しんしんSY
End of study
One last drink 🍶, modern yaki at the sister restaurant and my favorite here 🤩.
Now, let's see if we can make it home by midnight: ✈️
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Timeline
しんしんSY
It looks like we are about to close, so let's have just one more drink!
I drink this at least once a year, Yamadanishiki from Mimuro Cedar!
Mr. Hanamon, you have a lot of good sake!
Let's drink two of my favorite sakes and go home!
Tempura🍤 I had for lunch!
It was a nice restaurant too!
They serve sake at night!
Let's go again!
extensive knowledge
Rice used: Yamadanishiki
Polishing: 50
Specified name sake, etc. Junmai Daiginjo/Hiirei-shu
15% alcohol by volume
Japanese>English
しんしんSY
I visited this restaurant the day before and promised to come back again!
The waitress remembered me!
Since we arrived late, we were limited to a few dishes, but he recommended a few!
Let's have a single alcoholic drink!
Gobashi FIVE Pink Junmai Daiginjo Unfiltered Nama Sake was probably my first time!
I've had blue, yellow and red sake before, but I was expecting pink sake to be delicious!
I drank a lot of Okayama sake at the first meeting, but I still like this kind of fruity sake!
There were quite a few customers that day, too!
This is a popular restaurant!
(some of the secrets of the brewery's extensive knowledge)
Alcohol content: 16
Sake level: undisclosed
Acidity: undisclosed
Rice used: Yamadanishiki
Rice polishing ratio: 45
Condition: Nama-shu
Yeast used: Renewed from 1801 yeast to Hiroshima Ginjo yeast
Five types of "Five" and the logo color indicate sake quality and seasonality
Junmai Orikarami (green): the only Orikarami mellow sake
Junmai Ginjo Nama-shu (blue): a refreshing and crisp summery nama-shu
Junmai Ginjo Hi-ire (Orange): The only Hi-ire sake, recommended to be heated.
Junmai Ginjo-Hiire (Orange): The only hi-ire sake, recommended to be heated.
Junmai Genjozo (white malt) (yellow): A regular sake for a year, sweet and sour, like a white wine.
Japanese>English
しんしんSY
The waitress recommended me to try it because it was so delicious!
It was so good!
The freshest one I've ever had!
It was a fun night 🌉!
We finished the night with Kinpachi Ramen near the hotel.
extensive knowledge
Ingredients: Koji rice: 20% Yamadanishiki (produced in Mie Prefecture) 60
Kake rice: 80% Hachitan-Nishiki (produced in Mie Prefecture) 60
Alcohol 15.5
Yeast used: No. 9 yeast
Spring water from Nabari River (medium soft water)
Japanese>English
しんしんSY
The second of three drink comparisons
extensive knowledge
Rice: Miyamanishiki (produced in Yuzawa, Akita)
Polishing ratio: 55
Yeast used: Association No. 6
Sake degree: +2
Acidity: 1.6
Alcohol content: 15
Japanese>English
しんしんSY
Second of three drink comparisons
Lucky 7?
extensive knowledge
Rice used: Gohyakumangoku
Polishing ratio 50%.
Sake degree +3
Alcohol content 16%.
Japanese>English
しんしんSY
The second 3 kinds of sake drinking comparison
Nara Sake
extensive knowledge
Sake Degree -1
Acidity 1.7
Amino acidity 1.4
Rice polishing ratio 60
Yeast: Harushika No.7
Rice: Yamadanishiki (Hyogo)
Alcohol 17%.
Japanese>English
しんしんSY
I've had it in the past, but I still want to drink Aizu Ryugasawa Mature Genshu again!
This one is easy to drink.
All three types of sake are slightly different from each other.
Of the three, Gouchi was probably my favorite!
knowledge of the brewery
Rice: 50% polished Yumen no Kou rice from Fukushima Prefecture
Brewing water: Deep water from the foot of Mount Bandai, one of the 100 best waters in Japan
Alcohol content: 16
Sake meter: -1
Acidity: 1.5
Japanese>English
しんしんSY
I was sitting in the middle of the counter.
There were customers in the back and in front of the counter.
Both sides were from Kyushu!
We had a great time talking about our hometown with the cheerful waitstaff!
The waiter recommended Okayama sake!
I've never had Gouchi before!
It's very spread out on the palate, deliciously sweet and fruity, and very tasty!
I have a feeling I will be back for a three-night work trip!
knowledge of the brewery
Alcohol 16%.
Sake rice: 100% Asahi rice
Polishing ratio 55
Japanese>English
しんしんSY
Entered the restaurant late
I made a reservation by phone.
Lots of sake from Okayama
And many more!
After a lecture on how to order, we decided to compare three kinds of sake!
One Okayama sake
Two other sakes
First, Yokoyama Hiyahoroshi!
I had had this a while ago in Sapporo, but I'll try it again!
It was a delicious hiyaoroshi sake with a bit of bitterness at the end!
The entrées are also relatively inexpensive!
Let's order various dishes!
First of all, sauteed oysters with butter!
This is delicious!
Knowledge
Rice used: Yamadanishiki
Polishing: Koji rice: 50% / Kake rice: 55
Specified name sake, etc. Junmai Ginjo/Hiirei-shu
Degree of alcohol content 16
Japanese>English
ガルス
refreshing yogurt drink
Lightly cloudy. Aroma reminiscent of refreshing yogurt-like sourness. The mild mouthfeel is followed by a strong sourness. The acidity converges and finishes with a hint of the same quality as the top shelf aroma.
The mellowness and acidity of lactic acidity make for a pleasant sipping experience.
★★★★
Japanese>English
ガルス
Gentleness despite the flamboyance
Gorgeous, apple-like aroma. A clean mouthfeel leads to a gentle sweetness and acidity. After a slight tanginess, the sweet and sour flavors converge and become sharp.
This wine has a gentle sweetness that you would not expect from the flashiness of the label, making it a soothing sipper.
★★★★
Japanese>English
ガルス
Rich fish and
Room temperature storage product. Slightly alcoholic aroma. The mild mouthfeel gives off a sweet and spicy flavor. You will feel a crisp hint of aroma, and it will finish with a lingering pungent and umami aftertaste.
It is less sweet and more umami, and seems to match with rather rich fish.
★★★★
Japanese>English
ガルス
Mellow fresh cream
Mild aroma. From the mild mouthfeel, sweetness spreads. Then, a slightly pungent taste appears, and it finishes with a sharp taste while maintaining its mildness.
The mildness and sweetness give the impression that it could be served with dessert.
★★★★
Japanese>English
ガルス
sharpness
The crisp mouthfeel gives way to minerality and bitterness. Later, acidity appears, and the wine is crisp and clean.
I have the impression that this is what you get when you remove the element of sweetness from sake. It seems to go well with food.
The taste is very good with food.
Japanese>English
ジェイ&ノビィ
Hi Gallus 😃
Sanzenmori! I've been into it lately 😋we like fruity dry, but this one is more like dry 🤔I'd love to drink it with a good drink 🤗.
Japanese>English
ガルス
Jay & Nobby, this one was quite dry. I would like to try the fruity dry one 😊.
Japanese>English
ガルス
orthodox dry taste
Mild alcoholic aroma. The refreshing mouthfeel is followed by a slight sourness, from which the piquant spiciness increases. The spiciness lingers on and is quickly snapped off.
The spiciness, which is called "sweet and spicy," can be felt well. The alcohol taste is not that strong, so the classic feeling was not that strong.
★★★★
Japanese>English
ガルス
melt water
Slightly rose-like aroma. Transparent on the palate, with a gassy feel and a beautiful sweet and sour taste. Then a cedar-like aroma comes up and finishes with a slight bitterness, while maintaining a sense of transparency.
The transparency is elegant, and the hints are not harsh, making it easy to drink.
★★★★★
Japanese>English
ガルス
Hard yogurt
Mild lactic acid-like aroma. The lactic acid sourness comes out quickly, followed by bitterness. The taste is sharp and clean, leaving a lactic acid-like aroma.
The overall outline is vague, giving the impression of plain yogurt.
★★★★
Japanese>English
ガルス
Alpine Water
Slightly grassy aroma. Slight sweet and sour taste and bitterness from the clear mouthfeel. The second half of the bottle finishes with a slight bitterness.
The transparency is wonderful, and it is a clear and refreshing saké.
★★★★
Japanese>English
ガルス
mineral water chestnut (Eleocharis dulcis)
Mild, mineral aroma. Gasiness, minerality and acidity appear. The wine is clear and crisp with a sense of transparency and minerality.
The specs of unfiltered raw sake of Konaki. The minerality reminds us of Oroku. The gasiness is added to it, giving the impression of hard, carbonated water.
★★★★
Japanese>English