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<\/p>\nHello! This is Oka from the West Japan Sales Office.
\nThank you very much to all the customers who came to the sales floor during the week of events in Kyoto and Osaka during the past month.<\/p>\n
From the conversation with the customer, I will introduce you to a delicious local shop.
\nWhen I have dinner alone on a business trip, I sometimes go to an izakaya to eat. In such a case, if you go to a shop introduced by a customer, there is no loss.
\nThe West Japan Sales Office covers a wide area, with Kyoto vegetables, Kaga vegetables, Toyama Bay, Sakaiminato, the Sea of Genkai, and the Seto Inland Sea everywhere it goes.
\nOf course, there are other local ingredients that can be harvested in limited areas that are delicious and impressive.
\nI try to have local sake that goes well with the ingredients as much as possible.
\nI heard from people that the water there is also an influence.
\nMinerals such as soft and hard water affect how crops grow, the taste and mouthfeel of sake, and even the taste of livestock.
\n(Tategamori Kogen pigs are raised drinking the delicious water raised in the Kitakami mountain range.)
\nWhen I come across a dish that has a good combination of ingredients and sake, my eyes become even more droopy. . .<\/p>\n
Not only me, but also everyone will guide you to the ingredients that make you look saggy!
\nSmoked lever and white mold Calpas! !
\nWe recommend this to people who especially like wine when they ask, "Would you like to drink?" at events.
\nIf you haven't eaten it yet, please try it once. It will make your eyes droop.<\/p>\n
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![\"\"](\"https:\/\/www.arkfarm.co.jp\/uploads\/images\/J%83r%83J%83%8B%83p%83X1.jpg\")
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The pork used in both dishes is Tategamori Kogen pork.
\nSince the herb is given to the feed, there is no odor. Therefore, we do not put a lot of spices to eliminate odors,
\nIt's getting easier to eat.
\nThe smoked lever has a crisp feel instead of the usual dry feeling.
\nThe flavor of the liver that spreads in your mouth and the marriage of the wine is, look... look. . That scent coming out of your nose.
\nWhite mold Calpas is a rare product. Only 200 bottles are produced in a month.
\nIt is an ingredient that goes well with wine, which is known to those in the know.
\nOne of the customers who bought it for me at an event in Osaka the other day said that I got it on the rocks of shochu and it goes well.
\nI was told that I ate one in one night, but that's a little. . .
\nIt is delicious to eat it by slicing it as thin as possible.<\/p>\n
By the way, about the title. Do you understand what I mean?
\nIt means sake snacks.<\/p>\n
Also, I will ask everyone in western Japan to guide me.
\nPlease come and say hello!<\/p>\n
West Japan Sales Office
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Hello! This is Oka from the West Japan Sales Office. During this month, we had a week-long event in Kyoto and Osaka, and we had a lot of people come to our sales floor.<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-4059","post","type-post","status-publish","format-standard","hentry","category-blog"],"acf":[],"yoast_head":"\n