しんしんSY
Dishes
Upgraded from the usual with appetizers, zangi, and sashimi!
Next came the abalone and shark's fin on a bed of soggy daikon radish!
This is the first time I've seen this dish at Fukurokuju!
This makes the sake go down a treat!
The manager told us that they had two kinds of Kouei chrysanthemum on the table that day!
The first one was Gekkaburai Sagabiyori, an unfiltered, unpasteurized sake!
Last year it was brewed with Omachi.
This year it seems to be from Sagabiyori!
A little heavier sweet and sour!
Oh, this is the taste they have achieved this year!
Great sake with delicious food!
The day before, a friend of mine from the sake brewery contacted me to tell me that Fukurokuju-san was here!
Let's have a drink together again next time 🍶!
knowledge of how to make the best of what we have
Rice : Sagabiyori produced in Okayama prefecture
Rice polishing ratio : 80
Alcohol content : 16%.
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