YUKO
❤️❤️❤️💛
The young proprietress of the sake shop chose this bottle as the sake that goes well with cheese.
The standing aroma is (red meat melon type?). It is sweet and good aroma.
The color is slightly yellow.
It is sweet and creamy. and I liked the balance of the flavor.
It's good with sake alone or with food. It is recommended to serve it chilled in a wine glass.
Today we had scallop and mitsuba tempura, prawn, green pepper, leek, ear of wood and shiso with sea bream broth and salt.
The sharpness of this dish makes it perfect for oily foods.
Today's cheese is smoked process cheese with camembert. I tried to make it.
This drink goes well with many kinds of cheese.
On the second day, I had a snack set of cheese scallops, smoked cheetara and smoked cheese.
It feels sweet and sour today.
Day 3 is with Asiago, blue cheese, iburi gakko & cream cheese.
The blue cheese was a good match for the spiciness and sweetness of the alcohol.
The 🌶️ chili-flavored sardines are an added bonus.
I liked it best when it was creamy and not too sweet and sour the day it was opened.
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