Timeline
しんしんSYThe second half of the meal
Meat and fish were served.
The third and final sake was a representative Shizuoka sake, Garyubai!
We met this label last fall in Ito!
A crisp hiyaoroshi!
After the sake, we enjoyed the night view and hot springs. ♨️
extensive knowledge
Sake Brewer Sanwa Shuzo (Shizuoka Prefecture)
Rice: Yamadanishiki
Polishing ratio 60
Alcohol 15-16%.
Sake degree +4
Acidity 1.3
Yeast しんしんSYFinished Izu nigori sake and asked the waiter for the next one.
Celebratory sake Kaiun drunk at Kiriban 2000
The label on this day was different from usual
Den Hase Masayoshi Daiginjo
This one is also relatively sweet!
My wife said it was fruity and delicious because it was a daiginjo!
We were able to get this three kinds of sake at a slightly lower price by making a reservation on the internet in advance!
extensive knowledge of Japanese sake
Ingredients: Rice, rice malt, brewing alcohol
Raw material rice: Yamadanishiki produced in Hyogo Prefecture
Polishing ratio: 40% for koji, 35% for kake
Yeast used: Shizuoka yeast
Alcohol percentage 17 しんしんSYI have to take a weekday off due to a change in the way I work.
My wife and I arranged a schedule and drove to Atami early.
After a relaxing time, it was time for dinner!
We had made reservations in advance for a winter sake course, and we were going to compare three different kinds of sake!
First, a nigori sake from Izu!
A cloudy sake so thick you can see the fine rice inside the glass!
It is sweet!
We sipped a little at a time with our delicious dishes!
A quiet inn overlooking the Shizuoka Sea (Ishinoya Atami)!
extensive knowledge of the brewery
Alcohol content: 15-16
Sake strength: -17
Acidity: 1.3
Rice used: unknown
Rice polishing ratio: unknown
Yeast: unknown しんしんSYThank you 😊
It's a very nice view🙆
I feel the drinks taste good too 🍶. RecommendedContentsSectionView.title
