abibuta
October 31, 2023
Japanese Sake and Japanese Cuisine at Miketsubi in Matsuyama City.
The last and eighth drink at this restaurant was a long time coming.
Mitsuo Yamakawa. This year's theme was pairing fermented foods with
pairing with fermented foods.
I paired it with cream cheese marinated in saikyo miso. The aroma
was mild and the taste was clean and refreshing.
and the taste is refreshing. It is not only for fermented foods, but also for a variety of
It seems to go well with not only fermented foods but also various dishes.
The last one was a rush of tempura (oysters, fresh
oysters, conger eel, Monkfish, and Tsumoto-style sea bream) to end the meal.
We ate and drank a lot of food.
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