YUKO❤️❤️💛💛
Ripe Hanaboe with a slight yellowish tinge.
Strong flavor and sourness.
But is it just me or is it mellow and smoky as well?
(3rd photo) I wanted to pair it with something smoked, but unfortunately, I didn't have it ready.
Mimolette 24M + Madame HISADA
Comte AOC Extra, and
Bleu de Basque (blue cubes), Yotsuba
Yotsuba's adult Camembert & Blue
with 4 kinds of cheese.
Blue Debasque is a rich blue cheese with less blue moldiness, and I think it would be better marinated in olive oil and served with Daiginjo.
Yotsuba's Kaman is affordable but mild and has a good balance of richness, and I think it goes best with sake.
The Comte had a lot of potential and was too good on its own.
(2nd photo) The richness, strong flavor and acidity of the fully ripe sake went well with the oil and smell of the slightly habitual beef tongue cubes.
There was nothing special or unattractive about the sashimi of Tairagai and Sayori.
(The first photo) The next day, we felt a little better from brunch with raw oyster take-out.
It was more suitable for the ripe one than the raw oyster.
I recommend you to add Japanese pepper to the secret flavor of Nanbanzuke.
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