Timeline
しんしんSYBlack bottle of Tenbi to go with the chrysanthemum
This is the first bottle of Amami we have had since we celebrated Sendai Ikuei High School's victory at this restaurant.
It is Ako Omachi!
The bottle was freshly opened, so it was very fresh and had a nice crisp acidity.
Compare the sweetness of Kangiku and the acidity of Amami.
Hoya goes well with this too!
Hoya is also good with this!
As a sake brewery in western Japan, we aim to make a Junmai Daiginjo that goes well with meals using representative rice varieties from the four prefectures in the Setouchi area: Hyogo (Banshu Aiyama), Okayama (Akaban Omachi), Hiroshima (Hiroshima Senbon Nishiki) and Yamaguchi (Choshu Yamadanishiki).
Rice : Akaban Omachi produced in Akaban area, Okayama Prefecture
Rice Polishing Ratio : 50
Yeast : No. 901
Alcohol : 15% (original sake) 
しんしんSYI had a drink with my mentor from Tohoku in Akita the day before yesterday, and when I told him that we would be drinking in his hometown of Ami tonight, he joined us again!
Lots of sake in the cold storage!
The sake taster told us that new sakes had arrived today as a result of the recent Yonetsuru party, so let's drink them slowly!
I was allowed to choose the first two sakes, which I liked!
Kangiku Meizou Ocean99 Kukai-Inflight, which I couldn't drink because it was sold out at the all-you-can-drink event in Sapporo the other day!
Sweet, fresh and fruity!
It's great!
Hoya is also fresh and delicious!
Knowledge
This is an unfiltered, unfiltered sake limited to early summer, a sequel to "Departure" released in winter. The fire-refining technique improves every year, and you will enjoy its extended freshness and moderate juiciness!
The title "Inflight (flight)" was added because of its proximity to Narita Airport and its freshness like an airplane flying over the brewery in summer.
Rice used for making this sake : Sake rice
Rice polishing ratio : 55
Alcohol content : 15 しんしんSYThe second bottle from Mr. Fat!
I knew about the Port Town Genki Project's sake, but this green Urakasumi is new to me.
I'm feeling more and more energized!
Delicious sake made from Sasanishiki.
The freshness, moderate acidity and spiciness of the raw sake.
Thank you very much!
I will drink the rest again!
So, the night party was held at a high pace and pitch every day!
We were happy to be able to share a cup of sake with everyone!
Today is exactly the day of my milestone birthday 🎉.
Although I prefer to drink alone, I would be happy if you could accompany me on my business trips from time to time.
Thank you very much for your kindness and hospitality.
Knowledge
The "Minatomachi Genki Project," or "Minapro," was formed by a group of liquor stores and breweries in the port town. Currently, the group is promoting the energy of Miyagi as a professional group of sake brewers!
This is an original limited edition sake that is not usually available. Please enjoy it with Miyagi snacks.
Rice: Sasanishiki
Polishing ratio 60
Alcohol content 16%.
Sake strength +2 しんしんSYMr. Fatty, who celebrated his birthday in March, joined the celebration party with us!
Mr. Fatty gave us two bottles of sake!
Let's enjoy Miyagi's famous sake in Sendai 🍶🍶.
First, Koganezawa!
The sake taster commented that this combination is the same as last year's DATE 7 sake brewery.
Yes, it was!
Beautiful light blue label!
The "Yokikotokiku" Junmai Daiginjo was fruity and very delicious!
We celebrated with a beautiful label and taste!
Thank you 😊
extensive knowledge
The rice and yeast used for this Junmai Daiginjo are different every year to give form to the construction and challenge of brewer Yuri's brewing techniques. This year it is "Gohyakumangoku" and "No. 9 yeast". The aroma is gorgeous, reminiscent of pineapple, and the fine texture of the rice gives it a soft, clean taste. The crisp acidity enhances its youthfulness and makes it refreshing.
Rice / Gohyakumangoku
Polishing ratio / 50%. Tenbi純米吟醸 うすにごり生原酒 （桃天）純米吟醸原酒生酒にごり酒 しんしんSYLet's enjoy Momoten, which the sake taster saved until this day!
For the second time this year!
Sake that all of our sake friends were looking forward to!
Pon the opening of the bottle!
A light nigori with a hint of umashuwa!
I knew it would be good 😋!
Beans and cucumber with kimchi 🥒!
Drinking speed is fast today too!
knowledge
Tenbi's seasonal sake from February to March
This is a light nigori Junmai Ginjo (white heaven), the face of Tenbi. It is a fresh light nigori nama sake with rich flavor, a hint of nigori sweetness, clear acidity, and a slight bitterness and gassy taste to accentuate the flavor.
Specific name: Junmai Ginjo-shu
Ingredients: rice, rice malt
Rice polishing ratio 60
Alcohol content 15 
しんしんSYI was unable to attend the Yoneshaku Sake Party held at this restaurant in March!
Three of the participants this evening had been to this meeting, so I listened to their stories and enjoyed the sake they saved for me!
A special Fukuro-hari Nama-zake from a famous sake that won a prize at the sake competition!
Lightly cloudy and delicious!
Thank you very much for saving it for me!
They are planning to hold a sake party at Otokoyama in Kesennuma!
I hope I can make it!
extensive knowledge
Kojikomi Daiginjo-shu is brewed to win the highest award at the National New Sake Competition and other official competitions during "Daichan", the coldest season of the year.
It is Yonesuru's top quality product made with the best ingredients, the best techniques, and the most time and effort.
The rice used is 100% Yamadanishiki produced in Hyogo Prefecture. The rice is carefully polished to a milling ratio of 35% over a period of three days using the company's own rice milling machine, and each 15 kg of the total 600 kg of white rice used for brewing is manually washed and precisely watered without leaving the work to machines.
The best koji and yeast are used every year. 
しんしんSYThe first time to match the Kunimare with Kamikimoto's shinriki.
Naturally, it was our first time!
We learned about the sake rice from the sake taster!
It was not so fruity, but I enjoyed the pleasant acidity!
There are still many sake that I don't know about!
We will take care of our health and try new sake!
Thank you, sake tasters, for your continued support 🤲.
extensive knowledge
Shinriki Rice" was discovered about 100 years ago by "Shigejiro Maruo" from Nakajima, Mitsu-machi, Ibo County, Hyogo Prefecture, starting from only three grains of seed rice.
Like Kame-no-o, it was eaten as edible rice, and was also widely used as sake rice (rice suitable for sake brewing).
However, there have been calls for the revival of Jinriki rice, and in recent years, efforts have been made to revive its cultivation as a rice suitable for sake brewing.
It has a sweet aroma that is different from that of fruit. It has a sweet aroma that is not fruity.
The high acidity tends to make one imagine that it is a strong sake, but it is a lighter sake than one might expect.
Rice: Shinriki
Polishing ratio 50%.
Yeast: In-house yeast
Sake degree +4
Acidity 1.6
Alcohol 16.0 しんしんSYLet's go gacky!
The aroma is light, the taste is fruity and light
You will drink it like water!
When I come to Sendai, I can't help but come to this store!
The sake taster talks about hula dancing, and the sake tasting friend talks about festivals 🪅!
I learn a lot!
a lot of knowledge
This special honjozo is made from rice that has been carefully polished to a milling ratio of 60%.
It is ready to drink right after opening the bottle. The gasiness is restrained, but the gentle sweetness and umami are enjoyable. It has a fresh aroma of grapefruit and muscat, and the overall impression is light. It is easy to drink with a gentle and crisp finish, and goes well with simple and rich dishes.
Specific name: Special Honjozo
Ingredients: Rice, rice malt, brewers' alcohol
Alcohol content: 16
Sake degree: + 1
Rice polishing ratio: 60
State：Heated しんしんSYNight Party Starts in Sendai
A 4-person party with two friends of sake and a sake taster.
No one else came, so it was a private party.
I was the only one who could not attend the last Yonezuru sake party, so let's drink sake while listening to the stories of that time 🍶.
What is this sake?
They put Soutenden here and let it sit for a long time!
Gakki and I compared drinks!
It has a sharpness and acidity because it was laid down for a long time.
It has a moderate mouthfeel.
One of the guests arrived late, so we started with sake alternating with beer!
Beautiful flowers in the client's garden!
I couldn't resist pressing the shutter button on my phone!
extensive knowledge
Rice polishing ratio: 55
Alcohol content: 16%.
Sake degree: ±0 しんしんSYRice, kimchi and hot miso soup
Thank you for another great meal!
Delicious food and sake taster's recommendation!
He seems to be interested in Nozomu lately!
There was also a bottle of Momoten, but it was gone in no time!
Another delicious sake, the last of the highly anticipated sake was Sotenden Special Junmai Sake, Taregaraumi, Shiboritate Nama-shu!
I remember that it tasted good as a food sake!
It was an enjoyable evening party that lasted more than 5 hours!
Let's drink again!
extensive knowledge
Alcohol content: 17 degrees
Rice polishing ratio: 60
Sake degree: +1
Rice used: 100% Kuranohana produced in Miyagi Prefecture
Yeast used: Not disclosed しんしんSYMy friend intervened.
Tonight, we drank all four bottles of Masamune and Nanbu Bijin!
We are about to finish off the meal, so let's finish off with a comparison of the last two sakes!
Since we are from Miyagi Prefecture, we were offered these!
Kenkunichi
Special Honjozo Nama Sake
It's so fresh that you can't feel it's been aged for a long time!
After all, it's still sake!
They even gave us onigiri for tomorrow morning!
This store is a famous onigiri shop in the morning and they are delicious!
extensive knowledge
Rice : Sasanishiki
Rice polishing ratio : 60
Alcohol content : 17 
しんしんSYAfter the blue and red, they offered us a green one as well.
There were only a few of these left, so we all shared a few with the sake cup!
The only word that comes to mind is "delicious"!
I can't describe the difference between the blue, red and green because we were drinking so much, but the red one was the best out of the three!
I wonder which one was the best for everyone!
extensive knowledge
This junmai ginjo is made from 55% polished "Dewanosato" from Yamagata Prefecture. It has a refreshing ginjo aroma and a full-bodied rice flavor that spreads on the palate. It is a junmai ginjo that will make you want to drink more and more without getting tired of drinking.
Ingredients: Rice (domestic), Rice malt (domestic)
Rice：100% Dewanosato, Yamagata Prefecture
Rice polishing ratio: 55
Alcohol content: 16
Sweetness/Sweetness/Smoothness：Slightly dry, slightly mellow
Toji：Satoru Sugai
Yonetsuru is a brand name that expresses the brewer's desire to make sake that conveys gratitude, based on the image of rice (rice) in abundant harvest and the crane's standing posture, which can be compared to bowing. The character for "rice" also has the number 88 hidden in it, meaning 88 cranes, which is a very congratulatory character. 
しんしんSYNama-Shu is ready to drink after Hi-ire!
Fresh and easy to drink!
I'm going to go with Nama-Shu Red🤞.
Suddenly, the door to the store opens 🚪.
Oops, a friend from college jumps in!
He was having a drink nearby and thought we were probably still drinking, so he came over.
Our first meeting since the New Year!
We toasted to his arrival at YONEZURU and wished him a happy new year!
The party got even more lively when he came!
Everyone started to drink more and more!
a lot of knowledge
This is a "slightly dry, slightly mellow junmai ginjo-shu" brewed with 100% Miyamanishiki produced by the local Takabatake-machi Sake Rice Research Association. It has a fruity aroma that is refreshing and gorgeous. This limited edition sake boasts a robust flavor that makes the most of the rice flavor and a sharpness that makes it easy to continue drinking.
Rice: 100% Miyamanishiki produced in Yamagata Prefecture
Rice polishing ratio: 60
Alcohol content: 15%. しんしんSYThe sake taster said, "Let's compare these next!
MARUMASU YONEZURU
I've only had this once before!
Today we have three kinds of sake!
First, a competition between hi-ire and nama-sake!
It was a delicious sake as usual from Yonetsuru.
deliciously sweet and fruity!
We were told that the maximum number of people in the Yonezuru group is 15, but we didn't have to go that far!
The senior sitting next to me was going to attend the party with his wife.
I was relieved to hear that some of my senpai's friends were invited to the party!
extensive knowledge
The blue label is a junmai ginjo made from 55% Dewa Sanzu, Yamagata Prefecture's preferred rice for sake brewing.
It has a refreshing ginjo aroma, a full and mellow flavor, and a refreshing finish that makes you want to drink more.
The delicious flavor of the rice spreads in your mouth. It is a junmai ginjo that will keep you going without getting tired of drinking. しんしんSYThis sake was given to me as a gift last night and I had it chilled in a hurry!
Now that it's at the perfect temperature, the three of us will drink it together.
Sake Mirai Nanbu Bijin, which is new to all of you!
Easy to drink!
According to the sake taster, it has a deep acidity and a clean taste like yogurt!
Delicious and irresistible!
In no time at all, the three of us had finished a four-pack!
Thank you very much for the delicious meal!
extensive knowledge
Nanbu Bijin Limited Junmai Ginjo series. Artistic looks that overwhelmingly attract the eye. The presence of the bottle makes it a picture just by its appearance. The new face of the series...Sake Mirai. The new face of the series...Sake Mirai. It has a sweetness with a beautiful acidity, and you will finish it in no time.
Ingredients Rice (domestic),Rice malt (domestic)
Alcohol percentage 16
Rice used: Sake Mirai
Polishing ratio 50
Yeast used: M310
Sake degree -2
Acidity 1.4
Nama/Hiireki Hiireki えりりん(*ˊߋ) No Hello!
I'm glad it was in your mouth😊. しんしんSYEririn and everyone who drank with us loved it! 
しんしんSYThe first brand I got here last time in January.
On a night like this...
Last time it was Yamame, this time it's Sansho.
This time it is a light cloudy sake!
The sake taster seems to like this brand recently, and tonight we have a freshly opened bottle!
I think it is relatively dry!
We compared it with the sweetness of Atsukashi Sake.
A slightly salty side dish was served, and we proceeded to drink as we speeded up the drinking process: 🍶🍶🍶🍶
Skandhavn
"On a night like this, even the sansho fish look up at the moon."
The illustration is a sansho fish. Kinmon-nishiki produced in Kijimadaira, the northernmost part of Nagano Prefecture, is used. It is characterized by its unique flavor that comes to the point of drinking through maturation, where bitterness, acidity, sweetness, and a sense of maturity come together in harmony.
Rice Variety Koji rice, Kake rice: Kinmon-nishiki produced in Kijimadaira, Nagano Prefecture
Polishing ratio 50%.
Yeast
Alcohol 16 しんしんSYThey served dishes good for the body!
Pumpkin stew and pickles
It makes up for the lack of vegetables 🎃.
Let's compare drinks around here!
Mr. Atsukashi, who drank here before, said he was in again!
They have three kinds of sake: fire-brewed, unpasteurized, and extreme.
Fruity, easy to drink and delicious!
Tonight was another night party with my senpai and the sake taster!
It was an enjoyable evening with lots of sake conversation!
knowledge of sake
Kunimi's local sake, winner of the Monde Selection 2016 Gold Award. There is "Kunimi Atsukashi-san Junmai Ginjo-shu (hi-ire type)" and "Hatsu Shibori Junmai Daiginjo-shu (raw type)" made from 100% "Amano-tsubu" rice offered by Kunimi Town, and "Kunimi Atsukashi-san Koku Junmai Daiginjo" made from Fukushima Prefecture original sake rice "Yumenokou".
Mountain "san
son" of the son
sun" of the sun
san" of agricultural products
San" of Kunimi Mishuku
Ms. "san" of Kunimi mother 
しんしんSYThe sake taster brought this one, too.
A dark green label I had never seen before!
Mixed-juice Dewa Sanzu Junmai Ginjo
After listening to the explanation of the mixed brew, we started drinking!
As expected, it is an instrumental Masamune that does not disappoint!
Compared to the previous Zao, it is more fruity!
I like this sake with dumplings!
We had a lot of fun talking about the Yonetsuru meeting that will be held here this month!
They also said they would like to have other sake breweries' meetings as well!
I can't come here on Saturdays and Sundays, so please save some good sake for me!
extensive knowledge
We used Dewa Sanzu, a sake brewing rice produced in Yamagata Prefecture. It has an aroma of muscat and melon, and a light, refreshing flavor that cuts through easily with little cloying taste.
Alcohol content: 15%.
Sake meter: -4
Acidity: -4
Rice used: 77% Dewa Sanzu
Rice polishing ratio: 60
State：Heated
Concept of the Mixed Brewing Series
Sake is said to be technologically superior to other brews in terms of quality, but it is the ingredients that determine its character. One way to express this is to brew sake using the mixed brewing method. In accordance with the sake quality design, the main rice used is the "main variety (kakemai) × Yamadanishiki (koji rice)" and all koji rice is Yamadanishiki. 
しんしんSYStart earlier than planned!
Sake tasters, let's drink together without worrying about the food!
So, after the beer, we switched to sake!
ZAO Kao Tokubetsu Junmai Shu K was brought to the table.
Light, with a hint of pear in the mouth!
Enjoy the freshly opened bottle!
Rice dish with lots of meat and kimchi!
I heard they don't have that many kinds of sake today!
Then let's taste the same thing!
extensive knowledge
A special product of Miyagi Prefecture's Zao Sake Brewery "ZAO", available only to exclusive dealers.
Brewed with all our heart, managed with all our heart, and delivered with all our heart... K series (Kokoro series).
Currently, there are only a few special distributors, and most of them are located in Miyagi Prefecture.
At the "SAKE COMPETITION 2018," the world's largest sake competition to determine the world's most delicious sake
K" won the GOLD 3rd Prize in the Junmai-shu category.
Shinya Otaki, the toji, also won the Young Toji Encouragement Award as the best young toji. This is a brand that is currently attracting a lot of attention.
Rice used: Miyagi Miyamanishiki
Polishing ratio 55
Sake meter degree +3
Acidity 1.5
Amino acidity 0.9
Yeast: Kyokai No. 10
Alcohol content 15 
しんしんSYYou don't know this one either, do you?
Sake from the town of Namie, which was hit hard by the earthquake and tsunami.
We drank a lot tonight!
The three of us nodded our heads in agreement about the sake taster's proposal to hold a sake tasting event.
Let's get sake lovers together and do something!
We finished off this evening's New Year's party with ketchup rice and spicy soup!
It was a lot of fun!
The year-end party was a great success and strengthened the bonds among Sake-no-wa friends 👌👌.
knowledge
Landmark Namie Sake" is brewed using water and rice (Koshihikari) from Namie. The yeast used is TM-1, an original Fukushima Prefecture yeast that comes from the town of Namie. The basic design of the sake is to match the delicious Namie ingredients with a mild aroma and low acidity, creating a gentle taste that is easy for anyone to enjoy. Please drink it cold to lukewarm. It is an all-rounder that is easy to pair with a variety of ingredients and dishes.
Ingredients Rice (domestic), Rice malt (domestic)
Ingredient Rice 100% Koshihikari produced in Namie Town
Alcohol content 15
Rice polishing ratio 55 RecommendedContentsSectionView.title
