Timeline
しんしんSYThere was more tempura and sashimi than I can post here!
Seven different kinds of sake, which one should I try?
Instead of the brewer Kuheiji, Bakuren, and other Hokkaido sake served to the other guests, I asked for this one, which was a bit visible in the cold storage!
This was my first request of the day!
Tsuneyama, not Jozan!
It's quite dry and crisp!
I'm glad I asked for this one, as I don't often encounter sake from the Hokuriku region!
Tuna sukimi tempura and kakiage tendon to finish off the meal!
We finished up all the food this day!
I will visit again with my friends at the golf & sake party in June!
I brought some Peter Pan bread for the master and the waitress and thanked them for their hospitality this year and said I look forward to working with them again next year 🌃.
extensive knowledge of Japanese cuisine
Rice: 100% Gohyakumangoku from Fukui Prefecture
Polishing ratio: Koji rice: 50%, Kake rice: 60
Pouring: Fire-quenched
Sake degree +17
Acidity 1.7 ジャイヴHello, Shinshin SY ☀☀☀☀.
Thank you for choosing our sake from Fukui 😁.
The brand name reads "Jozan" but the name of the brewery is "Tokoyamashuzo" which is a bit twisted 🤣. しんしんSYThank you for your guidance, Mr. Gyve. There are many chances to encounter Fukui and Ishikawa sake here. I'll make sure to bring more attention to Fukui sake in the future☆. しんしんSYSake is about to turn around.
Tempura and sashimi are still available!
Hakurakusei is a standard sake often served here!
It is well-known as a food wine like white wine!
The guests around us were eating at about the same pace.
I guess I'm the fastest with alcoholic beverages...
knowledge of the drink
Rice polishing ratio 55
Sake degree +4
Acidity 1.6
Amino acidity 1.1
Alcohol content 15 しんしんSYSashimi started to appear around here!
When I asked for the next sake, Shinmasa was served!
I love ecru!
Fresh local food!
I got a bottle of Cosmos the other day in Morioka, so I promised to bring it to Fukurokuju at the beginning of the new year!
I'm looking forward to visiting them on the same day!
It's going to be a New Year's greeting!
By the way, I wonder how much tempura and sashimi will be served tonight!
But I'm hungry, so I hope I can make it to the end!
Thanks also for the best sake combination 🥲.
(a little knowledge on how to make the best of things)
Rice <Akita Prefecture> Akita Sake Komachi
Polishing ratio Koji：40% Kake：60
Alcohol content - 15
Sake meter degree
Yeast: Association No.6 しんしんSYThis is Yoshida Kurau, which we often encounter at Sakura.
It seems that the last time we drank it, there was still some left over!
Last time, they opened the mouth and let it sit for a while, so there was no fizziness.
I'm not a fan of Yamahai, but this one is fine🙆🙆.
Tempura was suspended around here.
Sashimi was served in the middle of the drink, a rare occurrence!
The order was unexpected!
Let's leave it to the master!
extensive knowledge
Alcohol content: 13
Sake Degree: Undisclosed
Acidity: undisclosed
Rice used: Hyakumangoku No Shiro
Rice polishing ratio: 60
Condition: Fire-brewed しんしんSYI asked for your next drink.
Long time no see, Gacky.
It's a classic moegi color 🍶.
A crisp and delicious sake 🍶.
Another purpose of this day!
My friends and I have been having a golf ⛳️ and sake (Japanese sake) party, and after Hakodate the other day, we decided to have it here in Kushiro next time!
The date has been set and the three of us have made a reservation for the next meeting in June 🌕.
I had seen large shiitake mushroom tempura on social media and wanted to try it.
Odd number of customers at the counter that day!
I was the only one who got two shiitake mushrooms!
That's a lot of food 🤫.
my extensive knowledge of Japanese cuisine
Alcohol 16%.
Rice used: Fukushima Yumenokou
Polishing ratio: Koji 60/Kake 66 しんしんSYTempura, one after another
Mashed potatoes, shrimp 🦐.
When I asked for the next drink, the waitress said she had saved it for me because it was rare!
I'm sure it's rare because I couldn't find it on the internet.
Indeed, I looked it up again, but it doesn't appear on Yatsuka Sake Brewery's online site either!
Sake-no-wa, it doesn't show up in any of the posts from the past two years!
Then I'll gratefully accept it!
Like the black bottle, the bottle is jet black with rainbow-colored 🏳️🌈 year-old letters.
Almost no aroma here either!
The taste is lighter than Saku.
It is a light sake that doesn't make too many assertions.
Tempura should be savored without salt.
Chilled sake is also good!
Knowing the secrets of sake
Alcohol content 15
Rice polishing ratio 50%.
Yatsuka Sake Brewery in Oita, let's remember... ♪ しんしんSYI recently introduced a close friend of mine to this place and he enjoyed it!
So I visited at the end of the year to thank you.
Thank you very much for your help on that occasion 😊.
Well, I will enjoy myself tonight!
There were 4 people at the counter, including a couple, a business person, a foreigner, and myself!
The master started with tempura, which was unusual this time.
The sake came out, and I had never seen this label on a black bottle before!
The sake was nicely polished so there was no cloying taste!
But it has a firm sweetness that gradually spreads in your mouth!
It's a good sake!
We started with sesame tofu and shrimp heads.
First of all, let's drink it in small quantities.
A brief description of our knowledge of the sake
Rice: Yamadanishiki
Rice polishing ratio: 40
■Alcohol content: 17%.
The name "Yozan Ichidropsui" comes from the teaching that "the existence of all mountains, rivers, plants, and trees embodies the world and all things in it, and that even a single drop of water contains the life of Buddha.
The pursuit of a noble ideal of sake is, as a consequence, the accumulation of our daily deeds."
This sake was created with this in mind. 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 RecommendedContentsSectionView.title
