I think the best part of the day was the appearance!
I did not know the name of the sake, but I could taste the flavor of Gohyakumangoku and it was very drinkable!
Along with the seared sea bream around the belly bone recommended by the chef!
We were told that a Junmai Daiginjo Nabeshima made with Yamadanishiki from Yoshikawa Town, Hyogo Prefecture was available, so we had one last glass!
It was delicious with a robust flavor!