なまころ
Slightly dry, with a high amino acid content.
It is a traditional sake brewery that seems to be concerned with the traditional method of making sake, and it is dry to match fish, as the prefecture is facing the sea.
I was advised by the young master of the sake shop that if I served sashimi as a side dish, it would lose to the sake, so I should have it boiled or something. ❗️
The sashimi was served with vinegar, but it still lost out to the other entrée, betara-zuke, which tasted just right.
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