まつちよ
I went on a sake brewery tour in Nara.
On the first day, I went to Harushika and tasted 5 kinds of sake plus an extra sake.
I won't review the sake tasting because the amount of sake was too small, but I enjoyed the last one called "Tokimeki," which was a low-alcohol, sweet-and-sour, juice-like sake.
The super-harsh sake in the photo was paired with oden (not pictured) at Kamazen in front of Kashihara Jingu Shrine.
The top aroma is slightly sweet.
When you put it in your mouth, you will feel a slight umami and sweetness, and it will be refreshing and clean.
It was a perfect match for the thick fried bean curd soaked in dashi broth.
I don't have a picture, but I heard that the oden here uses kombu (kelp), katsuobushi (dried bonito flakes) and chicken stock for the dashi broth, and no soy sauce is added.
I wonder if this is only possible in Nara, which is famous for its chicken dishes?
It was very delicious.
Japanese>English
ポンちゃん
Hi Matsuchiyo, ☀️
I see you went to Harushika 😊Trigger, I love your palate: ❣️
Oden🍢 looks very delicious! I see you don't use soy sauce 😳I'd like to try some of their soup stock😆.
Japanese>English
まつちよ
Good evening, Pon-chan!
I guess it's like the Chochin of the oden soup stock world, overflowing with the flavor of kombu, katsuobushi and chicken stock!
That's not really an explanation 😅.
I'm a little busy and will write about the rest of the drinks on Saturday and Sunday.
Japanese>English