しんしんSYAs night fell, strong winds, light rain, and cold temperatures became severe. After taking pictures of the nighttime cherry blossoms and Goryokaku Tower in front of the hotel, we quickly headed to Misina's.
While chatting with the owner about the cherry blossoms in full bloom, we selected our next drinks!
The guest next to me asked the owner for today's sake recommendation, and this was served, so I asked for the same!
I have only seen Shinshu Kamerei Hitogochi labeled as being from Nagano!
Tozawa-grown?
Seems to be a special once a year at this time of year.
It's crisp, has a nice aftertaste, and is easy to drink 🍶.
The scallops had not yet been served, so I asked the owner for some vinegared mackerel!
The sourness of the mackerel and the crisp sake
We still have chicken cutlet, so the sake goes on 🍶.
a few words from the master
The "Tozawa (Tosawa) Sake Rice Project"
Every year on the second Sunday of February, the Tozawa community association holds the "Tozawa Neji Event," a nationally selected intangible ethnic cultural property
Tozawa's Neji event is held on the second Sunday of February every year.
Neji" is an offering made of rice flour in the shape of vegetables, fruits, flowers, animals, etc., with red bean paste inside.
Rice: Hitogokochi, produced in Tozawa, Nagano Prefecture
Rice polishing ratio 55
Alcohol content 16
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