My New Year's resolution is "This year, let's try to match sake with dishes.
However, I often enjoy sake on its own every day.
There are two pairings that have impressed me in the past.
0Goshin x Oya Tempura
0Kariho x Cheese
The first one is "Goshin" and the second one is "Oya Tempura".
This time the shish-kebabs were very bad!
I don't have a picture of the bottles, but we had Harushika, Kasumitsuru (Yamahai), and Funaka Hachisaku.
All of them went together very well!
The representative is Kasumitsuru. On its own, it had a slightly peculiar taste, but I was surprised when I had it with shish-kebabs.
It was soooo delicious!
Both the sake and the dish are enhanced.
It is a wonder~~!
One plus one becomes three or four.
It was a dinner party that made me want to string together such goofy sentences (laughs).
Thank you for the meal~!
Hi Jay & Nobby!
I wonder what this is...
The priority is to look good, lol.
All I wrote on my phone was "Manganji Capsicum, ahhh" and "Olive Pork, ahhh"...
It was really a delicious pairing!
It is a light and refreshing taste, although it is a sake yeast yeast yeast yeast. It has a lot of umami. It may be a little spicy.
It is a little insufficient, and you will never get tired of drinking it, so be careful not to drink too much.
I don't like to drink too much. I finally realized this when I started to write a text to record my experiences with sake crocodiles.
This time of year, even if I see my favorite brand of spring sake, I will hold back and buy regular sake. Probably the same goes for summer sake.
Degree of buying again 4/10
Kouzutsuru
It is more crisp and clear than the usual Kouzutsuru, not too juicy, but with a rich and mellow flavor that comes in quickly and is very tasty. It's really good,