Timeline
ジャイヴThe second sake I had at Hongo was the first Aomori "Toyo Sakai Junmai Ginjo Toyo Sakai Rice Brewing" (🍶).
Fruity aroma, soft mouthfeel, apple-like sweetness, and a mild aftertaste with a hint of apple flavor.
To be honest, I quite like it, it might be one of the best in 2023 😁.
Paired with sashimi such as kampachi, striped horse mackerel, and kombujime (kelp-jammy sashimi of sea bream)!
The acidity at the end of the sweetness that doesn't lose to the fish's umami might work well 😋. ジャイヴNow that the GW work is over, I am coming to Takayama, Gifu for a little expedition 🚙.
First time at Hongo, recommended by Mr. Kazuhiko Ota ✨.
From the entrance, a narrow corridor leads to a counter in the back, which looks like an old warehouse.
The appetizers and dishes are French-inspired and stylish without feeling like a pub 😲.
The first sake I had at the restaurant was a locally brewed Hourai Honjozo, warmed 🍶.
The aroma is typical of sake, but in contrast to the aroma, it has a gentle mouthfeel with a soft umami taste and a gentle and gentle aftertaste that makes you sigh.
The Hida beef stew in a cocotte pot, the restaurant's specialty, is a perfect match with the flavorful radish.
The restaurant also offers a choice of sake cups, which I personally find very satisfying 😁. RecommendedContentsSectionView.title
