Timeline
しんしんSYOn this day, we had appetizers, 5 sashimi, 15 tempura dishes, and a shrimp kakiage donburi to finish off the meal (🦐).
At the end of the meal, we were recommended to have a drink of this as well.
Hokkaido sake, only available at this time of the year!
It's freshly pressed, but it's a solid, robust sake!
Ya, we will welcome Bessan and Mexican Tequila to Kushiro in June!
The master said he will prepare another exceptional sake for us!
knowledge of Japanese sake
Alcoholic strength: 18 to 19 degrees Celsius しんしんSYTempura and sashimi are served one after another!
I can't list them all here!
Scallops, rare and delicious!
Butterbur, you can enjoy the bitter taste of spring!
Sake was a first for me again, Saku Z!
I think I saw it at a restaurant in Mie Prefecture last year, but I haven't had it yet!
Sakura, you have a lot of different sakes on your shelves!
Fruity and delicious sake!
extensive knowledge
Rice: Mie Yume (produced in Mie Prefecture), Polishing ratio: 60
Alcohol content 15 しんしんSYOne more bottle to open your mouth.
Ahead of the Season
From spring to summer in one fell swoop: ☀️
Delicious sake like white wine
Pair with cod roe and sea urchin tempura!
The master's daughter got into the number one high school in Sapporo from Kushiro 💮.
Congratulations ㊗️
We had a great time talking about his daughter for a while!
extensive knowledge
Rice used: Yamadanishiki
Polishing Undisclosed
Specified name sake, etc. Fire-aged sake
Degree of alcohol content 13 しんしんSYI drank up the cosmos and this was next!
He said it was an old sake.
He said it had been laid up for 7 years!
I looked up Sake no Wa and found that I had received this one in 2019 from this Sakura, Mr. before!
I didn't twist it.
It seems to have been carefully preserved!
The sourness is characteristic 🎯.
Tempura of hahata hahata and saikyo pickled silver treasures!
Delicious!
a great source of knowledge
Ingredients : Hakutsuru-Nishiki produced in Hyogo Prefecture
Rice polishing ratio : 49
Sake degree : +0.2
Acidity : 1.4
Alcohol content : 15
Hakutsuru Nishiki" is a sake brewing rice bred by Hakutsuru Shuzo in the Nada district of Hyogo Prefecture from "Yamadaho" and "Short-stalked Watabune". しんしんSYWhen I finished the light nigori, the master took it to the cold storage near the entrance.
I had a feeling that I would be able to enjoy the first sip!
He took two bottles to the counter.
Let's open this one first, he said.
The cosmos I bought in Morioka at the end of last year and drank early in the new year!
My sakewa, Shinsei vs Koei Kiku battle 🪖.
Also, Shinsei has taken the top spot by himself!
Cosmos is delicious!
No commentary!
They also have a lot of western sake here!
Sorry for the condescending topic, but how much is it if you drink it in Atsukishi?
I understood that it is about this much!
extensive knowledge of Japanese liquor
Ingredient rice: Koryoshinko
Sake degree: undisclosed
Acidity Not disclosed
Alcohol 13%. しんしんSYSecond time this season
Since I got it at Mishina-san in March.
It's a seasonal tradition, "usu-nigori" (light nigori) from brewer Kuheiji.
The sweet and sour taste of the light nigori is a perfect match for the crisp and dry taste of the Tsuneyama.
I enjoyed it with sashimi!
We look forward to serving you again next season 🤗.
extensive knowledge
Ingredients ： Yamadanishiki Kurodasho
Rice Polishing Ratio ：Not disclosed
Sake Degree ：Not disclosed
Degree of alcohol content : 16 しんしんSYIt's getting spring in Kushiro during the daytime!
Cherry blossoms are expected to bloom from Hakodate next week🌸.
Please start this day from now on.
Tsuneyama, the third time
This one has shiny silver letters that say "super"!
It's crisp and dry!
We started with appetizers and sashimi!
Kitayorigai (a clam) is delicious!
Lunch was light, so we will drink and eat tonight 🥣!
knowledge of Japanese cuisine
Sake degree: +8
Acidity: 1.5
Rice used: Gohyakumangoku
Rice polishing ratio: 60
Alcohol content: 15 しんしんSYTempura are coming out one after another!
Master says there are 17 kinds of tempura!
Sea urchin wrapped in seaweed!
Usually they are from Hamanaka, but on this day they were from Hidaka!
Mentaiko (cod roe) is also wrapped in nori and served as tempura!
One more drink before the final dish of Kakiage Tendon!
The first one was Kuroryu Shizuku!
I have had this twice before at Sakura!
Kuroryu is a sake that is usually hard to find!
It was a very elegant sake!
The snow is still falling steadily!
The employees were clearing the snow in front of the restaurant!
Thank you very much!
Next time I will be back at the end of June with Mr. Bec and Mr. Mexican Tequila 😊.
extensive knowledge of the art and culture of Mexico
35% polished Solzan-Nishiki from Tojo, Saitama Prefecture
Daikaginjyo
Japanese sake degree +4.0
Alcohol content 16 Gikyo10年熟成酒 純米吟醸 2014純米吟醸古酒 しんしんSYThe next sake is a little different type
Chivalrous Chivalry
This is a brand I first encountered at Sapporo Q when I was just starting to like sake!
And on this day, it was an old sake!
Let's sip on this rich sake!
Sakura has a great selection of whiskey as well as sake!
They have several kinds of whiskey that cost about 30,000 yen a bottle!
I think I'll try some at the party with my friends in June!
(from a book written in the late 19th century)
Ingredients: 50% Special A Yamadanishiki produced in Tojo, Hyogo Prefecture
Alcohol 14-15%.
Sake degree +15
Yeast used: Association No. 9 yeast
Kiso River subsoil water (weakly hard water) しんしんSYLily root tempura served this day
It was so sweet!
I asked the master about it, and he told me that it is distributed in Hokkaido under the name of "sweet lily root" and is used in parfaits and Japanese sweets.
I was also allowed to try one of the raw ama-yurine, which was also really delicious!
The sake was Niimasa's standard sake No.6 R-type 2022!
Light acidity from the traditional sake yeast yeast yeast yeast yeast yeast yeast yeast yeast yeast yeast yeast!
Coming here makes me happy!
I also love the oyster tempura from Atsukishi💕!
my knowledge of sake
Rice used : Akita rice
Rice Polishing Ratio : Koji rice 60%, Kake rice 60
Alcohol content : 13% (original sake)
Brewing vessel：Temperature controlled tank
Bottle used: Madame Edwarda #1 しんしんSYTempura of the day, something different from usual was served!
One with sculpin liver paste on top, and the other with saikyo pickled gimpo (ginkgo) tempura!
Each one was a masterpiece 😋!
The next sake was the third year in a row at Sakura, a Human Junmai Daiginjo from the brewer Kuheiji!
A slightly weighty sourness that is different from the acidity of the flax cat!
As time goes by, the heaviness slowly increases.
Sake is a wonder 🍶.
I was hungry again this day, so I will take as much as I can 🍤.
knowledge of Japanese Sake
Rice: Yamadanishiki
Polishing ratio: 45
■Alcohol content: 16 しんしんSYOn this day, it started snowing in the afternoon and started piling up when it got dark. ❄️
We had a reservation, so we arrived on time ⏰.
The master had not arrived yet, so I had a chat with the employee and had my first drink!
We started with Amaneko, a Junmai-shu made with white malted rice ▶️
We often come across Shinmasa at Sakura, but this was the first time for us to try Flax Cat!
Delicious sake with a sour taste!
I felt at ease when Shinmasa-san was served!
The master came, so we started with sashimi!
We had a meeting for June and also did some reconnaissance.
I heard that other customers cancelled the meeting that day, so I had the restaurant to myself!
The secrets of the restaurant's cuisine
Rice：Akita rice
Rice Polishing Ratio : Koji rice 60%, Kake rice 60
Alcohol content : 13
Brewing vessel : Wooden vat
Bottle used for making sake：Rokka Tsuki Nagatsutsu Sake Ire しんしんSYThere was more tempura and sashimi than I can post here!
Seven different kinds of sake, which one should I try?
Instead of the brewer Kuheiji, Bakuren, and other Hokkaido sake served to the other guests, I asked for this one, which was a bit visible in the cold storage!
This was my first request of the day!
Tsuneyama, not Jozan!
It's quite dry and crisp!
I'm glad I asked for this one, as I don't often encounter sake from the Hokuriku region!
Tuna sukimi tempura and kakiage tendon to finish off the meal!
We finished up all the food this day!
I will visit again with my friends at the golf & sake party in June!
I brought some Peter Pan bread for the master and the waitress and thanked them for their hospitality this year and said I look forward to working with them again next year 🌃.
extensive knowledge of Japanese cuisine
Rice: 100% Gohyakumangoku from Fukui Prefecture
Polishing ratio: Koji rice: 50%, Kake rice: 60
Pouring: Fire-quenched
Sake degree +17
Acidity 1.7 ジャイヴHello, Shinshin SY ☀☀☀☀.
Thank you for choosing our sake from Fukui 😁.
The brand name reads "Jozan" but the name of the brewery is "Tokoyamashuzo" which is a bit twisted 🤣. しんしんSYThank you for your guidance, Mr. Gyve. There are many chances to encounter Fukui and Ishikawa sake here. I'll make sure to bring more attention to Fukui sake in the future☆. しんしんSYSake is about to turn around.
Tempura and sashimi are still available!
Hakurakusei is a standard sake often served here!
It is well-known as a food wine like white wine!
The guests around us were eating at about the same pace.
I guess I'm the fastest with alcoholic beverages...
knowledge of the drink
Rice polishing ratio 55
Sake degree +4
Acidity 1.6
Amino acidity 1.1
Alcohol content 15 しんしんSYSashimi started to appear around here!
When I asked for the next sake, Shinmasa was served!
I love ecru!
Fresh local food!
I got a bottle of Cosmos the other day in Morioka, so I promised to bring it to Fukurokuju at the beginning of the new year!
I'm looking forward to visiting them on the same day!
It's going to be a New Year's greeting!
By the way, I wonder how much tempura and sashimi will be served tonight!
But I'm hungry, so I hope I can make it to the end!
Thanks also for the best sake combination 🥲.
(a little knowledge on how to make the best of things)
Rice <Akita Prefecture> Akita Sake Komachi
Polishing ratio Koji：40% Kake：60
Alcohol content - 15
Sake meter degree
Yeast: Association No.6 しんしんSYThis is Yoshida Kurau, which we often encounter at Sakura.
It seems that the last time we drank it, there was still some left over!
Last time, they opened the mouth and let it sit for a while, so there was no fizziness.
I'm not a fan of Yamahai, but this one is fine🙆🙆.
Tempura was suspended around here.
Sashimi was served in the middle of the drink, a rare occurrence!
The order was unexpected!
Let's leave it to the master!
extensive knowledge
Alcohol content: 13
Sake Degree: Undisclosed
Acidity: undisclosed
Rice used: Hyakumangoku No Shiro
Rice polishing ratio: 60
Condition: Fire-brewed しんしんSYI asked for your next drink.
Long time no see, Gacky.
It's a classic moegi color 🍶.
A crisp and delicious sake 🍶.
Another purpose of this day!
My friends and I have been having a golf ⛳️ and sake (Japanese sake) party, and after Hakodate the other day, we decided to have it here in Kushiro next time!
The date has been set and the three of us have made a reservation for the next meeting in June 🌕.
I had seen large shiitake mushroom tempura on social media and wanted to try it.
Odd number of customers at the counter that day!
I was the only one who got two shiitake mushrooms!
That's a lot of food 🤫.
my extensive knowledge of Japanese cuisine
Alcohol 16%.
Rice used: Fukushima Yumenokou
Polishing ratio: Koji 60/Kake 66 しんしんSYTempura, one after another
Mashed potatoes, shrimp 🦐.
When I asked for the next drink, the waitress said she had saved it for me because it was rare!
I'm sure it's rare because I couldn't find it on the internet.
Indeed, I looked it up again, but it doesn't appear on Yatsuka Sake Brewery's online site either!
Sake-no-wa, it doesn't show up in any of the posts from the past two years!
Then I'll gratefully accept it!
Like the black bottle, the bottle is jet black with rainbow-colored 🏳️🌈 year-old letters.
Almost no aroma here either!
The taste is lighter than Saku.
It is a light sake that doesn't make too many assertions.
Tempura should be savored without salt.
Chilled sake is also good!
Knowing the secrets of sake
Alcohol content 15
Rice polishing ratio 50%.
Yatsuka Sake Brewery in Oita, let's remember... ♪ しんしんSYI recently introduced a close friend of mine to this place and he enjoyed it!
So I visited at the end of the year to thank you.
Thank you very much for your help on that occasion 😊.
Well, I will enjoy myself tonight!
There were 4 people at the counter, including a couple, a business person, a foreigner, and myself!
The master started with tempura, which was unusual this time.
The sake came out, and I had never seen this label on a black bottle before!
The sake was nicely polished so there was no cloying taste!
But it has a firm sweetness that gradually spreads in your mouth!
It's a good sake!
We started with sesame tofu and shrimp heads.
First of all, let's drink it in small quantities.
A brief description of our knowledge of the sake
Rice: Yamadanishiki
Rice polishing ratio: 40
■Alcohol content: 17%.
The name "Yozan Ichidropsui" comes from the teaching that "the existence of all mountains, rivers, plants, and trees embodies the world and all things in it, and that even a single drop of water contains the life of Buddha.
The pursuit of a noble ideal of sake is, as a consequence, the accumulation of our daily deeds."
This sake was created with this in mind. しんしんSYLet's end this day with a drink, here.
We are going to another restaurant after this.
Master brought this for us.
Here's the opening!
Yoshidagura u
It was a fresh sake with just the right amount of acidity!
Tempura is a rolled fillet of Akinatai fish, which is my first time to try it!
Oyster tempura from Atsukishi, served with tempura soup!
I was so full!
Now, I have a meeting I have to attend, so I thanked the master for the meal and left the restaurant...
extensive knowledge
Specific name: Yamahai Junmai
Ingredients : Rice, Rice malted rice
Alcohol Content: 13
Sake Degree : Not disclosed
Acidity : Not disclosed
Rice type：Hyakumangoku No Shiro
Rice polishing ratio：60
Condition: Fire-brewed RecommendedContentsSectionView.title
