Timeline
しんしんSYBefore leaving the store, I had a chat with the young owner.
He apologized for the small selection of sake this time.
The repertoire was about half of what we usually have....
But here's what we drank first, Kudokibe Junmai Daiginjo Jr. 33% Sake Mirai!
I have not had a chance to visit Tsuruoka for a long time, so I have not been able to find this brand anymore!
It's been almost a year!
It's still delicious when it's nicely polished!
I love the sweet and sour taste.
I told them I would come again alone and left the restaurant tonight.
I apologize to the owner, the proprietress, and the young owner for staying until late!
They went home happy with their customers.
Thank you very much 😊
I will return to Tokyo early in the morning. ✈️
extensive knowledge
Alcohol content: between 15 and 16 degrees Celsius
Sake degree: -2.0
Acidity: 1.3
Rice used: Sake Mirai
Rice polishing ratio: 33
Condition: Fresh
Yeast used: Ogawa yeast, M310 しんしんSYFirst time using this restaurant for a business dinner.
I didn't want to take pictures of the food.
But I was allowed to take some pictures of the sake!
Tonight, there were relatively few varieties of sake, so I decided to try only two that I was interested in!
First up was the Sansho discovery!
2023 Yamadanishiki Ninonozo Nama Sake
It had been a little while since the bottle was opened, so it didn't have much of a "shwash" feeling, but it was orikara, slightly effervescent, deliciously sweet, and fruity!
It's great!
It's been a long time since I had the chance to experience the land of production at Mishina-san!
I want to go back to Kumamoto again, to RIKI,
A few pictures of food!
Lunch was eel on top of rice & kimoyaki!
I wanted sake at this time!
a little bit of knowledge
Specific name: Junmai Ginjo
Rice variety: Yamadanishiki produced in Wasui-cho, Kikuchi River basin
Alcohol percentage: 13
Yeast used: Kumamoto #9 yeast
Rice Polishing Ratio : Koji rice 55%, Kake rice 55 しんしんSYLast but not least, I'll give you this.
Chiebijin, a brand that's been on my mind lately.
And it's backed by a combination of origami and rice wine.
The first Orikagarami today!
A crisp, tight, deliciously sweet, unpasteurized sake!
The ori is smooth and light!
We were amazed at the expected deliciousness!
We asked the owner what kind of noodle or rice dish he would like for the end of the meal!
We decided on hot nyu-men noodles!
Delicious sake with hot noodle soup!
Such a combination is also a good combination!
In November, I will be coming to Bessan, Mexican Tequila and Kokomashina!
Please look forward to it!
extensive knowledge
Rice: Yamadanishiki produced in Oita Prefecture
Polishing ratio: 60
■Alcohol content: 15 しんしんSYThe appetizers I was looking forward to were coming out one after another!
We also had to order some drinks!
I asked for this one that I was curious about on the menu!
It's my first time, Nagurayama!
The name is nice. Junmai Ginjo "Monyu Apples x Monyu Melon", heated once in a bottle!
Sweet and sour, juicy!
You were right to ask for it!
Unagi (eel) in Yanagawa style, which we couldn't eat on the day of the Ox in Doyou!
Half of Abura Gon Chicken
Delicious food and delicious sake!
We are very satisfied!
Now, shall we make it last?
This is also a problem 😕
extensive knowledge on the subject
Type Junmai Ginjo
Type: Hiire
Alcohol 14%.
Rice polishing ratio 55 Hanaabi純米大吟醸 雄町48 無濾過生原酒純米大吟醸原酒生酒無濾過 しんしんSYThe brand I've been drinking the most lately, I think it's Hana-yosu.
Every time I come to Mishina, there is a different Hana-yoso!
This time it's Omachi!
If you want to taste the pineapple flavor, this is the representative brand!
Finally, here it is, the Squid Mentshi!
Half of it is eaten hot, and the rest is dipped in tartar sauce!
Sake is also on the way 🍶🍶🍶🍶!
extensive knowledge
Rice: Omachi
Rice polishing ratio: 48
Alcohol content: 16%. しんしんSYIn what order shall we drink today?
I ponder, thinking maybe five different kinds.
Oh, I thought, I've never had this one before.
Hirotogawa Junmai Daiginjo
In the past, I've had many things recommended by the head of the Hirotogawa Department, but I was excited to try my first junmai daiginjo: ❤️
There is not much aroma.
It is a fruity sake with a touch of bitterness.
We wait for our main course while eating the appetizers and omake shinko (Japanese pickles)!
We were so happy with the delicious sake that we drank up two kinds in no time!
The pace is very fast today!
extensive knowledge
Rice used: 100% "Yumeko" from Fukushima Prefecture
Polishing ratio 45
Alcohol content 15 しんしんSYI haven't been in Hakodate for a while.
It's been a while.
I made a reservation and went to Mishina again!
Both the owner and the proprietress greeted us with smiles!
They asked me what I would like to start with today.
I'm really having a hard time deciding what to start with this time!
Please wait a moment!
Oh, there's a Jyushidai!
Without hesitation, we started with this one!
And when I looked it up later, I found that Junmai Daiginjo Sake Mirai Kamimoroshira was the first time I had ever had it!
I haven't been able to go to a store that stocks Jyushidai recently, so this is only the third time this year!
Let's put the preamble aside.
It's relatively calm among the Jyushiyo's I've had so far.
It's definitely a fruity sake!
The ginjo aroma is light.
Let's go for something you've never ordered before!
I'm also having a hard time deciding what to order.
Yamagata sake, number 400!
We were able to select a good sake!
extensive knowledge
Rice: 80% Sakemirai produced in Yamagata Prefecture
Rice polishing ratio 45
Alcohol content: 15 しんしんSYI decided to go with the last one.
I found a couple of Chiba sake that I was interested in, Kangiku and Koshi.
I had never had Kouko's Raikou, so I decided to go with this one!
It was a little dry, but not a little bubbly and a little fizzy.
It was just right for the end of the day!
Excellent assortment of drinks and dishes tonight!
We will visit Beksan, Mexican Tequila, and Misina in the fall, so I had to report tonight's meeting!
Checking into the hotel with a night view of Goryokaku Tower 🏨!
Another beautiful morning 🌞.
One more day to go this week!
Let's do our best♪
Skandhavn
Rice used: Gohyakumangoku, Yamadanishiki
Yeast used: 1801+1001
Polishing ratio: 58
Alcohol content: 16%.
Sake meter: +0.6
Acidity: 2.5
Amino acidity: 1.1 大嶺Ohmine 3粒 夏のおとずれ 山田錦純米吟醸 しんしんSYLet's try two more drinks from here.
The guest next door sometimes asks me which sake I would like. What kind of sake is that?
I tell them what I know and what my impression of the sake is and they are at ease.
Such a cozy izakaya 🏮!
If it's summer sake, let's try this!
Ohmine Ohmine 3 grains Summer no Tomosore Yamadanishiki
I had a chance to taste it last year in Fukuoka, and this year I found it again!
It's refreshing, with a bit of sourness in the front 🤏.
The owner recommended us to try the shellfish and the soba noodles!
My stomach was getting quite full!
Shall we order one more sake and go home?
extensive knowledge
Rice used: Yamadanishiki
Polishing: 50%.
Specified name sake, etc. Fire-aged sake
Degree of alcohol content 13 宮寒梅純米吟醸 夏酒 Mr.Summer Time ミスターサマータイム純米吟醸 しんしんSYAround the time we were comparing sesame tofu with sesame tofu and sipping Huayangyu, the dishes we had asked for appeared!
Shrimp croquette with tartar sauce, eggplant and Manganji sweet and spicy meat with miso
I asked for something that would go well with sake!
After much deliberation, we decided on Miyagisanbai (Miyagi sake)!
It's been a year since I've been to Sendai, so I haven't been to Miyakanbai!
I knew Mr. Summertime from Sake-no-wa, but this was my first time!
Fresh and fruity, almost like a hana-hiyoke!
It's also delicious 😋.
To go with freshly prepared dishes.
a great way to learn how to make the most out of your knowledge
A connection made through the famous song "Mr. Summertime" by the chorus group Circus. Kanmei Sake Brewery x Circus Special LIVE was held at Kanmei Sake Brewery. The label was designed and signed by Circus.
Rice used: Miyamanishiki
Rice polishing ratio: 55
Sake degree: +1
Acidity: 1.5
Amino acidity: 0.9
Alcoholicity・・・15 Hanaabi純米吟醸 山田錦55 生原酒純米吟醸原酒生酒袋吊り無濾過 しんしんSYStarted with the premium Yamada-Nishiki first, and then had the Oragami Yamada-Nishiki to see the difference.
Blissful pleasure!
The premium looks a little more ogenre.
There is never a lot of oriki in orikagari!
The owner stirred the bottle well.
The difference in taste is that the orioles give a little bitterness at the end.
But it's full of pineapple!
We savored the two premium sakes for a while with the sesame tofu that was served first!
I'm having a hard time deciding on the sake selection tonight as well 😩.
extensive knowledge
Raw material rice Yamadanishiki
Rice polishing ratio 55
Alcohol content 16 HanaabiTHE PREMIUM 純米大吟醸 山田錦40 無濾過生原酒純米大吟醸原酒生酒無濾過 しんしんSYWe were able to compare HANA YUYO for the first time!
A brand that has been hard to find for a long time
Yamagata Shoei, Sapporo shigi, and here at Hakodate Mishina!
What a surprise! There are two on the menu!
I didn't hesitate to ask the owner for two!
I have seen the purple label at Shoei in the past!
But there was no premium label at that time!
The aroma is good, the taste is fresh in the mouth, and it tastes like pineapple 🍍!
I am very impressed 🤩!
After this, I'll have a bit of the "ogara-mi" (a little bit of the "ogara" in Japanese).
the secrets of the brewery
Rice used: Yamadanishiki
Rice polishing ratio: 40
Alcohol content: 16%. しんしんSYI had never had nigiri sushi at Mishina!
So, I asked for a 5-piece nigirizushi to close out the meal.
Let's finish with sake!
I had a hard time choosing one tonight, but I went with the Sei no TEST BREW Junmai Daiginjyo Nama Sake!
I've had the Sei no TEST Brew at Fukurokuju in the past, but the rice used for the sake was different!
It is a combination of Gohyakumangoku, Hitomebore and white malted rice!
Mellow taste!
I enjoyed it very much!
We were very satisfied with our sushi!
Reservations for September and November are all made!
The proprietress asked us when we would be coming back, and we promised to visit her again when we come back to Hakodate!
Two groups of guests arrived and things were getting hectic, so I had to leave!
extensive knowledge
This is a test brew for the 2023 brewing year, brewed with [R03/ Miyamanishiki], [R04/ Oyamanishiki], and this year, [Gohyakumangoku] and [Hitomebore].
Specific name: Junmai Daiginjo
Ingredients : Rice, Rice malt
Alcohol content: 15
Sake meter degree: -5
Acidity: 2.5
Rice used: Gohyakumangoku, Hitomebore
Rice polishing ratio：50
Condition: Nama-shu しんしんSYThe first three items I ordered appeared!
I was attracted by the name on the menu!
Soba noodles with sake!
And it was served with a salad!
Served on a colander with a nice color!
Sipping the soba and pouring the sake into the bowl!
My first red jade!
It seems that AKABU Jade is a new challenge to replace the Natsukasumi sake that Tokki-san gave me two years ago in Morioka!
It is a refreshing summer sake.
It also has a nice aroma and whets the appetite!
Sketches
Sake rice Iwate rice
Polishing ratio 50%.
Yeast Iwate yeast
Alcohol content 13%. Haneya酒米探検シリーズ 第二弾 純米吟醸 吟風 生酒純米吟醸生酒 しんしんSYYou have accepted my appointment from the fall for business and personal reasons!
This is a relief!
When the food we ordered was about to be served, we asked for the next round of drinks!
A brand that Haneya doesn't come across very often!
Let's try this one!
This is the seventh time!
It's labeled "Sake Rice Exploration Series.
It's your first time, isn't it?
I have high expectations!
It's made with Hokkaido's Ginpu.
It's a different taste from Hanahayo.
My favorite!
Some people have described it as a melon 🍈.
This is good too 😋!
The entrée was Fukuoka Aji Tataki (horse mackerel)!
And the asparagus wrapped cutlet with tomato cheese sauce!
I ordered this one because the chicken cutlet with tomato sauce was excellent the last time I had it!
Both are great with sake!
I enjoyed the new series of Haneya!
Unkunsho
Rice Source : Koji:Yamadanishiki 21% Kake:Hokkaido Ginpu 79
Polishing ratio: 60
■Alcohol percentage: 15 HanaabiThe Premium 40 八反錦 直汲み 純米大吟醸 生原酒純米大吟醸原酒生酒無濾過槽しぼり しんしんSYThank you for allowing us to come in late this evening due to our flight.
Thank you very much 😊
The first two customers left soon after!
We were able to relax and talk with the owner and his wife while we drank!
I decided to start with the premium sake when I saw the word "premium" on the menu.
I've had the premium Miyamanishiki twice and was very impressed with it, so I decided to try this one!
This time, it was Hachitan-Nishiki with blue letters!
The pineapple flavor is intoxicating!
It goes down your throat smoothly without any unpleasant taste.
Let's start with the sesame tofu entrée!
The dishes of the day were also very interesting!
a great deal of knowledge
Ingredients : Hachitan-Nishiki
Rice polishing ratio : 40
Alcohol content : 16
This is a fresh, unfiltered, unpasteurized sake with a well-balanced aroma and a trace amount of gas, made by sealing new sake pressed during the brewing season (winter) in bottles immediately at the tank and storing them at sub-zero temperatures (-5°C) for a few months before release. しんしんSYI had decided on Saku as the final sake of the evening.
The guest who came after me also ordered Saku as soon as he arrived!
They ordered quite a lot of sake, so I asked the owner if I could have some too before they ran out!
For the last dish of the evening, I asked for boiled noodles to take away the cold!
A quick sprinkle of spicy sauce on the hot noodles 🍜.
The fruity aroma of the noodle in my mouth was a blissful experience!
It's cold outside, so let's go back to the hotel and take a rest!
I will be in Mie during the Golden Week holidays, so I hope I will be able to see some other dishes again!
Before that, on Saturday, the 27th, after much deliberation, I announced that I would attend the reunion to celebrate the XXth anniversary of Mooka Junior High School in Tochigi Prefecture, so I will be riding the train there!
There is a popular sake brewery near the venue, so I'm going to take a peek first 🍶.
extensive knowledge
Rice used: Kami no Ho (from Mie Prefecture)
Rice polishing ratio 55
Alcohol content 15
Nama-shu/Hi-ire/Hiire
Kami no Ho" is said to be the offspring of "Yumesansui" rice. しんしんSYFinally, freshly baked shellfish appeared!
I've been waiting for you!
They are grilled better than usual.
I only squeezed lemon over half of it and ate the rest as it was!
We asked for Miyagi Prefecture limited sake!
Correct 👍!
A little sweet Jungin!
It goes well with the sweet and spicy taste of the grilled shellfish!
There are always so many things on the menu that I want to try, but this time the selections were perfect!
Knowledge
Rice: Gin-no-Iroha
Rice polishing ratio : 55
Sake degree : -5
Alcohol content : 15 しんしんSYAs night fell, strong winds, light rain, and cold temperatures became severe. After taking pictures of the nighttime cherry blossoms and Goryokaku Tower in front of the hotel, we quickly headed to Misina's.
While chatting with the owner about the cherry blossoms in full bloom, we selected our next drinks!
The guest next to me asked the owner for today's sake recommendation, and this was served, so I asked for the same!
I have only seen Shinshu Kamerei Hitogochi labeled as being from Nagano!
Tozawa-grown?
Seems to be a special once a year at this time of year.
It's crisp, has a nice aftertaste, and is easy to drink 🍶.
The scallops had not yet been served, so I asked the owner for some vinegared mackerel!
The sourness of the mackerel and the crisp sake
We still have chicken cutlet, so the sake goes on 🍶.
a few words from the master
The "Tozawa (Tosawa) Sake Rice Project"
Every year on the second Sunday of February, the Tozawa community association holds the "Tozawa Neji Event," a nationally selected intangible ethnic cultural property
Tozawa's Neji event is held on the second Sunday of February every year.
Neji" is an offering made of rice flour in the shape of vegetables, fruits, flowers, animals, etc., with red bean paste inside.
Rice: Hitogokochi, produced in Tozawa, Nagano Prefecture
Rice polishing ratio 55
Alcohol content 16 Gokyo五(five)純米生原酒 おりがらみ GREEN R5BY純米生酛原酒生酒おりがらみ しんしんSYWhich one should I try next?
After much deliberation, we decided on our first five GREEN Junmai Nama Shu Orikagarami!
When the owner opened the bottle, there was a nice popping sound!
When it was poured into the glass, there was a slight bubbling!
It was refreshing, clean and melon-like!
The first dish I ordered here was chicken cutlet in tomato sauce base 🥫🍅!
This is a great dish 😋🍅.
Freshly fried chicken cutlet with a glass of sake!
I can't wait to drink it!
Cherry blossoms, blossoms, blossoms 🌸 from Goryokaku Tower!
This was also my first time to see it and it was fantastic😃!
a few words on the "蘊蓄" (the Japanese word for "蘊")
The concept is [Yuzu Umuge-] (融通無碍-yuzu Ümuge-)
Yuzu-Umuge = to be free and spontaneous, unrestrained by anything.
Rice used: Koji rice: Yamadanishiki (produced in Yamaguchi Prefecture), Kake rice: Nipponbare (produced in Yamaguchi Prefecture)
Alcohol percentage 16.2
Rice polishing ratio 70%.
Yeast used: Kyokai No. 701
Nama-shu/Hi-ire Nama-shu RecommendedContentsSectionView.title
