Timeline
Yuhoゆうほのしろ 純米酒 生原酒おりがらみ純米原酒生酒おりがらみ しんしんSYThe end is an orihimegami
Yuho
A firm Ori-Garami
We enjoyed it very much!
Akabu will be put aside until next time!
Thank you again for your support this year 🤲.
extensive knowledge
Rice used: Koji: Gohyakumangoku (Toyama) Kake: Uruchi rice produced by a contract farmer in Hakui, Ishikawa Prefecture
Polishing ratio：60
Alcohol percentage: 17
Sake meter: +4.0
Acidity: 2.3 Shisora吟ぎんが ハートラベル 純米吟醸無濾過生原酒純米吟醸原酒生酒無濾過 しんしんSYLast Drink Comparison
Iwate and Ishikawa face off!
Ginga Heart Label Junmai Ginjo Unfiltered Unrefined Nama Sake, which we had last year at this time of the year.
This purple air is fruity and delicious 😋.
The other one seems to be dry, so it's a good combination 🆗.
knowledge of this wine
Alcohol content: 15
Sake degree: - 2
Acidity: 1.9
Rice: Ginga
Rice polishing ratio: 55 Yanma裏・山間 純米酒 中採り直詰め 無濾過原酒純米原酒生酒中取り無濾過 しんしんSYI've been wondering about it on social networking sites for a while now.
I had missed it even though it was available at the "No Ie" store!
The manager of Fukurokuju told me that it was still there.
The specs seem to be the same as Oniyama (red).
In my opinion, the sweet and sour taste is good 🆗.
They use No. 6 yeast, so it tastes like this.
I found a good sake!
(Japanese only) some knowledge
Koji rice: 70% Gohyaku-mangoku
Koshi Ibuki 70% Koshi rice
Alcohol 17%. しんしんSYLet's move on.
There were many items in the cold storage that day that I was interested in.
The manager said, "We have Genmai, too!
I had to try it!
My debut of Kawanakajima Genmai was Junmai Ginjo Unfiltered Nama-shu Shiboritate!
I've been able to find it every year...
The Kitanokatsu I mentioned earlier was dry, so this Genmai is a typical sweet and fruity new sake!
I'm glad I had a chance to try it!
Knowing the secrets
Alcohol content: 16%.
Rice polishing ratio: 49
Acidity: 1.6
Sake meter degree: +3
Rice: Miyamanishiki しんしんSYFinished the Yamasan drinking contest!
What should we do next?
I asked the manager.
He happily told us that he had only one bottle of this in stock!
It seems that this bottle is only available at this time of the year and only for a limited time!
Indeed, it is not easy to find it even if you look it up on Sake-no-wa!
This is my first Daiginjo too!
It's al-douching, but the aroma is very nice!
The taste is a little spicy with no bitterness due to the beautifully polished finish!
Thank you for saving this good sake for me 😊.
I found a good sake at the beginning of the new year 🍶.
knowledge of the sake
Alcohol content: 16° to 17° C
Sake degree 3.5
Acidity 1.0
Rice used: 100% Yamadanishiki from Hyogo Prefecture
Rice polishing ratio 40 しんしんSYComparison of Hitogokochi Ogirami and Kinmon-Nishiki Unfiltered Nama Sake
This one is clean and clear sake.
Nice sound, this one is fresh too!
Good aroma!
Fruity and delicious!
Fukurokuju-san was pleased with the food we served.
knowledge of the art of sake
Sake rice Kinmon-Nishiki from Yaebaru
Polishing ratio 55
Unfiltered unpasteurized sake
Water from the Dokko mountain range
Alcohol content 15 Yamasan純米吟醸 ひとごこち 無濾過生原酒 うすにごり純米吟醸原酒生酒無濾過おりがらみ しんしんSYCosmos, we had it poured side by side and drank it all in no time!
Please enjoy the rest of it at the restaurant.
New Year's greetings!
With the Dojima rolls!
The manager offered us two bottles of Yamasan for us to compare!
I was thrilled to see a brand I hadn't seen since July last year.
It was the first time for my junior to try it!
We started with the light nigori first!
The first sip!
A lot of bubbles in the sake cup!
It's fresh!
It tastes relatively mild compared to the cherry flavor of Niimasa Cosmos.
We both agreed it was delicious after all!
The secrets of the brew
Type: Nama-zake
Alcohol 15%.
100% Hitogochi rice produced in Yaebaru, Tomi-city, Nagano, Japan
Rice polishing ratio 55 しんしんSYFirst visit this year to my home ground
To fulfill the promise I made when I visited at the end of the year
I brought back the Shinmasa Cosmos and Akabu that I got in Morioka in December.
Just in time, my junior who is 6 years younger than me was transferred to Sapporo, so we will drink together from now on!
I didn't keep it very cold, so it tastes great!
Cherry 🍒
Cherry🍒
That's how it was today🙈.
Let's drink slowly today while passing on the Sapporo information I have 🍶.
knowledge of the city
Rice type：Kenjo-Shinko
Rice Polishing Ratio : Koji Rice 55%, Kake Rice 60
Alcohol content : 13% (undiluted)
Brewing vessel : Wooden Oke (No.38)
Yeast used: Kyokai No.6
Bottle used: Morning Bell Ryoko純米大吟醸 山酒４号 おりがらみ生純米大吟醸生酒おりがらみ しんしんSYWe finished with three kinds of sake on this day, too.
The manager brought a bottle of Hishiko Orikarami!
I used to drink this at Fukurokuju-san during this season!
The rice polishing ratio was 45% in 2021, but last year and this year, it was changed to 50% without our knowledge, even though it calls itself "jun-dai"!
Here is another one!
It has a big "shuwa shuwa" feeling!
Just the right amount of "orikara" (dryness).
It also has the freshness of new sake!
We had a second helping of this one.
Surprisingly, we drank less sake than the other day!
There were some more sakes I wanted to try, but let's call it a night!
It was snowing so hard that I was worried about walking on the snow-covered roads.
Let's keep the taci spring rolls as a souvenir and eat them at the hotel tomorrow morning!
Thanks for the service 🤭.
I promised to serve the sake I got in Morioka as a New Year's gift to the guests after the New Year.
(We visited Fukurokuju again for lunch to check out the sake selection and to secure a table.)
my extensive knowledge of sake
Alcohol 16 degrees
Sake degree -1
Acidity 1.5
Ingredient rice: Yamashu No. 4 (Yamagata Prefecture)
Polishing ratio 50%. Hanzo純米吟醸 神の穂 しぼりたて生原酒純米吟醸原酒生酒 しんしんSYHanzo came out next.
Here's another mouthful!
I had a bottle of Junmai Ginjo Shiboritate Nama-nama-shu here in December 2020, when it debuted at Fukurokuju, and in December of the following year!
No specific mention of the sake rice back then.
This year, the rice is Kami no Ho.
No specific aroma.
The taste was surprisingly light and fruity, as the 11th state had quite an impact!
Seafood and Bean-curd soup with Bean-curd soup and Tachi spring rolls that the restaurant was kind enough to provide!
Like last time, we talked too much, drank too much, and ate too much at too slow a pace!
I would have liked to drink more, but there was nothing I could do about it!
The person you are dining with is the person you are drinking with.
I listen carefully to what the other person has to say and convey my point of view in my own way.
knowledge of what I know
Degree of alcohol content: 17 degrees Celsius
Rice: "Kami no Ho" produced in Mie Prefecture
Polishing ratio: 60 しんしんSYA few days ago, dinner with a guest.
I didn't have enough to drink, so I revisited
We were told that some new sake had arrived that day
The manager left it to us from the start
A black-labeled sake appeared!
What is it?
Jun Dai from Juichishu.
He told us that it is a very hard to find sake from Sapporo!
It is said to be from the brewery that produces Chitose Tsuru!
There is no particular aroma, but when you drink it, it has a fruity taste like pineapple and melon!
A little strong on the attack!
I like this sake. ❤️
On this day, I had a first drink with my junior at a short notice!
We ordered a single dish.
knowledge of this drink!
Sake degree: not disclosed
Acidity: Undisclosed
Rice used: Kitashizuku
Rice polishing ratio: 50
Alcohol content: 16-17%. BunrakuBunraku Reborn Snow Petal 純米吟醸 無濾過生原酒 おりがらみ純米吟醸原酒生酒無濾過おりがらみ 
しんしんSYUnusually, we ended up with three kinds of food on this day!
The place is packed as usual, and all the waiters are moving around in a hurry.
As usual on a day like this, we take out our favorite bottles from the cold storage!
Let's try the last one!
Bunraku Snow Petal!
We compared this with Snoqualmie last time, so let's drink it together again this time!
A crisp and dry ogara-mi-shu!
Tachi Bean Curd with Bean Paste
I think this is the best dish in Hokkaido that can be eaten only in the winter season!
We told the manager and the assistant manager that we got some good sake to bring in the new year!
Cosmos and Red Takeshi
Enjoy!
I will bring them well chilled!
We were able to get it in Morioka with the support of our friends at Sake-no-Wa🤭.
extensive knowledge
Rice used: 100% Yamadanishiki
Polishing ratio: 50
Sake meter degree：Not disclosed
Acidity: Not disclosed
Alcohol content: 16
Yeast used: Not disclosed KoeigikuSNOW CRESCENT(スノウ・クレッセント) 山田錦原酒生酒無濾過おりがらみ しんしんSYThe dish of the day was even more elaborate than usual!
This abalone dish!
Steamed abalone with starchy sauce and hot, tender shinjyo (pickled radish), which you can't see below!
The next sake was Sunokure Yamadanishiki!
This is also the second time this season!
Koei Kiku, which we have had consistently this year!
This may possibly be the last one this year!
The manager makes a nice sound when he opens the cork
The pizzazz and sizzle has calmed down as much as it did when we opened it 10 days ago, but when we pour it into our mouths, it goes wild just right!
Good sake and food make our mouths smooth and our chats lively!
the secrets of the art of sake and food
Alcohol content - 13 degrees
Sake degree
Rice used: 100% Yamadanishiki
Rice polishing ratio Zaku新酒 純米大吟醸 SAKE NOUVEAU （2024BY）純米大吟醸生酒 しんしんSYSecond time this season
We met again, a new crop of sake.
It seems to be fresher than when I drank it at the end of last month.
It also has a pineapple, or even passion fruit, feel to it!
Preparing a place to talk with guests at the end of an important day's work!
Delicious food and this new sake!
They were pleased...
the knowledge of this new wine with delicious food
Rice polishing ratio 50%.
Alcohol content 15
The motif of this year's label is a scene of golden ears of rice spreading across the rice fields during the rice harvest season, comfortably waving in the wind. Sugata初すがた 純米吟醸 無濾過生原酒純米吟醸原酒生酒無濾過おりがらみ 
しんしんSYEveryone at the restaurant seemed to be busy!
Then, as usual, I returned the Bunraku I just drank to the cold storage and looked for the last sake!
There's Sage and figure!
We decided to go to Utsunomiya on December 7 and meet the people of Sake-no-wa, so let's go with Tochigi sake after all!
The first saké, if you look it up, is four years in a row 🔍.
I had already had it this season at Fukurokuju, Noe-no-Ie, and Sake-no-Sagara.
Fruity but robust!
Reviewing the label on the back of the bottle, it is a little different every year!
This year, the alcohol content is 17.0
Sake level: ➖1
It was a little sweet, so you could feel the sake content.
J&N, Kotori-san
I'm looking forward to it.
I know we have limited time, but I am very much looking forward to seeing you for the first time.
Let's drink Tochigi sake together 🍶🍶🍶.
knowledge
Alcohol content 17.0%.
Rice used: Gohyakumangoku
Rice polishing ratio 55
Yeast used -1
Sake meter degree -1
Acidity 1.7 ジェイ&ノビィGood morning, Shinshin SY 😃.
Closing with Tochigi sake! Nice 🤗.
Yes, I'm looking forward to meeting you too 👋! I'm looking forward to meeting you too 👋 しんしんSYJ&N, good morning ☀☀☀, I like Tochigi sake a lot, including Houou Mita 🍶I'm looking forward to it very, very much 😊. BunrakuBunraku Reborn Snow Petal 純米吟醸 無濾過生原酒 おりがらみ純米吟醸原酒生酒無濾過おりがらみ しんしんSYThe Last of the Ori-Garami
We had this last year at Fukurokuju.
This one is relatively dry.
Four types of ogara-mi that we compared on this day.
Sakes that make me feel relieved when I drink them in this season.
I think "Hiran" and "Sunokure" were my favorite!
Knowing the secrets of sake
Rice: 100% Yamadanishiki
Polishing ratio: 50
Sake meter degree：Not disclosed
Acidity: Not disclosed
Alcohol content: 16
Yeast used: Not disclosed KoeigikuSNOW CRESCENT(スノウ・クレッセント) 山田錦 2024原酒生酒無濾過 しんしんSYWhen I came to the store, the manager told me that there were about four different kinds of chrysanthemums for the day.
The third kind of oriented chrysanthemum is this one, Snoclette!
I just saw this one on SNS too!
And it's open-mouthed!
The manager slowly stirred the sake and poured it into the sake cup!
The amount of ori is the largest!
The attack in the mouth is the best of the day!
The feeling of the micro bubbles!
It is delicious!
Just as expected!
I wanted to refill this one, too, but I was told there was more to come.
extensive knowledge of the art of wine making
Alcohol content 13%.
Sake degree -1.5
Rice used: 100% Yamadanishiki
Rice polishing ratio HiranHIRAN Happy New Born 無濾過生原酒原酒生酒無濾過おりがらみ しんしんSYThe manager said, "We'll be continuing with Mutsu Hachisen for a while.
The second one was "Hiran".
I had just seen this on SNS!
I had high expectations!
Mutsuhatsusen was very dry and crisp, but this Hiran is sweet, fruity, and juicy!
I rather like this orikara-mi of Hiran. ❤️🫶
extensive knowledge
Source rice: 100% Yamadanishiki
Strength: 15%. しんしんSYDrank up last year and asked for the next one.
When asked if he had drunk this one too, he said no, not yet!
Mutsu Hatsusen, which I used to be able to find at Fukurokuju, Noe, San, Ami, and other places.
Recently, I rarely travel to Aomori, and Ami is closed!
But I can drink consistently at the remaining two restaurants!
I'm very happy about that!
My check-in No. 4 brand!
They left this one for me, too!
Fresh orizumi
Crisp and delicious 😋.
Thank you very much 😊
a great deal of knowledge about the subject
Koji rice: Aomori Prefecture rice
Kake rice Aomori prefecture rice
Rice polishing ratio 55/60
Alcohol 16%. Zaku純米大吟醸 新酒 SAKE NOUVEAU 2024BY純米大吟醸 しんしんSYThe manager, with a happy face, told us that Saku's Nouveau was now available!
Yes, the liquor store that handles Fukurokuju said they have a deal with Saku!
I had seen this on social media the other day, so I was hoping that I might be able to drink it!
Last year's nouveau had a dark blue-green label.
This year, the label is a contrast of calm beige and skin tone.
It was a mouth opener!
More deliciously sweet and fruity than Sky!
Delicious 😋!
It was so good that I really wanted to have another glass, but I was told that there were many different kinds of wine to choose from that day, so I had to limit myself to just one cup...
knowledge of the brewery
Rice used: Domestic rice
Rice polishing ratio: 50
Alcohol content: 15 RecommendedContentsSectionView.title
