chinmi and nihonshu

Keeping it simple is always the best strategy, especially when the sake is good. This was more than good, it was classic...

A small saucer of hotate scallops (our otoshi starter). A bowl of crunchy, tangy, smoky iburigakko (smoked takuan pickle, a specialtty of Akita). And a brimming glass of junmai ginjo from Kaze-no-Mori (from Nara).