BacchusNY
I saw a fresh hamo at the fish counter, or rather, the snack counter, so I decided to try my favorite dish, yubiki (boiled hamo). I paired this with my favorite sake, Tasake. When I opened the bottle, I was hit with a refreshing ginjo aroma. It stimulated my appetite. In the mouth, the sweetness and umami spread to the palate and were quickly washed down by a pleasant acidity. We usually start with vegetables, but tonight we started with hamo (Japanese conger eel) with ume plum sauce. How could it not go well with the hamo? The sweetness of the sake increases, but the hidden acidity brings the aftertaste together. The hamo, wasabi and salt are also very tasty. When the hamo is seared, the savory flavor of the hamo brings out the bitterness of the sake, but the bitterness, which I thought I would hate, is pleasant. It was fun! The accompanying plum sauce wasn't quite right, so I dabbed on some homemade pickled plums. The strong saltiness and sourness on the pike conger enhances the sake!
The broccoli aurora sauce lightens the sake. And I think the bitterness bothers me a little. There's no reason why the grilled kampachi kama with salt can't go well with sake, too. I can't get enough of Tasake!
Japanese>English