しんしんSY
When I asked for the next sake while there was still sashimi, the master brought this blue-labeled sake.
I thought it would be a little spicy, but it was easy to drink and fruity.
But it's easy to drink and fruity!
I like it better than Kuroryu 🫶.
Cured mackerel raw.
I love blue fish, don't you?
Sashimi so far
Usually tempura starts here, but the master said he wondered if it would be a good idea to serve rice first!
A small bowl of rice topped with fresh sea urchin and homemade salmon roe in soy sauce!
Sake goes well with rice dishes 🍶.
knowledge gained from the experience
Kotobukinmu is Fukuoka Prefecture's newest rice variety suitable for sake brewing (father: Yamadanishiki, mother: Yume-Ichikkou)
Alcohol 16% Ingredients/rice used: Kotobukinmu produced in Fukuoka Prefecture
Polishing ratio 55
Pouring method: Once heated in a bottle
Japanese>English