熊谷 朋之
A turnaround of the collaboration event between the Japanese restaurant "Tsushima Tsuru" at Metropolitan Morioka New Wing and the long-established sake brewery Washio (Hachimantai City), which was founded in 1829.
Sake-steamed abalone grilled in soy sauce, saikyo-zuke grilled eel, and prefectural beef sirloin with miso lees.
The sirloin marinated in a bed of a blend of Wasinoo's sake lees and miso is to die for!
And since they all have a strong flavor, old sake should have been served, but the timing was a bit off, so I matched it with the sen I mentioned earlier.
It was not a match at all.
And here comes the old sake.
Sake brandy (laughs).
I don't think it is that hard to drink.
Paired with the three strong flavors, it's just as good!
It seems to have been aged in a warehouse at 18 breweries since 2004 (Heisei 16).
I tried to find a picture of the brand name, but could not find it.
It seems that it is not so common.
It was delicious! (^○^)
Japanese>English
etorannzyu
Hi 😃
I envy you for being able to compare quite a few different kinds of sake 😍.
Old sake itself is rare in sake, so it's quite a valuable experience 🎶.
Japanese>English
熊谷 朋之
Hello etorannzyu! (≧▽≦)
Drinking party that is possible because of this kind of collaboration event? That's right (laughs).
I've only encountered old sake in restaurants.
It goes perfectly with meat and other strong-flavored dishes!
Japanese>English