しんしんSY
The 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!
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Timeline
しんしんSY
Sashimi, 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.
Japanese>English
しんしんSY
Sashimi 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
Japanese>English
しんしんSY
Next 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
Japanese>English
しんしんSY
Sashimi 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
Japanese>English
しんしんSY
I've eaten so much that I'm still full.
I told the master that I was almost done with the tempura.
He told me he still had some tuna kama available, and I asked for it.
I had the hokke and sea urchin, and finished off the small kakiage tempura bowl.
I really wanted to try the eggplant tempura (they say they deep fry them so they don't absorb oil), but I'll have to wait for the next one!
I had the raw eggplant skin (🍆).
The last sake of the evening was the standard Hakurakusei Jungin!
Thank you very much!
knowledge
Rice polishing ratio 55
Sake degree +4
Acidity 1.6
Amino acidity 1.1
Alcohol content 15
Japanese>English
しんしんSY
Dry sake continues!
After our trip to Akita, my wife and I were just talking about how we'd like to go to Nara next!
We were lucky enough to have a sake from Nara!
This is the second time to drink Harushika!
Dry sake with a strong rice flavor!
They served us some sea urchin from Ogawa Suisan!
This is also a great accompaniment to sake!
More tempura to come!
Should we stop somewhere today?
extensive knowledge
Alcohol content: 16%.
Rice: Gohyakumangoku
Polishing ratio: 60
Only the middle portion - unpressurized portion is bottled.
Japanese>English
しんしんSY
It's time to end sashimi
Tempura starts at ▶️
Standard items are served, but every time we come here, they fry up something using seasonal ingredients!
The next sake was a crisp and dry one!
We had just been to Akita, but did not stop at Yurihonjo this time!
Here is the sake from there!
I looked up Sake-no-wa and found that I had already had Tenju at Sake-Maru in Akita in the past!
Last time it was Jun Dai, this time Junmai!
This time it's junmai sake!
The taste is crisp and spicy!
Different taste from other high quality sake....
Let's eat and drink some more 🦐🍶🍶.
Knowledge
Alcohol content: 15 degrees Celsius
Ingredients Rice Rice Malted Rice
Polishing ratio 65
Rice used: rice cultivated under contract with Tenju Sake Rice Research Association
100% Miyamanishiki
Sake meter degree +3.0
Yeast used: Kyokai No. 9
Japanese>English
しんしんSY
Sakura, I often come across Kuroryu when I come to Mr.
This is the third time!
The young waitress said that the label had been soaked in ice water and had become tattered.
I think it might be the same as the one I got in January.
Following Hakkaisan, a series of high-class sake!
A little spicy
The taste is crystal clear!
Hokkaido is famous for oysters!
Atsugishi, Kombumori, Senpohtoji.
This time's oysters are from Oshamappu, east side of Kombumori, near those places.
Large and creamy!
Delicious!
They also served seared tuna cheeks, which made the sake go down a treat!
And it's a sake that you don't usually get to see!
extensive knowledge
35% pure Solzan-Nishiki from Tojo, Shinagawa Prefecture
Daikaginjyo
Japanese sake degree +4.0
Alcohol content 16
Japanese>English
しんしんSY
The master was talking about this sake
He said that a very good bottle of Hakkaisan had just arrived!
We opened it from the box and received a mouthful of sake.
A solemn ceremony!
The sake was kept cold in the box, so it was not cold enough.
The taste is very rice-like.
Not much aroma, but a delicious sake with a luxurious feel.
After drinking the first sip, I was asked to put ice in the bottle for a refill!
A chilled Hakkaisan is also good!
Surprisingly, this is a brand that I rarely have a chance to drink!
This is my 9th time!
Maybe it's because I haven't been able to go to Niigata for work recently!
Sashimi, I was impressed by the chewy texture and fat of the Engawa!
Sake goes well with it!
Knowledge
Alcohol content 17.0
Sake degree +2.0
Acidity 1.5
Amino acidity 1.0
Rice and yeast used
Koji rice: Yamadanishiki
Kake rice: Yamadanishiki, Koshitanrei, Gohyakumangoku
Rice polishing ratio 35
Yeast used: Association No. 1001, Association No. 1801
Blue bottle for summer (June)
Winter (November): black bottle
Japanese>English
しんしんSY
I received a gift (Shinsei Hanpukai) last time, so I sent a Furano melon as a thank-you and a gift in return.
The master told us that he had prepared good sake for us today as well!
Sesame tofu and freshly made salted shrimp!
To eat these, we were first served the Hakurakusei Ooragarami that we had last time!
A delicious and beautiful sake that tastes like snow!
He poured us a big glass of it again today!
I think I'm going to drink too much!
The Sketch of the Sake
Rice used: "Bizen Omachi" from Okayama Prefecture
Polishing 40
Specified name sake, etc. Junmai Daiginjo/namaishu
15% alcohol by volume
Japanese>English
しんしんSY
gift brought to a customer's doorstep
Hanpukai June
Taste slowly
Uni (sea urchin)
extensive knowledge
Rice: Sake-komachi
Polishing ratio 60
Alcohol content 12
Japanese>English
しんしんSY
Opened this bottle with the manager of Fukurokuju too.
This one has a sweet and sour taste.
A delicious grapefruit-like sake!
We had it on the rocks with ice in a wine glass in hot Sapporo 🧊.
Japanese>English
しんしんSY
I got it as a gift!
Thank you very much 😊
I'm going to chill it and enjoy it with my friends in Sapporo!
Comment later!
extensive knowledge
Name of raw material rice：Misato Nishiki (produced in Akita Prefecture)
Raw material rice harvest year: 2022
Type：Nama-shu
Rice polishing ratio：50
Alcohol percentage: 13
Japanese>English
しんしんSY
The bottle was opened with the manager of Fukurokuju 🍶.
It was a refreshing sparkling wine!
We toasted together 🥂.
This is really delicious 😋!
Photos will be in the next post!
Japanese>English
しんしんSY
This is what I'm going to end the evening with
Creation 2019
I don't have to tell you.
After finishing tempura, I told them I couldn't eat any more kakiage-don and a sea urchin bowl arrived!
Thank you so much for the food!
I was very satisfied!
extensive knowledge
Rice used: Hakutsuru Nishiki
Polishing: 50%.
Alcohol content: 15
Japanese>English
しんしんSY
Tempura came out one after another!
Naturally, shrimp were also served, but there were many rare ones.
I forgot to take notes!
Viridian - even the tempura came out!
The acidity was the best of the night!
extensive knowledge
Rice type : Misato Nishiki
Rice Polishing Ratio : Koji rice 45%, Kake rice 50%.
Alcohol content : 13% (undiluted)
Brewing vessel：Wooden vat
Bottle used：Morning Bell frosted
Japanese>English
しんしんSY
The guest next door was drinking a bottle of Kuheiji brewer's sake.
It was served to me at the same time!
Nothing to say!
Thick green asparagus and oysters from Atsukishi!
Blissful time ⏳!
a great deal of knowledge
Ingredients: Yamadanishiki Kurodasho
Rice Polishing Ratio: Undisclosed
Sake Degree: Undisclosed
Alcohol Content: 16% abv.
Japanese>English
しんしんSY
Unusual boiled fish.
Tempura also started!
Sake is Sanzenzori which we had in May!
Junmai Daiginjyo, aromatic Shiboritate!
Now, let's start the show: ▶️
Tempura of Ginpo
Unique flavor!
extensive knowledge
Rice used: Miyamanishiki from Akita Prefecture, Akita-Komachi from Nagano Prefecture
Rice polishing ratio: 45
Sake degree: +16 to +17 degrees
Alcohol content: +15° to -16° C
Japanese>English
しんしんSY
This is also the same Yahiko Hon Nama Sake (Ginjo) that we had last time!
Additional sashimi and trout roe!
a few words of knowledge
Yahiko Sake Brewery, in cooperation with an agricultural cooperative, grew Aikoku rice seeds, a rare sake rice that had been stored at a research center in Niigata Prefecture. The seeds were planted in the rice paddies of the local Yahiko area, and Aikuni, which was considered ancient rice, was brought back to life in the modern age. Yahiko Sake Brewery uses this rice grown with reduced pesticides and even less chemical fertilizers. Yeast is also an essential ingredient in sake brewing. Yahiko Sake Brewery uses natural yeast found in the petals and bark of the Yahiko cherry tree, which is the only one that grows wild on the top of Mt. It is almost impossible to find a yeast that is both natural and suitable for sake. The gods of Yahiko may have descended upon this brewery.
Japanese>English
しんしんSY
Scallions and sashimi from Hamanaka
I've had this Jun Dai before and it's delicious!
It's got a good amount of cage!
extensive knowledge
Rice used: "Bizen Omachi" from Okayama Prefecture
Polishing 40
Specified name sake, etc. Junmai Daiginjo/namaishu
15% alcohol by volume
Japanese>English
しんしんSY
Combine with Hanasaki crab and sesame tofu
I wish for the recovery of Ishikawa Prefecture🤲.
extensive knowledge
Rice polishing ratio: 55
Sake degree: +4
Acidity: 1.6
Amino acidity: 1.1
Alcohol content: 15
Japanese>English