麹 Joe
Omi beef and Omi's local sake. Please don't be offended because it is the way of drinking of the Kiwamono which is not a reference.
When I was a young boy, I had my first taste of local sake, Matsu no Tsukasa Arabashiri, raw.
Since then, I've drunk many kinds of sake, but for my tastes, the best way to enjoy sake is to raise salmon and make it into delicious sake.
So I opened a bottle of matured raw sake.
It's a 2012 BY, so it's been in the fridge for about 9 years.
It smells like a ripe banana with a hint of sweetness. If you lukewarm it up, you'll find yourself in a dizzying world of Kiwamono. Probably no good girl would do such a thing, but I don't think I'll be able to pair warmed raw hine with Omi beef for a while.
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