しんしんSY
extensive knowledge
Ingredient rice Akita Sake Komachi
Alcohol content 16
Polishing ratio 65
Japanese>English
しんしんSY
You can meet many kinds of people.
extensive knowledge
Alcohol content: 16
Sake degree: ±0
Acidity: 1.8
Rice used: Yamadanishiki
Rice polishing ratio: 55
Condition: Nama-shu
Japanese>English
しんしんSY
extensive knowledge
Raw material rice Grown in Chonan-cho, Chosei-gun, Chiba Prefecture
Gohyakumangoku
Polishing ratio 50%.
Yeast used: Kyokai 701
Alcohol percentage 17
Japanese>English
しんしんSY
こちらも初です💁
なかなか出会えませんでしたがとうとう会えた
フルーティーです
またどこかでお会いしたいです♪
蘊蓄
使用米 山田錦100%
精米歩合 60%
使用酵母 タンクによる
状態 火入れ
アルコール度数 15度
日本酒度 -1～+2(タンクによる)
酸度 1.4～1.7(タンクによる)
しんしんSY
I chose this drink comparison based on the illustration... ♪
A cute little girl selling matches 👧.
It was a full-bodied sake 🍶.
a great deal of knowledge
Ingredient rice: Omachi
Alcohol 16%.
Polishing ratio 50%.
Sake meter degree +1.5
Acidity 1.7
Japanese>English
しんしんSY
Meikyoshimizu
Japanese winter, I was drinking.
This time, I found summer sake, Japanese summer!
It was a refreshing summer sake with a little sourness 🍶.
extensive knowledge
Rice used: Miyamanishiki
Polishing ratio: 60
Sake degree ... +3
Acidity・・・1.6
Alcohol content・・・15
Japanese>English
しんしんSY
Blue and red drink comparison🩵❤️
Red is Kirakucho, which I have encountered more and more this year.
This sake is new to me 🍶.
Compared to Niiyu, it was a fruity sake!
There are many more sakes that we don't know about today!
Let's move on!
knowledge of this sake
Rice used: Koji, Sake mother: Yamadanishiki, Kake: Nihonbare
Rice polishing ratio：65
Alcohol Content：16%.
Sake degree: -4.6
Acidity: 2.6
Japanese>English
しんしんSY
I went upstairs to have a look.
There are many kinds of sake that I'm interested in.
Let's choose by the color of the label 🩵🩷.
First, blue 🩵.
This was my first time to try Niiyuu!
I went to the store in the rain with an umbrella, so I thought it would be a frog during the rainy season 🐸.
It was a solid sake!
a good knowledge of Japanese sake!
Rice/Yachiyo Chiba Prefecture Fusakogane
Rice polishing ratio/60
Alcohol content/17%.
Sake degree/+1
Acidity/1.8
Japanese>English
しんしんSY
Comparison of 4-pack bottles
The other is Kaze no Mori
Every time I come here recently, I can find a different type of Kaze no Mori at Noe, san!
It's a pleasure!
I've had Akitsuho 657 a few times and it's a standard sake, a beautiful sake 🍶.
Today there are more sakes than usual that I'm interested in!
Let's speed up the drinking 🍶🍶🍶🍶.
knowledge
Rice used: "Akitsuho" from Nara Prefecture
Polished 65
Specified name sake, etc. Nama-shu
16% alcohol by volume
Japanese>English
しんしんSY
It's been a long time since I've been to your restaurant, Mr. Noe.
I thanked the friendly waitress for the reservation the other day.
She told me that there was a good bottle of sake in stock today, and I was in a good mood!
There are two kinds of four-packs of sake in the back of the room!
Let's start with this!
Tsubamekitaru?
It smells a little like alcohol.
It goes down your throat nicely.
extensive knowledge
This sake is made from raw ginjo sake brewed during the cold season, bottled, and heated by the bottle heating method. When the swallows come to Japan, the new sake gradually loses its edge and becomes smoother and more smooth to drink. Gentori-ji" is one of the terms used to describe the seasons, dividing the 24 seasonal divisions further into 72 weather conditions.
Alcohol content 17
Rice polishing ratio 55
Japanese>English
しんしんSY
The day's meeting went well.
In the morning, I received a merit award on the anniversary of the founding of the company🏆.
I had a drink with my friends to celebrate.
It was a good day!
Now, let's keep drinking slowly and steadily!
Last but not least, Kochi sake!
The label is full of little whales 🐳!
I finished with a dry sake!
a little bit of knowledge
Rice: General rice for sake brewing (produced in Toyo-cho, Kochi Prefecture)
Specific name: Junmai-shu
Rice polishing ratio: 70
Sake degree: +7
Acidity: 1.4
Sake alcohol content: 15%.
Japanese>English
しんしんSY
The waiter says it's almost the end of the all-you-can-drink for 2 hours.
Let's finish up with the last drink comparison!
I had the Bizen Omachi 55 from Futato at Ami in Sendai three times in a row since I had it for the first time!
After that, it was all other brands!
I'm back to my roots!
It's delicious!
Knowledge
Rice: Bizen Omachi
Rice polishing ratio 55
Alcohol content 16
Japanese>English
しんしんSY
This sake I described as lacking impact when I drank it in May.
I met it again, so let's drink it again.
I knew it was different from that time.
It was my kind of sake.
Delicious!
extensive knowledge
Rice used: Undisclosed
Yeast used: undisclosed
Rice polishing ratio: undisclosed
Alcohol content: 15
Sake meter: -9
Acidity: 2.2
Amino acidity: 0.6
Japanese>English
しんしんSY
Crowded again in front of the cold storage on the first floor
Then it must be the second floor!
Yamamoto and Kafuda sake, which were there earlier, are gone!
But there are still some sake I'm interested in!
I had a bottle of this one, but I had another one at Noe-san in the past!
Tonight I poured more of one type of sake in my glass than usual, so my memory of the detailed taste is far away!
I do remember that I enjoyed it with shaomai and gyoza!
extensive knowledge
Rice: 100% Hachitan-Nishiki grown in Hiroshima Prefecture
Rice polishing ratio: 60
Strength: 15
Japanese>English
しんしんSY
It's been a long time since I've had a Hyakujuro.
The label is summer-inspired.
It's a fresh, fruity sake that makes you want to pick it up.
It is a fresh, fruity sake!
We also compared it with Ko no Tsukasa.
It was a good combination.
knowledge
Rice：Gifu Hatsushimo
Rice polishing ratio: 60
Alcohol content: 15%.
Sake degree: +3.0
Acidity: 1.8
Japanese>English
しんしんSY
I have been wanting to drink this brand since I saw it in "dancyu".
I finally found it.
The only light nigori of the day!
Sweet and sour, delicious 😋.
This is another summer sake!
I also want to try another Takashi no Tsukasa!
extensive knowledge
The label has been renewed this year
Rice polishing ratio: 60
Rice：100% Yumesansui produced in Aichi prefecture
Alcohol content: 13%.
Japanese>English
しんしんSY
kiwi🥝
extensive knowledge
Alcohol content: 15%.
Rice polishing ratio: 60
Japanese>English
しんしんSY
It is very crowded in front of the cold storage room on the first floor.
So I'm going upstairs to look for it.
What is this black label?
I can't read it well.
I see on the back that it's "Asa Kai".
I've had this a few times in the past, but this is my first time to try the black style.
It's sweet with a little sourness.
It's a special junmai, but I don't detect any cloying taste.
Delicious 😋.
The food, my friend chose a good selection!
The pace of drinking sake, quickens â
knowledge
Alcohol content: 13 degrees
Sake degree: -18.8
Acidity: 3.1
Amino acidity: 1.4
Rice used: Domestic rice
Rice polishing ratio: 60
Japanese>English
しんしんSY
Summer Sake Comparison
Kabutomushi has more acidity like lemon squash!
It was so hot in Tokyo, so we had to cool down first!
I left the cooking to my friend who doesn't drink alcohol!
Knowledge
Rice Source： Yamadanishiki (Sakura City, Tochigi Prefecture)
Rice Polishing Ratio： Koji Rice 50%, Kake Rice 60
Alcoholic Beverage : 14
Japanese>English
しんしんSY
Class meeting for this school year at Ninoie.
The restaurant is full to capacity again tonight.
Meeting with my sake-loving friends over drinks!
We started with summer sake!
Discovery of Kaze no Mori!
I guess this is the first one!
A refreshing, slightly acidic and delicious sake!
My friend loved it so much that she kept refilling her drink!
It is such a delicious sake 🍶.
As usual, I try the sake I'm interested in 🍶.
knowledge
Rice used: "Akitsuho" from Nara Prefecture
Polished 70%.
Specified name sake, etc. Nama-shu
11% alcohol by volume
Japanese>English