Timeline
しんしんSYI was about to call it a day when I was offered a small bottle of sake, which I had only a few bottles left.
I had never seen anything like it, even in brewer Kuheiji!
Thank you very much for the delicious premier sake 😊.
knowledge of the brewery
Raw material rice Yamadanishiki
Polishing ratio Not disclosed
Alcohol 15%.
Yeast Not disclosed
Sake degree (nihon-shudo) not open to the public
Acidity Not disclosed
Dishes served on this day
Thank you very much for your hospitality!
I'm glad I skipped lunch!
simmered whelk
Sesame Tofu (Appetizer)
tempura of sea urchin
sashimi of tuna
Sashimi of scallop (from Nemuro)
sashimi - seared tuna cheek
Sashimi of Pacific saury
Halibut Sashimi
Sai Tempura
Mackerel Sashimi
Kitayosagi Sashimi
shiitake mushroom tempura
Kitami white onion tempura 🧅.
salmon tempura
Mashed Potato Tempura
Hokke Tempura
Oyster Tempura
Meme Tempura
Anago Tempura
Shrimp Head Tempura
Shrimp Tempura
GINBO Tempura
Asparagus Tempura
Rishiri Banpu Tempura
Kakiage tempura rice bowl (topped with rice topped with tempura)
7 kinds of sashimi
15 kinds of Tempura しんしんSYThe next one was also a mouthful.
Junmai-shu, a sake that is "good for the skin
Junmai-shu contains high amounts of α-EG, a tasty component of sake that increases the amount of collagen in the dermal layer of the skin
extensive knowledge of sake
Rice used: 100% premium Yamadanishiki rice produced in Shimo Tojo, Ono City, Hyogo Prefecture
Rice polishing ratio 60
Alcohol content 15 ZakuZAKU 和悦 純米吟醸 [飲食店様限定酒]純米吟醸 しんしんSYextensive knowledge
Alcohol content: 15%.
Ingredients: Rice (domestic), Rice malt (domestic)
Rice used:
Rice Polishing Ratio： 60 しんしんSYThis one poured quite a lot into the glass!
I love it!
a great deal of knowledge
Rice polishing ratio 60
Alcohol content 15 しんしんSYHere's another mouthful.
Scent?
Cemedine smell?
Maybe because I didn't stir it.
It doesn't go away no matter how many times I drink it.
The taste feels like that too.
Finally, in the second half of the bottle, the taste settled down as the temperature increased and I could taste the sweetness of the rice!
I don't know the cause.
extensive knowledge
Alcohol content: 15 degrees Celsius
Sake degree: +2.0
Acidity: 1.3
Rice used: Yumenokou
Rice polishing ratio: 55
State：Heated しんしんSYThe next one also opens a bottle of sake
sweet and sour
This is my first time to try sparkler!
I was curious about it on SNS, so I was able to enjoy it at the right time!
Fresh sea squirt sashimi!
Delicious!
extensive knowledge
Rice : 66% Yamadanishiki (Domaine Sakura Yamadanishiki) produced in Sakura City, Tochigi Prefecture, 66% Yumachi (Domaine Sakura Yumachi) produced in Sakura City, Tochigi Prefecture, 34
Alcohol : 13% (unfiltered unpasteurized sake) しんしんSYOn this day, the counter on the first floor was full.
There are also customers on the second floor.
It's a thriving business.
We started with "Akabu
This is the first brand I've ever encountered at Sakura!
Opening a bottle of sake
the top of the bottle
Maybe I should stir it.
But Akabu is AKABU!
Delicious 😋.
knowledge of how to use it
Rice used: Ginga from Iwate Prefecture
Rice polishing ratio: 50%.
Alcohol content: 16%.
Sake degree: +2
Acidity: 1.3
Yeast: Iwate yeast 
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. RecommendedContentsSectionView.title
