こまっちゃん
I opened it again today, probably because I was released from the course 😆.
Now, let's start with the standing aroma. It smells like calpis with sweetness and sourness. When you put it in your mouth, you can feel the gasiness, and at the beginning of the nose, there is a hint of bitterness after the LaFrance-like aroma.
Serve with sunfish sashimi. It looks like squid sashimi🦑. It tastes light and has no habit, and the texture is like scallop. Interesting 😄I paired it with this sake, but since the sunfish has no characteristics, it is not bad, but I can't feel the synergy with sake 🤔What would it go with?
Rice] Koji rice: Yamadanishiki, Kake rice: Hyogo-nishiki
Polishing ratio] Koji rice 55%, Kake rice 60%, Shin Gin Seibai
Alcohol content】14度
Pickles] Sashimi of sunfish
Price including tax】1,870 yen
Japanese>English
ジェイ&ノビィ
Hi Komachan 😃
I'm free from the course 🥳I guess I'll open it..............................mambo sashimi! I've heard of it but I've never had it 😅I guess it goes well with light and dry type 🧐.
Japanese>English
こまっちゃん
Jay & Nobby, the raw fish of sunfish had a texture like shellfish, so I think it might be better matched with light dry 🤔If I have a chance to eat it next time, I will try to match it 😁.
Japanese>English