YUKO
❤️❤️❤️💛💛💛
This is my first time buying from a liquor store.
There is not much of a standing aroma.
It is acidic and juicy, and the sweet ginjo aroma spreads on the palate.
It's crisp and dry, with a slight bitter aftertaste.
I tried to accompany the sashimi and liver ponzu at home.
White milgoll, the first time I tried to process it, but the taste is a little peculiar.
I heard that dry Daiginjo and blue cheese go well together, so I tried it.
Blue cheese from Monbetsu, Hokkaido
Japan Blue Okoppe.
(4th photo, right) and
Hard cheese from Shintoku Town, Tokachi Region [Lela he Mintar].
(Fourth photo, left).
The blue one had a more pronounced and palpable alcohol flavor when I drank it after eating it.
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pino
Those pictures are great!
And the heart-shaped plate!
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YUKO
pino-san.
Thank you 😊.
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たーこ
YUKO, good evening. Cheese and sake go very well together. I like to pair them with sweet things like cheese and ice cream too. I'll try blue cheese next time too!
Japanese>English
YUKO
takeoff
Thanks for your comment.
There's a variety of cheeses to choose from, so it's fun to combine them.
I haven't combined the ice cream yet, so I'll try it next time 😃
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