maz
If you're going to do it with fish," he said, "it should be hikakami.
I thought that only a fish with good oil content could show the true quality of this sake, so I went off to the side and paired it with the oil from a pork fillet kushikatsu (pork cutlet).
The sake has a soft flavor and a clear sharpness that only a ginjo can provide. The light acidity of the sake's throat washed away the oiliness of the kushikatsu.
I would like to enjoy this sake not only with fish, but also with a variety of other meals! But is it too much of a waste or extravagance not to pair it with fish? ^?
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