BacchusNY
Tonight's accompaniment is a bottle of this one. Is it the first hiyaoroshi of the season? Since the food has a strong flavor, I chose a junmai sake. The aroma is weak and assertive. In the mouth, the first sip felt thick, but from the second sip, the flavor changed to a clean, refreshing taste. Rolling it around in the mouth, it tastes a little bitter. Am I the only one who is conscious of the dusty feeling of eating a baked sweet potato with its skin on, perhaps because of this? When combined with soaked spinach ponzu, it loses its characteristic. After octopus or avocado sashimi, you can taste the flavor of the rice. The richness of the balsamic teriyaki sauce of yellowtail is not overpowered by the flavor of the balsamic teriyaki. After the lemon juice, there is a bitter taste. If you combine it with vinegar itself, it might fade away. It is good with strong flavored dishes.
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