Timeline
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 しんしんSYI went to Fukurokuju, my home brewery.
The manager asked me if I had left some Sukai Seikai Special Junmai Unfiltered Nama Sake. Did you drink it?
I had been curious about it since I saw it on SNS, but it was hard to find it in any stores.
The light blue 🩵 on the label
It's beautiful.
The manager said it was the kind of sake that makes you feel at ease when you drink it at the end of a night of drinking various kinds of sake.
I had it right off the bat!
Relatively robust for a Koueikiku!
But I can understand the manager's point somehow.
Sky debut!
I thought Kouei Kiku didn't call itself Junmai, Toku Junmai, or Jungin, but this time it was called Tokusen Junmai (special junmai).
So I'm convinced it had a solid taste!
I am looking forward to another Kouei Kiku!
Knowledge of Sake
Alcohol 14%.
Sake Degree
Rice used: -
Polishing ratio 60
Koueikiku finally releases its standard sake. しんしんSYLet's drink another kind 🍶.
My selection of Genmai.
Definitely delicious!
It was a beautiful sake!
We had a lot to talk about after we paid!
The desserts were also gorgeous!
I'm glad we were able to celebrate our 8th anniversary!
I will keep coming back to Fukurokuju!
I had a chance to say hello to all the waitstaff on my way out!
extensive knowledge
Miyamanishiki 49% polished
Sake degree +3
Acidity 1.6
Alcohol 17 degrees Celsius Hijiri純米吟醸 山田錦 無濾過生酒純米吟醸原酒生酒無濾過 しんしんSYThe manager looks busy again!
He also took the liberty of taking it out of cold storage!
He told everyone that the saint is absolutely delicious.
Pour and sip!
Yamada-Nishiki unfiltered unpasteurized sake!
It was my first time drinking this sake, but what a fresh, pineapple-like sake!
It was my favorite type of sake of the night!
Sushi for the finale: Aji, Akinata fish, and my favorite, Toro Taku!
my extensive knowledge of Japanese cuisine
Ingredients : Yamadanishiki from Hyogo Prefecture
Rice polishing ratio : 50
Alcohol content : 15
Yeast used: M310 しんしんSYNext is another kind of Koei Kiku
Kibo - Unfiltered unpasteurized sake brewed with natural lactic acid bacteria
I drank this at the end of last month, and there was still some left!
More acidic than the Tsukishita Muyori.
Grapefruit like taste!
Shiraoi beef dish!
Our guests were surprised at how many delicious dishes were served!
I was also happy to see such a big appetite!
It's great to have a drink with people who love to drink 😃.
knowledge of how to make the best use of it
Alcohol content - 16
Sake degree
Rice used: Hokkaido Kitsushizuku
Rice polishing ratio Tenka『萌芽-ほうが』純米大吟醸 無濾過原酒純米大吟醸原酒無濾過 しんしんSYThe manager looks busy.
Then, as usual, I looked into the cold storage and found this red label.
Let's try it!
Onagawa Tenka's new brand "Moeba" Junmai Daiginjo Unfiltered Harajuku!
I was curious about this on SNS.
A little heavier than the Amahana image, with a sweet and sour taste.
Oh, a new encounter!
The dish is Tachi's Bean Paste which is available at Fukurokuju in winter!
The spiciness and sweetness of Tachi
The sweet and sourness of the sake!
It's a great night!
Talking and laughing 😆!
Kansai people are there to make fun of each other!
We forgot about time and ate and drank 🍶!
sharing our knowledge and experiences
Rice used / Akita Sake Komachi (from Akita)
Rice polishing ratio / 50
Sake Degree / ±0
Acidity / 1.8
Alcohol / 15
Condition / Nama-filling (once fired)
Yeast used / AK-1 yeast (Akita-style flower yeast) しんしんSYBefore the evening party, we came for lunch too, Fukurokuju!
I wanted to congratulate you on your 8th anniversary first.
I delivered the congratulations and had a pre-meeting for the evening party.
The manager told us that this was included in the package and that he would serve it to us.
It is said to be a rare sake again this year!
Fukurokuju-san got one of the three bottles of this sake that the liquor store had only three bottles of this time!
The guests were all raving about it!
It seems that everyone liked the dry type ❤️
Sea bream shinjo topped with XO shoyu!
Delicious!
Since we were having an evening party, I had a special half of a seafood rice bowl made by itself for lunch!
I'm going to hold off on the booze for lunch and get ready for the night.
extensive knowledge
Alcohol content: 15 to 16 degrees Celsius
Sake degree +3.5
Acidity 1.3
Rice used: 100% Hokkaido Ginpu rice
Polishing ratio 60 Koeigiku月下無頼(げっかぶらい) さがびより 無濾過生原酒純米原酒生酒無濾過 しんしんSYDishes
Upgraded from the usual with appetizers, zangi, and sashimi!
Next came the abalone and shark's fin on a bed of soggy daikon radish!
This is the first time I've seen this dish at Fukurokuju!
This makes the sake go down a treat!
The manager told us that they had two kinds of Kouei chrysanthemum on the table that day!
The first one was Gekkaburai Sagabiyori, an unfiltered, unpasteurized sake!
Last year it was brewed with Omachi.
This year it seems to be from Sagabiyori!
A little heavier sweet and sour!
Oh, this is the taste they have achieved this year!
Great sake with delicious food!
The day before, a friend of mine from the sake brewery contacted me to tell me that Fukurokuju-san was here!
Let's have a drink together again next time 🍶!
knowledge of how to make the best of what we have
Rice : Sagabiyori produced in Okayama prefecture
Rice polishing ratio : 80
Alcohol content : 16%. しんしんSYThe day before the event, I learned about Fukurokuju's 8th anniversary on SNS, so I couldn't leave empty-handed!
In addition to Okinawan souvenirs, I made preparations at the Haneda Airport store.
Congratulations 🎈㊗️🎊
Thank you for your continued support 🤲.
The evening party started with Saku!
Happy to be able to drink Saku regularly in the future😃!
Kananochi Junmai Ginjo was presented to the guests
Yum, yum, yum 😋.
they all said the same thing 😋 😋
So happy to be able to enjoy it!
Today's dish was a special omakase!
Excellent dishes...
a wealth of knowledge
Alcohol 15 degrees
Rice polishing ratio 50%.
Yeast used: Association 14 yeast
Water used for brewing: Water from the Suzuka Mountains RecommendedContentsSectionView.title
