しんしんSY
I always ask for pasta at this restaurant 🙏.
This day they served Tachi peperoncino!
It's a seasonal dish!
I asked for cheese powder and had it sprinkled on top of the pasta!
I can't help but feel like having another drink when the tsukune (skewers) are also served!
Let's go with seasonal dishes!
Santa Claus' baeken!
Of course, it's my first time!
Let's open the mouthful!
It's described as "super dry," but it's fruity on the palate.
But the final taste is designed to be very dry.
With the rest of the entrée, we're done for the day!
Three kinds seem to be just right these days.
Unusually, we left after about 40 minutes!
The next day, a year-end party with Mutsu's master in Yamagata!
Let's save our energy for this one!
my vast store of knowledge!
Heat treatment: Nama-fume (once fired)
Ingredients Rice, rice malt, brewing alcohol
Alcohol content 17
Rice: Banshu Yamadanishiki
Rice polishing ratio 40
Yeast used: Ogawa No. 10
Sake degree: around +15.0
Acidity 1.2
Japanese>English