Rashomon Houou Ginjo Unfiltered Nama Sake from Tabata Shuzo, sent by a friend. We started with boiled komatsuna with black seven spice, soy achar, and candied green plums, and then had a mini sukiyaki with leftover meat, which I forgot to photograph. The taste was very robust, not to be outdone by the black seven spice and the soy achard with its strong curry spice flavor.
URARA hassen for spring from Hachinohe Sake Brewery. it is light but has just the right amount of sweetness and umami that I quite like. With seared straw, garland chrysanthemum with sesame paste, and chikuzen-ni.
On the way home from a business trip, I went to Hasegawa Sake Shop at Tokyo Station. With Rokumori snacks bought in Kyoto. Light and fluffy, with a hint of sweetness. I have a weakness for seasonal sake.
The sardines were from Kyoto, so I looked for something close to that in the store, and found Kozaemon Rice Core from Nakajima Brewery in Gifu. It has a soft sour taste.
Sardines simmered with ume plum, grilled with miso, and potato salad.
It was a hot day, let's drink unpasteurized Kurogyu sake. We had sashimi (red sea bream and kanpachi), vinegared wakegi, grilled tofu with yuzu kosho and cooked pumpkin.
The horse sashimi of Kumamoto of the order, the grilled tofu and other favorite foods are arranged, and it is the crane of the hagi. The cat label is cute.