Timeline
しんしんSYMy junior ordered a large rice ball 🍙 and is fighting with it!
It seems he was full in no time 🫃!
I'm going to have just one more glass of sake!
It wasn't on the menu, but I found an akabu in the cold storage 💡.
It was freshly opened and ready to drink!
I haven't been to Iwate for a while!
I'll have some Akabu while thinking about how Mr. E and Mr. K are doing!
Well, I saw a post about a drinking party at Kumasan the other day, so I wanted to go there.
It's a good town, Morioka.
You couldn't miss it, Akabu!
F I've had a few ginjo-shu, but I often come across it at this restaurant, Monkichi!
I didn't eat any rice, but went to a dandanmen restaurant that I had been curious about for a while!
You had char siu shoyu ramen at Tomakomai for lunch too 🍜.
I'm looking forward to next week's Noe, San, and maybe some new sake!
I'll be able to visit Fukurokuju on Monday the 2nd!
I have a feeling we're going to hit the big time at Noe-no-ye!
extensive knowledge
Ingredients: Iwate rice
Rice polishing ratio: 60
Sake degree: +2
Acidity: 1.4
Yeast: F2
Alcohol percentage: 16
Sake type: Ginjo-shu しんしんSYStarted with mackerel gari and black pepper bamboo shoots.
After a while, the expected 5 kinds of Hokkaido sashimi arrives 5️⃣
Let's have another round of sake!
Toyo Bijin, which we drank yesterday and were impressed with.
What do you think will be served?
Following last night's Aizan, tonight's Junmai Ginjo 50!
I love the sweet taste of this one too!
The sashimi was served with two kinds of soy sauce, salt, and wasabi, mixed to your liking!
My junior is also enjoying this sashimi!
At my request, I also had oysters in umani, which also goes well with sake 🍶.
extensive knowledge
Rice used: Koji rice: Yamadanishiki/Kake rice: Saito no Shizuku
Polishing ratio 50%.
Specified name sake, etc. Junmai Ginjo/Hiirei-shu
Degree of alcohol content 16 しんしんSYAfter finishing work in Tomakomai and Higashi-Muroran, we returned to Sapporo.
I arrived just in time for my reservation!
I came here for my junior who wanted to eat delicious sashimi!
We started with a bottle of Sake from the many varieties available!
It was Sensation Black Label Hi-iri.
A refreshing and easy to drink sake.
I hadn't had anything to eat since lunch, so it brought me back to life 😊.
knowledge
Sensation Black is,
Sensation Black is a slightly dry type with a refreshing acidity that follows the old Untied and further improves on it.
Sensation White is made with ginjo yeast and has an aroma, and tends to be slightly sweet,
Although they are completely opposite in character, they are both highly cost-effective,
Both have the same high cost-performance ratio.
Taste level: Slightly dry
Alcohol level 16
Ingredients Rice, Rice Koji
Rice: Shiga rice, 50% polished rice 初めての日本酒は田酒Good evening, Shin Shin SY.
I drank this during my trip to Shiga. Holy cow, it's a good sake to be served with a glass of wine! しんしんSYSorry for the late reply, Mr. Tasake, but you are right. It may be standard to drink it with an inokuchi, but drinking it with a wine glass or a flat sake cup gives a different impression 😋. 
しんしんSYLet's have another drink!
The waiter says the secret menu includes "Jijimasu".
Is it a fruity sake? The waiter replied that it is not so sweet and fruity since it is a special junmai sake and is fire-aged!
But I'll drink it!
The waiter was right!
Tonight's five sakes were sakes that tasted of acidity 🍶.
This is such a wallet-friendly restaurant where you can drink and eat quite a bit for such a reasonable price!
I will come back again!
extensive knowledge
Rice : Koji/Yamadanishiki, Kake/Hachitanishiki
Rice polishing ratio :60
Sake Degree :±0
Acidity : 1.7
Alcohol Content :16
酒豪Good evening.
Is the secret also 500 yen per drink?
I don't think I'll get a chance to go there, but it's a bad restaurant lol.
There seems to be a Takachiyo, but I wonder if it's the one with kanji 🤔. しんしんSYGood morning, Mr. Sake Brewer. The secret sake is 980 yen. The black bottle on the menu. The regular menu used to be 390 yen (490 yen if you show the coupon on the food log). Due to the recent situation, the price was raised. しんしんSYFull house again tonight!
A popular restaurant, crowded!
The next selection on the secret menu was Tobiroki!
The next selection from the secret menu was a Junmai Ginjo with a jet-black label!
Tonight's sake was more robust and dry than fruity 🍶.
Hiroki, you can never go wrong!
knowledge
Ingredients : Rice, Rice malted rice
(Koji rice: Yamada, Kake rice: Gohyakumangoku)
Sake Degree：+2
Acidity：1.7
Rice Polishing Ratio：50%/50
Alcohol percentage：16 御前酒GOZENSHU9(NINE)ブラックボトル純米ひやおろし 
しんしんSYIn addition to the brands on the open menu, this restaurant has a secret brand!
The price is a bit expensive, but what do you have today?
The waiter smiles and says, "We have five kinds of beer: Fat, Fat, Fat, Fat, and Fat.
Well, I'll have a glass of NINE, please.
I've had blue and green bottles of sake, but tonight's bottle is black, a black bottle.
Apparently, it's made after the fall season.
It's a dry sake with a bit of sourness.
I forgot to take a picture, but we had a lot of reasonably priced snacks, so we will drink sake with them 🍶.
Knowledge
Rice / Polishing ratio
Omachi / 65
Alcohol content
15 degrees Celsius
Sake Degree
+5.0
Acidity / Amino acidity
1.6/1.1
This is an "akiagari" type junmai sake, which is made by fire-quenching the squeezed sake, maturing it until autumn, and adjusting the addition of water.
Sake brewed in Omachi is characterized by the umami taste that comes out after the summer. The rounded and mellow taste gives it a gentle flavor. しんしんSYChoose your next drink from the menu
I'm going to try Toyo Bijin!
I've had Jyundo Ittou several times, but this time there was no Jyundo Ittou on the label.
This was my first Junmai Ginjo 50!
It is a little more acidic than the previous one, but it is easy to drink!
Pair it with Wagyu beef wrapped with sea urchin!
It is a rich dish with a lot of Hokkaido cheese inside!
A fresh sake with a sour taste goes well with such a dish 🍶.
Knowledge
Rice used: Koji rice: Yamadanishiki/Kake rice: Saito no Shizuku
Polishing: 50
Specified name sake, etc. Junmai Ginjo/Hiirei-shu
Degree of alcohol content 16
Junmai Ginjo-shu using Yamadanishiki for Koji rice and Saito no Shizuku for Kake rice. Although it is called Junmai Ginjo-shu, it is a genuine Junmai Daiginjo-style sake with a 50% polishing ratio.
It has a refreshing, fruity, elegant aroma. It has a gentle but firm umami, a soft body, and a light sharpness with a sourness and bitterness reminiscent of ramune. With a good balance of aroma and sharpness, this sweet and refreshing sake is suitable for all kinds of eating and drinking occasions. しんしんSYIt's been a while since I've been to Port Town Monkichi @Sapporo!
The ordering system for sake has changed a little.
Sake is not included in the all-you-can-drink menu, so we had to order it by itself.
Let's start with the sake!
Kanade no Tomo Junmai Ginjyo!
I have enjoyed this sake since I had it at Eiraku Shokudo in Akita.
The aroma is not so strong, but it is indescribably refreshing on the palate!
It also has a hint of sweetness.
I asked for 7 kinds of sashimi instead of 5!
The restaurant and waitress are full of service!
extensive knowledge of the restaurant and its staff
The yeast used in "Saku Sanonochi" is Kyokai 14 yeast.
The other sake that uses Kyokai 14 yeast in "Saku" is "Honochi".
While "Honochi" has a milling ratio of 60%, "Kananochi" has a milling ratio of 50%.
It is positioned as a super Honochi. Takachiyo59Takachiyo AI-IPPON（愛山×一本〆） 無調整生原酒 純米吟醸純米吟醸原酒生酒 しんしんSYThis restaurant has a secret menu that is shown in black and does not mention the brand name!
What are the four tonight? I asked him what were the four for tonight, and he said "Takachiyo, Hiyoroki, Kuheiji, and Rumiko's sake"!
If that's the case, I'll go for the Takachiyo!
The price is a bit expensive, but it's a good way to end the evening!
This one came out with a bright purple label from the 59 series!
I had a bottle of Takachiyo 59 with flat rice polishing in Tsuruoka the other day!
How can they make it taste like this? It's a mystery!
My favorite of all the wines I drank today!
If you download the app that's being offered in Sapporo right now, you can get a discount!
I'm glad I asked the store owner about it!
I almost didn't have to take money out of my wallet thank you very much😊.
extensive knowledge
The theme of the alphabet "Takachiyo" is different varieties of rice. The milling ratio is unified to 59% and developed with different rice, a.k.a. Goktaka. Chapter 10 is "AI-IPPON. AI-IPPON!
Ipponjime," Takachidai's representative sake rice, and
Aizan, which combines depth and delicacy.
The "Ipponjime" in particular can be said to be the face of the brewery, to which the original rice was transferred from the prefecture and is managed by the brewery.
It is the face of the brewery, and is used to make sake with a rich and flavorful taste. しんしんSYI asked the waitress what was on the menu that day that was more than ginjo type, and she told me a few things!
The third item on the menu was this!
I've had this type of sake from Bakuren several times, and it never fails me!
As the name "super dry" suggests, it is a dry sake with a nice sharpness!
It goes great with fresh sashimi and soaked eggplant (with salmon roe and yam)!
The cheese spring rolls with hot eel came out next, and tonight's one-person drinking party reached its climax!
extensive knowledge
This extremely popular super-harsh ginjo-shu is sold only at a limited number of about 50 specially contracted sake stores nationwide. This azuki colored labeled product is commonly known as "Aka-bakuren" and is the first "bakuren" and the original standard from which the "bakuren series" was created.
It was originally created during the development process of "Kudokibe Dry Jungin" and was not specifically intended for commercialization, but as soon as it was released to the public, it quickly became the talk of the town among local sake fans and became a huge hit.
It boasts a sake strength of +18 to +20, which is the extreme limit of spiciness, but the taste is not just stimulating and spicy. It is a very dry and beautiful sake with a supple, mild, yet sharp and sharp taste that gives you a sense of elegance. しんしんSYThe next sake is Niigata's Itaru!
I've had a lot of Itaru in the past, but it's been a long time since I've had Junmai sake!
I also had Itaru at the time of 900!
And just in time for the 100 Niigata sake, I came across this Itaru!
It is a delicious sake like a pear 🍶.
It is listed in the refreshing sake genre!
The entrée was black pepper bamboo shoots and 7 kinds of sashimi!
Sashimi, a specialty of this restaurant, goes well with sake!
In case you are wondering, if you show the coupon of this restaurant, a glass of sake is reduced from 490 yen to 390 yen!
It's a good store!
extensive knowledge
While the taste of rice is delicious.
It has a gorgeous pear-like aroma and flavor with a fresh and light acidity.
Junmai with a sense of transparency.
The secret of this "lightness" is that the alcohol content is lowered to about 15 degrees by adding water.
The secret of this "lightness" is that the alcohol content is lowered to about 15 degrees by adding water. It has a flavor not found in other nama-shu types. ポンちゃんHello Shinshin SY, ☀️
Congrats on your 100 Niigata Sake check-ins 🎉 100 awesome in Niigata alone! I love that it's a sake that you have a connection with ✨ I also love the coupons and apps that make it easy on your wallet~! しんしんSYGood evening, Pon-chan. I love many sake from Yamagata, Hokkaido and Niigata. By the way, this app was awesome. I paid only 🤫. しんしんSYIt's been a long time since I've been to Monkichi in Harbor City.
I didn't have a reservation, but luckily I got a table right away!
They have 30 different kinds of sake on tap.
Which one should I try?
Let's start with Akabu!
Akabu F came out!
This is my second one.
It's alky, but it's fresh and fruity, just the way I like it.
You can't go wrong with Akabu!
The appetizer is a bite of crab sushi 🦀!
a few words of knowledge
AKABU's F is a ginjo-shu, created with the concept of a casual evening sake, named after the "F" in "for you," meaning we want you to enjoy our sake. The sake has a crisp taste, as is typical of ginjo-shu, but the rice flavor is also well expressed, and the sake can be enjoyed on its own. The sweetness derived from koji is also apparent, making it a versatile sake that can be recommended to anyone. しんしんSYSecond glass.
This one is more pineapple-scented, sweet and delicious.
extensive knowledge
Nationally rare sake rice Ipponshime (produced in Uonuma) and
and water from Makihata, one of Japan's 100 most famous mountains.
This Junmai Daiginjo is carefully brewed with the underground water of Makihata, one of the 100 most famous mountains in Japan.
It retains the unique flavor of Ipponshime rice,
The sharpness of the taste will make it a perfect match with food.
It is a perfect match with food.
Serve chilled. しんしんSYWe've already had it a few times.
It's light and fruity, and it's perfect.
Let's go light today. uuuIt's an Akita sake, but they made it with rice from Hokkaido.
Neat and dry. Refreshing and easy to drink. しんしんSYThree kinds of drinks, cold or room temperature
A little heavy
Drink this first and match it with roasted mackerel.
Sake from Ehime is delicious!
Rice (malted rice)
Yamada Nishiki
Rice (Kake rice)
Yamadanishiki
Rice polishing ratio (Koji rice)
68
Rice polishing rate (Kake rice)
68% polished
Yeast
EK-1
Acidity
1.6
Alcohol content
1.6
Amino acidity
1.6 
しんしんSYComparison of three kinds of sake
The master recommended this sake from Yubari, Hokkaido.
It's so light and fruity that you'd think it was Jun Gin!
I like this one with some side dishes!
The sea urchin beef was so heavy that I fell down!
Skepticism
Ebetsu City in Hokkaido is located in the lush Ishikari Plain, surrounded by the Ishikari River and primeval forests. The local farmers, who are "eco-farmers" and work to reduce the amount of pesticides, chemical fertilizers, and soil preparation, started this project to make Ebetsu's local sake out of their passionate desire to spread the delicious rice of Ebetsu and to let people know about rice other than for food. The "Let's make sake with Ebetsu's rice" group, which included local restaurants, created a special junmai-shu called "Mizuho no Shizuku" in 2000. In 2007, the ingredients were changed from "Kirara 397" (edible rice) to "Comet" (rice suitable for sake brewing), resulting in a slightly dry and elegant taste. It is a special junmai-shu brewed by Kobayashi Shuzo using 100% Comet produced in Ebetsu, Hokkaido. しんしんSYMore fruity
Lighter liquor
I didn't know this label of Kamikimoto!
The master insisted on this one for today!
He has a lot of knowledge.
Following "be after" which was released as a cheering sake for the 2020 Corona disaster and was very popular, this "together" will be released as a special blend cheering sake for 2021. This is a special blend of cheering sake.
While the impact of the coronavirus is still significant, we have planned a second release in response to the many requests for a re-release.
Several types of junmai daiginjo sake made with 50% polished rice, including Yamada Nishiki, are blended together to create an exquisitely balanced and satisfying taste.
It has a mildly refreshing aroma, a smooth and clean mouthfeel, a mild and juicy fresh flavor and a fresh and cleanly integrated aftertaste.
Please fully enjoy the one and only umami that boasts an overwhelming cost performance. RecommendedContentsSectionView.title
