Kano
Lastly, an extra sake.
It is one of Kure's most authentic light and dry sakes.
Personally, I think it goes well with Japanese food, especially red meat sashimi.
It can be drunk warmed or chilled.
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Kano
Next, homemade salsiccia and shimanto chicken jambalaya with hot egg.
The sake to be paired with this dish is Kurozaka.
This sake is an original of Kotobukiya in Shimanto.
Perhaps because it is made from Hinohikari rice instead of sake rice, it is sweet and tasty with a slight dryness.
It is different from Nishioka Shuzo's light and dry sake, but it is still a delicious sake.
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Kano
Next, Tosa red cow kainomi grilled on a straw mat.
The sake to be paired with it is Hana Kappa.
I have already uploaded a picture of it with bonito, but it is also good with meat.
The aroma is fruity.
But it is very dry.
It is a summer sake, but it makes you drunk.
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Kano
Next, roasted Shimanto Turkey.
The sake to be paired with this was Kure's Orikarami.
The aroma is a fruity ginjo aroma.
The sharpness is typical of Kure, and goes perfectly with the roast.
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Kano
Next is grilled eel.
The sake to go with it is Dokure Junmai Ginjo.
The ginjo aroma and umami are as good as the eel.
This sake is also light and dry, but it has more umami than the Dokure.
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Kano
Next, octopus with black olive and anchovy sauce.
To be paired with this dish is Dore.
This sake has an elegant ginjo aroma, impactful mouthfeel, and is light and dry.
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Kano
I attended the Kure meeting on Sunday.
Kure is known for its bonito, but this time we decided to enjoy pairing it with a different dish! So Mr. Shimamura, the toji (master brewer) of Nishioka Sake Brewery, came to the party and we enjoyed the pairing while listening to various stories.
First, we paired gazpacho with ipponzuri.
This was a luxurious way to enjoy the pairing, comparing the R4BY and R5BY sake.
Personally, I preferred the R5BY to the Gazpacho.
However, the R4BY was more rounded, easier to drink, had a mellow aroma, and was delicious.
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