しんしんSY
It's almost time to close out the tempura!
After the scallops, oysters from Atsukishi were served and combined with Niimasa
Closing with the acidity of S-type sake yeast!
Kakiage tempura rice bowl was served with a small portion of rice!
It's not snowing outside, but it's -10 degrees Celsius and we are on our way to the hotel!
My heart feels very warm!
Master, I will come back again!
I enjoyed it much more than when I visited in May.
extensive knowledge
Rice used: Akita rice
Rice Polishing Ratio : Koji Rice 45%, Kake Rice 55
Alcohol content : 13% (original sake)
Brewing vessel：Temperature controlled tank
Bottle used: Madame Edwarda #1
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