AAJI
The other day, I visited Myojin Pond, the source of the Ikeyama water in Aso. Adjacent to Myojin Pond is a restaurant called Myojin Soba. There was a buckwheat paste called "buckwheat miso" on sale. I drank sake with miso, remembering an old text from my school days. I drink it while thanking the person who put it in my textbooks for the wonderful and elegant sake drinking of Taira no Nobutoki and Hojo Tokiyori. When I first opened the bottle of Nishi-no-Seki, it didn't suit my palate, but after aging it in the refrigerator, it became more mature. After aging it in the refrigerator, the taste became more relaxed. I think the lingering taste has improved as well. Was it a good match with miso? On the other hand, the Ko-Imari Sake Brewery's Sumiyama has a sour taste that spreads in the mouth and goes well with buckwheat miso. (Tsurezuregusa, paragraph 215)
In his old age, he told a story of the old days,
Saemyoji Iridou said, "One night, I was summoned by Saemyoji Iridou, but I could not see his robe, so I was late to change my clothes.
He was late in changing his clothes. It is late at night and no one is to be seen.
He said, "Bring me a sake bottle and earthenware. I want people to be quiet without snacks. You should ask for even one small thing.
He said, "I would like to have a small dish of miso on a shelf in the kitchen. The guests were allowed to offer a few offerings.
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