At night the street front of the bustling business district and also glittering lights, but the way the inside was no less interesting. On both sides of the narrow road berderetan many small diner. Store a long red lanterns hanging in front of the old is eating place for the average person. Here can drink sake, beer, and shochu are cheap. In the middle of a row of shops there is generally a long table. Many tavern that only has about 10 seats only. Because of that came almost all of which are regular visitors, they often croud chat with the shop owner or a mother. Because the very atmosphere like home, employers a single company and a lot of students would coming. Although the shop to be noisy when there are drunk, but here a pleasant place for those who do not like karaoke because the tools are not stored here.
Cuisine served is the satay chicken, sashimi, nimono, grilled fish, and nizakana. In the snow season is also available Oden and naberyori. On a cold winter in the tavern which was red berlentera body warmed with drink sake while eating Oden and naberyori. The different types of food depending on the season. Because visitors order different kinds of food, at a long table in series many small plates to sate chicken and sashimi. In the summer, reishu diminim sake called just like that, but there are also people who enjoy it with ice in onzarokku mimic the ads on television. No doubt, should be drunk with warm sake. Thing that warms my sake called tsukeru or o Suru.
There are as warm hitohada atsukan body temperature and hot enough. There is also a sake yangdisebut taruzake placed in a large vat. Direguk with rectangular plate made of tree conscious, instead of the cup of sake, which scented fragrant .alot of people who drink as she tasted the salt. Taruzake perishable because it contains no preservatives so it is not available in places that are less visitors. There sake called ginjoshu and junmaishu of rice and koji material. There is also honjoshu of rice materials, and alhohol Kojin refined. There are top quality and the bottom. In every region across the country, sake is made in place of water and rice tasty. In the Kansai region, Tones on kobe and Fushimi in Kyoto to produce the famous sake. Because all of them assume that the sake of his own hometown of the most enjoyable, if you go to some of the sake shop in big cities like Tokyo residence and gathering people from different regions will have some sake from every region across the country.
