Timeline
しんしんSYThe last of the day was Hakurakusei.
We used to see each other at Sakura, but it's been a long time!
I haven't had a drink for a while, so let's celebrate our reunion 🫂.
Delicious sake with a nice sharp taste!
This summer we will be hitting the Tohoku region!
Naturally, I plan to spend two nights in Miyagi Prefecture!
I hope to see Hakurakusei too!
Sakura on this day!
I finished my meal!
The usual price and clear account 🧮.
Sesame tofu (appetizer)
Flounder sashimi (appetizer)
Mackerel sashimi
Sliced raw fish
Sashimi of tuna cheek
Sashimi of Sakhalin surf clam
Tuna tempura sashimi
Shrimp Head Tempura
Mashed Potato Tempura
Shrimp Tempura
Mentaiko Tempura
Komai Tempura
Saikyo Pickled Ginpo Tempura
Asparagus Tempura
Cheese Tempura
Rishiri Banfun Sea Urchin Tempura
Shiitake Mushroom Tempura (with or without seasoning)
Atsugishi Oyster Tempura
Hokke Tempura
Fu Tempura
Trout Tempura
Shrimp tempura
6 kinds of sashimi, 14 kinds of tempura
extensive list
Rice polishing ratio 55
Sake degree +4
Acidity 1.6
Amino acidity 1.1
Alcohol content 15 しんしんSYNext, Shinsei served us again!
Thank you!
No bubbles in the glass for Ecru!
The taste is still a delicious sake with a traditional sake yeast yeast base!
We were attacked by tempura in the second half of the day!
We gave up!
I think I can make it to the kakiage-don!
Knowledge
Rice used : Sake-komachi
Rice Polishing Ratio : Koji Rice 55%, Kake Rice 60
Alcohol content : 13% (undiluted)
Brewing vessel：Wooden Oke 14
Bottle used: Morning Bell 
しんしんSYMaybe this is the first time you've served this, the clerk said.
I have only met Ash once and Earth twice!
I was able to meet an excellent sake that is hard to find!
I found out from Sake-no-Wa that Aarth had met him at Yakiniku Hisa in Akita, and then at Riki in Kumamoto.
At that time, he told me that it might taste like dried grapes!
On this day, there were lots of tiny bubbles in the wine glass!
So fresh!
Not so much bubbles, but the acidity of the sake is exquisite!
We were very impressed with the wine!
extensive knowledge
Rice type : Rikuu 132 (Aikame)
Rice Polishing Ratio : Koji rice 50%, Kake rice 55
Alcohol content : 13% (undiluted)
Brewing vessel：No.35, No.36 wooden vats
Bottle used: Morning Bell frosted
The rice used to make this sake, Rikuu 132, was born in Akita Prefecture during the Taisho era (1912-1926), and is the parent of two of the "three major varieties" of rice in Japan during the Meiji era (1868-1912): Kame-no-o and Aikoku. Hence, it also has the nickname "Aikoku" (meaning "love turtle"). しんしんSYThis time the issues will be the same as at the end of the previous month.
This combination, though in a different order
But I'm kind of happy when I get a bottle of Kuheiji brewer's sake.
Every month since March this year, one of Kuheiji has appeared!
HUMAN Junmai Daiginjo is really fruity and delicious 😋!
knowledge of the art of brewing
Rice used: Yamadanishiki
Polishing ratio: 45
Yeast used: undisclosed
Sake Degree: Not disclosed
Acidity: Not disclosed
Alcohol content: 16 
しんしんSYAfter finishing the sesame tofu, the sashimi started.
When I asked for the next sake, a black-labeled sake was poured into a wineglass at the back of the room, but for some reason, another bottle of sake was also poured into a wineglass!
The next sake served was the later one, Kuheiji!
When I told him that I would drink the black one if he wanted, he seemed to be hesitant to serve it because there was not much left from the previous one.
I don't mind, I'll drink even a little bit!
Another old sake, Hakutsuru Nishiki!
It has a little more concentrated sweetness than Takumieda.
Knowledge
This is an attempt to create a sibling variety of Yamada-Nishiki by crossing Yamadaho, the mother of Yamada-Nishiki, and Watabune, the father of Yamada-Nishiki, for the first time in about 70 years. They thought that among the sibling rice varieties, there might be a rice that could surpass Yamada-Nishiki.
Rice used: Hakutsuru-Nishiki produced in Hyogo Prefecture
Rice polishing ratio : 48
Sake degree : +1
Acidity : 1.4
Alcohol content : 16% (Unpasteurized) しんしんSYThank you so much for your help at the end of last month!
Two of my friends were very impressed.
I told them that I was very happy to see them and we started tonight's party!
There were two groups of three guests before us, but they left relatively early, so we had the place to ourselves.
We started with sashimi and moved on to tempura in the second half.
We started with an old sake.
We had the same sake last May by coincidence!
It slowly spread in the mouth!
We started with our usual sesame tofu while feeling the seven years of time that had passed.
extensive knowledge
Ingredients: Rice (domestic), Rice Koji (domestic) (100% Hakutsuru-Nishiki)
Rice polishing ratio: 50
Alcohol content ：15～16 メキシコテキーラThe 8th glass is Shinmasa's Kijozo-shu Hinotori. A sweet cup to finish off the meal.
And I was very satisfied with my kakiage-don!
Now I have a reason to visit Kushiro again. Thanks for the food. メキシコテキーラFinally, 600 check-in!
On to the 7th drink of the day. The milestone drink was made in Hokkaido! The entrée was soi (sea bream), oysters, and kinki tempura.
The entrée was soi, oysters, and kinki tempura. 熊谷 朋之Hello Mexican Tequila! 🙋
Congratulations on your 600 check-ins! 🎉🎉🎉🎉🎉🎉
The tempura with a robust flavor and Kitanokatsu Junmai sounds like a good match! 👍 しんしんSYCongratulations to Mexican Tequila 🎊
It was an honor to be there with you😊.
Next 700 in Kumamoto? ヒロGood evening, Mexican Tequila 😃.
Congratulations on your 600 check-in✅🎊🎉.
I thought it must have been a fun drinking time with all the colorful drinks and tempura 🤗. べっさんCongratulations to Mexican Tequila for ㊗️600. I am honored to be in the same room with you. Let's continue to enjoy the sake swamp together. メキシコテキーラThe sake party continues. Here comes the sixth glass, another Shinmasa!
The ecru is quite tasty. The entrée is tuna kamatoro on nori tempura. Thick conger eel too. メキシコテキーラ5th glass. Quite a refreshing drink. The entrée is under ice fish, asparagus, and hokke tempura. Good ingredients to enjoy.
The label says "Neither male nor female. Human. I want to transcend borders and divides. I want it to be that kind of sake.
Since I work in a diversity-related business, I kind of sympathized with the diversity-conscious comment. メキシコテキーラMy favorite Akita sake after the fourth glass. Niimasa Viridian. Rishiri Udan on seaweed tempura. And also codfish with tempura. It seems to be the main event of the day.
The sake and the fine food complemented each other beautifully. べっさんThe seventh glass was Kitanokatsu Junmai Sake. It was clear and dry. I gave up after taking a sip. We stop for tempura and finish with a bowl of kakiage-don with a mouthful of rice. My friends were talking cheerfully and seemed to have had another glass of Shinsei. We enjoyed delicious tempura, sashimi, and sake. メキシコテキーラThird drink. The food is delicious and the pitch is getting faster. The local sake 🎵 freshly pressed and has a wonderful sweet acidity. Here is the grouper tempura! And the tempura of the Toki Hata is quite meaty. This is delicious right down to the skin. べっさん6th glass. The second Shinsei is ecru. It is delicious, I must say. My stomach is full and I'm getting quite drunk. My notes are flying. べっさんThe fifth cup was Kuheiji, my first human drink. It is refreshing and delicious. べっさんThe fourth cup. Oops, here comes Shinsei. I think this is the first Viridian. It is sweet and sour, but has a core. Tempura goes well with it. It is delicious. メキシコテキーラThe second glass was Hiroshima's Ame-go-no-tsuki. We had a similar party with these three in Hakodate last fall, but this one was black label. It is also slightly astringent as it has been aged for 5 years. The fritters were strained potato tempura. Shrimp with shrimp miso on the tip. Lightly salted. べっさんThird drink. Local Northern Katsu. Sticky and delicious. Then it finishes with a dry sake. Delicious sake while eating tempura. What a luxury! べっさんThe second cup is the moon after the rain. This one has also been laid down for five years. This one is dry but round. べっさんToday is the semi-annual sake & golf party with three high school friends. This time we went to Kushiro. We arrived at the airport a little after noon and went sightseeing, seeing the Tantoukaku crane and Kushiro Marsh. We were overwhelmed by the grandeur of the marshland and went to the city center. We go to a delicious tempura restaurant introduced by a friend. The first cup is said to have been aged for five years. It has an elegant sweetness. RecommendedContentsSectionView.title
