Timeline
しんしんSYThree kinds of sake selected by the manager
It was selected as the "Best of Fish Sake" from 124 bottles in the March issue of dancyu!
It might be good to heat it up, but I'm going to drink it cold!
But since it was the third sake, we started drinking it when it got a little hotter!
It is a delicious sake!
I talked with the manager and his wife for quite a while!
Once you become familiar with the place, you will want to come back again!
They said they knew the owner of Yamagata Shoei!
He said he would bring up the subject tomorrow!
a lot of knowledge!
The name "Shoei" means "to bring the charm of sake to as many people as possible",
The sake is named after copper, which has been familiar to the Japanese people since ancient times,
It is a junmai sake from the Suzuki Shuzo Brewery.
The sake is designed to show its true value with aging.
This sake is brewed with "in-house yeast" that miraculously survived the earthquake, using koji mold from Nada's Kenryo,
It has a mellow, umakuchi taste with a mild sense of maturity and a dense flavor.
Specific name: Junmai
Rice used: Omachi (Okayama Prefecture) 65% polished rice
Alcohol content 16%. Gasanryu九郎左衛門 超裏・雅山流 青風（ちょううらがさんりゅうせいふう）純米生詰酒無濾過 しんしんSYSuper backwards Gazan style, I had another subtitle in the past.
This time it's your first Aoei 🟦.
The taste is relatively similar to the Aei Aei I just had.
Easy to drink!
I'm going to enjoy it with sweet potato stew.
Knowledge
This sake has a fresh, clean flavor that gently envelops the rice in its original deliciousness. Although it is a junmai sake, all Gazanryu sake is ginjo-brewed, and this "Chou Uragazanryu Seifu" is a new challenge for the "standard junmai sake" that the owner is aiming for. The Ura-Gasanryu series is called "Hana" (flower), while the Cho-Ura-Gasanryu series is called "Kaze" (wind), the name given by the head of the family to the sake. しんしんSYLet's go to the second cool one.
The manager selected another three kinds of food.
This one from the foothills of the east is delicious!
It has more flavor and sweetness when the temperature is raised a little bit than when it's cold.
We will match the three kinds of delicacies with 3️⃣
Skandhavn
Junmai Daiginjo-spec regular sake made by polishing up to 50% of equal-quality rice developed for Daiginjo. It has a subtle sweetness and a cool, refreshing taste.
Type: Normal sake
Rice polishing ratio: 50
Alcohol content: 15%.
Rice used: Sake rice produced in Yamagata Prefecture (100% of the equal amount of sake rice developed for daiginjo and junmai-daiginjo) しんしんSYThe manager says this is also a rare sake.
It is still 33% polished, so it is clear and free of any unwanted flavors.
As the name suggests, it is indeed dry.
It goes well with food.
Knowledge
Following the new "Summer Bakuren" and "Autumn Bakuren," the new "Bakuren" series is the highly refined, high-spec Daiginjo "Nijiiro Bakuren" - the first bottle in the Bakuren series with 33% polished rice, using Dewanosato rice produced in Haguro. It has a fresh and elegant aroma reminiscent of high-grade muscat, and a graceful sweetness without any cloying taste, which is only possible due to the high milling rate of 33%. The aftertaste is also that of "super dry sake Bakuren. It is characterized by a sharp and crisp aftertaste.
Specific name: Daiginjo
Ingredients: Rice, rice malt, brewing alcohol
Alcohol content: 17-18%.
Sake degree: around +15.0
Acidity: 1.2
Rice used for making：Dewanosato
Rice polishing ratio：33
Condition: Heated しんしんSYAsahi Hawk, which I got last time here.
I heard that it is very difficult to get it these days.
As usual, it was sweet and fruity, just the way I like it!
While talking with the owner and his wife, they told me how difficult it is to get the Corona disaster! しんしんSYThree kinds of sake drinking comparison at 3️⃣
Limited edition sake from the foothills of the east near you.
It was a delicious sake with a delicious sweet taste!
I had had some of the Azuma no Foothills before, but this sake was named after the toji (master brewer).
I remember it well.
extensive knowledge
Made from Omachi rice grown in Okayama
Polishing ratio 55
Alcohol content 16%. RecommendedContentsSectionView.title
