しんしんSY
Pork kimchi nabe that was not on the blackboard of the recommended menu the day before!
When I told the young chef that I wanted to try it, he added it to the menu!
I told him that I would ask for it after I finished the egg and beef radish, and it came out!
Now, let's have the real star of tonight's sake!
Jikin Junmai Ginjo Mie Yamadanishiki Nama!
Last year at shigi38, we had this Yamadanishiki for the first time, but tonight it's a raw sake!
A crispy cold Jikin with a hot pot of atachi!
I can't get enough of it!
After all, Jikin is a typical fruity sake!
It spreads and dances in your mouth!
It's like that!
There was a feature article on Jikin in a sake bible I bought a while ago, and it makes me think that I must drink it when I see Jikin!
For a while, Mishina and shigi38 will be chasing after Jikin!
It's a guessing game 😁.
(knowledge of Japanese sake)
Rice used: Yamadanishiki from Iga area, Mie Prefecture (100%)
Rice polishing ratio: 50
Alcohol content: 15.5
Japanese>English