Timeline
AKABU春酒/AKABU SAKURA 2025 生酒生酒 しんしんSYThe last sake of the day was Akabu.
I see that it is nowadays described as Harusake/AKABU SAKURA 2025 Nama Sake.
Spring is almost here 🫵.
Let's drink some spring sake!
It is lighter, sweet and sour than the fruity Jikin.
I had nyu-men to finish off the meal because it was cold outside!
The owner's son and I had a great time talking about sake again on the way home!
He said he would keep a new brand of sake for us!
I'm looking forward to my business trip to Hakodate, Mishina!
extensive knowledge of sake
Alcohol content 12
Rice used: Ginga, Iwate
Polishing ratio 60
Yeast used: Iwate yeast
Sake strength (Not disclosed)
Acidity Not disclosed
Nama/Hiirei Nama しんしんSYI have a lot to drink.
But is it time to finish?
After much deliberation, let's compare two kinds of drinks together!
I asked the owner 🙇.
We also had oshinko (Japanese pickles) and a chopstick rest!
First up was the Jikin Junmai Ginjo Sake Mirai Nama!
I had had this 3 years ago!
But where did I drink it?
I can't remember!
It tasted just the way I like it!
I consciously chose my favorite on this day!
It was the finest of all the metaphysics I usually drink
knowledge of its taste
Ingredient Rice Yamagata Prefecture Sake Mirai
Alcohol percentage 15.5
Rice polishing ratio 50%. しんしんSYLast summer I visited Akita and went to Oga.
I visited a rice and agave store there, but gave up on buying them.
But I decided not to buy it.........
It's light nigori.
Sweet and sour, a little bitter on the throat!
I should try different kinds of sake after all!
a great deal of knowledge
Alcoholic strength 14 degrees
Ingredients Rice (Hyogo Prefecture), rice malt (Akita Prefecture), hops
Rice polishing ratio 90
Sake degree -1.0 Senkinオーガニック・ナチュール ＜W:kijoshu＞普通酒生酛原酒無濾過貴醸酒 しんしんSYLast time I visited Misina, I had a variety of interesting drinks on consecutive days!
This time, just one night.
There are so many sakes I'm interested in!
I'm having a hard time deciding which one to try!
I went to Tochigi the other day, so let's have the only Tochigi sake tonight 🍶.
Organic Naturals <W:kijoshu> is a first for me!
I noticed it was labeled "Kijoshu".
It was sweet on the palate!
It's a kijoshu!
There were 4 kinds of sake on the day, but they all had different tastes!
It was a beautiful sake with a 90% polish.
The next dish came!
Eggplant with Bean Sprouts and Bean Curd!
It goes well with sake!
A few words of knowledge
Rice：Organic Kame-no-o from Tochigi prefecture (Domaine Sakura Kame-no-o)
Polishing ratio: 90
Alcohol content: 14%.
Sake degree: Undisclosed
Acidity: Not disclosed しんしんSYUnfamiliar brand on the list of alcoholic beverages
Tsukiyoshi's?
Never heard of it.
I've never had it.
It's Nagano sake!
This is also a chance, a challenge!
Wow, what's this?
Fruity and sweet, just the way I like it!
I think it's similar to Hanahayo!
When we were leaving, the owner's son came out and told me that he thought it would be my favorite and that he had put it in the bottle!
What a pleasure!
It was the most shocking encounter of the day 🎯!
Drooling bonito appeared as the entrée!
Sake goes down well 🍶🍶🍶🍶🍶🍶🍶!
knowledge of how to cook
Rice polishing ratio: 59
Alcohol content: 15 HanaabiTHE PREMIUM 美山錦 純米大吟醸 磨き四割 無濾過生原酒純米大吟醸原酒生酒無濾過 しんしんSYThe first entrée is Toyama firefly squid with Asazuki vinegared miso.
It's the only way to go!
HANA-YOUKAKU 🍍.
THE PREMIUM Miyamanishiki Polished 40% Unfiltered Nama Sake was served last year at Koko Mishina and Kumamoto RIKI!
This is the premier sake you can find this season 🍶.
It's the best sake, beautifully polished 🍶.
Now, I think it's time to get the next one!
my extensive knowledge of sake
Rice used: 100% Miyamanishiki
Rice polishing ratio: 40
Alcohol content: 16%. しんしんSYDear Mishina, I was looking forward to seeing you.
I finally met you this season.
I'm going to start from the beginning.
The aroma is light.
It's still a light nigori sake from the brewer Kuheiji!
The owner and proprietress saved us a special seat at the far end of the counter!
The best place to watch the TV!
Thank you very much 😊.
I was suddenly full of energy to drink after seeing the list of sake!
What should I choose?
(with a lot of knowledge)
Ingredients : Yamadanishiki, Kurodasho
Rice polishing ratio: undisclosed
Sake Degree ：Not disclosed
Degree of alcohol content : 16 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 RecommendedContentsSectionView.title
