NASUMAN404
Today, we recovered chives from the field where I grow them as a hobby, so we had chives miso soup, chives natto balls, and a chives festival dinner.
While waiting for the dishes, I sipped sake and salted sea urchin from Ojika Island, which was given to me by a junior colleague from my university days whom I met for the first time in a year last month. Oh no, it's still Wednesday, let's get through it with nira.
The sake is my junior's current local sake🌸. It's good. Polishing ratio 50%, alcohol content 16-17 degrees. Cherry blossoms are the color of the bottle, sake is golden.
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