おんだ
Drinking at home.
I am worried if I can feel the difference, but today I tried the difference between No.6 yeast (Shinsei yeast) and No.7 yeast (Masumi yeast).
I served yakitori, bonito tataki, horse mackerel tataki, sushi rolls, and spinach namul.
The first one was a cup of No. 6, which was enhanced by the sourness and the sweetness of No. 7, both of which were umami.
When served after the bonito tataki (green onion, ginger, and garlic), the acidity of No. 6 washes it down nicely and enhances the deliciousness of the dish.
Next, we paired it with sushi rolls, both of which were delicious and complemented each other.
With horse mackerel tataki, the No. 6 yeast was the better choice.
With the yakitori, the No. 7 yeast enhanced the sweetness and flavor.
Lastly, with the spinach namul, we could see the characteristics of both yeasts, and the winner was....
Both are full of deliciousness.
Japanese>English