旦
Masuo, whom I met at a restaurant about six months ago and was impressed.
It's a bit too much Yamahai aging, but depending on how you pair it with your meal, it can really enhance your meal.
When served with crab claws, it gives a miso-like depth to the dish, making it almost like a crab miso.
I think it would go great with shellfish marinated in old sake.
I wonder which one I drank at that time...
Japanese>English
旦
I suddenly think that pickled rakkyo would be good, too.
Japanese>English