One-person yakiniku is all the rage in Japan these days. We teach you how to do it!
Foreign meats are delicious, but so is Wagyu beef.
Store interiorStore interior
The restaurant is partitioned so that one can eat alone. The image is that of Ichiran ramen.
A QR code that is increasingly being used to place orders by reading a QR code with a smartphone.
QR code
There are menus printed on paper, but the same menus can also be viewed on cell phones.
menus
After ordering, light the fire.
switch
Press and hold the a and b buttons simultaneously to ignite the fire.
It takes some time and effort to prevent dangerous movement.
iron plate
Like ninjas, these days, hand towels and other items are hidden in drawers. At another yakiniku restaurant, chopsticks and other items are also hidden in a drawer.
wet towel
These days you can get a great deal on a large size highball.
Whiskey with soda
Fumbling with the menu until the food arrives.
There is a set meal for one person, so I ordered it this time.
BBQ
BBQ meal set
The meat alone is delicious, but the way to eat grilled meat with rice with sauce drizzled on top is a very Japanese way of eating it.
All in all, the current rate is $9.00.
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It’s a bottle heating process. The method of heat treatment is to sterilize the entire bottle by placing it in boiling water. The image is like putting all the bottles together in a bath.
I looked into it.
Founded by Michimasa Morishima, the first generation, who was a samurai of the Mito clan. The brewery was established in Kawajiri, northern part of Hitachi City, Ibaraki Prefecture, because of its location where subsoil water from the mountains at the southern end of the Abukuma Mountains flows in and where rice cultivation is flourishing and abundant rice is available.
From Morishima’s official website
What is the Mito Clan? What do you mean from the 2nd year of Meiji? So it was right after the Great Seihokan. It was a time of great change.
The seasonal employment system for toji (master brewer) is abolished, and brewing begins with the brewery’s master brewer and employees.
From Morishima’s official website
The brewer is the manager. The toji is the person in charge of the brewery. Under the toji, there are three roles: kashira (head), koujiya (malt maker), and motoya (yeast maker). The names of the three roles vary depending on the style of sake brewing.
In other words, the manager plays both roles, even in the field. This is an evolution that has been heard here and there in modern times.
After all, toji is a position that requires one to go through training and acquire skills. It is also an advantage to be able to produce the flavor that the brewer envisions.
Morishima Junmaiginjyo
Old caps. Don’t cut your hand. Open the bottle.
Morishima Junmaiginjyo
Banana-based alcohol aroma with just a hint of banana.
Comment: A Not fancy, but not too sweet, not too spicy, just a good all-rounder . Great as a food wine!
Comment: B Aroma: Slight, soft attack. The taste is clear and delicious, with a fresh aftertaste. Since this sake is from the manager’s hometown, I had no choice but to drink it, but it’s good. It’s good.
Morishima Junmaiginjyo evaluation
Morishima Junmaiginjyo evaluation
It has a gaseous feel. It shrieks after the opening of the war! It has a characteristic sweetness. It is a mellow sake. The sweetness is complex at the last sip. The taste is changing rather than refreshing. It is best served cold. It seems to be suitable for aperitifs. It is well-balanced as a whole. It is a taste that can be enjoyed slowly and for a long time.
Today’s snack
Today’s snack is a curry-flavored sakiika squid that I picked up at an antenna store in Niigata the other day.
This is amazing. When you open the package, the smell of curry fills the air. I was worried about whether it would go well with sake, but surprisingly it does.
Today, too, I am drinking alone in the dust. I drank Jozen MIzuno gotosi the year before last, when I had just started this blog and before I had a mold. A year later, I got my sake tasting license (I still don’t know how good I am at it) and found this red bottle again. I bought it to see if I could confirm the level of improvement with my tongue, which has been drinking a lot more sake than last time.
Last time, I briefly explained about “hiyaoroshi,” right?
Jozen MIzuno gotosi
It’s wrote “aged(熟成)” because the sake was made in early spring and kept in the barrels until autumn. It is a little different from whiskey, which is made from a single year’s supply of sake.
Jozen MIzuno gotosi
Jozen MIzuno gotosi
It’s been a while since I’ve had red autumn sake.
Old cap
The year of manufacture! It was a surprisingly lonely cap.
Opening the bottle
Jozen MIzuno gotosi
As soon as the bottle is opened, a sweet aroma wafts through the air.
Gulp!
Japan ranking 88th Niigata Prefecture Ranking 9th
Comment: A -Aroma – Brilliant -Taste – Mild -How to drink – chilled, warmed Fruity and aromatic Ideal with raw ingredients rather than cooked dishes.
Comment: B Eye-catching vivid red bottle, Beautiful label with autumn leaves, Kamizen Nyosui in September. The fragrance is gorgeously sweet, Mellow, clear and fresh, The aroma is mild, clear, fresh, and fresh, and the sweetness is slightly subdued, The taste is rich and matured. If it is cooled down too much, the crisp bitterness will stand out, At room temperature, it is easy to feel the gentle and gentle flavor, and the lingering aftertaste disappears gently. It is delicious!
Jozen MIzuno gotosi evaluaton
Jozen MIzuno gotosi evaluaton
Last year’s scorechart
It has a good mouthfeel. Is it a refreshing sake? The sweetness is not peculiar and refreshing. Not too assertive and not too fruity. Well balanced. A series that you can keep drinking. Suitable for beginners. It seems to go well with Japanese food in general. Especially fermented food such as miso. It tastes good again after all these years.
Today’s snack
squid and natto
The best collaboration of squid and natto (fermented soybeans) which are already out of date. I drank it with a little bit of each. Japanese style.
Autumn Agari. It shows a sense of the season. Drunken Whale is sold at various places, but the Autumn Age is only available at this time of the year.
It says “mellow and dry(芳醇辛口)” on the label. Dry sake is my specialty.
There are rules on the label as well, such as a warning against underage drinking.
The name and address of the manufacturer.
Sake or sake labeling Container capacity Alcohol content Ingredient name.
Date of manufacture is a required field.
The mellow and dry taste（芳醇辛口） is the expression of the taste that the drunken whale brewery has come up with.
Suigei Junmaiginjyo Autumn Making
Suigei Junmaiginjyo Autumn Making
Sake, whale. Drunken whale. It’s a well established image.
Old cap. Be careful not to cut your hand.
Open the bottle.
Suigei Junmaiginjyo Autumn Making
I can hardly smell it, but there is a faint ginjo aroma.
Gubi!
JapanRanking 28th Kochi Prefecture Ranking #1
Comment A: It is “Aki-agari” by Drunken Whale. Easy to drink. The aroma is good. The rest of the ginjo aroma is quite good. As expected of Drunken Whale, there is nothing to say.
Comment B: I’ve been curious about it but haven’t been able to drink it for a long time. It was delicious!
Taste evaluation
Taste evaluation
Good balance. Overall, it is light but deep, not too sweet, sweet and dry. It has a mellow, melon-like, sweet and refreshing taste, and a mellow spiciness that keeps you drinking it without getting tired of it. It is good. It is a mellow sake and a food sake.
Today’s snacks
cheesecheesecheese
Today’s snacks were in the refrigerator. In Japan, cheese of this size is sold in sets of three, and I sometimes eat it as a snack.
The fish fillets are huge. The name of this restaurant “Nemuro” is the name of a region in Hokkaido. Therefore, there is a particular focus on fish. Fish from a chain restaurant.
Even from a Japanese point of view, this restaurant is highly recommended. Here is a link to the official website. There is also salmon roe that overflows when I leave.
salmon roe
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wish you all the best