しんしんSY
Two regulars were the first customers at the restaurant.
I sat between them and listened to the conversation between the proprietress and the regulars.
One of the regulars came to the restaurant again.
It seems that there are people who go to several restaurants in Akachochin Yokocho.
Each restaurant seems to have its own characteristics, so let's go to the other one next time (it was temporarily closed on that day)!
The last sake was also Akita sake!
Junmai Daiginjo Chokaizan Nama Sake
Surprisingly, I had only had Chokaizan once at Sakebai!
This limited-time-only sake also has a banana aroma and taste!
I have not been able to find banana-flavored sake recently, so I may have had a chance to try it today!
Check 💵 before it was full!
I'm in the middle of a weight-loss plan with a medical checkup coming up in March, but I ended up having Kushiro Ramen afterwards at Kadoya, famous for its mussel shells!
Well, I'm on a steady weight-loss trend, so I guess it's okay for tonight at least!
I'm going to Obihiro tomorrow because the JR express train is supposed to be running!
I'm going to Obihiro to see the heavy snow. 🌨️
knowledge gained through study
Rice polishing ratio : 50 %
Rice ： 100% Miyamanishiki produced by Tenju Sake Rice Research Association
Alcohol content : 15 %
Yeast used : ND-4
Sake degree: +1
Acidity: 1.3
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