Timeline
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 if I should visit Tsuruno or Kamishina that day!
Cold weather and drinking alone every day, so let's go back to the hotel early 🏨.
CS was settled by Gita's three-run shot at the end of the game.
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) しんしんSYTwo customers ahead of me
They left the restaurant shortly after I visited.
A young man was running the restaurant by himself.
We had a nice chat for a while.
He apologized for not having enough sake for the day.
He apologized and said that he would have a lot of sake in stock tomorrow.
But there were a few sakes I was interested in, so I decided to have them!
Waka asked me if I had drunk this one!
Kisoji
I looked it up on Sake-no-Wa and found that I had had a Yamahai Junmai Hiyahoroshi once before, but this time it was Junmai Hiyahoroshi!
He quietly told me that it was the sake that was voted the best by the participants at a recent Nihon Meimon Sake Kai event!
When I poured it into the glass, it was a bit acidic.
I thought it would have a strong acidity, but it's very refreshing and easy to drink.
I'm sure everyone would have chosen it!
Before the dishes we ordered were served, we were served oshinko (Japanese pickles) earlier in the day, so let's take our time while eating these!
Knowledge
Alcohol 15 degrees
Sake degree -0.9
Acidity 1.56
Amino acidity 1.33
Rice used: Hitogokochi from Nagano Prefecture しんしんSYIt's been a while.
I'm a little late to the party.
There's a young man at the counter, not the owner.
I heard that the proprietress was discharged from the hospital on the 6th!
Congratulations!
The owner will be taking care of the landlady at home for a while.
The first drink of the day was a service 🈂️ as a token of our gratitude for all the help and support we have received.
It was a Nichinichi brewed with the improved Nobukou, which was inherited from Shinmasa!
It was a delicious low-alcohol sake!
We had all of it because there was not much left!
It was cold outside, so what should we eat?
This is the 6th Nichinichi!
The last time was a year ago!
Good sake that is hard to find 🍶.
a lot of knowledge
Rice：100% Koudou-Shinko produced in Yuzawa district, Hyogo Prefecture
Alcohol content: 11 津軽半島純米吟醸 津軽半島 しぼりたて 無濾過生原酒純米吟醸原酒生酒無濾過 しんしんSYTalking with the young master
I saw a bottle of Tsugaru Peninsula in the cold storage, but it is not on the menu,
He told us that it was a gift and we could drink it.
There was not much left, but when I poured half of it, it was exactly half a cup!
I gave the rest back to him.
It's quite a strong type!
Like Mutsu Hachisen, it's also Hana Motto!
We sipped it with oshinko (Japanese pickles).
We left the restaurant that day, thinking about the next one...
Thank you for the food!
extensive knowledge
Sold only at "Chi-Mu-Go (Fuibu)," a group of five liquor stores in Aomori City.
Ingredient rice: 100% Aomori grown Hanamoi
Alcohol content 17
Polishing ratio 50%. しんしんSYI've never had this one either.
I brought this from cold storage.
The best aroma of the day.
I wonder what it is
Fruit🍋🍏🍌
The shellfish is ready, and we squeeze lemon and drink and eat and drink and eat!
I think it's time to call it a night!
extensive knowledge
Koji rice : Gohyakumangoku 50% polished rice
Kake rice : Takaneminori 55% polished rice
Yeast : 1801xF7-01
Sake degree: -4
Sake degree: 16 degrees Celsius
Acidity: 1.2
Firing: 1 time しんしんSYA customer in the back of the room ordered this!
They have Mutsu Hachisen's Hwaso!
I brought it as a gift exchange in Morioka 40 years ago, but this day it was Hwaso 50!
This is the first time to try it!
It's fire-aged, so there's not much aroma!
But it's the same Mutsu Hachisen as usual.
Fruity and easy to drink!
As for the food, the guest next to me was enjoying the fried chicken, which I also ordered!
By the way, I haven't heard from my salmon friend E-san in Morioka recently!
How are you?
extensive knowledge
Koji rice: Hwasoi
Kake rice: Hanasoi
Polishing ratio 50
Alcohol content: 16%. しんしんSYThe general told me your wife's discharge date was set.
That's good.
Almost 5 months.
Please let me see your healthy face!
We started with roast beef on the iron plate.
The sake was Nagurayama, which I have never had so often!
I just had two melons as if they were apples ✖️!
Ananas is French for pineapple!
Now that you mention it, did it feel like a pineapple?
It wasn't as pineappley as the Hana-yosu, but it is an easy-drinking sake!
Knowledge
Alcohol content: 15 degrees Celsius
Sake degree: -5.5
Acidity: 1.7
Rice used: Fukunoka, Yume no Kou
Rice polishing ratio: 55
State：Heated しんしんSYThe owner was busy with customers that day.
I decline and ask him to let me look in the cold storage.
There are many brands on the blackboard that I don't know, so I go take a peek.
What is this cute label?
This is Koshinohomare!
And it's a Kijoshu!
It has a strong sweetness (melon, chocolate)!
The customer next door asked what it was like!
Is it like a dessert sake?
Yes, just as you say!
There are still many things we don't know about this day, so let's attack!
J&N are also trying something they've never had before.
extensive knowledge
By using "90PINK" as part of the brewing water, the acidity tightens the overall flavor and creates a pleasant harmony.
The product name is derived from the initials "ki" of "kijoshu" and "90" respectively.
Rice: 100% Niigata rice
Rice polishing ratio: 70% (some 90% pure rice sake is used)
Sake meter: -14
Acidity: 1.97
Amino acidity: 0.97
Alcohol content: 15 しんしんSYWe arrived in Hakodate in a hurry from Kushiro to Okadama and from Okadama to Hakodate.
The customer showed up about an hour after the appointment time.
After a pleasant business meeting, let's go to Mishina-san!
I called ☎️ to apologize for being late for the appointment.
When I arrived, there were already a few customers in front of me.
There were more customers after me!
It's a busy place, isn't it?
I started with Hiyoroshi.
This is my second time to taste Classic Harvest Moon from Nabeshima since I had it at Noei, two years ago!
Sweet and sour, with a slight bitterness on the palate!
I was busy that day, so I only had ice cream for lunch...
I was hungry, so let's eat and drink well 🍶.
extensive knowledge
Alcohol 15%.
Rice polishing ratio 60 しんしんSYThe last of the day was one of the six bottles introduced on SNS
Nabeshima's Hyogo Special A District Yoshikawa Yamadanishiki Special Junmai Sake
I knew I had to try it!
I was allowed to drink it three years ago at Asakusa Yohana.
Not the standard special junmai, but Yoshikawa Yamadanishiki!
Good aroma and easy to drink!
In addition to the usual pickled vegetables, the young owner offered us a lemon sherbet to cool down after the meat!
Thank you very much 😊!
It was a fun one-person evening party that lasted about an hour!
I'll be back to visit again♪
extensive knowledge
Sake quality: Tokubetsu Junmai Sake
Ingredient rice: Yamadanishiki produced in Yoshikawa
Alcohol content 15
Polishing ratio 60 しんしんSYI heard on social media this day that this was also in stock.
I'll have it at the opening.
Let's drink summer sake!
Abee is also a very rare brand!
The young master also recommends it!
It's refreshing and raises the pitch!
Sorry for the late hour!
The meat fire has gone out!
Add solid fuel, sorry!
extensive knowledge
Ingredients: Koji rice - Gohyaku-mangoku, Kake rice - Koshibuki
Rice Polishing Ratio : 60
Alcohol Content : 13 しんしんSYMouth open again next time
This is the 72nd time since I drank Denshikiku in Kangiku 2021!
Sake Mirai 50 -Wonderland- Unfiltered Nama-shu for the second time!
I like this sweetness ❤️🫶
Grilled shellfish also made an appearance!
The first guest has left, so it's a one-person party!
Lunch at a buckwheat noodle restaurant in Tomakomai!
They had a lot of delicious looking sake, but we had to drive during the day, so we had to be patient.
knowledge of Japanese language
Rice used: 100% Sake Mirai produced in Yamagata Prefecture
Polishing ratio 50%. しんしんSYI was told that flower storms would also be in the area that day!
Rice and agave that I didn't buy when I went to Oga last summer!
I'll drink it this day, too!
Gururiko?
The color is green.
The taste is more complex than anything I've ever tasted before!
I don't know how to describe it.
While I was pondering which fruit was closest, the main dish of the day, meat, appeared!
My phone almost ran out of battery power while we were on the move!
The photo of the meat is on the way because it was charging!
Knowledge
Type Other brew
Alcoholic strength 14 degrees
Ingredients Rice (from Akita), Rice malt (from Akita), Hops
Rice polishing ratio 90
Hop Gururiko® is used to recycle some of the hops used in Hanafu, which are dried in a superheated steamer (an amazing dryer that can dry hops without sacrificing flavor and nutrition) developed by food tech startup ASTRA FOOD PLAN.
The rice used is improved Shinko, grown with upcycled fertilizer developed by Euglena Co. RecommendedContentsSectionView.title
