しんしんSY
Let's start with the tuna jaw meat!
I seared around the perimeter a little bit, but a lot of oil came out!
Be careful not to overcook it. ⚠️
Let's have a little fruity sake!
Kangiku OCEAN99 Nagi -Spring Misty- Junmai Daiginjyo Usu-nigori Unfiltered Nama-shu (light nigori) found at the back!
Wow, the sweet and sour sake and the seared tuna with the oil coming out is the best!
extensive knowledge
Rice used for making the sake : Kitsushizuku
Rice polishing ratio : 50
Alcohol content : 15
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