Since it is called "nama-zake," it is a sake that has not been heated at all. It is a medium-bodied sake with only a hint of sharpness. It does not have much character. List of raw materials and rice on the label

Since my usual restaurant "Higuma" was closed, I went to Mujinzou for a long time. Today I had a large bowl of pork bone soy sauce with thin noodles. There are many dishes on the menu here, and I recommend the Miso!

国道１７号線沿いにあるラーメン屋です。生姜醤油、背脂が基本ですが、背脂なしのメニューもあります。背脂が入ると味がまろやか

みゅう 只見線と同じ方式で復活の方向が進んでいるらしいよ みゅう 被災前にたまたま有名撮影地で撮った画像だよ 2019年3月18日撮影

Once every four months, a limited edition Tomonokai sake arrives from Gifu Prefecture's Shirakei Shuzo. The koji rice is 60% "Yumesansui," which is rare, and the multiplying rice is "Hidahoma.

As the title suggests, it is doburoku. As a basic rule, there is a difference between doburoku and nigori-shu: doburoku is made by straining the mash, while nigori-shu is made by straining the mash. This,

It has become a familiar place along the Tadami Line. I heard that it opened 4 or 5 years ago. A line of customers forms when the restaurant opens at 11:00 a.m. The soy sauce ramen is served with ginger and soy sauce, and the back ramen is served with a variety of ingredients such as soy sauce and ginger.

This is a new ramen restaurant near Ramen Koma, a well-known ramen restaurant in this area. The basic soup is ginger soy sauce with back fat and onion toppings. It is large.