しんしんSY
I made a reservation.
The young master answered the phone and said he'd be waiting for me.
They have a good selection of drinks, but the food is really delicious!
I'm looking forward to it!
Well, I found the sake again!
I thought I would never see you again, but KABASHIKO KABASHIKO!
I asked the owner if it was freshly opened, and he replied that it was the second bottle they have had in stock this time, so it must have been a little while ago!
He poured it into a glass.
It's not a pizzicato, but there are fine air bubbles on the wall of the glass.
I was told that the taste can be felt when the temperature rises slowly in Kumamoto, so I took it slowly and without fuss.
I've had many different kinds of sake, but this one was different in aroma, taste, and throat feel!
I can't describe it well, but once you experience it, you want to try it again!
While eating the appetizers, we waited for the dishes we ordered this evening!
And I'm trying to decide in which order to drink the sake. 🍶🍶🍶🍶🍶🍶
extensive knowledge
As the name suggests, "Higo Kako" has a high aroma of rice, and when steamed, the noble aroma wafts to the neighborhood.
Ingredient Rice Kako
Basic Agricultural Regulation: Rice produced in the Kikuchi River basin / No pesticides / No fertilizers / No sake yeast
Production area: Rice grown in the Kikuchi River basin, Kumamoto Prefecture
Alcohol content 13.0
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