Timeline
しんしんSYIt was a very fast-paced two and a half hours.
I'll leave you now.
Before we left, we had a quick bite of this!
Akita is known for its No. 6 yeast!
Sour and dry!
Just right for the end of the evening!
Wishing you all a happy reunion and a handshake goodbye 👋
Lunch was a hearty meat lunch!
extensive knowledge
Ingredients : Yamadanishiki
Rice polishing ratio : 55
Alul. content : 16 しんしんSYA guest from Sendai drank one of these.
I wanted to drink it too, but unfortunately there were none left, so I could only take a commemorative photo.
Rare black malted rice sake!
Let's keep it in our memory!
extensive knowledge
Asamai Shuzo's exchange with the Oumi Shuzo (shochu brewery) in Kagoshima Prefecture led to the challenge of trying out the application of black koji, a method still unknown in the sake industry, to sake brewing. Black koji is basically a malt fungus used for shochu, which produces a lot of citric acid, thereby inhibiting the growth of miscellaneous bacteria. Therefore, it was suitable for making shochu made in tropical countries.
Rice：Hoshiakari
Rice polishing ratio：60
Yeast used: In-house yeast
Sake degree: -8.0
Acidity: Not disclosed
Alcohol content: 16 しんしんSYThe conversation was lively and everyone asked if they could have a few more drinks, so I asked for the next one!
Yamato Shizuku!
Dry sake.
It's so sharp that I keep drinking more and more!
knowledge
Yamato" is the trade name of the Ito family, the founders of the company, which called itself "Yamato Sake Brewery" at the time of its establishment.
The top of the label represents "Yama," followed by "To" and then "Shizuku" drops of water, which reads "Yamato Shizuku.
Ingredients: Miyamanishiki
Rice polishing ratio: 65
Sake meter: +5
Acidity: 1.7
Alcohol content: 15 しんしんSYA guest from Sendai drank this and requested me to drink it too!
Mr. Yamamoto also enjoyed this sake!
My favorite sake.
I can't remember what it tastes like these days.
But I enjoyed talking with the other guests.
I lost track of time!
It's a good night 🌉.
extensive knowledge
This is a sister product of Yamamoto Pure Black. The "Komachi yeast R-5" used is a new yeast selected and isolated from Hana-Komachi yeast by the Akita Prefectural Brewing Experiment Station, and produces a light type of sake with a gorgeous aroma and taste. It is a ginjo yeast that has won a gold medal at the National New Sake Competition.
Rice used: Akita Sake Komachi
Rice polishing ratio: 50-55
Yeast used: Komachi yeast R-5
Sake meter degree: --
Acidity: --
Alcohol percentage: 16 しんしんSYAs the owner was leaving, I started talking with two local customers who had arrived before me and a customer from Sendai who was sitting opposite me!
Another part-timer pours me a drink this time!
Oh, I think I drank that a while ago!
It's Issei Mercury!
But this one is different, he said!
The difference between "Sasanigori" and "RYOSHIN
It was hard to tell from the label!
This one is delicious too!
extensive knowledge
Rice: Misato Nishiki Akita Sake Komachi
Polishing ratio: 55-58
Yeast used: Akita new yeast
Sake meter degree: +2
Acidity: 1.2
Alcohol degree: 16 
しんしんSYThe pot is now simmering!
Put a raw egg in the pot and stir at the right time!
The neighbor was eating it sukiyaki style, but I'm not so good at raw eggs, so I'm going to heat it up and eat it!
The owner's neighbor, who was helping him, is from Niigata!
So the guest next to me was drinking Hakkaisan, so I had some too!
I don't have a chance to drink Hakkaisan so I don't have an image of it, but it is an excellent sake!
Especially this Daiginjo.
I had a blissful time with hot nabe and cold sake!
Sketches of Hakkaisan
Yamadanishiki and Gohyakumangoku, polished to 45%, are combined with Miyamanishiki to create a junmai sake that, despite being junmai, is crisp and never boring, typical of Hakkaisan. It is a slightly upscale food sake with a clear, clean taste and an elegant sweetness that gently spreads to complement the food.
Alcohol 15.5%.
Sake degree +4.0
Acidity 1.4
Amino acidity 1.3
Koji rice: Yamadanishiki
Kake rice: Yamadanishiki, Miyamanishiki, Gohyakumangoku, etc.
Polishing ratio 45
Yeast used: Akitakono No.2 しんしんSYThe next sake is Isshiro-Suisei
Sasagori Special Junmai Namae
Slightly cloudy.
It is fresh and juicy.
It goes well with sashimi.
Knowledge
Number 16
Rice used Gin no Sei/Akita Sake Komachi from Gojome-machi Sake Rice Research Association, Akita Prefecture
Polishing ratio 55/58
Yeast used -
Sake degree +3
Acidity 1.0
Nama/Hiire Nama しんしんSYThe end of the raging Shinsei-san series
Next up, the Akita sake parade!
The owner served this!
The owner left early this evening, so the second owner served this again later, so I took another picture!
It was a refreshing and delicious sake!
When I left, I forgot my onigiri (rice ball) at the end of the meal!
Too bad 😢!
extensive knowledge
Sake is stored by burying tanks in snow. By using snow, the stable environment of 0°C (32°F), which is unaffected by outside temperatures, provides an ideal environment for sake, which retains its freshness and has a moderately rounded and mellow flavor.
Alcohol content: 17%.
Sake meter (standard value): -0.5
Acidity: 1.3
Ingredients: rice (domestic), rice malt (domestic), brewers' alcohol
Rice polishing ratio: 50 しんしんSYI never thought I would see you again in this life.
Lapis lazuli, Miyamanishiki
Lapis I was able to get in Akita several times in the past.
I could buy it at Sugakyu.
But they suddenly stopped selling it: ☑️
The other day, I found it in a store in Sapporo, and it was marked as 2018.
I never thought I would be able to get it again here in Akita!
When I asked the owner if I could drink the LAPIS, he smiled and opened the bottle for me!
The taste in the mouth was different from the previous three, with a more subdued flavor!
I was so happy to find it in Akita at the end of this year.
It goes well with horse sashimi. ❤️
Knowledge
Rice: Miyamanishiki
Rice polishing ratio: 55
Alcohol content: 14% (undiluted) しんしんSYNiimasa-san's appearance one after another!
Flax cat [Betsuatsurai Shokkumi] Junmai-shu made with white malted rice
The sourness is starting to kick in a bit too!
It's so good 😃!
Oden and sake 🍢🍶 on a cold night
It's the best 😃!
extensive knowledge
Rice : Akita Sake Komachi
Rice polishing ratio : 60
Alcohol content : 13% (undiluted) しんしんSYThe Next Shinsei
Ecru -Generation
Compared to sparkling wine, it has a more acidic taste.
Delicious!
Hot and freshly made dashimaki tamago (rolled egg)!
It goes really well with it!
Skills and Knowledge
Rice used : Sake-komachi
Rice Polishing Ratio : Koji Rice 55%, Kake Rice 60
Alcohol content : 13% (undiluted)
Brewing vessel : Wooden vat
Bottle used for brewing：Morning Bell AramasaAramasa No.6 A-type Spark】新政頒布会 2023 第2弾純米生酛生酒おりがらみ発泡 
しんしんSYLast visit to Akita this year
This time, I made a reservation at Sake-Maru.
The last time I visited this restaurant, I forgot my bag, so I called them early in the morning to thank them for taking the trouble to deliver it to my hotel.
The restaurant is that restaurant with only a counter!
The owner greeted me with a smile.
He asked me where I would like to start, and I told him I would like to start with sake.
Here it comes, Niimasa!
A sparkling sake I had once in Fukuoka this year!
Umashuwa!
I drank it all in one gulp!
The food was just as plentiful as last time.
extensive knowledge
We aimed for a very refreshing finish with the second fermentation in the bottle style, which is our specialty. The "No.6″ series is all unpasteurized sake. Since it is not heated, enzymes mainly from the koji remain in the sake, and this allows the flavor and aroma to change rapidly even during refrigerated storage.
In particular, the saccharification enzyme makes it sweeter and drier, and the oxidizing enzyme gives it a noticeable grassy aroma (isovaleraldehyde). For this reason, the "No. 6″ series is intended to be consumed within 3 months of shipment from our warehouse.
Rice: Modified Nobukou
Type: Nama-shu
Rice polishing ratio: 66
Alcohol content: 13%. しんしんSYThe owner asks me what kind of sake I would like!
He told me that he had something like white wine, but I requested something fruity and sweet if possible. ⭕️
What came out was my favorite Hanamup!
Akita Sake Komachi with an orange label!
I had it a while ago, and it is a delicious fruity sake that I like!
All-you-can-drink, unusually 2 hours, let's finish tonight!
I had asked for 2/3 of a glass, but the owner was so kind as to pour me quite a lot, so I'll leave it at that!
I will definitely come back again, Sake-Maru-san!
Thank you very much!
They are opening a new store near Akita Market today!
For lunch, we had Kuroishi Yakisoba in Kuroishi City, Aomori Prefecture!
Nearby is Narumi Brewery, where we bought a bottle of sake to drink tonight!
Tonight is a night party in Morioka🍶!
extensive knowledge
Junmai Ginjo made with "Sake Komachi" from Akita Prefecture. It has an elegant aroma, peachy sweetness and flavor, and a very cohesive, rich, sweet taste.
Rice used: Akita Sakekomachi
Rice polishing ratio: 50%.
Alcohol content: 16%.
Sake degree: -7.8
Acidity: 1.4 しんしんSYSake-Maru-san, the next Akita sake was a summer sake
Polar bear is swimming!
A mixture of "Aragashigiri" and "Yame" (blame) sake!
Clean and easy to drink 🍶!
The final dish was a big rice ball 🍙!
10 entrées in all 🔟.
It was awesome!
For some reason, I had a mini oyakodon of Hinai Jidori chicken before coming to this restaurant, so I got the onigiri and omelet as a souvenir!
They asked me if I still wanted to drink sake, and I nodded yes 😆.
extensive knowledge
Araiwa Mikazu is a blend of Araiwa and Namesake.
Even thin nigori is just a thin accumulation of ori at the bottom of the bottle.
Rice: Miyamanishiki, Polishing degree: 55
Yeast: Kyokai 1801
Alcohol level 15%.
Sake meter degree +3.5
Acidity 1.3 しんしんSYSake-Maru's next Akita sake is Junmai Ginjo Yojo-no-Hoshizake
Daisen Sake Brewery Unified, it says on the label.
It is a collaboration of Akita University, 5 sake breweries and Daisen City!
It is also fruity and sweet!
Freshly baked egg omelet!
They are huge!
A little sweet egg omelet with sake!
A combination I haven't had in a while!
This is also a great combination!
Knowledge
Using Akita-style flower yeast, it is characterized by a good balance of soft flavor and sharpness. It is refreshing on the palate, with aromas of apples and melon spreading in the mouth gradually. It has a long, lingering finish with a pleasant aftertaste.
Rice used: Akita Sake Komachi
Rice polishing ratio 55
This collaboration and other sake breweries are as follows
Shuyooshi Junmai Ginjo Yojo-no-Hoshiyo
Dewazuru Junmai Ginjo Yoi no Hoshiyo
Chiyoroku Junmai Ginjo Yoi no Hoshiyo
Kariho Junmai Ginjo Yojo-no-Hoshiizai Tenju鳥海山 紺ラベル 純米大吟醸生原酒3BY純米大吟醸原酒生酒 しんしんSYAfter finishing the Shinmasa series, we finally started the Akita sake that the owner left to us!
First up was Tenju Chokaizan!
A fruity, deep and delicious Junmai Daiginjo!
Apparently, it is aged for one year!
It has both sweetness and sharpness.
Delicious sake!
Let's drink it with the seri nabe that has been simmering over the fire!
Seri nabe is famous in Sendai!
Actually, this is my first time to try it!
The owner of the restaurant told me that most of the seseri nabe in Sendai is made in Akita Prefecture!
Knowledge
3BY, ripened fresh for more than a year, will start shipping from April 6, 2023. ND-4 (Tokyo University of Agriculture flower yeast) harvested from Nadeshiko flowers is used.
Rice: Miyamanishiki
Polishing ratio 50%.
Sake degree +2
Acidity 1.3
Alcohol 15%.
しんしんSYFinally, Shinsei's 5th event tonight 👀 5️⃣
X-type
The 6 on the white label has become thinner, a little hard to see, isn't it?
But now this thin white bottle with the 6 is very popular!
The taste is as expected as usual, raw yeast, acidity, and sharpness.
I will drink it with sashimi and horse sashimi while savoring the taste 🍶.
We found a nice restaurant!
I'm looking forward to the next Akita sake recommendation from the store!
extensive knowledge of Akita sake
Rice used: Akita rice
Rice polishing ratio : Koji rice 45%, Kake rice 45
Alcohol content : 13% (undiluted)
Brewing vessel : Wooden vat
Bottle used: Madame Edwarda #1 しんしんSYAll-you-can-drink course with Shinsei
Horse Sashimi is included in the course!
The lean horse sashimi is tender and very tasty!
It goes well with sake!
The owner of Sake-Maru-san and I got to talking about the state of sake in Akita and the state of the industry I work in.
He said he was still going to serve Shinmasa, and the next bottle was No.6 Number Six S-type!
I told him that the label design of the bottle had been changed.
The owner commented that the young designer was doing a great job!
The taste again shows off the acidity of the sake's traditional sake yeast!
Horse Sashimi and Niimasa, the best combination 😀 !
Knowledge
Rice used: Akita rice
Rice Polishing Ratio : Koji rice 45%, Kake rice 55
Alcohol content : 13% (original sake)
Brewing vessel：Temperature controlled tank
Bottle used: Madame Edwarda #1 AramasaEcru エクリュ -生成- 2019 別誂 中取り純米生酛 しんしんSYLet's go back to Shinmasa-san again!
The owner had been aging it at home.
He generously poured out the rest of the bottle for us to drink!
The sweetness is much stronger than the acidity!
It is clearly different from the usual Ecru!
Sashimi!
Fresh and delicious!
It goes well with sake 🍶🐟!
Knowledge
Rice used: Sake-komachi
Rice Polishing Ratio : Koji Rice 55%, Kake Rice 65
Alcohol content : 14% (undiluted)
Brewing vessel : Wooden vat
Bottle used for brewing：Morning Bell しんしんSYMr. Sakemaru, please take care of the next sake!
Let's go to Shinmasa again, the owner said!
We had a second chance to taste Nirugame, a low-polished junmai sake that Korori-san gave us before and we served it at Asakusa!
It is more acidic than A-type!
But I wonder why it is so easy to drink with 88% polished rice without feeling any unpleasant taste 👀.
Since they have all-you-can-drink sake, I asked them to fill 2/3 of a large glass and proceeded to drink it!
The small bowls of food were not getting smaller as we poked and prodded 😆!
Oga turban shells 😀 Delicious!
The bitterness and the acidity of the sake are skillfully matched.
I'm excited to see how many delicious sakes I can find today 🍶.
knowledge
Rice used: Sake-komachi
Rice polishing ratio: 88
Alcohol content: 13%.
Brewing vessel：wooden vat
Bottle used: Rokka Tsuki Nagatsutsu Sake Ire RecommendedContentsSectionView.title
