Timeline
しんしんSYI was about to drink Wilkinson's ginger ale, but the manager said he had put this in too.
Then let's drink it with ginger ale!
The closing drink was a good one!
We had Ramen at Fukurokuju, but we also had Miso Ramen at a new hotel called Warm Snow where we stayed for the first time!
It's getting cold, so let's warm up!
knowledge
Rice】Domestic rice
Alcohol content】6
Yeast used] -70
Sake meter degree] -70
Acidity] 5.0 Saika純米吟醸 雄町 ひやおろし純米吟醸ひやおろし しんしんSYZoga was paired with Yamamori.
Two years ago during this season, I was drinking Aki-agari Yamadanishiki!
I still don't understand the difference between Aki-agari and Hiyayogoshi!
It is a dark sake that has been aged for a year, right?
The manager who loves Omachi
It was delicious!
extensive knowledge
Rice used: Omachi (domestic)
Polishing 55
Alcohol content 15 しんしんSYI heard there were more drinks on this day.
The manager was so happy to bring us these two!
Let's have a little ginger ale too!
You can often find Yamamori at Fukurokuju-san, no Ie, and so on!
But it's been a while since I've seen blue letters on this gray background!
Fire-brewed.
It was very refreshing!
Torotaku, the waiter and the manager know exactly what I like!
Thank you very much 😭
knowledge
Rice Source：Hachitan-Nishiki produced in Hiroshima Prefecture
Polishing ratio : Koji rice 50% Kake rice 55
Sake degree: +1.0
Acidity: 1.6
Body temperature: 16 degrees Celsius しんしんSYComparison of Kawanakajima
As it says "dry", this one is spicier than the other one.
I was quite full from the many dishes served that day 🈵.
I think it's time to end the meal.
Both are made with 59% polished rice.
knowledge
Rice used...100% Miyamanishiki
Polishing ratio...59
Sake degree...+5
Acidity ...1.6
Amino acidity ... 1.3
Yeast used ...
Alcohol percentage ... 15 しんしんSYThe manager was sitting in the back of the room and watched the customer opening these two bottles!
Next, let's compare the Kawanakajima!
Yamabuki colored label!
I have had this every year since 2023 and 2024!
It is a standard sake to enjoy its acidity and spiciness!
Sketch of the brewery
Rice used: Nagano sake brewing rice
Rice polishing ratio: 59
Sake degree: ±0
Acidity: 1.5
Amino acidity: 1.3
Alcohol percentage: 15 しんしんSYManager, open your mouth for this one too.
It's marked 1801.
I had high expectations.
But it didn't taste like I expected.
Sake rice, yeast, rice polishing ratio, and many other factors go into the taste!
Sake is a very deep drink!
We had a course meal that day!
I think they may have upgraded this Bean-curd soup with Bean-curd soup with Bean-curd soup with Bean-curd soup with Bean-curd sauce!
It's the season for tasty tachi!
extensive knowledge
This work was released as part of Yamadaho's
This is a release in the "Enjoy the difference in yeast" series.
The partner is brewed with "Akita-style flower yeast AK-1" yeast.
They also have a light blue label sake.
Alcohol content 17
Rice used: Yamadaho
Polishing ratio 50
Yeast used: Kyokai 1801
Sake degree +3
Acidity 1.5 Tenka純米吟醸 秋酒 生詰め原酒純米吟醸原酒生詰酒 しんしんSYAutumn Eggplant Label
Tenka
It's been a long time
It looks like autumn sake!
Dim sum, a square one is served!
The fish paste with a rich flavor!
I asked the assistant chef about it, and he told me it was made by adding cream to the sea bream fish paste!
This is also delicious!
extensive knowledge
Yeast : D-121
Rice used: Gin-san
Rice polishing ratio: 55
Alcohol percentage: 15% (undiluted)
Sake Degree: -5
Acidity: 2.5
Amino acidity: 1.0 ZakuIMPRESSION(インプレッション)-N 純米大吟醸原酒純米大吟醸原酒 しんしんSYYou can find Saku in many places these days.
IMPRESSION-N Junmai Daiginjyo Genshu is fruity and amazing👍!
When polished well, it is still delicious!
Thanks for the sashimi, too, which was a good part of the meal!
This year, we had a good catch of Akinata fish and bad salmon!
knowledge
A directly pumped version of "Saku Junmai Daiginjo Masanochi Nakadori
Rice：Yamadanishiki produced in Mie Prefecture
Polishing ratio: 50
Alcohol content: 16%. しんしんSYNext, the manager brought two bottles.
This one was also opened!
We meet Tenka-Nishiki here at Fukurokuju about once a year!
The manager told me about the relationship between Tenka Nishiki and Saku!
When I hear such a story, I feel Tenka Nishiki is like Saku!
extensive knowledge
Raw material rice "Yamadanishiki produced in Mie Prefecture
Yeast used: "Mie Prefecture Yeast
Rice polishing ratio "60
Alcohol content "15 degrees しんしんSYTrial product "Anastasia Orange" that I was curious about on SNS.
Here it is!
The taste is completely different from Ikumochi!
It's still citrus 🍋 orange 🍊 type!
There are almost no bubbles in the glass, but it tastes like freshly squeezed lemon 🍋!
Enjoyed the depth of Koueikiku again this day!
Sake-no-wa, my number one brand has reversed from Shinsei to Koei-Kiku!
It's a fierce battle between these two brands!
I'm going to match it with hot zangi!
Knowledge
Rice : Hachitan-Nishiki
Rice Polishing Ratio : Undisclosed
Alcohol Content : 12 degrees Celsius しんしんSYComparison of Ikubou
Just released from the warehouse in October this year.
This one has a lot of bubbles in the glass!
It seems to be more energetic than the ice-aged one.
The ice-aged one is darker in the mouth.
This one is lighter and lighter.
I could feel the pear taste when I sipped it slowly!
Hooray for a fresh mouthful!
On this day, the top clearings were poured without stirring!
The middle of the appetizer. The assistant chef asked me how I liked it when I was leaving!
When I replied that it contained tuna, he said, "Yes, it's a combination of tuna and blood.
It seemed to have been made on a trial basis.
I like ❤️ this blood mixture!
extensive knowledge about tuna
Rice： Domestic rice
Rice polishing ratio: ---
Yeast: ---
Alcohol content: 16%. Koeigiku幾望 天然乳酸菌仕込み 無濾過生原酒 蔵内氷温熟成原酒生酒無濾過 しんしんSYIt's been a while since I've visited... ♪
I also wanted to let you know that I will be moving out next month.
Thank you again!
The manager, with a friendly face, brought us two bottles of sake.
He told us that two kinds of "Ikubou" had been released.
I didn't know that!
If you haven't had this one, let's try three kinds," he said!
Kouei Kiku, three different kinds of sake!
Ice-aged in the cellar, this is really a deep and delicious sake that makes your mouth dance!
It tastes like a Japanese pear!
Just like the Niitaka pears we had at home yesterday!
extensive knowledge of Japanese pears
Rice： Domestic rice
Rice polishing ratio: ---
Yeast: ---
Alcohol content: 16%. しんしんSYThe last of the day.
Gekkaburai Omachi Unfiltered Unrefined Nama Sake is a firm type of sake in Koeikiku's lineup!
We drank a lot of Hiyadoroshi and finished the day with the last one!
Our hotel for the day was on Raccoon Street!
It's a 15 minute walk from here!
We were next door to Torin and also close to JIKI, but our favorite restaurant, Fukurokuju, has its own charm!
I also met the daughter of the manager, and was introduced to a new employee at this friendly restaurant!
We will be celebrating our 9th year in November👀!
extensive knowledge
ALC (%): 17.0
Main Ingredient: Omachi
Rice polishing ratio (%): 80 Koeigiku月影 Shinriki 天然乳酸菌仕込み 無濾過生原酒原酒生酒無濾過 しんしんSYThe Honored Chrysanthemum that we can meet every month this year except February.
It was the same combination as last time, but I chose it for the last drink comparison!
This Tsukikage is my favorite genre!
Last time we drank them in reverse order, but the next one is a bit closer to autumn sake, so it's a bit of a reset!
We ordered too many dishes and I was already full!
Let's finish this night with this comparison!
We have another one tomorrow!
knowledge
Rice : Kumamoto Shinkiki
Alcohol content : 15 Maruta特別純米 無濾過生詰原酒 ひやおろし特別純米原酒ひやおろし無濾過 しんしんSYMaruda, Hiyayoroshi for the first time in 3 years!
I had seen pink Maruta and this hiyayagoroshi Maruta twice each.
I had seen them on SNS, so I met them at Fukurokuju this time!
Let's finish the hiyaoroshi this day!
The manager told me that he had a hard time when he drove to Nemuro due to the recent linear precipitation zone in Hokkaido!
I was lucky because I was also making a round trip from Kushiro to Obihiro a few days before that!
extensive knowledge
Polishing ratio 50%.
Yeast used: undisclosed
Alcohol percentage 17
Sake Degree +1
Acidity 2.2
Amino acidity 1.3
Rice used: Ginpu 琵琶のささ浪Sasanami 純米吟醸 雄町 秋純米吟醸ひやおろし しんしんSYThe store is busy and the manager looks busy.
I said no to the other clerks and took out what I wanted from the cold storage: ⏏️
What is this?
No, no, no, SASANAMI?
That's a first for me.
Seems to be Oumachi's Aki-agari.
All the same genre on this day!
I can enjoy the strength and weakness if there is a light nigori or a lighter fruity sake.
extensive knowledge
Rice polishing ratio: 60
Sake degree: ±0
Acidity: 1.4
Amino acid: 0.9
Alcohol content: 15 Hanzo特別純米酒 ひやおろし原酒特別純米原酒ひやおろし しんしんSYHiyoroshi, there are a lot of guts!
I neglected to comment on Hanzo last time.
It's a raw sake, so it's more robust than its neighbor Mutsu Hachisen.
It is dry!
Shrimp fried with mayonnaise is here, so we counter it with a dish with a strong flavor that will not lose to the sake!
Knowledge
Alcohol 17%.
Sake degree +5
Acidity 1.8
Rice polishing ratio 60 しんしんSYI had this Mutsu Hachisen Hiyoroshi last time.
Hiyoroshi, to be continued!
This is also a solid type of Mutsu Hachisen.
Five fresh sashimi!
I don't know why there are always more than 5 sashimi!
Thanks to the chef for his thoughtfulness!
The chef's daughter was visiting with a foreign friend across the street, so we greeted her for the first time!
They were back from the U.S. and spoke fluent English!
extensive knowledge
Koji rice: Aomori Prefecture rice
Kake rice: Aomori Prefecture rice
Rice polishing ratio 55
Alcohol content 16%. しんしんSYIt was a busy day and lunch was a 3 o'clock snack 🍮.
Pudding & cream puffs at Tomakomai!
It was a strong start at Fukurokuju!
I still had some of the Kamikawa Taisetsu I drank last time!
And I skipped commenting on it until later!
Yellowish sake in the sake cup..,
Voluminous!
It has a thick flavor and acidity unique to Yamahai!
I told the manager that it would be better to heat it up!
We had another saké, and now, what's next?
extensive knowledge
Rice used: "Ginpu" from Hokkaido
Polishing 80
14% alcohol by volume Zaku純米吟醸 ひやおろし 山田錦 2025純米吟醸ひやおろし しんしんSYSuddenly we were able to visit the restaurant and made a reservation by phone.
We went to the first counter.
It was a busy day!
The manager asked us to try two of them right away.
Hiyaoroshi, a seasonal staple!
Fukurokuju-san has started to serve Saku regularly, so they left a little bit of this Hiyoroshi for us!
I expected it to be tougher than the one next door because of its raw color!
Saku still has a Saku feel even when it is hiyaoroshi!
I like this fruity taste. ❤️
Lunch was light, so let's eat and drink well!
By the way, this was the third year in a row of Saku hiyaoroshi!
The label is the same color as last year!
The year before that, 2023, was a light gray?
Knowledge
Rice: Yamadanishiki
Rice polishing ratio 55
Alcohol content 15 RecommendedContentsSectionView.title
