Artist's commentary
Hang in There, Kogasa-san 3864
The bottle did look really expensive! Even so, it was quite tasty, so we were all satisfied.
Actually, all the sake they offered on this trip was so amazing that Suigei's got overshadowed. Not like we could get the Junmai Ginjō Traditional Yamahai Kin-Suzume!
No gag material I could draw about happened in Takayama, so I skipped past it. :-)
Junmai Ginjō: sake brewed with low-temperature fermentation with 60% milled rice, with no extra alcohol or other additives. Yamahai: contraction of yama-oroshi haishimoto (山卸廃止酛), sake brewing using natural yeast and no mashing. Kin-Suzume: literally, "golden sparrow."