れおま
Second glass of sake at Tenga-chaya.
I wanted a fruity sake, so I chose Akabu.
I had always wanted to try Akabu, which is very popular and I have read many of your posts about it, but this was my first time to try it.
It has not only sweetness but also depth. It is not only sweet, but also deep, tangy, and umami. It is well-balanced and really delicious sake!
I am convinced that this sake will be very popular 〰︎.
Gourd with red and white shibazuke (pickles). This was also my first time to try it. It looked like a very good luck charm. It is cute to look at, tastes good to eat, and is a great topic of conversation when people talk about having eaten something like this!
The owner is a local and gave us information about stores in Tenga-chaya, so it was fun to interact with him and not just drink with him.
The first restaurant we went to was a family-style restaurant serving obanzai and other dishes, run by the proprietress and the young proprietress.
When I entered the restaurant, everyone greeted me, and when I left, they all talked to me, asking where I was going home. It was a place where you could tell what they were eating and drinking, and they were so close to each other. It was a shock in many ways, but it was an interesting Tenka-Chaya.
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