BacchusNY
Tonight's accompaniment is this bottle brewed with Miyamanishiki. When the bottle is opened, it has a slightly organic aroma. You can also taste a little alcohol. In the mouth, there is a hint of sweetness, but it is basically dry. It also has a strong acidity and a weak gaseous taste, which is typical of summer sake. After serving Mizunasu (eggplant) with Shishito pepper soy sauce (recipe by Chef Kasahara), the acidity disappears and you can drink it without hesitation. When paired with sautéed asparagus, the sweetness is enhanced, making it a good match. The hamo (pike conger eel), which was on sale for a reasonable price, and the ume plum sauce also went well together. When paired with the bonito sashimi and tomato salad that has been making an appearance recently, the sweetness is strongly felt, and it is also delicious. I realized that even sake that I don't necessarily like on its own can change depending on the marriage.
Japanese>English