メキシコテキーラ
The sixth cup to finish. We return to the brewer's Kuheiji. This is Junmai Daiginjo.
Japanese>English
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メキシコテキーラ
The fifth drink is Hakurakusei. It is refreshing. With shishamo, which is in season now.
Japanese>English
メキシコテキーラ
Here is Kushiro's local sake. Fukuji.
It has a great flavor, kinki, and sea urchin farmed in Kushiro was also excellent. The sake is very good,
Japanese>English
メキシコテキーラ
The third glass is Nara. This is also super dry, but has a nice mouthfeel. From here, it is a parade of tempura.
Japanese>English
メキシコテキーラ
Yes, it is dry, but the stimulation is gentle. It is a delicious sake that goes well with food.
Japanese>English
Kamoshibitokuheijiうすにごり 黒田庄産山田錦
メキシコテキーラ
I went to Kushiro Sakura for the first time in five months.
The first glass was a light nigori sake from the brewer Kuheiji. It is very sweet and is like an aperitif. It is a good start.
Japanese>English
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
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
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
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
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
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 told me that she was sorry there was not much change in the sake this time.
It doesn't matter, they are all 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)
Nervous system 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
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
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
しんしんSY
extensive knowledge
Alcohol content: 15%.
Ingredients: Rice (domestic), Rice malt (domestic)
Rice used:
Rice Polishing Ratio： 60
Japanese>English
しんしんSY
This one poured quite a lot into the glass!
I love it!
a great deal of knowledge
Rice polishing ratio 60
Alcohol content 15
Japanese>English
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
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
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
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