ののさん
Today is the last day of work. This one as a reward to myself for a year of hard work!
The fresh sourness and fruity sweetness spread out, and the bitterness tightens it up. I think I can feel the bitterness in Kankiku. It's very tasty in its current state, but I have a feeling it will become even better in a few days. When the temperature range rose a little, the thick flavor typical of Omachi came out!
I paired it with the oil from the chicken wing dumplings, and the oil and acidity went well together!
Japanese>English