しんしんSY
Sakura, Mr. It's a little far from the hotel!
But let's walk to Kushiro for a little sightseeing!
WASHO Market was already closed on that day, but the next market was open until 6:00 p.m., so we had a little taste of the market atmosphere!
If you eat katte-don here, you won't be able to eat delicious tempura, so we gave up quickly!
It was not yet time to see the sunset, so I took a picture of the ocean side by the Shidemai Bridge and saw a display of spakatsu in front of Izumitani Honten and introduced Kushiro's soul food!
Ecru Ecru -generation- appeared around the time of Tuna Kamatoro Tempura!
Meeting Niimasa for the second time that day!
We could taste the acidity of the sake yeast again...
the secrets of the brewing process
Rice used: Sake-komachi
Rice Polishing Ratio : Koji Rice 55%, Kake Rice 60
Alcohol content : 13% (undiluted)
Brewing vessel : Wooden vat
Bottle used for brewing：Morning Bell
Japanese>English