Timeline
abeシルバー おりがらみ生酒 Vol.1-1 2024-2025BY生酒おりがらみ しんしんSYNigori-shu (cloudy sake), Ori-tangled drinking comparison
The last one is Abe-Silver!
Last time we couldn't drink Abe-silver because it was out of stock, so we brought it back for last tonight!
It has more breadth than the muddy cold yellowtail!
When the bottle is opened, there is a nice sound 🆗.
Comparing the two, I think I prefer Abe.
Poking pots and pans while drinking the different muddy sake!
While we were paying the bill, the young master came out to thank us for the pork kimchi nabe!
We talked about sake for a while and left!
We enjoyed 11 kinds of sake over the two days!
Even so, there were still many more sakes that I was curious about!
I will come again!
One of the customers who was here at the start of the event told us that he came here because he heard that Kokomishina was recommended to him as a good restaurant in Sapporo!
The discovery of the day was the Machida Sake Brewery, which is inexpensive but overpriced.
Knowing the secrets of the brewery
Rice] 60% polished Niigata rice
Alcohol content] 14 しんしんSYPork Kimchi Nabe is quite hearty!
It contains a lot of vegetables, so it's very good for your health!
Let's compare the sake that we were interested in the day before!
What do you think of this sake labeled "Kamburi"?
It was a cloudy sake!
The owner poured all the sake into our glasses because there was only a little left!
Thank you very much!
It is quite dry and lightly cloudy!
We had a lot of it, so let's sip it!
Let's try another cloudy sake!
extensive knowledge of the brewery
Rice used: 100% Yamadanishiki
Rice polishing ratio 70%.
Alcohol content 16 しんしんSYPork kimchi nabe that was not on the blackboard of the recommended menu the day before!
When I told the young chef that I wanted to try it, he added it to the menu!
I told him that I would ask for it after I finished the egg and beef radish, and it came out!
Now, let's have the real star of tonight's sake!
Jikin Junmai Ginjo Mie Yamadanishiki Nama!
Last year at shigi38, we had this Yamadanishiki for the first time, but tonight it's a raw sake!
A crispy cold Jikin with a hot pot of atachi!
I can't get enough of it!
After all, Jikin is a typical fruity sake!
It spreads and dances in your mouth!
It's like that!
There was a feature article on Jikin in a sake bible I bought a while ago, and it makes me think that I must drink it when I see Jikin!
For a while, Mishina and shigi38 will be chasing after Jikin!
It's a guessing game 😁.
(knowledge of Japanese sake)
Rice used: Yamadanishiki from Iga area, Mie Prefecture (100%)
Rice polishing ratio: 50
Alcohol content: 15.5 しんしんSYLet's drink some sake with this label that caught my attention the day before.
Yama-no-i
I looked it up on the net, but it didn't come up.
Someone posted it on Sake-no-Wawa a while ago.
Please drink it as you feel it.
This is also a very pure sake!
Pair it with the beef daikon that was served here!
The well-pickled radish and the slightly salty beef tendon go well with this pure sake!
I used to encounter Yamanoi at Ami, and recently at shigi38 as well!
It has become one of my favorite brands!
knowledge of the brewery
100% Fukunoka rice used
Polishing ratio 50%.
Alcohol content 15 町田酒造55 特別純米 美山錦 直汲み 生特別純米生酒無濾過 しんしんSYI was also curious about this one I saw in cold storage the day before
Machida Shuzo with a green label.
I've had blue, black, and orange, but this was a first for me!
It was unexpectedly delicious!
Fruity and pineapple-like, similar to the Hana-Hoso.
Machida Sake Brewery has certainly been rated favorably in my past sakéwa posts!
I think I'd like a warm entrée on a cold day.
Chonai chives and baby sardines with egg and shirasu
This is the best 😃!
I remember drinking Machida Sake Brewery often at Sendai Ami!
I miss it 🍶🍶🍶🍶.
the knowledge of the brewery
［Raw material] Miyamanishiki
［Polishing ratio] 55
［Sake meter] -1
［Acidity
［Alc.] 16 degrees Celsius しんしんSYA daily visit to Mishina
Let's start drinking from now on, which I was curious about last night!
Sengoku Classic by Edo Bari
It's fire-quenched because it's a type I!
We compared the black labeled Modern a while ago, but this time it's a white labeled one!
Sengkyo is known for its acidity and sourness, but this classic has less acidity!
But this classic is very lively and easy to drink!
The appetizer of the day was spicy garland chrysanthemum with just the right amount of bitterness!
It's almost spring. ☘️
But it's very cold outside due to the cold wave 🥶.
Skandhavn
Rice : Kame-no-o (original variety, produced in Sakura City, Tochigi Prefecture)
Rice polishing ratio : 90
Alcohol content : 13% (undiluted)
Specifications: sake yeast, no yeast added (brewer's yeast), Kinugawa River subterranean water, Morohaku しんしんSYI think it's time to call it a night.
Talking with the young master about what to drink.
I'm almost done with this one.
It looks like there's only enough for one cup.
Then let's drink it!
Pray for Noto - Ara&Seme Unfiltered Unrefined Nama Sake - 2024 Noto Peninsula Earthquake Reconstruction Aid Sake
We will drink it again this year, following our encounter at Eiraku last year!
The taste is different from that of Tasake and Hanahayo.
I think it has a little bit of a rummy taste.
When I ordered nyu-men to end the day, the proprietress told me that she could also make fried rice with chashu pork, and I had no objection!
I still have a few more days until my medical checkup, so I guess it's okay.
Eat well and drink well!
Let's call it a night.
It's cold outside.
Cold wave is coming again
See you tomorrow 🙇.
extensive knowledge
Raw material rice ASK Aizan (Hyogo Prefecture)
Rice polishing ratio 40
Nama-zake
Sake degree -6
Acidity 1.2
Amino acidity 0.8
Yeast M310 Hanaabi直汲み THE PREMIUM 純米大吟醸 山田錦40 生原酒純米大吟醸原酒生酒無濾過 しんしんSYMy favorite grilled shellfish is ready: ❤️
We eat them hot!
And what's next?
We've been waiting for it.........................
Premium!
This is the second time since I got this premium in a four-pack six months ago!
It's still full of Hana-yosu.
You can really taste the pineapple flavor.
Moreover, it's so good that it attacks your cheeks!
There was also some pickled vegetables to refresh my palate!
On this day, I was allowed to take a closer look at the sake I was interested in after it cooled down!
Tomorrow, we will stay in Hakodate again, so let's pay a visit!
This year, I'm going to pay a visit to Mishina-san every day, as I did in January 🆗!
extensive knowledge
Ingredients : Yamadanishiki produced in Hyogo Prefecture
Rice polishing ratio : 40
Alcohol content : 16 しんしんSYNow, I started to think about how much I would drink that day.
Sake discussion with the young master!
Oh, I'll have this one, the one I've never seen Tasake before!
I've never had gin-karaboshi before!
Tasake has less apple taste!
It has a gentle taste that is different from Oroku's unique taste!
Yodarekatsuo (dried bonito) from the menu of the day!
The top layer is a little spicy!
We proceeded to drink it with the rice wine.
Let's go for cold sake without hot sake on this day!
Knowing the Skills
Rice used: Gin Karasu
Rice polishing ratio: 45
Alcohol content: 16
Sake degree: ±0
Acidity: 1.5
This Tasake Junmai Daiginjo 40%50 series has four different types of sake rice: Yamadanishiki, Ginkaruboshi, Kojonishiki, and Akita Sakekomachi, and this is the second in the series.
This is the second in the series. Oroku超 王祿 ☆☆☆☆☆ 直汲中取り純米生酒中取り無濾過 しんしんSYHalf roast beef I wanted to eat this day.
What should I pair it with?
Oops, Discover Oroku!
It's been a long time since I drank Oroku in November 2021!
I learned about Oroku at Q in Sapporo, and drank a lot of Oroku at the Torin event (Shinsei & Oroku).
The aroma is not so strong, but when you take a sip, the unique and delicious taste spreads in your mouth!
Roast beef and vegetables with sweet and sour sauce.
A little bit of roast beef with sweet and sour sauce and vegetables!
It's the best!
Fortunately, there were no other customers in the restaurant, so we spent the evening chatting with the owner, the young owner, and the proprietress.
extensive knowledge
Specific name Junmai
Rice used: Gohyakumangoku from Toyama Prefecture or Yamadanishiki from Higashiizumo Town
Rice polishing ratio 60
Alcohol content 17.5
Water used for brewing: Natural spring water, commonly known as Koganei Well
Limited 99/150 bottles しんしんSYSecond visit this year
There was a customer in front of me, but he left after a while.
I also came late, so let's not be too late.
Let's start with the first dish...which one shall we choose?
It's hard to decide 😫.
I found Ura-nabeshima 💡!
The aroma is good, and it spreads in your mouth!
Let's start with the appetizer!
This was the second time I've had Ura-nabeshima since last year at this time of year at Mishina 👀.
Delicious 😋!
our knowledge of the dish
Ingredients: Undisclosed
Rice polishing ratio: 50
Sake Degree: Undisclosed
Acidity: Not disclosed
Alcohol: 16%. Roman一ロ万(ひとろまん) 純米大吟醸 生原酒純米大吟醸原酒生酒 しんしんSYFried rice with fried pork, which a regular customer had ordered the day before.
On that day, I asked the proprietress if I could order it when I entered the restaurant, and she said yes. 🙆♀️
I asked for it because I had eaten all the meat by now!
She was happy to tell me that it was ready for me!
I could hear the sound of a wok being shaken in the kitchen.
We gave up on the hot sake for the last round, and went for this cold sake!
The Hitoroman Junmai Daiginjyo Nama-Harajinshu was a first for me!
The first customer had just opened his mouth!
Fresh and fruity sake, a high spec of Hitroman!
Fried rice was served hot, and we munched on it while huffing and puffing, and then gulped down the cold sake!
It was great!
When it was time to pay the bill, the young master came out and talked about the sake served the day before.
He told us that he had put in a very expensive bottle of sake!
He said it was a congratulatory gift!
I had come empty-handed the day before, so I brought a little something with me.
(extensive knowledge of Japanese language and culture).
Rice : Koji: Gohyakumangoku, Kake: Gohyakumangoku, Shidanmai: Himenomochi
Rice polishing ratio : 45
Alcohol content : 16
Yeast used : Fukushima Utsukushima Yume Yeast (F7-01) しんしんSYLet's order the sake here that I've been curious about since the day before.
A big black label with the words "Super Limited" in the middle!
(In the past, Tamansaku no Hana with the "Super Limited" label had a white label.
I thought it might be a difference in the sake rice, but when I sipped it, it had a hint of apple.
I feel a little bit of Tasake from the neighboring prefecture of Aomori!
Bessan said Tasake Yamahai is good hot sake!
But since the meat was hot, we decided not to go for hot sake again this day!
Let's go for cold sake!
We also had our usual chopstick rest on the way!
Thank you very much 😊.
knowledge and information
Alcohol content: 16 degrees
Sake degree: ±0
Acidity: 1.4
Rice：Hyogo Yamadanishiki
Rice polishing ratio: 45
Amino acidity: 1.1
Yeast: M301
Condition：Heated 
しんしんSYI'm definitely going to eat meat today.
I asked the owner for that meat!
As I was finishing the mackerel stewed in miso, the real star of the show appeared!
A teppan and ponzu vinegar appeared, and then the meat and vegetables appeared in front of me like this!
When I looked at the menu, I thought it was going to be steak, but it turned out to be yakiniku style!
This way I can grill at my own pace and it doesn't get cold.
But the portions are quite large!
As for sake, we have traveled as far north as Yamaguchi and Gunma, so let's go with Tohoku from here!
Yamagata Masamune is a sake we've had a few encounters with at Shoei-san and Torin-san!
This day was our first Aizan!
The azuki-colored label is very calm!
The rice polishing ratio is 50%, so it could be called Junmai Daiginjo.
Good aroma, beautiful fruity taste, and delicious sweetness!
It does not lose to the fat of meat!
It was the best choice as a food sake 😃.
Grilled meat and vegetables!
I've been coming here for about 2 years and I've never ordered anything from the menu before 🫨.
But next time you order it, you might want to ask for a few.
The fire went out and we had to have it replaced with a new one while we were grilling!
Thank you very much 😊
extensive knowledge
Rice used: Aizan from Hyogo Prefecture
Polishing ratio 50%.
Strength: 16%. Hijiri中取り純米大吟醸 LEGIT ひとめぼれ35＆35 生酒純米大吟醸生酒中取り しんしんSYFor the dishes, we challenged the strongest tag team of fish and meat!
First came the mackerel simmered in miso!
It's pretty big!
As for the sake, we had a hard time deciding whether to go with Tochigi or Gunma!
I was attracted by the name of the sake, so I decided to go with "Hijiru"!
Recently, we often compare the appearance and the saké, but we were excited to see the white label saké!
I was introduced to this delicious sake made from edible rice at Fukurokuju last year.
It's still delicious!
Fruity and more pineapple-like!
Today's star performer appeared while we ate mackerel simmered in miso!
I'm having a hard time finding a good match for this again.
knowledge and information
Rice / Hitomebore (Gunma)
Rice polishing ratio / 35
Sake meter / -1
Acidity / 1.4
Alcohol content / 15
Condition / Unpasteurized (Hon-nama)
Yeast / 1801 しんしんSYI visited Mishina, as there were many sakes that I was interested in.
On this day, two groups of three customers had already started, and we started at the counter between them 💺.
I want to try that one and that one.
Which one should I drink first to review last night?
The guest next to me ordered a bottle of Toyo Bijin (Oriental Beauty), and since it was the first one to open, I asked for one too!
This is the third time for me to drink Jipangu Limited Edition Daiginjo!
It's been a while!
Although it is alky, it is a very beautiful sake!
No bitterness!
I guess Toyo Bijin doesn't disappoint either!
We had a light lunch at Shige-chan Sushi.
Let's order a dish we've been curious about at Minshina!
knowledge of Japanese cooking
Ingredients: Rice, rice malt, brewing alcohol
Raw material rice Yamadanishiki
Rice polishing ratio 40
Alcohol content 16 しんしんSYI could use another drink.
Then something to finish it off?
Seasonally, I asked for ozoni!
I've always been curious about Iraka sake!
It seems to be from a new sake brewery in Nagano Prefecture!
After much agonizing, we decided on this one for the last sake!
The aroma and taste both smelled and tasted like cemedine.
It wasn't freshly opened, but I was a little surprised!
I haven't had this feeling for a long time!
I drank it all while eating zoni with lots of grated daikon!
The proprietress gave us some tangerines as a gift, and it was time to go home!
I've made a reservation for tomorrow!
Because there are still a lot of sakes I'm interested in!
Our friends Beksan and Mexican Tequila commented on how much they enjoyed the hot sake!
extensive knowledge
Rice: Hitogokochi
Sake strength (not disclosed)
Acidity Not disclosed
Alcohol 15%.
Polishing ratio: Undisclosed しんしんSYI asked for abe➕ among 36 varieties, but they were out of stock.
Too bad 😢!
Then this one I haven't had yet, Toukaizakari!
This was more than I expected, and it was my favorite!
Beautiful and fruity!
The owner told me to have this as a chopstick rest!
Mishina-san was a big boy with Osechi dishes at the end of the year!
He served us a bowl of namasu from the menu!
The skins of the master...
Alcohol content: 16
Sake degree: -5
Acidity: 1.4
Rice used: So-no-Mai
Rice polishing ratio: 55
Condition: Nama-shu しんしんSYOshinko (pickles) for chopstick rest
And grilled shellfish, which I always look forward to!
What should I serve with them?
I had been curious about Jikin, which won the gold medal at the New Sake Competition this day!
It's expensive, but we may never see it again, so we asked for it!
It was fire-aged, but there was no doubt that it was a fresh sake!
You can't feel that it's been soaked in alcohol!
While eating hot grilled shellfish, we wondered which sake to choose!
extensive knowledge of the Japanese language
Rice : Yamadanishiki from Iga
Rice polishing ratio : 40
Alcohol content : 16
Nabari, Mie Prefecture, where the brewery is located, used to be called "Yanase" (fish trap), because ayu (sweetfish) fishing was popular along the Nabari River and many fish traps called "Yanase" were set up to catch ayu fish. HanaabiTHE PREMIUM 八反錦 磨き四割 おりがらみ生純米大吟醸生酒おりがらみ しんしんSYThe long-awaited dish was served!
It was cold outside, so we had pork kimchi nabe🐖!
The sashimi was herring!
At Mishina, we always ask for Sansho and Hanayo if they have them!
So I was curious about THE PREMIUM Hachigannishiki, polished 40%, orikagarami draft!
In the past, I've been allowed to drink Premium Omachi, Miyamanishiki and Yatanishiki!
I had recently seen this on SNS and was thrilled to come across it!
There are only a few more Hana-Hiyo-Yu left at home!
I enjoyed it again this evening!
I enjoyed the pineapple feeling!
knowledge of how to use it
Alcohol content: 16
Ingredients: Hachitan-Nishiki
Rice polishing ratio: 40 RecommendedContentsSectionView.title
