Timeline
しんしんSYSince the suprirate was a bit tricky, I was allowed to decide which drink to have as the last one.
If that's the case, let's end this evening with this!
Hououmida's Yamadanishiki 50.Junmai Daiginjo!
Definitely recommended!
It was the first time for all three of us to drink Hououmida except for me!
I knew it would be delicious!
Fresh and juicy as expected!
It's also very special because it's unpasteurized!
Apparently, my best friend from Tokushima has another restaurant he wants to go to, so this is the end of Uokin-san!
It's still pouring outside. ☔️
By the way, the third picture is the ponzu sour of Mitsukan which the restaurant advertised!
My friend's comment: "It was very subtle!
extensive knowledge
100% Yamada-Nishiki rice is used for sake brewing. This Junmai Daiginjo Nama-shu is made by polishing the rice to 50% and brewed slowly at low temperature. The ginjo aroma is modest but elegant, spreading like muscat. In the mouth, the clear, high quality umami quickly fits the tongue, and the sweetness gradually seeps in. It has a rich and broad flavor that is typical of Yamada-Nishiki, the king of sake rice.
Rice used: Yamadanishiki
Polishing ratio 50%.
Designated Sake, etc. Junmai Daiginjo/nama-shu
Strength 15.0 しんしんSYMy best friend, who is a sake lover and a friend of mine, suggested that we drink Meikyojo-Tozui!
I've had it several times, but what is this?
Supraito
Is it a carbonated drink for the Sprite generation?
No, no, they say it's super dry!
Well, it's clearly a different genre from the first two.
It's dry, but a bit heavy!
I think it would go well with dishes such as flounder with sweet-and-sour sauce and mentaiko potatoes!
a little bit of knowledge
When you put it in your mouth, a slight sweet aromatic flavor runs instantly, and it runs out in a flash. This junmai super-harakuchi has an impressive instant impact, just like a red sprite.
Alcohol 16%.
Sake degree 13
Rice used: Miyamanishiki
Polishing ratio: Koji rice: 59%, Kake rice: 65 しんしんSYAfter drinking the gakki, the waitress happily told us that they actually have a secret sake!
Yamori and Haneya summer sake!
I had just had Yamori the other day, so I asked for Haneya!
The last time I drank Haneya was just as good as I expected, so I decided to try Haneya Summer Sake!
I didn't notice much aroma in the Gakki, but the Haneya summer sake was good from the aroma!
It's also fruity in the mouth!
Scallops and whelks!
It makes the sake go down even faster 🍶!
A few words of knowledge
Summer is summer, but not a hot summer under the blazing sun. It has the clarity and gentle aftertaste of a summer sea, and the freshness typical of Haneya that reminds one of a summer sea with a cool breeze. The clean ginjo aroma that spreads elegantly in the mouth and the fresh fruitiness that flows on the tongue. The gentle lingering taste that spreads lightly with a clear aftertaste like a piercing blue sky is very popular every year.
Alcohol content: 14%.
Sake meter: Undisclosed
Acidity: Undisclosed
Rice used: Gohyakumangoku
Rice polishing ratio: 60
Condition: Nama-shu しんしんSYA good friend of FFC from Tokushima came to Tokyo
Gathering of close friends to start the evening party.
We were entertained at Uokane, which we couldn't visit for the Corona Disaster!
After toasting with beer, we started drinking sake!
There were about 15 kinds of sake on tap, including some hidden ones, so we started with Gakki!
This is my first time to try Honjozo!
The austere moe green label!
It tasted fresh and juicy, not austere!
The four of us were thrilled with the taste, which exceeded our expectations.
Now, it's time to discuss how to make 7.23 a reality!
We ordered 6 kinds of sashimi, and as expected, they were amazing 😋!
extensive knowledge
It is characterized by an elegant aroma and sweetness created by adding a minimum amount of brewing alcohol. It is made into a sake that is close to junmai sake, which is not considered to be a honjozo sake. Fresh and juicy, it has a fine taste created by careful brewing even though it is a honjozo sake. It has earned a high reputation as a sake that can be enjoyed.
Rice used: Yumenokou (Fukushima Prefecture)
Rice polishing ratio: 60%/70
Yeast: ---- (yeast)
Alcohol content: 16.0
Sake degree: 1.0
Acidity: 1.4
Sales period: Year-round メキシコテキーラAs we drank it with the accompaniments, we found this Junmai Daiginjo to be slightly sour. I wanted to try other Hououmida. メキシコテキーラWhen I say dry, it seems to be like this. I like it, but I would like a little more umami.
The label said "Supraito" and "super-high lightning discharge" on the www. メキシコテキーラToyama sake. This is very easy to drink. メキシコテキーラA get-together with old friends who are coming from far away for the first time in a while.
It was the first time for me to try Masamune. I felt the deliciousness of the honjozo. MikiFusashimaya Junmai Ginjo Origarami
It says it is super dry, but it doesn't feel so dry because of the acidity of the lees. The dryness is reflected in the sharpness.
理華Miki-san 😆 drinking a lot again from the Shinsei festival and checking in more 😆.
I can't keep up with Miki-san's check-ins lol🤣 MikiRika! At the end of the year, there are a lot of drinking parties, and it becomes hard to remember the characteristics of alcohol, and the second half of the year, I gradually forget the taste lol! MikiShizen-go Hohjunmai
It was the first time to drink this brand, recommended by the shop assistant.
It is low in alcohol, slightly effervescent, and mellow, so it has a good acidity*.
The freshness was also very good because it was freshly opened. MikiInstrument Masamune Honjozo Nakadori
It's been a long time since I had a bottle of "Gakki Masamune".
This is a great sake because it is Honjozo. 遥瑛チチHello Miki😃!
I'd like to thank you for your support.
I'm sure you'll love it! MikiChichi! I experienced Gacky's goodness once again, and if there's a festival of instrumental Masamune, I'll be sure to attend* I hope they do it! MikiMitsurensho Junmai Namadome Genshu
It's a black triple star, and the rice is Ginfuki.
I'm glad because I've been interested in this brand for a long time.
It's not as pineappley as Sanboshiku, but it's pineappley and rice-like* and has a nice crispness.
I'd like to try the other three stars. 
MikiKaze no Mori Akitsuho 657
In the evening, the festival site became extremely cold with the sea breeze, so we returned to Shinbashi and went to Uogane*.
I ordered a 4-pack of Kaze no Mori and shared it with my friend*.
This lightly foaming taste is delicious*.
I'm satisfied because it goes well with fish as well*. 遥瑛チチMiki, excuse me here too😊.
The appetizer looks delicious❗️.
The right one is Namero and the left one is Chicken❓Bucket❓ MikiChichi-san! The middle one is a sea bream sashimi, the left one is a horse mackerel namero, and the left one is chashu pork and quail... *After this, we had a party with white fish tempura and iburi-gakko cream cheese. 遥瑛チチOh, there was also the middle, I overlooked it ❗️
I'm not sure if I'm going to be able to make it.
The left one is chashu, the fibers look like chicken 😅.
I'm sure you'll be able to find something that works for you 🤗
I'll be back in a few days. MikiIf you order 3 pieces of sashimi, you will get 10 pieces of sashimi including oysters for 1740 yen*.
If you order 6 pieces, you will get 20 pieces🤪. 遥瑛チチHe️.
That's good to hear👍.
Thanks for the info ♬. RecommendedContentsSectionView.title
