Timeline
しんしんSYDry 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. しんしんSYIt'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 しんしんSYSakura, 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 しんしんSYThe 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 しんしんSYI 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 Aramasa亜麻猫 改 2023 720ml 2024年6月頒布会生酛生酒 しんしんSYgift brought to a customer's doorstep
Hanpukai June
Taste slowly
Uni (sea urchin)
extensive knowledge
Rice: Sake-komachi
Polishing ratio 60
Alcohol content 12 しんしんSYOpened 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 🧊. 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 RecommendedContentsSectionView.title
