Timeline
しんしんSYAs usual, I was going to finish after 1 hour and 12 sake, but it was a bit disappointing to finish with the honjozo!
I found another one that caught my attention, so I'll finish with this one.
Swordfish label.
Junmai Daiginjo!
Let's finish with this!
I thought it would be deliciously sweet because it was so nicely polished, but it was crisp and refreshing!
I thought I've had Dewazuru a few times before, but this was my second time since I had it at Fukurokuju after playing golf last year with Bec and Mexico Tequila 👀.
We ended the day with a rare encounter!
extensive knowledge
Rice: Yamadanishiki
Polishing ratio: 50
■Yeast used: --
Sake degree: +1
Acidity: 2.1
Alcohol content: 16 しんしんSYDiscovery of Kiri Tsukuba 💡.
Next to Tochigi sake, Ibaraki sake!
It's also dry, and a special honjozo!
How about finishing off with this?
I think I'll have another one.
But this is a dry and tasty sake.
This is only my second Kiri-Tsukuba.
I'd like to try a higher spec next time since it has a high reputation at Sake-no-wa!
I want to recognize the power of Ogawa yeast (Association No. 10 yeast)
knowledge
Rice: Tamasakae
Polishing ratio 60
Yeast: Ogawa yeast
Alcohol 15%. しんしんSYThere are many green🟢 labels on this day
Water lily flower label💐.
It's Sohyo, a Tochigi sake.
I've come across it about 7 times in the past year, but this is the first time I've tasted water lilies!
I've already forgotten what it tastes like!
I'm sorry.
I didn't write it down.
I've never forgotten this brand since the people in my hometown, Moka, told me that Souhyo is really good, and I drank it with my friends from Tochigi.
extensive knowledge
Rice used: Koji rice: Special A district Yamadanishiki, Kake rice: Domestic rice
Polishing ratio 67
Alcohol content 15 しんしんSYThe pink 🩷-labeled Ānanda and Oriagarami.
This time, red 🟥 label Fudo
This one is super dry.
First time for me.
It's definitely spicy🥵.
94 also spicy🥵.
It was a duel of hot and spicy!
I can't tell the difference.
a great deal of knowledge
Rice used: 100% Miyamanishiki from Akita Prefecture
Rice polishing ratio: 65
Sake degree: +17-18
Alcohol content: 15 しんしんSYLabel on a yakitori skewer.
I'm pretty sure I drank one of these the other day.
But the label seems to be a different color
Last time it was brown
This time it's dark blue 🟦.
Indigo Label
This is the successor to the brown one we drank last time.
This time it's clear, not as pale as the last time.
A little spiciness was the same.
Knowledge
Rice: Domestic rice
Polishing ratio 60
Alcohol 14%.
Yeast No. 9
Sake degree +3.5
Acidity 1.6 Fudo純米吟醸 無濾過生原酒 おりがらみ 出羽燦々純米吟醸原酒生酒無濾過おりがらみ しんしんSYThe steadfast debut of a commemorative sake for the 333rd anniversary of the company's founding.
I used to encounter it at Fukurokuju, but nowadays it is always available at Ie, here!
On this day, there were two different bottles on the first and second floors.
Comparing OGARAMI and CEL24!
Great 😃!
I also like this steadfast yeast, 1801!
extensive knowledge of this yeast
Rice used: Dewa Sanbaku (Yamagata Prefecture) ■Polishing ratio: 55
Yeast used: 1801
Sake meter degree: -7.0
Acidity: 1.7 ■Alcohol level: 16 しんしんSYI was so impressed with this sake that I met it for the first time just a few days ago at a restaurant.
Now that I have encountered it again, I will drink it without fail!
CEL24
I love this sake. ❤️
extensive knowledge
Ingredients: Rice, Rice Koji Ingredient Rice: 100% Gohyakumangoku, Polishing: 50%.
Yeast: Super CEL-24
Alcohol: 14 degrees Celsius Hanagakiにじのきらめき純米無濾過生原酒 RISING RAINBOW純米原酒生酒無濾過 しんしんSYVery beautiful rainbow label 🌈
I have to drink it.
What's the brand name?
Hanagaki, since I met it once at a sushi restaurant in Higashimuroran.
It was dry that time too, but when I compare it with W on this day, it brings back memories of how spicy it was!
knowledge
Brand name of rice: Niji no Kirameki 100%.
Ingredients: Rice (domestic), Rice malt (domestic)
Alcohol content 19
Rice Polishing Ratio 65
Bred by a national research institute since 2018 and registered as a variety in 2022, "Nijinokirameki" rice is considered an ace-class rice following Koshihikari because of its characteristics, appearance, and taste.
Limited release this season W秋田酒こまち 純米無濾過生原酒純米原酒生酒無濾過 しんしんSYI couldn't remember those first two sakes.
But this W was fruity sweet and delicious, as usual!
I remembered this one!
Silver and green glittering label
I had had it only once in the past!
Noe often has W in their store!
a great deal of knowledge
Alcohol content: 17
Sake degree: -2.3
Acidity: 1.4
Rice used: Akita Sake Komachi
Rice polishing ratio: 50
Condition: Nama-shu EnasanPure 純米大吟醸 夢山水 Youthful純米大吟醸 しんしんSYEnasan is often sold at "no iye", but I don't go through it often.
Let's try the green color of the day!
I checked my past post and I drank this pure one with different sake rice!
Sorry for the taste memory 🙇.
knowledge
Sake rice variety: 76% Yumesansui from Aichi prefecture, 24% Yamadanishiki
Alcohol 15%.
Polishing ratio: 40% for Koji rice, 50% for Kake rice
We named this sake "Pure" to express the image of a fresh and clear SAKE with the goal of "moving from 0 cup of sake to 1 cup of sake". It is an easy-to-drink, clear, fruity and fresh SAKE that overturns the image of the younger generation that sake is hard to drink. しんしんSYWe also found many interesting items in the cold storage upstairs 💡.
Summer sake is becoming more and more popular!
Among them, I found two green labels, so let's go with this one!
Chiyomusubi
Surprisingly, it's been 3 years!
I used to encounter it at Sendai Ami a long time ago!
It's a strong sake 🍶!
Sorry for the taste memory after more than two days without writing it down 🙏.
It's rare to meet Tottori sake, so next time, remember exactly what it tasted like!
After all, I was too impressed with the macho I drank before this one 😁.
extensive knowledge
Ingredients: Rice (domestic), rice malt (domestic), 100% Tottori strong rice
Polishing ratio: 60
Sake meter】-4
Alcohol content] 15 しんしんSYIt's been a while since I discovered the Macho Series.
I didn't drink much after all.
It seems to be Shaka MACHO
Compared to the prototype which was easy to drink, this one has a very strong acidity!
I guess it's a Bodhidharma.
On a hot day, drinking something this strong wakes me up 👀.
Bodai Yuan was featured in this issue of dancyu!
Study study study 📚📖.
a great deal of knowledge
Polishing ratio 90
Rice used: Gunma rice Tamanae
Alcohol 14%. しんしんSYI haven't seen Mr. O in a while.
I told him that we have a lot of things in here.
We started with a combination like this.
Prototype?
Let's drink it
Easy to drink
But a little alcoholic at the end
I can't wait to see what they come up with next year 😌.
a great deal of knowledge
Alcohol 16%.
Rice used: 100% Senbon-Nishiki
Polishing ratio 50%. 豊明一期一会G-yeast(ジーイースト) 無濾過生原酒純米大吟醸原酒生酒無濾過 しんしんSYIt was the most delicious sake I drank that day.
Saitama sake
I heard it's called "Hana-yoku Generic" because it has a pineapple taste!
That's a bit rude, isn't it?
It's not the same thing.
I thought it was delicious!
I tried many new drinks on this day!
I will also continue to follow social networking sites!
extensive knowledge
Alcohol content】16%.
Ingredients] Rice, Rice malt
Yeast】Saitama G yeast
Rice】Sake Musashi
Polishing ratio】50 Shikun純米吟醸 紺ラベル 無濾過原酒純米吟醸原酒無濾過 しんしんSYTime is almost up!
The last sake comparison!
This sake is from Kurayoshi City, Tottori Prefecture!
My father, who was born in Kurayoshi City, passed away during Golden Week!
He was 95 years old.
I have had the red label before, but I found the navy blue label at a restaurant on this day, so I had it!
Surprisingly fruity!
The ceremony to lay his ashes at the end of this month has been decided!
The engraving on the grave has been completed without any problems.
I would like to drink sake with my father in the next life, as it was difficult for me to drink with him in this life 🍶.
extensive knowledge
Sake Mother: Sanki Amazake Moto
Ingredients: rice (domestic), rice malt (domestic)
Rice used: Tamakae (produced in Tottori prefecture)
Rice polishing ratio: 55
Yeast: 601 yeast
Alcohol content: 15 しんしんSYI'm watching your social networking site.
I'm watching it closely.
I've heard that this sake is best warmed up.
But I'll have it cold.
Alcoholic plain sake
I knew it would be better warmed up!
This was my second time at the Tatsuma Brewery 👀.
knowledge of the brewery
Sake quality: Normal sake
Alcoholicity 14° to 15° above
Sake degree +4 しんしんSYFound an unfamiliar white label liquor 💡.
Challenge!
It's Nagano sake!
NEW ENGI Kinmon-nishiki 5
A new brand of Engi!
It was a very sharp sake!
New ones are coming out more and more!
You have a lot of chances to find such sakes at No.1!
extensive knowledge of Japanese sake
Rice polishing ratio 55
Sake degree +4
Acidity 1.8
Alcohol content 15
Amino acidity 1.1
Cultivation area Kutsuno, Yokokura
Water sampling area Yamanouchi Town, Shimotakai-gun, Nagano Prefecture Gassan純米吟醸 直汲み中取り無濾過生原酒純米吟醸原酒生酒中取り無濾過 しんしんSYI probably never drank this either.
It was quite a challenge this day!
The name of the brewer was taken!
This is also a summer sake, a little spicy!
knowledge of the brewery
Alcohol content: 16
Sake degree: +1.0
Acidity: 1.6
Rice used: Sakonishiki
Rice polishing ratio: 55
State: Nama-shu しんしんSYIt's a mansaku flower, this click!
The first time I drank Summer Snowman
And the first time I drank it was with Summer Snowman.
A little spicy
a little bit spicy
Specified name: Ginjyo once-fired sake
Koji Rice : Miyamanishiki produced in Akita
Kake rice : Ginsan produced in Akita
Rice Polishing Ratio: 60
Alcohol percentage: 18
Sake Degree: +5.0
Acidity: 1.8
Amino acidity: 1.0
Yeast: Association No. 9 しんしんSYFrom dry to relatively sweet
Ippozumi's Yuki no Bijin was my first!
A little sweet
delicious!
a little sweet and tasty
Rice polishing ratio 55
Alcohol content 15
Sake degree -1 RecommendedContentsSectionView.title
