superbebe
Den-en Ikken
Junmai-shu made from rice grown in Itoshima using only organic fertilizers and no pesticides!
You can get it only at the brewery in Jiuran or by paying tax!
Light pear aroma
The smell of alcohol is a bit harsh at first
Clear and beautiful acidity stands out,
The sweetness is moderate and close to the image of a dry white wine.
The acidity and astringency that lingers in the aftertaste are especially refreshing.
It is a sake specialized for a mealtime drink.
Today, I paired Nagasaki sake with Nagasaki karasumi (dried young sardines).
I served it both seared and as it is!
In Taiwan, people often eat karasumi and pears together!
I forgot to buy pears, so this time I cut up some leaf garlic and put them together.
Nagasaki's karasumi seems to have a lot of water in it.
Golden color and very beautiful!
Taste is more salty than Taiwanese karasumi
It smelled fresh from the sea 🌊.
I think it tastes best when cut and eaten raw 🤤.
Taiwanese mustard is relatively dry.
Firmly drained of water
It was firm to the touch
The color is quite dark
The taste is even richer
Tends to stick to your teeth when chewed😅.
I like to rub it with distilled rice wine and then roast it over the fire 🤤.
Take sake for example.
Nagasaki's karasumi is fresh new sake
Taiwan's karasumi is hiya oroshi
I guess it's like this 🤣.
Japanese>English
ゆーへー
superbebe Good evening ⭐︎
I remember my mother used to serve shredded daikon radish and crustacean together.
Japanese>English
superbebe
Good evening, Yoohee-san!
Sliced daikon radish is common, but shredded daikon seems to be rare 😄.
I've never heard of it.
I'll try it next time 🤤.
Japanese>English