So many bars, so many drinks

　　

Jikon Junmai Ginjo 'Omachi'

That's the first or second favorite sake that I've been taught by the master. [A gourmet party at a certain restaurant]

At the one-day exclusive gourmet event, I felt the uncompromising 'hospitality' at the price point of that era from the master of those days, filled with heartfelt dedication. I've had various sakes like Dassai, Jikon, Juyondai, GHiroki, Shinkame Hikomago,,, in those days but I think Dassai and Jikon left the strongest impression. While the sake itself is delicious, it harmonized well without disturbing the dishes. Japanese sake is the best match for Japanese cuisine, isn't it?