abibuta
May 8, 2024
Banquet at home.
Bamboo shoots from the mountain, which I inherited from my grandfather.
The season is finally coming to an end. I cooked rice with bamboo shoots
and enjoy it with a few
and enjoy it with our best sake. The menu is as follows.
Bamboo shoots with sprouts
Simmered bamboo shoots and chicken thigh
Tempura of boiled bamboo shoots
Silken peas with egg
Grilled seseri with salt and pepper
Grilled Spanish Mackerel with Salt
Sushi with monkfish liver ponzu
Seared sea bream sashimi
Ehime citrus mackerel sashimi
Rice cooked with bamboo shoots and firefly squid
The sake to be served is a limited brewed sake that is only available once every four years.
The third bottle was Eiko-Fuji LEAP YEAR.
The first aroma was stronger than that of the previous Tenmei, but the first saké we drank was Chrysanthemum.
The first aroma is stronger than that of Tenmei, but it is calmer than that of Kangiku, the first sake we drank.
The first sake we drank, Kangiku, had a more robust aroma than Tenmei, but was more subdued. There is no sense of fizz.
It has a sweet and bitter taste. The sake level is -7.0.
but there is no sweetness.
and a little sharp compared to the other two bottles we drank earlier.
It has a sharp impression compared to the other two bottles we drank earlier. It was delicious with sashimi.
Sashimi.
The second day, the taste remained almost the same. The taste was almost the same on the second day.
When combined with korokke (croquettes), the sharpness of the taste
disappeared and the taste became milder.
It is interesting that sake is so interesting. Sake is interesting.
I hope to see these sakes again in 4 years
I hope to see these sakes again in 4 years.
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