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Hiyaoroshi, the peak season of autumnal agari❣️
This is one of the bottles I got at the tasting the other day.
I'm not sure what to do with it.
It's a great way to start the day.
I'm not sure if this is a good idea or not.
I'm sure you'll like it.
Rice polishing ratio 60%.
Alcohol content 16.5 degrees
The aroma is fresh and fruity.
It has a soft and round bitterness and sweetness.
The bitterness is soft and round, and the sweetness is tangy on the tongue.
It is perfect with seasonal ingredients.
Today, it's a sansho-ni (simmered in sansho sauce) fish, canned from Ishinomaki.
Seared squid, wasabi octopus, nametake mushroom tofu, potato salad
pork miso soup and so on.
Home Cooking 112
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