のちを
Steamed food restaurant
Usually I only go there once in a while because it is hard to enter because it is crowded with all women, but on this day there was no one around.
We drank mainly steamed vegetables in a healthy way.
It is a solid yellow liquor. I have no problem with it because I'm getting to the point where I can enjoy this type of sake as well. I think it will open up if you drink it at room temperature or warmed up. It is made with Kumamoto yeast even though it is from Toyama. I wonder why?
It was interesting to see the difference when paired with Taisetsukei.
The main lineup of sake was gattun-type and dry.
There are only four kinds of sake, and they won't serve the next one until the first bottle is opened.
Japanese>English