Timeline
しんしんSYLet's end with this.
There were still some chrysanthemums left in the back of the cold storage.
The day before, there was an amazing customer who came to the store, and the manager showed me a picture of him!
I can't tell you who it was because it's personal information.
I think this restaurant will become popular again and it will be hard to get a reservation!
I usually order Torotaku, but this day I changed my mind and ordered Tekka and Kappa!
Pouring sake while picking a little at a time!
Gekko, relatively calm and tasty!
It's not flashy, but it's good!
The day before, Shinsei-san was back in first place in my sake list, but Koei-Kiku was again tied for first place 🥇.
I am sure there will be a fierce competition in the future!
I'll be back again to greet the board chairman and deputy chairman....
I made fried rice with five kinds of ingredients for breakfast tomorrow morning!
knowledge from the past
Alcoholic strength 14 degrees
Ingredients Rice (domestic), Rice malt (domestic)
Rice used: 100% Hachitan-Nishiki produced in Hiroshima Prefecture
Rice polishing ratio
Sake meter degree Yanma純米吟醸 中採り直詰め 無濾過生原酒純米吟醸原酒生酒中取り無濾過 しんしんSYThe last dish of the day was the thin rolls (Tekka and Kappa) that I had made a little earlier.
Let's keep the other two for the sake!
Yamama is consistently delicious!
And since it is a direct-fermented, unfiltered, unpasteurized sake, we could enjoy its fresh taste.
Knowledge
Rice: Gohyakumangoku
Rice polishing ratio: 55
■Alcohol content: 16%. しんしんSYI still had some of this left over from the last time I drank it.
Let's go.
It was a Yamahai!
There were only a few left, so it has a very strong Yamahai taste.
The acidity is all over the place and a bit bitter 🤏.
extensive knowledge
Alcohol percentage 18% or so
Rice / Polishing ratio Domestic rice (Polishing ratio 70%)
Yeast - Sake yeast
Sake Mother Yamahai 白木久シラキク 酵母＆麹四種仕込み NUE～鵺～ 無濾過生原酒純米原酒生酒無濾過 しんしんSYNueh?
I told you I got a rare one.
You were drinking, right?
We met last year.
Last time we had a little bit.
But this time, let's have about 2/3 of a glass.
Yes, it's a strange sake.
Sweet and sour, well spread in the mouth.
It seems to have many secrets: ㊙️
Seafood Bean Curd with Sea Bream Milt
Spicy, sweet and sour!
Spicy, sweet and sour.
extensive information about this dish
Rice used: All "Koshihikari" (produced in Tango)
Alcoholic strength: 14 degrees
Specification: Unfiltered unpasteurized sake
Rice polishing ratio: 60
A blend of four different Kyoto yeasts: Kyo-no-Hana, Kyo-no-Saku, Kyo-no-Haku, and Kyo-no-Koi. しんしんSYNext is the standard brand, Urakasumi.
I had this three years ago at Fukurokuju!
Dry sake is good for sashimi!
Excellent sharpness!
extensive knowledge
Alcohol content: 16
Sake degree: +6.5
Acidity: 1.5
Rice used: Manamusume
Rice polishing ratio: 65
Condition: Nama-shu しんしんSYI looked in the cold storage and saw a purple label I didn't recognize 🟣.
Let's try this one.
Kiho Tsuru is a brand I'm not familiar with.
This is the third time I've tried it.
Good aroma and fruity taste!
I found a good sake!
Saga sake is good after all🙆
knowledge of the brewery
Sake degree +2
Acidity 1.7
Rice: Sagabiyori
Polishing ratio 60
Yeast used: SAWA-1 Yuho純米吟醸 生 能登の復興応援 つなぐ石川の酒純米吟醸生酒 しんしんSYThe manager says the sake from the reconstruction of Ishikawa in Yuho is now available.
Last year it was Junmai, and this year it is Jungin.
I had a chance to try it last year!
This year's sake was very calm and quiet, typical of Ishikawa and Noto sake!
Pair it with zangi and sashimi!
The secrets of sake
Rice: Gohyakumangoku
Polishing ratio: 57
Alcohol content: 16%.
Sake degree: Undisclosed
Acidity: Not disclosed
Yeast used: Kanazawa yeast ZakuIMPRESSION(インプレッション)-M 純米吟醸原酒純米吟醸原酒無濾過発泡 しんしんSYThey said they didn't get the sake they were looking for.
But the manager informed us that he had stocked up on a variety of items.
So here we go!
We started with this red balloon 💬?
IMPRESSION-M Junmai Ginjo-Ginjo-Hara Sake, which I had when I attended the Morioka Off-line Meeting for the first time in December 2021.
I had a chance to meet him once at Fukurokuju, but it's been three years since I've seen him!
It had been a little while since the bottle was opened, so it didn't have a slight bubbly taste, but it was delicious!
The three kinds of squid and duck appetizers were excellent 😋.
extensive knowledge
Rice used: Domestic rice
Polishing ratio：60
Alcohol content: 16%.
Sake degree: Undisclosed
Acidity: Not disclosed 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 RecommendedContentsSectionView.title
