Asahikiku大地 特別純米 2018
こまつな
Paired with daikon radish, chunky spinach and mustard oil. The flavor is mild but not overpowered by the mustard oil.
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こまつな
Fruity and firm on the palate. We paired it with Christmas peaches, gingko nuts and homemade harissa. They used to serve Arabashiri before Junmai, and we had that too, but I think it was the Junmai that matched the sweetness of the peaches perfectly. It's so different! I was continuously surprised.
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Ogiyumi
Rice bran and coffee?
It's lukewarm and hits you hard!
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Ogiyumi
It is a typical Kochi sake made of rice.
Peaches and ginkgo nuts in a couscous way.
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Ogiyumi
It is said to be a mixture of three different types of sake. Slightly spicy with a lingering bitterness. Paired with karaage.
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Ogiyumi
We had a lukewarm version of the Junmai sake brewing process.
Furobuki daikon and Indian mustard oil?
Pairing wise!
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