Timeline
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 しんしんSYSipping sake and eating appetizers
and wait for the food!
In the meantime, let's have another drink!
It's the first day of the new year!
There are 36 choices!
It's really hard to decide!
I'm looking forward to this one!
I found the birthplace!
Here we go!
It's been a little while since it was opened, so there's no fizziness.
But it's Hozu's Shikonoso!
Delicious!
Not as sour as Shinmasa's sake!
Third time at Mishina 👀!
I wonder if the food will come soon, yay!
extensive knowledge
Specific name: Undisclosed
Rice variety: Hozu, produced in Wasui Town in the Kikuchi River basin
Production area: Kumamoto Prefecture
Alcohol content: 13
Yeast used: Kumamoto Prefecture No. 9 yeast
Sake meter degree:Not disclosed
Acidity: Not disclosed
Amino acidity: Not disclosed
Rice polishing ratio: Not disclosed
Brewing year: 2024 AramasaNEXT FIVE THE FINAL 2024純米生酛生酒発泡 しんしんSYNew Year's First Business Trip from Hakodate
Made a reservation and went to Mishina-san!
Early lunch was grilled curry at Lappi's
I visited with an empty stomach!
The staff at the restaurant said 🤗Thank you for your cooperation in the new year!
and invited me to the counter.
The owner offered us a free sake.
His son came out and showed us the bottle!
What's this?
Thank you very much!
The regulars next to us were also drinking!
The customer who came after us with a reservation was a first-timer, so he didn't get any free sake!
I have to keep coming back!
It was a little bit old when we opened the bottle, so we couldn't feel the slight fizziness, but the sweet and sour taste of the sake was exceptional!
With a very happy feeling, I asked for three dishes that I was interested in!
Let's eat macaroni salad for a while!
a little bit of knowledge
Rice used: 100% Miyamanishiki
Alcohol content 12
Rice polishing ratio 40
Yeast used: Kyokai No. 6
Wooden vats (No. 35 and 36) Hanaabi純米大吟醸 美山錦 無濾過生原酒純米大吟醸原酒生酒無濾過 しんしんSYThe last of the day was "Hana-yosu"!
Whenever I see HANAIYOSU and SANCHIYO, I always try to get them at MISHINA!
Recently, Shouei in Yamagata seems to have stopped carrying Hana-Hiyo-Yoku, so the only place I can find it is here, Mishina and SHIGI38!
So I finally tasted the pineapple feeling again 💐🍍🍍.
This is the third time I've tasted this Miyamanishiki since I first had it in Sendai!
It was a happy night as I also got to try some Nama Nigori sake 🌉.
After work tomorrow, I'm off to Moka for a class reunion this weekend!
Before that, I'm going to have a little fun in Utsunomiya!
Looking forward to meeting new people!
I'm also looking forward to seeing what kind of sake I can find!
extensive knowledge on the subject
Rice used: 100% Miyamanishiki
Rice polishing ratio: 48
Alcohol content: 16%. しんしんSYThe customer in the back ordered X-type Shinmasa NO.6!
There was a more expensive sake that I wanted to try that day, so I ordered this one!
It's Nichinichi!
And it's labeled "Aizan"!
It is very rare to find Nichinichi!
This was my 5th Nichinichi after Kyoto, Tokyo, Miyazaki and Kumamoto (Hakodate)!
I remember that the Nichinichi so far was a sake with a relatively sour taste because it was a sake made from a traditional sake yeast, but this Aizan is a very beautiful sake, and I did not feel any sourness, so I thought it was an elegant sake!
We took a short break with some pickled vegetables for chopstick rest 🤏.
We asked for zosui to finish off the meal, so let's order one more cup of our favorite sake 🍶!
extensive knowledge
Rice used: Aizan (from Tojo Eifuku Village, Hyogo Prefecture)
Polishing ratio unknown
12% alcohol by volume しんしんSYOrder of drinking on this day.
I'm having trouble with this one 😩.
All the sake I want to drink
If that's the case, I think I'll alternate between pure sake and nigori sake.
There are some recommendations for heating sake, but let's go with a crisp, cold sake!
If that's the case, it's Hakuginkai.
The nigoromi of the Hanahayokyu was also delicious, but this Kangiku was just as good as the Hanahayokyu!
The pineapple flavor of Kangiku is just as good as Hanaoyosu!
This is also a fresh sake with a lot of ori.
It is good with hot dishes!
I've encountered a lot of Ginkai, but this was my second time to try Shiro Ginkai since Morioka 2 years ago!
Lucky ✌️
extensive knowledge of the brewery
The rice polishing ratio was changed from 55% last year to 50% Gohyakumangoku, and the specs were changed to Junmai Daiginjo.
Rice : Gohyakumangoku
Polishing ratio : 50
Alcohol content : 13 しんしんSYOn the menu, there was a Niigata sake that caught my attention.
I'm pretty sure it's the same one I had somewhere else and enjoyed.
It was a winner.
It was K1801, wasn't it?
Slightly sweet, but not too sweet!
Hot shellfish appeared around here!
Let's eat and drink at a leisurely pace!
There were relatively few customers that day, so we enjoyed chatting with the owner and proprietress.
Knowledge
The base yeast is K1801, which has a gorgeous aroma reminiscent of apples with honey.
The base yeast is K1801, which has a gorgeous aroma reminiscent of honeyed apples, and K7, which is an evolutionary type of 4-step yeast.
We use these two types of yeast.
Alcohol level: 14
Rice polishing ratio: Koji 50%/Kake 60 しんしんSYThe last time I was here, I was told that the next time I visit, there will be a nigori of Hanayoso.
When I told her that I was going to drink it since there was another hanahiyo-yu that day, she said happily that both the owner and the hostess had saved it since it was nigori.
Then I'll have it right away!
It seems to be a rare sake!
I looked up Sake-no-wa to see if I had ever had it before, but it didn't come up!
It was my first time!
I'll enjoy the four-pack bottle with care 🍶.
Fresh, fruity, pineapple 🍍.
Delicious 😋!
Dishes are coming out one after another!
Salmon and cheese noodle soup!
This is a must-try!
Hot kimchi nabe right after that...
This is the first time I've had this dish at Misina!
Plenty of vegetables, full of nutrients, and warming!
extensive knowledge
Rice polishing ratio: 55
Alcohol content: 16%. しんしんSYI made a reservation because it was going to be a late night visit!
I was able to catch an earlier train so I got there an hour early ⏳.
The snow had melted, but it was a cold night!
There were many brands that I was interested in that day too!
I thanked them for their hospitality last time and let's drink 🍶!
I'm curious about this one, Kouko YAKOU Yakou!
Alcoholic!
A slightly sweet sake!
It's fruity, so let's start with the potato salad first!
Skills and Knowledge
Alcohol 15%.
Rice / Polishing ratio Not disclosed / Not disclosed
Details
Sake degree: -10.8
Acidity: 2.2
Condition: fired メキシコテキーラThe seventh glass is a Junmai Daiginjo of Tasake. I finished with this. Sake from the Tohoku region is right up my alley. I got to know Hakodate a little better this time. Delicious sake and food. I would like to visit Hakodate again. メキシコテキーラFrom the junmai ginjos up to this point, the sixth glass was a junmai daiginjo. I knew about Hiroshima sake at least as far as Drunken Heart and Kamotsuru, but it was Amego no Tsuki. I looked it up and found that it was the top ranking sake in Hiroshima. メキシコテキーラThe fifth cup. This restaurant, Misina, has a wide selection of sake from all over Japan. There was Nabeshima, so I asked for it. It is refreshing and powerful. RecommendedContentsSectionView.title
