Timeline
SenkinUA くわがた 泡酒 無濾過生原酒生酛原酒生酒無濾過発泡 しんしんSYLast week, the young general told me about various new alcoholic beverages coming in.
I checked on SNS while on the train.
I have to go!
Arrival time is around 9pm due to work!
Sorry for the late arrival!
Let's start with this one, Kuwagata!
Illustration of UA Kuwagata Awashu Unfiltered Nama Sake, different from the previous one!
The young master opened the bottle early!
He said it took quite a long time!
I asked him to stir it a little so I could enjoy the oily taste!
It's like a lemon soda with a bit of bitterness.
Warming up with potato salad!
On this day, we were lucky enough to spot a green train bound for Mukawa at Tomakomai station!
We were lucky!
a few words of knowledge
Natural secondary fermentation in bottle
Rice used: Yamadanishiki (Domaine Sakura, Sakura City, Tochigi Prefecture), Kame-no-o (Domaine Sakura, Sakura City, Tochigi Prefecture, organic farming)
Rice polishing ratio
13% by volume Afuriあふり 純米酒 SHUN_YO純米にごり酒発泡 しんしんSYThey put kishimen in the sukiyaki!
Let's have another drink!
The other day we had a magnum bottle of this Amezure Shunyo!
It was a mouth-opener, but it seems that the young master opened it first!
Still, when I turned the cork, it was sparkling!
I love sparkling wine!
It goes down my throat and I feel a little bitterness, but I think it's grapefruit-like!
While I was waiting, the young master brought me a bottle of this!
He said, "Please give me some of the Yubari melon that you gave me the day before as a visit to the young master and the landlady, as well as a visit to the patients in the hospital.
The landlady, who is in the hospital for rehabilitation, told me that she ate two of them!
Please come back soon!
I also had a chance to taste the seasonal melon!
I was told that Kuwagata, Abe and Hanakaze will be here next week.
I will be in Hakodate again in good timing, so I will call you again!
extensive knowledge
Rice: Shunyo
Rice polishing ratio: 70
Yeast: Tokokai No. 601
Alcohol content: 14%.
Sake Degree: -3
Acidity: 2.1 しんしんSYWe found another Banshu Aizan!
It was purchased on the same day.
It's been three years since I last had a drink at the Tsuruoka Saizuru Bar!
Kudokibe is always well-polished!
The sweetness is the key to this one!
The young proprietor finished it off with some kishimen noodles!
Thank you very much 😊
Lunch at Nagomi in front of Toya station where we finally got in!
A great combination 🉐!
We were surrounded by delicious food that day!
extensive knowledge
Alcohol content: 16° to 17° C
Rice: Banshu Aiyama
Polishing ratio 44
Yeast used: Ogawa 10, M310
Sake degree -5.0
Acidity 1.3 しんしんSYSukiyaki on this day
It is quite a hearty dish!
Meat, vegetables and mushrooms!
The oshinko (Japanese pickles) also came out early!
It was a palate cleanser, nice 👍!
The sake was a red label 寫楽, which I didn't have the day before yesterday!
When you hear the name "Aizan", you must drink it!
Moreover, it has already been two years since I drank this Banshu Aizan at Yamagata Shoei and Sendai Rasai!
It is a delicious, fruity sake with elegance 🍶.
I think this is what an elegant sake is all about!
The day before, we stayed in the Toya area and took a rest at a roadside station in Abuta before returning to Hakodate.
We were blessed with beautiful weather, but the temperature was a comfortable 26 degrees Celsius.
It was a bit chilly at night this day.
The usual Hokkaido is back!
knowledge and knowledge of
Rice : Aizan from Hyogo Prefecture
Rice polishing ratio : 50
Alcohol content : 16 しんしんSYOn this day, we decided to drink what the young master told us to drink!
You can always find the regular sake (Tasake Tokusyu and Tobiroki Tokusyu) again!
Here it is next, the opening of the mouth!
Mikotsuru's Suwa Miyamanishiki, I've had the hi-ire version twice before, but this was the first time for me to have the unfiltered, unadulterated, unadulterated sake!
It is a rare sake that is hard to find (it was already a year ago)!
It has a deeper sweetness than the Purple Space 3.0!
It's so good, everyone must be looking forward to it!
Two of them have already posted in July on Sake-no-wa!
The main dish of the day!
At Mishina, you can only order sukiyaki by advance reservation and from a minimum of two servings!
The day before yesterday, I was selfish and asked them to make it for one person!
It was cooked in the kitchen to perfection and brought to the counter piping hot!
The sukiyaki was made with sweet wariage and rare sake, and the party was at its best!
The neighbor sometimes peeks at the sukiyaki!
The aroma wafting through the air made them curious!
I have never seen anyone eating sukiyaki at Mishina!
The meat is tender and exquisite!
extensive knowledge of the restaurant
Alcohol / 16 degrees
Rice／Miyamanishiki produced in Suwa City
Polishing ratio / 50 しんしんSYWe started with the sake I was expecting when I visited the day before yesterday and was told by the young proprietor that this was coming in: ▶️
Murasakyu 3.0 Junmai Daiginjo Nama Sake
This sake is also cloudy!
On this day, we will have the just-opened 3.0!
Murasakyuu has the image of a delicious sake, but it tastes like it has been amplified even more!
I can't really describe it, but the sweet and sour taste is fantastic 😃!
Potato salad with mustard was the appetizer of the day!
The counter was full on this day 🈵.
Let's take a seat at the far end and drink in peace 🍶.
knowledge of the restaurant 🍶
Rice: Ginga
Sake degree: -2.6
Rice polishing ratio: 50
Alcohol level: 15 degrees Celsius
Acidity: 1.8
This sake is brewed using the Hiroki brand's brewing method of sanki amazakemoto, rather than the fast brewing method that is the rule at Murasakichi, so you can feel the soft and delicious acidity created by lactic acid bacteria.
Murasaki Uchu 3.0" is one of the projects in the "SAKE 3.0" category.
SAKE 3.0" is a category in which consumers and sake breweries work together to create a new sake brand. しんしんSYAs usual, oshinko (Japanese pickles) are served!
Let's finish off the last drink with some food!
Let's try today's recommendation on the blackboard: kakiage prawns and cold inaniwa udon noodles!
Sake is Masaruya's limited draft sake!
I've had a lot of Higashitsuru, but this is a first for me!
As everyone at Sake-no-Wa commented, it was deliciously sweet and fruity!
After thanking the owner and the young master!
The proprietress is doing well in her rehabilitation.
The Yubari melon we delivered to her as a visit to the camp will be chilled and she will bring it to the landlady tomorrow!
I wish you all good health 🙏.
The young proprietor told me that they are going to have another good sake tomorrow (Shi Uchu 3.0, Amezure), so I will visit again the day after tomorrow with the sake I gave up today!
As for the food, I made a reservation for sukiyaki for one 🍖.
knowledge
Rice used: Yamadanishiki
Alcohol 16%.
Rice polishing ratio 55 Hanaabi純米大吟醸 雄町48 おりがらみ生純米大吟醸原酒生酒おりがらみ しんしんSYI've loved Hana-yosu since I drank it in Sendai, 2021.
I often come across it here in Mishina, Mr.
I found it again this day!
We will have it after Shinmasa!
Orikarami from Omachi
We had this twice in the past!
The aroma is pineapple🍍🍍🍍🍍!
It tastes like pineapple too!
A little bit of bitterness on the palate.
The grilled shellfish that I was looking forward to was also served here!
There were only a few customers that day, so we were able to enjoy our drinks and food in a relaxed atmosphere...
extensive knowledge of the restaurant's menu
Rice type: Omachi
Rice polishing ratio: 48
Alcohol content: 16%. しんしんSYWe will have this sake, which we had promised the young master the previous month!
He filled all the glasses for us because there were only a few left!
It has a nice aroma, and although it is a sake with a traditional sake yeast yeast, it is not so acidic and is beautiful and gentle!
Roast beef and grilled eel with white soy sauce!
We celebrated the young master's recovery with 6 commemorative sake from Shinmasa.
the extensive knowledge of the brewery
Alcohol content 13 degrees
Polishing ratio 66
Rice used: 100% Akita Sake Komachi
Yeast used: Kyokai No.6 しんしんSYAs I was drinking Kabutatushi, the customer ahead of me asked for a Gakki.
I heard a nice sound when the owner opened a bottle, so I asked him if I could have one to compare.
Like Kabutomushi, it is a sour sake, but it also has a little bit of sweetness.
I hear it's a special order from Masaruya Hanpukai.
I checked the internet and it seems they changed the label from last year's type (woman in green kimono) to this year's label.
The specs have changed quite a bit too.
I'm in a good mood from the start!
Eating sesame tofu while waiting for the food we chose this day!
For some reason, we were upgraded on this day's flight, so we were able to travel comfortably to Hakodate!
With the seat folded down, I was able to get a good night's sleep.
extensive knowledge
Alcohol 13%.
Rice used: 55% Omachi from Ako
Polishing ratio: Koji rice 60/Kake rice 66 Senkinかぶとむし 2025 無濾過生原酒 R6BY原酒生酒無濾過 しんしんSYWhat should we do for exactly Kiri 5100?
We visited Mishina-san!
When I visited there the previous month, the owner promised to keep the Shinsei A-type for me.
After that, I saw on SNS that he was hospitalized in an emergency, so I was curious and paid a visit!
He was rushed to the hospital the same night we made this appointment!
I was told that he was taken to the hospital as soon as he was aware of the situation and that everything was fine.
Good, good, good!
I was about to order the Shinsei, but I couldn't help but choose this summer sake, Beetle, from the menu!
I just found out that my good friend Bec-san was also drinking this one by coincidence!
Hakodate on this day was hotter than usual 🥵!
This is the right thing to do on a day like this👍
Take care of yourself!
knowledge and skills
Rice used: Domaine Sakura, Yamadanishiki
Polishing ratio Koji：50
Rice polishing ratio Kake：60
Alcohol percentage：14%（Non-alcoholic)
When posting Kabutomushi, I'm wondering whether to choose it for Sentori or Kabutomushi (this is the second time I've put it on Sentori, and another two times on Kabutomushi separately).
I checked in past posts and found that the beetle, back in 2016, was facing right. べっさんShin Shin SY, ㊗️5100! Fast as ever. Kabuto-bug, you've been covered. I didn't realize the direction had changed. I'm looking forward to Oimachi next week. しんしんSYBessan, sorry here too.
Thanks for the reconnaissance team.
After Kushiro, this time we expect to celebrate with a toast in the deep streets of Oimachi 🥂.
First, a toast to Kabutomushi 🥂. しんしんSYThe couple next door had just left.
I wished them a happy wedding anniversary, and was about to congratulate them on their wedding anniversary, when the young proprietor quickly left a bowl of oshinko (Japanese pickles) for me!
So, just one more cup of somen, and to top it off!
I asked the owner if I should have hot somen noodles, but the young owner came out and told me that cold somen noodles were also available!
I was so glad to hear that, and I would be happy to have it!
Let's end with a dry sake, which is not my favorite but I had noticed on the blackboard!
It's a Sado Island sake from the Keio brewery!
The label says it has a Sake Degree of +20 or higher!
Oh, it's crisp and dry with a nice saltiness!
While we were eating the oshinko (Japanese pickles), the somen noodles appeared!
The somen noodles are made into bite-sized pieces, just like hegisoba!
The young master chef of Kokomishina, every dish is delicious with his own twist!
We finished off the evening with Soumen noodles in a broth with plenty of wasabi and ginger, which was as dry as the dry sake!
Still chilly in the morning and evening in Hokkaido!
Tomorrow, we are going to Obihiro for a cross-industrial exchange meeting!
extensive knowledge of Japanese cooking
Ingredients : Rice Koji rice (Gohyakumangoku) Kake rice (Koshibuki)
Rice polishing ratio: 60
Sake degree: +21
Acidity: 1.3
Amino Acid: 1.6
Yeast: Association No. 601
Alcohol level: 18.5 しんしんSYThe couple next door said that today is their wedding anniversary!
They said they visit Kokomishina every year on their wedding anniversary!
They have their own store in their hometown!
The locals also told us that this place is a sake lover's paradise!
That's why they don't want it to be known too much.
I agree.
This Silver Lining super limited Junmai Daiginjo So no Mai 29 Namaishu from Kangiku was surprisingly a first for me!
My neighbor said it was delicious, so I had high expectations!
It was beautiful and I enjoyed its sweetness!
The owner also told us that tomorrow is his birthday!
June 6 is Shinsei's birthday!
He is going to be 81 years old!
Please keep up the good work!
extensive knowledge
Ingredients: 100% So-no-Mai
Rice polishing ratio: 29
Alcohol content: 15 しんしんSYThree dishes have arrived, so I think it's time for some more drinks.
Can we have a sake comparison for the last one?
We have two kinds of Shinshu Kamerei that we were curious about!
The young master came near us and finally got it in stock!
He said it's not easy to buy these days!
Hitogokochi and Yamadanishiki!
It would have been nice to compare both, but we wanted to drink something else, so we decided to go with Yamadanishiki and Kangiku!
It has already been a year since I met Shinshu Kamerei when I reviewed the sake.
Most of them are Hitogochiki, but Yamadanishiki is rare!
Nagano sake, a hot brand, is still delicious!
knowledge of Nagano sake
Rice used: Yamadanishiki from Kasai City, Hyogo Prefecture
Rice polishing ratio: 55
Alcohol content: 15 しんしんSYAfter eating the fried eggplant and sweet-and-sour pork, let's order something else!
The blackboard says "yari ika sashimi.
How is the squid this time?
He said it's a little small but delicious!
Well, I'll take it then!
The neighbor had just ordered sake, so it's about time for me to have some too! There was still more than half of the bottle left in the four-pack, so there were lots of bubbles in the glass!
It's not freshly opened but it's nice🙆🙆!
After 2021, 2022, and 2023, we had the 2024 Yamadanishiki Ninojo!
My neighbor smiled and said it was delicious, and I nodded my head. 🙂↕️
knowledge of the brewing process
Rice variety: Yamadanishiki from Wasui Town in the Kikuchi River basin
Alcohol content: 13%.
Yeast used: Kumamoto No. 9 yeast
Sake meter: Undisclosed
Acidity: Not disclosed
Amino Acidity : Not disclosed
Rice Polishing Ratio : Koji rice 55%, Kake rice 55 Denshuプレミアム 純米吟醸 山廃仕込 秋田酒こまち純米吟醸山廃 しんしんSYThe owner recommended some rare rice wine.
Then let's go for it!
I was a little hesitant to drink it because it was labeled "Yamahai", but when I saw the label, I thought it must not be the usual Tasake!
After all, it's premium!
No apple flavor!
It's in the same vein as Shinmasa Direct Pass and Hanahayo, which I drank on the same day!
I like it: ❤️
It was not like Tasake's special pure sake!
I have a feeling that the pace of drinking is going to speed up again, since we also had some sweet-and-sour pork!
extensive knowledge
Rice polishing ratio 50%.
Alcohol content: 16%. しんしんSYHere it comes, the first of the entrées!
Eggplant seasoned with red pepper
Let's have a bottle of Jyushiyo to go with this!
The neighbor also recommended it to us, saying it was delicious!
The first two sakes were also my favorites, but this one was also very spread out in the mouth!
I recently drank Hana Yuu, but it was even more excellent than this!
I feel happy with a little spicy food and fruity sake!
Three years ago, we celebrated 1500 at an off-line meeting of Sake-no-wa in Morioka with a bottle of Jyushidai!
That brings back memories!
I checked the history of Sake-no-wa and found that this Junmai Ginjo Nakadori Un-filtered Nama-Zume was the first time in my history of Jyushidai!
There are still more Jyushidai that I don't know about!
extensive knowledge of sake
Rice polishing ratio 50%.
Alcohol content: 15 Hanaabi純米吟醸 山田錦 直汲み無濾過生原酒純米吟醸原酒生酒無濾過おりがらみ しんしんSYThe husband's wife was hospitalized and is now in rehabilitation.
We have asked her employer to cooperate with her rehabilitation, and the young proprietor thanked us for taking good care of her.
We wish her a speedy recovery so that we can see her smile again!
So I'm going to drink a lot today!
While eating the first course of Unohana, I found Hanahayo, so I'm going to have my second drink!
When I checked the sake brewery, I found that they drink Yamadanishiki 55 at this time of the year, but it's all ogara-mi!
This was the first time for me to taste the directly pumped sake on this day!
You can taste the pineapple flavor, but unusually, there is a bit of bitterness on the throat!
That's fine!
Let's write down that I feel that way on this day!
I wonder if the food I ordered will come soon!
knowledge of the art of cooking
Rice used: Yamadanishiki
Rice polishing ratio: 55
Alcohol content: 16%. AramasaX-type ダイレクトパス 2024純米大吟醸生酛生酒中取り しんしんSYLast time I visited you after seeing the cherry blossoms in Hakodate🌸
Tonight I'm feeling a little warmer in the north 😋.
We were looking forward to going to Mishina.
We were seated next to a couple at the counter with two customers ahead of us 🪑.
The people next to us seemed to be enjoying their sake as well!
They asked for Shinmasa, so I asked for the same!
Direct pass, sweet and sour like peach extract!
So fresh!
I have a feeling that we will be flying right from the start!
Looking at these brands, I'm having a hard time making a choice today too 😩.
a great deal of knowledge
Rice: Akita Sake Komachi from Akita Prefecture
Rice polishing ratio: 45
Alcohol content: 13% (undiluted)
Brewing vessel：wooden vat
Bottle used: Madame Edwarda #1 しんしんSYAuras on this day
Hana-yoku Premium was already gone on this day.
Then let's go for Tasake's high spec sake!
Moreover, this is my first time to taste Kojo-nishiki!
There were two groups of two customers that day!
Each of them ordered sake with great enthusiasm!
There was also Tasake Special Junmai, so everyone ordered that one!
Compared to the special junmai, which is full of apple flavor, this junmai daiginjo tastes more like a ripe apple or grape.
The cherry blossoms in Hakodate have already finished their best time to bloom and there are only a few more blossoms left.
I wonder if I will be able to see the cherry blossoms while driving tomorrow?
knowledge of the arts
Rice used: Kojo-nishiki
Rice polishing ratio: 45
Alcohol content: 16
Sake degree: -1
Acidity: 1.0 RecommendedContentsSectionView.title
