Timeline
しんしんSYThe last sake of the day was a light nigori sake from the brewer Kuheiji, which we also had the day before in Obihiro.
It was the second time in a row!
It was a great ending!
By the way, I asked the master how many bottles of this sake he had reserved, and he said about 30 bottles this year!
He said he gets them from the liquor store each time he brings them to the store!
I have a feeling we'll be seeing this sake again this year!
I am looking forward to it!
Unusually this time, shrimp tempura was the last dish 🍤 .
And after eating all the shrimp kakiage tendon, we went back to the hotel!
Still cold at night in East Hokkaido 🥶.
The temperature was below 10 degrees Celsius!
Now, Beksan, Mexican tequila is waiting for you!
Shrimp tempura (with miso paste in the tip)
Scallop Tempura
Mashed Potato Tempura
Dokkatsu stem part tempura
Shrimp Kakiage Tendon
extensive knowledge
Rice used: 100% Yamadanishiki home-grown in Kurodasho
Polishing ratio: Undisclosed
Yeast used: undisclosed
ALC 15%.
Acidity Not disclosed
Sake degree Not open to the public 初めての日本酒は田酒Hello, Shinshin SY. I am too jealous of this post. I also had tempura at the counter yesterday for the first time in a while, but since I was in the car, I had to leave the sake 😢 I'm sure it's thanks to your daily socializing that these are available for omakase! しんしんSYGood morning to you, Tasake for your first sake 😃Payment has been constant almost since we first visited and asked if this is about the right price. I think the number of cups of sake might be gradually increasing. It's a good store. しんしんSYTempura and sashimi are served at the right time.
Sake is served in wine glasses and you can't help but drink more and more.
This was served when we ran out of "Age".
brewer kuheiji human
I love this kind of sake💕!
Fruity and sweet!
Tuna Tempura with Nori
Halibut Sashimi
Kogomi Tempura
Big shiitake mushrooms, nerve clamps? Tempura
Cheese Tempura
Shrimp Head Tempura
extensive knowledge
Grape variety used / Hyogo Yamadanishiki
Rice polishing ratio 45
Alcohol content 16 しんしんSYI heard that there were a few last of the rare sake that Sakura-san gave us at the end of the year, so we had some!
It's a calm sake that doesn't assert itself too much!
The tempura and sashimi of the day were seasonal, so sometimes it's better to keep the sake out of the foreground!
Sea urchin tempura from Rausu
Fu Tempura
Seared Tokiwa Tempura (3.4kg big one)
Kitayoro mussel sashimi
Otaru shako tempura
Scallop Sashimi
extensive knowledge
Alcohol content 15
Rice polishing ratio 50%. しんしんSYAfter that, I caught up with the pace of the guests ahead of me and the dishes started to appear to me in the same order!
As for the sake, I found Shinmasa again!
Cosmos Cosmos -Aki Sakura- 2024
It was a relief to go back to sake making because Tenju was so spicy!
Tempura of Kinki (men-me)!
Tempura of udo (udo's ear tip)
sashimi of tuna
king crab tempura wrapped in nori
How can it not go well with sake?
Sear the skin first, then tempura!
It has a lot of fat!
My saké no wa, Koei Kiku and Shinmasa again took the sole lead by 3 1️⃣
a few words of knowledge
Rice used: Kaijo-Shinko
Rice Polishing Ratio：Koji Rice 60%, Kake Rice 60
Alcohol content : 13%(Original Sake) しんしんSYAnother brand from the brewery that brews Chokaizan in Akita
I had this once at Sakura!
Shinmasa, a little dry after a series of
I feel the depth of Akita sake!
Kushiro Komai Tempura and Cod Bud Tempura!
I made a note on my phone so I wouldn't forget what kind of tempura and sashimi were served that day!
my extensive knowledge of Japanese cuisine
Rice polishing ratio: 65
Rice ： Contract grown rice suitable for sake brewing
Alcohol content : 15 %
Yeast used : Association No. 9
Sake degree: +3
Acidity: 1.3 しんしんSYTonight's party starts with green asparagus from Furano and sashimi of farmed mackerel from Kyushu!
Sake is Shinmasa again!
It's a flax cat!
You can enjoy the acidity.
The waitress says that since there was not much left, you can go right away next time...,
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Rice：Akita rice Sake-komachi
Rice Polishing Ratio : Koji rice 60%, Kake rice 60
Alcohol Content : 13% Alcohol しんしんSYWe will welcome Bessan and Mexican Tequila in Kushiro next month!
We went to Sakura for a preliminary meeting for that.
There are not many cherry blossoms anymore!
On this day, 2 groups of 3 customers had already started!
One is a regular and the other is a foreigner.
I was invited to my usual table and we got started: ▶️
On this day, tempura and sashimi were served at random!
Sake is left to me!
The first sake to be served was Hinotori 2023!
I found out that Hinotori was the brand name of my debut at Shinmasa when I unraveled the past history at Sake-no-Wa!
I've had it every year since 2018 until this 2023!
It tastes like plum and apricot!
I will enjoy it leisurely with sesame tofu as an appetizer.
I'm looking forward to seasonal tempura 😊.
extensive collection of information
Rice 【Akita Prefecture sake brewing rice
Polishing ratio Koji: 60%, Kake: 60
Alcohol content 13% (undiluted)
Sake meter degree -1
Yeast No.6 メキシコテキーラShinshin SY, I'm sorry to hear about the pre-meeting. I look forward to it. しんしんSYMexican Tequila, how many times did you go to Sakura, Mr. for a preliminary meeting for this event? We'll have to wait and see what the drinks will be 🍶🍶🍶🍶. しんしんSYOn this day, we had appetizers, 5 sashimi, 15 tempura dishes, and a shrimp kakiage donburi to finish off the meal (🦐).
At the end of the meal, we were recommended to have a drink of this as well.
Hokkaido sake, only available at this time of the year!
It's freshly pressed, but it's a solid, robust sake!
Ya, we will welcome Bessan and Mexican Tequila to Kushiro in June!
The master said he will prepare another exceptional sake for us!
knowledge of Japanese sake
Alcoholic strength: 18 to 19 degrees Celsius しんしんSYTempura and sashimi are served one after another!
I can't list them all here!
Scallops, rare and delicious!
Butterbur, you can enjoy the bitter taste of spring!
Sake was a first for me again, Saku Z!
I think I saw it at a restaurant in Mie Prefecture last year, but I haven't had it yet!
Sakura, you have a lot of different sakes on your shelves!
Fruity and delicious sake!
extensive knowledge
Rice: Mie Yume (produced in Mie Prefecture), Polishing ratio: 60
Alcohol content 15 しんしんSYOne more bottle to open your mouth.
Ahead of the Season
From spring to summer in one fell swoop: ☀️
Delicious sake like white wine
Pair with cod roe and sea urchin tempura!
The master's daughter got into the number one high school in Sapporo from Kushiro 💮.
Congratulations ㊗️
We had a great time talking about his daughter for a while!
extensive knowledge
Rice used: Yamadanishiki
Polishing Undisclosed
Specified name sake, etc. Fire-aged sake
Degree of alcohol content 13 しんしんSYI drank up the cosmos and this was next!
He said it was an old sake.
He said it had been laid up for 7 years!
I looked up Sake no Wa and found that I had received this one in 2019 from this Sakura, Mr. before!
I didn't twist it.
It seems to have been carefully preserved!
The sourness is characteristic 🎯.
Tempura of hahata hahata and saikyo pickled silver treasures!
Delicious!
a great source of knowledge
Ingredients : Hakutsuru-Nishiki produced in Hyogo Prefecture
Rice polishing ratio : 49
Sake degree : +0.2
Acidity : 1.4
Alcohol content : 15
Hakutsuru Nishiki" is a sake brewing rice bred by Hakutsuru Shuzo in the Nada district of Hyogo Prefecture from "Yamadaho" and "Short-stalked Watabune". しんしんSYWhen I finished the light nigori, the master took it to the cold storage near the entrance.
I had a feeling that I would be able to enjoy the first sip!
He took two bottles to the counter.
Let's open this one first, he said.
The cosmos I bought in Morioka at the end of last year and drank early in the new year!
My sakewa, Shinsei vs Koei Kiku battle 🪖.
Also, Shinsei has taken the top spot by himself!
Cosmos is delicious!
No commentary!
They also have a lot of western sake here!
Sorry for the condescending topic, but how much is it if you drink it in Atsukishi?
I understood that it is about this much!
extensive knowledge of Japanese liquor
Ingredient rice: Koryoshinko
Sake degree: undisclosed
Acidity Not disclosed
Alcohol 13%. しんしんSYSecond time this season
Since I got it at Mishina-san in March.
It's a seasonal tradition, "usu-nigori" (light nigori) from brewer Kuheiji.
The sweet and sour taste of the light nigori is a perfect match for the crisp and dry taste of the Tsuneyama.
I enjoyed it with sashimi!
We look forward to serving you again next season 🤗.
extensive knowledge
Ingredients ： Yamadanishiki Kurodasho
Rice Polishing Ratio ：Not disclosed
Sake Degree ：Not disclosed
Degree of alcohol content : 16 しんしんSYIt's getting spring in Kushiro during the daytime!
Cherry blossoms are expected to bloom from Hakodate next week🌸.
Please start this day from now on.
Tsuneyama, the third time
This one has shiny silver letters that say "super"!
It's crisp and dry!
We started with appetizers and sashimi!
Kitayorigai (a clam) is delicious!
Lunch was light, so we will drink and eat tonight 🥣!
knowledge of Japanese cuisine
Sake degree: +8
Acidity: 1.5
Rice used: Gohyakumangoku
Rice polishing ratio: 60
Alcohol content: 15 しんしんSYTempura are coming out one after another!
Master says there are 17 kinds of tempura!
Sea urchin wrapped in seaweed!
Usually they are from Hamanaka, but on this day they were from Hidaka!
Mentaiko (cod roe) is also wrapped in nori and served as tempura!
One more drink before the final dish of Kakiage Tendon!
The first one was Kuroryu Shizuku!
I have had this twice before at Sakura!
Kuroryu is a sake that is usually hard to find!
It was a very elegant sake!
The snow is still falling steadily!
The employees were clearing the snow in front of the restaurant!
Thank you very much!
Next time I will be back at the end of June with Mr. Bec and Mr. Mexican Tequila 😊.
extensive knowledge of the art and culture of Mexico
35% polished Solzan-Nishiki from Tojo, Saitama Prefecture
Daikaginjyo
Japanese sake degree +4.0
Alcohol content 16 Gikyo10年熟成酒 純米吟醸 2014純米吟醸古酒 しんしんSYThe next sake is a little different type
Chivalrous Chivalry
This is a brand I first encountered at Sapporo Q when I was just starting to like sake!
And on this day, it was an old sake!
Let's sip on this rich sake!
Sakura has a great selection of whiskey as well as sake!
They have several kinds of whiskey that cost about 30,000 yen a bottle!
I think I'll try some at the party with my friends in June!
(from a book written in the late 19th century)
Ingredients: 50% Special A Yamadanishiki produced in Tojo, Hyogo Prefecture
Alcohol 14-15%.
Sake degree +15
Yeast used: Association No. 9 yeast
Kiso River subsoil water (weakly hard water) しんしんSYLily root tempura served this day
It was so sweet!
I asked the master about it, and he told me that it is distributed in Hokkaido under the name of "sweet lily root" and is used in parfaits and Japanese sweets.
I was also allowed to try one of the raw ama-yurine, which was also really delicious!
The sake was Niimasa's standard sake No.6 R-type 2022!
Light acidity from the traditional sake yeast yeast yeast yeast yeast yeast yeast yeast yeast yeast yeast yeast!
Coming here makes me happy!
I also love the oyster tempura from Atsukishi💕!
my knowledge of sake
Rice used : Akita rice
Rice Polishing Ratio : Koji rice 60%, Kake rice 60
Alcohol content : 13% (original sake)
Brewing vessel：Temperature controlled tank
Bottle used: Madame Edwarda #1 しんしんSYTempura of the day, something different from usual was served!
One with sculpin liver paste on top, and the other with saikyo pickled gimpo (ginkgo) tempura!
Each one was a masterpiece 😋!
The next sake was the third year in a row at Sakura, a Human Junmai Daiginjo from the brewer Kuheiji!
A slightly weighty sourness that is different from the acidity of the flax cat!
As time goes by, the heaviness slowly increases.
Sake is a wonder 🍶.
I was hungry again this day, so I will take as much as I can 🍤.
knowledge of Japanese Sake
Rice: Yamadanishiki
Polishing ratio: 45
■Alcohol content: 16 しんしんSYOn this day, it started snowing in the afternoon and started piling up when it got dark. ❄️
We had a reservation, so we arrived on time ⏰.
The master had not arrived yet, so I had a chat with the employee and had my first drink!
We started with Amaneko, a Junmai-shu made with white malted rice ▶️
We often come across Shinmasa at Sakura, but this was the first time for us to try Flax Cat!
Delicious sake with a sour taste!
I felt at ease when Shinmasa-san was served!
The master came, so we started with sashimi!
We had a meeting for June and also did some reconnaissance.
I heard that other customers cancelled the meeting that day, so I had the restaurant to myself!
The secrets of the restaurant's cuisine
Rice：Akita rice
Rice Polishing Ratio : Koji rice 60%, Kake rice 60
Alcohol content : 13
Brewing vessel : Wooden vat
Bottle used for making sake：Rokka Tsuki Nagatsutsu Sake Ire 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☆. RecommendedContentsSectionView.title
