Somehow I forgot to post this. One evening in the first week of the new year (which is called “Matsu-no-uchi” 松の内 and considered to be still within a period of official New Year’s cerebration in Japan) we still had some good stuff from theand and I opened a special sake which was kept in the back of the refrigerator and I almost forgot that we had. This sake is called 越の誉 純米大吟醸 槽搾りfrom Hara Brewery in Niigata 新潟原酒造.
I don’t recall how I happen to have this sake. In any case, this was a good “daigin” with nice fruity and clean daigin flavors plus more depth to it from (?) a pleasant “umami” component. According to, this was pressed in the old traditional way in which fermented rice or “moromi” もろみ is put into cloth bags and pressed in a wooden vessel called “fune” 槽. The first sake that comes out without pressure is called “arabashiri” 荒走り. This sake is made from the middle of pressing called “nakabashiri” 中走りwhich is supposedly the best balanced sake you can have.
Anyway, good sake deserves good drinking snacks. The below was the first appetizers or otoshi I served. The left is a combination of daikon namasu (bottom), ikura salmon roe, Russian marinated salmon, boiled octopus leg, and kazunoko herring roe.
I also broiled tarako cod roe 焼きたらこ (only surface is cooked).