浅い砂浜に潜む「怪獣」と呼ばれる高級魚をついに釣り上げた！

浅い砂浜に潜む「怪獣」と呼ばれる高級魚をついに釣り上げた！

What? What? What? What? What? I was fishing with firewood, just reeling in without jerking… and the wind was blowing from behind. Oh, I got it, I got it. Yeah. Mid-October 2025. Good morning. This is Takuan, on a car camping fishing trip. I’m currently on a fishing trip in the Tohoku region. Last time, I was in Miyagi Prefecture on the Pacific coast, but this time, I’ve traveled all the way to Akita Prefecture on the Sea of ​​Japan. I’ve been to Akita Prefecture once before, around that time , a few years ago, before I started my car camping fishing trip, but it was autumn then, and a typhoon was approaching, so I wasn’t able to fish much, so that’s why I came to Akita Prefecture this time. So, let’s get started fishing. Most of the coast of Akita Prefecture is sandy, and this is a shallow sandy beach, too. But there’s a platform like this in front, so it doesn’t really look like surfing, but anyway, I think I’ll start with a surf game. Now, I’ll put on these waders, and since it’s shallow here, I’ll go in a little and move forward. The water in front is really less than a meter deep, about knee-deep. It doesn’t feel that cold. It’s still the end of summer. It feels like autumn has finally arrived. Okay, let’s get started. First, let’s explore the water in front with a minnow. But, you know, it’s shallow. I can faintly see the topography and the color of the water in the water. Ah, even this minnow hits the bottom a bit. A characteristic of the Sea of ​​Japan side is that it doesn’t get as many strong waves as the Pacific side, so rip currents and the like don’t occur as often, making it hard to spot changes. So I check to see if there are any birds flying, and then I cast a lure and watch how long it takes for it to sink to find a deep spot and aim for that. It’s like trying to find changes. My targets are flounder, flathead, sea bass, and maybe some small bluefish like yellowtail, so I’d like to keep targeting those. Yeah. With a minnow, you can see it if you look at the tip of the rod, but it hits the bottom too hard and it’s not very catching. I don’t think it’s good to scrape the bottom too much. The water is deep offshore, but when I reel it in a little, it’s shallow enough that even a minnow hits the bottom. I think they come in shallower too. Yeah. I think it’s beyond that. Right. Within the range where the minnow doesn’t hit the bottom too hard. I’d like to cast the lure a little deeper. It’s already light out. Okay, then I’ll change to a lure with longer casting distance. I’ll cast a heavy sinking pencil long distance and aim for the open sea. 123 seconds. 3 seconds? That’s shallow. I think it flew about 80 meters, but it still took 3 seconds to hit the bottom, so I guess the water depth is about 2 meters. 2 meters, 2.5 meters, that’s about it. I’ll reel it in slowly, not letting it go further than 1 meter, occasionally stopping to let it hit the bottom again, exploring around. I’ll keep casting and moving, casting and moving, and find places that take a while to hit the bottom—like 5 seconds instead of 3 seconds just now—and find places that are a little deeper, places that change from the surrounding area. 234 Here, it’s 4 seconds. Is it a little deep? 123 Here, it’s 3 seconds. It hits the bottom in about 3 or 4 seconds. I came up to narrow down the spot and looked down from high up, but the ocean changes quite a bit when you look at it from high up. Can you see it here? Around here. Around here, there’s a slight change in the ocean surface, a tide line, so I think I’ll aim for this spot. I let the lure hit the bottom, lightly bouncing it up, then slowly reeling it in , and let it hit the bottom again . Oh, it’s biting, it’s biting. Something’s come. Yes. It was the moment I reeled it in from the bottom. What is it? Maybe it’s not that big. Now, what is it? Oh, oh, oh, oh, but it seems I pulled it out quite a bit before, all of a sudden. No, it’s not small. It’s pulling quite strongly. Oh, it’s a flathead. It’s a flathead. Yes. Yes, I did it right away. Hey, hey, hey, hey. What a nice flathead. It’s plump and fat , about 50cm or 55cm. Yes. I’m happy I caught it with this green gold lure that was made for the Tohoku region. Yes . It looks like this size. It’s a nice flathead. I caught a tasty fish. The flatheads on the sand are like ninjas . This is where I caught the flathead, and as expected, they were around this tide line. I don’t know if that’s the key, but I caught one on my first or second cast after moving around here, so it seems like it’s important to cast around these kinds of areas. Since I was able to catch flatheads, the water temperature must still be high. It might be a little early to be targeting flounder. I checked and the water temperature in the nearby waters was 23°C. It took about four seconds for the lure to hit the bottom. It’s not like this place is particularly deep or shallow or anything, and there’s no change in the topography, so I wonder why the fish were here. Maybe it was just a coincidence. If the fish were gathered here and I was catching a lot of them, there must be some kind of reason why I was catching them, but I don’t know right now. It’s not like there were birds or a lot of small fish around. Oh, did I get a bite just now? Cast it far, let it hit the bottom , jerk it a little, let it settle again. Then jerk it a little, let it settle again. Since it’s a shallow surf, repeating this should be effective for flathead and flounder. Oh, something’s biting. Oh, it’s biting, it’s biting, it’s biting, it’s biting. Something was biting after all. Ah, there must be a lot of fish here. It seemed like they were chasing me, and every now and then I got a small, “knock, knock” hit , so I guess the fish were chasing me. This is probably another flathead. Are there flatheads gathering here? Here. Amazing. Why are there so many of them here? Ah, it’s a flathead after all. And it’s a good size, too. A good size. Got it. Oh, see, it was caught on the back hook after all, so it was probably chasing me from behind and getting the occasional knocking hit. Yes, I did it. Another good flathead. I’m not sure why, but it seems like there’s a lot of flatheads gathering here. Well, that one little one is enough for a flathead to eat, so I think I’ll let this one go. I think I’ll try fishing for sea bass next, just reeling the lure in without jerking it. I feel like sea bass are more likely to bite if you gently reel it in rather than jerking it. Are those swans? There’s a flock of big white birds flying. Apparently whooper swans and baby swans arrive in the fall to spend the winter . It’s 11:08 . I tried a few casts, but there were no hits, so I thought I’d try a different color lure. This time I went with pink, and a slightly lighter model. This lure trembles and flutters as it sinks, so I’ll try using that slow fluttering to lure in. It’ll lose a little distance, but I think this will be enough. Yeah. Let’s try luring the lure by lengthening the time it hangs in the air after rising and the time it flutters down. By lengthening the time it flutters down, you can lure it more slowly and naturally. Heavier lures fly better, but when they’re too heavy, they lose their floating feel and plummet down. When that floating feel is gone, fish don’t bite as well, or should I say it’s moving away from the vibrations of living creatures. Or should I say it’s losing its small-fish feel? That’s how it feels, so I think lighter lures probably emit vibrations closer to those of living creatures. That said, it won’t start unless it reaches the fish’s location, so it’s important to use it appropriately depending on the situation. In that sense, this lure comes in 36g and 27g models. I’m currently using the 27g, and I feel like the 27g is probably easier to get fish to bite. However, when I need more distance or when there’s wind like this, I throw a heavier one. The wind is blowing from behind me today. Oh, it’s biting, it’s biting, it’s biting. It’s biting, it’s biting. See, I caught a sea bass after all. I caught a sea bass. Speaking of which , I was just reeling it in and, if I had just lightly changed the weight of the lure, I might have caught a sea bass. Oh, this isn’t a sea bass. It’s a flathead. I thought it was a sea bass because I was washing its gills, but this is another big flathead. Yes, flathead fever. It’s amazing, here. Yes, I wonder how many there are. And they’re all big. Look. This is a nice flathead. I think it’s about 60cm. When flatheads get big, they’re a luxury fish that you’d see in a high-class restaurant, but it’s quite surprising to catch so many in a row. See, I measured it and it’s just barely over 60cm. That’s a really nice flathead. See, it’s the exact color of the sand, blending in with it like this and waiting for food. I ‘m a little sad to let it go, but it’s had enough to eat, so I’ll let it go too. Bye-bye. Just now, when I caught a flathead, I thought I saw some small fish flying around while it took the bait. They were probably small, about the same size as this lure. Maybe those small fish are gathering here, but I’m not sure why. Oh, those birds have started flying out in the ocean. There must be some small fish there. There are birds out in the ocean, and there seems to be a heron on the shore in front of me. I’m guessing that early this morning, some sardines were chased by bluefish or sea bass and washed up on the shore in front of me, and that heron is picking them up. I guess there must be some small fish there. In that sense, it wouldn’t be strange if there were fish in this shallow area just before this rise . As I continued fishing, I thought… What? What? What’s there? Suddenly, a mullet appeared. What’s there? A big mullet jumped around as if fleeing something. What on earth could have startled that big mullet? It was kind of scary. If there were huge fish like red snappers or giant croaker, I could understand why the mullet would be chased. Eh, I don’t think there are any around here. Why did the mullet run away now? Incidentally, I haven’t had any bites since this incident. Speaking of which, some of you may have noticed, but I recently updated my gear. I really liked the blue vest I used before , so I bought another from the same manufacturer, Riveray . But that blue one I used before had become worn out from years of heavy use. For example, one of the zippers had come off. Actually, the zippers on both pockets had come off, but it was still barely usable. I also changed my waders this time, but the ones I was wearing last time actually had a hole in them, so I was filming the last video while they were a little wet. I got around to using such old gear, and I don’t know if that’s the reason, but it’s amazing how my poor performance has turned into a great one. So I wonder. Maybe it’s because I’ve cleared away the bad energy that had been building up in these old, damaged tools . Maybe it’s unrelated, but let’s just go with that. Let’s try searching for the fish again. I don’t know if I’d caught all the flatheads earlier, or if it was just because of time, but they weren’t biting , so I left my tripod somewhere around here, but… it’s gone… Why? Maybe they were taken? Maybe I put it in the wrong place? My tripod is missing. Okay, then, as for the flathead, I didn’t bring any ice, so I kept them alive, so I’ll go retrieve them. Okay, I’ll finish the brain slicing, then I’ll insert the blade from the gill area towards the spine , and then I’ll hold the gill area and shake it around. Okay, then let’s hurry to the convenience store for some ice. Will there be any rice for this impromptu feast at a viewer’s home ? This sweetfish looks delicious. Does it have eggs? It probably has eggs. It’s amazing. It’s hungry. And it’s big. And it’s even eating rice and rice balls and miso soup. No. Seriously? This is great. That’s what I’m talking about today. I’ve been fishing all day and haven’t eaten anything. Please enjoy. Let’s eat. If you can just cut it through from the head, it might be a little difficult with the bigger ones. The bones are hard. So, let’s start with the smaller one. Yes . The smaller one will probably be fine. I think that’s a sweetfish from the Kuzuryu River. Probably. Wow . Let’s eat. Yeah. You can definitely cut it through from the head. Yeah. It smells nice. The liver is also slightly bitter. Yeah. It’s delicious. I’m glad. Even I have a bit of a connection with the sweetfish of the Kuzuryu River. Oh, I see. Right. I once ate a sweetfish that came out of a sea bass’s mouth. Oh, I see. I see, I see. The one I heard about the other day. There’s loads of them. There are still many more. Do they freeze them like this? That’s right. Each one. Sealed. Yes. Wow. Are they treated in any way? Not particularly. Wow. Oh, so they’re still quite tasty. Even when frozen. That’s right. Yes. Hmm. Is this one thawed too? It’s thawed. Wow. In ice water. It’s totally delicious. When you freeze it, the flesh gets soft, right? That’s right. It’s good to immerse it in ice water when thawing. That’s important. The key is to thaw it slowly at 0°C. Oh, I see. Try eating that big one. Yeah. Let’s eat. You remove the dorsal fin from the back, and oh, you can remove the dorsal fin. Wow. You remove the dorsal fin, so you just remove it? This. Yes. You remove it and pull it out a little from the base. The base is tough. Is this okay? That’s right. So you start from the back , you bite into it from the back? Let’s eat. This looks delicious. I’ll bite into it from the back. Hmm. Hmm. Isn’t there any fat on the back? On the bone. Yeah. It tastes completely different from the smaller ones. Completely different. It’s super juicy. Yeah. This big one tastes really good. Isn’t it a small one? Does it have eggs in it? It does. Oh, good. Yeah. Amazing. The grains are a little smaller than cod roe. I don’t think it’s very easy to eat wild sweetfish with roe. The eggs are good too. Yeah. It somehow tastes delicious when combined with the nice aroma of the liver. All right. It was a feast. No, no. Be careful. Thank you. I’ll come again. Yes. Please let me know. I’ll be back in a bit. The next morning , I lost my tripod, so I came to buy one. I was wondering if they might sell it cheap at a second-hand store. I found one. I found one. And it was cheap! Only 500 yen. This second-hand store, Second Street, sells camera equipment and, recently, fishing equipment, so I often find great bargains, and I really like going to these kinds of stores. All the other windmills are spinning, but this one is stopped. I wonder if it’s the only one that’s broken? Also, there isn’t much wind right now, so the big windmill is spinning with such force. How much wind does it take to spin a windmill that big? This vast, ocean-like place is Lake Hachirogata in Akita Prefecture. It used to be the second largest lake (brackish water lake) in Japan after Lake Biwa, but most of it has been turned into land through reclamation. It ‘s still incredibly vast. Because it’s a brackish water lake connected to the sea, it seems that sea bass also come in and can be caught. A nearby roadside station was selling seafood from Lake Hachirogata. I’m not planning on fishing today, so I’m not planning on putting out my fishing rod, but the view is lovely. Ah, there’s a cat. The cat is sunbathing. Come here. Oh, here it comes, here it comes. So cute. Come here. Wow, it’s still so small. It’s probably still a kitten. Wow, what a warm body. Was it sunbathing? It’s humming around. Does it smell like fish? I wish catching fish was that easy… I ‘m a little worn out. It was such a relaxing experience. Okay, then, I’ll start filleting the flathead I caught. By the way, this is a scale remover that a viewer gave me at a fishing show. I’ll use it. This year, or rather this season’s fishing shows, I’m planning to participate in the usual Niigata event, the Keep Cast event in Nagoya, and the Miyagi Prefecture Fishing Show this year, so if you live nearby, I’d be happy to come. It’s actually pretty easy to fillet a flatfish when it’s close to the sea. Speaking of which, when filleting a flatfish, it’s dangerous if you don’t cut off the spines with scissors first. I made a mistake and got stabbed a little. Okay, let’s cut it into three pieces. This is the flatfish’s stomach. I looked inside, but there was nothing. So, this fish doesn’t really tell us what kind of small fish live in this area, or what kind of food it eats . This stomach is delicious, so I’ll wash it and set it aside. Then, let’s fillet the meat into three pieces. Ah. Let’s cut off this fin. If we dry it, we can use it for fin sake, but we won’t be using it in this dish. By the way, when cutting the fins of this flatfish, it’s not just this thin fin, but this little meaty part at the base, I think. I feel like it won’t have much flavor unless we cut off this thick part and dry it. Finished. Head, bones, and this is the tail meat. This is the meat with the ribs around the belly. And this is the boneless part behind the belly. This is the part of the meat that’s easy to use for sashimi. Then, make a light salt solution (4%), and add the head and bones of the tail meat, as well as this meat with the bones. Leave it to soak for about 30 minutes. Last time, I made that grilled goby dish with Japanese sea bass. Grilled and dried. Same with flathead. It makes a great broth, so I thought it would be delicious if I used the same process of grilling flathead, then grilling and drying, so that’s what I’m making this time. I’ll have it for lunch. I’ll make flathead sashimi and add plenty of sugar, mirin, soy sauce, and ground sesame seeds. Then I’ll add the flathead meat and chopped shiso leaves. I ‘ll prepare some warm rice, and then add the marinated flathead meat on top. It’s not really marinated, it’s just tossed. Then, I sprinkle a generous amount of sesame seeds on top, sprinkle with shiso leaves, and finish with chopped seaweed. The flathead sesame sauce bowl is good, let’s eat. Yes. Delicious. The flathead is plump. Yes. The sesame aroma is just amazing. It was a feast. Okay, so after 30 minutes, I’ll use a paper towel to thoroughly remove the moisture. This fish is big and thick, so I’m not sure if I can dry it properly without it spoiling, but the temperature is dropping, so I think it should be fine. The daytime temperature in Akita right now is around 20°C on warm days, and at night it really drops to 10°C or 12°C, so I think it should be fine. Okay, let’s slowly grill it over low heat. I want to eat it as is, grilled with salt (lol). I tried slowly grilling it to remove the moisture, but I wonder. This part of the fish is especially thick, so I feel like the moisture inside is still intact. Well, I think I’ll try drying them like this first. I feel like I could just grill them without drying them and make a broth from them. Anyway, I’ll give it a try. I’ll leave the first ones as they are, but for the second batch, I opened up the thick ones like this and thinned them out. I think I can dry them if I grill them and dry them. So, from the second batch onwards, I’ll try thinning them out like this. While I was butchering the flathead, the sun went down. The next day, it rained all day, so I spent the day editing videos. (Together with the dried fish, lol) That night , these flatheads I was drying… I’ve only been drying them for a day, but I think I’ll eat them today. That’s because it rained all day. Some of them were really wet, so they weren’t very dry. Today, the temperature only rose to about 15°C, so it’s cold and I don’t think it’s rotten , but it looks like it’ll go bad if I leave it like this, so I’ll just eat it today like dried fish. Now, let’s start cooking. First, I’ll sear it one more time. Well, the rough part is just for stock, so it doesn’t really need to be seared, but I feel like it will be more fragrant if I do, so I’ll sear it. Now, I’ll try eating the warmed flesh . It seems like the thicker parts have a slight smell . Maybe it’s just my imagination, though. It tastes like… Yeah. Oh, it’s fine. It’s not spoiled at all. A lot of the moisture has been removed, and it’s basically just blood. Then I’ll heat up the pot with the kelp and remove the kelp before it boils. Add the dried flathead, along with the bones, of course . Okay, after simmering for about 10 minutes, turn off the heat and pour the soup into this pot . The color of the soup is pretty good, though. Let’s add some salt and taste it first. If you follow this process with raw flathead, it becomes a dish called gyu-ru, which is quite tasty, but let’s try tasting it. Yes. It has a lot of umami, but it ‘s a bit bitter. Yeah. I think so. The skin was a little burnt, wasn’t it? The burnt part has a slightly bitter aftertaste. Hmm. At this stage, it smells a bit like a failure. If I’d cooked it without burning it, I don’t think it would have been this bitter , but I’ll hopefully add some seasonings and vegetables later and the flavor will improve . Now, let’s cut the vegetables. First, the green onions. Then, I’ll separate the maitake mushrooms. And, as I mentioned in the previous video, it ‘s Japanese parsley. I wonder if people in Tohoku often eat Japanese parsley in hotpots? In Sendai, there’s a dish called “Kiri Nabe” that uses this root, and I looked up the ingredients for Akita’s Kiritanpo Nabe, and it says to add parsley . So, let’s remove the skin from the remaining flathead and make sashimi. Yes. And speaking of Akita, I’ll try using this in the hotpot . Kiritanpo Nabe is originally a chicken-based hotpot, like the one in the “Hinauchi Selfie” scene, but I thought it might be delicious with a seafood broth, so I added it. Apparently , kiritanpo was originally a kind of cell phone for people working in the mountains. Now, let’s season the hotpot with soy sauce and mirin. Okay, so I’ll add the rest of the ingredients and the vegetables I just dressed. Then I’ll add the kiritanpo. Then I’ll put the lid on and simmer. The dish is complete. Let’s call this a flathead string hotpot. With kiritanpo. So, this is flathead sashimi, and this is flathead stomach with ponzu sauce and green onion ponzu sauce. Let’s eat. Well, I want to start with the sashimi, so let’s put the lid on the pot for a bit. I’ll eat the flathead sashimi with ponzu sauce. Well, this is definitely delicious. Yeah. It’s delicious. The more you chew it , the firmer the texture becomes, and it’s delicious. Yeah. Now, let’s see how it goes when you add seasonings and ingredients other than salt . Let’s start with the soup stock. Yeah. As I said earlier, the lingering bitterness isn’t as noticeable as when it was just salted. Thanks to the mirin and the sweetness of the leeks , yeah. It’s delicious. Now, I’ll try the simmered flathead . Hmm. Yeah. Well, it’s not bad, but it’s not that incredibly delicious either. It feels like it has less umami than I expected. Maybe I should have simmered the flathead as it was and put it in the pot instead of grilling it. But, after the grilled flathead last time, I thought it might be delicious, so I made the same thing with it, but it might have been a bit of a failure. Hey, let’s try some parsley. With the roots. Yeah. It smells nice. The soup soaks into it and it’s delicious. But parsley has its own aroma, and it’s quite distinctive, so yes. Going back to something familiar to us, parsley is a vegetable with a strong aroma, just like shun. Now, let’s look at how to cut it. Yeah. Yeah. It’s soft and chewy, and the wonderful aroma of rice wafts through your nose, from the back of your nose. This is delicious. Oh, this is it. You have to cut it quickly, otherwise it will fall apart if you overcook it . Those of you living in warmer regions like Kyushu might think it’s too early for hot pot, but it’s already cold in Akita Prefecture. Even today, the temperature is only 13°. It’s already hot pot season. Today’s companion is sake from Akita Prefecture. It was given to me by a viewer who shared the recipe with me, who said it’s very easy to drink. I’ll gratefully drink it. Cheers. Yeah. It’s incredibly sweet. Yeah. The aroma is nice too. This is definitely an easy-to-drink sake. And, you know, it’s dangerous , for me. I’m going to drink too much. Okay, let’s have a drink and eat some flathead stomach with negipon. Yeah. This crunchy texture is nice. It’s good. Eating delicacies like this while drinking sake is nice. Delicious. Oh, no. I drank too much. I drank too much. Oh, no. I drank too much. I drank too much. Thank you for the meal. Oh, good morning. When I woke up this morning the sea was really calm and there’s a good tide here. Also, just now I saw some fish gargling here, and some bigheads diving in and catching fish. So this looks like a good spot, so I’ll go fishing. Ah, there’s no wind today and the sea is calm. Okay , then let’s try Minoh, where the water is shallow and you don’t have to dive too deep. Yeah. In Minoh, it won’t drag there. There’s no wind, so it flies well. Yeah. I guess the fish haven’t come into range where you can catch them with the Mi. Shall I try changing to a heavy sinking pencil? I’ll cast it far and aim for a big hit. I’m sure. Ah, the tide is thinning. The prime time for shallow tuna may be over . Oh, it’s biting. Yes, it’s biting. It’s definitely offshore. Oh, it got caught. It’s offshore after all. It’s new and offshore after all. It happened right after I changed it. Oh, it was already biting as soon as I settled it. This lure, you know, flutters and sways as it falls, so it’s definitely biting when it’s sinking . I thought so. See, the fish like it . But what is this? What did I catch? Oh, it’s a flounder. It’s a flounder. Yay. Yes, I did it. But it was a flounder . I thought I wouldn’t find a flounder this time, but I finally found one, so I did. Can I go? Okay, bye-bye. It’s really hard to tell at first glance when you’re on the sand. I guess it’s offshore after all. There’s a fish where I’ve cast after cast. Okay, it’s biting. Okay, it’s biting. One after another. Same spot. Now, what’s next? This time it’s a flathead. Oh, it’s a flathead, probably. It seems like the flathead realizes it’s been caught when it gets close to me. It comes close and then gives a thump. Wow, a nice flathead, again. Good. I was struggling with a slump until recently , but this is it. I did it. Autumn has begun. This is what the flathead I caught looks like. This is another nice flathead. I’m thinking of giving this flathead home as a gift to the viewer who gave me that drink. I did it. Yeah. In my mind, this is a way of saying thank you. I actually had hoped to catch more, but I was hoping to catch 23 and maybe share some of the news with the people around me, but if you keep trying like that, you won’t catch any fish, but it’s still a precious fish. It’s a precious fish. Well, let’s see how it tastes. Yeah. Hanamura. Hanamura. It’s Hanamura. Yes. Okay then. Thank you for your hard work. Thank you for your hard work. Thank you for your hard work. Welcome home. Ah, I can’t guarantee the taste. Um, ah, no thanks. I only bought it because it looked good. Oh, this is good. Drink some more. This is good . This is good. Oh, this one’s a little bit. This, this, what are you eating? This. This. This. Gochi. Gochi. Yeah. Flathead with ponzu sauce? This, this a little bit. Yeah. The guri is here. Yeah. It’s not the kind of side dish that goes well with rice, and it’s certainly a side dish for rice, but when you combine it with ibuprofen, it goes well with sake. That’s right. I’ll have some potato soup. What is this? It’s sugar potato. Is this a sand potato? Cut it into big pieces. Cut it into big pieces. But it’s delicious, again. Yeah. Yeah. It’s thick and creamy. Yeah. This is really warming. The outside is basically made with chicken as well. And then there was the mai. The other day, when I did it, I got some natural mai and did it with the mai. Hmm. Is it similar to Takojiru in Yamagata? No, yeah. But you know, it’s made with potatoes. Yamagata. Yeah. This sake called 8000 has a really sour taste. Yeah. Yeah. It’s kind of carbonated. Ah, it definitely has a strong acidity. Yeah. They’re all delicious. Thank you. They’re all delicious. The problem with these people is that you have to keep them in the fridge. Ah, that’s right. In Japan, you basically have to store it in the fridge. Well, I have 10 bottles in my lifetime. Do you have that many? Don’t you really love it? It is. No, there was a lot of whiskey too. There was a lot of whiskey in the room. There was a lot of whiskey too.

日本の海の砂浜には、大怪獣が生息している。
サーフフィッシングをしていると、稀に襲い来る怪獣マーゴンである。
今回はサーフの釣りで伝説の怪獣マーゴンを釣り上げた時のお話である！

秋！始まりました！！みなさんも良い釣りを♪

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