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Aramasa紫八咫 (むらさきやた) 2022 生酒 365ml 2024年6月頒布会生酛生酒貴醸酒 しんしんSYI 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 しんしんSYThe 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! しんしんSYThis 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 AramasaViridian ヴィリジアン -天鵞絨 2022生酛生酒 しんしんSYTempura 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 しんしんSYThe 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. しんしんSYUnusual 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 しんしんSYThis 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. しんしんSYScallions 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 しんしんSYCombine 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 Yahiko泉流 彌彦 本生酒（吟醸） YAHIKO honnamasake吟醸生酒 しんしんSYScallop tempura, hot on the outside, raw on the inside.
So good!
This sake was served before the final dish of kakiage-don!
I checked if it was the first time for me to drink this sake and found that I had already had another Yahiko sake at a sake party (in Daimon) last year!
This one was aldolated, but it was raw sake!
I drank it all while eating rice!
It was easy to drink 🍶.
I'll be back again, Master!
My juniors were also satisfied!
extensive knowledge
Rice polishing ratio: 55
Rice used: Yamadanishiki
Alcohol content: 11 しんしんSYToyo Bijin is one of my favorite brands.
But this label is new to me!
Again, the master has chosen Hakutsuru Nishiki sake to be served!
He served us a 2018 version!
Surprisingly, this is the first time for Sakura to serve Toyo Bijin!
Thank you again this evening, Master for serving us anything!
It tasted like a dark fruity sake!
We kept eating the freshly fried tempura and drinking the chilled sake 🍶!
I think it's time to call it a night.
extensive knowledge
Rice polishing ratio 40
Alcohol content 16 しんしんSYI went to Atsugishi for the first time on business this time!
I saw delicious oysters at the conchiglie, but I had to be patient 😣.
Delicious tempura is waiting for me!
After eating shrimp head, shrimp, mashed potatoes, etc., the oyster tempura from Atsugishi came out!
I'm glad I waited!
Sake was a light nigori sake from the brewer Kuheiji, which is often served at Sakura!
Hot and fluffy tempura!
The sea urchin was also delicious!
A few words of knowledge
Rice: Yamadanishiki (produced in Kurodasho, Hyogo Prefecture)
Polishing ratio: Undisclosed
Yeast used: Not disclosed
Sake Degree: Not disclosed
Acidity: Not disclosed
Alcohol content: 16 AramasaCosmos コスモス -秋櫻- 2023純米吟醸生酛生酒 しんしんSYThey put chimomiso on the leatherfish.
Kitayoro mussels are also fresh!
More sake!
Shinsei-san is here!
This time it was cosmos!
I brought a group of sake-loving juniors with me, and I hope they enjoyed it!
The pace of eating is a little slow because of the lively conversation!
Let's concentrate on eating and drinking as the tempura starts here 🍶🦐!
extensive knowledge
Rice type：Kenjo-Shinko
Rice Polishing Ratio : Koji Rice 55%, Kake Rice 60
Alcohol content : 13% (undiluted)
Brewing vessel：Wooden Oke
Bottle used for brewing：Morning Bell しんしんSYSashimi, the fresh ones are coming out fast!
This raw octopus 🐙.
The texture is irresistible!
The tuna zuke is also delicious!
The next sake was the Junmai Daiginjo Yukika Orikagarumi Nama Sake from Hakurakusei that we had in April!
It was just as delicious as the previous sake!
I still prefer this type of sake to the dry sake we had earlier 🫶!
extensive knowledge
Rice polishing ratio 40
Sake degree +5
Acidity 1.5
Amino acidity 1.0
Alcohol content 15
Rice used: Domestic rice しんしんSYSashimi are served one after another.
Halibut and fresh farmed mackerel!
Sake is served next before you even know it
in a faceted glass.
What kind of sake is that?
Tsuki no I, it's my first time!
I'll read the endorsement just to be sure
Oops, it's a pure rice sake with 20 degrees alcohol by volume!
Let's drink it with care!
The aroma smells a bit of alcohol.
It is dry with a little sourness on the palate.
It was quite a heavy sake!
The master recommended this kind of dry sake to go with fresh sashimi.
Perhaps tonight's sake lineup will bring us some new encounters!
You can see the bottles chilled in ice water in front of you!
knowledge
Alcohol content: 20 degrees Celsius
Sake degree: +6.5
Acidity: 2.7
Rice used: Chiyonishiki
Rice polishing ratio: 60
Condition: Nama-shu しんしんSYSakura, who expects to see you, Mr.
Start with a sip of this
Saku Junmai Daiginjo Hakutsuru Nishiki
The last time I was here, I was given a Junmai Daiginjo Hakutsuru Nishiki, but the back label says it's the same one from 2019!
They had preserved it with great care!
Last time it was the same 2019, but the label was gray.
This time it's white 🤍.
I wonder what the difference is?
Well, never mind, let's drink it 🍶.
The nose has a light ginjo aroma.
Taste is full and fruity
Delicious after all 😋.
I'm looking forward to it again 😌.
We started with warm sesame tofu!
a few words on the subject
Rice used: Hakutsuru Nishiki
Polishing: 50%. しんしんSYI just realized that the master had prepared a selection of Hakutsuru-Nishiki sake for us tonight!
And a very old one at that!
The last sake to be served was Hakutsuru Nishiki from Toichi Saga Sake!
Cheese tempura and a tempura bowl to finish off the meal!
We ended the party with a delicious sake with acidity!
We were treated to a great deal of service today!
Thank you very much!
Let's work hard and look forward to the next time!
extensive knowledge
Hakutsuru Nishiki" is a sake brewing rice bred by Hakutsuru Shuzo in Nada district, Hyogo Prefecture, from "Yamadaho" and "Short-stalked Watabune".
Ingredients : Hakutsuru-Nishiki produced in Hyogo Prefecture
Rice polishing ratio : 49
Sake degree : +0.2
Acidity : 1.4
Alcohol content : 15 しんしんSYAnother item that the master had chilled in ice water for us to drink, even though we had made a reservation the day before!
Hakutsuru Junmai Daiginjo Takumi Hakutsuru Nishiki
Naturally, it was a first for us!
It says "2018" on the endorsement!
The master tasted the freshly opened bottle!
He said he was sorry it wasn't as good as he expected, but it wasn't!
It was fruity and delicious, just the way I like it!
Saku is Hakutsuru Nishiki, and this Hakutsuru is also Hakutsuru Nishiki!
Thank you very much for your hospitality!
extensive knowledge
Alcohol content: 15 to 16 degrees Celsius
Polishing ratio 50%. しんしんSYMaster, you keep offering us good drinks, saying, "Let's try this next one!
I'm going to sit back and enjoy it slowly!
The fruity sake was intoxicating!
extensive knowledge
Grape variety used: Yamadanishiki from Hyogo Prefecture
Polishing ratio 45
Alcohol content 16 しんしんSYShinsei also came out.
Ecru 2023
The nice acidity of the sake yeast goes well with the freshly fried tempura!
We had to rush to get some ingredients out because we had limited time, but now that they were gone, we were able to take our time and more and more tempura started to appear!
Thank you for your consideration, Master 😊.
extensive knowledge
Rice used: Sake-komachi
Rice Polishing Ratio：Koji Rice 55%, Kake Rice 60
Alcohol content : 13% (undiluted)
Brewing vessel : Wooden vat しんしんSYI visited Mie during this year's Golden Week and enjoyed the Saku, but I was able to receive an unfamiliar Saku here as well!
It seems that they have kept it for 5 years since 2019!
Once we had Junmai Daiginjo Hakutsuru Nishiki, but since then the label has been white!
This time it was gray!
This was another delicious sake, full-bodied and free of impurities!
The sashimi kept coming out!
I enjoyed 6 kinds of sashimi!
The whale and the northern right clam were excellent this time!
extensive knowledge
Rice used: Hakutsuru-Nishiki from Hyogo Prefecture
Polishing ratio 50%.
Alc. degree 16 degrees RecommendedContentsSectionView.title
