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.
Japanese>English
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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.
Japanese>English
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! 👍
Japanese>English
しんしんSY
Congratulations to Mexican Tequila 🎊
It was an honor to be there with you😊.
Next 700 in Kumamoto?
Japanese>English
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 🤗.
Japanese>English
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.
Japanese>English
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.
Japanese>English
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.
Japanese>English
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.
Japanese>English
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.
Japanese>English
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.
Japanese>English
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.
Japanese>English
べっさん
The fifth cup was Kuheiji, my first human drink. It is refreshing and delicious.
Japanese>English
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.
Japanese>English
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.
Japanese>English
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!
Japanese>English
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.
Japanese>English
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.
Japanese>English
メキシコテキーラ
I came to Kushiro to enjoy tempura and sake.
We started with Toichi from Saga, an old sake from 2019. It tasted different from the sake from Tohoku.
Japanese>English
しんしんSY
Auras of the day
I was wondering what would be served before the kakiage-don!
Was it kijo sake?
Awesome, the combination of the day!
I'll have my two best friends from Tokyo come over and leave satisfied!
We won't let you down, Sakura!
The rest of the guests left and the three of us went back to the hotel in comfort!
Tomorrow we will mow the lawn. ⛳️
Sesame tofu (appetizer)
Shrimp head tempura
sashimi of halibut (karei)
Tempura of potato (mashed potato)
Mackerel Sashimi
Whale Sashimi
Tuna Sashimi
Tempura Grouper
Tempura Tempura
Neuro-tightened sea bream sashimi
Sea Urchin (Rishiri) Tempura
Tuna cheek sashimi
king crab tempura
Komai Tempura
Asparagus Tempura
HOKKEI Tempura
Shiitake Mushroom Tempura
Tuna Kamatoro Tempura
Kushiro Mentaiko Tempura
Hokkaido Anago Tempura
Oyster Tempura
Soy Tempura
Kinki Tempura
Shrimp Kakiage-don
16 kinds of Tempura
6 kinds of sashimi
extensive information
Rice used : Akita rice
Rice Polishing Ratio : Koji Rice 55%, Kake Rice 60
Alcohol content : 13
Brewing vessel : Wooden vat
Bottle used for making sake：Rokka Tsuki Nagatsutsu Sake Ire
Japanese>English
しんしんSY
Enjoy the acidity, enjoy the fruity taste.
And around here, take a break with a crisp local sake.
It was moderately drier than the freshly squeezed one we just had!
Mr. Mexican Tequila said this was the last one!
Congratulations ㊗️
extensive knowledge
Rice】 Rice (domestic), Rice Koji (domestic), Hokkaido Uchi-Ginpu
Polishing ratio】 60
Sake Degree] Not disclosed
Acidity】 Not disclosed
Amino Acidity】 1.4
Amino Acidity] 1.4 [Alcohol Content] 15 to 16 degrees Celsius
Japanese>English
しんしんSY
Sakura, Mr. It's a little far from the hotel!
But let's walk to Kushiro for a little sightseeing!
WASHO Market was already closed on that day, but the next market was open until 6:00 p.m., so we had a little taste of the market atmosphere!
If you eat katte-don here, you won't be able to eat delicious tempura, so we gave up quickly!
It was not yet time to see the sunset, so I took a picture of the ocean side by the Shidemai Bridge and saw a display of spakatsu in front of Izumitani Honten and introduced Kushiro's soul food!
Ecru Ecru -generation- appeared around the time of Tuna Kamatoro Tempura!
Meeting Niimasa for the second time that day!
We could taste the acidity of the sake yeast again...
the secrets of the brewing process
Rice used: Sake-komachi
Rice Polishing Ratio : Koji Rice 55%, Kake Rice 60
Alcohol content : 13% (undiluted)
Brewing vessel : Wooden vat
Bottle used for brewing：Morning Bell
Japanese>English
しんしんSY
The second half starts with human of brewer Kuheiji, which you can sometimes find at Sakura-san!
It's great! It's so sweet and fruity!
I'm going to drink it with sea urchin tempura 🍤!
For a little sightseeing, let's take a look at Kushiro Marshland from the observatory!
The view is spectacular 🪟.
Burn the green color into your eyes!
From the parking lot to the observatory, about 1100m
You must be getting hungry after walking there and back!
Knowledge
Yamada-Nishiki 45 "human" fills in the blanks after Yamada-Nishiki 35 "Besatsurai" and Yamada-Nishiki 40 "his place".
Rice used: Yamadanishiki
Polishing ratio 45
Alcohol 16%.
Japanese>English
しんしんSY
Since I had come to Kushiro, I had a little time to do some sightseeing.
Japanese crane at a park near the airport
visit to a park near the airport
Trying to figure out various quizzes
I learned about the ecology of red-crowned cranes.
The most notable tempura of the day was the tempura of Jikkaku-no-tempura!
It was huge, fatty, and delicious 😋!
The fourth sake of the day was Niimasa!
Viridian Viridian -Tempura- 2024!
I don't have to tell you, the acidity is delicious!
The two of them drank it with a twinkle in their eyes.
By my count, we were just about at the turnaround point here.
And it's still going on... tempura, sashimi, sake, and good conversation😃!
the knowledge we have of our food and drinks
Rice type : Misato Nishiki
Rice Polishing Ratio : Koji Rice 55% , Kake Rice 55
Alcohol content : 13% (undiluted)
Brewing vessel：Wooden vat
Bottle used：Morning Bell frosted
Japanese>English