hoshiaki
Junmai Nama-no-Hashimoto Sake🍶Koha Oroshi🍁Omachi🌾 produced in Okayama Prefecture.
Rather pungent aroma. As you can imagine, rather thumping 😳. It tastes like a step before grass. Dry with a sharpness. The radish with sea bream takes the edge off. Sweetness and umami from the fried shrimp and sweet potato. The change of taste is interesting 😆. The grilled sardine (grilled nameurou) has a synergistic effect of umami, and may be the best marriage of the day.
The fish is purchased from the manager's junior colleague (a fishmonger in Tsukiji).
Aji no Machidaya's hiyaoroshi classification, until August or September it's a sake for summer and after that it's differentiated as momijioroshi 🤔.
Umi to @Takadanobaba 20231116
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