Pacific saury Issue 35 Taste bud relationship Japanese wine Taiwanese food regional drink

Drink a taste of a terroir with a wine Taste the daily life of the table in Taiwan and Japan I think the world first came to know Japan with its sense of taste. People are fascinated by the delicate taste brought by Japanese cuisine, and the taste of drinking alcohol that they only understand when they become adults. A mouthful of Japanese rice and a cup of "SAKE", Japan conquers the heart of the world with its warm taste. With the further evolution of Japanese cuisine, foodies who know how to taste wine have begun to pursue the ultimate taste between Japanese sake "ginjo" and "daiginjo", but I still remember it the most. At the restaurant, eating the old-fashioned Taiwanese Oden on the street, watching my father pair it with a cup of warm sake, even if it is the cheapest commercial sake, that satisfying appearance is the memory of the family having a meal together. As a beginner of Japanese sake, I remember that my first visit to Japanese sake was in the northeastern part of the summer; before the busiest brewing period in winter, although I could not see the production process, I had more time to chat with the sake maker Du Shi (brewer): "A good bottle of sake is due to the good water from this river and the good rice from this land." Looking at the green rice fields and the summer breeze after brewing together with Du Shi, we felt for the first time that the value of Japanese sake is due to Du Shi. Using Japanese ingredients in different shapes, a paddy field and the water that flows without end, sincerely convey to everyone's mouth, "If you make sake once a year, you can only make second sake in your life, so every year's sake making is An important learning and encounter." Mr. Du picked up the proud wine and drank it with me, as if to say, how he spent a year learning to thank all beings, how to use a toast once and meet friends once in a while. This issue of "Saury" puts aside the strict professional research on Japanese sake, returns to the origin of wine tasting, and invites Japanese sake lovers to taste the taste of this land with a more comfortable attitude. Different from the process of traditional Japanese food pairing wine, we have selected Japanese wines, ranging from century-old sake, popular sparkling wine, southern-style awamori, sweet and sour plum wine, to local craft brews Beer, paired with "good ingredients" from all over Taiwan, from chocolate made from Taipei Haocha, Yilan rice cakes, Lukang shrimp and monkey cakes, Kaohsiung peanuts, to Penghu draughts, the exclusive Taiwanese daytime dining and wine spirit, we I look forward to using the ingredients you have at hand to create a "taste bud relationship" that Taiwan and Japan can drink together. With a cup of Japanese sake that suits you, let your mouth tell you the answer: "Delicious!" Then this cup is good for making food more delicious. liquor. After tasting the world's food and top cuisine, the best encounter is still the ordinary daily life. After many years, I brought Daiginjo home with me and said, "Do you want to heat it?" and went back to dinner time with my family. Finally, at the age where I can drink with my father, the slightly drunk feeling of pairing with Taiwanese snacks after heating, with the familiar local taste, thank you for every "taste bud relationship", let us brew it with important people. Another dining table memory.