Timeline
しんしんSYAnother Junmai Sake
The "hmm" that caught my attention in the cold storage?
A sub-brand made by Toyobai in Hirosaki City, Aomori Prefecture.
It's low-alcohol.
Compared to San Shoraku, it is a light dry sake.
It is a chaser, so I drank a strong San-Shoraku and then took a break with "N".
I was allowed to drink it like that!
Another clear ice snow sculpture in front of the clock tower!
I saw it last year, and it was there again this year!
a great deal of information about the city
A limited edition of the extremely popular brand Toyobai, brewed carefully by two brothers in Hirosaki City, Aomori Prefecture, the land of bitter cold, this junmai sake is a rebirth of "N", which has been loved as a super regular sake, but with the transition to a junmai brewery, it has been upgraded to a new grade.
The impactful name "N" is named after the Tohoku accent of "umai," or "delicious. As one of the most popular sake brands that conveys its high quality, it has been attracting sake lovers with its cost performance that surpasses its category.
All of the rice is carefully polished in-house to 55% koji rice and 70% kakemai rice, and brewed with Association 901 yeast using subterranean water from the brewery's well. しんしんSYWell, we are almost at the end of this evening!
Let's end the evening with a comparison of junmai sake with a bit of punch!
Surprisingly, I haven't had any sake from Toyama!
Only Haneya and Manjusen.
This is my first time to try Sanjoraku!
As expected, it was a nice, dry, light sake with a punch.
Professional baseball camp has finally started!
Nippon Ham will start in their new stadium!
I would like to go to Escondido Field, but I wonder if I can get a ticket.
knowledge
This junmai sake has a finish full of power, but at the same time it has a good sharpness, so you can enjoy the full range of the sake without feeling the high alcohol content.
Ingredients: rice (domestic), rice malt (domestic)
Rice polishing ratio: 65
Alcohol content: 18%.
えりりんConvincing!!!
This is the one with a different color on the label, but I bought it for the challenge 😊.
しんしんSYGood evening, Eririn-san. It's cold in Hokkaido 😵This sake was a little out of my strike zone, but I thought it would be good to drink between sweet sake. I'd like to explore Toyama's sake too 🍶. Shisoraしそら 銀河のしずく 純米吟醸無濾過生原酒純米吟醸原酒生酒無濾過 しんしんSYThe manager said the purple space, which is very popular these days, is in!
There was another one at the end of the year, but it was gone in no time!
Tonight is the second time for me to have a glass of SHI-CHU!
Junmai Ginjo, fruity and easy to drink!
I can't stop laughing as I sip it alternately with the light nigorigo brewed forest 🤣.
Sushi is good, but I got the impression that it goes especially well with dashimaki tamago (rolled egg)!
The snow sculpture is at the Toyohirakan in Nakajima Park.
I have not been inside yet.
A solemn building
a great deal of knowledge
Shisora is a word that represents the universe and the sky around us. It was named as a new brand by taking one character from the town of Shiwa. The name implies the hope that the sake will float gently in the sky, and Hiromi Ono, the first female Touji (master brewer) from the southern part of Japan, is leading the brewery in taking on new challenges.
Ginga no Shizuku, which was developed as Iwate Prefecture's brand of edible rice, and the Iwate yeast Giovanni were used to express the brand image of Murasakyuu.
The aroma starts gently with a standing aroma, and when taken into the mouth, it has a refreshing acidity, a beautiful sweetness, and a juicy hint of aroma. The aftertaste is more refreshing, refined, and clear.
Rice: 100% Ginga no SHIZUKU
Rice Polishing Degree 55
Yeast: Giovanni no Chikara しんしんSYThe manager recommended a comparison of two white labels.
The one on the right has not been drunk since the end of last year.
There is no "Nama-shu" label on the bottle, so it seems to be pasteurized.
I couldn't find a transparent sake cup, so I drank it in a regular porcelain cup, so it was hard to see the light nigorigo (slight bitterness).
But it was so sweet and delicious!
It's just as delicious as the last time, and it makes me drink it faster!
Snow festival, big snow sculpture, Embry Villa
extensive knowledge
Hi-iri: The most acidic type of the brewed Mori series. It is a sweet and sour new type of sake. It has a lovely sweet aroma like peach or lychee and a light aftertaste with a strong berry-like acidity.
Kamosumori" is a young sake pressed at the first stage of "Soe" (additive), whereas most sake is made in the three-stage process of "Soe, Naka, and Tome" (additive, Naka, and distillation). Only a small amount of sake is made at a time, and it is a luxurious process requiring three times as much rice as the usual three-stage brewing process. The resulting sake is fresh and refreshing, with a ginjo aroma and sweetness of rice that has never been tasted before.
Type：Junmai Ginjo Hi-ire
Ingredients : rice, rice malt
■Sweetness/Slightly spicy: Sake degree: ---- Acidity: ----
Polishing ratio: 60% (rice: Gohyakumangoku from Niigata Prefecture, Kake rice: Koshiibuki from Niigata Prefecture)
Alcohol content: 14.0 白木久shirakiku（しらきく） 金シャリ 純米大吟醸 無濾生原酒純米大吟醸原酒生酒無濾過発泡 しんしんSYPosting resumed.
Now that sushi is out, here's this gold label I'm curious about around here.
They say it's gold rice!
I feel like drinking it!
Slightly effervescent
It was a fruity sake 🍶.
I took a bite of the Toro Taku Maki and poured the sake down my throat!
It was like this!
Delicious 😋.
Just around this time was the Sapporo Snow Festival!
I took an early morning walk and snapped a few photos!
knowledge
This is an unfiltered, unfiltered, raw sake of Kinshari, upgraded from Ginshari to Junmai Daiginjo, made with Sasanishiki, which has a clear and dry taste. The sake is brewed with yellow malted rice, which gives it a moderate acidity. It is only available by reservation during the winter season. This is the only time you can enjoy fresh and fruity Kinshari. Please enjoy the supreme Sasanishiki sake.
Ingredients: Rice, rice malt
Rice: 100% Sasanishiki produced in Tango, Kyoto
Polishing ratio 50%.
Alcohol content 15.5
Sake meter -4
Yeast
Acidity 1.3
Amino acidity Hiranにこまる 生酛 無濾過生原酒純米生酛原酒生酒 
しんしんSYI bought the March issue of dancyu!
The manager also bought it!
He told me this was in the magazine and offered me to drink it.
My salmon friend drank it first!
I was so pleased that I had to have one too!
Nikkomaru, which I had already had last year!
It tastes like apple too!
I think it is similar to cider.
Slightly effervescent and lightly cloudy!
It was a fun night with dashimaki tamago (rolled egg)!
We are just in time for the Sapporo Snow Festival, so tomorrow morning I will take a walk to see the snow statues!
knowledge
Mild delicacy apple aroma, acidity and flavor are refined and fused together. This is a food sake with a gentle aroma that makes full use of the flavor of Nikomaru. It is also named after Nikkomaru, in the hope that it will make you smile when you drink it.
Category: Japanese sake (Junmai-shu)
Ingredients : Rice (domestic), Rice malt (domestic)
Rice used: Koji: 20% Yamadanishiki, Kake: 80% Nikkomaru
Polishing ratio : Koji: 60%, Kake: 65
Alcohol content : 14 しんしんSYI was drinking this one earlier this year.
Second time, but this one was a new sake this year!
Apple Yeast Sake
I think it can be described as a delicious apple sake reminiscent of Tasake!
We paired this one with the Bean-curd soup with Bean-curd soup with hot red pepper paste.
The person next to me, who became a friend of sake at this restaurant, asked me which sake I would recommend tonight.
I told him that I would drink it next time, too, and drank the Hato Masamune in one gulp.
extensive knowledge
Made with Aomori Prefecture's sake-compatible rice, "Mashigura".
It is a junmai sake with a fresh taste and refreshing acidity derived from high-productivity malic acid yeast.
Rice used: Mashigura
Rice polishing ratio: 60
Yeast: High malic acid producing yeast
Alcohol content: 15%.
Sake degree: -12
Acidity: 2,7 
しんしんSYThe next sake is Shiga Prefecture's Triple Star.
A brand you can often find at Fukurokuju.
We had this limited edition last year.
It is a fruity sake!
Tonight it was the first sake in my strike zone 🍶.
Beef Stomach with Bean-curd soup served with Bean-curd soup!
Such a spicy dish goes well with a delicious sweet sake!
extensive knowledge
Mitomiku Shuzo launched a new brand "Sanrensei" in 19BY. It is a limited distribution sake produced by young brewers with a different approach from the regular Mitomihisa brand. This extra edition of Sanrenboshi is a project to create a sake that cannot be tasted in the regular product lineup, outside of the framework of the three standard types that are usually released.
The 2022BY is brewed under the theme of "koji difference. This first product is "shirokoji," which is often used in shochu. This "Shirokouji" was created as a mutant strain of the black kouji used in Awamori, and is mainly used as a kouji for shochu. Compared to regular sake, it has a higher citric acid content and produces a refreshing sour taste. Since it is too sour when used as it is, it is brewed together with regular yellow koji to give it a refreshing, clean taste with just the right amount of acidity. 鬼山間鬼山間 青ラベル 中採り直詰め 特別本醸造 無濾過生原酒特別本醸造原酒生酒中取り無濾過 しんしんSYMountain demon mountain demon, blue demon
This one is al-soaked.
Polishing ratio is 60%, more polished than Aka-ONI.
It is a light and delicious sake!
Although it is dry, it does not have the punch of Akoni and is easy to drink 🍶.
It goes well with salted fish 😋.
extensive knowledge
Oni Yamama" is an extra product of "Yamama".
Oni Yamama" is a dry sake, while "Yamama" has a sweet taste.
This season, 100% Takananishiki rice, which is suitable for sake brewing, is used to create a full, rich flavor, with a fruity aroma and a sharp, crisp taste.
Ingredients : Takane Nishiki
Rice Polishing Ratio : 60
Sake meter : Not available
Alcohol content : 19
鬼山間鬼山間 赤 純米酒 中採り直詰め 無濾過生原酒純米原酒生酒中取り無濾過 
しんしんSYYamama drinking comparison
Akaoni, Aooni
Akaoni is Junmai-shu
Start with this one: 💁♂️
Compared to the usual Yamama, it is a bit heavier.
It has a strong rice flavor and dry taste.
We will drink it while eating snacks little by little...
Knowledge
Oniyama has two varieties: Akaoni (red oni) and Aoni (blue oni), which are completely different in flavor, taste, and concept from the traditional Oniyama due to differences in the raw material rice and yeast, and whether or not they are azed. It is unfiltered, unpasteurized sake made with 70% polished rice, mainly from "Gohyakumangoku," rice suitable for sake brewing harvested in the local terraced rice paddies, and filled directly from the kameguchi (the mouth of the sake barrel) at the time of top-filling. It is characterized by the youthful aroma of the yeast used only for Aka-ONI, and the palate is filled with a rich umami flavor, which is followed by a refreshing spiciness. The individuality and assertiveness of this Akaoni is a unique taste. It is super dry, with a sake strength of up to +9.5, but from the moment it enters the mouth, the intense flavor unique to unfiltered, unpasteurized sake fills the mouth, and the slightly carbonated, shwashy taste greatly stimulates the tongue and throat. The thick, rich, mellow, rich flavor with a strong impact, reminiscent of the Yamama series, is a stimulating taste that lives up to the Oni name. Koeigikuスノウクレッセント さがびより (裏ラベル グリーン)原酒生酒無濾過おりがらみ発泡 しんしんSYI got a call that the new Kouei Chrysanthemum was in.
I made an appointment and went there!
Let's start from now on♪
Snow Crescent at Sagabiyori Rice
Well, how can I describe it?
I don't feel the usual Koeikiku excitement.
It's so rare.
We have confirmed many brands we have never had tonight, so let's drink quickly and go on to the next one 😵.
extensive knowledge
A new variety of "Sagabiyori".
This rice was developed by the Saga Prefectural Agricultural Experiment and Research Center over a period of 10 years with the goal of creating a variety that can handle high temperatures.
Slightly carbonated and refreshing on the palate.
Light umami! The taste is moderately sharp, with a pleasant acidity that is more typical of Kouei Kiku, and is very well-balanced, including the lingering finish.
Ingredients: Rice (domestic), Rice malt (domestic)
Rice used: 100% Sagabiyori
Alcohol content: 15 
しんしんSYThe manager recommended that we try this new arrival today, and we couldn't refuse!
Tsuchida Hajime and a comparison!
I have had Hakuryu several times, but this is the first time for me to drink this light nigori!
I had a lot of light nigori tonight, and I love new sake, orikorami, and light nigori at this time of year!
It has an indescribable "umashuwa" taste!
It goes well with sushi, for sure!
Tomorrow I have an important work, so I hope the weather won't be too rough, and I'm done!
extensive knowledge
It has a fresh aroma of freshly squeezed sake, and while it has a crisp freshness and a light and neat feel, a mildly moist nigori silkyness spreads with a smart flavor, leaving a firm and voluptuous impression with a pleasant sharpness and a clear, focused aftertaste that fades out easily. The clear, focused aftertaste fades out easily.
Rice: (Koji) Yamadanishiki, (Kake) Hanaechizen
All rice is grown in Eiheiji-cho, Fukui Prefecture
Polishing ratio 60
Yeast used: Undisclosed
Alcohol percentage 18
Sake meter degree +7 or so 
しんしんSYAfter finishing the Kouei Kiku drinking contest, I thought I'd have a few more drinks.
I went to the cold storage and found the sake I brought in!
Let's go to Tsuchida!
It was Hatsushibori, a new sake!
After the Orikara-mi sake comparison, I sipped this clean, clear sake and found it to be sweet and full-bodied, similar to the Jyusui sake I had just tasted!
So far, none of the sakes we brought this time were a miss!
Let's drink it with sushi rolls to finish the meal!
Bundle of Sake
The long-awaited new sake, the very first "Hatsu Shibori" pressed at Tsuchida Sake Brewery. It is juicy and sweet with a slight astringency and bitterness in the aftertaste along with acidity. Refreshing yet full-flavored, this is a freshly pressed new sake that is very Tsuchida's style. The brewer says it tastes best chilled.
Rice: Edible rice produced in Gunma Prefecture
Rice polishing ratio：60
Malted Rice type used: White night and yellow malted rice for shochu
Yeast used: Association No.701
Alcoholic Beverage : 14.0ml
Sake meter degree：-12
Acidity : 1.8
Amino Acid Content：1.3
Sake making method: Nama-moto
Fire-quenching: 1 time
Cooling required KoeigikuHello! KOUEIGIKU 愛山 無濾過生原酒 うすにごり 銀冠原酒生酒無濾過にごり酒 しんしんSYThe manager said there is still some Aizan left.
Then compare Aizan, Omachi and Ginkan!
Another glass of Omachi!
To be honest, an amateur couldn't tell the difference between Aizan and Yumachi because of the oriki (sorry)!
But let's continue drinking, feeling happy to be able to drink at this time of the year!
The dish was our first dish of yellowtail and radish stewed with red pepper 🌶!
Hot dishes on a cold day, especially spicy and sweet drinks 🍶!
It's a fun night!
knowledge
Aizan rice for sake brewing
Aisan" is a variety bred in Hyogo Prefecture in 1941 with "Aifune 117" as the mother and "Sanyu 67" as the father. It is a treasured sake brewing rice that has been cultivated under contract for a long time by long-established breweries in Nada, and was designated as a sake brewing rice brand in 1980. It is a delicate and difficult rice to brew with, but it produces sake with a gentle flavor that has a magnificent depth and delicacy. It produces sake of such high quality that it is called the diamond of sake rice. Ooyama純米大吟醸 十水 (とみず) 試験醸造純米大吟醸 
しんしんSYThe sake to go with Koueikiku is Oyama Jusui, which I brought in at the end of the year and saved for this year.
It is a beautiful looking sake!
We took turns drinking it with the ogara-mi and compared them!
I've had Oyama several times in the past at Tsuruoka, but this Junmai Daiginjo is exceptionally sweet!
The banana-like aroma is also very nice!
I love to compare sakes with distinct differences 😋!
I have another bottle of Jusui that I brought with me, so let's open it next time...
extensive knowledge
In search of further possibilities for the "Jumizu brewing" that has been on the market for 12 years, we challenged brewing with 50% polished rice this year and test brewed "Junmai Daiginjyo Jumizu".
Kato Kahachiro Shuzo's further efforts to brew this new product fully utilize the potential of the "OS tank," a malt fermentation tank developed in-house in 1973, and the technology for managing the fermentation of highly concentrated malt that has been cultivated through the "Jumizu Brewing" process.
What is Jusui brewing?
A brewing method in which 10 stones of water are added to 10 stones of white rice (approximately 1,800 liters), and brewed with a ratio of 1:1 (white rice to water by volume).
Raw material rice: Haenuki produced in Yamagata Prefecture
Polishing ratio 50%.
Yeast: Yamagata NF-KA
Sake degree -7 to -8
Acidity 1.55-1.65
Alcohol 16.5 KoeigikuHello! KOUEIGIKU 雄町 無濾過生原酒 うすにごり 銀冠原酒生酒無濾過にごり酒 しんしんSYLast week, I received a bottle of KOUEIGIKU Aizan Aizan Unfiltered Unrefined Nama Sake, Light Nigori Gin-Kan.
I wondered if I would be able to find it tonight since there was a notice on SNS that a light nigori Gin Kappa from Omachi was also on sale.
As I thought, I did!
It's even sweeter than the Fuyuhanabi!
It is my favorite flavor!
How can they make such a flavor?
No wonder it's so popular!
Today, we will not have a course meal, but will order a few dishes we are interested in and enjoy some drinks 🍶.
extensive knowledge
The black label with a dusky, dazzling crescent moon on it... "Hello KOUEIGIKU" brewed with Omachi rice, which omatists should not miss. The sweetness and acidity on the palate and the slight bitterness that rises to the surface in the aftertaste make this a gem to enjoy.
Ingredients: Rice (domestic), rice malt (domestic)
Rice used: 100% Omachi
Alcohol content: 15 しんしんSYThe manager said it arrived today.
We met Yubari's sake again after last year: ♪♪♪
Fresh, fruity, and a bit dry.
It was delicious!
Only 2 types of sake arrived today!
Let's enjoy the sake we brought in before!
Outside, the snow has stopped and the temperature has risen somewhat!
The snow on the roads has melted, but I'm worried about the bombing depression that will start at midnight 🫤.
knowledge
Sake degree: +3
Acidity: 1.8
Rice used: Ginpu
Rice polishing ratio: 50
Alcohol content: 16
This sake has the freshly squeezed taste of Fuyunabanabi and the richness of the flavor is created by adding ori (ori) to the sake.
It is a limited-quantity product that allows you to enjoy the freshness of the sake. しんしんSYAlcohol content 17%.
Sake meter degree +4
Ingredients <Rice: Yamadanishiki> rice, rice malt, brewers' alcohol
Rice polishing ratio 40
This is probably 2199 しんしんSYRice used: Masugura
Polishing 60
Specified name sake, etc. Junmai/namaishu
15% alcohol by volume Hayate-はやて- 純米 五百万石 無濾過生酒純米原酒生酒無濾過 しんしんSYAlcohol content: 17%.
Rice used: "Gohyakumangoku" from Kuwana City, 60% polished rice
Sake meter: +2
Acidity: 1.4 RecommendedContentsSectionView.title
