しんしんSY
The last sake of the day was a light nigori sake from the brewer Kuheiji, which we also had the day before in Obihiro.
It was the second time in a row!
It was a great ending!
By the way, I asked the master how many bottles of this sake he had reserved, and he said about 30 bottles this year!
He said he gets them from the liquor store each time he brings them to the store!
I have a feeling we'll be seeing this sake again this year!
I am looking forward to it!
Unusually this time, shrimp tempura was the last dish 🍤 .
And after eating all the shrimp kakiage tendon, we went back to the hotel!
Still cold at night in East Hokkaido 🥶.
The temperature was below 10 degrees Celsius!
Now, Beksan, Mexican tequila is waiting for you!
Shrimp tempura (with miso paste in the tip)
Scallop Tempura
Mashed Potato Tempura
Dokkatsu stem part tempura
Shrimp Kakiage Tendon
extensive knowledge
Rice used: 100% Yamadanishiki home-grown in Kurodasho
Polishing ratio: Undisclosed
Yeast used: undisclosed
ALC 15%.
Acidity Not disclosed
Sake degree Not open to the public
Japanese>English
初めての日本酒は田酒
Hello, Shinshin SY. I am too jealous of this post. I also had tempura at the counter yesterday for the first time in a while, but since I was in the car, I had to leave the sake 😢 I'm sure it's thanks to your daily socializing that these are available for omakase!
Japanese>English
しんしんSY
Good morning to you, Tasake for your first sake 😃Payment has been constant almost since we first visited and asked if this is about the right price. I think the number of cups of sake might be gradually increasing. It's a good store.
Japanese>English