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Kaiunにごり 無濾過純米 愛山 生純米生酒無濾過にごり酒 しんしんSYThe last of its kind.
A good name for a good drink.
I celebrated my birthday two days ago and started a new year ▶️
I got this sake with a wish that this year will be a good year too 🍶.
Aizan Nigori Sake
We had a light nigorizake and finished it off with a spicy ginger ale!
Let's see how the cherry blossoms are in Hakodate🌸
extensive knowledge
Type Junmai-shu
Type Nama-shu
Alcohol content 17
Rice / Polishing ratio 100% Aizan / 55 亀甲花菱純米吟醸生原酒 無濾過中取り 山田錦純米吟醸原酒生酒無濾過 しんしんSYKameko-Kanabishi, perhaps a brand I have never had before?
But when I looked it up on Sake-no-wa, I found that I had had Miyamanishiki at a self-serve sake store in Kushiro in the past!
There, it was described as a fruity sake, but this Yamadanishiki seems quite heavy!
I was expecting a more fruity sake, but it was not to my taste!
The other day, Fukurokuju was on a TV program!
The main dish at that time was crab fried rice!
So I asked him to make me a half portion to end the meal!
They put quite a lot of hairy crab meat in it, so it was full of crab-like texture 🦀.
I am almost out of the rest of my sake!
Let's drink the last kind and call it a night!
extensive knowledge
Rice: Yamadanishiki
Rice Polishing 50%.
Alcohol content 17-18 Kakurei特別純米 越淡麗(こしたんれい)55% 無濾過生原酒特別純米原酒生酒無濾過 しんしんSYThere was also a Tsururei.
I brought it out from the cold storage by myself.
It's a very dignified sake.
It was a little bit different from what we drank today!
It had a bit of impact among the sweet and fruity sake.
a little bit of knowledge
Koshitanrei" is a super-elite variety developed by crossing Yamadanishiki and Gohyakumangoku, two of the most popular rice varieties for sake brewing, and can be called the "thoroughbred of sake rice".
Rice used: Koshitanrei produced in Niigata Prefecture
Polishing ratio: 55
Alcohol content: 17%.
Sake meter: Not disclosed
Acidity: Not disclosed しんしんSYThere were still a few left.
Kamikawa Taisetsu 🌸 with a cherry blossom label
Pour every last drop into the boar cup.
Cherry blossom viewing in Sapporo🌸
We celebrated with a cherry blossom label Kamikawa Taisetsu 🥂.
This Kamikawa Taisetsu is quite fruity!
There was a friend of mine at the counter in the back.
Let's have a drink here again!
Let's drink together here again 🍶.
knowledge
100% Hokkaido "Kitashizuku" rice
Polishing ratio 50%.
Sake degree: undisclosed
Acidity Not disclosed
Alcohol 16%. 白木久シラキク 酵母＆麹四種仕込み NUE～鵺～ 無濾過生原酒原酒無濾過 しんしんSYHe brought me this one, saying it's a little unique.
I'm interested!
The manager poured a little bit into the cup, but I said I would drink some more and poured some more myself!
It was sweet and sour like nothing I've ever experienced before!
This sake is typical of Shirakikyu in Kyoto!
But I decided not to have another glass!
We still have a long way to go!
I wanted to eat liver today!
So I had leek liver with white liver!
extensive knowledge
Rice: All "Koshihikari" (produced in Tango)
Alcoholic strength: 14 degrees
Specification: Unfiltered unpasteurized sake
Rice polishing ratio: 60
Sake degree: -35
Acidity 3.5
Amino acidity
Yeast: Kyoto yeast "Kyo-no-Hana", "Kyo-no-Saki", "Kyo-no-Ko", "Kyo-no-Koi Yamasan純米吟醸 金紋錦 五割五分 無濾過生原酒純米吟醸原酒生酒無濾過 しんしんSYThe season is over for cod roe, so instead they are using sea bream roe to make mapo doufu!
It is quite good!
He offered me some of this to keep for later!
Bon appétit!
There were two cups of it!
We had Yamazan in Kumamoto the other day, and Fukurokuju-san is stocking it too!
Thank you very much!
This is my first time to try Kinmonnishiki!
Thank you for the deliciously sweet and fresh sake!
Knowledge
Rice used: Kinmon-nishiki (100% grown in Yaehara, Tomi City, Nagano Prefecture)
Rice polishing ratio: 55
Strength: 16%. Azakuraもぎたて りんごちゃん 特別純米 無濾過生原酒特別純米原酒生酒無濾過 しんしんSYThis label
I often see this label at Sake-no-wa, but this is my first time!
When I think of apples, I think of rice wine.
It's a lighter apple than that.
This one went down a treat, too!
I'm glad to hear that there is more to come today, and my appetite is growing even more!
extensive knowledge
Kyokai 77 yeast is a multi-acidic yeast, meaning that it tends to produce a lot of acid, mainly malic acid.
It also tends to produce a lot of ethyl caproate, which is the aroma component, resulting in a sake with a fresh, apple-like aroma.
Rice used: Akita Sake Komachi from Akita Prefecture ■Polishing ratio: 60
Alcohol content: 12.0
Sake degree: -1.0
Acidity: 3.3 しんしんSYThe manager says there is also Gensho Mai.
It tastes as good as ever!
We can drink it with hot Zangi!
extensive knowledge
Miyamanishiki 49% polished
Sake degree +3
Acidity 1.6
Alcohol 17 degrees Celsius
Why doesn't it call itself Junmai Daiginjo when it is polished to 49%?
It's a mystery 😲. Yanma13号 純米吟醸 彗星 中採り直詰め無濾過生原酒純米吟醸原酒生酒中取り無濾過 しんしんSYThe manager said it's super limited.
I had a rare Yamama in Kumamoto, which I heard was also rare, but it was a limited edition, and today's is a super-limited edition.
Great expectations!
It was just as I expected.
Made with Hokkaido Comet, a pineapple🍍sake!
The store was busy, so I had 3 cups of sake 😊.
knowledge of how to drink it
Rice: "Comet" produced in Higashikawa-cho, Hokkaido
Rice polishing ratio: 55
Alcohol content: 16%. しんしんSYSpring has come to Sapporo
Cherry blossoms in front of the clock tower are in full bloom🌸
When I went to the store, they left it for me, 🍊 twilight orange
We started with citrus fruits!
a little bit of knowledge
Alcohol 14%.
Sake degree - Sake
Rice used
Rice polishing ratio しんしんSYTonight's aura was a four-pack from the back of the cold storage room.
It was brought in by a customer and seems to be a rare sake.
The taste is a little heavy but has a nice sharpness.
We asked for a torotaku and matched it with the sake.
Finally, I had my usual hot ginger ale to cool down!
Now, I think I'll go to Escolfield...today!
knowledge
Rice polishing ratio: 60
Yeast used: Akita Konno No.12
Sake degree: +4.0
Acidity: 1.5
Amino acidity: 1.3
ALC level: 16.1 しんしんSYThe Instagram-worthy baumkuchen we delivered the other day seemed to be a big hit with everyone!
Or perhaps something you didn't ask for made an appearance!
Kinmedai (sea bream) dish
The manager commented that since it was the head, there wasn't much meat!
I don't mind at all!
Thank you for your consideration 😊.
I am very good at breaking up fish meat!
I ate all of the fish, even the cheeks and the blood!
We had a bottle of the sake that I liked last time, the St. Goth Watanune 50 Junmai Ginjo Namaishu, so I poured this into a glass by myself!
Thank you very much!
extensive knowledge
Rice: Watashu No. 6 (Shiga Prefecture)
Polishing ratio 50%.
Yeast M-310
Sake degree -1
Acidity 1.5
Alcohol content 15 しんしんSYMayonnaise-based dishes are served with oysters.
For this sourness, I served sweet and sour spring sake.
The manager had not yet had it, so I asked him to open a mouthful!
It is a delicious sake that has a bigger impact than our favorite Koei Chrysanthemum's three kinds of sake!
It's so good that it goes wild in your mouth!
It was the right choice to have it in a glass.
Knowledge
Rice used: Kitsushizuku (from Hokkaido)
Polishing ratio 50%.
Strength: 16%. KoeigikuAnastasia Green アナスタシア・グリーン 無濾過生原酒原酒生酒無濾過 しんしんSYAs we are no longer able to get sea bream milt for the season, we recommend tonight's menu: Milt of Sea Bream with Bean Curd and Bean Sprouts........
A little chewier and bigger than the creamy sea bream!
First time I've ever had it 👀!
Sake is Anastasia Green!
It was a delicious sake that reminded me of spring!
a great way to get a taste of spring!
Rice : Saganohana
Rice Polishing Ratio : Undisclosed
Alcohol content : 13%. しんしんSYThere was also a light nigorigo.
Of the three, this is still the best!
So good!
They also serve a variety of entrées!
I ordered a mayonnaise dish, which was rare for me!
It goes well with sake!
extensive knowledge
Rice used : Hachitan-Nishiki produced in Hiroshima Prefecture
Rice Polishing Ratio : Undisclosed
Alcohol content : 14%. しんしんSYWe still had these three brands we drank last week.
We started with the same combination: ▶️
This sake is clear and a little alcoholic as it goes down your throat.
I don't mind it.
I visited today and was told that the steadfast limited edition was coming in, but they said that two four-packs were gone in no time this weekend!
Sad 😭
I was allowed to take a commemorative photo of just the empty bottles!
I was able to get the 333rd anniversary sake from 3 years ago.
a great deal of knowledge
Rice : Hachitan-Nishiki produced in Hiroshima Prefecture
Rice Polishing Ratio : Undisclosed
Alcohol content : 14%. Kaiun愛山 純米 無濾過生原酒純米原酒生酒無濾過 しんしんSYWe ate a lot, drank a lot, and are happy!
Let's come back to Fukurokuju next week!
Professional baseball season is starting, and I hope to go to Escondido next week!
I like the name of the brand to end this evening, Kaiun!
It's a new year!
I drank it with a wish that I will also have good luck at work🍶.
It was a very fragrant sake!
Aizan is still delicious!
Knowledge
Rice：Aiyama
Rice polishing ratio: 55
■Alcohol content: 17%. しんしんSYI forgot to take a picture, but I got some chashu pork noodle soup to finish off the meal!
All the dishes tonight were served with great service!
There were some menu items that I don't usually see!
We compared two kinds of sake!
Kagamiyama Special Junmai Unfiltered Nama Sake Omachi
It was fresh and fruity!
The aroma was so good, it was hard to believe it was a special junmai!
Finally, we cooled down with Wilkinson's!
I heard that the price of Wilkinson will be raised from April!
I hope they can do something about the high prices!
Still, we paid the usual price tonight.
knowledge
Rice used: Omachi
Rice polishing ratio：60
■Alcohol content: 16%. しんしんSYI found Izumihashi's spring sake that I was curious about on SNS.
Let's drink it!
It was a little spicy sake that reminded me of the coming of spring.
Knowledge
Alcohol 16%.
Rice / Polishing ratio
Aizan /55
1 time fire-quenching しんしんSYA little course meal was not enough, so we added a torotaku of our choice.
We took the liberty of bringing out some sake we hadn't tried yet to compare!
I like Kawanakajima's Genmai, but tonight's sake was a special junmai!
Sushi is good with a little spicy sake...,
knowledge
Miyamanishiki 59% polished rice from Nagano prefecture, the clear difference from Genmai is the "addition of water" and "hi-iru".
Rice used ... 100% Miyamanishiki
Polishing ratio ... 59
Sake degree ... ±0
Alcohol content ... 15 RecommendedContentsSectionView.title
