Japanese Sake Night in June. ♪
We had a Sake Party in June. The guests were the same member of January. They enjoyed my handmade plum wine (梅酒・うめしゅ) for an aperitif. Now, I’m making a new plum wine of this season. ^^
First Sake was a Hiroki (飛露喜) Junmai Daiginjo (純米大吟醸) by Hiroki Shuzo in Fukushima prefecture. The scent was mild and it had a very deep and savory taste.
And this is Asahitaka(朝日鷹・あさひたか) of Takagi Shuzo in Yamagata prefecture. This is a local limited version and my husband got it there.
He also got dried codfish (棒たら) in Yamagata.
I eat this as the dish of New Year’s Osechi. But I’ve never cooked it myself. It was my first experience cooking dried codfish. I soaked it in water overnight and simmered with soy sauce and water for almost half a day till the codfish become soft. It took time for the preparation but very tasty and good for sake!
Bitter Gourd is a seasonal vegetable now. I cooked it with minced chicken (ゴーヤの肉詰). Marinated Deep-fried Horse Mackerel (アジの南蛮漬け）was pickled fish with vegetables. It had a refreshing sour taste and good for the rainy season.
Albacore Tartare (マグロのタルタル）with Yuzu Koshou(citrus pepper) was also great with Sake.
I got this albacore tuna (トロビンチョウ） from Kochi prefecture. These are the fatty (トロ）part of albacore and very tasty! ❤️
I made various tsumami (つまみ) as usual, like simmered vegetables and fried dishes.
And the last dishes were two kinds of chirashizushi (ちらし寿司).
This is a chirashizushi of Horse mackerel (鯵・あじ).
I enjoyed the wonderful night with guests and delicious sake! ❤️
If you want to try my dishes with Japanese sake, contact me. We can negotiate and I will arrange for you. ♪
I also write a Japanese cooking blog here!