j’s
Originally, Sake Roku Shuzo was my favorite sake brewery, making dry sake with a strong flavor like "Fukiage Ken".
However, this "Ittou Roudan" is much drier than that.
Tough. Strong.
Looking at the name of the sake they make, it seems that one of the directions they are aiming for is a clear, strong, dry sake with umami.
It is a bit different from the fruity and floral wines that are popular nowadays. It is fun to think of dishes to match it.
I think it is impossible to make a dish with a mild and gentle taste.
For example, sashimi. If it is a fresh, plump, crispy, and fresh fish caught in the morning, it will not lose to sake, but there are only so many happy places where you can eat it.
Then, what would be good for a well-seasoned dish?
Japanese>English