For fear of forgetting how to drink because of having not drunk for one week, I
drop in “Tokoiwa” restaurant, a papa and mama independent shop to which I often visit, for practicing and brushing up the imbibing skill. Hoppy (pictured) is a kind of tonic water for gin, however, gin is replaced with shochu in this combination. The dish is a sardine sashimi (pictured), delicacy of working class! The class I, an old man, belong and am proud of.
