BacchusNY
The wife carefully prepared the mullet milt, so we decided on a special bottle of sake as well. When the bottle was opened, it had a slightly sweet aroma. It is quite subdued. In the mouth, the delicate sweetness is followed by the characteristic sourness of Yamahai and a weak bitterness that lingers in the throat. The bitterness increases after the spinach and soaked spinach with mentsuyu apple vinegar. I thought that the bitterness might be offset by the bitterness of the ingredients. But when I served it with fresh Manganji chili peppers topped with sweet miso (Okinawa's Andansu), it was very refreshing. Now for the shirako! First, seared. Delicious♪ The moderate astringency sweetens the sake and reduces bitterness, so it goes really well with it! Next was the ponzu sauce with grated autumn leaves and grated radish. This is also delicious. The sake is also sweet and tasty! The sake is very nice because it washes away the oily taste of the Nagoya chicken wings, which are a side dish. I think it might be the best match for this dish.
Today's star was mullet milt!
Japanese>English