YUKO
❤️❤️❤️💛
My expectations were high for the standing aroma of my favorite juicy liquor.
It was sweet and juicy, just the type I like.
There is a very faint bitterness at the end of the drink.
Today's cheeses are, from the right.
Natural cheese Kashiwa
Cream cheese with acacia honey from Takikawa, Hokkaido.
Dengaku Miso marinated Camembert from Nakasatsunai village, Hokkaido.
If I had to choose, I'd go with the cream cheese in the middle.
The natural cheese turned bitter with the sake, and the Camembert had the sweet and sour flavor of Dengaku Miso, so I thought I'd like to find another sake that would complement it better.
Three days later, I had a glass of sashimi with a fatty barracuda.
It goes well with sashimi!
Next time I'd like to try sashimi of pike with skin, seared and served with lemon salt.
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