Kuroryu Junmai Daiginjo Yamadanishiki
Mild and fruity aroma with a sense of maturity.
The first sip is deliciously spicy, light and refreshing.
It continues to be deliciously spicy and refreshing even after drinking it for a while.
Even if you drink more, you will drink it willingly 🥰.
This is Nizaemon.
Ishitaya is an aged sake, whereas Nizaemon has a fresh taste.
There is no way to say which is better, but it was delicious.
They say the best marriage is to drink local sake with local food, and I felt like I tasted the pinnacle of this marriage.
The main dish of boiled Echizen crab was paired with a comparison of Ishidaya and Nizaemon, the best of Kuroryu.
Hmmm....what a crazy idea!
It is naturally delicious, but I felt that it was meaningful to have Kuroryu while eating crab at ESHIKOTO in Fukui Prefecture.
Good morning, Southern Cross Brightness ☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀.
That's one hell of a drinking comparison 🥰.
Next time you are there, please try the pairing of "Echizen Crab"✕ "Kuroryu" ✨️
Good morning, Mr. WOM. ☺️I wanted to visit ESHIKOTO at least once, and I had the best experience! The Koryu with crab in Fukui was probably the most luxurious experience for me. ☺️
Good morning, Gyve, ☺️ It was a very unique experience! We also had Echizen crab 🦀I would like to know if there are other places where you can pair Kuroryu with crab 😆.
Kuroryu Shizuku was paired with the cold yellowtail and bai clam sashimi.
What a gorgeous dish!
After that, chawanmushi (steamed egg custard with salted crab) was served, and I thought it was amazing how they matched the salty taste of the crab.
The next dish was a daiginjo that was freshly squeezed the day before and paired with a peeled seiko crab.
The sake was as rich in flavor as the rich uchiko of the seiko crab.
The crab was served with crab vinegar that imitated the foam of a crab.