Sep. 18
No Wine Day
Sep. 19
I went to Koriyama, and was in charge of a wine class.
The Ekiben I buy at Tokyo Station is always decided to be Fukagawa Meshi.
At York Benimaru headquarters, I speak to the managers in charge of the wine section.
The theme of this year’s fifth seminar is “Deterioration and Additives in wine”.
It was a bit of a difficult topic, but everyone was enthusiastic about taking the course.
Comparative tastings of oxidized and healthy wines were also conducted, as well as tastings of long-aged wines.
After the course, I had an early dinner at the famous Japanese restaurant “Shingetsu” in front of Koriyama Station.
I had delicious Sashimi, the famous Unaju, and Fukushima’s famous sake.
It was delicious.
In the Shinkansen Train on the way back, I tasted Muscat Bailey A.
I think I did a good job.
Thank you very much.
