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あわ雪天山 大吟醸
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純 天山
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燗酒の温度解説
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真ん中上は甲貝(こうかい)
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酢〆したヒラはこのままも良し、ポン酢も良し
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エツは背越しで
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アカメはボラの兄弟 血合い部分がボラより薄め
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山葵、生姜、酢味噌で食べ分ける
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ヒラ
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エツ
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ヒイカの煮付
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クジラと青菜の煮付け
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煮物を盛り合わせにしてもらいました
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五島うどん
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〆の五島うどん
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甲貝(こうかい)はマツブよりも非常に歯ごたえがある
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飾り気のない酒器
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天吹 山廃
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キリリとした後味が印象的だった
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古伊万里 前(さき)
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東一
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春鹿の桜酒
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隠し酒1のにごり(希少酒のおりがらみ)
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隠し酒1
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鳥モツの煮付
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地物レンコンの煮付け
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キノコの煮もの
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ビルの二階にひっそりと
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佐賀の夜はここしか来ていない(笑)
有明海と玄界灘の魚介に大鉢の惣菜と小料理をアテに佐賀を中心とする日本酒を肩肘張らずに楽しめる。
年季の入った小さな店だが佐賀で酒の目利きとして一目置かれるこちらを知る酒好きが独酌で現れる。
この夜はピルスナーのあと、天山、松浦一、おりがらみ蔵心、雪化粧、万齢の5合をいただいた。
連れは別の銘柄を飲んでいたが失念。
酒の種類に依るが燗酒好きには細かく度合いを合わせてくれるのでオススメだ。
付き出しは例によって弁当屋か?というほどの大鉢に作られた惣菜などから盛り合わせてもらう。
煮鮑、鳥ヒモ、地物の海老、筍、ブロッコリー。
酒はとにかく女将さんに聞く。親父さんは聞けば話すが寡黙な方だ。
各銘柄の説明も聞きながらじんわりと酒を体に浸透させていく静かな佐賀の夜がいいんだわ、これが。
このビルも店子が少ないし、周囲も繁華街でもないのでとにかく静か。
刺身盛合せ。これだけでも十分。
地物魚介の刺身10点盛り:イカ、ゲソ、鯨ベーコン、赤ウニ、炙り〆鯖、天然鯛、タイラギ、地物エビ、甲貝とヒモ、アワビ。
この日はエツ(イワシの仲間)、ヒラ(ニシンの仲間)は入荷なしで残念。足が早いのでタイミング次第ですな。
連れの所望で馬刺しも追加。
熊本産は霜降りが多い印象で個人的にはそう好まないのだけど、こちらの赤身刺しは上モノ。
生姜とニンニク、どう組み合わせるかはお好みで。
郷に入っては郷に従え の文句どおり、ご夫婦や地元常連諸兄のアドバイスも聞きながら楽しむのが間違いなし。
2人で16,900円也。