Continuing with the obanzai, I paired the freshly squeezed shibori-shi with vinegared sanma and grilled mackerel. I liked it because it had a sharpness that quickly washed away the fish and oil.
At Noge's Obanzai restaurant for the last time this year. We paired a really delicious motsu-ni with a powdered snow nigori. It was a beautiful sake, perfect for Christmas night.
At Ihara-ya in Honmachi, Osaka. The proprietress is from Yamaguchi, and the sake is exclusively from Yamaguchi. The sake is only from Yamaguchi, and goes very well with the owner's original obanzai.
After a long time, I went to Obanzai in Noge. The owner's original stew of "motsu-ni" is really delicious and has a very gentle taste. I had another helping. I paired it with a glass of warmed Matsumidori. The other dishes were akahoshi and obanzai. Everything was great!