ラル大佐
Followed by Mimuro cedar
with sashimi of Akinata fish
The news was that this year's akitogi had a good catch for the first time in a long time. I had a good portion made into sashimi, but it was still a slender size. It was a bit more fatty, but it is a dish to keep in check in early autumn.
Mimuro hiyaoroshi
I saw this at the liquor store the other day.
The aroma is moist and restrained, with a hint of ginjo.
The first sip has a sweet acidity, followed by a sweet, sour taste. The aftertaste is fruity and warming, and finishes with a gentle acidity, bitterness, and a hint of astringency.
This is a well-known brewery in Miwa. It is very tasty!
Thank you very much for your hospitality!
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