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Another Jungin type while adding Shochu "Kojika" in between.
Slightly apple and muscat aroma.
It also has a lactic acidic roundness, but gradually it becomes clear like a minerality. It has a beautiful flow that leads to a sharp finish. The beautiful acidity makes it easy to pair with chicken sashimi or yellowtail tataki!
On the second day, we took a side trip to the Ogawa Falls and then to Cape Sata, the southernmost point on the mainland!
Finally...! The feeling of deep emotion and excitement at the southernmost point of the mainland will be a memory I will cherish forever. ☺️
Soaking in the afterglow, we headed to the Tarumi area, where two natural hot springs were so comfortable that our skin felt smooth and soft! The famous yellowtail and kanpachi (yellowtail and kanpachi are famous for their fatty taste, and the kabuto-nimono and kaisen-don (seafood on top of a bowl of rice topped with vegetables and fish) are to die for.
On the way back, we finished the trip with Yamagata-ya yakisoba and a long-sought-after Morizo while enjoying the view of Sakurajima. It was indeed a heartwarming two days ✨.
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