Timeline
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 KatsuyamaDATE SEVEN SEASON Ⅱ Episode Ⅲ 勝山 style純米大吟醸 しんしんSYI liked Suminoe style better when I compared them in July: ❤️
Maybe it was because it had been open for a little while, but I didn't notice any difference between the two this time!
Both are delicious 😋.
Skandhavn
Alcohol 16
Rice used: Yamadanishiki (Hyogo Prefecture)
Polishing ratio 45 SuminoeDATE SEVEN SEASON Ⅱ Episode Ⅲ 墨廼江 style純米大吟醸 しんしんSYSecond Dateseven this year.
Mr. Fukurokuju, he seemed to have purchased two sets and recommended me to buy the last one.
Thank you very much!
The Fukurokuju-style fried oysters were also excellent!
Unsknowledge
Alcohol content 16
Rice used: Yamadanishiki (Hyogo Prefecture)
Polishing ratio 45 Azakura純米吟醸 無濾過原酒 ゆきのふスペシャル純米吟醸原酒無濾過 しんしんSY1 sho bottle (1.8 litres)
A few bottles left!
We were told to have all the rest, so we drank two cups of sake.
Green label
Fire-aged unfiltered sake!
Next time I would like to meet a pink one 🩷!
extensive knowledge
Rice used: Akita Menkoina
Rice polishing ratio: 60
Sake degree: +2
Acidity: 1.6
Yeast used: AKITA Yukiguni yeast
Alcohol percentage: 15 Fudo夏吟醸 彗星辛口 純米吟醸 無濾過生酒純米吟醸原酒生酒無濾過 しんしんSYI had it once at the start of summer.
Second time this year.
It was a refreshing summery drink!
The dim sum was served to us!
Thank you very much 😊
I can still drink more 🍶🍶🍶🍶🍶.
extensive knowledge
Ingredient rice: Hokkaido Comet
Rice polishing ratio 60
Sake degree +8.0
Acidity 2.5
Amino acidity 1.7
Yeast used: Yeast No. 701 肥前蔵心純米吟醸 無濾過生原酒（雄町）純米吟醸原酒生酒無濾過 しんしんSYDrinking Comparison
The other is Saga Sake
It's been a long time since I had it twice in Sapporo!
It tastes similar to Shirokuma-kun....
A bit dark and fruity
Good aroma too!
I'm glad I chose this combination.
extensive knowledge
Rice: Omachi
Polishing ratio 50%.
Alcohol content 15%.
Sake degree -0.2 RecommendedContentsSectionView.title
