Timeline
遥瑛チチIt's Hatsukurei❗️
Sake brewed slowly with rice suitable for sake brewing from Kochi Prefecture, Gin-no-Yume, brewed with the underground water of Shimanto clear stream.
Fruity and floral aroma.
But it also has a strong bitterness, umami, and spiciness.
Perfectly matched with Tosa ingredients 👌
It is very dry, just like Tosa sake!
However, we paid less than 2,000 yen after eating a lot❗️.
National Travel Assistance Samasama 🙌🙌 ポンちゃんChichi, I'm sorry to interrupt you here as well💦.
Congratulations on your first kyurei and first bunkajin🎉I haven't had both yet, but I guess local sake and food are still a set ❣️All the sashimi looks delicious! It was a nice night in Kobe✨ 遥瑛チチPonchan, here we go 😊.
I made love to you and the sashimi was also very tasty and hearty!
Local sake and local specialties are inseparable ‼️. takeshonGood evening, brother Chichi 😃.
Are you by any chance a one-person meal? Less than 2,000 yen for this volume is good👍. 遥瑛チチTakeshon-san, here we go again 😊.
I ate alone on this day!
I ate and drank so much and spent less than 2,000 yen, so I'm happy to support the national travel support 🙌! 遥瑛チチLet's enjoy the night in Kobe❗️
Today's dinner will be Kobe beef❓❓or Chinese❓
I chose Tosa cuisine from among the many restaurants eligible for the national travel support!
Why Tosa cuisine?
Because I saw a certain girl's post about her trip to Tosa and I wanted to try the bonito tataki 😅😅.
Of course, I will have it with Tosa sake❗️.
The first drink!
(1) Bunka Jin Dry Junmai Sake
This is my first Bunkajin ❗️.
Matsuyama Mitsui rice is used for sake brewing.
The taste is clean, dry and sharp!
Good acidity 👍
We paired it with jakoten (fish cake) and bonito tataki.
Please don't say "Matsuyama Mitsui and Jako-ten are from Iyo, not Tosa❗️" 🤲.
They go perfectly with each other 👌👌
I'll leave it at that 😁. 遥瑛チチThanks to everyone who has been following along ❗️
Finally uploaded 😊. ポンちゃんGood morning, Chichi 😊
I️thought it was Kobe beef steak, but Tosa cuisine 😳‼️A certain girl is also surprised 🤣I realized after eating the not so freshly grilled strawbaked one that the aroma is so good 😊and the salt is 👍👍. 遥瑛チチHi Pon 😃
Eating it freshly grilled with salt 🧂, this is the best way to eat it ❗️.
I think Kobe beef 🐂 steak is also best eaten freshly grilled with salt and pepper 👍 takeshonGood evening, brother Chichi 😃.
The bonito tataki with salt looks delicious 😋.
I have heard that a real drinker can drink only with salt 😆. MAJHi Chichi! I'm here 😄.
Tosa cuisine in Kobe~! 🤣 But going for the bonito tataki with salt is soooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo good! I'm a salt eater even for pork cutlets 🤤! 遥瑛チチtakeshon, here we go again 😊.
Salt tataki is really good ❗️
I've heard of people in Akita who can open a bottle with just salt or miso 😁. 遥瑛チチMAJ, here's another one 😊.
Yes, it's Tosa cuisine in Kobe 😁.
But the salt tataki is really good ❗️.
Salted pork cutlet❗️
Might be the best way to eat pretty good pork 🐖👍. みよしI'm drinking it for the first time! It sure has a punchy taste....maybe even a different aroma. It's like eating a whiskey bonbon.... みよしIt has a clean aftertaste, but a little floral in the mouth. みよしIt is neither too dry nor too sweet, and goes down smoothly.
The bonito is delicious grilled on the straw...! みよしI went to the museum today. It was a restaurant that I entered when I became a refugee for dinner, but it looked good with a lot of local sake.
The sake is soft and easy to drink. RecommendedContentsSectionView.title
