Hitoshizuku
ひとしずく
| อา | จ | อ | พ | พฤ | ศ | ส |
|---|---|---|---|---|---|---|
14 | 15 | 16 | 17 | 18 | 19 | 20 |
21 | 22 | 23 | 24 | 25 | 26 | 27 |
28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
5 | 6 | 7 | 8 | 9 | 10 | 11 |
ความมุ่งมั่นในวิธีการผลิตสาเกแบบนามะมิโซและการปรุงอาหารที่ไม่มีสารเคมี
คะแนน
ญี่ปุ่นการให้คะแนนของผู้ใช้3.13(1 รายการ)รีวิว
เมนู
The essence of sake brewing that avoids relying on chemicals, known as 'Japanese sake nama-zuke', is diminished by dishes that use a lot of chemical seasonings. Therefore, we are committed to natural Japanese cuisine that does not skimp on time and effort. It is also a point of pride for us as a nama-zuke specialty store.
Enjoy the crispy and juicy homemade sauce, paired with the unstoppable umami flavor.
Sighing, this is it. Pouring a cup of sake. Leaning against the back of the chair. The casual appearance of the customer is a great honor for the chef.
'Why bother with the laborious sake brewing process from the Edo period now?' 'Isn't modern sake brewing good enough?' Despite being disliked by the authorities, the sake brewery insists on sticking to the sake brewing method originating from the Edo period. That is the 'Japanese Sake Kimoto Brewing'. Nowadays, it is highly sought after even from organic advanced countries like Europe. In the near future, it may become difficult to obtain in Japan. If you come across it, you should definitely try it. Japanese Sake Kimoto: Starting from 850 yen per 180ml cup.
A sake that can only be made with raw fermentation. A sake that becomes habit-forming when warmed with sweet sake.
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