小倉瑞季
Ayu fish is soaked in the Kyoto way, grilled and soaked for three hours until the bones are skeletonized.
The fish is so tender that it cracks with chopsticks.
The dashi broth is left over, so it's delicious when you use that broth to make dashiwari.
You can also put it in a plate with sake.
Soup 2:1 sake
Sake called Suehiro is from Aizu Wakamatsu.
Suehiro was the first to do the Meiji method of making Yamahai.
This sake is like a 30 degree soup stock.
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