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Jun-Gin with an overflowing sense of coolness and sizzle from Awaji Island's Miyako Bijin. It has a firmness that is typical of this brewery. A tidal wave of acidity and umami. Combined with the kick of the alcohol, it is thick but crisp. You will get intoxicated firmly. It is in the ginjo class, but it is a summer-oriented bottle that is typical of Miyako Bijin and focuses on flavor rather than aroma.
Speaking of summer on Awaji Island, the hamo (Japanese hamo) is a must. In the Kansai region, the hamo are as delicious as the anago and octopus in Akashi and the sea bream in Naruto. Hamo is boiled quickly and served in a pot with plum paste and onions, and the skin is roasted and used as sushi. My personal preference is to cut the bones into shallow slices and make them tightly mushy. In the summer when the corona has converged, we had a full plate of hamo at a guest house and this one might be just right for that time.
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