〜Off-line meeting in Osaka with J&N from Kansai
The second meeting started here...
We went to another restaurant in Grand Front, but it was too crowded to get in.... I was impressed by the fact that they had hibi on the menu and Mr. Sakeran looked like he wanted to drink it so much 😁.
Nemuchi-san looked for a restaurant, and Sakeran-san called and got an OK, so we moved on. Thank you, Nemuchi-san, for always finding a venue for the after-party 🙏.
We went to Sushi and Sake Chayamachi Marry under the Hankyu elevated railway.
Nine people attended the after-party.
I knew the restaurant from before, but it was renovated and became a sushi izakaya 😳Red vinegar rice is rare in Kansai.
They also have a variety of original sake, including Daijiro, which seems to be a limited edition sake.
It was like a rice cider. It's a sparring with a strong rice flavor.
Pon-chan decided to go home first, so the after-party continued with the eight of us...
Good morning, bouken 🌈Thanks for the after-party ❗️ I too was quite sorry to be the first to leave 💦I'm glad you found a nice place to eat ✨You look delicious 😋.
Hello bouken ☀☀☀☀!
Thank you for leading us to the restaurant for the after-party 😊and I apologize for the flurry of activity 🙏.
The shrimp sushi was delicious 〰😆💕.
Good evening, bouken 😃.
The night view outside from the grand front was beautiful 🌃🤩🤩It was sushi and saké, but I think I didn't eat sushi🍣, just sake and saké 😆.
Hello Umaisan ☀☀
Thank you for choosing and preparing the restaurant for the offline meeting 🙇Thank you again 🙏.
The food was moderately elaborate contrary to the appearance of the restaurant 😋.
Hello Jay & Nobby!
I think Osaka's night view is proud of the world though it's not well known 🥰You're right, I don't think I was asked to cook much 🤔...
This bottle was obtained during a visit to a brewery on a trip.
Although the brewery is located in town, there are rice fields right next to it.
I was somewhat deeply moved.
I chose a bottle of junmai namaishu from the many sake brands in the lineup.
It is said to be a standard bottle.
The Japanese paper label was also cool.
The strong acidity tightens the overall flavor, and the acidity, sweetness, bitterness, astringency, spiciness, and various other elements intertwine to create a complex, rich, and slightly dry finish. As a result, it has a full-bodied flavor, but is not too heavy to drink, making it a junmai sake that is easy to drink. We recommend drinking it lukewarm.
*Quoted from the Kanenaka Sake Shop website.
I drank it lightly chilled today. I will try drinking it lukewarm next time.
I took a picture with Mr. Hata, the brewer, to commemorate the occasion.
Ginbuki
Sake degree +4, acidity 2.0, rice polishing ratio 60
A life full of reflections.
This brand name,
This font,
Is it shochu?
I thought "Is this a shochu?
I got it this time by chance,
Shiga's water?
Sake rice?
Nama yeast?
Mellow without any sharpness,
Pleasant aroma from start to finish,
Good thirst-quenching taste...
I enjoyed it very much!
Thanks ‼️
Sour and slightly dry sake 💡.
I was allowed to drink it at a corner shop😊.
I like it when I'm allowed to drink at a liquor store because they let me drink a lot of different things 💡.
I had a Yamahai before and liked it because it was powerful and mellow, so I had a draft from Kimishimaya... It has a pleasant aroma and when you put it in your mouth, it has a rich, mellow flavor with a bitter aftertaste and a dry dry taste.
The first Ojiro was R1BY, slightly yellow in color. Warmed to lukewarm, it has a subtle soft umami and a sharp taste. The taste is typical of Shiga sake.
Light aroma and slightly yellowish color
No sweetness, light and clear acidity and supporting umami
There is almost no aftertaste, and the sharpness is vivid.
It is a little too strong for protein-rich foods such as raw octopus, but goes well with fatty white fish such as kampachi.
It goes well with fatty white fish such as kampachi.
