Timeline
しんしんSYA glass full of sake!
Let's have another glass 🍶.
There were many Hokkaido sake, but let's try the others tonight!
Isojiman and Kuroryu!
It was hard to decide which one to drink, but we decided to go with Fukui's Kuroryu 🐉!
It is a delicious sake with less acidity and sweetness than the lighter Sansho!
It was chilled to a perfect temperature, so it went down your throat perfectly!
After eating sashimi and sushi, I was full, satisfied, and satisfied to the fullest 🫃.
Well, that's about it for tonight.
I'll see my juniors off to Susukino as the evening falls and enjoy the afterglow of the delicious sake 😊.
extensive knowledge
We sought to create a refreshing drinking experience while bringing out the natural flavor of the rice from the Ihyakumanshu produced in Fukui Prefecture. It is a Junshu Ginjo-shu with a deep umami taste created by the harmony of flavor and aroma.
55% polished rice (Ihyakumanshu produced in Fukui Prefecture)
Jun-ginjo-ginsyu
Japanese sake degree +4.5
Alcohol content 15.5 しんしんSYOne of my juniors suggested we go here, and we decided to have delicious sushi!
We were told that they have a good selection of sake, so we had high expectations!
And there it was!
I had no choice but to order this!
Just as the poster said it was rare!
I was so impressed when I drank it in Fukuoka and Morioka, and now I was able to taste it again!
The fizziness is less than before, but the sweet and sourness is still there!
I found out later that it was a different brand from the previous two times, Yamadanishiki and Yamadanishiki Natural Farming this time!
I'm a beginner in the production process, so I still have a lot to learn!
I was in a good mood drinking Sansho with delicious snacks while chatting with my junior who came from Tokyo for the first time in a while. ⭕️
I'm looking forward to the 4 kinds (plates) of snacks that will be served 😋😋!
Knowledge
Yamadanishiki from the Kikuchi River basin" "Nama-moto" "Wooden vat brewing" "No fertilizer" "No agriculture
The brewery uses five different types of sake: "Yamadanishiki from the Kikuchi River basin," "Nama-moto-nuri," "Wooden vat brewing," "No fertilizer," and "No agricultural chemicals.
Sake type: Nama-shu
Rice used: Yamadanishiki (produced in the Kikuchi River basin, Kumamoto Prefecture)
Rice polishing ratio unknown
Strength 13.0 RecommendedContentsSectionView.title
