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Morioka Shizukuishi Shiwa Yahaba Hanamaki Tono

Sake shop Sake bowl / Sake shop Mozuri zu / Sake shop rice Togi rice / Sake shop preparation bowl (Torori rice cake) / Sake shop preparation bowl

Feature

A work group that "Nanbu-san", one of Japan's third-generation men, has been handed down in sake brewing work. Nowadays mechanization has progressed, and it has only been partially embraced as a ceremonial coffin. There are more than a dozen types of chopsticks depending on the type of work, and moreover, depending on the birthplace or group of Mr. Choi, the "sections" and "calling voices" differ slightly.

Shichinosuke

Feature

"Shironosuke Shuji" is now celebrated as a "celebration bowl" at the upper-building ceremony and a formal ceremony banquet, but it is originally a clay pot. When solidifying a certain part, build up 3 rods and get rid of the rods by raising and lowering the rods using the pulleys, and you can raise only 4 or 5 times in one rod, and raise the rods if the soil is hard Because the reins are rolled twice and three times, there were rice bowls with "two-cho fried" and "three-cho fried" respectively. It is said that when the castle was built, it was captured as "Mr.