麹 Joe
At a liquor store where I usually buy rich, fire-aged junmai, I found a junmai that was different from the fire-aged line and bought it.
According to the owner, it has a crisp and clean finish like Takayasu.
So, to go with it, I prepared an Italian-style tomato stew with motsu and smashed it. Hmmm.
This kind of dry taste may go well with yellowtail sashimi or fatty flounder stew.
At the end of the day, a full-bodied wine is your buddy for stewed meat. Tomorrow, I'm going to buy some fatty fish that would go well with Sanzenmori.
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