のぶのぶ
Long time business trip to Kyushu.
Along with the horse mackerel and the mackerel...
This fish has a nice crunchy texture. It is indeed a fish from Seki.
Fatty and firm. It is the result of the Bungo Channel.
I paired this fish with an Oita sake. Sansui.
It was the first time for me to feel the sourness with sweetness in the aroma.
It is a sake from a warm region.
It has a peculiar taste, but it goes perfectly with the fat of this fish.
When paired with the fish, both the fish and the sake are unstoppable.
The sake itself has a sweetness➕ and a unique peculiarity, but it does not remain on the tongue and gives the impression of passing down the throat.
Again, I was spoiled by the locals.
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