It is with biscuit ware char bone bottle and cup Ohira cup

Char (char), trout fish (a kind of trout), sweetfish (sweetfish)
Grill a fresh river fish by a charcoal fire slowly and carefully; あっつあつの
I pour sake and drink.
Taste of the leather nice smell and hot sake which burnt is each other wonderfully
I draw の charm.
Even if only this fellow says anything, I am limited to Japanese liquor.
It is like that in wine, beer, whiskey, the Shaoxing
Yes, it comes true.
I think, "it is like that, and it was good to be born as a Japanese" utterly.

[bone liquor one point]
I wash fish well and remove the internal organs or gills, dark colored flesh of fish well
I put it in a bone liquor instrument after baking it well not to become smelly.
The liquor puts the thing which warmed sake like ふぐひれ liquor hot.
I close the cap with aluminum foil, and steam it afterwards for approximately approximately three minutes
It is recommended to have.