ミホコ
I returned to Japan for the first time in three weeks. I hurriedly uncorked this year's Hiyayogoshi, which had been completely stashed away in the back of the cabinet.
It was recommended by a chef I met when I traveled to Ishikawa. It was fruity with a good balance of sweetness and acidity☺️.
It was a perfect match with light Mizutaki. But it's umami, so it might not go well with strong snacks.
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