酒屋 巡
Monkfish... a little early, isn't it?
I remember getting an early ankimo (seaweed liver) in September at a sushi restaurant near my house, but if you don't choose the right one, ankimo is indeed too early.
HOKEN.
We thought that the image of the shochu liquor would be close to Hiroshima.
Well, we have drunk it before.
It has a light taste, but a bitter taste and a sour taste.
It seems to have little umami.
It's a sake. I don't really know what that means (laughs).
I need to study more in order to enjoy sake.
Together with fried monkfish.
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