Timeline
しんしんSYNext drink comparison
Both are new to me!
First, the blue label Shirokuma-kun: 🐻❄️
Good aroma
Sweet and fruity!
This is very delicious 😋!
It was my favorite of the night!
Stir-fried vegetables were also served to replenish our vitamins!
knowledge
Rice: Ginga
Rice polishing ratio 55
Sake degree +3
Alcohol content 16 しんしんSYThis was also available last year 🍶.
Taste of white wine
Less sweet than Natsu Doburokku
It has a sour taste.
The appetizer of the day, peeled tongue with spicy sauce!
This is a must-try dish!
I told the assistant chef that it was delicious when I left!
extensive knowledge
Rice type : Koji : Hanabukiyuki Kake : Masugura
Rice polishing ratio: Koji:55% Kake:60% ■Alcohol percentage: 13
Sake degree: -22.0
Acidity: 2.8 しんしんSYSuddenly I was able to go and made a reservation.
The manager told us that there were only a few sakes that we hadn't had yet this year.
We started with a Mutsu Hachisen sake comparison in the cold storage: ▶️
Summer Doburokku is still delicious 😋!
Sweet and sour, how delicious!
It was over 30 degrees Celsius in Sapporo that day!
Drinking delicious sake, we recovered our energy. ❤️🩹
extensive knowledge
Rice type : Hanabukiyuki
Polishing ratio：Koji:55% Kake:69% ■Alcohol percentage：-13.0
Sake degree: -25.0
Acidity: 1.5 しんしんSYHot Yaki-sai!
I like dim sum such as dumplings and small basket dumplings, but in fact, I love yaki-sai!
The last dish of the day was Yaki-sai!
There was plenty more in the cold storage, but this day we selected Koei Kiku's Sunburst Unfiltered Unrefined Nama Sake!
Hello Koei-Kiku Omachi was also available, but I was in the mood for Sunburst!
I think there was a lot of greefiness tonight!
Hot days make me want to drink refreshing sake.
After this, we finished off with a lot more of the Flax Cat Kai that we brought with us!
Enjoy the rest of the Shinsei Hanpukai at the store!
extensive knowledge
Rice used: Domestic rice
Polishing ratio Not disclosed
Alcohol content 14 しんしんSYCome to think of it, I haven't seen you at Nanamizu lately.
I've seen you quite often in the last 3 years, but this is my first Nanamizu this year!
Aizan's label has also changed from red to black 🐦⬛
I'm in love with the shikaru fruity sake!
extensive knowledge
Rice used: 100% Aizan
Rice polishing ratio: 55
Alcohol content: 16%.
Sake degree: -5.0
Acidity: 1.5 Hanzo純米大吟醸 Father'sDay純米大吟醸 しんしんSYIt was almost time for the last order of food.
I could eat a little more, so I asked for a bowl of jarred noodles and yaki-sai!
I heard that this was the first time that Fukurokuju had jarred noodles on the menu!
The sweet and spicy miso meat goes well with sake!
The manager had ordered this for us and opened the bottle!
I've been to Mie this year and have encountered Hanzo a lot!
But this Junmai Daiginjo Father's Day was my first!
A little spicy!
It goes well with food!
Knowledge
Rice used: 100% Mie rice suitable for sake brewing
Polishing ratio 50%.
Yeast MK3
Alcohol content 16%. しんしんSYa bottle of clear water that I'm interested in
Illustration of a lovely woman
Let's drink
It says "Azakura" on the bottle.
It was fruity and easy to drink!
According to my research, the green label is fire-aged sake.
The pink label seems to be Nama Sake.
I'd like to try to find a bottle of Nama Sake somewhere!
extensive knowledge
◆Yukinofu x A-Sakura Project
A collaboration between Yukinofu Design Yuki Tsujimoto, an Osaka-based designer, and A-Sakura Sake Brewery has been realized! This is a collaboration with rice rice "Menkoina" born in Akita and AKITA snow country yeast UT-1.
Type：Junmai Ginjo Hi-iri
Ingredients : Rice, Rice malt
Sweetness/Slightly spicy/Sweetness ratio：Nihon-Shu-Grade +2 Acidity 1.6
Rice polishing ratio: 60% (Akita Mencoina)
Alcohol content: 15 しんしんSYLet's have a glass of Shinmasa Hanpukai and Okunoto Shirakiku with a glass of wine, and after this, let's have the ones we are interested in in the cold storage at the same pace!
Harmonic Emotion, which the manager left for us because we only have a little left!
I like this type of wine after all!
The assistant manager served us deep-fried prawns with tartar sauce!
Since this was served, I was still ready to drink!
extensive knowledge
Miyamanishiki 49% polished
Yamadanishiki 35% polished
Alcohol content 16 しんしんSYComparison of Okunoto's Shirakiku
Eiheiji Hakuryu Collaboration Brewing Sake is highly aromatic and the acidity is the key.
This kind of sake is very impressive because we don't often have a chance to drink it.
It was late when we arrived at the restaurant, so we ordered sashimi and torotaku early, and got on with it!
Knowledge
Ingredients: rice (domestic), rice malt (domestic)
Rice polishing ratio: 55
Rice used: 73% Gohyakumangoku, 27% Yamadanishiki
Alcohol content: 15
Yeast used: FK801C
[Fukui Prefecture]Symphony Yoshida Shuzo Co. しんしんSYI had brought in the Shinmasa Hanpukai sake I had received as a gift the day before and had it chilled!
We arrived at the restaurant a little after 8pm.
First, we toasted with Murasaki Yatagata 2022.
The manager and I drank it right after opening the bottle!
This is a sparkling wine!
Sparkling sake, it was umashuwa!
Flax cat Kai was another delicious sake with a clear, delicious sweet and sour taste!
Thank you Sakura master!
After that, I was allowed to drink a pair of commemorative sake for the Noto recovery that was in a plastic bag last time!
They left some for us!
Shirakiku from Okunoto is a new brand!
It's a special junmai sake, so it goes down your throat and feels a bit sharp!
I don't usually come across Noto sake so it's nice to have something rare 🙆🙆.
The leper paste on the plate was made from eel!
I checked what the leper paste was made of and it turned out to be eel!
This is also delicious 🙆
It goes well with sake!
Skills and Knowledge
Ingredients: rice (domestic), rice koji (domestic)
Rice polishing ratio: 55
Rice used: 73% Gohyakumangoku, 27% Yamadanishiki
Alcohol content : 15
Yeast used: Kanazawa yeast
[Fukui Prefecture]Symphony Yoshida Shuzo Co. HijiriINDIGO青 なつのひじり 純米吟醸 夏酒純米吟醸 しんしんSYThe Last Cup
There wasn't much left, so I put it all in!
St. Natsu no Hijiri
I will have it for the third year in a row!
Last year I neglected to comment 😂.
This year, I'll do it right,
It's my favorite type of sake with sweetness of Ramune type!
This day was for DATE SEVEN!
I was already full because I had eaten a bowl of pork ramen at around 2pm at the Sunagawa parking area 🈵.
What I couldn't finish, I brought back as a souvenir!
The manager offered us these two kinds of sake at the table, but we saved them for next time!
I will be back again!
We are going back to our hotel near Nakajima Park today 🏨.
Thank God it stopped raining ☂️
extensive knowledge
Alcohol content: 14
Sake meter: -4.8
Acidity: 1.7
Rice used for making：Gunma rice
Rice Polishing Ratio : Koji 35%, Kake 60
State：Heated 若蔵きわだつ酸味白麹仕込み 純米酒 生酒純米原酒生酒 しんしんSYLet's compare this retro-labeled one, too!
The manager told us that this is a Hokkaido sake.
Wakakura is not registered as a standard brand at Sake-no-wa!
Please register it!
It was a refreshing and tasty sake!
Sake made with white malted rice
I'll keep this in mind.
Tonight, there was a celebration party for a former waiter at the back of the restaurant!
I also had a bowl of chilled tomato soup that was served at that time!
Lightly acidic, cold and delicious!
Thank you very much!
Congratulations ㊗️
The last dish was my favorite, Toro Taku!
a great way to learn the secrets of the art of cooking
Rice used: Kitsushizuku (Hokkaido)
Rice polishing ratio / 60
Sake meter / ±0
Acidity / undisclosed
Alcohol content / 14~15
Condition / Unpasteurized (Hon-nama) Sugata純米吟醸 愛山 無濾過生原酒純米吟醸原酒生酒無濾過 しんしんSYThe appearance of silver letters on a white background
Beautiful!
Last year, after playing golf with friends in Hokkaido, I got a bottle of this "Aizan" straight from the cup.
This time, it seems it is not directly pumped.
The aroma is very promising!
When I drank it, I found it to be quite deep and heavy!
It is more like dried grapes or dried fruits than fresh fruits!
It was unique among the sakes we drank today.
extensive knowledge
Alcohol content 17.3
Rice used: Aizan
Rice polishing ratio 55
Yeast used
Sake meter degree -2 しんしんSYHere's the next drink comparison!
Since the store was crowded, I took the liberty of taking them out of the cold storage!
Hagi no Tsuru and Sagata
I've had a lot of Haginotsuru, but this was my first time to try the Gin no Iroha special junmai!
It was a mild, light sake 🍶.
Zangi and seafood Bean-curd soup with Bean-curd and Bean-curd soup with Bean-curd and Seafood!
After all, you can't miss this when you come to Fukurokuju!
Knowledge
Rice used: Gin-no-Iroha produced in Miyagi Prefecture
Rice polishing ratio 60
15% by volume しんしんSYMy Koueigiku debut was at Hello! KOUEIGIKU Aizan at Fukurokuju-san.
Every year I get either Aizan or Omachi!
The manager remembered me well and this year I got Hello Yumachi!
I'm sure you will like it. ❤️
I went back and read past posts and sure enough, there were many comments about how delicious Hello Aizan and Yumachi were!
I didn't look at the cap this year.
Was it gold or silver?
But it was clear, so it must have been gold 💰.
Last year the bottles were clear, this year they are back to the old brown color!
Now let's taste it!
Fruity, complex and unexplainable!
Thank you very much for opening the bottle 😊.
We are waiting for Aizan (Omachi) too!
Sketches of our knowledge
Alcohol 14%.
Sake degree
Rice used: 100% Omachi
Polishing ratio しんしんSYAfter drinking DATE SEVEN, there were still some more sakes I was interested in...
The manager asked us to compare the Koueikiku!
I had the Haruzion last time, but there were only a few left, so I had to try it!
It tastes like grapefruit!
It seems they served us sashimi today as well!
Thank you very much, chef!
extensive knowledge
Alcohol 14 degrees
Sake degree
Rice used: Shunyo 100%.
Rice polishing ratio SuminoeDATE SEVEN SEASON2 episode3 墨廼江style純米大吟醸 しんしんSYKatsuyama & Suminoe's Date 7 this year
Watch out for the next one!
Good aroma!
Very aggressive in the mouth
heavier than Katsuyama
It's polished nicely, so there's no harsh taste, but it's still pretty heavy.
I liked this year's version better than Katsuyama's. ❤️
Hope to come across it again next year!
extensive knowledge
Rice used: "Yamadanishiki" from Hyogo Prefecture
Polishing: 45
Specified name sake, etc. Junmai Daiginjo/Hiirei-shu
Degree of alcohol content 16
The beautiful bottle design is inspired by the Tanabata Festival, the Milky Way, and the San Juan Bautista, a sailing ship that has long been a favorite in Ishinomaki, where the leader brewery, Suminoe Shuzo, is located. KatsuyamaDATE SEVEN SEASON2 episode3 勝山style純米大吟醸 しんしんSYThis year's Tanabata was on Sunday.
And I couldn't go to Sendai.
So I wondered if I could meet DATE SEVEN somewhere.
Yesterday, Monday, Fukurokuju was closed, so I called today.
The manager told me that they were open, so I made a reservation.
I had read on social networking sites that there are two types of SEVEN this year, Katsuyama and Suminoe style.
Let's start with Katsuyama!
Orihime Bottle
A beautifully polished fruity sake!
It's quite something!
DATE SEVEN has become an annual event.
I wonder what the next one will be like?
extensive knowledge
Rice used: "Yamadanishiki" from Hyogo Prefecture
Polishing: 45
Specified name sake, etc. Junmai Daiginjo/Hiirei-shu
Degree of alcohol content 16
The beautiful bottle design is based on the image of Tanabata paper streamers, the Milky Way, and Izumigatake, a mountain that rises in front of the leader brewery, Katsuyama Shuzo. しんしんSYJunmai Daiginjo Comparison
Junsei is a brand we often encounter here at Fukurokuju.
But this was my first time to try Junmai Daiginjo!
Hanzo's ogara-mi is a little sweet.
This Junsei has a good acidity because it is a sake yeast yeast yeast yeast!
We drank a lot the night before, so that's all the sake we had tonight!
The story is still going on!
Before we knew it, all the other customers had left and it was just the two of us!
Sorry for staying up so late, Mr. Manager!
It was a fun evening meeting after a long absence!
The cold tantanmen noodles to finish off the evening was also delicious!
extensive knowledge
Rice：Contract-grown Hyogo-Yume-Nishiki produced in Kasai City, Hyogo Prefecture
Polishing ratio: 50
Alcohol content: 14%.
Sake degree: ±0
Acidity: 1.7 Hanzo別注 おりがらみ 純米大吟醸 神の穂 生原酒純米大吟醸原酒生酒おりがらみ しんしんSYI took some Halcyon, and now I have some time to kill.
Yes, let's have another glass!
The manager left two bottles of Junmai Daiginjo for me, saying it was my favorite!
First, an ogara-mi!
We had met it last year, too!
It is less spicy than Kure's ogaraumi and has a touch of sweetness!
Because it is jun-dai, there is no cloying taste!
Brief Sketch of the Brewery
Rice used: Kami no Ho from Mie Prefecture
Rice polishing ratio: 50
Alcohol content: 17 RecommendedContentsSectionView.title
