Timeline
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) しんしんSYDiscover Autumn Sake
Autumn leaves 🍁 and eggplant 🍆.
Tochigi sake Nanamizu
Autumn is the third year in a row
The label changes every year.
Last year it was white with autumn leaves🍁 and this year it is gold with autumn leaves🍁.
This year it is gold with autumn leaves
It was a calm sake 🍶.
Sketch of Sake
Rice used: Omachi
Rice polishing ratio ... 60
Sake degree ... -1.5
Acidity・・・1.8
Alcohol content・・・・16 しんしんSYI stirred slowly and when I went to open the lid, it popped and flew off!
I was careless!
Nama-zake, fresh, and sparkling!
It is such a sake 🍶.
Easy to drink 🍶.
It was a new brand for me!
extensive knowledge
Rice: Kame-no-o from Iwate Prefecture
Rice polishing ratio 65
Alcohol 17%.
Sake degree +9
Acidity 2.5
Amino acidity 1.6
Yeast No. 7 しんしんSYAll you can drink, drink as much as you want.
Comparison of gold and black letters on a white label
This is the third year in a row that we have had this Tomikunishiki.
It is a light sake 🍶.
Pork stew and seafood bean-curd soup arrived, and we drank slowly!
a few words of knowledge
Rice：Koji:Yamadanishiki from Kasai city Kake:Hyogo-Yume-nishiki from Kasai city
Polishing ratio：60
Alcohol Content：16.0
Sake meter degree: +3.0
Acidity: 1.8 しんしんSYHATENA β TYPE HATENA β TYPE
I don't have the tongue to tell the difference between this type and the alpha type.
But I like this kind of project!
I think I could at least tell the difference between Nama-shu and Hi-ire-shu.
I thought the taste was relatively similar.
Hiran is one of my favorite brands!
I'm so happy to have met this brand tonight 😃.
We ordered plenty of entrée, so let's take our time!
The restaurant is almost full and the manager is away, so the other staff is working very hard, so we'll let them have their own sake 🍶.
knowledge of what we do
Alcohol content: 14% (original) しんしんSYWhen I visited for the first time in a while, the manager said he was closed for some reason.
The other waiter brought out these two kinds from the back of the cold storage!
Hiran? HATENA
Alpha TYPE and Beta TYPE and
I had seen them on the SNS of a liquor store in Kiyota-ku a while ago, so I was hoping that maybe they had arrived!
They didn't open it for me and hid it.
I'm sure I'll become a regular customer of such a store!
Now, open both bottles!
Let's compare!
QR code for the Hatena❓ quiz!
It's hard to solve the riddle!
The taste has a good acidity and umami, and there is a slight bubbling in the glass cup!
Maybe it's a draft sake?
Anyway, this is the first time I've had HATENA, and it's a mysterious sake!
I couldn't get enough of it after the first saké, so I had to have another saké and another glass of HATENA!
I sent a line message to the manager to thank him!
Thank you very much 😊.
extensive knowledge
It seems that either alpha or beta is the message below
"Which of the four raw materials were chosen?" Did you use white yeast? Which of the two yeasts did you use? and "Nama or Hi-ire?" The system is based on answering four questions such as "Which of the two yeasts was used?
Alcohol content: 14% (undiluted sake) BunrakuReborn 純米吟醸 無濾過生原酒 Blue Mist純米吟醸原酒生酒無濾過 しんしんSYThis is the last one!
I've had a lot of Bunraku, but this Reborn Junmai Ginjo Unfiltered Nama-shu Blue Mist is a first for me!
It's so delicious!
I was satisfied to have the best to finish off the night!
After this, we also had Genmai and Kurei!
Mr. YS, the famous HO, came to the restaurant a little while ago!
He was seated behind me at the counter.
It was a close encounter!
People in the industry sometimes come here, so it's a feast for the eyes!
I went back to Nakajima Koen because the hotel price is still skyrocketing!
I had a good night's sleep in a pleasant drunken state.
extensive knowledge
Rice】 Domestic rice suitable for sake brewing
Polishing ratio】 50%.
Sake meter degree】 ＋0.2
Acidity】 1.8
Alcohol content】 16%. しんしんSYLast drink comparison
We have had Kinshari several times in the past, but the manager says
I think this silver rice is better suited for sushi!
The chef made us a roll of wasabi greens!
It was so delicious that it hit my nose!
The silver rice is the best to go with this and Toro Taku!
It's a little spicy sake 🍶!
Thanks for the melon for dessert!
extensive knowledge
Rice：Sasanishiki produced in Tango
Polishing ratio: 60
Alcohol content: 16-17%.
Sake degree: +5.0
Acidity: 1.8 川鶴たのののた 純米吟醸 生原酒 契約農家山田錦使用純米吟醸原酒生酒 しんしんSYWe drink Kawatsuru and Fukurokuju every year around this time.
The image has changed!
This Tanonota, made with contract farmer Yamadanishiki, is also a fruity sake!
Like Kurei, it has a pineapple flavor.
The food is delicious too, so the sake just keeps on coming!
extensive knowledge
Rice：Contract-cultivated Yamadanishiki produced in Tanona district, Kagawa Prefecture, Kanonji City
Polishing ratio: 58
Alcohol content: 15%.
Sake degree: -3.0
Acidity: 1.6 Kure純米吟醸 CEL うらら 生詰め 原酒純米吟醸原酒生詰酒無濾過 しんしんSYThe manager brought this sake, saying it is also his absolute favorite!
A commemorative sake drunk at this time last year when Keio High School won the championship at Koshien (Japan's national baseball tournament).
The yeast is CEL.
This is also my favorite fruity and sweet ❤️
The assistant chef brought us a dish made with Shiraoi beef!
He brought us a dish made with Shiraoi beef!
Thank you very much 😊.
Kurei also had another cup at the end of the meal!
extensive knowledge
Rice used: Tosa Rei
Polishing ratio ... 60
Sake degree ... -6
Alcohol content ... 14 しんしんSYThe manager says that it is very hard to get in Harmonic Emotion and Aizan from Genmai these days.
That must be because they are delicious!
I asked him to save some for me, so I had him pour me a full glass of this!
Pineapple feeling 🍍.
My favorite type!
Last time I was here after golfing with friends, we had a drink at Fukurokuju but I neglected to comment on it 🤣.
I had one more drink at the end with the same type of sake!
extensive knowledge
Rice used: Aizan
Rice polishing ratio 55
Alcohol content 16 Shisora紅葉ラベル 純米吟醸 無濾過原酒 火入れ純米吟醸原酒無濾過 しんしんSYThe next combination could be the strongest.
The red one is the one I was told to save when I came for lunch last week
The other is a purple space.
I have encountered many kinds of shiju since I first came across it here at Fukurokuju at the beginning of last year, and I had this autumn leaf label last year, too!
This summer has been extremely hot, but it's starting to look like autumn in Sapporo.
The taste is calm and sweet.
Delicious!
I ordered fried oysters again!
This is a rare way to eat oysters!
Knowing the Skills
Rice: 100% Miyamanishiki
Polishing ratio 55
Yeast: Giovanni's research
Alcohol 15% (Unpasteurized)
Sake Degree -2
Acidity 1.7 しんしんSYShiraoi (Hakuro) is a sake that has been available here at Fukurokuju for a long time.
Recently, it has also been available at Noe.
This retro label is a first for us!
The manager said this one is quite spicy too!
It is indeed spicy on the palate, but as you sip it slowly, you can feel the sweetness of the rice at the end!
I found this one tastier than the dry version of Bikyuu.
After the dry sake comparison, what's next?
By the way, I ordered my first Genghis Khan dish!
Unkunsho
Rice: 100% Wakamizu from Chita Peninsula
Rice polishing ratio: 65
Alcohol content: over 17° and under 18
Sake degree: +3
Acidity: 2.1
Amino acidity: 1.6 しんしんSYI visited today, Wednesday, because Thursday was full.
The usual counter
Manager, would you like to start with the spicy one?
I asked him and he brought me two bottles!
This is the first time I've ever had Bishou with a red label!
Junmai Super Dry!
It's still spicy!
The appetizer was sour, so it went down surprisingly well!
There are many kinds of Bishou!
Knowledge
Alcohol 15%.
Ingredient rice: Matsuyama Mitsui from Aichi Prefecture
Rice polishing ratio 60
Sake degree +10
Acidity 1.6 しんしんSYThank you for the meal.
I'm very satisfied.
They are going to put in a new purple space next time!
I'll be back after the Bon Festival♪
I'm glad you all enjoyed the last time we drank together, Shinsei-san!
(from a book written in the late Edo period, written in the late Edo period)
Alcohol 14%.
Rice used: 100% Omachi しんしんSYThe Last Drinking Comparison
The comparison of my favorite Koei Kiku that I got last month!
Sunburst is the best for summer!
Noodles (chilled tantanmen and jaja-men) for the end of the meal, both of which they made half!
We were full to the brim again this day 🫃!
extensive knowledge
14% alcohol by volume RecommendedContentsSectionView.title
