[Blog/Sake Talk] A writer who loves bars explores the joys of sake and food in Kansai

In the series "Kansai Chuhai Situation," we visit restaurants in Kansai that use shochu (class A) and create delicious chuhai with unique flavors, and enjoy their tastes to the fullest. In "Kansai Food Culture Research," we delve into the unique food culture of Kansai, with sake as the main focus. In this installment, Tokyo-born, Osaka-based writer Suzuki Nao looks back on both series, in which she visited restaurants in Kansai, from her own unique perspective.

A story about the fun of Kansai's sake and food, explored by a bar-loving writer

In the series "Kansai Chuhai Situation," we visit restaurants in Kansai that use shochu (class A) and create delicious chuhai with unique flavors, and enjoy their tastes to the fullest. In "Kansai Food Culture Research," we delve into the unique food culture of Kansai, with sake as the main focus. In this installment, Tokyo-born, Osaka-based writer Suzuki Nao looks back on both series, in which she visited restaurants in Kansai, from her own unique perspective.

sakabanashi.takarashuzo.co.jp

Takara Shuzo/Sake Stories