[We left "Drunken Essence Daigo" and walked to our final stop, "Yakitori Takata".
After ordering the "Akahoshi" and "5 kinds of Yakitori", a traveler from California was seated next to me.
I tried to communicate with him using the Google Translate app, and he seemed to be interested in the restaurant's specialty [Aji Special], so I shared it with him and he responded "Good!
Then, let's have a glass of sake 🍶!
Kikuhime Ginjo Kayo
It has a calm rice aroma similar to that of Yamahai, a nose that gives the impression of Yamahai, and a calm umami that finishes with a calm aftertaste.
It goes well with the eel liver.
Hi Jive 😃.
A break from the adored Daigo 🥹 with yakitori & beer 🍺 😆 some international exchange there 🌎 is also a quintessential communal experience ‼️
Hi Jay & Nobby ☀☀☀☀!
I drank too much on this day, but I did my best to [detox my mind 🤣.
No, I think what you two are up to is quite an international exchange 🥰.
I was just showing my phone.
Almond-like aroma.
It has a nice flavor, but it's also very acidic, rich, and sharp 😉.
It becomes even sharper when warmed up... or it's like it's going to disappear soon 😲.
The aroma fills your mouth ✨.
Sake made by Kikuhime and sold by a local liquor store.
This sake bears the GI Hakusan logo.
This sake is brewed with local sake rice of the first grade or higher, Gohyakumangoku. As is typical of Kikuhime, it is a good sake with a strong umami flavor and a crisp acidity.
It is a bottle that should be kept in the refrigerator because it is cosy and tastes great as a food sake.