stst
Today, I opened dried fish under ice from Kushiro because it was close to the expiration date. We will enjoy it with "Kita no Katsu," a souvenir from Nemuro, which we had been saving for this day 🔥.
When you open the bottle and pour it, you will notice a refreshing aroma of peppermint and mint.
The mouthfeel is silky, clear and clean like a snowy landscape. The presence of brewer's alcohol is also clear, but there is no piquancy, and a sweetness like sugarcane cane can be felt.
The aftertaste is clean and crisp. It is the perfect combination with the light and simple flavor of the ice fish ✨.
The kelp soy sauce from Cape Nosabu is so good that I want to keep it on hand, and the northern land is a treasure trove of food and souvenirs 😋.
Japanese>English
麺酒王
Hi stst 😃.
Kita no Katsu "Oumi" is delicious even when heated 😋It looks hot in Honshu already, but it goes perfectly with ☀️ komai 😉.
Habomai Kelp Soy Sauce is very useful and we always have it in our house 😉.
Japanese>English
stst
Hi, Menzhu King!
Surely this stable is perfect for heating up ✨.
The first soy sauce that impressed me with its delicious taste was the Dammai Soy Sauce, and thanks to you, I learned the charm of local soy sauce...! I'm so jealous that you can always have some on hand 🤤.
Japanese>English