Timeline
KoeigikuSnow Crescent スノウ・クレッセント 山田錦 うすにごり生生酒おりがらみ しんしんSYWe enjoyed talking and drinking slowly!
A regular also entered the restaurant!
The young man told us that he was the one who drank the Hakuginkai the day before with his mouth open!
We also greeted this regular customer!
Let's try Nigori-shu for the last sake!
Sunokure, which was in stock that day!
Let's finish off with a nice sake!
The customer next door asked us if we would like to go out for one more drink!
Yes, I'll go with you!
It's that restaurant, isn't it?
extensive knowledge
Alcoholic strength 14 degrees
Ingredients Rice (domestic), Rice malt (domestic)
Rice used: 100% Yamadanishiki
Rice polishing ratio
Sake meter degree しんしんSYThe customer next door and the young man in front of me and I are talking about sake and baseball.
Let's drink this test brew that I was curious about the day before!
Delicious sweet and sour sake!
It was a good meeting tonight, both people and sake!
a lot of knowledge
Alcohol content: 15
Sake degree: -17
Acidity: 2.6
Rice used: Hitomebore
Rice polishing ratio: 50 しんしんSYHigh-spec sake that I had decided to drink the day before
Junmai Daiginjyo 40%5% Kairaishinko by Tasake
Blue letters
Koukou-Shinko is the same sake rice as the starting sake of the day, Cosmos!
Tasake is a sake with an apple flavor 🍎, but this was different!
It's more like Koshizai.
This fruity flavor!
The customer next door gave us a tempura of liliy bits of tempura!
Thank you!
extensive knowledge
Ingredient rice: Koryoshinko
Alcohol 16%.
Rice polishing ratio 45
Sake degree -2
Acidity 1.7 しんしんSYChatting with your neighbor
Which one shall we try next?
We both decided on this one, which was in stock that day.
Koshiichi. Episode 4.5 Domaine Kimoto
Last time we drank this wine was Episode 3.5 at Noe.
This wine has been evolving!
The taste has a pineapple-like quality that I like.
I also tasted the young one with it!
I'm so happy to have found a good brand of sake 😃!
a lot of knowledge
Rice: Gohyakumangoku (Toji cultivated rice)
Polishing ratio 60
Alcohol content 14
Sake degree -3
Acidity 2.0
Amino acidity 0.9 
しんしんSYAfter finishing the day's work, I asked Waka on line to make this dish for the day!
After all, it's Hokkaido in winter, so let's enjoy warm food!
Sukiyaki!
We paired this with one of the four types of sake we had in stock that day!
3 grains of Daimine "Winter no Otosore" - Vigorous Seasoning!
We had this last year when we visited Misina with our high school baseball team mates in Hakodate!
Lately, I've been enjoying the winter time at Misina.
The summer one is Sakura.
This is also opened by mouth!
After opening the bottle by myself, I stirred it slowly and gently.
The cloudy sake mixed well!
The aroma is fruity.
A little pizzazz!
It was snowing lightly outside on this day, so the car was easy to drive.
I hope it doesn't snow tomorrow, as I have a busy day ahead of me!
At that time, the customer next to us ordered a rare sake that I had drunk the day before!
He introduced me to Waka, and we chatted for the rest of the evening!
We talked about sake, travel, children, hotels and hot spring resorts,
It had been a long time since I had had a chance to talk with someone new!
He is a student who has passed the sake taster's exam.
He is one year younger than me in the year of the rabbit 🐰🐇.
a great deal of knowledge
Ingredients Not disclosed
Alcohol 14.5
Sake Degree Not disclosed
Acidity Not disclosed
Yeast used undisclosed
Water used for brewing: Spring water from Benten しんしんSYConsecutive day visit
We were shown to the same table as the day before
Exactly 5400.
I had decided on this one.
Cosmos Cosmos -Autumn Cherry- 2024
The encounter rate of Shinsei is quite low this year!
My sake cup, the battle between Kouei Chrysanthemum and Shinsei
The gap is widening a bit.
I'll open my mouth and have it!
The aroma is very tangerine 🍊!
The stability of a sake yeast yeast yeast yeast yeast yeast yeast yeast yeast yeast yeast!
You can't go wrong with this one!
Daikon radish simmered in soy sauce as an appetizer...
Let's enjoy it slowly!
Two groups of three customers
Everyone is quietly enjoying their drinks.
extensive knowledge
Rice type：Kenjo-Shinko
Rice Polishing Ratio : Koji rice 60%, Kake rice 60
Alcohol content : 13% (original sake)
Brewing vessel : Wooden vat
Bottle used for making sake：Morning Bell しんしんSYThe pork cutlet was delicious, so let's go a little heavier for the last one!
We sometimes have Oroku at Mishina!
This Izumo Kojiya was served with nigori the last time we had all-you-can-drink Oroku!
It has a unique taste!
I'm glad I went to Oroku!
Now that I've exchanged lines with Waka, I can check the status of the sake stock in a timely manner!
We talked about Shinsei and he asked me if I had been drinking this retro label!
I thought I had drunk it during the all-you-can-drink party at Toryin, but I hadn't!
I really appreciate the Sake-no-wa, because I can check many things on the spot!
Just a photo to commemorate the event!
I'll be back again today, and I'm sure we'll have new sake on tap soon!
extensive knowledge
Specific name Junmai-shu
Rice polishing ratio 60
Rice used: Gohyakumangoku produced in Toyama
Alcohol content 17.5 Wakaebisu純米吟醸 生原酒 うすにごり アオノワカエビス CLOUDY純米吟醸原酒生酒おりがらみ しんしんSYI wonder what this light blue label is.
Waka drank it last year and enjoyed it so much that he added it again this year.
Of course, it's my first time...
More refreshing than Shiraginkai.
It's a little less "shwashy" than Shiraginkai!
We had lunch at soba noodles restaurant in the basement of our new apartment in Sapporo!
Before visiting Mishina, I had a chance to eat a bowl of Okadama Curry at a restaurant in Okadama Airport in between flight delays 🍛.
Yongenton pork cutlet also goes well with sake!
extensive knowledge
Rice] Kami no Ho, Iga Yamadanishiki
Polishing ratio] 60
Alcohol content】15度
Sake meter】-9.0
Acidity] 2.6
Yeast】Mie yeast MK3, Mie yeast MLA12 しんしんSYTwo alcoholic beverages with labels of interest in the cold storage.
Let's compare these!
First, the deer label!
We have had owl, rabbit, penguin, and other animal series, but this is the first deer label this year, according to the young man!
Let's have a sip!
The label says it's dry, but it's not that dry!
It's more like a light sourness with a hint of sweetness!
This is delicious!
The previous customers have left the restaurant by now, so we chatted with the young man slowly!
He told me a lot about the story behind the purchase of sake!
extensive knowledge
Alcohol content: 15
Sake degree: -
Acidity: -
Rice used: Asahi rice
Rice polishing ratio: 60 しんしんSYLet's try this new muddy sake
Kangiku's OCEAN99 -Shiroginoumi Snow Sea- Nigori unfiltered unpasteurized sake
This is the third time I've had this sake.
It's a seasonal tradition, isn't it?
Tomorrow, a similar new cloudy sake will be available again, so I made a reservation!
I've reserved a bottle to go with pineapple and this crispy shuwashu!
It's great!
This sake comparison was a showdown of Gohyakumangoku!
Freshly baked shellfish as usual. Shin-ko (pickled vegetables) for chopstick rest!
Let's drink a little more 🍶.
a little more knowledge
Rice : Gohyakumangoku
Rice polishing ratio : 50
Alcohol content : 15 Hanaabi純米大吟醸 越後五百万石 無濾過生原酒純米大吟醸原酒生酒無濾過 しんしんSYOn this day, the general is closed.
Young man was running the restaurant by himself.
He seemed busy, so I asked him to serve two kinds of sake together.
Perfect for the new sake season!
Comparison of clear and cloudy sake!
First, let's feel the pineapple flavor!
Good aroma and deep flavor!
A little bitterness can be felt as the temperature rises, but that's just the way it is!
Enjoy sakes and appetizers while watching TV by yourself!
Pork Kimchi is full of vegetables!
Nutritious 💯!
extensive knowledge
Rice used: 100% Echigo Gohyakumangoku
Rice polishing ratio: 48
Alcohol content: 16 abeブラック Vol.2-2 火入 2024-2025BY しんしんSYHeavy snow in Sapporo
I prayed that my flight from Okadama Airport would not be cancelled 🙏.
If you pray, you will get through!
The flight was delayed, but we made it safely and arrived at Mishina-san!
There were two groups of four people in front of me.
I got a special seat!
I had seen the X of the restaurant that day and decided to start with this one, Abe Black 🐦⬛
This is a first for me!
Nice aroma, sweet and sour in the mouth 👄.
I'm so tired!
Sakes worth choosing tonight!
Don't worry about it 😕
a lot of knowledge
Rice used: Niigata rice 80% polished rice
Polishing ratio: 80
Alcohol content: 13
Yeast used: Niigata G9 yeast 大嶺3粒 無濾過生原酒 山田純米吟醸原酒生酒無濾過 しんしんSYThe last sake of the day was Omine 3 grains Unfiltered Nama Sake Yamada!
I've had this type of hi-ire before, but how fruity this unfiltered nama sake is!
Tropical fruits!
I have to leave now because another guest has arrived!
I have opened all 5 bottles!
Thank you very much 😊.
I will be back in Hakodate at the end of the month!
I'll be back in Hakodate at the end of the month and I'm wondering whether I should visit Tsuruno or KAMISHINA that day!
I was drinking alone in the cold weather every day, so let's go back to the hotel early 🏨.
CS was settled by Gita's three-run shot in the last inning!
Will the Fighters be able to turn things around tomorrow, or will they end up losing three games in a row like last year?
knowledge from the past
Rice used: Yamadanishiki
Polishing ratio: 50
Specified name sake, etc. Nama-shu
14.5 degrees centigrade しんしんSYThe day before, Young told me that there would be five new ones on that day.
Then I was going to conquer them all.
The rest are "Kafuda-shu" and "Omine".
Which one shall we start with?
We decided to go with the Hafuda-shu.
Moreover, it was the first time to try the Junmai Daiginjyo Shiboritate!
The last time I tried it, the tankonosake was an unfiltered, thick, medium-bodied brew!
It's a small difference, but it's a very deep sake!
Playback from Shidaizumi's dry to my favorite!
The sweetness is the best 😃.
Skinspoken
Rice used: 80% Watabune-2 from Shiga Prefecture
Rice polishing ratio: 50
Alcohol content: 13% (undiluted) しんしんSYThe third one
Shidaizumi
This is the third time I checked with Sake-no-Wawa
Same dry taste, going back 3 years.
As it says "dry", it is still different from the two we had earlier!
We were going to have all 5 bottles that came in that day, so let's have a dry one here in the order we had them!
The grilled shellfish was also served, and all the dishes for this day's one-person drinking were ready!
a few words of knowledge
Alcohol content: 15
Sake strength: +11
Acidity: 1.2
Rice used: Yamadanishiki
Rice polishing ratio: 55
Yeast: Shizuoka yeast (NEW-5) しんしんSYOpen the next sake
Jikin Junmai Ginjo Aizan Hi-ire
We met twice last year at this time of the year!
The most recent one was at a soba noodle restaurant in Utsunomiya with Mr. Kotori.
It's been a long time!
Time flies by so fast 😱.
The sweetness is more pronounced in the mouth than tasake.
I've seen you often since the beginning of this year, but I realized that I haven't seen you for about half a year!
It's not easy to find a restaurant that carries it, so I'm glad I came to Mishina.
The entrée of the day was seafood salad and fried young chicken 🍗.
Baseball was a pitcher's duel again this day!
It's hard to get in the restaurant!
A group of customers came to the back of the restaurant, so the owner and the young staff were busy!
I drank alone quietly.
extensive knowledge
Rice: Aizan from Hyogo Prefecture
Rice polishing ratio :50
Sake degree :-2
Acidity: 1.5
Alcohol Content:15.5%. しんしんSYVisiting us every day
The owner was out of the store on this day
Congratulations to his wife on her release from the hospital: ㊗️
The day before, there were not enough sakes available, so we received 5 on this day!
We took them in order!
The first one is Tasake Junmai Ginjo Kojo-Nishiki!
It used to be called "Kojo-no-no-nishiki" but now it is called "Kojo-nishiki"!
(According to my research on Sake-no-wa, I was drinking a bottle labeled "Koshiro-no-no-nishiki" 3 years ago!
(50% rice polishing ratio is Junmai Ginjo, 45% is Junmai Daiginjo)
So there is a difference!
It tastes more like grapes than apples.
Potato and eggplant with minced meat sauce as a starter!
While eating cod roe and konnyaku, we chatted with the owner!
But halfway through the meal, he turned on the TV in front of us to watch the CS game!
extensive knowledge
Alcohol 16%.
Rice / Polishing ratio Koshiro-Nishiki / 50
Sake degree: -1 / Acidity: 1.6 / Amino acidity: 1.1 / Yeast: しんしんSYI talked quite a bit with the regulars.
He told me about some restaurants in Hakodate.
The new men for the end of the meal has arrived, so let's have just one more drink!
Nyashiki
We met a few times.
Waka recommended this new type of sake!
On this day, when he pours it into the glass, he pours quite a bit more!
90ml, quite a bit more than half a cup!
Thank you very much 😊.
The Biao type I've had so far is 1801, so it's my favorite!
This one has a different taste
White grape type 🤍.
Let's end the day with this one!
Tomorrow, a lot of Sake will be coming in!
The owner is coming too, so I promised to visit again and left!
extensive knowledge
Alcohol content: 14
Sake degree: -3.6
Acidity: 2.08
Rice Source : Takananishiki
Rice Polishing Ratio : Koji 50%/Kake 60
Base yeast: G74 (Niigata yeast) "Mild aroma reminiscent of muscat and lychee
Evolutionary Sake Brewer's Yeast: N7 (Niigata Yeast) "Gentle aroma reminiscent of sweet black grapes and grapefruits".
These two types are used. しんしんSYThe regular who sat next to me.
He was from Kansai.
He's a funny guy.
He talks a lot.
He has been in Hakodate for about 5 years.
His hobby is fishing, including tuna.
Let's drink this from Kyoto next time.
We had it last time at Mishina!
Rabbit Climbing Slope
It's not an eel uphill, but a rabbit uphill, much harder than the last time I was here!
They were busy with a group of customers, but they brought us roast beef in a hurry!
Thank you very much 😊.
extensive knowledge
Ingredients: Kyo no Shine
Rice polishing ratio: 60
Alcohol content: 16 しんしんSYThe menu says "Itsutsubashi White".
I've had a lot of Itsukashi, but this is probably the first time I've had white.
It was my first time!
And the white one is a change from the orange one.
Blue, green, pink, yellow, red and white... 6 sakes!
This sake also has a nice acidity from the sake yeast!
The saikyoyaki and grilled shellfish that we had ordered appeared!
We enjoy them slowly!
Waka runs the restaurant by himself with a group of customers and regulars!
Let's enjoy it alone!
extensive knowledge
Because the brewing process is changed every year, the rice polishing ratio is not indicated on the label. Therefore, it is treated as a regular sake.
Junmai Daiginjo-nama-genshu (pink)
Seasonal product (available from February 25 to May 15)
Junmai-Daiginjo Nama-Nama-Shu (blue)
Seasonal product (available from May 15 to August 25)
Normal sake (white) *Orange has been replaced by white.
Seasonal product (Sales period August 25 - December 15)
Junmai Nama-nihonjyu Oorigarami (green)
Seasonal product (Sales period: December 15 - February 15)
Junmai-shu White malt (yellow)
Year-round products
Junmai Dry (Red)
Year-round products
Alcohol 15% (15 degrees Celsius) RecommendedContentsSectionView.title
