The meat is firmer than normal chicken.

As is the flavour.

Well, I'm not eating it...

Even if you weren't so hesitant, we didn't make it for you to begin with.

Do you have any sake?

Just wait for a bit.

1. Heat the sake.

2. Put the salt grilled yamame into a bowl. Pour in hot sake. Wait for the sake to change colour. Done.

・Yamame Kotsuzake

Mmm...

Drinking like this while the sun is still high in the sky, ain't that a luxury......

Ah... Delicious..

This is great sake.

You said you made it yourself?

A tractate on food: Pheasant Japan's national bird. Also featured on the back of the 10.000￥, it is a very familiar bird. How should I put it, catching and eating national birds is exclusive to japan. In ancient times it was a luxury food presented to and eaten by the Imperial Household and the Shogun. Nowadays in japan, although not as commonplace as chicken, because it is farmed it is comparatively easy to acquire. In accordance with Sanae's impression, compared to chicken it has a firmer texture and a deeper flavour. However since it is comparatively leaner, this means that the taste is more subtle. Incidentally, broiled pheasant originally and literally, was a dish made from pheasant meat covered in sweet sauce and grilled but, because pheasant meat was hard acquire, teriyaki with simpler ingredients and sweet sauce have also been given this name. If you order Broiled Pheasant at a restaurant and do not receive actual pheasant, please do not be angry.