Timeline
しんしんSYThe last time I visited here, the owner told me that they were going to add a Jyushiyo in February.
Unfortunately, it was already gone.
When I looked at the brand, it was the same as the one served at Eiraku the day before!
No matter, I'm sure we'll see it again!
The second one was "Sansho please"!
It was not immediately after the bottle was opened, so I could not feel much of a sizzle, but there were a few air bubbles in the glass!
San-do 2023 Yamadanishiki Ni-no-nozo as expected!
You can drink it calmly!
The first dish of the day was the Ebi Shinjo Cheese Croquette!
The texture is irresistible!
I read on the internet that this San-do goes well with minced seafood!
That's exactly right!
It was a great encounter 🍶🦐!
extensive knowledge
Specific name: Junmai Ginjo
Rice variety: Yamadanishiki from Wasui Town in the Kikuchi River basin
Production area: Kumamoto Prefecture
Alcohol percentage: 13
Yeast used: Kumamoto #9 yeast
Sake meter degree: Undisclosed
Acidity: Not disclosed
Amino acidity : Not disclosed
Rice Polishing Ratio : Koji rice 55%, Kake rice 55 しんしんSYMoving from Akita to Hakodate
Many things have happened!
Tonight we will enjoy delicious food and drinks at Mishina as a time of refreshment!
The sake we met at the end of January was there again!
Since it's the season for mandarin oranges 🍊
Let's enjoy it!
Cold, sweet and delicious 😋!
Enjoy sakes made with flat polished rice while eating saké saké with a little bit of garnish!
knowledge
Rice used: undisclosed
Polishing Not disclosed
Specified name sake, etc. Junmai Ginjo standard/non-filtered raw sake
15% alcohol by volume AkabuAKABU 純米吟醸 NEW BORN純米吟醸 しんしんSYFollowing New Moon, we are going to have Newborn!
We finished the gratin and finished the dish with a half bowl of bara chirashi. ☑️
I finished 5 kinds of drinks the day before, so I'm going to have another one tonight!
There are so many drinks I want to drink, it's hard to decide!
Tomorrow is Sapporo!
My juniors are waiting for me!
Akabu Newborn was a relatively calm sake among the ones we had tonight!
I can't go wrong with your favorite sake!
Morioka's sake no wa tomo (friend of sake) has been quiet lately!
We'll be waiting for you to check in soon!
Another sake friend from Morioka told us that he has been hooked on Ie, Kagurazaka recently!
Sake is wonderful 🍶!
extensive knowledge
Ingredients: Ginga
Rice polishing ratio: 50
Sake meter: ±0
Alcohol content: 16 Nabeshima純米吟醸 New Moon しぼりたて生酒純米吟醸原酒生酒無濾過おりがらみ しんしんSYAlcoholic beverages that have been on my mind since the day before
New Moon and Newborn
Let's take them in order!
First, Nabeshima!
Actually, I've had Summer Moon before, but this was my first time to drink New Moon!
It's a new sake, so it has a little bit of an ogee.
It came out well chilled, so there was not much aroma!
The taste was as expected, deliciously sweet and fruity!
The proprietress, as usual, offered us some oshinko!
It's a good chopstick rest, isn't it?
Knowledge
Rice：Toyama Yuyamanishiki
Rice polishing ratio: 50
Alcohol percentage: 16 しんしんSYI ate more and more shellfish and drank more and more ushigiri!
The next dish was the one we had requested right after we entered the restaurant!
It was also baked and ready to eat!
Shrimp macaroni au gratin, which I had been curious about the day before!
There are so many prawns in it!
🦐🦐🦐🦐🦐
Since it was so hot, we decided to have some sake first, so I ordered the same sake that I recommended to my coworker the day before and made her drink it!
It is a fruity sake!
I found out later that they use 1801 yeast!
No wonder it tastes so good!
The Rihachi I drank for the first time the day before was also made with 1801 yeast, wasn't it?
The owner, who is usually a quiet guy, talked to me a lot tonight.
It's a nice and relaxing restaurant!
After I arrived at the restaurant, regular customers started to show up and the restaurant became crowded.
extensive knowledge
Junmai Daiginjo-style sake brewed with 50% polished rice. It has a fresh gasiness and pleasant sweetness that only freshly pressed sake can have, along with a refreshing acidity that is typical of "Sei". The yeast used is 1801, which produces a gorgeous ginjo aroma and a mellow fruitiness that spreads on the palate.
Alcohol content: 15%.
Sake meter: +1
Acidity: 1.5
Rice: Gohyakumangoku produced in Kitatachibana-cho, Shibukawa City, Gunma Prefecture
Rice polishing ratio: 50
Condition: Nama-shu Saraうす霧 純米吟醸 無濾過生原酒(限定酒)純米吟醸原酒生酒無濾過おりがらみ しんしんSYWhenever I find a Sairai, I always end up drinking it!
The manager of Q in Sapporo told me about this brand 3 years ago.
It's a brand that I don't come across that often!
However, since the end of last year, I have encountered this light mist several times in the beginning of the New Year!
Lucky ✌️
The scallops we reserved for our meal are now grilled!
The owner's son is very proud of this dish!
I can drink as many glasses of sake as I want with this!
Eat about half of it as it is and squeeze lemon over the rest 🍋!
It goes well with lightly cloudy good sake!
Skandhavn
Rice polishing ratio: 50
Sake degree: -10.6
Acidity: 2.0
Amino acidity: 0.8
Pour: 16% alcohol by volume しんしんSYHere it is, half roast beef!
This is a good size for one person!
Vegetables are also included!
I'm so happy!
The next sake was Genmai Junmai Ginjo Miyamanishiki Shiboritate Unrefined Nama-shu!
We used to get this every year around this time!
This is also a very cold unfiltered unpasteurized sake, so when you put it in your mouth, it attacks your oral cavity!
It is not spicy but deliciously sweet!
Roast beef with sweet and sour sauce, well cooked and tender!
It is the best!
The owner's son is cooking in the back!
Everything is always delicious!
I am curious why it is a junmai ginjo when the rice polishing ratio is 49%?
Skandhokudo (The Skills of the Boss)
Rice: 100% Miyamanishiki
Polishing ratio 49
Alcohol content 16 しんしんSYHakodate overnight stay unusually turned into two nights.
Then there was a restaurant I wanted to visit every day.
I called and paid a visit!
Fortunately, the counter was chartered at the start ▶️
I reserved a table for grilled scallops, which I couldn't eat the day before, and I also wanted to try the roast beef, which is recommended here!
We had 5 kinds of sake the day before, so let's have the same amount tonight. 🍶🍶🍶🍶🍶🍶
We started with Sawaya-Matsumoto Moribaha Junmai Daiginjo Yamadanishiki!
This is my first time to drink junmai daiginjo.
It's fire-brewed, but it's cooled down to a crisp, so it spreads in the mouth and the sweetness and deliciousness of the rice oozes out.
The konnyaku and cod roe appetizer!
I love this 😍.
Skills and Knowledge
Ingredient rice: Yamadanishiki produced in Hyogo Prefecture
Alcohol content 15
Rice polishing ratio 50%.
Pouring: Hiyari
Sake degree +3.5
Acidity 1.3 しんしんSYMy colleague, this time he accompanied me for sake!
He had never had Shinsei before, so we had him drink Tobiroki, Sei, Cosmos, and No.6 X in that order!
I also got comfortable drinking the No.6 X-type for the last sake!
It has the most acidity among the 5 types of this time!
You can also feel the wooden vat from the aroma!
The udon noodles were served as a topping, and I was full to the brim 🫃!
I hope to visit this restaurant several times this year!
Thank you very much for the food!
Please forgive me for showing my face. _.) m(..._...) m
extensive knowledge
Raw material rice : Akita rice
Rice Polishing Ratio : Koji Rice 35%, Kake Rice 45
Alcohol content : 13% (undiluted)
Brewing vessel : Wooden vat 
しんしんSYSake menu in front of you, some brands you may be interested in
Rihachi?
This was also ordered by our neighbor!
Let's be a little adventurous!
I drank it and it was delicious 😋!
This was another fruity sake to my liking!
Adventure is good sometimes!
The proprietress brought us some pickled vegetables and told us to eat them too!
Thank you very much 😊.
After that, 🍊mikan, cookies 🍪, and finally warm coffee until ☕︎!
My co-workers and I were very satisfied with the full service 👬.
Please let me drink some more, General!
a few more drinks, General!
Junmai Ginjo Yeast 1801 Nama Sake", a seasonal product from the brand "Rihachi" brewed by the up-and-coming sake brewery Tabe Takeshita Brewery, which will be brewing sake in Shimane Prefecture from 2022.
The rich aroma is reminiscent of ripe apples, and the fragrance is thick and gorgeous.
Rice used: Koji rice: Yamadanishiki or En-no-Mai/Kake rice: Yamadanishiki (only the soaked rice is Shunyo)
Polishing: Koji rice: 50% / Kake rice: 60
Specified name sake, etc. Junmai Ginjo/namaishu
Strength 15
Yeast No. 901 is also said to be available. WOMShinshin BY. Good morning. I always look forward to your posts. This is the first time I have seen this brand, Shimane has some good sake. Please keep up the good work. しんしんSYGood morning, WOM. I remembered drinking a test brew of Okuidumo Mae-Motoya in Okayama last February at Sake-no-Wawa. It was the same as No. 1801 with a pineapple feel. Please drink it if you find it 🍶. しんしんSYWhile I was trying to decide which one to order next, my neighbor's guest ordered this one a while ago!
Unfamiliar light pink label.
Oh, I'll have one too, please 🤲.
It was a very fruity sake, noteworthy among all the Jikin I've had in the past!
I'm not adventurous with my selections this time, so I'm surrounded by good sake to my liking!
It's snowing outside: ❄️
Let's drink some more 🍶🍶🍶🍶🍶
Pork shabu salad 🥗 with sauce to go with the sake!
Delicious 😋!
extensive knowledge
This "Jikin-no-Senbon-Nishiki" is characterized by a unique aroma reminiscent of "berries".
Rice used: Senbon-Nishiki produced in Hiroshima Prefecture
Rice polishing ratio: 55
Alcohol content: 15.5 しんしんSYToday's sake assortment, as usual, is very large and varied.
After much deliberation, I decided to try this one, Hiragana Takachiyo!
What came out was an orange label!
It's my first time!
Fruity and delicious sake, with a nice attack in the mouth!
It is described on the internet as having the taste of kotatsu mandarin oranges!
That's a good description!
Sashimi, a variety of fish!
We had a fun evening party while talking about all sorts of things 😀!
a lot of knowledge
Rice used: undisclosed
Polishing: Undisclosed
Specified name sake, etc. Junmai Ginjo standard/non-filtered raw sake
15% alcohol by volume HanaabiTHE PREMIUM 純米大吟醸 美山錦磨き四割 無濾過生原酒純米大吟醸原酒生酒無濾過 しんしんSYFirst visit this year to Mishina, which we were unable to visit at the end of the year.
Unusually, there were only two groups of customers and us sitting next to each other!
Seems like a quiet place to drink!
First, a peek at the sake of the day in front of us!
I knew it would be this one, "Hana-yoso"!
The unfamiliar label!
It's a Junmai Daiginjo with 40% polished Miyamanishiki!
It's even better than I expected!
It tastes like pineapple with a touch of honey!
While biting into some crustaceans, I was trying to decide which one to drink and which one to drink today!
extensive knowledge
Sake rice: 100% Miyamanishiki
Alcohol content 16
Rice polishing ratio 40 しんしんSYThe guests are about to leave.
A regular customer came in late next door.
He added a little to our conversation with the owner.
I love talking about sake: ❤️
We talked about a sake called Sawahime from Tochigi prefecture!
I didn't know anything about it!
It's a great learning experience!
I would like to try it somewhere!
The famous people in Sake-no-wa are drinking!
And I decided to end the evening with this!
Junmai Daiginjo Denshokiku Unfiltered Nama Sake
It had a yellow label!
This autumn I drank Denshogiku Red at Eiraku, and a little while ago I drank Denshogiku Yellow at Noe-san, and now I came across yellow again!
I will finish with my favorite sake called Kangiku!
To relieve my stomach a little, I had a bowl of egg rice porridge!
It was quite hearty, but I finished it too!
A couple of tourists sitting behind the counter!
It was impressive that they were enjoying their sake!
After all, there is no bad person who likes sake!
This couple brought a souvenir, a strawbaked rice cake!
They shared it with us and we had it for dessert!
We greeted the owner, proprietress, and their son, and promised to return again!
It was an enjoyable evening party!
extensive knowledge
Raw material rice Yamadanishiki
Polishing ratio 50%.
Alcohol content 15
Sake degree -9
Yeast
Acidity 1.7
Amino acidity 0.7 初めての日本酒は田酒Shinshin SY, this place looks very nice. I like the way the customers feel😊.
I wanted to visit next time I'm in Hakodate, whenever that may be: ☺️ しんしんSYMy first sake was Tasake and I found this restaurant through a post on sakewa. Highly recommended. Please visit 🍶.
https://digital.hakoshin.jp/hakoraku/gourmet/56561 しんしんSYGrilled scallop with half a bowl of tempura (🍤)
Sake to go with every dish in a row!
Then let's go with the standard sake as well!
Mr. Nabeshima, please!
Slightly effervescent.
It has an attack on the palate.
Fruity, delicious, sweet and delicious sake again!
Needless to say, the food tonight was also excellent 😃.
knowledge
Alcohol 16
Rice used: Yamadanishiki
Polishing ratio 50 しんしんSYThe next dish was served!
Wrapped meat with Shimonita onion!
Looks so good!
As for the sake, let's go with a simple brand this time!
Jikin special junmai hi-ire!
We had this at a shish-kebab restaurant in Kyoto in the fall!
This is the 17th time I've had this 👀.
Even though it's a special junmai, it goes in so smoothly!
I can't taste any bitterness.
It's a great sake after all!
It was a nice choice because it was reasonably priced at this restaurant!
The pork belly is tender and delicious 😋!
Sake goes well with it 🍶!
Knowledge
The word "Jikkai" means "to live life to the fullest in the present, without regard to the past or the future,
It means "to live life to the fullest in the present moment, without being bound by the past or the future.
We cannot change the "past" that has passed, nor can we know what will happen in the "future.
However, there are times when we can change and understand. It is "now," this moment.
Ingredients Koji rice: 20% Yamadanishiki (produced in Mie Prefecture) 60
Kake rice: Gohyakumangoku or Hachitanishiki 80% (produced in Mie Prefecture) 60
Alcohol level: 16
Yeast used: No. 9 yeast
Spring water from Nabari River (medium soft water) Kagura五紋神蔵KAGURA 七曜 純米大吟醸 無濾過・無加水・生酒 磨き50純米大吟醸生酒無濾過 しんしんSYAppetizer and Hana-yori
They were gone in no time!
The next dish appeared at just the right time!
Tuna Yukke!
This was delicious!
Among the many sakes available, I tried to decide the order of this evening in my own way!
Since I visited Kyoto twice this year, I'll choose this one!
Nichinichi and Kanakura!
I'll have the Kamizo Nanayo, which I've never had before.
This is delicious!
Indescribable euphoria!
A raw egg dissolved in the tuna yukke!
Sweet and spicy food with fruity sake
It goes perfectly with the sweet and spicy dish...
Lots of chatty customers around!
You can hear the owner talking about sake!
Let's enjoy this evening with the conversation as an accompaniment to the sake!
extensive knowledge
Rice: 100% Gohyakumangoku
Rice polishing ratio 50%.
Alcohol content 15
The "Nanayo" in "Shichiyou" means every day of the week, and we hope that you will enjoy Shichiyou every day. Hanaabi純米大吟醸 越後五百万石 無濾過生原酒純米大吟醸原酒生酒中取り袋吊り無濾過 しんしんSYLast time I visited Hakodate, it was too late to go to this restaurant.
So I called on Monday and they were closed.
I called in the afternoon on the same day and asked for a reservation, and was told to come at 7:30pm!
I was hungry, so let's eat and drink well 🍶.
You are more likely to find hana-hiyoke here!
This is the 10th Hanahyori at the Sake-no-wa post 🔟.
My first Echigo Gohyakumangoku!
The green label is here!
The usual pineapple taste is a bit restrained 🍍.
A little bitterness, but it doesn't bother me as I drink more.
There are many varieties of Hana-Hanayo and I'm looking forward to drinking them!
I'm looking forward to seeing you again at Minshina-san.
I was able to stay at a hotel with a beautiful view of Goryokaku Tower 🗼 tonight!
Skandhavn
Rice used: 100% Gohyakumangoku
Rice polishing ratio: 48
Alcohol content: 16%. しんしんSYAfter several requests, the third item that I had asked for finally appeared!
This combination of chashu pork and leek!
It goes well with sake!
I should ask for the last sake soon!
I was curious about Aizan from Hanayu, but since it was Saturday at Eiraku, I could probably drink it here!
So I was curious about the beautiful pink one that another customer ordered, so I decided to order the last one, Amezame!
It's not so easy to find this one!
I brought it for the closing, but it might be good as a starter!
Sweet and tasty with low alcohol content!
Be careful not to drink too much 🍶.
I drank it all up in no time and asked for hot somen to finish the entrée!
Tomorrow is the first drink with my high school classmates who recently moved to Sapporo 🍶!
We will meet again at Fukurokuju for the first time since graduation!
We are looking forward to seeing what kind of drinking party we will have!
Let's get on the tram and leave early tonight 🚃.
knowledge
Ingredients: Rice (100% Omachi), Rice Koji (100% Omachi)
Brewing Water／ Subsoil water from Mt.
Alcohol content / 8 degrees
Rice polishing ratio / 90
Sake meter / -70
Acidity / 3.2
Amino Acidity / 2.2
Yeast／Church peach colored yeast
Brewing vessel: No. 26
Label: Afuri No. 6
Taste / Acid sweet しんしんSYTonight, the customers around me are ordering and drinking sake with great vigor. 🍶🍶🍶🍶🍶
I'm going with them!
Let's try this one with a lower price!
Gobashi!
And a sub-brand name I've never heard of!
In this case, I'll search Sake-no-wa before ordering!
Oops, not many posts yet!
A very fancy front cover!
It tastes fresh and juicy though it is Junmai!
Tonight's trend is fruit-based!
I'm going to enjoy it with the grilled shellfish and the sashimi of the Akinatai fish 😊.
The way the sashimi is presented on the plate, it's artistic 🎨.
a great deal of knowledge to be gleaned from the knowledge of others
In order to increase the number of happy red-faced people in this world, Sakai Sake Brewery and the Japan Famous Sake Association have collaborated to create a sake called [Mugeni Nomersake].
Specific name : Junmai
Ingredients: Rice, Rice malt
Alcohol content: 14
Sake degree: - 7
Acidity: 2.0
Rice type：Nihonbare
Rice polishing ratio：70
Condition: Nama-shu RecommendedContentsSectionView.title
