Timeline
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 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) RecommendedContentsSectionView.title
