Timeline
しんしんSYThe recommended sake of the day was Otokoyama and Kokushi Musou!
Then let's have it, Kokushi Musou!
The sign said it was recommended to be served lukewarm, but I was in the mood for something cold.
So we poured it into a glass on the rocks!
He poured a glass full of sake!
Tsukune skewers with shiso plum and freshly cooked mackerel rice!
This blue label Jungin from Kokushi Musou!
This was the first time I drank it!
We met again one year ago at the lounge of New Chitose Airport 🍽️
I also met this sake here in Kushiro!
I was entertained by Asahikawa's famous sake this day!
Tomorrow, we will stay one more night in Kushiro!
Reservations have been made at a favorite restaurant: ☑️
knowledge of sake
Sake degree] +2
Acidity] Undisclosed
Alcohol content】15度以上16度未満
Rice】Koji rice・Kake rice】 100% Hokkaido grown Kitashizuku
Rice polishing ratio] 55 しんしんSYArrived in Kushiro from Abashiri by late train.
The wind is strong and the temperature is quite low.
But I decided to go to the city for a while.
YOSUGA was full 🈵.
Then let's go to this place we stopped by two years ago 💁.
It was the last order time, so we only had an hour ⏳.
First time to try Otokoyama, Asahikawa's famous sake, pressed in the morning of Risshun.
It's so good!
The aroma is great and the taste is fruity!
The sharpness is also outstanding!
I drank it with some appetizers and chashu mai (fried pork dumplings).
extensive knowledge about this sake
Rice used: Ginpu
Rice polishing ratio: 55
Alcohol content: 17-18%.
Sake degree: -1.0
Acidity: 1.9
Amino acidity: 0.9 しんしんSYAfter eating Kushiro Ramen Soy Sauce Flavor, I was not satisfied and wondered where to go.
I wanted to visit Tempura Sakura, but I'll save that for next time!
While wandering around the city, I found a restaurant that caught my attention.
The restaurant's most popular dishes: shumai, kushitaki (skewered skewers), and chashu (pork) kamameshi!
We were told that it would take a while for the food to come out, so we started with the manager's recommended local sake!
Otokoyama Hiyoroshi
I expected it to be dry, but the aroma was gorgeous and the taste was fruity.
After a few sips, the kamameshi (rice cooked in a pot) finally arrived!
He recommended to eat it as it is or mix a little wasabi mayo with it.
Tomorrow we are off to Obihiro!
I'm looking forward to the food at Amakatsu-san!
extensive knowledge
A special junmai hiyaoroshi with a cute seal label. You can enjoy the crisp taste with acidity and complex aroma of the sake.
Rice polishing ratio 60
Alcohol 15%.
Sake degree ±0
Acidity 1.8
Amino acidity 1.1 RecommendedContentsSectionView.title
