しんしんSY
Rice used: 100% Hitomebore
Rice polishing ratio: 55
Alcohol content: 15%.
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しんしんSY
Rice: Gohyakumangoku
Rice polishing ratio 55
Alcohol content 16.5
Japanese>English
しんしんSY
If you post them all at once, they don't seem to appear on the public timeline after the sixth one.
Only those who follow me can see them.
extensive knowledge
Rice used: Miyamanishiki
Rice polishing ratio ... 48
Sake degree ... -5
Acidity・・・・1.3
Alcohol content・・・15
Japanese>English
しんしんSY
Drinking Comparison
A combination of a cru
The ingredients and specs are the same as the quadruple sarkou.
There was a mix of UT1 and UT2 on the net, but this was a blend of R-5 and UT2, or a combination of the two.
I didn't notice much difference in taste, but maybe it was just me who felt the chocolate flavor at the end after drinking it.
Still, it was easy to drink!
I finished this one in no time!
extensive knowledge
Sake is brewed using the "kimotsukuri" method, in which rice is polished and crushed to make sake. The rice is polished and crushed in the "Akita-style kimoto brewing" process using a drill. The name "kurukuru" is inspired by the figure skating jumps made by the rotation of the drill, and is released seasonally with different names depending on the degree of maturity. The name "kurukuru" is based on the wish that "happiness will come around" to everyone, and only Akita Sake Komachi rice is used as the raw material. The sake has a mild and refreshing aroma, a slight umami flavor, and a delicious acidity.
Reference
Komachi Special Yeast（R-5)
Akita Yukiguni Yeast（UT-1, UT-2)
Japanese>English
しんしんSY
Two kinds of sake I prepared as souvenirs at the petit year-end party held in Morioka at the end of the year.
I had sent them to Sapporo, so I had some too!
It was a little awkward to give them away before I drank them, but the owner in Hakodate gave his seal of approval, so here they are!
First up was a yellow-labeled sake, Hiyoshi Oroshi.
It is deliciously sweet and easy to drink!
It was even better than I had expected and I finished it in no time!
I was more than satisfied with the price!
The previous Guruguru was a kijo sake, characterized by its acidity, but this Hiyoroshi is not so assertive and is recommended as a food sake!
Sketches and Skills
The name "Kuru-kuru" has been established because of the image of a spinning drill in Akita-style nama-moto (raw material) brewing. The acidity is more pronounced than the numerical value, yet has a gentle touch derived from nama-moto. It also has a gentle throat and a soft finish.
Akita Sake Komachi 55% polished rice
Acidity 1.5
Amino acidity 0.7
Sake degree ±0
Alcohol 15 degrees (undiluted).
The yeast is undisclosed.
Japanese>English
しんしんSY
This is the second time for Orioli Rock.
They had a hard time opening it this time too!
Nigorizake (cloudy sake) with a strong oriole in it!
Umapichi shuwa!
I love it!
When I drink it alternately with the straight-bottled sake, I can't help but drink it vigorously!
There are many delicious sakes tonight, so let's limit ourselves to one sake cup each!
extensive knowledge
Junmai Ginjo" is the first brewing of "Yamama", a limited edition sake brewed by Yoshinori Takeda, a notable brewer in Niigata Prefecture. It is bottled immediately after the top vatting. The second fermentation in the bottle allows you to taste the "live sake" in this active nigorizake. The bottle comes with a "neckpiece" to show you how to open the bottle in detail. Do not open the crown until the carbon dioxide has been released, as this is an explosive nigori sake.
Japanese>English
しんしんSY
Last time I was here, I saw that Yamama was in it, but I couldn't drink it.
So I asked for it as soon as I saw that they still had some left!
I drank it last year, but I was recommended to compare this clear Junmai Ginjo with Ori Ori Rock!
I love this fruity sake!
Knowledge
This sake is made from 50% polished Koshitanrei rice and 55% polished Gohyakumangoku rice, both produced in Niigata Prefecture, and is brewed with limpid underground water from the mountains behind the brewery. This is the first new sake brewed this season, and it is bottled in its fresh, unfiltered, unfiltered state. From the start, the sake is rich and full of flavor, with a slight carbonation that spreads in the mouth and a rich taste, yet it drips from the kamekuchi with a beautiful transparency. It has a fruity aroma, little bitterness, and a well-balanced aroma and taste with a pear-like umami that fills the mouth. The flavor will further increase with the passage of time. The freshness, cool sweetness, and gaseous sensation that only direct bottling can provide will spread with a unique flavor.
Japanese>English
しんしんSY
Akita's Tenka is a brand we occasionally get at Fukurokuju and Eiraku Shokudo.
This time I found 8 and tried it for the first time!
Junmai Daiginjo with 8% alcohol content is very drinkable!
Tsuchida's sake is strong
Tenka 8 is light!
Comparison of contrasting sakes 🍶!
We will drink a lot today!
a lot of knowledge
Rice used: Gohyakumangoku
Polishing ratio: 50
Yeast used: D-29 (brewer's yeast)
Sake degree: -11
Acidity: 1.7
Alcohol content: 8% (original)
Japanese>English
しんしんSY
One of the 12 bottles of interest sent from Hakodate.
I chose quite a few from the Tsuchida series.
Sweet and sour, exquisite!
a great deal of knowledge
Raw material rice Gunma-grown rice
Polishing ratio: Koji rice 60%, Kake rice 60
Yeast used: Kyokai 701 yeast
Brewing year (BY) 2021BY
Alcohol content: 14%.
Japanese>English
sora
Dear Shin Shin SY
Excuse my first comment.
Tsuchida Sake Brewery, I agree with your "exquisite" impression.
And your guess, Onogawa Tenka!
A perfect combination!
Eiraku! Already booked this month💕
Japanese>English
しんしんSY
sora, sorry for the late response. I am sorry it took me so long to respond to you. I paid my first visit to Eiraku-san last night⛩.
They had two kinds of Tenka. Enjoy your visit to the wonderful Sake World.
Japanese>English
しんしんSY
One of my favorite brands, Sanzen Sakura
Aizan 40, which is hard to find in ordinary stores, was found in Hakodate, captured, and mailed to us!
It was opened on the same day!
I have had many kinds of Sanzen Sakura, but the clarity, the ginjo aroma, and the fruity flavor were outstanding!
It is delicious!
I will compare it alternately with the nigori sake and match it with delicious food!
Finally, I enjoyed Aizan 40 with one more refill of the Winter Moon that I brought with me!
It is a bit expensive, but I was able to experience a sense of happiness with this sake!
Please enjoy the rest with the manager and everyone at the restaurant!
extensive knowledge
Aiyama" is a sake rice that is the most famous rice for sake brewing. 40% polished rice is the highest grade of Junmai Daiginjo-type sake. The elegant lingering scent of ginjo lingers until the very end, making this a supreme cup of sake.
Aiyama is the sake rice that has been cherished by the Sanzen Sakura Sake Brewery since the Nakatsugawa era. This sake, which has a full rice flavor with a touch of flamboyance, has been praised as "the most Sansei Sakura-like sake".
Japanese>English
しんしんSY
He recommended that we also try a strong nigori sake.
I had it!
We paired it with our neighbor's Sanzen Sakura Aizan 40!
I've had "Itaru" several times, but this is my first nigori!
It has a firm rice flavor!
It was a delicious sake with a pichiswa taste!
I looked up this brand and found that the bottle of Junmai Nama Nigori Sake is usually green in color!
I couldn't tell how it differs from this brown bottle!
So, I don't have any knowledge about it!
Rice polishing ratio 60
Alcohol content 15
The third sake is the one we said we would open that day, and we forgot to take a picture of it.
Next time I go there, he will open it for me.
So I posted it so I won't forget!
Japanese>English
しんしんSY
We still have some sake that has just arrived and is waiting to be opened!
The manager brought my favorite sake, Hiran!
It is a new sake with a light nigori taste.
It seems to have more fine orikori than Koei Kiku!
I was very impressed by the continuous umashuwa!
I like this light nigori or orikami type of sake!
The Tachi's Bean-curd soup was served, which is not served in the regular version of the course!
I have to thank the assistant chef!
Thank you very much!
extensive knowledge
The newest sake of the season. This sake is made with the hope that you will feel the joyful exuberance of excitement and thrill toward the year-end and New Year's holidays. For this reason, the quality of the sake has been made fresh and gorgeously juicy with unfiltered raw sake (orikarami) specifications.
Japanese>English
しんしんSY
Manager's next recommendation: Koei Kiku's light nigori
The cap is silver.
Apparently, there are two types of sake: a gold-colored clear sake and a silver-colored light nigori (light nigori) sake.
The silver one is more rare, so we opened the bottle right here!
Umashuwa, yay I love it ❤️
The label is a black and gold crescent moon 🌙 that resembles the winter moon
It's so delicious!
I had to have a refill!
a great way to learn about the secrets of the world
The black label with a dusky black background shows a dazzling crescent moon... "Hello KOUEIGIKU" is made from Aizan rice and has a thick flavor that seems to seep into the mouth, and a cleverly balanced moderate acidity and sweetness. This is a "light nigori" version, so you can enjoy a more direct drinking experience.
Ingredients : Rice (domestic), Rice malt (domestic)
Rice used: 100% Aizan
Alcoholic Content : 15
Japanese>English
しんしんSY
The manager said we have a lot of new sake.
He asked me which one I would like to drink first.
I brought it in a little later.
Let's start with Genmai Yumachi!
Fresh, fruity, and just as delicious as expected!
The manager said she kept these sakes that arrived at the end of the year without opening them!
Thank you 😭
We ordered the usual course, but I wonder why it was more gorgeous than usual!
extensive knowledge
The majestic flavor of Omachi spreads in the mouth with the flavor of the raw sake. The interwoven umami even gives a sense of sweetness in the mouth. Please enjoy the co-starring of the fine acidity in the mouth in a relaxed manner.
Japanese>English
しんしんSY
New Year's greetings to your favorite restaurant!
I left the bottle of Winter Moon I got at the end of the year, so it will be opened in the New Year!
We also got Full Moon 🌕 so we bought 2 bottles and delivered Full Moon to the newly opened store as a celebration!
So tonight is the regular version of the crescent moon 🌙.
Compared to the various versions of the hanpukai, I could taste the peach 🍑🍑🍑🍑😋 flavor.
At the end of the year, Inamuraya sent us 12 bottles of sake for storage, so we will drink a little and share the taste with the waiter!
I look forward to working with you again this year!
extensive knowledge
We use a lot of freshly harvested new rice, and maximize the natural "flavor" of the rice by using Kamishin's unique brewing method. The "softness" of the rice is conveyed as "umami" through the use of a pressing method that applies as little pressure as possible to the mash as possible.
Alcohol/16%.
Polishing ratio/Koji rice 50%, Kake rice 58
Japanese>English
しんしんSY
The pizzazz is even more amazing than Snoqualmie!
It almost overflows from the glass.
Sweetness and acidity are exquisite!
To be honest, the Brewing Forest was better this time!
I love the comparison of light nigori!
By the way, the 3rd and 4th pictures are from the lunch menu!
It's been a while since I've been there!
The portions are huge and they served us dessert!
a great deal of knowledge
Kosuzumori" 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 tome). This is a luxurious process that requires only a small amount of rice at a time and three times the amount of rice. The resulting sake is fresh and refreshing, with a ginjo aroma and sweetness of the rice that remains from the first stage of the brewing process, something that has never been experienced before.
Japanese>English
しんしんSY
We had a year-old Snoclet in September, but this time it's a new sake.
Last year it was 13 degrees, this year 15 degrees, a little different specs!
Great orikara!
Pichisuwa is very nice!
We have a few bottles left, and the manager left some for us!
We look forward to serving you again next year!
Today is the last day in Sapporo this year!
extensive knowledge
A fresh aroma like green apple is faintly felt, and a dignified citrus-like acidity spreads in the mouth.
A gentle sweetness with a still greenness like Japanese pear is felt later, and a lingering sharpness is produced by the bitterness derived from the piquant gasiness.
Japanese>English
しんしんSY
Auras tonight.
I was going to drink this first, but I completely forgot about it!
The manager told us that it was rare and delicious!
In addition to Ginpu and Aizan, Sanzen Sakura has Kitashizuku sake rice!
It is fresh and fruity 🍊!
Since it was a course meal, dessert was also included!
Pears are in season now!
I'm not a fan of persimmons, but I did my best to eat them!
It's quite nice to combine sake with fruits!
Tonight we moved to Mutsu Sendai for an unofficial off-line meeting and year-end party!
We are looking forward to a fun party with sake tasters and their friends (accompanied by their wives) at a sake specialty restaurant recommended by the sake taster!
knowledge
Junmai Daiginjo directly brewed with 45% polished Higashikawa sake rice "Kitashizuku".
Japanese>English
しんしんSY
I still had some of the 2000 Kiri sake left over from the other day, so I took it!
I received good news at work today as well, so I am still in good luck lol!
It tastes so fruity!
It's too good 😋.
extensive knowledge
Kaiun carefully polishes "Aizan," a "fantastic sake rice," and makes it in the same way as Junmai Daiginjo. It is no exaggeration to say that this sake is a confident product of "Kaiun," as it is claimed. When I poured it into a glass, a fresh and sweet aroma jumped out at me as if a muskmelon had been sliced in half right in front of my eyes. I was already hooked from the aroma stage. As one would expect from "Kaiun" and "Shizuoka Yeast"!
Japanese>English
しんしんSY
There is a freshly squeezed oreshigarami, so I'll have that too!
This is a calpis sour!
Today we also had a dry nigori and enjoyed a variety of nigori and orihara!
Thank you, manager 😊.
Ramen noodles with clams to finish off the meal!
Sake goes well with hot noodles 🍶.
extensive knowledge
Haginotsuru's exclusive, new sake, Shiboritate 1st stage! It has been renewed this year. It has a fresh and gentle aroma, and the soft mouthfeel gives off a fresh gassy feeling. It has a pleasant taste with gentle acidity, umami, and a lingering bitterness typical of new sake. Please enjoy this fresh and vibrant ogara-mi.
Rice used: Hitomebore and Sasanishiki
Polishing ratio: 60
Sake meter rating: +2 to +4
Acidity: 1.8
Alcohol content・・・・16
Japanese>English