SIM3393
Light nigori of Manjusen. And it was a draft sake. Of course, you would expect that. The season is important in Kamigata cuisine. Tonight's dinner party is full of expectations. Since the conversation is important, the only photo is of the appetizer.
Hamo (Japanese conger eel), the last remnants of summer, with ume plum paste. Matsutake mushrooms and wax gourd with light soy sauce. Summer vegetables and a starter. A once-in-a-lifetime start full of a sense of the season. Thank you very much.
The temperature has suddenly risen to over 20 degrees since last night. The air also has the appearance of early autumn. No one can predict this. Oh no. My body is turning into autumn.
The Manjusen that greeted us was a weakly bubbly, lightly cloudy sake with a summery consciousness. It has the vigor of nama-shu and the firm ginjo taste that is typical of Manjusen. It has the crispness of summer sake. This is a sake to be drunk chilled. Now, the food and the sake 😃.
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