Sep. 22
It’s the middle of the Higan day.
From today, the nights are getting longer.
It was very hot, so I couldn’t pinpoint anything.
In the evening, I slipped through the gaps in the housework and went to the Kirari Bettei.
It was a short bath, but the draft beer after the bath was exceptional.
Today’s dish.
Edamame
Tofu
Scallop and Maguro Sashimi
Yakitori
Sanma
It was a Japanese tavern menu.
1st Chase the Grape Field Blend 2021 2,800 yen
It is made from Koshu and Muscat Bailey-A and a small amount of Chardonnay from Yamanashi Prefecture.
After a short period of maceration and fermentation, it is bottled without filtration and transparency.
The pink color derived from maceration thickens with aging, and the body is also thickening.
It went well with today’s izakaya menu.
2nd Nostrada Garnacha 2021 1,150 yen
It is a red wine made from 100% Grenache from Campo de Borja, Aragon in inland Spain.
I felt plenty of fruitiness and smooth tannins.
It is accented with a faint miscellaneous taste from large barrel aging.
It went well with the salt-grilled sanma today.
