Timeline
しんしんSYAll you can drink for up to 2 hours
Since we were allowed to stay at the table for up to two and a half hours, we were allowed to fill our glasses with purple air and the last of this Izumibashi!
We had a lot of fun talking about all sorts of things, and next time we will be guided to a restaurant recommended by our senpai!
This Izumibashi Shizuku label
As we had already had at the beginning of March, we enjoyed the acidity of this sake!
Cross-industrial exchange meeting is scheduled for June!
We will have it in Obihiro, but this senpai is not able to make it, so we will have it the next time.
We had a fun evening and parted at Iidabashi station after going down Kagurazaka!
See you again!
knowledge
Rice used: Yamadanishiki (from Ebina City, Kanagawa Prefecture)
Rice polishing ratio 55
Degree of alcohol content 17 Shisora結の香 ダイヤモンドラベル 純米大吟醸無濾過生原酒純米大吟醸原酒生酒無濾過 しんしんSYIt's almost time for the second half to the end of the day.
On this day, we had just opened two four-packs, so we opened a new one by the rule of "Noe-no-rule"!
Murasaki Uchu on the second floor!
Another Junmai Daiginjo!
We had the Diamond Label a while ago, but how fruity and fresh it is when opened!
Pineapple 🍍 sensation!
We poured a little more and enjoyed it!
Senpai also joined us for a bit!
a little bit of knowledge
Alcohol content: 15
Sake degree: -3.6
Acidity: 1.5
Rice used: Yunokou
Rice polishing ratio: 45 川鶴純米 限定直汲み オオセト 無濾過生原酒 限定酒純米原酒生酒無濾過 しんしんSYThe first time I drank Kawatsuru was at a restaurant called Takotsubo in Takamatsu City.
It is a restaurant where it is not easy to make a reservation!
I had been there twice in the past, so I used it for this cross-industrial exchange meeting!
I drank the Honjozo Kawatsuru at that time!
After that, I had a variety of Kawatsuru!
It is one of the most popular brands!
A fresh, ramune-like sake!
A slightly different genre of sake from Sanuki Kuraudai!
It was a great combination!
My senpai was also happy!
We are happy, we are happy!
knowledge of the brewery
Rice polishing ratio: 65
Ingredient rice: Oseto
Sake degree: +1
Acidity: 1.8
Alcohol content: 16 
しんしんSYIt was a cross-industrial exchange meeting, which started when a group of promising 40-year-olds from T. Power Company, T. Dentetsu Group, and my own company took a training course together.
Among the approximately 20 participants, five people who love to drink, play golf, and travel got together and started having fun parties after I was transferred to Sapporo.
In the past, we have enjoyed playing with maiko and geiko in Kyoto, eating motsunabe in Nakasu, Fukuoka, and octopus rice in Takamatsu, which is not recommended for first-time visitors.
This time, there were two kinds of sake from Kagawa Prefecture, so let's compare them!
First, Sanuki Kuraudei Nigori!
A little palate cleanser!
I forgot to take a picture of the entrée, but there was also salmon chanchan-yaki!
Knowledge
Sanuki Kuraudori was originally created as a sake to go with "boned chicken," a local delicacy in Kagawa, the brewery's hometown. When drunk, it really tastes like a lactic acid drink, like yogurt, and goes well with spiced meat dishes and fried foods.
Ingredients Rice (domestic), rice malt (domestic), brewer's alcohol
Alcohol content 6
Grape variety used
Rice polishing ratio 70%. しんしんSYAt the end of last year, I drank Hirotogawa Junmai Daiginjo for the first time!
The rice polishing ratio of that sake was 45%.
This time, the black label says Junmai Ginjo.
I had to try it!
The rice polishing ratio of this sake is 50%.
Kafuda Sake calls itself Junmai Daiginjo, while Hirotogawa calls itself Junmai Ginjo!
That's very elegant!
Looking back at past Sake-no-wa posts, I've had a few black-labeled Hirotogawa in the past, but they were labeled Junmai-Daiginjo-Unfiltered Nama-zake.
This time it's Nama Sake.
I wonder if it is a different sake or if they changed the name.
It's a long story, but I don't think you can go wrong with this brand recommended by Mr. Hirotogawa!
The Jun Dai was good, but this Jungin Nama is also very good!
Knowing the Skills
Rice used: "Yumenokou" from Fukushima Prefecture
Polishing: 50%.
Specified name sake, etc. Junmai Ginjo/namaishu
15% alcohol by volume しんしんSYDrinks with senior members of different industries
Second half
7 events
There were quite a few of my favorites that I was interested in in the cold storage on the ground floor on this day!
My senpai told me that he would leave the selection to me, so I decided to use this combination for the second half of the match.
In the past, whenever I see Kamo Nishiki Kafuda Sake, I always drink it!
On this day, it was Beni Kikyo Junmai Daiginjo Hi-ire!
This is only my third time drinking Beni Kikyo!
It is still delicious!
I wonder how many varieties of Kamonishiki kafuda-shu there are!
Let's count them next time!
knowledge of the brewery
Rice : 80% Akita Sake Komachi from Akita Prefecture
Rice polishing ratio : 50
Alcohol content : 13% (undiluted) しんしんSYKoshi drinking comparison
First time here too!
There's a little bit left.
It was really just a taste.
I would like to drink it slowly when I encounter it again!
I can't say how I feel about the taste, it's a little too much for this amount.
extensive knowledge on the subject!
Rice polishing ratio: 58
Alcohol content: 16%. しんしんSYDownstairs again.
Besides Kaze no Mori, there are two types of four-pack bottles.
Let's compare them!
Both are Koshi!
And for the first time!
The black one is juicy and fruity!
It tastes like this because it's made with Association Yeast 1801.
I'm going to pair it with Hatsukatsuo Tataki (bonito)!
extensive knowledge
Rice type : Koji rice/ Yamadanishiki Kake rice/ Gohyakumangoku
Polishing ratio : Koji rice/50% Kake rice/58
Sake degree: -1.0
Acidity: 2.1
Alcohol content: 16%.
Yeast used: Association 1801+Association 1001 Afuriあふり KIMOTO 純米 生酛仕込 山田錦純米生酛 しんしんSYRed Rainfall Discovery
Comparison of Saitama and Kanagawa
Good acidity, it was still a sake brewed in a sake brewer's yeast yeast yeast.
extensive knowledge
Rice: 100% Yamadanishiki from Hyogo Prefecture
Rice polishing ratio: 50
Brewing water: Ameizan groundwater (hardness: 150%)
Yeast used: No.9 yeast
Alcohol content: 15% alcohol by volume しんしんSYThird kind of the day 👀.
My favorite brand.
Tried by a senior Â
(from the extensive knowledge of the brewery)
Rice used・・・Koji rice: Yamadanishiki/Kake rice: Omachi
Polishing ratio・・・50
Alcohol content・・・15 しんしんSYALPHA 6, Respect for No. 6 Unfiltered, Unpasteurized Nama-Shu 2024
Sake to enjoy the acidity reminiscent of Shinmasa No. 6
Akitsuho 657 Next enjoys freshness, sweet and sourness.
Both are delicious, good sake!
The appetizer also reminds me of spring: ☘️
a brief description of this sake
Rice: Akitsuho from Tenri, Nara Prefecture (grower: Atsushi Ueda)
Rice polishing ratio 66
Alcohol 14%.
Yeast: No.6 yeast
Hard water: Deep groundwater from the Katsuragi Mountains, hardness: 250mg/L
Fermentation period: 32 days しんしんSYI was invited to have a drink after a long absence by a person I met at a cross-industrial exchange meeting who invited me to drink good sake about 10 years ago!
This time, I made a reservation for him to have a drink at Noe-san.
As I expected, the restaurant is always full at night.
This time we were seated at a table on the second floor, so let's go downstairs and make selections until we get drunk!
I found a good sake to start with 💡!
Kaze no Mori drink comparison 🌳.
Akitsuho 657 NeXT is one of my favorite sakes that I recently learned about from Mr. Hanoi!
My senpai also enjoyed it!
Let's drink what you like slowly 🍶🍶🍶 because it's all-you-can-drink for 2 hours!
extensive knowledge
100% Akitsuho rice produced in Nara Prefecture
Polishing ratio 65
Alcohol content 15
Unfiltered, unpasteurized, unpasteurized sake あきYamada-Nishiki sake polished to 50%.
It has a clean taste and is easy to drink. あきA fictional character from Ace wo Nerae.
The label has an impact, but the taste is neither good nor bad. あきAlthough the rice polishing ratio is 90%, the color is clean and the wine is easier to drink than one might expect.
This type of polishing can produce a bitter taste, but this one is very tasty because the delicious flavor of the rice can be strongly felt. あきNew spring sake.
Well-balanced with a good mouthfeel.
It has a high aroma and is a perfect sake for spring. あきSeasonal sake series.
The label is fresh and spring-like, with a slightly sweet taste. あきSake with a high alcohol content of 20%.
It has a slightly aged taste like an old sake. あきIt has a low alcohol content of 13%.
The use of white malted rice gives it a smooth taste. あきThere are Yamadanishiki and Miyamanishiki variations, but this is the latter.
Since this sake was produced by Masumi, it is difficult to obtain even at the brewery, making it a valuable item.
It is a slightly sweeter version, as it is a medium-bodied sake. RecommendedContentsSectionView.title
