Timeline
しんしんSYI think it's time for tempura.
Next sake, please!
Colors Cosmos!
The master said that this sake is sweeter than the Ecru!
We paired the fruity Cosmos with freshly fried tempura, trout and prawn heads!
He also poured a glass full of wine so we could savor it slowly.
extensive knowledge
Rice type：Kenko-Shinko
Rice Polishing Ratio : Koji Rice 55%, Kake Rice 60
Alcohol content : 13% (undiluted)
Brewing vessel：Wooden Oke
Bottle used for brewing：Morning Bell Zaku雅乃智 中取り 純米大吟醸純米大吟醸中取り しんしんSYDrink the ecru and enjoy seasonal sashimi!
Halibut, flatfish, northern clams, tuna, and mackerel!
As the master said, each of them is served with sudachi, salt, wasabi and soy sauce!
Next sake, please!
Saku Masanochi Nakadori Junmai Daiginjo!
It's been a year since I had a chance to taste this sake at Ami in Sendai!
Good aroma and fruity taste!
They serve us delicious sake as if they know what we like!
Let's savor it slowly☆!
Knowledge
Rice used: Yamadanishiki
Polishing ratio 50%.
Alcohol content 16 AramasaColors 純米 生成（エクリュ）2022純米生酛生酒 しんしんSYSince last May
I made a reservation for a visit to a restaurant I really wanted to come to.
Two groups of three customers were talking happily with the master.
I was invited to join them.
He asked me what I would like to drink, and I told him I would like to order sake.
He asked me what kind of drink I liked, and I told him I liked something fruity, and this was poured into a wine glass!
It was well chilled, so you can enjoy the change of taste by drinking it slowly.
While eating the sesame tofu appetizer, I was excited to imagine what kind of food would be served tonight. ☺️
extensive knowledge
Rice <Akita Prefecture> Akita Sake Komachi
Polishing ratio Koji：40% Kake：60
Alcohol content - 15
Sake meter degree
Yeast: Association No.6 しんしんSYI had told them at the beginning that I would have about three glasses of sake tonight.
But when I was asked if I would like some more of the dishes, I had to ask for one more glass of sake as well!
The manager put a bottle of Kunoshinin Kuheiji HUMAN and the Tasake Yamahai from earlier in front of me.
He asked me to drink a little of each if I liked.
I'm not really good at Yamahai, so I asked for the HUMAN!
Delicious sake like a white wine poured into a wine glass!
The label also recommends to drink it in a wine glass!
It is polished up to 45%, so there is no bitterness.
This kind of fruity sake is right in my strike zone!
It's the perfect sake to finish off the meal!
Tempura still continues!
Komai, kogomi, oysters from Atsukishi, baby shako (the best)!
And we finished with a bowl of kakiage-don!
Kakiage with finely chopped plump prawns!
Delicious!
We were asked again if we had enough sake, but we declined, saying we were satisfied with our meal for tonight!
I had told Mr. Fukuzawa at the beginning that I would like at least one piece, and he made sure it was just that much!
I enjoyed the sake and the tempura to the fullest!
extensive knowledge
Ingredients: 45% Yamadanishiki
Alcohol 16.0 しんしんSYThe tempura went on and on, and we ran out of viridian!
Next, he offered us a bottle of Ryoga Dry Junmai 10 Dry!
It was already 3 years ago when I met this brand!
We met quite often back then, but this is the first time for me to taste 10 dry.
Please have this one!
I imagined it to be very spicy, but it is not so hot!
The rice flavor spreads in the mouth slowly, and the sharpness is excellent!
I was thrilled to have it served in an Edo faceted glass!
When served in a wine glass or a faceted glass like this, you can taste it in a different atmosphere from the usual sake cups and glasses.
The large shiitake mushrooms were cut in half and one was deep-fried as is, while the other was seasoned and deep-fried for comparison!
Rare tempura with the freshness of the shiitake mushrooms still remaining!
Goes well with dry Niigata sake 🍶.
Excellent tempura with sea urchin and wasabi on top of deep-fried nori seaweed, followed by tokishiki and eggplant!
a few words of knowledge
A clear, dry junmai sake with a sake strength of +10.
This unfiltered, unpasteurized sake is even more delicious with a meal due to its sharpness.
Ingredients : Koji rice - Gohyakumangoku, Kake rice - Koishiibuki
Rice polishing ratio : 65
Sake meter : +10
Acidity : 1.8
Alcohol content : 16 しんしんSYTempura that came out while drinking brewer Kuheiji was shrimp head, mashed potato!
I have never had such soft mashed potato tempura!
I have never had such soft mashed potato tempura before!
I have a feeling we're going to get something a little different with the tempura!
What should we drink next?
I asked for the Viridian, which I had received as a gift in Akita this year as well!
The aroma was soft and pleasant, with a light acidity and a fruity taste!
Bite-sized bites of tempura with a little bit of viridian here and there in each mouthful!
Prawns are served!
The manager told us to taste it as it is because it has a miso paste in the tip!
Wow, what a surprise ‼️
Yummmmmm!
Followed by a bottle of sake that tasted like viridian melon 🍶!
Hobo, green asparagus, scallops and baba flounder!
All the other guests were delighted with the taste of the tempura!
extensive knowledge
This is a limited edition sake brewed with Misato Nishiki polished to 50% Koji and 55% Kake. The mild melon-like aroma gently spreads in the mouth, the taste is clear and fine, and the moderate acidity tightens the whole sake. しんしんSYIt was a day that opened the door to a certain job that had been difficult to get through.
After arriving in Kushiro, I was in a good mood, so I looked for a restaurant near the hotel and found a place I was interested in.
I'm alone, but do you mind if I come in?
I was invited to the counter.
A nice restaurant with a relaxed atmosphere.
The young manager asked me what kind of drinks I like.
I'd like to have about three drinks, so I'll leave it to you.
The first sake that came out was a light nigori sake that I first encountered in March.
I had high expectations that I could still drink it!
There was no betrayal!
The sweetness spreads in your mouth!
The first course was boiled whelk, and then we were recommended to try sashimi, which we did!
The sticky whale sashimi was the best!
While we were saying that, the tempura was ready for us!
Sake and Tempura!
Looking forward to more!
extensive knowledge
Kunoshinin Kuheiji Usu-nigori Nama-zake is a new product that will be newly released in February of this year. It is a nama-shu made from Yamada-nishiki produced in Kurodano-sho, and its sake quality (nihonshudo, acidity) and other characteristics are undisclosed. While the unprecedented freshness and lushness of this unpasteurized sake can be enjoyed, the condition of the sake is short, and the brewery would like customers to enjoy the sake in its freshest state, which is why it will be sold by order. RecommendedContentsSectionView.title
