TN – Page 31 – Japan-travel-foods-sake-sushi-mania

Not yet known. Sake of the future “Suzu Masamune Yaoshin”.

Asia/Tokyo5

The party continues as before. In fact, I have a bottle of sake in reserve that I have hidden from my friend the chef. I found a liquor store that not many people know about, but because of Corona, I had time to talk to the owner of the liquor store, who explained everything to me in detail, and I was able to hear many stories. I was afraid that the sake gods would be angry with me for refusing a free sake, so I tasted a few, but the most recommended sake was really good.

The owner said, “This sake tastes great when restaurants drink it! Even sake lovers can’t get tired of it. Sake with umami taste.

Suzu Masamune Yaoshin
What is Nama Sake?
Taste evaluation

Suzu Masamune Yaoshin

Here is a picture of the brewery where he makes his sake, and although there is little information on the web, he appears to be a former DJ and snowboarder. There is really not much information. I have a feeling that he will become popular in the future. The brewery was established 200 years ago and has been around since the Edo period.

Click here for the official Yao Brewery website→Here

My friend, the chef, says it’s a shame about the picture! I will be tongue-tied after this, but that’s the only thing I kept saying.
This time, all he said was “It’s a delicious sake” and opened this bottle for the second time since the last time!

It’s a fresh sake, so I need to drink it up as soon as possible.

What is Nama Sake?

Nama-shu means that the sake has never been tempered.
Nama-shu maintains a state similar to that of freshly brewed sake.
The sake is then filtered, bottled, and shipped.
Hiire reduces the amount of saccharification enzymes in the sake, making it easier to preserve, but it is not the same as the original sake made in the brewery.
If the saccharification enzymes are not sterilized, the sake tastes sweeter over time, which also changes the taste of the original sake.
Therefore, if you see the label “nama-shu,” it is difficult to preserve the flavor after opening the bottle and must be consumed within a short period of time or it will oxidize and lose its flavor.
The standard storage time after opening the bottle is 3 to 5 days (stored in a refrigerator).

Old style cap. Kanji symbol of Suzu.

Open the bottle.

Almost no aroma, but a hint of a jummai-like aroma.

The rice polishing ratio is 50%, so it is not jummai sake.

Gulp

Not listed in ranking

Taste evaluation

The mouthfeel is dry and the finish is very good, with a crisp, full-bodied flavor without any cloying taste. It retains the goodness of old-fashioned sake, while suppressing the fruity taste of recent years. It has a good balance of spiciness and sharpness that makes other sake seem sweet. The first impression on the palate may be hard to resist for beginners who are not used to drinking sake, but once you drink it, the more you drink, the more you fall in love with it.

There is almost no information about this sake even on the Internet. In fact, I didn’t want to tell you too much about it! But I urge you to try it.
My friend, the chef, drank all of this sake over the others. I had no fears that he would not finish it.　As a result, We drank it for a total of 9 hours from the start. The next day…

Click here for other West-Japan sake→Here

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Reasonable and good quality. Extensive non-sushi menu.

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First of all, how to accept the application
How to order. It’s so easy to order
How to use each type of soy sauce
Order without limit
If you are full, pay the bill. Learn how to account

If you are in Japan, go to this conveyor belt sushi restaurant, Hamazushi.
The food is a little less delicious than Sushiro, but the overall price is reasonable.
The average price is 100 yen per plate and two pieces of sushi. It is good that you can also eat ramen and other dishes.

Official site→here

Hama_sushi_store interior — Hama sushi bar

First of all, how to accept the application on Hamasushi

Many revolving sushi bar have an automatic reception desk. From left to right, customers who are currently at the reception desk and customers who have already made reservations. Customer on call.
The customer at the reception desk is the person who wants to go to the reception desk right now.
A customer who has already made a reservation is a customer who has made a reservation in advance via the web or an app.
Called customers are customers who were not there when you called them and have been passed over.

How to order. It’s so easy to order on the sushi bar

It is available in English and Chinese.

Your order will be displayed next to it as a list. This system is more comfortable than the one at Sushiro. Moreover, the software for ordering here is very smooth and stress-free. Amazing!

It is not often offered at this price in other conveyor belt sushi restaurants.

The tea system in conveyor belt sushi restaurants is the same everywhere. First, you put the powdered tea leaves in a cup and take it to the hot water dispenser on the table to dissolve it. Mix it and you are done!

The warning sign says, don’t put the plate back in the lane.
Don’t put your elbow on the lane. Basic manners are listed.
All-you-can-eat wasabi. There is no charge for it. In some cases, you can even take it home.

How to use each type of soy sauce

The special soy sauce is on display.

Dashi Soy Sauce – Special (left-most)
Hamazushi’s special soy sauce made from naturally brewed soybeans and bonito and kelp dashi.

Dark soy sauce – Kanto style (Second from the left.)
This Kanto-style dark soy sauce has a deep flavor with a refreshing aftertaste.

Kombu soy sauce – Hokkaido (center)
Extracted by boiling kelp from Hidaka, Hokkaido. This soy sauce is characterized by its deep taste and flavor.

Sashimi soy sauce – Kyushu style (Fourth from the left.)
A sweet soy sauce with a thick texture created by adding “raw fried soy sauce” that is not heated.

Yuzu Ponzu – Shikoku style (Fifth from the left.)
Ponzu seasoning with the refreshing aroma of domestic yuzu. It has a mild flavor that goes well with light ingredients.

These days, conveyor-belt sushi restaurants don’t have plates for soy sauce (they used to have them), but drip soy sauce directly onto the side of the sushi plate and use that space to dip it in.
The texture of the rice gives the impression that it is made by a machine.

Order without limit

At Hama sushi, the sushi does not revolve in a lane, but is carried to the table in a straight line.
Therefore, you are not allowed to order and take things from people.

It’s not a very good color.

The freshness of reddish fish is indicated by its vivid color. The brighter the red color, the fresher the fish and the more sweet and tasty it is. This is not a very good color.

They had wagyu beef sushi, which was one of their specialties, so I ordered it.
To be honest, I wouldn’t recommend it because the meat was cold.
After all, meat tastes better when it’s hot. I failed in my choice.

After all, ramen is a good way to end the meal.
Very cheap and tasty in its own way. The soup has a saucer underneath with the broth inside.

In this case, take the bottom plate along with it and place it on the table.

If you are full, pay the bill. Learn how to account.　

Seating receipts will also be used for checkout. First, press the “Checkout” button on your tablet for ordering. This will tell you that your order is now complete.

Get ready to leave the store. Take this receipt with you as you head for the exit.

When you show that ration sheet at the exit counter, you will know the total amount you have eaten so far, and you can pay the bill. Cash, cards, and electronic money are accepted.

Thank you for reading to the end. Please bookmark this page.

Thank you for your continued support!

Click here for other Japanese sushi bar→here

加热酒的话味道会变“神亀”

Asia/Tokyo5

好冷！！！！围脖加羽绒服。今年也要结束了呢〜

之前问朋友什么样的热酒比较好呢，从朋友那里得到的介绍、「神亀」终于搞到手了。

意外的发现了平常没有但突然在这家酒屋出现了「かきぬま酒店」

神亀　純米酒

埼玉县产的酒　意外的是离的很近的酒厂

先常温的喝上一口

香气非常浓郁。舌头的触感是很柔润、整体有淡淡的酸味、浓厚、综合来说是很淡的印象。

2017年装瓶的熟酒。

并不难喝但是味道有些寡淡。

最近发现的很喜欢的酒壶

这个河豚的感觉…

不要温的直接上热的
喔！正如我朋友所说的那样很好喝，热酒的话直接发挥实力，甜味增加酒喝起来也很好，香气也比常温的有了微微提升。

来一口

身体由内而外的热了起来，几乎没有什么辛辣的口感，很甜像绍兴酒一样。它似乎与中国菜和其他味道浓郁的菜肴很相配。。

温热起来就很容易喝的很温润喉咙的熟酒。

寒冷的冬天从屋外回来把脚放进被炉里，让你想要静下来喝的那种感觉的日本酒

下酒菜就直接芝士鳕鱼条吧

芝士鳕鱼条是我很推荐的日本特有的点心，喜欢芝士的一定停不下来。

条状的芝士外面夹着鳕鱼糜做的人气商品。

现在通常情况是「芝士鳕鱼条」的其他种类「加入了卡芒贝尔干酪」和「加入了帕尔玛干酪」的也在贩卖

芝士鳕鱼条经过了约40年成为了受到国民喜爱的一种小零食。

来日本一定要尝尝看，种类非常丰富。

今天也是休闲的安稳的一天

What would it taste like if good breweries collaborated?

Asia/Tokyo5

Today, too, I drink alone in the dust. I’m having a party with my friends.

Yamawaboshi Junmai Daiginjo
Spec
Taste Evaluation
Japanese Home Cooking

Yamawaboshi Junmai Daiginjo

It’s just momentum. Usually the price is right around $10. I had a little chat with the waitress at Hikariya in Kamata, Tokyo, and decided on Hakurakusei, but when I brought it to the bill, I was surprised to find that it cost $25 and cancelled my order.

I was surprised and canceled the order. It seemed that the price tag was wrong. I was surprised and canceled the order. Then, the shopkeeper, who was a good talker, told me, “This is a collaboration of the brewery and it is very delicious. I was tempted by the $20 price tag, but I was numb to it, probably because I had once seen it for $25, and also because it was advertised as a limited edition, which is my weakness. I bought it with the phrase “only available now”.

It comes in a shimmering purple box.

spec

Yamawaboshi Yamawaboshi Junmai Daiginjo 2022 Orikagarumi Nama-shu, a limited edition sake created through a collaboration between the Yamawa Shuzo Brewery and the Hakurakusei Shinzawa Brewery, 720ml, boxed

Damn! Expensive sake.

Hakurakusei is well-known in Japan, and I have occasionally seen it in stores and wondered whether I should buy it.
I had never heard of Yamawa, but the clerk told me that it is a popular sake in Miyagi, so I had high expectations for it.

The Yamawa Sake Brewery was founded in 1896 by Wahei Ito, who ran an apothecary shop in the area, and has been in business for seven generations.
Yamawa Sake Brewery Co.

So I decided to have a drink with my chef friend.The store was closed because Japan is still in a period of self-restraint against coronavirus.

It is a glossy box. I seldom buy sake with a box.It’s a shame to open it.

It’s a fresh sake. If you don’t finish it as soon as you open it, the taste will change. It tastes different if you don’t finish it soon after opening it. (This is after I finished the last sake.) I always take a picture of the cap. After opening the bottle, I thought it might have the smell of ginjo, but it didn’t smell much.

Gulp it down!

Comment :A
Fruity and crisp, good with meals, collaboration of Yamawa and Hakurakusei

Comment :B
A collaboration of Hakurakusei and Yamawa.
It has been a long time since I have had a sake from Miyagi. Perhaps it is because I drank too much melon type sake, but unlike last year’s Yamawasei, this one is quite dry.
The melon aroma is quite close to the peel, and after a barrel-like aroma, the bitterness rises, and the spiciness with sweetness finishes off. The spiciness comes out quite early.

Taste Evaluation

Easy to drink. Overall, a well-balanced, modern-style ginjo sensation. Fruity at the beginning, not too sweet, with a sharp spiciness lingering at the end. The taste has a restrained acidity that can be enjoyed by both beginners and seasoned drinkers. It is indeed a good recommendation from the waiter, and although it is in the same vein as many other sake, it is not too sweet and has a moderate sweetness that one can drink without getting tired of it. It seems to be a good match for bitter fish entrails and other dishes.
It is a good sake to drink with Japanese food such as sashimi, which can be consumed in a short time. Because of its aroma, it is not suitable for heating, so it is best served cold.

Japanese Homemade Cooking

Today’s Menu

grilled hokke
ponzu sauce with milt
pickled squid
Horse mackerel carpaccio
Stewed Pacific saury (with entrails)

They’re all brown.

Here is the menu of the day. We drank it all day long.　I drank a lot of sake.

Click here for other Tohoku sake→Here

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Kanji sake of Indian origin. A delicious taste of the gods.

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I went to the liquor store on a whim again. I think I buy more sake than I buy clothes.
I had another encounter at “Kagataya,” a liquor store that sells major brands.

Bon 梵
What is “lightly nigori”?
Taste evaluation
Make a snack pizza

Bon 梵

Looking at the kanji, I thought it was Korean? China? I remember seeing something like this written on a shield in an ancient war. However, I often see empty bottles on display in front of bars, but I finally found one with contents.

Lucky me!

What a bewitching contrast of pink and blue. I can’t imagine the taste at all.

Every time I think about it, doesn’t this “freshly squeezed” have a milkiness to it? The brewery’s hidden sake is so secretive.

What is “lightly Nigori”?

Usu-nigori” refers to new sake that has been pressed and bottled without any filtration. The sake is then filtered using a coarse colander, rather than the sake bag used to make sake. After the sake has been pressed, it still has a white cloudy residue, which is why it is called usunigori.
This is why it is called “usunigori.” This type of sake is often produced during the winter months when new sake is made.
However, some breweries release it in June, or in July, calling it “origarami”. Usu-nigori” means “new sake”, which literally means “just made” sake.

This is why it is more noticeable than aged sake, because it is a bit more acidic and the yeast is still alive.

We believe that the freshness and youthfulness unique to this new sake is something that all sake lovers should try.

There’s too much information… I looked it up on the web.
It says that the rice polishing rate is “a blend of 35% and 50% Junmai Daiginjo (the label says 50% polishing rate),” so if you add it up and divide by two, it’s 45.5%.
I expect it to be fresh because it is undiluted sake.

The cap is an old cap.　

The aroma is not strong, with a hint of dairy products.

Taste evaluation

Let’s try it with high expectations.

Gulp!

Japan ranking 45th
Fukui Prefecture Ranking 2nd

Comment : A
It was still Brahma. It was delicious and did not disappoint…
The problem with the No. 4 bottle is that you can try a few, but they run out in 2 days…

Comment : B
Sweet aroma like melon or cotton candy, you can tell it’s delicious just by the aroma!
The mouthfeel is gassy, but not too gassy.
It is rich, mellow, sweet, and juicy!
This is a very serious one! It’s a big deal 😱.

The thickness of the wine makes it very thick and pleasant to drink.
It has layers. Mellow and deep richness. Sweet and soft on the throat
Good, good, good, good!

Easy to drink. The mouthfeel is fruity and then spicy with a delicious flavor. The end of the drink is refreshing and crisp. I guess you could call it “light and dry”. The balance is very good, although I had the same sensation with the sake I drank before.
It is a dangerous series that can be drunk smoothly. It’s certainly a total delight. This is definitely a winner except for chilled. It’s good, just the way I like it. It has a mellow taste, and to my tongue, it’s like Kubota Senju, but the taste is clear and sour, followed by alcohol, and then it disappears down your throat as if nothing happened. This is the taste. This is not to say that it has won all sorts of titles.

Make a snack pizza

I’ve been watching videos of restaurants in New York on Youtube, thinking that sake goes well with other foods besides Japanese food, and I thought that I could make pizza myself. I gave it a try.

It didn’t turn out round… I’ll try again. The taste is not bad thanks to the cheese. Sanbon goes well with such ingredients, and I got drunk.
It was good day.

Click here for other Hokuriku sake→Here

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Hot sake 50 degrees, and pert.

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It’s cold! It feels a lot colder this year. That’s why I’ve become the kind of guy who gets involved with the owner of the store, asking him what kind of sake is suitable for hot heating. When I bought Shin Tschida before, he gave me another recommendation for Tokachi. It’s called Tsutsumi Sei Shudo.

Tokachi Jummai Sake
About the Sake Brewer
Hot=about 50 degrees
Evaluation of the taste
What’s “Atarime”?

Tokachi Jummai Sake

This family crest-like design has a lot of impact, doesn’t it?

About the Sake Brewer

According to the official website, the pentagonal shape of the family crest represents the five tastes of Japan, sweet, sour, spicy, bitter and astringent, using the character for “big” in Daisetsuzan and the beautiful Ainu design as a motif.

It is a famous brewery in Hokkaido. Originally a brewing company from Mie Prefecture, the brewery moved to Kamikawa-cho, where winters can reach -20 degrees Celsius, and built breweries in Tokachi in 2020 and Hakodate in 2021. However, it is still very popular.

Click here for the official website.→Here

The brewery is located in Hokkaido, and the ingredients are probably “Ginpu”, “Suisei”, or “Kitashizuku”. The rice polishing rate is also 70%, and I expect the rice to be sweet.

There it is, the stylish screw cap!

It’s a snow brand.

Hot=about 50 degrees

Let’s put the raccoon in the cage and heat it up for about 1 minute and 20 seconds.

About one minute and twenty seconds. In case you’re wondering, the names are: lukewarm=about 40 degrees, Jokan=about 45 degrees, hot=about 50 degrees, Tobikirikan=about 55 degrees or more.
See the other page for more details.
↓

Here

I resisted the urge to drink it for as long as it took to warm up.

JapanRanking 542nd
Hokkaido Ranking 11

coment:A
A refreshing taste in the mouth. The full flavor of rice expands and is crisp and clean. The overall impression is of a light, refreshing, and well put-together food sake.

coment:B
It has a soft sweetness and acidity, and is moderately mellow, a characteristic of the Kamikawa Taisetsu Comet. It is delicious every time I drink it.
One of the brands that got me dragged into the swamp.
Glad to see the potential of Hokkaido rice!
The umami and richness floats in the air and slowly fades away.
I’ll make love to you, I’ll make love to you, I’ll make love to you, I’ll make love to you

Gulp!

Evaluation of the taste

As I expected, the aroma of this sake rises quickly when it is heated. It has a sweet aroma with a hint of sourness that tells you it’s sake. It’s a mellow sake. The mouthfeel is not too acidic, and the sweetness is not too sweet. It does not have any drastic characteristics. However, it is very easy to drink. It has a good balance because of its low individuality. It is an excellent match with atarime and other habitual snacks. Many junmai sakes have a sweetness that gets stronger when the temperature gets a little warmer, but Tokachi’s sweetness stays the same even when the temperature drops, and lukewarmed sakes taste great lukewarm. But Tokachi remains sweet even when the temperature drops. I never get tired of it. You could probably finish a whole bottle in no time at all. If you’re used to drinking sake to a certain extent, you’ll enjoy it very much. It does not have the spiciness of the old days, but rather than a modern style, it has the nostalgic taste of the Showa era arranged in a way that makes it very easy to drink and keep drinking for a long time. It is a good sake.

What’s “Atarime”?

Atarime is dried squid whose internal organs have been removed.

The more you chew Atarime, the more you taste its flavor .

The word “atarime” is a paraphrase of the word “suru” in “surume.
The “suru” in “surume” is the same as “suru” which means to lose money in gambling, and “suru” which means to steal a purse or money.
Since “surume” is considered to be a good luck charm and is also used as a tying gift, the word “surume” was replaced with the good luck word “hit” to avoid bad luck and the word “perume” was used.

Squid is a very familiar food to Japanese people, and is often depicted with sake in manga.
Foreigners may find it salty and very tough, but it tastes best when dipped in mayonnaise. If you want more stimulation, you can add shichimi (seven spices) to it to make it more Japanese!

Click here for more sake from Hokkaido→Here

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