Timeline
中田屋純米大吟醸 しぼりたて生原酒 ブラック銀ラベル純米大吟醸原酒生酒 しんしんSYLet's hold off on the drinking for a bit on this day.
I was getting tired in the second half of my business trip.
This is the last one!
We had this last year, too!
Nakadaya's brand is not yet a standard choice at Sake-no-wa!
So I'm going to continue with the one I posted last year.
The dishes finally arrived!
Ate with seasonal strawberries, strawberries and cream cheese wrapped in prosciutto ham!
Freshly baked shellfish also arrived!
Nakadaya, just like last year, satisfied us with their fruity drinks!
We will be back next month!
I am looking forward to spring sake!
extensive knowledge
Polishing ratio: 50% Yamadanishiki
Sake degree +4
Acidity 1.2
Amino Acid 0.9
Alcohol percentage 16 しんしんSYI found that chrysanthemum that I was curious about on SNS 💡.
I finally found it!
Let's drink it!
It's an orihara.
It's a very impressive sake.
It's quite violent in the mouth!
But it's one of my favorite tastes.
I think it's close to NUE among the recent sakes I've had.
As expected, the food comes out a little late!
But these spring rolls with Huishan ascetic garlic smell and taste like dumplings!
The sake goes down a treat 🍶!
a few words from the kitchen's extensive knowledge
Rice : Juhikinmu
Rice Polishing Ratio : 50
Alcohol Content :15
Jyujinmu is a relatively new sake rice bred by Mr. Norimitsu Kawamura in Fukuoka Prefecture in 2010.
It is a crossbreed between "Yume-Ichikyo" and "Yamada-Nishiki". しんしんSYAs we are a business traveler with a lack of vegetables, I ordered this pork shabu-shabu with lots of vegetables 🐖🥦🫛🥒🍅.
As for the sake, I still had some of this that the young master prepared for me last time, so I ordered some more 🤭.
It tasted just like the last time I had it.
It is deliciously sweet with a slight bitterness at the end.
There seems to be more than just this sakura!
If you find it somewhere else, let's drink it!
some more information about tsukiyoshi-no-sakurai
Rice used: Hitogochiki from Nagano Prefecture
Rice polishing ratio: 59
Sake degree: -4
Alcohol percentage: 15 しんしんSYI arrived at the restaurant at 8:00 p.m., a little late due to a long trip.
The restaurant was crowded with one couple leaving and two groups of six remaining.
I was told to go to the counter near the entrance.
The snow is melting and it's almost spring!
In a couple of weeks, the cherry blossoms will be in Hakodate 🌸🌸🌸
I'm not sure if I'll be able to see them this year 🌸🌸🌸
I look at the menu to see what's available today 💹.
Oops, there's a Jyushiyo!
I haven't seen it for a while, so let's start with this one!
Well, it's still delicious 😋!
Nice aroma, deliciously sweet and fruity!
I'll drink it in small sips!
The other customers are ordering more and more drinks and dishes, so it will probably take some time for the food I ordered to come out ⏳.
As I eat my appetizer, I congratulate myself on a job well done for the day 🙂.
Hooray for good sake!
Lately when I see Jyushiyo and Niimasa, I naturally want to drink them!
It's not easy to find them.
knowledge of sake brewing
Alcohol 15%.
Rice polishing ratio 55
Honmaru Hiden Tamagase endorsement, has it changed from black to white? 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. RecommendedContentsSectionView.title
