In the “Sakana” series (small dishes making good companions for sake), let me introduce to you “sake”. If characters are different, the national drink and salmon can share a similar reading. Before being cut into thin slices, the fish was repeatedly washed with sake and dried in the cold air: a delicacy from the town of Murakami, in the north of the Niigata Prefecture (see picture taken in a nearby hamlet). The taste is extremmely savoury, close to a cured ham, and the texture supple. I enjoyed it with a rare sake from Niigata, from the Echigosakura brewery: this particular bottle was filled from the same tank as the one that produced the sample sent to the Zenkokukanpyokai (National Competition of New sake) …. and earned a gold medal.


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