しんしんSY
The dish of the day was even more elaborate than usual!
This abalone dish!
Steamed abalone with starchy sauce and hot, tender shinjyo (pickled radish), which you can't see below!
The next sake was Sunokure Yamadanishiki!
This is also the second time this season!
Koei Kiku, which we have had consistently this year!
This may possibly be the last one this year!
The manager makes a nice sound when he opens the cork
The pizzazz and sizzle has calmed down as much as it did when we opened it 10 days ago, but when we pour it into our mouths, it goes wild just right!
Good sake and food make our mouths smooth and our chats lively!
the secrets of the art of sake and food
Alcohol content - 13 degrees
Sake degree
Rice used: 100% Yamadanishiki
Rice polishing ratio
Japanese>English