香穏kanon
It's getting all spring-like here ✨!
Today, I'd like to share with you a spring-like label!
Plum? Cherry blossoms? I'm not sure which one it is 😂.
Takashi no Tsukasa is my new favorite 🎶.
It's made with super soft water called "Kamisui",
It has a soft mouthfeel and a delightful throat 💓.
This one is full of fruity, slight schwag and freshness,
but the base is still soft and beautiful.
I would recommend it to those who are tired of the spring fresh sake festivals!
I found udo on sale at the nearest supermarket.
Today we are enjoying spring even more with udo dishes.
I made udo with salted kelp for the first time.
This might be my favorite way to eat udo.
It's not a perfect pairing! Not exactly,
But I feel happy with good sake and good food. ☺️👍
Japanese>English
マナチー
Doubt‼️
Udo cuisine in three different ways⁉️
Udo is hard to eat if you can't use a knife 🤣.
Japanese>English