YUKO
❤️❤️
I asked the young master of the sake shop to choose a sake to go with fried striped bass.
I told him that I don't like the unique aroma of the sake, but he recommended me to buy this one because it is easy to drink.
I was told that it is popular, though not because it won the gold medal in the Junmai-shu category at the 2020 International Wine Challenge.
However, it seems that the characteristic flavor is still too early for me.
I made a fry with one half of a striped horse mackerel, and the other half was sashimi.
I split the head into a helmet and grilled it.
I think it goes best with fried fish because the sourness of the fish removes the oil, but I'd like to find a menu where this characteristic flavor fits in well.
I've heard that it's good at any temperature, so I'll probably try it warmed next time.
The next day, I tried blue cheese (Gorgonzola Dolce, Creamy Danube Blue Slice) and cherry chip smoked Parmesan cheese.
When I heated it up to about 40 degrees Celsius, it was easy to drink because I didn't feel the unpleasant aroma of the nishimoto, but it also tasted diluted.
However, I thought the salty taste and unique flavor and aroma of the blue cheese stood out well with the warmed sake.
The chicken wing meat tofu was a bit of a letdown.
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