Imahan's thick cut pork steak with soy sauce marinated gyoja garlic is a perfect match!
It has a strong sourness and sweetness, like yogurt, that neutralizes the pork's oil.
[memorandum] The first right of the photograph.
This sake is from Kitakata in Fukushima Prefecture.
The aftertaste of the fresh aroma lasts deep and long.
This is a sake that I want to drink.
Unfortunately, I couldn't take a picture of the label, but it was pretty good, so I'll leave it as a reminder.
Firefly squid, raw yuba, and butterbur.
This is a bottle that beautifully expresses the freshness of a young master brewer born from a brewery with 200 years of history.
"Vinegar"? "Smokey"? What's that?
How sweet!
At first I thought it would be an ordeal for my taste buds, who are used to tasting similar sweet and unpasteurized sake, but the collaboration with the meat-based dishes changed the whole experience, and the taste is "juicy"!
This is a perfect white wine, it's marked at 14 degrees, but I was guzzled.