しんしんSY
Comments to follow.
extensive knowledge
Rice polishing ratio: 50
Alcohol content: 16%.
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Timeline
しんしんSY
Comments to follow.
extensive knowledge
Alcohol content 17
Sake degree +5
Acidity 1.8
Rice polishing ratio 60
Japanese>English
しんしんSY
Comments to follow.
extensive knowledge
Rice used: 20 Yamadanishiki, 80% Ginpu
Rice polishing ratio: 55
Sake degree : ±0
Acidity : 1.7
Alcohol content: 17%.
Japanese>English
しんしんSY
Comments to follow.
extensive knowledge
Rice used: Hokkaido "Ginpu
Polishing 80
Specified name sake, etc. Junmai Ginjo/Hiirei-shu
14% alcohol by volume
Japanese>English
しんしんSY
I came across a drink I was curious about on social media a while ago.
The manager told me you have this.
May I have it?
He said, "Please take it.
He told me that the label changes every year.
Last year it was a black label 🐦⬛
A beautiful sake polished to 45%.
Easy to drink!
It goes down smoothly.
The first dim sum we ordered, yaki-sai, appeared!
On this day, I wanted to eat these two kinds of dumplings rather than dumplings!
Knowledge
Rice used: Yamadanishiki produced in Hokkaido
Rice polishing ratio: 45
Sake degree: +4
Acidity: 1.6
Alcohol content: 16
Sake brewed by Kobayashi Sake Brewery with Yamada Nishiki grown at Kato Farm in Ashibetsu.
My generation
Shuji Kato
Hisashi Yamada
Shigeru Kobayashi
Kana
Japanese>English
しんしんSY
We found Hokkaido sake in our cold storage.
There are three kinds.
Let's try them one after another!
Autumn Agari and Hiyoroshi!
Niseko's special junmai sake Aki-agari Ginpu
This label makes me feel autumn already!
I used to drink this every year!
It's crisp and dry!
Ika no shiokara (salted squid)
This was also a special gift!
Thank you, chef 😭
extensive knowledge
Rice： Ginpu (from Kutchan, Hokkaido)
Rice polishing ratio: 60
Alcohol content: 17%.
Sake degree: +9
Acidity: 1.7
Yeast: Association No. 601
Japanese>English
しんしんSY
The heat in Sapporo has eased up a bit.
It will soon be autumn 🍂🔜.
After the swordfish, I asked for Tachi's Bean-curd soup with Bean-curd sauce and Bean-curd soup with Bean-curd sauce!
The manager told me that this was also included in the package, so I paired it with Mutsu Hachisen's orange label Junmai Ginjo Hiyoroshi!
The sake was also served at this time of year in 2021, 2022, and 2024!
Aromatic, fresh and fruity!
I'm glad it's a different combination.
It goes really well with the strong flavored mapo tofu!
Tachi season has arrived!
Tempura and Tachi-Pon are coming soon!
I am looking forward to it!
Skills and Knowledge
Koji rice: Aomori Prefecture rice
Kake rice: Aomori Prefecture rice
Rice polishing ratio 55
Alcohol content 16%.
Japanese>English
しんしんSY
On this day, the store is busy and thriving!
Everyone is busy.
With your permission, I would like to ask you to take out anything you like from the cold storage on this day, too!
This pink bottle 🩷.
I wondered if I've had it before, but I'll have it!
I got it exactly one year ago when Mr. Fukurokuju was being filmed for TV.
I was also in it for a bit 🤏.
It was a full-bodied, heavy sake just like my impression at that time 🍶.
I asked for the seasonal sashimi of the autumn swordfish, and they also added a sashimi of squid, which is also a recent high-end seafood 🍶.
Thank you, thank you 🥲.
a great deal of knowledge
Rice: Yamadanishiki
Rice polishing ratio: 50
Alcohol content: 17-18
Japanese>English
初めての日本酒は田酒
Thank you for your choice of sake from Saitama. I have only had Kameko-Hanabishi once myself, but I would like to try this pink label. Sake 🍶 is good for autumn swordfish and squid sashimi 😁.
Japanese>English
しんしんSY
Thank you for your comment, Tasake for my first sake. I don't get many chances to drink turtle shell Hanabishi, but this pink label actually gave me a pineapple feeling when I slowly sipped and swallowed it. I love Saitama sake ❤️🫶😊
Japanese>English
しんしんSY
It is the moonlight divine power to match the moonless under the moon
The full moon outside 🌕.
It's a nice season
Here is the first sip!
It's bubbly and fresh, a little bubbly in the glass.
I think I prefer this one.
As I was saying that, I opened both!
The zangi was hot!
It was a starter while eating the appetizer!
knowledge of how to cook zangi
Alcohol 15%.
Rice used: 100% Jinriki
Rice polishing ratio
Japanese>English
しんしんSY
It's been a long time since I've been to Fukurokuju-san.
It's been a month since I've been here.
Everyone at the restaurant welcomes me with a smile.
Thank you very much 😊.
The manager told us there are a lot of things to choose from!
First of all, he offered us two kinds of Koei chrysanthemums!
The first one is Gekkaburai Omachi Unfiltered Nama Sake!
Not much aroma!
The mouthfeel is quite heavy but fruity!
It is 17 degrees, so be careful not to drink too much. ⚠️
Let's have a la carte dishes that you are interested in.
Knowledge
Alcohol 17 degrees
Rice used: 100% Omachi
Polishing ratio 80
Sake degree -1.0
Japanese>English
しんしんSY
We 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
Japanese>English
しんしんSY
IMPRESSION-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
Japanese>English
しんしんSY
They 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
Japanese>English
しんしんSY
This 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
Japanese>English
しんしんSY
I'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
Japanese>English
しんしんSY
Back 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
Japanese>English
しんしんSY
As 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
Japanese>English
しんしんSY
The 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%.
Japanese>English
しんしんSY
The 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
Japanese>English
しんしんSY
On 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
Japanese>English
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 🤗.
Japanese>English
しんしんSY
Jay & 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 😊.
Japanese>English