Timeline
しんしんSYLiqueurs on the bottom shelf of the cold storage.
We'll finish it off with this.
First, drink it as it is.
Enjoy the sourness of the yuzu!
After drinking half of the bottle, I drank it with ginger ale.
Yuzu goes well with the clear, dry taste.
I read that it is also good to drink it warm!
Most of the snow has melted, but it still snows from time to time.
Knowledge
Ingredients: Japanese sake (made in Wakayama Prefecture), yuzu juice, fructose glucose
Alcohol content 7%. Sugata純米吟醸 スパークリング 生酒 黒純米吟醸生酒発泡 しんしんSYA gift from a customer who was given a special drink by the manager
Last but not least, the sparkling wine!
I've been curious about it on SNS for a while.
Lucky me🤞!
The bottle had already been opened, but it seemed to have been left unopened for a long time, so there was a lot of oily residue at the bottom of the bottle!
So I stirred it slowly and gently.
When I turned the cap, bubbles came out more and more!
I had to turn the cap many times to tighten and open it.
After all, a little bubble came out at the end!
The bubbles were as fizzy as Tazake microbubbles!
Just the right amount of sweetness, this is delicious!
Kakuemon and Tenka were opened!
I enjoyed all three!
Thank you very much 😊.
my vast knowledge of the subject
Rice used] Gohyakumangoku 55% polished rice
Alcohol content】15.5 degrees
Yeast] Association 1801 yeast
Sake meter] -1
Acidity] 1.7 Tenka純米吟醸生原酒 秋田酒こまち純米吟醸原酒生酒 しんしんSYAkita Sake Drinking Comparison
I was drinking at shigi38 at the beginning of the year.
My favorite brand of deliciously sweet and fruity sake😍!
This one was still my favorite!
Fukurokuju was fully booked again this day!
Please let me know next week if you have any new Fat Fat Fat Fat products in stock, Mr. Manager!
I'll be back!
extensive knowledge
Rice：Akita Sake Komachi
Rice polishing ratio: 55
Yeast used: D-29 (brewer's yeast)
Sake degree: -3
Acidity: 1.8
Alcohol content: 15% (Unpasteurized) しんしんSYThe alcohol in the cold storage, this is the end of the line.
The manager offered us three kinds of sake bottles that were given to him by customers.
He offered us three kinds of four-packs of sake that were given to him by a customer!
Thank you very much!
The first one is Kakuemon, which we drank the night before!
The yeast is Akita yeast No. 12, not 1801!
Not my favorite taste, but easy to drink 🍶!
Shio ankake yakisoba arrived!
Delicious with lots of seafood!
Let's compare Akita sake!
knowledge of Akita Sake
Ingredients : 100% Miyamanishiki
Rice polishing ratio : 60
Alcohol content : 16.5 Hijiri山田錦50 純米吟醸 直詰め生原酒純米吟醸原酒生酒 しんしんSYLast time I drank this holy with Nanamizu.
It's similar in type to Kouei Chrysanthemum.
It's my favorite genre.
extensive knowledge
Alcohol content: 15.5%.
Sake degree: +1
Acidity: 1.5
Rice used: Yamadanishiki
Rice polishing ratio: 50
Yeast used: M-310 しんしんSYDark blue label drinking comparison
Koei Kiku and Sei
Same great taste as last time!
At last, Sake no Wa, Shinsei and Kouei Kiku are all lined up!
I can find Koei-Kiku quite often at my favorite place!
I haven't had the chance to meet Niimasa recently!
Both of them are my favorite brand ❤️
I'll keep drinking them when I find them!
Pork Kakuni that I ordered this day!
It was so tender!
I was told by the assistant chef that it had been simmered for about 6 hours!
This is a must-try 😋!
The secrets of the restaurant's cuisine
Rice : Hachitan-Nishiki produced in Hiroshima Prefecture
Rice Polishing Ratio : Undisclosed
Alcohol content : 14%. Shisora結の香 ダイヤモンドラベル 純米大吟醸無濾過生原酒純米大吟醸原酒生酒無濾過 しんしんSYI loved this last time!
We poured enough to fill the glass to overflowing and had the last glass!
I hope to see this brand again next year!
Yunokou Diamond Label Junmai Daiginjo Unfiltered Nama Sake
Zangi and sashimi!
As always, these were also delicious 😋!
knowledge of the brewing process
Alcohol content: 15
Sake degree: -3.6
Acidity: 1.5
Rice used: Yunokou
Rice polishing ratio: 45 しんしんSYHere's a comparison of what we drank last week that you may be interested in
The Aizan was gone, but the Honochi Junmai was the last one!
I love the deep flavor of this one!
I like it: ❤️
my extensive knowledge of sake
Rice polishing ratio 60
Alcohol content 15 しんしんSYEngee-colored label
What is this?
It's a Ten Rising Sun.
I'll have a freshly opened bottle.
I think I prefer this one.
It's a little dry, but you can taste the sweetness at the end.
Let's start with the one we didn't drink last week.
Skandhavn
Rice: Omachi
Sake degree: +14.5
Alcohol percentage: 18
Yeast: No.7
Magena" is an Izumo dialect word meaning "great" or "so great". しんしんSYI suddenly had an idea and called the store.
I'm all alone.
No problem🙆
They made a seat for me in front of the counter.
The manager told me that the selection hasn't changed much since last week.
No problem, I'll choose from the cold storage on my own.
I'll start with these two that I didn't have last week!
Raku no sei
Long time no see!
It was spicier than I expected.
I'm still not a fan of Yamahai!
Unusually, I forgot to take a picture of the endorsement!
a lot of information about the brewery
Raw material rice: Yamadanishiki produced in Hyogo Prefecture
Rice polishing ratio 70%.
Sake Degree ±0
Acidity 3.0
18% alcohol by volume (undiluted) Yamasan純米吟醸 ひとごこち 五割五分 うすにごり生酒純米吟醸生酒おりがらみ しんしんSYAkabu, which I brought in to close the party, and Yamasan, which was poured after the manager told me to drink it since there was only a little left.
Junmai Ginjo Hitogokochi Gowari Gofubu Light Nigori Nama Shu
Clear sake and light nigori (cloudy)
I felt good after drinking one glass 🥴!
Thank you for the food!
My stomach is full 🫃.
I'll be back again...
extensive knowledge
Rice: 100% Hitogochi, grown in Yaehara, Tomi-city, Nagano, Japan
Rice polishing ratio: 55
Master Brewer: Yuki Kurihara
Alcohol content: 15 Hakuryu純米大吟醸DRAGON INPACTしぼりたて直詰中汲み無濾過生原酒純米大吟醸原酒生酒中取り無濾過 しんしんSYThe manager left this one for me too.
I checked at Sake-no-Wa and found that I had had it here once two years ago!
I've had Hakuryu at Fukurokuju and other Torin no Ie.
It's more spread out in the mouth than I thought it would be!
Delicious 🤤.
Ramen for the end, we'll have a few more drinks after this and then head home.
And dessert is included.
extensive knowledge
Ingredients] rice, rice malt
Rice】Hanaechizen/ Yamadanishiki
Polishing ratio】50 しんしんSYSpring Sake Found 💡.
Cherry blossoms on cat🐈.
This is the first time for me to try this one from Bishou.
Bishou also combines with cel24
This one is not too sweet.
It's so refreshing!
Sushi of the day was my favorite Toro Taku with sea urchin rolls!
The best sushi I've ever had!
Great stuff, thank you chef 😊.
great knowledge
Alcohol content / 15
Rice polishing ratio / 60
Sake meter / +4
Acidity / 1.4
Amino acidity / 0.8
Yeast / Not disclosed
Rice type / Gin no Yume しんしんSYThe manager is busy too.
I brought two bottles from the cold storage again!
Then, the manager asked us to drink this one too, so we ended up with three kinds!
Mutsu Hachisen URARA label for this season!
Sweet and sour, spring is in the air: ☘️
It rained yesterday in Sapporo, so the snow is melting!
Spring is coming! It's getting closer!
knowledge and skills
Rice used Aomori rice
Polishing Undisclosed
Specified name sake, etc. Fire-aged sake
Strength 14 しんしんSYPair Tochigi sake with our neighbor Gunma sake 🍶.
Sei is one of my favorite brands!
I had this Junmai Ginjo Yamadanishiki Unfiltered Nama Shu last fall and I thought it was delicious!
I've had this Yamadanishiki before and it's delicious with a pineapple flavor 😋.
extensive knowledge
Alcohol content: 15.5%.
Sake meter: +1
Acidity: 1.5
Rice used: Yamadanishiki
Rice polishing ratio: 50
Yeast used: M-310 しんしんSYThe restaurant is fully booked
The waitresses are also very busy
I went to get sake from the cold storage by myself.
Let's go with this pair!
Nanamizu is often found here at Fukurokuju!
FOUR SEASONS SPRING Nama-zake after two years!
The label has changed from a cherry blossom tree to five petals!
The taste is deliciously sweet and fruity!
I reviewed the sake and found that I drank all of the Four Seasons: ✌️
the secrets of the brewing of sake
Rice used: Yume-sasara
Rice polishing ratio ... 60
Sake degree ... ±0
Acidity・・・・2.0
Alcohol content・・・・16 しんしんSYHokkaido Sake Comparison
I was curious about KAMIKAWA Taisetsu's Hokusae on SNS.
It is a mellow sake!
Let's hope it will grow and develop as a test brew!
Butterbur spring rolls by arrangement of the assistant chef!
It has a super bitter taste, but I can feel the arrival of spring!
Thank you for the food 😋!
knowledge gained from the experience
Ingredients: rice (Hokkaido test variety Hokusae), rice malt (Hokkaido rice)
Rice polishing ratio: 60
Alcohol content: 16%. しんしんSYYesterday, we saw off Sanzen Sakura at Konakara.
It is not that we avoid it, but on this day, high spec sake "Sanzen Sakura" was served!
Moreover, it was directly pumped!
High expectations!
It did not betray me!
Fruity to my liking, with a bit of pineapple!
After this, we compared Hokkaido sake 🍶.
Hokkaido is getting more and more good sake!
extensive knowledge
Rice：Hokkaido Ashibetsu Yamadanishiki
Polishing ratio: 50
■Alcohol content: 16 しんしんSYHanyo Otokoyama matched with Koei Kiku.
I've been drinking this brand for four years now, back to Ami, four years ago!
This is only the second time I've had it.
Sake Mirai reminds me of Jyushiyo
It was a light and delicious sake 🍶.
a great deal of information about the brewery
Rice used: Sake Mirai
Polishing ratio 50%.
Alcohol 15-16%.
Sake degree +1.5
Acidity 1.5 しんしんSYWhat's your next pairing?
My favorite Koei Chrysanthemum came up.
It was the best sake I had tonight, it was the most expansive in my mouth!
Koei Kiku is the best 😃.
My Sake no Wa post, I think it's about to surpass Shinsei's, Koeigiku!
The potato rice cake that came with the entrée is also delicious 😋!
extensive knowledge
Rice : Hachitan-Nishiki produced in Hiroshima
Rice Polishing Ratio : Undisclosed
Alcohol content : 14%. RecommendedContentsSectionView.title
