Timeline
酒屋 巡Company drinking party.
Halfway through the party, I'm drunk, thrown out, and laughing.
Although my desire for alcohol is ignited, the contents of my wallet are very arctic.
I wish I could use a watermelon.
But I still want to drink good sake.
It had been about a year since I had been to this restaurant.
There was some complicated writing on the signboard.
Oh, I guess I'm sorry for being a troublesome drinker, lol.
I'm a drinker, and I'm not afraid to be complicated!
Yes, I'm sorry...
I asked for a drink on the recommendation of the warmer girl I haven't had in a while (this may be the last drink of the month for my wallet).
Takekizuru, pure rice with a fresh yeast yeast yeast yeast base.
As expected of the kanbanmusume, she remembered my face. She seemed to remember my face (well, I'm a lazy drinker, lol).
I asked her to warm it up to lukewarm, just as I like it.
The mouthfeel was like a "sake yeast".
It has a barrel-like flavor and astringent taste. There is a yogurt-like acidity in the middle of it.
I guess there are different tastes for sake with a traditional yeast yeast yeast yeast yeast yeast yeast yeast yeast.
We drank it with oden.
I ordered my favorite pork belly and burdock root roll.
As I write this, I let the oden cool down moderately.
Wow, I'm going to have another drink even though I don't have any money....
The restaurant is open all year round, but when it's cold, it's best to warm up the sake with oden. なちゅきDry!
But it was relatively easy to drink.
My friend said she liked this better than Sharaku: ☺️ なちゅきDelicious! I loved it! I'll drink it again if it's there!
It's a refreshing drink, but it's not like sake! The waiter chose it for me when I ordered it because it had a nice aroma! 阿佐波Sake Go Around TOKYO2022
The fourth restaurant❣️
We moved one floor up in the building.
We had some heated sake!
The oyster gratin here was
It was so delicious 🤭!
Perfect with heated sake! 
酒屋 巡(I left some of my writing for the record...when was it?
How do you feel?
I'm a bit flustered, it's payday (laughs)...
...The way I wrote it, it's like I'm writing before tomorrow's payday.
I guess you didn't tweet about it, Nabeshima.
Really, personally, sake from Hiroshima and Yamaguchi are a big hit.
Hmm? Kyushu, Nabeshima.
Oh, but I'm pretty sure that the guy at the company I'm going out with is also a Nabeshima guy.
...You guessed it, it's not to my taste...I'm an adult...Fuyucharingu Takakura...
My preferred standard sake is Ki and Kokushi Musou.
It's fun to start with the sake that you think is good and then start to explore from there (tsumami is a duck).
Cold sake
The astringent taste is followed by a sour sourness and a sweetness that spreads. The aftertaste is rice.
It is good for a good oil topping.
Lukewarm
The astringent sourness comes and goes. The sweetness comes in after the sourness is gone.
(And that's it. I've saved the draft. Drunken people are so annoying. 
酒屋 巡(Well, I drank and ate. I don't like this brew after all....
Now my stomach is full and I'm going to finish it...no, you're still going to eat...
To finish off, I ordered oden with boiled daikon (they also have fried daikon and grilled daikon as well) and oyster soup oden (one oyster and oyster soup).
No, no, no! Isn't it obvious? (lol)
So I ordered a lukewarm sake called San-in Togo, which was right in front of the counter.
It's from Shimane, so I was expecting it to be on the bitter side, spicy and rice-like, like Tottori, Hiroshima, and Yamaguchi... but it was unexpectedly sour and acidic.
I see...so it's an Ikimoto.
I'm pretty sure it's...what's it called?
You learned it from "Yummy Shinbo" and "Takunomi. I'm sure you've learned by now....
It's got rice and flavor, but the sour side is strong and a bit yogurt-like...not as much as Yamahai...but still.
It was not to my liking, but it was delicious.
I ate and drank a lot.
The soup stock is delicious, the soup stock is delicious(^o^)
Thank you for the feast. 
酒屋 巡What about the second one? I'll come back like that.
Recently, the office has moved, and the neighborhood is a drinking area. It's a great place to explore.
At the first bar, the girl who was acting manager was working full-time even though there were few customers.
I told her to have a nutritional drink with her change, and I gave her a cool 2,000 yen lol.
I was hungry. My mouth was full of sake.
We went to the second oden shop because we were not satisfied with Dotepara.
I thought they had "Tobiroki", so I asked for a lukewarm sake.
...unfiltered, unpasteurized sake.
It's not supposed to be heated up! Well, it's good in its own way.
If you heat up unfiltered sake, the bitterness, astringency, and rustiness of the koji will stick to your nose and tongue a bit (^_^;)
The first course was oysters and chicken steamed in a clay pot.
The first dish was salmon roe.
I was not accustomed to it, and did the heating become dull? (laughs).
Well, I wonder if I can drink it well like this... (^-^; RecommendedContentsSectionView.title
