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for international Customers (æµ·å€ã®ã客æ§ãžã)
ç§ãã¡ãæ¥æ¬é ãæž©ããããã«äœ¿ãæ¥æ¬ã®äŒçµ±çãªéå ·ãã玹ä»ãããŠããã ããŸãã We would like to introduce our Japanese traditional tools for heating sake. ãŸããç§éã¯éå ·ã®ç±äŒå°ã䜿ã£ãŠæ¥æ¬é ã®å³ã æŽããŠããŸããååã¯ã¡ããã§ã éå ·ã¯é«ãé ãããŒã«ãŒã䜿ããŸãã æ¥æ¬é ã®ç¹åŸŽã«å¿ããŠéå ·ã䜿ãåããŸããâšFirst, we use the heat conduction of tools called âChiroriâ to control the taste (flavor)of sake. The tools are made of tin, copper, and beakers. We use those tools according to the characteristics of sake.âšâšäŸãã° é«ã¯ç±äŒå°ãäžžãå³ããã«ãªãç¹æ§ãããã®ã§ ç ®èŸŒã¿æçã®ã€ã¡ãŒãžã§ããâšFor example, Tin has high thermal conductivity, so we will use Tin when we would like to express the mild taste and flavor of sake. It's an image of stewed food. âšâšé ã¯ç±äŒå°ãæ©ãäŒããã®ã§ãé ã«ãã¬ãã§ããç¹æ§ãããã®ã§çŒãæçã®ã€ã¡ãŒãžã§ããÂâšCopper conducts heat very quickly. We use copper when we would like to express the sharp taste of sake. Itâs an image of grilled food. âšããŒã«ãŒã¯ç±äŒå°ãéãã®ã§æããããé ã«ç«ãå ¥ãç¹æ§ãããã®ã§ èžãæçã®ã€ã¡ãŒãžã§ããâšBeakers are made of thin hard glass and slow in heat conduction. We use beakers when we would like to express the soft taste. It's an image of steamed food.æè¿æ°ãã䜿ãå§ããã¹ãã³ã¬ã¹çŽ æã®ããŒãã£ãå ãã4çš®é¡ã«ãªããŸããããŒãã£ã®å åŽã«ã¯ãç®ã«èŠããªãç²åãããããŒãã£ã§æ··ããªããæž©ãããšå³ãæ§ç¯ãããŠããç¹æ§ããããé ã®äžã®ç©ºæ°ã®æ§ãªç©ãæããŠããã®ã§æãããæçã®ã€ã¡ãŒãžã§ããRecently, a new stainless steel Bardi has been introduced, making it a total of four types of heating tools available. Inside the Bardi, there are invisible particles, and when you use the Bardi to mix and heat the sake, it has the characteristic of building up the flavor. It creates an image of removing something like the air within the sake, similar to the process of deep-frying dishes.ÂLastly, here is a titanium . This one is inspired by fire wood. This was custom made for the restaurant.æåŸã«ããã¿ã³ã§ããããã¯èªæçããã€ã³ã¹ãã¬ãŒã·ã§ã³ãåããŠäœããããã®ã§ãã¬ã¹ãã©ã³ã®ããã«ç¹æ³šããããã®ã§ãã âšâ𿬡ã«ã玹ä»ããã®ãããé ãæž©ããŠããæ©æ¢°ã®åå㯠çé 壺ãšãããŸããâšSecondly, we introduce the machine named âKandoukoâ which is like a pot to warm sake. äºã€ã®çé 壺ã䜿çšããŠããŠãäžã€ã®ãæ¹¯ã®æž©åºŠã¯90âã§åŒ·ç«ã®ã€ã¡ãŒãžã§ããâšWe use two Kandoko those are set to different temparatures.  One is 90 degrees Celsius, which is the image of a high heat.âšâšããçæ¹ã®æž©åºŠã¯60âã§åŒ±ç«ã®ã€ã¡ãŒãžã§ããâšThe other one is 60 degrees Celsius, which is the image of a low heat. âšâšæåŸã«ãçªå£ãšåŒã°ãããã®ã§ æåŸã®å³ã®äŒããæ¹ã調æŽããŠããŸããããã¯ãã·ã§ããæåŸã®äžå¡©ãæ¯ãæèŠãšåãã€ã¡ãŒãžã§ãã âšFinally, we introduce a small sake cup called âOchokoâ. There are many kinds of Ochoko.We use those to finish the taste best. Itâs like a image as the chef shaking the last salt. âšâšÂãã®ããã«ãç±äŒå°ã®æ±ãæ¹ãéããŠãç§ãã¡ã¯ã©ããã£ãŠç«ãå ¥ãããæ¥æ¬é ã®ç¹åŸŽãçããçŸå³ããã§ããã®ãæ¥å€èããŠããŸããæ¥æ¬é ã¯ã·ã³ãã«ã§éæãªæ¶²äœã«èŠããŸãã ãã®å³ããæ·±ãã¯çŽ æŽãããå¯èœæ§ãç§ããŠããããšãããããŸããâšIn this way, through the conducting heat, we always try best to express  the characteristics and the taste of sake. Though Japanese sake looks a simple clear liquid, sake has great potential to enjoy that taste.âšâšå€ãã®äººã¯ç±çãšæçã¯å¥ç©ã ãšèããŠãããããããŸãããããããç§éã¯ç±çãšãæçãããŒãã¬ã¹ã«èããŠããŸãããæçã«ç«ãå ¥ããã®ããé ã«ç«ãå ¥ããã®ãåãæèŠã§è¡ã£ãŠããŸããâšMany people may think that cooking and serving sake are different works. But we think both are the same works in the sense of conducting heat. Food and hot sake for us is  borderless.âšâšã寿åžã«äŸããŠã¿ãŸãããã ç§ãã¡ã®æäŸãããæç㯠ã寿åžã®ãã¿ã®éšåããããŠç±çã¯ã寿åžã®ã·ã£ãªã®éšåã§ãã âšLet's take âSushiâ as an example.The food we serve is like a topping of sushi,  and hot sake is rice of sushi. ç§ãã¡ãæäŸãããæçãšãé ã¯ãã寿åžã®ããã«ãã¿ãšã·ã£ãªãå£å ã§è§£ããæèŠãå³ãã£ãŠããã ãããã§ãã We would like to experience that food and hot sake  are melting in your mouth like sushi topping and rice are melting in.ÂÂ æ¬æ¥ã®ã³ãŒã¹ã楜ããããã«ããŸããæçãé£ã¹ãŠãã ããããããããå£å ã«äœé»ãæ®ã£ãŠããç¶æ ã§ãé ã远ããããŠé£²ãã§ãã ãããçŽ æŽãããé£äœéšããå±ãã§ããããšããçŽæããŸããâšFor enjoy todayâs course,  please eat the food first, and drink sake with the aftertaste in your mouth. We promise to serve a wonderful dining experience for you. ãããŸã§èª¬æãèããŠãã ããããããšãããããŸããæ ç±çãªèª¬æã§ãè ¹ããã£ã±ãã«ãªã£ãŠããŸã£ããããããŸããããããã©ã¯ããªãã®ãè ¹ããã£ã±ãã«ããããšæããŸããÂThank you for listening to our explanation. Are you full of our passionate explanations? Itâs time to fill your stomach this time.  Â~~~~~~~~~~~~~~~~~~~~~~menu
: We use vegetables that are grown with reduced or no pesticides, without fertilizers or compost. If you are not a strong drinker, please feel free to let us know by saying âstop.â âAppetizer: Steamed rice with whelk This is not a pairing. âBarracuda, young corn, young wakame (Niida Honke âAkiagariâ, Tin 68â) âŽïžPlease try drinking this followed by sparkling water. It will become a sudachi sour in your mouth. âKue (Longtooth grouper) Hasegawa Farm mushrooms, homemade karasumi (dried mullet roe) (Terada Honke âGonin Musumeâ, Tin 63â) âAyu (sweetfish), cucumber, watermelon (âÅkamiâ by Kumezakura Brewery, Beaker 58â) âSea urchin, Chinese yam, edamame, snap peas Green pea and pod sauce, corn (âSususuâ by Pukupuku Brewery, Beaker 58â) âMaeda pork loin, cauliflower Ine Mankai aged sake lees (haccoba MinamisÅma âCoffeeâ, Beaker 58â) âYoung bluefin tuna, sardine namero Taruzake by Niida Honke, Beaker 71â) âTsuchiya Farm âKame no Oâ rice Red miso soup, rosy seabass (The amount of rice can be adjusted.) âŽïžYamasuke Farm âMusume no Tamagoâ These eggs are from Yamasuke Farm, which practices animal welfare. As humans and chickens are both animals, the farm raises them with the same care as oneâs own children. This eggâs white is served as meringue. Please enjoy it separately from the yolk. Sprinkle with salt to eat. âChawanmushi (savory egg custard) with soy milk (âGolden Mitsu-shuâ by Suzuki Shuzo, based in both Yamagata and Fukushima, Tin 68â) Apple, blueberry, milk âSweet sake ice cream from Niida Honke Each ingredient is paired with a warm sake. Depending on your pace, you will be served about 7 types of sake, so if you are not a strong drinker, please feel free to let us know on the spot. Please understand that ingredients and the order of dishes may change depending on the season and the freshest ingredients of the day. ãŒãŒãŒãŒãŒãŒãŒãŒãŒãŒãŒãŒÂ âFinally: Did you enjoy our course meal today? We truly hope you did. Although we serve warm sake, our true goal is not merely to heat sake. We aim to explore the potential of warm sake and go beyond conventional thinking, adding value to the ingredients and sake received from producers, and sharing the joy of eating and drinking with many people. We believe warm sake is a wonderful tool to realize this dream. We sincerely wish to spread Japanâs warm sake culture to the world. Thank you for choosing our restaurant on your special day. We look forward to seeing you again. Let me know if youâd like a version more adapted for a menu, brochure, or narration.ãããã³ãããã
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