Timeline
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 HanaabiTHE MATCH 山田錦×雄町 純米吟醸 無濾過生純米吟醸生酒無濾過 しんしんSYOn April 23rd, the cherry blossoms in Hakodate area were declared in full bloom🌸🌸🌸
We were able to come at the right time!
We always go to Minoshina-san in the evening.
There were two customers in front of me, each with two customers.
I was invited to the counter at the far end of the room.
The owner asked me when I came to Hakodate. What would you like? I came from Okadama in a strong wind!
As usual, the repertoire is difficult to choose 😕
I guess I'll start with the Hana-yori.
THE MATCH Yamadanishiki x Omachi Junmai Ginjo Unfiltered Nama was a first!
It has a pineapple sensation and a slight bitterness on the throat!
It's a cross between Yamadanishiki and Omachi!
We finished it in no time while eating the appetizers 🍶!
Golden Week is just around the corner!
Let's finish all the work before going on vacation 🎌.
extensive knowledge
Rice used: Yamadanishiki, Omachi
Rice polishing ratio: 55
Alcohol content: 16%. しんしんSYThe grilled curry I had the other day was so good that I asked for it to end the meal.
Then let's have another drink!
I was a little tipsy, but I asked for a glass of Jyushiyo, which I don't often encounter at Mishina-san!
Yamagata sake is still delicious!
Among them, Jyushidai is outstanding!
It was quite cold today!
And freshly grilled curry!
Since I have a cat tongue, let's eat it after it cools down a little!
In the meantime, I finished off the yaki curry while enjoying the taste change as the temperature of the Jyushiyo changes!
We promised to come back to Hakodate again this month, so we left the restaurant!
extensive knowledge
Ingredients: Rice (Gohyakumangoku), rice malt, brewing alcohol
Rice ratio: 55%.
Alcohol content: 15 しんしんSYI want to try all the drinks this time!
It's hard to decide which one to try.
Then let's drink two more good ones!
Saku is a Mie sake!
I'm traveling to Mie during Golden Week, so I'll have the Saku from Mie following the Jikin!
I've had Enochi several times, and I'm looking forward to it!
Pear-like aroma and fruity taste!
The usual service of oshinko (Japanese pickles)
Good timing for a palate cleanser
Let's also note here the record of the previous day's Escondido field... ♪
a great deal of knowledge
Rice polishing ratio 60
Alcohol content 15 中田屋中田屋 ブラック 銀ラベル 純米大吟醸 生原酒純米大吟醸原酒生酒 しんしんSYI saw something unfamiliar on the menu tonight.
I checked it out and it's a sake from Saitama.
My acquaintance Beksan drank it a while ago.
After Ona, I'll have this one, please 🙇.
This is also a hit!
We enjoyed it slowly with the appearance of freshly grilled scallops!
extensive knowledge
Rice: Yamadanishiki
Polishing ratio 50%.
Alcohol content 15 Daina純米吟醸 春摘み新酒 おりがらみ 一貫造り純米吟醸おりがらみ しんしんSYWhen I called to make a reservation for tonight, I was told that it might be after 8pm due to work, but the owner was happy to accept my reservation and said it would be no problem!
Thank you very much 😊.
Next time, let's try "ORIGAMI"!
Since it was a spring sake, I asked for the Ona!
It was quite dry than I expected!
I will have it with roast beef!
The sauce is sweet and sour, so the sake was probably just right for a dry sake!
Knowledge
Rice] 55% polished rice, Gohyakumangoku from Nasu
Alcohol content】16度
Yeast] Association 14 yeast
Sake meter] -1
Acidity] 0.9 しんしんSYAsparagus is now available at souvenir stores and supermarkets in Hokkaido!
I found asparagus and firefly squid in today's recommendations!
So let's match it with vinegared miso 🍶!
Jikin, there it is!
Junmai Ginjo Omachi Nama is a little more assertive than Abe!
Both were aromatic and delicious!
a little bit of knowledge
Rice : Yumachi
Polishing ratio : 50
Sake Degree : ±0
Acidity : 1.7
Alcohol content : 16 しんしんSYEscondido Field visited the day before
Mannami's first timely hit and three-run homer, and Kitayama's great pitching performance gave us the victory 🏆.
We found a sake store in the stadium, but it was a bit expensive, so we decided to hold off and make a reservation at Misina in Hakodate!
We started with Abe Junmai Daiginjo.
This sake was also a bit expensive, but it was as fruity as expected!
Let's start with the curry flavored potato salad!
We often encounter Abé at Mishina-san!
extensive knowledge
Rice polishing ratio 45
Degree of alcohol content 14 しんしんSYThe Last Drink Comparison
I was worried about the other one.
Abe Silver and Niida Honke Light Nigori were gone at the last minute, so I had no choice but to order Koeshijin Kuheiji Light Nigori!
I order it every time I see it this season!
It's a blessing to be able to drink when I can 😀.
I had the somen noodles boiled to warm me up and drank up the two kinds of somen to finish off the meal!
Thank you very much!
I tried to make a reservation for Monday the 18th, but I was told that they are closed on Mondays!
I will come again on a day other than Monday!
extensive knowledge
Ingredients: Yamadanishiki Kurodasho
Rice Polishing Ratio: Undisclosed
Sake meter: Undisclosed
Alcohol Content: 16% abv. しんしんSYPickle service
A little spicy with a hint of red pepper!
Let's finish with a comparison of two kinds of sake!
The new sake nouveau of Sakusaku, which we had last year!
It was delicious!
Knowledge
Alcohol 15%.
Rice / Polishing ratio Domestic rice / 50 
しんしんSYAfter the Yongenton Pork Saikyo Yaki, came my favorite!
Grilled shellfish!
This is where the pace of sake picks up!
Recently, I often come across Mansaku no Hana at Noe-no-Ie!
This jet-black label is a first for me!
Hi-ire is marked in red
Nama-shu is marked in blue 🟦.
This is Nama Sake
It has a pineapple feel 🍍.
I guess it's close to hana-yosu.
Whatever it is, it's my kind of sake!
Half of a hot shellfish grill with a squeeze of lemon 🍋.
This is a great dish!
The story of the customer who came after me, I can hear but this was also quite interesting story, so it was a good drink for me lol!
a great way to learn about one's knowledge
Junmai Daiginjo of Aizan is released twice a year: Nama-nazake (new sake) around February and once-hi-ire nazake around November. Nama-nazake Aizan is full of fruity and sweetness.
Specific name: Junmai Daiginjo Nama-genshu
Koji rice: Aiyama produced in Hyogo Prefecture
Kake Rice: Aiyama produced in Hyogo Prefecture
Rice polishing ratio: 45
Alcohol percentage: 16
Sake Degree: -1.0
Acidity: 1.7
Amino acidity: 0.8
Yeast: M310 しんしんSYLet's ask for something you're interested in, a drink you haven't had much of from this area!
Just in time for the dishes to appear!
Yongenton Pork Saikyo Yaki 🐖!
There were many famous sake from Fukushima tonight, but we decided on this one!
Sasama Samune, a limited edition!
It's not even on the internet!
One of us posted about it on Sake-no-wa!
It is such a limited edition!
The taste is gentle, like a Japanese pear, without any artificial flavors!
We tried various tastes of this grilled pork, such as dipping it in mayonnaise, dipping it in a special sauce, or eating it as it is while drinking the samasama samune!
I hope to meet him again somewhere!
When I asked the owner where he gets this kind of sake, he told me that the young master has various sources.
I look forward to seeing him again in the future.
extensive knowledge
There was no information on the internet. しんしんSYIt took a little while for the food we ordered to come out.
It was a dish that the young master cooked in the back.
So I asked the owner to serve me sashimi and he quickly processed it in front of me!
Kako was about to run out, so I asked for the next one!
Kouko, my new favorite Chiba sake!
A nice sound!
Fresh, juicy and fruity!
There was no doubt about it!
My kind of sake and seasonal sashimi!
I was chomping at the bites!
With that in mind, I've almost decided the order in which I'll be drinking tonight!
extensive knowledge
Rice Malted Rice: Yamadanishiki Kake Rice: Miyamanishiki
Alcohol content 16
Sake degree ±0～+3.0
Polishing ratio 50%. しんしんSYI made a reservation.
The young master answered the phone and said he'd be waiting for me.
They have a good selection of drinks, but the food is really delicious!
I'm looking forward to it!
Well, I found the sake again!
I thought I would never see you again, but KABASHIKO KABASHIKO!
I asked the owner if it was freshly opened, and he replied that it was the second bottle they have had in stock this time, so it must have been a little while ago!
He poured it into a glass.
It's not a pizzicato, but there are fine air bubbles on the wall of the glass.
I was told that the taste can be felt when the temperature rises slowly in Kumamoto, so I took it slowly and without fuss.
I've had many different kinds of sake, but this one was different in aroma, taste, and throat feel!
I can't describe it well, but once you experience it, you want to try it again!
While eating the appetizers, we waited for the dishes we ordered this evening!
And I'm trying to decide in which order to drink the sake. 🍶🍶🍶🍶🍶🍶
extensive knowledge
As the name suggests, "Higo Kako" has a high aroma of rice, and when steamed, the noble aroma wafts to the neighborhood.
Ingredient Rice Kako
Basic Agricultural Regulation: Rice produced in the Kikuchi River basin / No pesticides / No fertilizers / No sake yeast
Production area: Rice grown in the Kikuchi River basin, Kumamoto Prefecture
Alcohol content 13.0 しんしんSYUra-nabeshima, which the guest next door was drinking.
It will be my last drink of the night!
A good sake to drink in a relaxed atmosphere!
There was no doubt about it!
The spiciness and Nabeshima's exquisite sweet and fruity flavor with the rest of the grilled curry!
We exchanged business cards with our guests!
He recommended a nearby yakitori restaurant, which I will try on my next visit to Hakodate.
We were soothed by a cute stuffed Akita dog and went to bed with a night view of the Goryokaku Tower.
Tomorrow is Sapporo, but I will be back at night, so no alcohol 🍶🍶🍶.
extensive knowledge
Ura-Nabeshima" used to be "a backstage sake made by mixing "arabashiri" & aggressive parts of various junmai ginjos such as Yamadanishiki, Omachi, Gohyakumangoku, Yuyamanishiki, Kitashizuku, and others". Now, however, Nabeshima's Junmai Ginjo is brewed with various varieties, such as Yamadanishiki, Omachi, Kitashizuku, Gohyakumangoku, and Yuyamanishiki, and by combining some of them, a different flavor is created, which is different from the standard sake.
Polishing ratio 50%.
Alcohol 16%. しんしんSYWhich should I choose before the last round?
I had a hard time deciding between Rihachi 1801 and Jikon Jikon Special Junmai Nama.
Let's choose Jikon since it is a draft sake!
Yay, awesome!
I knew I made the right choice👍✅.
Umami spreading in the mouth!
It's the best!
For the last dish, I ordered a grilled curry!
I heard that this is a new dish from this restaurant!
It was also freshly baked and hot!
Half-boiled egg mixed with curry and rice!
It reminded me of the curry roux from the previous day at Eiraku!
I had it with Jikin!
Skills and Knowledge
Rice used: Yamadanishiki (20%)
Kake rice: Gohyakumangoku (80%)
Rice polishing ratio: 60
Alcohol content: 15.5 しんしんSYI had a short chat with the guests next door.
They had come to Hakodate from Aomori and were drinking a lot of good sake!
They were drinking Ura-nabeshima, so I decided to finish it!
But first, let's try this one I haven't had yet!
It seems to be a new brand from the same brewery as Kirizukuba!
This is also a new brand from the same brewery as Kiri-Tsukuba!
It was a nice encounter with sake and the people drinking next door!
We also had grilled shellfish tonight!
extensive knowledge
Ingredient rice: Hitanishiki produced in Ibaraki Prefecture
Alcohol 15%.
Rice polishing ratio 50%.
Sake meter degree ---
Acidity ---
Type: Nama-shu, Unpasteurized しんしんSYBlackboard of sake menu in front of you.
There are so many things to choose from!
Tonight I'm thinking of a combination of this and that while eating the food and drinking the sake.
It's a blissful time!
I can forget all about the work I'm having trouble with!
The owner gave us some oshinko to refresh our palates!
Now, let's try something sweet and sour!
Atago no Matsu Junmai Ginjo Harukoi!
The label is made of a material that reflects light, so it's hard to read the words!
The rice flavor in the mouth is very strong and the sweetness is exquisite!
The guest next to me ordered the same thing after seeing my order!
This sake is a typical spring drink!
Sketches of Sake
Rice used: "Hitomebore" from Miyagi Prefecture
Polishing 60
Specified name sake, etc. Junmai Ginjo/namaishu
11% alcohol by volume RecommendedContentsSectionView.title
