Team Sake

12/03/2023

Hi my friends 皆さん、

昨夜は、蕎麦の師匠から春の珍味、ボラの臍に新若芽頂き早速春酒と共に頂きWBC堪能しました。一度きりの人生、友と酒を酌み交わし楽しむにしかりですね。
Whilst typical Sakura has yet to be opened, maybe another one week in Tokyo, my rural Seichoan hermitage is now full of Springs. My Soba master chef has given me some special delicacies such as navel button of mullet called as “Bora ボラ” in season and raw seaweed Wakame 新若芽. The former　tastes like gizzard texture like and I have stir-fried by Yoshi fusion source(Mirin Soya source etc) together with this quick boiled Wakame stem, ear mushroom and green onion, the latter Seaweed once boiled quickly to make it turn beautiful green from dark brown and eat as Shirasu Wakame Su that is marinated by whitebait, cucumber and ginger with vinegar.

Spring delicacies in season is wonderful ingredients to go with Spring Sake. Let us enjoy our life day by day watching World Baseball Champion WBC.

All the best,

Yoshi

13/02/2022

13/02/2022

Dear Sake Rogues,

One month has passed since posted back to Japan and tasted already various kind of Sake from freshly brewed Nama Sake 生原酒 to well settled and stabled R2BY such as Jyuyondai, Jolin, kokuryu, Aramasa, Hakurakusei and currently popular Tanbi 天美 from International Sake Sommelier KIKIZAKESHI perspective. This is my preparation for our launching Subscription Scheme marketing from April onward. Please get ready for this.

中村 容明
Yoshi