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小倉瑞季小倉瑞季

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The origins of the sake you've drunk are colored on the map.
Other
25(83.33%)
Iwate
1(3.33%)
Miyagi
1(3.33%)
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1(3.33%)
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Timeline

小倉瑞季小倉瑞季
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小倉瑞季
Sake from Aizuwakamatsu Add a yuzu liqueur called Akagami. Adding the liqueur to this sake makes the pairing the same as the timing of the wine. Spanish mackerel grilled with yuan (Japanese herring)
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Ayu fish is soaked in the Kyoto way, grilled and soaked for three hours until the bones are skeletonized. The fish is so tender that it cracks with chopsticks. The dashi broth is left over, so it's delicious when you use that broth to make dashiwari. You can also put it in a plate with sake. Soup 2:1 sake Sake called Suehiro is from Aizu Wakamatsu. Suehiro was the first to do the Meiji method of making Yamahai. This sake is like a 30 degree soup stock.
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Sake in Sakai Sake from Sakai excels in fruity Summer sake. Spring sake from July or so is better than sake from summer if it has been laid to rest for a little while.
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The returning bonito Bonito in early autumn is delicious. It is just when the bonito makes a U-turn. Since it is hot in the summer, I use it with grated radish and salt rather than ginger and soy sauce. I add vinegar and make it like a marinade. Chew it well. If the bonito is too thin, it doesn't taste like bonito. Kurosawa is a restaurant in Nagano to go with that munching. It is made a little thicker using the Kimoto method, which is a muscular way of making bonito. The flavor of the bonito is not overpowered by the strong flavor of the bonito.
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小倉瑞季小倉瑞季
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小倉瑞季
Sounds like grapes. I can't get into making new sake brews, basically because of the blockage in the industry. But, I'm taking a little bit out of sake with craft and putting in hops. Hops is a citrus aroma. It gives it a greenish aroma. = It makes it smell like grapefruit. That's why I served it with yellowtail. Yellow-tail is a fish that is in the process of becoming a fish. Grapefruit is added to this yellowtail.
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