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天ぷら料理 さくら

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AKABU赤武 AKABU 純米吟醸純米吟醸
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天ぷら料理 さくら
32
しんしんSY
The 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
Japanese>English
Hakutsuru匠技 純米大吟醸 白鶴錦純米大吟醸
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33
しんしんSY
Here 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
Japanese>English
Senkin線香花火生酛原酒無濾過
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天ぷら料理 さくら
36
しんしんSY
Tempura 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
Japanese>English
Kamoshibitokuheijiうすにごり生酒生酒おりがらみ
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天ぷら料理 さくら
32
しんしんSY
This year, Mr. Sakura said that he bought 30 bottles of light nigori sake from brewer Kuheiji! A bottle of it was served on this day! A delicious light nigori with a calm taste! The taste changes around here 👅! Tempura has started to appear 🍤. extensive knowledge Rice: Yamadanishiki (produced in Kurodasho, Hyogo Prefecture) Polishing ratio: undisclosed Yeast used: Not disclosed Sake Degree: Not disclosed Acidity: Not disclosed Alcohol content: 15 Sesame Tofu (Appetizer) Nervousness tightened flatfish sashimi saury sashimi 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
Japanese>English
Zaku和悦 純米吟醸 [飲食店様限定酒]純米吟醸
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天ぷら料理 さくら
33
しんしんSY
I dozed off last night 😴. I woke up late at night and turned on the TV. Onigiri on rice balls? My favorite standing sushi restaurant was featured on the TV show "Onigiri onimashimasu ka? It will be crowded for a while! Sakura, you might not be able to come here easily after the TV show! Because it's delicious! The next sake was my favorite, Saku Waetsu! It has more sweetness than the previous Hakurakusei! Delicious 😋🍶! extensive knowledge Alcohol 15%. Rice / Polishing ratio Domestic rice / 60 Sesame Tofu (Appetizer) Sashimi of Nervous Tightened Flathead Flounder Sashimi of swordfish Mackerel Sashimi sashimi of tuna HOKKE Sashimi Sashimi - seared tuna cheek Sashimi Kitayosai 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
Japanese>English
Hakurakusei純米吟醸 一回火入れ純米吟醸生詰酒
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天ぷら料理 さくら
31
しんしんSY
The daytime is getting milder. It's a little chilly in the morning and evening. It's different from Tokyo, isn't it? We decided to stay near the city center of Kushiro on this day, so we went to Sakura on foot! Two groups of four customers were eating quietly. I sat at the counter in front of the restaurant. The waitress said, "I'm sorry we haven't changed much this time. It doesn't matter, everything is delicious! We started with the usual Hakurakusei! Tonight we started with all kinds of sashimi: ▶️ extensive knowledge Rice:Kura-no-Hana Polishing ratio: 55 Sake degree: +3.0 Acidity: 1.5 Amino acidity: 1.3 Alcohol content: 15 Sesame Tofu (Appetizer) Nervousness-tightened shortnose flounder sashimi saury sashimi 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
Japanese>English
Kamoshibitokuheiji純米大吟醸 別設(べつしつらえ) 第三幕 閃光の種純米大吟醸
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天ぷら料理 さくら
20
しんしんSY
I 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
Japanese>English
夜明け前絹華 純米酒純米
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天ぷら料理 さくら
39
しんしんSY
The 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
Japanese>English
Aizuchujo純米吟醸 夢の香純米吟醸
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天ぷら料理 さくら
34
しんしんSY
Here'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
Japanese>English
Senkin線香花火生酛原酒無濾過
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天ぷら料理 さくら
43
しんしんSY
The 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)
Japanese>English
AKABUAKABU 純米吟醸純米吟醸
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天ぷら料理 さくら
43
しんしんSY
On 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
Japanese>English
Hakurakusei純米吟醸 新酒純米吟醸
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天ぷら料理 さくら
43
しんしんSY
The 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
Japanese>English
AramasaEcru エクリュ -生成- 2024純米生酛生酒
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天ぷら料理 さくら
43
しんしんSY
Next, 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
Japanese>English
AramasaEarth アース -産土- 2022純米生酛生酒
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天ぷら料理 さくら
41
しんしんSY
Maybe 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").
Japanese>English
KamoshibitokuheijiHUMAN 純米大吟醸純米大吟醸
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天ぷら料理 さくら
38
しんしんSY
This 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
Japanese>English
Ugonotsuki純米大吟醸 白鶴錦純米大吟醸古酒
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天ぷら料理 さくら
41
しんしんSY
After 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)
Japanese>English
Hakutsuru純米大吟醸 匠技 白鶴錦純米大吟醸古酒
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天ぷら料理 さくら
39
しんしんSY
Thank 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
Japanese>English
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