Timeline
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 しんしんSYWhen I visited Fukurokuju for lunch the other day, I was curious to know that they had such a sake.
I tried it because there was still some left!
I would describe it as a grapefruit-like white wine.
Quite sour and citrusy 🍋.
Sour Boy seems to be a raw wine!
After this, we had another glass of Saku Honochi, and it was time to go home!
Three and a half hours was too long!
Sorry for keeping the waiters waiting!
We will be back again!
Next month, I'll be back with my customers.
knowledge and skills
Rice used : Akita Sake Komachi
Rice polishing ratio : 60
Alcohol percentage : 14
Sake degree : -10
Acidity : 2.7
Yeast : No.77 yeast
Condition: Fire-brewed Kureヒョウ柄 特別純米+9 レオパルド生原酒特別純米原酒生酒 しんしんSYMy juniors were drinking this.
Oh, a leopard print of Kurei!
I'll have one too!
I think this is the hottest drink of the day!
It's so refreshing!
It's been a while since I've had CEL Urara, so this was my third leopard print in two years!
I was able to visit Kochi this year, and the image of Kochi's sake is slowly changing!
Torotaku rolls and ramen for the end of the meal 🍜 around here!
my extensive knowledge of ramen
Rice, rice malt Matsuyama Mitsui
60% polished rice
Sake degree +9
Alcohol 18 degrees しんしんSYThe manager said that this Tenka-nishiki is a special sake.
The toji was injured and the rice that was to be made into Amaganishiki was specially brewed only this year at a sake brewery in Saku.
So the label says it was made in Suzuka!
A little dry but still delicious!
On this day, we had a standard course meal, but they served it with even better ingredients than usual!
Thank you everyone 😭
I heard they have a few more drinks so I'm going to continue drinking!
The younger members have started drinking beer 🍺 shochu, wine 🍷 and many other things!
(with a great deal of knowledge and experience)
Rice: Yamadanishiki (produced in Mie Prefecture)
Rice polishing ratio: 60
Sake Degree: Undisclosed
Acidity: Undisclosed
Alcohol content: 15 しんしんSYAfter finishing the four types of Saku, we were offered Kouei Kiku today, which was Kibo, an unfiltered, unpasteurized sake!
It is a little more acidic than Saku, but also very fruity!
We are glad to have it again this year!
I'm curious about the green bottle, which he told us to try another different type of sake!
(a little bit of knowledge about sake)
Alcohol 16%.
Sake degree
Rice used: Hokkaido Kitsushizuku
Rice polishing ratio Zaku雅乃智(みやびのとも) 中取り 純米大吟醸純米大吟醸中取り しんしんSYSaku drinking comparison Vol.4
Junmai Daiginjo is the last one!
The manager said he didn't even open this one!
I'm so happy 😃!
I was happy with the last three, but I'm so happy to be able to drink even more advanced sake!
The younger members of the group also said this was really good!
We chatted, ate, drank and forgot about the time!
It was getting cold outside, so let's take it easy!
The manager commented that he will continue to stock a variety of sake in the future!
High expectations!
extensive knowledge
Rice used: Yamadanishiki
Polishing ratio: 50
■Alcohol content: 16 しんしんSYThe first two were served when there were only a few bottles left!
The next two bottles were left in the fridge in the back of the room, so we opened them and had a sip!
Fresh and juicy!
I love it!
Tachi's Bean Sprouts on this day!
I was impressed by the combination of spicy and sweet fruity sake!
From these two kinds of sake, my juniors started to drink sake!
They were so happy!
the knowledge of Japanese sake
Rice: Domestic rice
Polishing ratio：50
■Alcohol content: 15 しんしんSYComparison
The next one is Kanade no Tomo Junmai Ginjo.
Honochi is delicious, but this is even better!
You can feel the breadth of its flavor.
It goes well with zangi and sashimi!
The next one will be a more advanced version.
the secrets of the "Unkunpo" (a Japanese word meaning "knowledge")
Rice used : Yamadanishiki
Rice polishing ratio : 50
Alcohol : 15%. しんしんSYAt last, Fukurokuju-san has a new work of art!
I was told about it the last time I was there.
When I posted the information on social networking sites, there were many inquiries and people were drinking more and more!
They told us that they still had some available, so we started off with a Saku drinking comparison: ▶️
Let's start with Honotomo Junmai Sake!
As the label on the back says, it has a lychee aroma!
This store also has Daiyame, and you can feel that in Saku as well.
On this day, I was at the counter with two juniors from Tokyo.
We spent three and a half hours in Nomiho!
(some of the secrets of Japanese cuisine)
Rice: Domestic rice
Rice polishing ratio：60
■Alcohol content: 15 Shuho純米吟醸 こいおまち 秋上がり 限定品純米吟醸ひやおろし しんしんSYI'll finish with Yamagata sake.
This is a first for Shuho!
Junmai Ginjyo Koi Omachi Autumn Age Limited Edition
A refreshing hiyaoroshi!
We couldn't finish the sushi, so we kept it as a souvenir!
After that, we'll have some more HATENA from Hiran to compare!
And we cooled down with ginger ale!
I'll be back at the end of next month with my colleagues!
I'll probably come alone before then.
I'm sure I'll be able to find new sake again after October 1.
extensive knowledge on the subject
Rice Koiomachi, Hiroshima Prefecture
Polishing ratio 50%.
Yeast YK009
Sake Degree +1
Acidity 1.4
Alcohol 15%. しんしんSYThe three guys next door keep drinking this and talking about how good it tastes.
Brown Tsururei 🟤.
I always thought this label would be Koshitanrei, but hiyaoroshi is the same special junmai!
It was a delicious sake with a sense of the season!
The assistant chef was kind enough to serve us tempura!
We are still drinking!
We added sushi rolls and were satisfied again this evening!
extensive knowledge
Sake quality: Tokubetsu Junmai Sake (watered and pasturized, once fired)
Alcohol 16%.
Rice polishing ratio 55
Sake degree +3.0
Acidity 1.4 しんしんSYThey left it right where it was.
Tsukikage, for the third year in a row.
Last year it was Shinriki.
This year we went back to Kame-no-o as we did two years ago!
A delicious citrusy sake 🍶!
Drinking alone, slowly working on my phone, I'll be on the move again tomorrow morning!
I'm ready to go!
a few words of knowledge
Alcohol 14 degrees
Sake degree
Rice used: 100% Kame-no-o
Rice polishing ratio しんしんSYAnother customer was drinking this.
They have Mutsu Hachisen Hiyayoroshi too!
Then let's go there!
It was a nice and crisp sake!
It was labeled "orange", so not only did the label say "orange", but the taste also had a hint of citrus 🍊!
extensive knowledge
Rice polishing ratio 55
Alcohol 16%. Tenka純米吟醸 秋酒 生詰め原酒（瓶燗火入）純米吟醸原酒生詰酒 しんしんSYI've had a lot of Tenka in the past, but this Aubergine Autumn Sake was a first for me!
This was another refreshing and delicious sake!
The season is already autumn!
Lingering summer heat still lingers in Kanto
It's a great season in Hokkaido!
I am looking forward to the autumn sake and hiyaoroshi (grated sake) 😌.
extensive knowledge
Yeast : Kura yeast D-121
Rice used : Autumn Sei
Rice Polishing Ratio : 55
Alcohol percentage : 15% (undiluted) RecommendedContentsSectionView.title
