Jul. 18
I went to Koriyama today.
At Tokyo Station, I ran into sommelier Mr. Hiroshi Ishida.
Vice President of the Sommelier Association, he is a top sommelier representing the well-known Japan.
Even so, Mr. Ishida seemed more surprised than me.
Mr. Naito, thank you for introducing “Tavern on S” in yesterday’s your blog.
“What!?”
Yes, Mr. Ishida, you were the corporate sommelier of the restaurant chain “Huge” that runs Tavern on S.
What a strange treatment. What a coincidence, or necessity?
I have known Mr. Ishida for a long time, but this is the first time I have seen him in several years. It’s kind of amazing!
In Koriyama, this was the fourth wine class at York Benimaru.
We spoke to the wine managers representing the York Benimaru every zoon about Japan wines and natural wines.
With wine tasting, we studied the recent wine situation in depth.
After the workshop, at the local sake bar “Morisshu” in Koriyama Station, I compared beer from Fukushima Prefecture and the local sake.
The horse sashimi and cold tofu were delicious.
In the Shinkansen car, I tasted Muscat Bailey A.
Thank you again this time.
I think I did a good job!
