今日は、これまでの善行や努力が万倍になって報われるという「一粒万倍日」と呼ばれる開運日だそうですね
0を1万倍しても0なので、善行、努力します。。

おばんざい🥢

稚鮎と長芋の南蛮漬け

鮎独特の爽やかな香り、長芋のサクサクとした食感、身体に嬉しい南蛮漬けにしたこの時期にしか食べられないお料理で、日本酒にもよく合います

お酒

田酒 純米大吟醸 磨き四割五分 古城錦

程よい香りと旨みと辛み、バランスの良さが際立ち、立体感のある味わいには奥行きが感じられ、希少な酒米である古城錦の柔らかで膨らみのある芳醇な旨みは残しつつ、綺麗さを追求して作られたハイクオリティなお酒です🐋

まだまだご紹介できていないお酒が沢山ありますので、是非スタッフまでお気軽にお尋ね下さい

Today is a lucky day called “Ichirin Manbai” where past good deeds and efforts are said to be rewarded a thousandfold Even if you multiply 0 by 10,000, it is still 0, so let’s do good deeds and make efforts.

Now for the food 🥢

This is the “Nanbanzuke” pickled dish made with young ayu fish and crispy nagaimo yam. It has a refreshing aroma unique to ayu, a crispy texture of nagaimo, and is a dish that can only be enjoyed during this time of year. It pairs well with Japanese sake

Speaking of sake

This is “Tadagin” Junmai Daiginjo with a 45% polish ratio made from Kojyukin rice. It has a well-balanced flavor of moderate aroma, umami, and spiciness that stands out with a three-dimensional taste. The soft and full-bodied flavor of the rare rice variety Kojyukin remains, while pursuing elegance to create high-quality sake🐋

There are still many other sake options that we haven’t introduced, so please feel free to ask our staff for recommendations