Summer sake is becoming more popular. Today, I started with Abe Kan.I enjoyed the perfectly sized, plump black Kurose junmai, fluffy anago (conger eel) steamed rice, refreshing crab shinjyo (crab dumpling), and the deliciously rich liver of the rockfish and aori ika (squid) that can be savored separately to prolong the enjoyment of the sake. I also had the fragrant shiro amadai (white sweet sea bream), the fatty and flavorful toki shirazu (young salmon), the rich sakakiyama beef, and a rice dish with shirasu (whitebait), sweet corn, and fragrant perilla that truly captures the essence of summer (I finished it all without taking any home!). To top it off, I had mango and passion fruit. It was a delightful meal with great food and excellent sake at my favorite restaurant. It was a great meal!
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