How do Osaka women keep themselves beautiful? By using soap made of Dassai saké kasu (lees)!
Dinner at Tamba de Samba featuring amazing "Wa-shokki" (和食器) or Japanese table wares that surely added to the enjoyment of the dishes.
My saké of choice: "Maboroshi No Taki" Ginjo (SMV: +4, Acidity: 1.4, Rice: Oyamanishiki, Seimaibuai: 58%). From Toyama, brewed using wellwater from 150 m below ground. Quiet nose, slightly creamy on the palate without the fruitiness one would typically expect from a Ginjo class. While unspectacular, it was unobtrusive when pairing with the meal.