しんしんSY
That's all for this day.
The last drink was a three-drink comparison.
I don't think I've ever had purple air with a red label.
I'll have to try it!
It was a fruity sake with a rich aroma.
We also stopped by a pasta restaurant in Yotsuya for a pasta dish of sea urchin and squid with cod roe.
I mixed it up and made sure I had enough in my stomach!
We also had a very late training session that day.
Today, we are going to Hakodate!
Let's look for KIRIBAN at Mishina-san!
I saw on social networking sites that the young master of the restaurant is finally recovering from his illness. ❤️🩹
extensive knowledge on the subject
Alcohol content: 15
Sake degree: - 7
Acidity: 1.5
Rice used: Ginotome
Rice polishing ratio: 55
Yeast used: Nadeshiko flower yeast
Japanese>English