It's been ages since I had Oshichi—wow, seriously delicious! By the way, next to the herring roe is kabura sushi. It's a fermented food made by sandwiching salted yellowtail or mackerel between layers of turnips and pickling it with rice koji. You might only find it in the Hokuriku region. This was made at my parents' house, but it's perfect with hot sake!
Ripi
Compare with cold oroshi by buying 2 bottles.
According to the liquor store, they are the same sake but bottled & shipped at different times.
Apparently I prefer the cold oroshi 🧐.
Drinking at home.
Happy New Year!
Today is my first day off from work in the new year, so I will spend it relaxing.
Today's drink of choice is snow shibori from the Daishichi Shuzo brewery.
This is the first time for me to drink a pure, unadulterated honjozo sake.
The aroma is typical of a honjozo sake.
The accompaniments are ozoni, dashimaki, and yakitori (grilled chicken).
As is typical of Daishichi, it starts with spiciness and quickly ends with umami.
It is a refreshing sake that goes well with food.
It goes well with Osechi dishes.
It is a delicious sake.
Sake on the second day of the New Year
My father, who likes to warm up sake, bought a bottle of Daishichi last year.
Dry with acidity when hiya
Warmed up, it's soft and full-bodied dry.
Goes well with a strong osechi
A return to the roots of sake.