おんだ
Drinking at home.
Today's drink is a sake that goes well with the fish from Hitakami, which we bought at the festival of our recent trip to Sendai.
It is served with sashimi, aji (horse mackerel) and fried amaebi (sweet shrimp).
After the sashimi, the spiciness comes first on the palate, and then it breaks off cleanly.
The aroma is not strong, and only the umami flavor remains, eliminating the sense of the sashimi's rockiness.
It is a delicious cup.
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