寿梨庵
I also requested another kind of Okushika, heated.
It is made with 60% polished rice from Yamada-Nishiki produced in our own rice field and No. 7 yeast. This is also an old sake, unfiltered and unfiltered.
This sake had the biggest impact on me recently✨.
Of course, it has enough of the characteristics of the original sake yeast, but it is luscious and fruity. I've never had such an elegant sake before. I've never had such an elegant sake before. Moreover, the good points of old sake were expressed beautifully, which made me realize once again what this brewery is capable of 🤗.
It was a perfect match with today's favorite dish of fried shrimp with blue cheese (or was it?) 💕. Perfectly matched with 💕.
There was no grand menu in the restaurant, the menu of the day was written directly on the wall. Among them, there were dishes using ham yui and rotten milk here and there. There are many other menu items that seem to have a unique flavor, and these raw materials seem to be well accepted.
The restaurant is a café-like, stylish place with austere selections 🍶 where you would expect to find modern sake nowadays.
I felt the owner's attention to detail 🤔.
Japanese>English