Timeline
しんしんSYClosing Drink
A glass of Kojo-zake
I took the trouble to open my mouth for him!
We returned to the hotel very satisfied with our kakiage-tendon (fried tempura rice bowl)!
At the Dormy Inn that day, the yomineki soba noodles were a Christmas version with tomato noodles🍅!
I even received a souvenir and had a memorable Christmas Eve on my business trip!
Thank you very much!
I look forward to working with you again next year 🤲.
Sesame Tofu (appetizer)
Mackerel (sashimi)
Kitayoro mussel (sashimi)
Enugawa (sashimi)
Flathead flounder (sashimi)
Herring (sashimi)
Tuna (sashimi)
Seared tuna cheek (sashimi)
Gingko (tempura)
Shrimp head (tempura)
Potato (tempura)
Shrimp with Miso (Tempura)
Squid (Tempura)
Shiitake Mushroom (Tempura)
Mentaiko (Tempura)
Hokke (Tempura)
Sea Urchin Oba (Tempura)
Swordfish Liver with Paste (Tempura)
Asparagus Australia (Tempura)
Tuna Head (Tempura)
Fu (tempura)
Kushiro Trout (Tempura)
Scallops (Tempura)
Cod milt "Tachi" (tempura)
Hamanaka sea urchin (tempura)
Tachi (sashimi)
Hamanaka onion (tempura)
Kakiage Ebi Tendon (tempura tempura)
Rice：Akita rice
Rice Polishing Ratio : Koji rice 60%, Kake rice 60
Alcohol content : 13
Brewing vessel : Wooden vat しんしんSYOn this day, unusually, sea urchin was served twice!
Sea urchin from Hamanaka on a bed of nori tempura!
This is the best!
After eating the tachi tempura, we had raw tachi as a chopstick rest!
This is the best part of Hokkaido in winter!
While I was saying that, the master brought out Niimasa's X-type, R-type, Flax Cat, and Yonotori and asked which one I would like.
When I told him that I didn't want any more, he said, "Don't say that, just go ahead and drink whatever you like.
Thank you very much.
I asked for the X-type and the Yonotori without hesitation!
Since it's Christmas, he asked us to take the rest home with us!
They are so generous!
Thankfully, we received them as Christmas presents.
X-type was not so easy to find this year!
I haven't seen X-type since I drank a direct pass at Mishina-san!
It wasn't very cold, so I thought I'd have it over ice later, but unusually I drank it without chilling the Niimasa, and it's also delicious!
The sweetness of the sake came to the fore rather than the acidity of the sake's yeast yeast yeast.
One of the regulars next door was also drinking it and he praised it highly!
Knowledge
Rice type : Akita rice
Rice Polishing Ratio : Koji Rice 35%, Kake Rice 45
Alcohol content : 13% (undiluted)
Brewing vessel : Wooden vat
Bottle used: Madame Edwarda #1 しんしんSYTempura one after another!
On this day, we had fresh sea urchin wrapped in shiso leaves and pesto of swordfish liver!
We also had a rare treat!
Even though they said they would keep the sake to a minimum, they poured a lot!
The next one was a Junmai Daiginjo from the brewer Kuheiji HUMAN!
It is a beautiful sake!
I guess when you polish it up nicely, it becomes a pure sake!
knowledge of the brewery
Rice used: Yamadanishiki from Kurodasho, Hyogo Prefecture
Rice polishing ratio: 45
Sake Degree: undisclosed
Acidity: undisclosed
Alcohol: 16%. しんしんSYWhile we were eating sashimi, the master came to the cold storage near the entrance and opened a box of sake from a paulownia box.
I was allowed to drink the expensive one.
When I told him it was probably my first time, he said, "No, we've served it before.
I'm sorry, you're right.
Delicious sake, like ripe fruit, like dried grapes!
We were served seared tuna cheeks, and now the tempura!
It's great when it's crispy!
a few words of knowledge
Alcohol content 16%.
Ingredient rice Yamadanishiki
Rice polishing ratio 40
Sake degree +1 to +2
Acidity 1.2 AramasaCosmos コスモス -秋櫻- 2023純米吟醸生酛原酒生酒 しんしんSYWe also had plenty of sashimi that day.
For the second glass, the master said, "Here you go!
Niimasa, after the dry sake, it feels very fruity!
A little sweet and sour 🤏!
We were able to have a leisurely chat with the master as he had no reservations today, but the restaurant became lively with the arrival of newcomers and regulars!
Let's have it slowly, too...
extensive knowledge
Rice type：Kenko-Shinko
Rice Polishing Ratio : Koji Rice 55%, Kake Rice 60
Alcohol content : 13% (undiluted)
Brewing vessel：Wooden Oke
Bottle used for brewing：Morning Bell しんしんSYGreetings at the end of this year!
Most recently, the person who referred me here visited me.
I'm so glad!
Unusually, we started with a dry sake
The first and last time I drank Funaka Hakusaku was three years ago at a sushi restaurant in Sapporo.
It was unexpected!
Let's keep the alcohol in check and concentrate on eating this day!
extensive knowledge
Ingredients: rice (domestic), rice malt (domestic)
Rice polishing ratio: 60
Alcohol content: 15° to 16 Aramasa白麹仕込純米酒 亜麻猫（あまねこ）2024純米吟醸生酛原酒生酒 しんしんSYUnusual food we ate this day
tiger globefish (poisonous fish, Takifugu rubripes)
venison
And Kitami white onion 🤍.
Sweet and delicious!
This should be the last sake of the day!
Please fry some more tempura instead 🍤.
The last sake of the day is Junmai-shu made with white malted rice
Amaneko (flax cat)
It was the first sip!
Enjoy the indescribable acidity of white malted rice!
The sardine tempura was also excellent!
We made a reservation for Christmas Eve 🧑🎄, so we will come dressed as Santa Claus and bring presents!
Kushiro Sakura 20251126
Sashimi (Hibiscus sylvestris)
mackerel (sashimi)
Tuna tempura (sashimi)
Kitayosagi (sashimi)
Sliced herring
Sesame tofu
Mashed potato (tempura)
Shrimp head (tempura)
Angel prawn (tempura)
Tuna sukimi (tempura)
Ginkgo nut (tempura)
Scallop Seasoned or unseasoned (Tempura)
Shishamo (Tempura)
Tiger puffer fish milt (tempura)
Shiitake mushroom seasoned or not (tempura)
Fu (tempura)
Grilled deer (from a close friend, a hunter, with excellent blood drainage)
Kitami white onion (tempura)
Komai (tempura)
sea urchin (tempura)
Sea cucumber (tempura)
Sardines (Tempura)
Asparagus (Tempura)
Gimpoh (Tempura)
Kakiage Tendon Tightly
5 kinds of sashimi
Tempura 17 kinds
Other 3 kinds AramasaViridian ヴィリジアン -天鵞絨- 2023-純米吟醸生酛生酒 しんしんSYI was eating more and more tempura when things got a little hectic and the restaurant started to buzz.
The master brought in a big bag and brought out a big piece of venison.
Would you like some venison?
Oh, you can eat it here?
He introduced us to a delicious venison that a hunter friend of his had killed and properly drained the blood out of it, so we had no reason to refuse!
He cooked it just in time and served it to us!
On the way to the restaurant, we were recommended to taste it after dipping it in a little bit of brandy!
The drink was definitely Viridian.
Mr. and Mrs. Mexican Tequila drank the first three drinks, but Mr. Niimasa did not!
We ate venison and drank Niimasa and had a blissful time!
By the way, I hadn't had Viridian since I visited Sakura in June with Mr. Bec and Mr. Mexican Tequila!
It is becoming a brand that is hard to find!
extensive knowledge
Rice：Misato Nishiki
Rice Polishing Ratio : Koji rice 50%, Kake rice 55%, Alcohol Content : 13% (original sake)
Brewing vessel：Wooden vat
Bottle：Morning Bell frosted Masaaki SapporoGood morning, Shinshin SY! I see you know Mr. Mexican Tequila😃Surprise venison looks delicious😋So, I heard Mr. Hotei is opening a new restaurant at APA Hotel in Sapporo: 🍽️ しんしんSYGood morning, Masaaki Sapporo. Mr. Mexican Tequila and Mr. Bec are my friends from the baseball team in high school. It was my first time to eat venison at Sakura. It was delicious 😌It seems it is due to the renovation of the main store in Habukuro 🤡. しんしんSYShishamo that was served when Mr. and Mrs. Mexican Tequila came
It was also served this day!
Mukawa has banned fishing, so it seems to be from the east of Hokkaido!
This fish has a slightly bitter taste, and the fruity sake HUMAN has a full-bodied taste!
It's the best 😃!
Then came the tiger puffer fish milt tempura!
This was the first time I've seen it here at Sakura!
Excellent 😋.
extensive knowledge
Grape variety used: Yamadanishiki from Hyogo Prefecture
Polishing ratio 45
Alcohol content 15 しんしんSYSashimi in one gulp
Go to tempura early on with sesame tofu in between 🍤.
More sake refills are on the way!
Light nigori sake from brewer Kuheiji!
A definite selection!
Light and easy to drink!
They said they had been letting it sit for a while since February this year!
I remember the master said he bought 30 bottles when we first drank it this year.
When I asked him if there were still some left, he said they were almost gone.
I wonder if I can find a new bottle for next year just when they run out.
I made a reservation for the end of the year on the 24th.
extensive knowledge
Rice: Yamadanishiki (produced in Kurodasho, Hyogo Prefecture)
Rice polishing ratio: undisclosed
Yeast used: Not disclosed
Sake Degree: Not disclosed
Acidity: Not disclosed
Alcohol content: 15 percent しんしんSYMr. and Mrs. Tequila from Mexico visited Kushiro last week, so we paid them a visit as a way of saying thank you!
It was getting cold outside, but I was told that it hasn't snowed in Kushiro yet this year.
While we were greeting them, the starting sake was prepared.
It is from Hakurakusei!
It has a pleasant aroma and is fruity and a little dry!
First of all, sashimi was served at once, and we drank and ate vigorously!
I was hungry that day, so I ate them all at once!
extensive knowledge
Rice used: KURA NO HANA
Rice polishing ratio: 55
Sake degree: +3.0
Acidity: 1.5
Amino acidity: 1.3
Alcohol degree: 15 メキシコテキーラThe sixth cup to finish. We return to the brewer's Kuheiji. This is Junmai Daiginjo. メキシコテキーラThe fifth drink is Hakurakusei. It is refreshing. With shishamo, which is in season now. メキシコテキーラHere is Kushiro's local sake. Fukuji.
It has a great flavor, kinki, and sea urchin farmed in Kushiro was also excellent. The sake is very good, メキシコテキーラThe third glass is Nara. This is also super dry, but has a nice mouthfeel. From here, it is a parade of tempura. メキシコテキーラYes, it is dry, but the stimulation is gentle. It is a delicious sake that goes well with food. メキシコテキーラI went to Kushiro Sakura for the first time in five months.
The first glass was a light nigori sake from the brewer Kuheiji. It is very sweet and is like an aperitif. It is a good start. しんしんSYThe last show of the day
I'll close with akabu.
I had tempura with cheese and finally kakiage-tendon...
We ate and drank everything again this day!
Full of energy😃
Let's get through this week!
extensive knowledge
Rice used・・・Ginga
Polishing ratio ... 50%.
Sake degree ... ±0
Acidity・・・・1,5
Alcohol content・・・・15
Sesame Tofu (Appetizer)
Sashimi - Nervous system tightened Tantalum Flounder
Sashimi of swordfish
Sashimi of mackerel
sashimi of tuna
HOKKE Sashimi
Sashimi - seared tuna cheek
Kitayosagi Sashimi
Mashed Potato Tempura
Mentaiko Tempura
Shrimp Head Tempura
Rishiri Purple Sea Urchin Tempura
Gingko Tempura
Boiled whelk (chopstick rest)
Hatahata Tempura
sea urchin kushiro katsuramori tempura less bitter
Shrimp Tempura
oyster tempura
2 kinds of Akinata fish tempura
Kushiro Mafugu Tempura
Tuna Head Toro Tempura
Fresh Onion Tempura
menme tempura
fu tempura
Cheese Tempura
Kakiage-tendon small
7 kinds of sashimi
Tempura 17 kinds 
しんしんSYHere comes the old sake 🍶.
It's a solid sake, but Hakutsuru-nishiki is delicious 😋.
extensive knowledge
Hakutsuru-nishiki is the brother of Yamada-nishiki, the king of sake rice. Yamada-Nishiki" is a crossbreed of "Yamadaho" and "Watabune" sake rice, and "Hakutsuru-Nishiki" is the result of the first crossbreeding of the same combination in 70 years.
Polishing ratio 50%.
Alcohol 15° to 16° C
Sesame Tofu (appetizer)
Nervous system tightened flatfish sashimi
Sashimi of swordfish
Mackerel sashimi
sashimi of tuna
HOKKE Sashimi
Sashimi - seared tuna cheek
Kitayosagi Sashimi
Mashed Potato Tempura
Mentaiko Tempura
Shrimp Head Tempura
Rishiri Purple Sea Urchin Tempura
Gingko Tempura
Tsubu-Kai Tempura (chopstick rest)
Hatahata Tempura (yellowtail tempura)
sea urchin kushiro katsuramori tempura less bitter
Shrimp Tempura
oyster tempura
2 kinds of Akinata fish tempura
Kushiro Mafugu Tempura
Tuna Head Toro Tempura
Fresh Onion Tempura
menme tempura
fu tempura
Cheese Tempura
Kakiage-tendon small
7 kinds of sashimi
Tempura 17 kinds しんしんSYTempura one after another
Sake at a good pace
Sparkler 🎇.
sweet and sour
a great deal of knowledge
■Rice used: Domaine Sakura Yamadanishiki ■Polishing ratio: Koji: 50% Kake: 60% ■Alcohol level: 13
Sesame pudding (appetizer)
Nervousness tightening Tantalum Flounder Sashimi
Sashimi of Akitai fish
Mackerel sashimi
sashimi of tuna
HOKKE Sashimi
Sashimi - seared tuna cheek
Kitayosagi Sashimi
Mashed Potato Tempura
Mentaiko Tempura
Shrimp Head Tempura
Rishiri Purple Sea Urchin Tempura
Gingko Tempura
Tsubu-Kai Tempura (chopstick rest)
Hatahata Tempura
sea urchin kushiro katsuramori tempura less bitter
Shrimp Tempura
oyster tempura
2 kinds of Akinata fish tempura
Kushiro Mafugu Tempura
Tuna Head Toro Tempura
Fresh Onion Tempura
menme tempura
fu tempura
Cheese Tempura
Kakiage-tendon small
7 kinds of sashimi
Tempura 17 kinds RecommendedContentsSectionView.title
