Timeline
しんしんSYOshinko (pickles) for chopstick rest
And grilled shellfish, which I always look forward to!
What should I serve with them?
I had been curious about Jikin, which won the gold medal at the New Sake Competition this day!
It's expensive, but we may never see it again, so we asked for it!
It was fire-aged, but there was no doubt that it was a fresh sake!
You can't feel that it's been soaked in alcohol!
While eating hot grilled shellfish, we wondered which sake to choose!
extensive knowledge of the Japanese language
Rice : Yamadanishiki from Iga
Rice polishing ratio : 40
Alcohol content : 16
Nabari, Mie Prefecture, where the brewery is located, used to be called "Yanase" (fish trap), because ayu (sweetfish) fishing was popular along the Nabari River and many fish traps called "Yanase" were set up to catch ayu fish. HanaabiTHE PREMIUM 八反錦 磨き四割 おりがらみ生純米大吟醸生酒おりがらみ しんしんSYThe long-awaited dish was served!
It was cold outside, so we had pork kimchi nabe🐖!
The sashimi was herring!
At Mishina, we always ask for Sansho and Hanayo if they have them!
So I was curious about THE PREMIUM Hachigannishiki, polished 40%, orikagarami draft!
In the past, I've been allowed to drink Premium Omachi, Miyamanishiki and Yatanishiki!
I had recently seen this on SNS and was thrilled to come across it!
There are only a few more Hana-Hiyo-Yu left at home!
I enjoyed it again this evening!
I enjoyed the pineapple feeling!
knowledge of how to use it
Alcohol content: 16
Ingredients: Hachitan-Nishiki
Rice polishing ratio: 40 しんしんSYSipping sake and eating appetizers
and wait for the food!
In the meantime, let's have another drink!
It's the first day of the new year!
There are 36 choices!
It's really hard to decide!
I'm looking forward to this one!
I found the birthplace!
Here we go!
It's been a little while since it was opened, so there's no fizziness.
But it's Hozu's Shikonoso!
Delicious!
Not as sour as Shinmasa's sake!
Third time at Mishina 👀!
I wonder if the food will come soon, yay!
extensive knowledge
Specific name: Undisclosed
Rice variety: Hozu, produced in Wasui Town in the Kikuchi River basin
Production area: Kumamoto Prefecture
Alcohol content: 13
Yeast used: Kumamoto Prefecture No. 9 yeast
Sake meter degree:Not disclosed
Acidity: Not disclosed
Amino acidity: Not disclosed
Rice polishing ratio: Not disclosed
Brewing year: 2024 AramasaNEXT FIVE THE FINAL 2024純米生酛生酒発泡 しんしんSYNew Year's First Business Trip from Hakodate
Made a reservation and went to Mishina-san!
Early lunch was grilled curry at Lappi's
I visited with an empty stomach!
The staff at the restaurant said 🤗Thank you for your cooperation in the new year!
and invited me to the counter.
The owner offered us a free sake.
His son came out and showed us the bottle!
What's this?
Thank you very much!
The regulars next to us were also drinking!
The customer who came after us with a reservation was a first-timer, so he didn't get any free sake!
I have to keep coming back!
It was a little bit old when we opened the bottle, so we couldn't feel the slight fizziness, but the sweet and sour taste of the sake was exceptional!
With a very happy feeling, I asked for three dishes that I was interested in!
Let's eat macaroni salad for a while!
a little bit of knowledge
Rice used: 100% Miyamanishiki
Alcohol content 12
Rice polishing ratio 40
Yeast used: Kyokai No. 6
Wooden vats (No. 35 and 36) Hanaabi純米大吟醸 美山錦 無濾過生原酒純米大吟醸原酒生酒無濾過 しんしんSYThe last of the day was "Hana-yosu"!
Whenever I see HANAIYOSU and SANCHIYO, I always try to get them at MISHINA!
Recently, Shouei in Yamagata seems to have stopped carrying Hana-Hiyo-Yoku, so the only place I can find it is here, Mishina and SHIGI38!
So I finally tasted the pineapple feeling again 💐🍍🍍.
This is the third time I've tasted this Miyamanishiki since I first had it in Sendai!
It was a happy night as I also got to try some Nama Nigori sake 🌉.
After work tomorrow, I'm off to Moka for a class reunion this weekend!
Before that, I'm going to have a little fun in Utsunomiya!
Looking forward to meeting new people!
I'm also looking forward to seeing what kind of sake I can find!
extensive knowledge on the subject
Rice used: 100% Miyamanishiki
Rice polishing ratio: 48
Alcohol content: 16%. しんしんSYThe customer in the back ordered X-type Shinmasa NO.6!
There was a more expensive sake that I wanted to try that day, so I ordered this one!
It's Nichinichi!
And it's labeled "Aizan"!
It is very rare to find Nichinichi!
This was my 5th Nichinichi after Kyoto, Tokyo, Miyazaki and Kumamoto (Hakodate)!
I remember that the Nichinichi so far was a sake with a relatively sour taste because it was a sake made from a traditional sake yeast, but this Aizan is a very beautiful sake, and I did not feel any sourness, so I thought it was an elegant sake!
We took a short break with some pickled vegetables for chopstick rest 🤏.
We asked for zosui to finish off the meal, so let's order one more cup of our favorite sake 🍶!
extensive knowledge
Rice used: Aizan (from Tojo Eifuku Village, Hyogo Prefecture)
Polishing ratio unknown
12% alcohol by volume しんしんSYOrder of drinking on this day.
I'm having trouble with this one 😩.
All the sake I want to drink
If that's the case, I think I'll alternate between pure sake and nigori sake.
There are some recommendations for heating sake, but let's go with a crisp, cold sake!
If that's the case, it's Hakuginkai.
The nigoromi of the Hanahayokyu was also delicious, but this Kangiku was just as good as the Hanahayokyu!
The pineapple flavor of Kangiku is just as good as Hanaoyosu!
This is also a fresh sake with a lot of ori.
It is good with hot dishes!
I've encountered a lot of Ginkai, but this was my second time to try Shiro Ginkai since Morioka 2 years ago!
Lucky ✌️
extensive knowledge of the brewery
The rice polishing ratio was changed from 55% last year to 50% Gohyakumangoku, and the specs were changed to Junmai Daiginjo.
Rice : Gohyakumangoku
Polishing ratio : 50
Alcohol content : 13 しんしんSYOn the menu, there was a Niigata sake that caught my attention.
I'm pretty sure it's the same one I had somewhere else and enjoyed.
It was a winner.
It was K1801, wasn't it?
Slightly sweet, but not too sweet!
Hot shellfish appeared around here!
Let's eat and drink at a leisurely pace!
There were relatively few customers that day, so we enjoyed chatting with the owner and proprietress.
Knowledge
The base yeast is K1801, which has a gorgeous aroma reminiscent of apples with honey.
The base yeast is K1801, which has a gorgeous aroma reminiscent of honeyed apples, and K7, which is an evolutionary type of 4-step yeast.
We use these two types of yeast.
Alcohol level: 14
Rice polishing ratio: Koji 50%/Kake 60 しんしんSYThe last time I was here, I was told that the next time I visit, there will be a nigori of Hanayoso.
When I told her that I was going to drink it since there was another hanahiyo-yu that day, she said happily that both the owner and the hostess had saved it since it was nigori.
Then I'll have it right away!
It seems to be a rare sake!
I looked up Sake-no-wa to see if I had ever had it before, but it didn't come up!
It was my first time!
I'll enjoy the four-pack bottle with care 🍶.
Fresh, fruity, pineapple 🍍.
Delicious 😋!
Dishes are coming out one after another!
Salmon and cheese noodle soup!
This is a must-try!
Hot kimchi nabe right after that...
This is the first time I've had this dish at Misina!
Plenty of vegetables, full of nutrients, and warming!
extensive knowledge
Rice polishing ratio: 55
Alcohol content: 16%. しんしんSYI made a reservation because it was going to be a late night visit!
I was able to catch an earlier train so I got there an hour early ⏳.
The snow had melted, but it was a cold night!
There were many brands that I was interested in that day too!
I thanked them for their hospitality last time and let's drink 🍶!
I'm curious about this one, Kouko YAKOU Yakou!
Alcoholic!
A slightly sweet sake!
It's fruity, so let's start with the potato salad first!
Skills and Knowledge
Alcohol 15%.
Rice / Polishing ratio Not disclosed / Not disclosed
Details
Sake degree: -10.8
Acidity: 2.2
Condition: fired メキシコテキーラThe seventh glass is a Junmai Daiginjo of Tasake. I finished with this. Sake from the Tohoku region is right up my alley. I got to know Hakodate a little better this time. Delicious sake and food. I would like to visit Hakodate again. メキシコテキーラFrom the junmai ginjos up to this point, the sixth glass was a junmai daiginjo. I knew about Hiroshima sake at least as far as Drunken Heart and Kamotsuru, but it was Amego no Tsuki. I looked it up and found that it was the top ranking sake in Hiroshima. メキシコテキーラThe fifth cup. This restaurant, Misina, has a wide selection of sake from all over Japan. There was Nabeshima, so I asked for it. It is refreshing and powerful. メキシコテキーラI had not drank much Nagano sake, but this one from Suwa was delicious. The fried eggplant with red pepper is also delicious. メキシコテキーラThe third drink. As there was no sake from Hokkaido, Toyama was next. It has a clear taste and goes well with tsukimori. メキシコテキーラThe second cup is a gem of Akita Shinmasa. Even though it is not a ginjo, the aroma and taste are quite good. Delicious. しんしんSYTo top it off, I brought in some sake that I got in Sendai for the two of them to taste.
It wasn't cold, so I asked the owner to put ice in a new glass!
Quick refrigeration
Let's finish with a sharp and spicy sake 🍶!
There was Maou and one of my friends was drinking it!
We didn't order any rice or noodles at Minshina, so we stopped at a ramen shop across the street!
We could have had porcini style ramen!
At my age, I should refrain from eating ramen at the end of the meal, but I drank a lot of delicious sake and got a little tipsy!
After finishing our meal, we took a walk around the neighborhood and enjoyed the night in Hakodate!
See you next time in Kushiro next spring!
knowledge of Japanese culture
Rice: Sasanishiki (Miyagi Prefecture)
Rice polishing ratio: 60
Alcohol content: 15
Sake degree: +2 しんしんSYI think it's time for my last sake.
We had a hard time deciding between Hanayu Yamada-Nishiki and this Tasake Yamada-Nishiki!
They enjoyed Tasake Special Junmai first!
Then let's go with Tasake Yamadanishiki!
It is a little different from Tasake, which has the same apple-like taste as we have had several times in the past!
Fruity and deliciously sweet, almost like passion fruit!
When polished more than 50%, it is really free of any unwanted flavors!
Golf in Hokkaido is basically a one-round round-through!
On this day, we started before 11:00 a.m. and came back after 3:00 p.m.!
If that's the case, let's enjoy a short sightseeing drive in Hakodate before going to Minshina-san!
I was told that private cars are not allowed to go up the mountains of Hakodate from November 11.
We headed for Cape Tachihai, but the iron gate at the entrance was closed, so we couldn't get in!
Hakodate Station, the morning market, the red brick warehouse district, and Motomachi Park offer a beautiful sunset view.
Running straight by the Mashu Maru to Goryokaku Park.
We enjoyed the lights of Goryokaku Tower from our hotel room!
Enjoyed the drinks and food!
After this, let's finish up with the real last of the drinks I brought with me!
my extensive knowledge of the Japanese language and culture
Rice: Yamadanishiki
Rice polishing ratio:45
Sake degree:+2
Acidity: 1.4
Alcohol percentage: 16 Senkin雪だるま 2024 しぼりたて活性にごり酒 2024生酒にごり酒 しんしんSYAdditional dishes
I left the photos to Mr. Mexican Tequila, so I'll add them later.
(I think it was baba karei (barracuda) and tempura with fried vegetables!
We continued to drink dry sake, so let's go back to muddy sake!
I've seen a lot of snowmen on SNS recently!
This year, it's a sake with a fresh yeast yeast yeast yeast yeast.
This sake has the unique sourness of Senkin with the sourness of the sake yeast, so you can enjoy the acidity more than the previous one!
Autumn leaves are at the end of their season in Hokkaido.
We could enjoy red 🟥 yellow 🟨 brown 🟤.
knowledge of the wine
Sake Standard: Activated Nigori
Sake type
Rice used Yamadanishiki (Domaine Sakura, Sakura City, Tochigi Prefecture)
Rice polishing ratio unknown
Strength: 13%. Gokyo純米吟醸 Destino（デスティーノ）純米吟醸 しんしんSYScallops I had asked for since I made the reservation.
It's now ready to be served 🈵!
It goes well with sake 🍶.
My sake of choice was Destino.
The bright red label and buffalo 🦬.
The image of a bullfighting
It's aggressive!
It's also very dry!
Aomori's shellfish is a little different from that of Aomori!
This is really excellent!
On this day's course, it was difficult to hit the IN hole in the afternoon unless you hit it with pinpoint accuracy!
Long hole ⛳️
Regular distance is 649 yards!
All 3 of us couldn't attack the hole 😅.
knowledge of the course
Ingredients: rice, rice malt (Yamaguchi Prefecture)
Rice polishing ratio: 55
Alcohol percentage: 15 RecommendedContentsSectionView.title
