しんしんSY
Skewers are here!
Tsukune (skewers) and salt pork skewers!
The last sake was the same one we had at Tomakomai!
Surprisingly light!
Like water!
I'll have it while feeling a little unsatisfied!
No bitterness!
That's all for tonight!
extensive knowledge
This product was developed through a series of prototypes with the theme of using Hokkaido rice to create a type of junmai sake that has never been produced before.
The aroma is faintly fruity, with a hint of muscat. The aroma is slightly fruity with a hint of muscat, and the sake's flavor continues to grow even after the bottle is opened. And "a sake with a sharp taste like a Japanese sword.
Rice used: Yamadanishiki
Rice polishing ratio: 55
Japanese>English
しんしんSY
Let's look for more than Urachiebijin next time.
Nagano sake found
Before Dawn
Junmai Ginjo
This is another pineapple type 🍍 similar to Urachiebijin.
Food goes well with it!
So far, no wrong selection!
Delicious!
knowledge
Shizuku-kari, a seasonal sake, is aromatic, refreshing, and makes you want to drink another glass. Shizuku-kari is characterized by the traditional "tank pressing" method. In a long, narrow sake tank used for centuries, unrefined sake is placed in a sake bag and pressed slowly through layers of pressure. The sake drips down like a cloudy white drop. The carbon dioxide gas that is unique to nama-shu remains in the sake, and this part of the sake is used to its fullest and bottled without filtration. The process of carefully arranging the heavy sake bags filled with cold unrefined sake, one by one, takes a lot of time and effort, and is done in very cold weather.
This slightly cloudy, freshly pressed sake has a youthful and slightly effervescent freshness. Because of the time and effort put into this process, the quantity is limited.
Product Name Ura Chiebijin Junmai Ginjo Nama ~Bangen
Type Junmai Ginjo
Alcohol 16%.
Sake degree -1.0
Rice used: Yamadanishiki
Japanese>English
しんしんSY
Moving from Kushiro to Obihiro
While reading a JR magazine, I found a restaurant in Obihiro that caught my attention.
I visited there after work.
There are 17 different kinds of strips of paper displayed on the wall.
It's only a little over an hour, so let's choose what we want to drink and ask for it!
There is no all-you-can-drink policy, so we started with the Urachiebijin that I had just had in Kurashiki!
I still remembered the taste!
It tastes like pineapple!
We enjoyed sweet sake while eating oysters from Atsukishi!
The owner was surprised to hear that customers come when they advertise!
extensive knowledge
Ingredients rice(domestic),rice malt(domestic)
Alcohol percentage 16
Rice used: Yamadanishiki
Polishing ratio 60
Japanese>English
酔生夢死
Rice used: Hitomebore produced in Miyagi Prefecture
Rice polishing ratio: 55
Sake meter rating: +3
Acidity ... 1.6
Amino Acidity・・・・1,1
Yeast・・・Miyagi yeast
Alcohol content ... 16
We've been keeping a social distance for two years to avoid the density due to the Corona disaster.
This year, we can snuggle up over the next two years.
Fried rice with kimchi to finish (quite spicy)
Japanese>English
酔生夢死
Ingredient rice: Hanabukiyuki
Alcohol content 15-16%.
Rice polishing ratio 55
Sake meter degree +2
Acidity 1.4
Association No. 9
Nishida Sake Brewery was established in 1878 and is the only sake brewery in Aomori City.
Japanese>English
酔生夢死
Rice used
100% Yamadanishiki
Rice polishing ratio
60% (with a minimum of 60% alcohol by volume)
Alcohol content
15% alcohol by volume
Sake degree +2
Acidity 1.6
A sake that creates a stone's throw.
The label is decorated with pieces of the stone wall of the brewery that collapsed in the Great East Japan Earthquake.
Japanese>English
酔生夢死
HIZIRIZM" is a limited-quantity sake based on the brewery's unique environment, primarily a "test brew" and "challenge sake
Raw material rice : Shiga Watanabune
Polishing ratio: 50% Koji/50% Kake
Sake Degree: +1
Acidity: 2.0
Fermentation: 701
Brewer's alcohol content: 15
Japanese>English
酔生夢死
Rice: Miyamanishiki
Polishing ratio 60
Yeast No. 6
Sake meter degree +12
Acidity 1.6
Alcohol 15%.
Japanese>English
酔生夢死
Mixed-grain series", brand rice is brewed to Junmai-Ginjo specifications, with the main variety of Kakemai (main rice) x Yamadanishiki (Koji rice) and all Koji rice is Yamadanishiki.
Alcohol content: 15
Sake Degree: -3.5
Acidity
Rice type：Bizen Omachi
Rice Polishing Ratio : 60
Sashimi Sashimi - Straw-baked bonito
Japanese>English
酔生夢死
Alcohol content 15
Content 1800ml
Rice: 100% Yumuikkyo
Rice polishing ratio 60
Pouring: Hiyari
Sake Degree +3
Acidity 2.1
Amino acidity 1.7
Yeast: Dream Yeast
CICALA" is the Italian word for semi-malic acid.
Patented "Dream Yeast" that produces high malic acid
Chicken Nanban Tartar
Japanese>English
酔生夢死
Rice used: Yamadanishiki
Polishing ratio: 50
Sake degree: +2
Acidity: 1.4
Alcohol content: 16
Gyoza
Japanese>English
酔生夢死
100% "Aizan" grapes grown in Kato-shi, Hyogo Prefecture, with a milling ratio of 80%, yeast No. 701, and alcohol content of 16%.
Japanese>English
酔生夢死
Alcohol content: 15.5
Sake degree: -1.0 Acidity: 1.8
Rice: Shiga Prefecture Watafune Polishing ratio: 50
Japanese>English
酔生夢死
Akita Sakekomachi Polishing ratio: 45% Alcohol content: 16% Alcohol level: -1 Acidity: 1.4 Amino acid: 1.0
Japanese>English
酔生夢死
Rice type : Tajima-Kogyo
Alcohol content 15 degrees
Rice polishing ratio 50%.
Japanese>English
酔生夢死
Higashikawa-cho, the new home of Sanshiburyu, is one of Hokkaido's best rice producing areas. Volunteers from JA Higashikawa created the first "Comet" sake rice for Sanshisakura.
Rice used: 100% Comet from Higashikawa
Rice polishing ratio: 55
Alcohol content: 15 degrees
Japanese>English