《Late Autumn, Early Winter Banquet》Sanpin-Ryouron × bien

Before December arrived, as a year-end thank-you gathering, under the theme of "a slightly luxurious reward for your hard-working self,"

we held the event on November 25, 2022.

An autumnal flower arrangement by "Kyousetsu" of the Japanese flower school Nihon Ikebana-shi Shogetsudo Koryu

Sanpin-Ryouron normally has no written menu,

but this time they specially prepared one for us. Thank you.

Special guests, "Tokiwazu Tsunatsugu"

Tokiwazu Tsunami, Tokiwazu Tsunaho, and Tokiwazu Tsunachika — thank you.

They performed Tokiwazu, known as "kabuki to listen to," weaving in fun quizzes.

Being able to listen leisurely to the shamisen and song, I once again thought, "Japan is wonderful."

To everyone who attended, thank you so much.

[We received comments from participants]

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Regarding Sanpin-Ryouron

I'd visited the counter and table seats before, but this was my first time in a private room. The lights outside the window were atmospheric, the beautiful flowers stood out, and I enjoyed delicious food in a comfortable space. This time they specially prepared a menu, and the head chef personally explained the dishes — I couldn't have been happier.

Regarding the members of "Tokiwazu Tsunatsugu"

From the moment they entered the room, my eyes were fixed on their dignified presence.

They must have spent a very long time in training.

Tokiwazu, which I rarely have the chance to encounter, I heard up close enough to catch their breathing.

The shamisen and their fine voices ... it resonated through my whole body, and it was wonderful.

There were fun shamisen quizzes and laughter — thank you for such a luxurious time.

Regarding Ayako Yoshida

Thank you for preparing such precious sake.

Ayako's explanations were clear, and the brewers' thoughts came through, making the sake taste all the better. Her line, "please pair this dish with this sake," was fascinating, and I jotted it down to try in my own everyday meals.

I also learned for the first time about the issue of brewery succession and the case where a major cosmetics maker acquired one. Preserving tradition is no easy thing. That such delicious sake can be made is thanks to nature's blessings and the skill of sake making. I can only hope that sake making continues for a long time.

Although it was our first meeting, conversation with those seated around me flowed easily.

Delicious sake and food, and Ayako's warm personality, make people happy and at ease.

Thank you for planning such an enjoyable banquet. Please let me join again.

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I'm truly delighted to receive such kind words.

I feel I was the one who received the precious reward — I'm humbled.

I look forward to seeing you again!!