emiI received an eel as part of my hometown tax payment, and since it is a special treat, I thought I would like to serve it with sake.
However, I heard that broiled eel does not go well with sake. Usually, people drink shiroyaki (broiled eel) or kanzoku (liver soup) as a side dish, and then eat the eel with rice to top it off. I did not know that.
So I did some research and prepared a sake that goes well with eel. This time, it was a Junmai Namaishige sake from Daishichi. It was served cold, not too cold, because it seemed to be good at a higher temperature.
This was the first sake in a long time that was truly sake!
I thought it might be a little sour and not my favorite, but as I kept drinking it, it was not so bad, and as it reached room temperature, it became rounder and tastier. It was a little hot for the season, but I tried it lukewarm and it was also delicious. It easily drained off the fat from the eel and had a flavor that was as good as the eel.
I am sure it would be delicious in winter if it were heated and served with oden. I used to like crisp sake, but this kind of sake is also delicious. It went perfectly with the eel.
Japanese>English