50% polished rice
Kake rice : Takaneminori 55% polished rice
Yeast : 1801xF7-01
Sake degree: -4
Sake degree: 16 degrees Celsius
Acidity: 1.2
Firing: 1 time しんしんSYA customer in the back of the room ordered this!
They have Mutsu Hachisen's Hwaso!
I brought it as a gift exchange in Morioka 40 years ago, but this day it was Hwaso 50!
This is the first time to try it!
It's fire-aged, so there's not much aroma!
But it's the same Mutsu Hachisen as usual.
Fruity and easy to drink!
As for the food, the guest next to me was enjoying the fried chicken, which I also ordered!
By the way, I haven't heard from my salmon friend E-san in Morioka recently!
How are you?
extensive knowledge
Koji rice: Hwasoi
Kake rice: Hanasoi
Polishing ratio 50
Alcohol content: 16%. しんしんSYThe general told me your wife's discharge date was set.
That's good.
Almost 5 months.
Please let me see your healthy face!
We started with roast beef on the iron plate.
The sake was Nagurayama, which I have never had so often!
I just had two melons as if they were apples ✖️!
Ananas is French for pineapple!
Now that you mention it, did it feel like a pineapple?
It wasn't as pineappley as the Hana-yosu, but it is an easy-drinking sake!
Knowledge
Alcohol content: 15 degrees Celsius
Sake degree: -5.5
Acidity: 1.7
Rice used: Fukunoka, Yume no Kou
Rice polishing ratio: 55
State：Heated しんしんSYThe owner was busy with customers that day.
I decline and ask him to let me look in the cold storage.
There are many brands on the blackboard that I don't know, so I go take a peek.
What is this cute label?
This is Koshinohomare!
And it's a Kijoshu!
It has a strong sweetness (melon, chocolate)!
The customer next door asked what it was like!
Is it like a dessert sake?
Yes, just as you say!
There are still many things we don't know about this day, so let's attack!
J&N are also trying something they've never had before.
extensive knowledge
By using "90PINK" as part of the brewing water, the acidity tightens the overall flavor and creates a pleasant harmony.
The product name is derived from the initials "ki" of "kijoshu" and "90" respectively.
Rice: 100% Niigata rice
Rice polishing ratio: 70% (some 90% pure rice sake is used)
Sake meter: -14
Acidity: 1.97
Amino acidity: 0.97
Alcohol content: 15 しんしんSYWe arrived in Hakodate in a hurry from Kushiro to Okadama and from Okadama to Hakodate.
The customer showed up about an hour after the appointment time.
After a pleasant business meeting, let's go to Mishina-san!
I called ☎️ to apologize for being late for the appointment.
When I arrived, there were already a few customers in front of me.
There were more customers after me!
It's a busy place, isn't it?
I started with Hiyoroshi.
This is my second time to taste Classic Harvest Moon from Nabeshima since I had it at Noei, two years ago!
Sweet and sour, with a slight bitterness on the palate!
I was busy that day, so I only had ice cream for lunch...
I was hungry, so let's eat and drink well 🍶.
extensive knowledge
Alcohol 15%.
Rice polishing ratio 60 しんしんSYThe last of the day was one of the six bottles introduced on SNS
Nabeshima's Hyogo Special A District Yoshikawa Yamadanishiki Special Junmai Sake
I knew I had to try it!
I was allowed to drink it three years ago at Asakusa Yohana.
Not the standard special junmai, but Yoshikawa Yamadanishiki!
Good aroma and easy to drink!
In addition to the usual pickled vegetables, the young owner offered us a lemon sherbet to cool down after the meat!
Thank you very much 😊!
It was a fun one-person evening party that lasted about an hour!
I'll be back to visit again♪
extensive knowledge
Sake quality: Tokubetsu Junmai Sake
Ingredient rice: Yamadanishiki produced in Yoshikawa
Alcohol content 15
Polishing ratio 60 しんしんSYI heard on social media this day that this was also in stock.
I'll have it at the opening.
Let's drink summer sake!
Abee is also a very rare brand!
The young master also recommends it!
It's refreshing and raises the pitch!
Sorry for the late hour!
The meat fire has gone out!
Add solid fuel, sorry!
extensive knowledge
Ingredients: Koji rice - Gohyaku-mangoku, Kake rice - Koshibuki
Rice Polishing Ratio : 60
Alcohol Content : 13 しんしんSYMouth open again next time
This is the 72nd time since I drank Denshikiku in Kangiku 2021!
Sake Mirai 50 -Wonderland- Unfiltered Nama-shu for the second time!
I like this sweetness ❤️🫶
Grilled shellfish also made an appearance!
The first guest has left, so it's a one-person party!
Lunch at a buckwheat noodle restaurant in Tomakomai!
They had a lot of delicious looking sake, but we had to drive during the day, so we had to be patient.
knowledge of Japanese language
Rice used: 100% Sake Mirai produced in Yamagata Prefecture
Polishing ratio 50%. しんしんSYI was told that flower storms would also be in the area that day!
Rice and agave that I didn't buy when I went to Oga last summer!
I'll drink it this day, too!
Gururiko?
The color is green.
The taste is more complex than anything I've ever tasted before!
I don't know how to describe it.
While I was pondering which fruit was closest, the main dish of the day, meat, appeared!
My phone almost ran out of battery power while we were on the move!
The photo of the meat is on the way because it was charging!
Knowledge
Type Other brew
Alcoholic strength 14 degrees
Ingredients Rice (from Akita), Rice malt (from Akita), Hops
Rice polishing ratio 90
Hop Gururiko® is used to recycle some of the hops used in Hanafu, which are dried in a superheated steamer (an amazing dryer that can dry hops without sacrificing flavor and nutrition) developed by food tech startup ASTRA FOOD PLAN.
The rice used is improved Shinko, grown with upcycled fertilizer developed by Euglena Co. SenkinUA くわがた 泡酒 無濾過生原酒生酛原酒生酒無濾過発泡 しんしんSYLast week, the young general told me about various new alcoholic beverages coming in.
I checked on SNS while on the train.
I have to go!
Arrival time is around 9pm due to work!
Sorry for the late arrival!
Let's start with this one, Kuwagata!
Illustration of UA Kuwagata Awashu Unfiltered Nama Sake, different from the previous one!
The young master opened the bottle early!
He said it took quite a long time!
I asked him to stir it a little so I could enjoy the oily taste!
It's like a lemon soda with a bit of bitterness.
Warming up with potato salad!
On this day, we were lucky enough to spot a green train bound for Mukawa at Tomakomai station!
We were lucky!
a few words of knowledge
Natural secondary fermentation in bottle
Rice used: Yamadanishiki (Domaine Sakura, Sakura City, Tochigi Prefecture), Kame-no-o (Domaine Sakura, Sakura City, Tochigi Prefecture, organic farming)
Rice polishing ratio
13% by volume Afuriあふり 純米酒 SHUN_YO純米にごり酒発泡 しんしんSYThey put kishimen in the sukiyaki!
Let's have another drink!
The other day we had a magnum bottle of this Amezure Shunyo!
It was a mouth-opener, but it seems that the young master opened it first!
Still, when I turned the cork, it was sparkling!
I love sparkling wine!
It goes down my throat and I feel a little bitterness, but I think it's grapefruit-like!
While I was waiting, the young master brought me a bottle of this!
He said, "Please give me some of the Yubari melon that you gave me the day before as a visit to the young master and the landlady, as well as a visit to the patients in the hospital.
The landlady, who is in the hospital for rehabilitation, told me that she ate two of them!
Please come back soon!
I also had a chance to taste the seasonal melon!
I was told that Kuwagata, Abe and Hanakaze will be here next week.
I will be in Hakodate again in good timing, so I will call you again!
extensive knowledge
Rice: Shunyo
Rice polishing ratio: 70
Yeast: Tokokai No. 601
Alcohol content: 14%.
Sake Degree: -3
Acidity: 2.1 しんしんSYWe found another Banshu Aizan!
It was purchased on the same day.
It's been three years since I last had a drink at the Tsuruoka Saizuru Bar!
Kudokibe is always well-polished!
The sweetness is the key to this one!
The young proprietor finished it off with some kishimen noodles!
Thank you very much 😊
Lunch at Nagomi in front of Toya station where we finally got in!
A great combination 🉐!
We were surrounded by delicious food that day!
extensive knowledge
Alcohol content: 16° to 17° C
Rice: Banshu Aiyama
Polishing ratio 44
Yeast used: Ogawa 10, M310
Sake degree -5.0
Acidity 1.3 しんしんSYSukiyaki on this day
It is quite a hearty dish!
Meat, vegetables and mushrooms!
The oshinko (Japanese pickles) also came out early!
It was a palate cleanser, nice 👍!
The sake was a red label 寫楽, which I didn't have the day before yesterday!
When you hear the name "Aizan", you must drink it!
Moreover, it has already been two years since I drank this Banshu Aizan at Yamagata Shoei and Sendai Rasai!
It is a delicious, fruity sake with elegance 🍶.
I think this is what an elegant sake is all about!
The day before, we stayed in the Toya area and took a rest at a roadside station in Abuta before returning to Hakodate.
We were blessed with beautiful weather, but the temperature was a comfortable 26 degrees Celsius.
It was a bit chilly at night this day.
The usual Hokkaido is back!
knowledge and knowledge of
Rice : Aizan from Hyogo Prefecture
Rice polishing ratio : 50
Alcohol content : 16 しんしんSYOn this day, we decided to drink what the young master told us to drink!
You can always find the regular sake (Tasake Tokusyu and Tobiroki Tokusyu) again!
Here it is next, the opening of the mouth!
Mikotsuru's Suwa Miyamanishiki, I've had the hi-ire version twice before, but this was the first time for me to have the unfiltered, unadulterated, unadulterated sake!
It is a rare sake that is hard to find (it was already a year ago)!
It has a deeper sweetness than the Purple Space 3.0!
It's so good, everyone must be looking forward to it!
Two of them have already posted in July on Sake-no-wa!
The main dish of the day!
At Mishina, you can only order sukiyaki by advance reservation and from a minimum of two servings!
The day before yesterday, I was selfish and asked them to make it for one person!
It was cooked in the kitchen to perfection and brought to the counter piping hot!
The sukiyaki was made with sweet wariage and rare sake, and the party was at its best!
The neighbor sometimes peeks at the sukiyaki!
The aroma wafting through the air made them curious!
I have never seen anyone eating sukiyaki at Mishina!
The meat is tender and exquisite!
extensive knowledge of the restaurant
Alcohol / 16 degrees
Rice／Miyamanishiki produced in Suwa City
Polishing ratio / 50 しんしんSYWe started with the sake I was expecting when I visited the day before yesterday and was told by the young proprietor that this was coming in: ▶️
Murasakyu 3.0 Junmai Daiginjo Nama Sake
This sake is also cloudy!
On this day, we will have the just-opened 3.0!
Murasakyuu has the image of a delicious sake, but it tastes like it has been amplified even more!
I can't really describe it, but the sweet and sour taste is fantastic 😃!
Potato salad with mustard was the appetizer of the day!
The counter was full on this day 🈵.
Let's take a seat at the far end and drink in peace 🍶.
knowledge of the restaurant 🍶
Rice: Ginga
Sake degree: -2.6
Rice polishing ratio: 50
Alcohol level: 15 degrees Celsius
Acidity: 1.8
This sake is brewed using the Hiroki brand's brewing method of sanki amazakemoto, rather than the fast brewing method that is the rule at Murasakichi, so you can feel the soft and delicious acidity created by lactic acid bacteria.
Murasaki Uchu 3.0" is one of the projects in the "SAKE 3.0" category.
SAKE 3.0" is a category in which consumers and sake breweries work together to create a new sake brand. しんしんSYAs usual, oshinko (Japanese pickles) are served!
Let's finish off the last drink with some food!
Let's try today's recommendation on the blackboard: kakiage prawns and cold inaniwa udon noodles!
Sake is Masaruya's limited draft sake!
I've had a lot of Higashitsuru, but this is a first for me!
As everyone at Sake-no-Wa commented, it was deliciously sweet and fruity!
After thanking the owner and the young master!
The proprietress is doing well in her rehabilitation.
The Yubari melon we delivered to her as a visit to the camp will be chilled and she will bring it to the landlady tomorrow!
I wish you all good health 🙏.
The young proprietor told me that they are going to have another good sake tomorrow (Shi Uchu 3.0, Amezure), so I will visit again the day after tomorrow with the sake I gave up today!
As for the food, I made a reservation for sukiyaki for one 🍖.
knowledge
Rice used: Yamadanishiki
Alcohol 16%.
Rice polishing ratio 55 Hanaabi純米大吟醸 雄町48 おりがらみ生純米大吟醸原酒生酒おりがらみ しんしんSYI've loved Hana-yosu since I drank it in Sendai, 2021.
I often come across it here in Mishina, Mr.
I found it again this day!
We will have it after Shinmasa!
Orikarami from Omachi
We had this twice in the past!
The aroma is pineapple🍍🍍🍍🍍!
It tastes like pineapple too!
A little bit of bitterness on the palate.
The grilled shellfish that I was looking forward to was also served here!
There were only a few customers that day, so we were able to enjoy our drinks and food in a relaxed atmosphere...
extensive knowledge of the restaurant's menu
Rice type: Omachi
Rice polishing ratio: 48
Alcohol content: 16%. しんしんSYWe will have this sake, which we had promised the young master the previous month!
He filled all the glasses for us because there were only a few left!
It has a nice aroma, and although it is a sake with a traditional sake yeast yeast, it is not so acidic and is beautiful and gentle!
Roast beef and grilled eel with white soy sauce!
We celebrated the young master's recovery with 6 commemorative sake from Shinmasa.
the extensive knowledge of the brewery
Alcohol content 13 degrees
Polishing ratio 66
Rice used: 100% Akita Sake Komachi
Yeast used: Kyokai No.6 しんしんSYAs I was drinking Kabutatushi, the customer ahead of me asked for a Gakki.
I heard a nice sound when the owner opened a bottle, so I asked him if I could have one to compare.
Like Kabutomushi, it is a sour sake, but it also has a little bit of sweetness.
I hear it's a special order from Masaruya Hanpukai.
I checked the internet and it seems they changed the label from last year's type (woman in green kimono) to this year's label.
The specs have changed quite a bit too.
I'm in a good mood from the start!
Eating sesame tofu while waiting for the food we chose this day!
For some reason, we were upgraded on this day's flight, so we were able to travel comfortably to Hakodate!
With the seat folded down, I was able to get a good night's sleep.
extensive knowledge
Alcohol 13%.
Rice used: 55% Omachi from Ako
Polishing ratio: Koji rice 60/Kake rice 66 RecommendedContentsSectionView.title
