Timeline
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 AramasaViridian ヴィリジアン -天鵞絨- 2023純米大吟醸生酛生酒 しんしんSYShall we go now, Shinsei-san?
Let's go!
There were only a few left, so I took them all!
Tempura of cod roe!
Spicy ingredients, sourness of sake yeast and fruity viridian!
I think it's the best combination!
knowledge of the wine
Rice used : Misato Nishiki
Rice Polishing Ratio : Koji rice 45% , Kake rice 50
Alcohol content : 13% (undiluted)
Brewing vessel：Wooden vat
Bottle used：Morning Bell frosted しんしんSYTempura Start ▶️
The waitress asked if I had ever had this before
No, I have not.
Please do!
The master said, "This is quite spicy.
After eating shrimp heads and shrimp 🦐, this sake appeared!
Hot tempura and this spicy sake!
It's good, isn't it?
It makes the food go faster!
Seasonal matsutake mushroom tempura was also served!
Tempura with squid and green leaves was also delicious!
extensive knowledge of the ingredients
Rice used: Hida Hidahomare
20% alcohol by volume
Rice polishing ratio 60
Sake degree +15
Acidity 1.4 しんしんSYWhen I asked for the next sake while there was still sashimi, the master brought this blue-labeled sake.
I thought it would be a little spicy, but it was easy to drink and fruity.
But it's easy to drink and fruity!
I like it better than Kuroryu 🫶.
Cured mackerel raw.
I love blue fish, don't you?
Sashimi so far
Usually tempura starts here, but the master said he wondered if it would be a good idea to serve rice first!
A small bowl of rice topped with fresh sea urchin and homemade salmon roe in soy sauce!
Sake goes well with rice dishes 🍶.
knowledge gained from the experience
Kotobukinmu is Fukuoka Prefecture's newest rice variety suitable for sake brewing (father: Yamadanishiki, mother: Yume-Ichikkou)
Alcohol 16% Ingredients/rice used: Kotobukinmu produced in Fukuoka Prefecture
Polishing ratio 55
Pouring method: Once heated in a bottle しんしんSYI'm in a hurry when I write comments later, before I move.
If I don't put them in place, it's hard to put them in place after the move.
Well, Sakura, let's revisit!
It was a rare day that I was alone during the time I was there, so I could eat, drink and talk slowly 🍶🍤🍶.
He asked me if this was a good way to start, and I said yes!
It was the first time for me to try KURORYU AKIAGARI!
It was a very nice hiyaoroshi sake to pair with sashimi!
Light and delicious 😋!
Sashimi started with halibut!
Whale red meat and heart, tuna, squid, and northern mussel!
The squid was finely sliced and I could taste its sweetness and tenderness!
The beauty of this restaurant is that they do all the work for you!
We ate and drank, so let's move on to the next one!
knowledge and skills
55% pure Solzan-Nishiki
Japanese sake degree +2.5
Alcohol content 16 しんしんSYWe had as much tempura as we could get!
The last of the sake, Hakkaisan, was still there!
We didn't eat much breakfast and lunch that day, so we ended up with kakiage-tendon (tempura rice topped with tempura tempura batter)!
I told the owner that an acquaintance of mine was coming to this restaurant next time!
I will go there again!
Sad news😭
The restaurant (Ami) that has been so good to me in Sendai will be closing at the end of September.
I am so sorry to hear this.
I promised to go there in November with my friends and a sake taster!
I hope they will reopen somewhere else!
extensive knowledge
Alcohol 17.0
Sake Degree +2.0
Acidity 1.5
Amino acidity 1.0
Koji rice: Yamadanishiki
Kake rice Yamadanishiki, Koshitanrei, Gohyakumangoku
Rice polishing ratio 35
Yeast used: Association No. 1001, Association No. 1801 しんしんSYTempura
Oysters of this day in Atsukishi are huge!
Sea urchin is also delicious!
Sake was Yamahai!
It's not my favorite genre of sake, but I didn't dislike it that much!
Sake with a little sourness or spiciness is also good for seasonal seafood!
extensive knowledge
Specific name : Yamahai Junmai
Ingredients : Rice, Rice malt
Alcohol Content: 13
Sake Degree : Not disclosed
Acidity : Not disclosed
Rice used for making：Ishikawamon
Rice Polishing Ratio : 60
Condition: Fire-brewed しんしんSYTempura one after another
The scallop is rare in the middle!
Sake is "Omine Sangoku" for the first time in this restaurant!
Summer is already over in Kushiro!
Enjoy the summer, the last summer!
Polishing rate] 50% [Ingredients] rice (domestic)
Ingredients] Rice (domestic), rice malt (domestic)
Water】Benten spring water
Alcohol content】13%.
Yeast] Undisclosed
Sake meter] Not disclosed
Acidity】Not disclosed しんしんSYThe last sashimi is tuna tempura
The best part!
Delicious, delicious!
Niimasa-san was also served!
Cosmos
Tempura starts here!
First of all, we have Akitou fish!
This is the fish of the season! しんしんSYSashimi, tuna from Kushiro, heart of Bryde's whale (Hatsu)
Here comes my favorite nigori sake, brewer Kuheiji!
We had it freshly opened!
It is a happy night!
A few words of knowledge
Ingredients: Yamadanishiki Kurodasho
Rice polishing ratio: undisclosed
Sake Degree: Undisclosed
Alcohol Content: 16% abv. しんしんSYSashimi continued
Seared whale cheek, raw shime saba
Hakurakusei, a famous dry sake and food sake
Today we eat and drink 🍶.
extensive knowledge
Rice polishing ratio 55
Sake degree +4
Acidity 1.6
Amino acidity 1.1
Alcohol content 15 しんしんSYNext Sashimi
Onomi, Hokki-gai (whelk)
Sake continues to be dry!
Easy to drink!
I think dry sake is easier to drink with sashimi than sweet sake.
Knowledge
Alcohol content: 15
Sake strength: +5
Acidity : 1.8
Malted Rice type : Hachitan Nishiki
Kake Rice type : Hachitan-Nishiki
Rice Polishing Ratio : Koji : 55%, Kake : 60
Yeast : No.9 しんしんSYSashimi of the day, a full lineup!
Akinata fish, Bryde's whale, and rock snapper!
It is said that whales are rarer than minke whales!
Thanks to the whale, which was delicious and had no smell!
The sake was my first dry sake!
I was told it was dry, but it wasn't that harsh!
knowledge about whales
Rice: Gohyakumangoku
Rice polishing ratio 60
Pouring
Sake degree +13
Acidity 1.4
Yeast: Mie yeast しんしんSYI've eaten so much that I'm still full.
I told the master that I was almost done with the tempura.
He told me he still had some tuna kama available, and I asked for it.
I had the hokke and sea urchin, and finished off the small kakiage tempura bowl.
I really wanted to try the eggplant tempura (they say they deep fry them so they don't absorb oil), but I'll have to wait for the next one!
I had the raw eggplant skin (🍆).
The last sake of the evening was the standard Hakurakusei Jungin!
Thank you very much!
knowledge
Rice polishing ratio 55
Sake degree +4
Acidity 1.6
Amino acidity 1.1
Alcohol content 15 しんしんSYDry sake continues!
After our trip to Akita, my wife and I were just talking about how we'd like to go to Nara next!
We were lucky enough to have a sake from Nara!
This is the second time to drink Harushika!
Dry sake with a strong rice flavor!
They served us some sea urchin from Ogawa Suisan!
This is also a great accompaniment to sake!
More tempura to come!
Should we stop somewhere today?
extensive knowledge
Alcohol content: 16%.
Rice: Gohyakumangoku
Polishing ratio: 60
Only the middle portion - unpressurized portion is bottled. しんしんSYIt's time to end sashimi
Tempura starts at ▶️
Standard items are served, but every time we come here, they fry up something using seasonal ingredients!
The next sake was a crisp and dry one!
We had just been to Akita, but did not stop at Yurihonjo this time!
Here is the sake from there!
I looked up Sake-no-wa and found that I had already had Tenju at Sake-Maru in Akita in the past!
Last time it was Jun Dai, this time Junmai!
This time it's junmai sake!
The taste is crisp and spicy!
Different taste from other high quality sake....
Let's eat and drink some more 🦐🍶🍶.
Knowledge
Alcohol content: 15 degrees Celsius
Ingredients Rice Rice Malted Rice
Polishing ratio 65
Rice used: rice cultivated under contract with Tenju Sake Rice Research Association
100% Miyamanishiki
Sake meter degree +3.0
Yeast used: Kyokai No. 9 しんしんSYSakura, I often come across Kuroryu when I come to Mr.
This is the third time!
The young waitress said that the label had been soaked in ice water and had become tattered.
I think it might be the same as the one I got in January.
Following Hakkaisan, a series of high-class sake!
A little spicy
The taste is crystal clear!
Hokkaido is famous for oysters!
Atsugishi, Kombumori, Senpohtoji.
This time's oysters are from Oshamappu, east side of Kombumori, near those places.
Large and creamy!
Delicious!
They also served seared tuna cheeks, which made the sake go down a treat!
And it's a sake that you don't usually get to see!
extensive knowledge
35% pure Solzan-Nishiki from Tojo, Shinagawa Prefecture
Daikaginjyo
Japanese sake degree +4.0
Alcohol content 16 しんしんSYThe master was talking about this sake
He said that a very good bottle of Hakkaisan had just arrived!
We opened it from the box and received a mouthful of sake.
A solemn ceremony!
The sake was kept cold in the box, so it was not cold enough.
The taste is very rice-like.
Not much aroma, but a delicious sake with a luxurious feel.
After drinking the first sip, I was asked to put ice in the bottle for a refill!
A chilled Hakkaisan is also good!
Surprisingly, this is a brand that I rarely have a chance to drink!
This is my 9th time!
Maybe it's because I haven't been able to go to Niigata for work recently!
Sashimi, I was impressed by the chewy texture and fat of the Engawa!
Sake goes well with it!
Knowledge
Alcohol content 17.0
Sake degree +2.0
Acidity 1.5
Amino acidity 1.0
Rice and yeast used
Koji rice: Yamadanishiki
Kake rice: Yamadanishiki, Koshitanrei, Gohyakumangoku
Rice polishing ratio 35
Yeast used: Association No. 1001, Association No. 1801
Blue bottle for summer (June)
Winter (November): black bottle しんしんSYI received a gift (Shinsei Hanpukai) last time, so I sent a Furano melon as a thank-you and a gift in return.
The master told us that he had prepared good sake for us today as well!
Sesame tofu and freshly made salted shrimp!
To eat these, we were first served the Hakurakusei Ooragarami that we had last time!
A delicious and beautiful sake that tastes like snow!
He poured us a big glass of it again today!
I think I'm going to drink too much!
The Sketch of the Sake
Rice used: "Bizen Omachi" from Okayama Prefecture
Polishing 40
Specified name sake, etc. Junmai Daiginjo/namaishu
15% alcohol by volume Aramasa亜麻猫 改 2023 720ml 2024年6月頒布会生酛生酒 しんしんSYgift brought to a customer's doorstep
Hanpukai June
Taste slowly
Uni (sea urchin)
extensive knowledge
Rice: Sake-komachi
Polishing ratio 60
Alcohol content 12 しんしんSYOpened this bottle with the manager of Fukurokuju too.
This one has a sweet and sour taste.
A delicious grapefruit-like sake!
We had it on the rocks with ice in a wine glass in hot Sapporo 🧊. RecommendedContentsSectionView.title
