Timeline
よっちAt Shinbashi Symmes
Miyamanishiki 15%, light acidity that goes well with junsai よっちAt Shinbashi Symmes
Sake with food よっちAt Shinbashi Symmes
15%, apricot, slightly refreshing
Junsai (vinegared)
pickled apricot with shiso よっちAt Shinbashi Symmes
A little acidic, apricot flavor goes well with it.
Appetizers よっちAt Shinbashi Symmes
Hiyoroshi, fresh, well-balanced
Maiwashi no sakura-ten よっちAt Shinbashi Symmes
15 degrees, well-balanced and delicious.
Ume burdock よっちAt Shinbashi Symmes
Yamadanishiki, soft acidity よっちAt Shinbashi Symmes
15% old sake, but a little stimulating nomiyasui. よっちAt Shinbashi Symmes
Delicious with a hint of old sake!
Appetizer よっちAt Shinbashi Symmes
15%, sweet and sour, suitable for stewed beef
Aka-ten (we also drank brown sugar shochu, so it was a good match for it) よっちAt Shinbashi Symmes
Well-balanced
Stewed beef and fried grouper
Fine mozuku seaweed よっちAt Shinbashi Symmes
Special brewing: Lactobacillus multiflora Bodai Hashiroshi, 17%, Omachi, firm in flavor, not too strong, but good with beef grouper. よっちAt Shinbashi Symmes
Kumamoto yeast brewed, 15%, a little sweet, delicious with beef stew. よっちAt Shinbashi Symmes
Megumi 15 degrees, beautiful
Horse mackerel rolled in nori よっちAt Shinbashi Symmes
15 degrees, refreshing with a little bit of flavor.
Appetizer (I ate a little bit of it...) よっちAt Shinbashi Symmes
12%, sweet
Crab Gratin Croquette よっちAt Shinbashi Symmes
13 degrees, refreshing, delicious with spicy food
Deep-fried grouper よっちAt Shinbashi Symmes
Gohyakumangoku, 15 degrees, room temperature, gentle
Pickled Tofu with Moromi よっちAt Shinbashi Symmes
Delicious and well-balanced
Appetizer (pink one is lotus root plum) RecommendedContentsSectionView.title