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Tenka純米吟醸 五百万石 無濾過生原酒 ささにごり純米吟醸原酒生酒無濾過 しんしんSYThe manager says there's some Tianhua in there too.
Green apples.
Bon appétit!
It tastes like rice wine with a hint of apple.
I love fruity sake!
My favorite Torotaku is here too, so the sake is going down again!
extensive knowledge
Rice: Gohyakumangoku
Rice polishing ratio 55
Alcohol content: 15
Kura yeast D-29
Sake degree: +1
Acidity: 1.7
Amino acidity: 0.9 Kakurei特別純米酒 山田錦５５％ 無濾過生原酒特別純米原酒生酒無濾過おりがらみ しんしんSYTsururei Ori-Garami
I love lightly cloudy and ogara-mi!
This sake is a little spicy and crispy!
It also goes well with the bitter taste of freshly fried hot spring rolls.
extensive knowledge
This is a special junmai sake made with the highest grade of rice for sake brewing, Yamada-Nishiki, polished to 55% and brewed with Association 701 yeast and water from the sacred Mt. The Tsururei Junmai Unfiltered Nama series includes three types of sake made with Hyogo Yamada-Nishiki by rice polishing, and this is the most popular of them all.
Both the fragrance and the hint of fragrance are mild and slightly fruity, and the taste is thick and core like Tsururei's. It has a broad flavor full of deep richness and rich umami, balanced by moderate acidity and a crisp aftertaste.
Rice: Yamadanishiki
Rice polishing ratio: 55
Sake meter degree: +1.0
Acidity: 1.8
Amino acidity: 1.3
Yeast used: Kyokai 701
Alcohol percentage: 17 Rakunoyo山廃純米 おりがらみ 無濾過生原酒純米山廃原酒生酒無濾過おりがらみ しんしんSYFirst time at Raku-no-Se
The manager asked me if I'd like to compare the two!
I'm not a big fan of Yamahai, but it wasn't too acidic.
It was fresh and easy to drink.
They served us spring rolls with wild vegetables!
The bitterness and the sourness of sake are good!
extensive knowledge
The appearance is slightly yellowish-green with a hint of slime, which is typical of unfiltered, unpasteurized sake. The aroma is a combination of a full aroma reminiscent of steamed rice and a grassy aroma. In the mouth, there is a gentle sweetness and a profound umami flavor. The finish is pleasant, with hints of pineapple and grapefruit. Itaru純米吟醸生原酒 越淡麗＆山田錦ブレンドver純米吟醸原酒生酒無濾過 しんしんSYThe manager told us that it has become difficult to find this sake because it was recently introduced by celebrities on a late-night TV show.
It is said to be a very tasty sake from Sado's famous Sake Itaru!
When I drank it, it was definitely different from the impression I had of Itaru.
It is my favorite sake with a fruity, pear-like flavor that comes out in full force!
The sashimi platter is also fresh!
Both types of Junmai Ginjo Unfiltered Nama Sake were excellent!
extensive knowledge
A blend of Koshitanrei & Yamadanishiki Junmai Ginjyo Nama-no-Genjozo
Brewed with Niigata No. 9 yeast as the main ingredient, it is characterized by its lightness and crispness in a flavorful mouthfeel, and a taste that makes the sake sake go down the drain. This is the only time of the year when you can enjoy this unpasteurized sake. It is also THE nama sake to enjoy the taste of freshly squeezed sake. Sugata（すがた）晴れすがた 純米吟醸 無濾過生原酒純米吟醸原酒生酒無濾過おりがらみ しんしんSYLet's compare a few more ogara-mi and clean sake!
Now let's try Junmai Ginjo Unfiltered Nama Sake!
The appearance is also a brand you can find at Fukurokuju!
This is the first time for us to try "Hare-Sugata"!
Sakura nigori, a lighter orikara than Hiran!
According to the manager, it is made from a sake rice called Comet from Hokkaido.
The fruity taste is the best.
The moderate sweetness goes well with oysters with chili sauce and eggs!
Sketch of the brewery
Junmai Ginjo Unfiltered Nama Sake Haru-Sugata" is a seasonal junmai ginjo sake made from Hokkaido's Comet, a rice suitable for sake brewing.
It has a gorgeous, fresh mouthfeel and a cute, strawberry-like acidity. It is also clear and has a gentle sweetness that spreads on the palate.
Alcohol content: 16.8
Rice polishing ratio: 55
Sake degree: -2
Acidity 1.7
Hiran神楽KAGURA 生酛 無濾過生原酒純米生酛原酒生酒無濾過おりがらみ 
しんしんSYWhen you come to Fukurokuju, you will meet Hiran!
This is the 12th time since I first met him last February.
I have never encountered it at any other restaurant.
It's a little less picky than Sakura Nigori.
Less ooze
Taste is lighter and more fruity than Sakura Nigori
I enjoyed it with cheese from the 5 kinds of snacks!
Brief Sketch of the Brewery
The HIRAN series is designed to balance sweetness, acidity, umami, and bitterness, but this Kagura was designed mainly with acidity. In a word, this sake is like eating grapefruit.
Mori Sake Brewery has repeatedly tried to express the stimulating acidity and bitter aftertaste of grapefruit juice in the same way that it is addictive, in the form of sake.
During the Age of Discovery, Hirado was an important port in the world. Hirado, the western capital of Philando. Navigators called Hirado "Firando," and in even older times, Hirado was called Hiran (飛鸞). In order to create sake that allows people to feel the terroir of Hirado, we decided to use Hirado's name, Hiran, filled with ancient romance, as our brand name.
Rice used: Yamadanishiki
Rice polishing ratio: 55
Alcohol content: 14%. Yanma純米吟醸 仕込1号 中採り直詰め 生原酒純米吟醸原酒生酒中取り 
しんしんSYNow that we've gotten off to a good start, here's another comparison between a beautiful sake and a shuwa shuwa type sake!
Yamama-mitsuke, the first sake to be brewed!
It is a delicious sake with a nice aroma and smooth taste!
The 5 kinds of snacks were served again!
Thank you very much!
I'm glad I took a day off from drinking!
extensive knowledge
This is an unfiltered, unfiltered, unblended junmai ginjo made from 55% polished rice called "Gohyakumangoku", which is suitable for sake brewing. Only the best portion, the "Nakagari" portion, was directly filled from the "kameguchi" (the mouth of the bottle) by a filling machine immediately after the sake was topped up. The rich aroma and freshness from direct pumping are in perfect harmony.
This sake is brewed with locally grown rice in the mountains.
Without allowing any compromise, the brewer, Yoshinori Takeda, aimed to realize the "ultimate taste" that he seeks. The sake is named "Yamama" (meaning "between mountains" in Japanese) only for its unfiltered, unfiltered sake.
Rice : Gohyakumangoku
Rice polishing ratio : 55
Alcohol content : 16 
しんしんSYI've been waiting for it, Sakura nigori!
The day before, it was announced on SNS that the shipment had started, so I had high hopes that I might be able to find it.
During the day, the liquor store in Takikawa had not yet received it!
But Fukurokuju-san is strong on Sanzen Sakura!
After pouring the Tsukishita Muyori, the manager seemed busy, so I was put in charge of opening the Sakura Nigori myself!
Surprisingly, I was able to open it earlier than last year!
When I poured it into a sake cup, it was so vigorous and shrieking!
It was full of oriki!
It was just as delicious as last year!
This sake, which we brought as a souvenir from the off-line meeting in Fukuoka, appeared again 🍶🍶🍶🍶.
I didn't miss the fact that the store had two bottles in stock!
extensive knowledge
For cherry blossom viewing and parties. A refreshing, slightly sparkling junmai nigori sake with a hint of spring. The sake rice used is 100% Aiyama. With an alcohol content of 8% and a fruity, sweet aroma, it is very easy to drink, making it an ideal sake for beginners to Japanese sake.
Rice used: Aizan
Ingredients: Aiyama (Polishing ratio: 40% for Koji rice, 60% for Kake rice)
Rice Polishing Ratio: 60
Alcohol Content: 8
Sake Degree: Undisclosed
Acidity : Not disclosed
Amino Acidity : Undisclosed
Bottling type: Unpasteurized ちょろきShin Shin SY
Good morning 😆
It's out again this year ✨.
I drank it last year and enjoyed it so much
I will get it again this year 🤣. しんしんSYGood morning, Choroki-san. It is delicious this year, too. Please come early. 
しんしんSYIt's been a while since I've visited Fukurokuju.
I was hoping that there might be some good sake waiting for me.
The manager said there was a good one in the bottle.
We started off with two freshly opened bottles.
Koeikiku's new brand, Tsukishita Muyori, which I had been curious about on the internet!
We started with a comparison of a solid, heavy saké and a shwashy saké.
The sake is as robust as I had expected!
I can't describe it well, but it is aggressive in the mouth!
We will start the evening with appetizers and zangi!
Knowledge
A new challenge for Kouei Kiku. The mouthfeel of this sake has a rugged beauty that is distinctly different from the Koei-Kiku that has been characterized by its light acidity. The strong silhouette of Kame-no-o-mai rice and the bright, clear flavor of Koei-Kiku combine to create the image of an unassuming man standing under the moonlight. The behavior of the brewer is crude, yet somehow charming, and as the saké progresses, one's heart becomes more intoxicated by the refined, deep and broad bosom of the brewer.
Ingredients: rice (domestic), rice malt (domestic)
Rice used: 100% Kame-no-o
Alcohol content: 17
しんしんSYTonight's first dish order
Oysters and Eggs in Chili Sauce
Yum!
I forgot to take a picture of the spring rolls with wild vegetables!
Chewing on the atchiuchi spring rolls while feeling the bitterness!
And drinking sake!
Tonight we drank sake by the glass instead of the cup, so this is the last one!
Yamori's raw sake, which we enjoyed so much last time!
Again, the fruity taste is superb!
Tonight I was in my strike zone, and it was a perfect match!
What was this Mt. Fuji-like mountain seen from the airplane?
The first time I had a drink with Colonel Lal at a members-only restaurant in Sendai.
I heard that he is planning an event here!
extensive knowledge
Rice used: 50% Hachitan-Nishiki
Sake degree +1.5
Acidity 1.4
This is a "Nakadori" junmai ginjo-shu, which means that only the most flavorful part of the sake is packed when it is pressed. Since it is not filtered or strained, the flavor of the rice can be felt 120% of the time, making it a "miracle juicer. しんしんSYLake Toya looked beautiful from the plane.
Not many people drink sake these days, so the number of bottles in the cold storage was the same as the previous week.
I heard that many people like wine 🍷.
If that's the case, let's repeat the delicious sake we've been curious about!
First, let's start with that popular white sake with the beautiful label!
It has a great mouthfeel and goes down your throat!
I would definitely like to try the other Purple Space's sake!
Why does Bean Curd with Bean Paste go well with Sake?
Today, it's just plain Bean Curd Tofu!
Tofu is said to be good for you, so I always order it here!
From Thursday to Saturday, I will be in Kurashiki City, Okayama Prefecture, participating in study groups during the day.
The evening activity is a sake study group!
Now, where shall we go?
our knowledge
Ingredient rice: 100% Iwate rice Ginga no SHIZUKU
Rice Polishing Degree 55
Yeast: Giovanni no Chikara
Alcohol 15% (Unpasteurized)
Sake Degree -2
Acidity 1.5 しんしんSYJR Inn Hakodate where I stayed last night
I found this room on the same floor!
It seems to be a coveted room for train riders!
Now, let's open the drinks we brought in!
Jusui Sparkling
I want to drink it sparkling!
It's a delicious sake similar to Hirotogawa Mimuro Sugi's Nigoromi!
Before pouring it into a glass, the manager stirred it slowly and gently.
Pitchy and shwashy!
There are a lot of orioles in the bottle!
It also has a strong rice flavor!
Finished 2 glasses at once 🍶!
I drank Jusui last time and it is a very good sake!
It seems to be a sub-brand of Yamagata's Daisen!
Let's keep it in mind...
knowledge
IWC2022 SAKE category Sparkling-GOLD Medal
Based on the idea that the juicy flavor of Jyusui could be balanced with the gaseous taste, "Fizzy Jyusui" was released as the first challenge sake to express the new charm of Jyusui - a fruity ginjo aroma reminiscent of fruits and a rich, umami, juicy flavor combined with effervescence. The fruity ginjo aroma and rich, umami, juicy flavor combined with effervescence create a refreshingly bubbly taste.
Specific name: Tokubetsu Junmai
Ingredients: Rice, Rice malt
Alcohol content: 15
Sake Degree: -5.0 to -4.0
Acidity: 2.3 - 2.4
Rice used: Haenuki
Rice polishing ratio: 60
Condition: Fire-brewed しんしんSYFrom Hakodate to Okadama
It was snowing quite a bit near Ishikari.
It was very cold, so we went to warm up.
I told them we still have a few winter months left.
You're all welcome to have a drink.
But I'd like to start with a little of this.
The ginjo aroma has settled down after a week, but the peach flavor is still there!
The manager told us that these were not yet available among the sakes we brought in!
I'll open one today!
extensive knowledge
Rice : Akebono (Okayama)
Polishing ratio : Koji rice 50%, Kake rice 50%.
◆Yeast used: Okayama Hakuto yeast
◆Sake meter degree: -3.5
Acidity: 1.55 
しんしんSYSpecial Junmai Showdown
Pink label Maruda
This is the second time
A sub-brand of Kitano-Nishiki that we sometimes encounter in this store.
17% alcohol by volume, quite firm and dry!
It has a different taste from Kawanakajima.
I think it goes well with sushi!
There were several more sakes I wanted to try, and there are three more that I brought in at the end of the year that I haven't opened yet, so let's come back again!
We are looking forward to seeing the new dishes they are developing and offering on the menu!
My best friends from high school will be coming to Sapporo in May, and we will be entertaining them here at Fukurokuju!
Please make sure you have a good selection of sake, manager!
extensive knowledge
This is an unfiltered, unpasteurized version of "Maruda". Nicknamed (Pink Maruda). It is a very popular sake at restaurants in Susukino. It has a fruity taste unique to nama-shu and a slightly higher acidity level than regular sake. It has a sharp and tight taste. It has a very satisfying taste that can only be obtained from the original sake.
Rice used: 100% Ginpu
Rice polishing ratio: 50
Alcohol content: 17.0
Sake meter: +1
Acidity: 2.0
Amino acidity: 1.2
Bottled type: Unpasteurized しんしんSYThe Toro Takumaki is now available for the end of the meal!
What should we drink with the sushi?
We have two brands of special junmai that we are interested in, so let's compare them!
First, Kawanakajima!
Not Genmai, but Kawanakajima brand!
It is crisp and dry!
Lately, I've started to drink dry junmai sake in the latter half of the season!
Fruity, sweet and umami are good starters!
And dry junmai with good sharpness for the end.
I think it's a good combination.
Skills and Knowledge
Kawanakajima Special Junmai Sake is a local version from Sake Sengano, which is very popular for Kawanakajima Genmai. The clear difference between this sake and Genmai is that it is "watered down" and "hi-iru", and the aroma is moderate and the taste is slightly dry to go well with meals. It has a soft umami flavor and a moderate richness, and is a widely loved type that is sure to be popular with everyone. The price is also very reasonable. しんしんSYWe compared the nigori with Yamori Brewing No. 8.
It was a green label that we have had several times!
A beautiful clear sake!
The sweetness spreads in the mouth, reminding us of tropical fruits!
It was absolutely delicious!
I think it is the best Yamori I have ever had!
Hairy crab in a small basket!
Eat slowly so that the sauce doesn't overflow, and enjoy the delicious sake!
knowledge
A limited-quantity "nokkumi" version of the standard "junmai ginjo" level of outstanding nama-zake. Pleasant tropical aroma and a fine charcoal taste.
Ingredients: Rice, rice malt
Ingredients: Hachitan-Nishiki, Hiroshima Prefecture
Polishing ratio 50
Alcohol percentage 16 Kaiun無濾過純米にごり 山田錦 生酒純米生酒無濾過にごり酒 しんしんSYNew menu item starting tonight: Spare ribs in sweet and spicy sauce.
We selected two kinds of sake to go with it!
One of our junior staff members who attended the event said, "Kaiun" is a very nice name for sake!
Nigori (Nama Sake Nigori)
Not as pichiswa as Nikomaru Queen!
A little dry!
Goes well with meat!
I had this sake last year in Yamagata!
I also remembered that I had another spec of Kaiun at the time of Kiri number 2000!
Only 1.5 months left in this year!
I drank this sake with a wish that my luck will open up further 🍶.
Knowledge
Ingredients : Rice (domestic), Rice Koji (domestic)
□Rice ：100% Yamadanishiki
□Polishing ratio：55
ALC degree：17
□Nama or Hiire：Nama Sake 
しんしんSYFollowing last year, I bought a bottle of the Winter Moon Hanpukai Kizuki Junmai Daiginjo-Unfiltered Nama-shu R4BY from Watanabe Shuten, a liquor store in the Chitose Aeon shopping center, and brought it over to the store!
If I recall, I met this Kizuki when I was imprisoned by heavy snow last year at this time of year.
Remembering that time, I opened the bottle and had it opened!
The peach flavor is just as I expected 🍑🍑🍑🍑🍑🍑.
Delicious!
I brought it in myself, so I drank two solid glasses and was satisfied!
I was told that everyone, including the manager, should taste the rest.
Then, as a service, we were served Bean-curd soup with beef Achilles' tendon!
The tenderness of the Achilles' tendon is irresistible!
I hear it's full of collagen!
By the way, they were also selling Winter Moon Arabashiri, but I decided not to try it this time!
Skandhavn
The first R4BY is "Winter Moon Kizuki".
It is a Junmai Daiginjo-shu with an elegant, sweet, gentle aroma reminiscent of fruity white peaches derived from "Okayama Hakuto Yeast" extracted from the skin of Okayama Prefecture's famous white peaches, and a delicate, deep flavor of sake rice that can be fully appreciated by making it unfiltered and unfiltered raw sake.
Ingredients: Rice (domestic), rice malt (domestic)
Rice used: Akebono (Okayama Prefecture)
Polishing ratio 50%.
Alcohol content 16.5
Sake Degree -3
Acidity 1.4
Yeast: Okayama Hakuto Yeast
Nama-shu/Hiirei Nama-shu
HiranにこまるQUEEN 無濾過生原酒原酒生酒無濾過おりがらみ しんしんSYIt's snowing outside: ❄️
I went to my favorite restaurant for dinner.
The manager said, "We've got another good one!
The manager said, "We've got a good one again!
It's been almost a year since I started drinking at this restaurant!
We had many kinds of sake!
I found Nikomaru QUEEN Unfiltered Nama Sake again!
It arrived today and they opened the bottle immediately!
It has a nice sound.
It is a light fruity cloudy sake, not so sweet in the mouth!
We had two cups to start with, and then we started to eat two dishes of beef and stir-fried shiro-baru-nira (leek liver).
The restaurant is as busy as ever!
The restaurant is busy as ever!
Knowledge
Sake made from edible rice "Nikkomaru" polished to 25%! It has a noble taste.
Alcohol content 14
Rice used and polishing ratio
Koji rice: Yamadanishiki 20% (Polishing ratio 60%)
Kake rice: Nikomaru 80% (Polishing ratio 25%)
Yeast
Sake Brewer: Rapid brewing しんしんSY12 bottles purchased at the end of the year
One of the bottles was opened.
The war in Ukraine is still unsettled.
I chose this sake in the hope that it will end soon!
It is a delicious, easy-drinking sake with a refreshing, light fruity taste.
We also recommend the brand name of Onogawa, not Tenka!
I went to Bibai where there was deep snow!
The snow was piled up higher than my height because the snow removal could not keep up with the snow!
It hurts my eyes because it is so white!
extensive knowledge
As an Onogawa who works on current affairs
This Russian war on Ukraine is unforgivable. We hope to help in some way by donating a portion of the proceeds to the Ukrainian Embassy in Japan.
Fruity aroma, clean and smooth. Slightly dry, high-spec Junmai Ginjo
Alcohol content 15.0-15.9%.
Ingredients Rice Rice Malted Rice
Raw material rice Akita Sake-Komachi
Rice polishing ratio 55
Sake Degree +1.0
Acidity Amino acidity 1.8 / -
Yeast used RecommendedContentsSectionView.title
