Timeline
しんしんSYWe were introduced to a new chef in the Chinese kitchen!
We are a popular restaurant, so we are always busy!
We are also challenging ourselves to develop new menu items.
I'm going to try a lot of food!
While I was saying that, all the other customers had left.
I'll have just one more glass of sake!
Summer sake, Choyo Fukumusume!
This is the third time I've tasted this brand!
It was an easy-drinking Muscat-like sake!
I am glad I could visit Fukurokuju before the summer vacation!
Please keep up the good work 🤲.
extensive knowledge
Raw material Yamadanishiki
Polishing ratio 60
Sake degree +6
Acidity 1.6
Alc. 16 degrees
Amino acidity 0.7
Yeast type: Yamaguchi 9H + Association No. 9 ZakuIMPRESSION(インプレッション)-H 純米原酒純米原酒 しんしんSYIMPRESSION-H Junmai Harazake, the most delicious sake out of the last three we drank.
We had the last glass 🍶.
Strong taste 🙆It's good!
knowledge
Rice polishing ratio: 60
■Alcohol content: 16 しんしんSYThey said they still have a few bottles of Sakusaku too.
There was another bottle of Omachi without opening it.
Thank you very much!
This is the second time this season!
I have nothing to say.
It goes well with monkfish.
your vast knowledge of the art of cooking
Rice used...Omachi produced in Okayama Prefecture
Rice polishing ratio...55
Alcohol content ... 15 しんしんSYThis is the second time for Pearl.
Last time was Yamada Nishiki
This time it was Aizan
As expected, the sake was delicious!
This sake is made in Ageo City, Saitama Prefecture!
extensive knowledge
Alcohol 16%.
Rice used: 100% Aiyama
Polishing ratio 50%.
Sake degree: undisclosed HijiriHizirizm 酒母活性酒 発泡にごり生純米大吟醸生酒にごり酒発泡 しんしんSYI'll skip the bean-curd soup this day and ask for something I don't usually order!
Monkfish looks delicious!
Spiced Sauce Fried Noodles is also good!
The manager brought two four-packs of sake!
Hizirizm Sake Mother Activated Sake, first time for me to try the sparkling nigori sake!
Moderate acidity
The sweetness is strong!
We drank up the cloudy sake in no time!
There seems to be more in stock today, so let's drink more 🍶🍶🍶🍶🍶🍶.
knowledge
Rice: 100% Hitomebore produced in Gunma Prefecture
Polishing ratio: 35
Yeast used: M310
Sake degree: -100
Acidity: 6.2
Alcohol level: 5 しんしんSYBack in the day, I used to see Mutsu Hachisen at the Hachinohe Food Center in Hachinohe.
Label of different colors
This label is the black label, isn't it?
I drank it once at a store in Hachinohe.
That was four years ago.
It was during the Corona disaster.
I'll have it again.
At that time, you commented that it had a pineapple taste.
On this day, I don't feel that taste in particular, but it is a delicious sake with a great flavor!
Mutsu Hachisen, here's to our 56th encounter 🥂!
Thank you for the delicious sea urchin!
Last week, a good friend of mine in Rikuzentakata sent me some freshly caught salted sea urchins!
My wife, daughter and I devoured it in no time!
We were very satisfied with the taste of the season!
extensive knowledge
Koji rice: Aomori Prefecture rice
Kake rice: Aomori Prefecture rice
Rice polishing ratio 55
Alcohol content 16 しんしんSYAs soon as I finished the Genmai, the manager brought me these two!
Purple label of Bishu Kotobuki
Last year, the label had a yellowish tinge.
The toji of Koueikiku used to work here, so he made a relatively fruity sake at Bishu Kotobuki (according to the manager)!
It is the successor to Kikutaka.
The old-fashioned label made me think it would be light and dry, but it was surprisingly easy to drink!
Sashimi was also served on this day!
Knowledge
Ingredients: Kame-no-o (Iwate Prefecture)
Rice polishing ratio: 65
Alcohol content: 17 しんしんSYThe manager asked me if I had had this blue-green Genmai.
I remember drinking it in Hakodate the other day.
I looked up "Sake-no-wa".
I knew I had!
The comments were exquisite and subtle!
The liquor store told me that the air conditioning in the brewery had broken down and the taste was not as good as they had hoped!
No, no, no, I understood that this was a new type of Genmai as it was not twisted!
So I will have it freshly opened again!
Let's compare two types of sake: one to drink as it is, and the other to drink with carbonated water.
It's an unusual sake when drunk as it is.
When it is mixed with carbonated water, the peculiarity disappears and it tastes surprisingly good!
You can taste the bitterness rather than the sourness as it goes down your throat.
We are looking forward to seeing how it will taste next year!
There are pros and cons, but I will keep it in my memory and record as it is a rare sake!
extensive knowledge
Rice: 100% Yamae-Nishiki from Nagano Prefecture
Polishing ratio 55
Alcohol level 16%. Fudo白麹＆林檎 ≪White ＆Apple≫純米生原酒 おりがらみ純米原酒生酒おりがらみ しんしんSYThe manager said, I saved this for you.
I'm so glad 😃.
He said it was hard to open.
I'll eat it with all my heart.
This one is also labeled as apple.
Compared to the green apple Daifuku, the sweetness and tartness is also unique!
I don't know how to describe it 🆗.
It's hard to describe!
I heard it was shinier when it was opened!
I love the comparison of the three starts!
(from the extensive knowledge of the brewery)!
Rice used: Miyamanishiki from Akita prefecture and other domestic rice
Rice polishing ratio: 70
Sake degree: -2.0
Acidity: 5.1
Yeast used: Association 77
Alcohol percentage: 14 
しんしんSYOn this day, we arrived in Sapporo after visiting Tomakomai and Noboribetsu.
It was so hot at noon!
Cool down with Sudachi cold noodles.
Cool down with sake at night too!
The second kind of sake was this one that I learned about from J&N's post!
Lucky🤞!
The sweetness is subdued compared to the sweetness of the green apple daifuku!
Calm white wine 🍷.
Surprisingly, it was the calmest of the three!
It's hard to describe.
We didn't have any sparkling wine, so we couldn't compare them.
It's a popular wine, so I wonder if I can find it again somewhere.
extensive knowledge
Charmant" means "charming" in French.
Rice used: Kitashizuku
Rice polishing ratio: 60
Sake degree: -30.0
Acidity: 4.1
Yeast used: Wine yeast
Alcohol percentage: 16 ジェイ&ノビィHello, Shinshin SY 😃
I'm glad I could provide you with some advance information about Sakewa 😄I hope you'll be able to meet Spark as well 🤗. しんしんSYJay & Nobby, I always refer to your site. Especially the Tochigi sake, I try not to miss it. I told the manager it would be nice if we could get a spark 😊. Raifuku青りんご来福（らいふく） 純米大吟醸（生）純米大吟醸生酒 しんしんSYI missed the train from Asahikawa to Sapporo last week!
So I called Mr. Fukurokuju and apologized for today 🙇.
So I apologize for this day 🍈🍈.
The manager brought us 3 kinds from the start!
Have you had these?
I was curious about them on social media, so I'm looking forward to them 😌.
First, the green apple Daifuku🍏!
Freshly opened, slightly effervescent of the three types.
Sweet, but tart.
So it's Daifuku.
a brief description of the taste of green apple daifuku
Raw material: Ginpu
Polishing ratio 50%.
Sake degree minus 1
Acidity 1.7
Alc. 16 degrees
Amino acidity 1.0
Yeast type: Sunflower flower yeast しんしんSYThe day after drinking at Fukurokuju, a major earthquake hit the Kamchatka Peninsula.
Tsunami warning was issued and Hokkaido was in turmoil.
Fortunately, I was in Sapporo that day, so I was not affected by the tsunami.
But the temperature rose to 35 degrees Celsius in Sapporo on that day. ⤴️
Can't you do something about it?
Mutsu Hachisen's summer dobrokku, a summer tradition
This was the fourth year in a row!
Shuwatchi and Summer Doburokku were also active nigori!
We enjoyed Ori!
at my favorite toro-taku (restaurant)!
I bought a summer sake bible at a bookstore that day!
Let's get through the still hot summer in Japan with refreshing summer sake. 🍶🍶🍶🍶🍶🍶
knowledge of how to make a good summer drink
Koji rice: Aomori prefecture rice
Kake rice: Aomori prefecture rice
Rice polishing ratio 55/60
Alcohol content 13 Jokigen酒和地（しゅわっち） 純米吟醸活性にごり生酒純米吟醸生酒にごり酒 しんしんSYThis drink reminds me of it.
It's been 3 years ago now!
I received a comment from honda, a legend of Sake-no-wa, when she drank this!
I was drinking this on our wedding anniversary, so I told him to call his wife as soon as possible instead of playing "shwatch".
I will never forget it!
I won't be able to see you at Sake-no-wa anymore, but I will visit you at riki-san in Kumamoto this fall!
This sake was a crisp nigori summer sake!
extensive knowledge
Alcohol content: 16
Sake meter rating: +3
Acidity: 1.5
Rice used: Yamadanishiki and others
Rice polishing ratio: 50 川鶴KAWATSURU Olive LIGHT 純米吟醸生原酒 さぬきオリーブ酵母仕込み純米吟醸原酒生酒 しんしんSYThe last of the three drinks is yellow-green with letters of the alphabet.
I've certainly had this one in the past.
Kawatsuru's debut was at Takotsubo, a long-established restaurant in Takamatsu.
I didn't have much of an image of this brand, but recently I've been seeing Kawatsuru transformed in many places!
Olive 🫒.
It's a sake like that 🍶.
extensive knowledge
Alcohol content 12
Variety used: Sanukiyoimai from Kagawa Prefecture
Rice polishing ratio 60
When we drank it for the first time 2 years ago, it had 11% alcohol by volume and 50% polished rice. しんしんSYThe manager said this is a prototype sake.
A test brew using Hokkaido's "Kitashizuku" sake.
He said he hopes we will see it again next year.
He seems to have left the last of it for us in the back!
Thank you for always taking care of us 😊.
extensive knowledge
Hokkaido sake rice
1998 ➤ "Hatsushizuku
2000 ➤ "Ginpu
2006 ➤ "Comet
2014 ➤ "Kitashizuku
Rice used: KITASHIZUKU (grown in Hokkaido)
Rice polishing ratio / 60
Sake meter / -3
Acidity / 1.5
Alcohol / 13
Condition / Nama-filling (once fired) Junsei愛山 生酛 純米吟醸 おりがらみ 生 Galaxy Labelラベル純米吟醸生酛生酒おりがらみ しんしんSYFirst visit to Fukurokuju in about a month
Again, the manager left the selections to me!
Three bottles came out!
Galaxy of the season!
Junsei is a brand I've never encountered anywhere else but Fukurokuju!
This was my 10th visit.
This is the 4th time for Galaxy label!
I didn't drink it last year, but it's a Tanabata sake 🎋 that I come across almost every year.
Slightly cloudy, this is delicious 😋!
The assistant chef came up to us and said he would debut this as a standard menu item from now on and served it to us!
I love dim sum!
Dumplings, Yaki-sai, and Shoronpo!
Thank you very much!
The assistant manager looked like Tsuyoshi Matsumoto of the Nippon Ham Fighters!
extensive knowledge
Rice used: Aizan from Kasai City
Rice polishing ratio 60
Alcohol content 16 KoeigikuSUN BURST（サンバースト） 無濾過生原酒（令和6醸造年度）原酒生酒無濾過 しんしんSYKoei Kiku Drinking Comparison
Summer Sake Sunburst
This year it was described as melon-like, but I don't remember anything like that.
But a refreshing summer sake?
The sweetness of Gekko Rendezvous and the sweetness and acidity of Sunburst
It was a comparison of two extremes!
My sake, Shinsei vs Koei Kiku, a fierce battle for the top!
I can't take my eyes off of them in the future!
knowledge of sake brewing
Rice used as raw material Domestic rice
Rice Polishing Ratio Not disclosed
Alcohol content 15 しんしんSYDid you drink this?
The manager asked me.
I was wondering about it on social media, but I haven't had a chance to try it yet.
I left some for you.
I'm so glad 😃.
Comparison with Sunburst
First, the new Moonlight Rendezvous
The sweetness is outstanding!
I've never tasted anything like it in Kouei Chrysanthemum before!
This kind of sweetness goes well with dry bean curd 🍶.
Be careful not to drink too much as it is low in alcohol!
Skills and Knowledge
Rice : Hachitan-Nishiki produced in Hiroshima
Rice Polishing Ratio : Not disclosed
Alcohol content : 12 ZakuIMPRESSION(インプレッション)-H 純米原酒純米原酒発泡 しんしんSYIMPRESSION - H Junmai Harazake
In fact, this was the most fresh and tasty of the day's three consecutive brews.
Personally, it was my favorite of the day!
Atchachi Seafood Bean-curd soup with Bean-curd
I was so excited when this came out!
Pour it into your mouth with a lotus flower and eat it while huffing and puffing, then cool your mouth down with a cold sake 👄.
It's bliss!
Knowing the secrets of this dish
Alcohol 16%.
Sake degree
Rice used: Kami no Ho, Ikuhikari, Mie Nishiki, etc.
Polishing ratio 60 ZakuIMPRESSION-M純米吟醸原酒無濾過発泡 しんしんSYThree consecutive crops on this day
IMPRESSION-M also opened its mouth.
Actually, I thought it was the most calming sake of the three of the day!
Sashimi is service stuff as always 🈂️
Thank you 😊
a great deal of knowledge
Alcohol 16%.
Sake degree -
Rice used: Mienoyume, etc.
Rice polishing ratio 60
The yeast used differs according to the type of yeast used, with "N" and "M" being in-house preserved yeast, "G" being Kyokai No. 7 yeast, and "H" being Kyokai No. 14 yeast. RecommendedContentsSectionView.title
