Happy Doburoku Kimoto This brew is the first kimoto, the traditional brewing method with lactic acid fermentation, with the technical guidance of Hioki Daisaku, a renowned tōji. Such technology exchanges are not uncommon in the sake industry. The fact that the early microbreweries were not as close to the sake industry symbolizes the transition of the second generation. Doburoku in unpressed sake. Unlike “refined” sake, doburoku has no process of separating the liquid and solid parts. When you store doburoku still, you might notice the transparent top and cloudy bottom layers. It was fantastic. The full-bodied but clean taste consisted of an elegant acidity, behind which I felt subtle lactic notes. We sipped a small portion so that drinking the transparent part would not influence the balance when stirred, which the brewer intended. When stirred and tasted, it had an intense structure with fizzy gas and acidity. Although the texture was incredibly soft, the rice particles remained present. The brewer might have accomplished the ultimate endpoint of the texture of doburoku as a rice beverage. This brew has lingering afternotes of cottage cheese and lemon peel. Above are the notes when chilled at around ten degrees Celsius. Then, we warmed the dobu (sometimes referred to doburoku in this abbreviated form). It took more time than usual than refined sake, but it is enjoyable to heat slowly. Slow sake warming is as precious as slow food. At 42 degrees, the dobu feels so smooth, like an air flow; at around 60 degrees, I experienced a similar feeling as I accompanied food with rice. It paired extremely well with firefly squid, the most seasonal seafood here, which one of my friends brought to the tasting. Rice is open to any food (that is why any food could be on the top of sushi). The warmed doburoku is also open to any food. Even my tipsy nose perceived the ricey afternotes like just cooked rice. One of my friends in the tasting session was a sake brewer. He impressed me with his words: “Wow, I want to brew sake like this.”
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🍤 특별한 맛의 새우모듬튀김 플래터! 🍤 이제는 집에서도 레스토랑의 특별한 맛을 즐길 수 있어요. 신선한 새우와 다채로운 해산물이 만나 담백하고 바삭한 튀김으로 풍성한 맛을 선사합니다. Delivery k에서 새우봉봉을 검색하세요 ✔️ 살아있는 맛, 새우튀김플래터 ✔️ 새우의 풍미, 절정의 만남 ✔️ 바삭한 식감, 입안 가득 탱글탱글 #새우모듬튀김 #플래터맛집 #새우튀김 #해산물튀김 #튀김맛집 #먹스타그램 #맛스타그램 #먹방 #튀김러 #좋아요 #맛있다 #맛집추천 #푸드스타그램 #호치민맛집 #호치민여행 #2군맛집 🍤 Experience the exquisite taste of our special shrimp combo platter! 🍤 Now you can enjoy the unique flavors of a restaurant at home. Fresh shrimp and a variety of seafood come together to create a rich flavor profile with a light and crispy coating. Search for ”Saewoo BongBong“ on Google Map or Delivery k to order yours now! ✔️ Vibrant flavors, Shrimp Combo Platter ✔️ Capturing the essence of shrimp, a pinnacle meeting ✔️ Crispy texture, bursting with juiciness #ShrimpComboPlatter #PlatterSpot #ShrimpTempura #SeafoodTempura #TempuraSpot #foodstagram #TasteGram #Foodie #TempuraLover #LikeThis #Delicious #RecommendedSpot #Foodstagram #hochiminhtravel Here you go, with the English version and additional tweaks based on your request. Let me know if there’s anything else you‘d like to adjust!
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Let the vibrant hues of Holi paint your life with happiness and laughter! 🌈 Wishing everyone a joyous and colorful Holi filled with love, laughter, and endless memories. May this festival of colors bring brightness to your days and sprinkle your path with countless blessings. Let's celebrate the spirit of togetherness and spread the joy far and wide! . . . . . . . . #HappyHoli #FestivalOfColors #tastegram
Brewers distinguish the flavor difference of freshly pressed sake according to the timing of the pressing, particularly with the traditional “fune” pressing equipment. Arabashiri sake comes out in the initial stage to show its freshness. Nakagumi, on the in-between stage, tastes the most elegant and clean. The final squeeze, semedori, reveals its powerful and tasteful characteristics. Usually, these are blended before bottling to maintain stability. Only a few brewers bottle separately to let us appreciate the difference. Mansaku is one such brewery. Mansaku’s premium sake set of three different stages is lovely; you may enjoy tasting the difference according to the pressing process and, of course, pairing it with food. Arabashiri, the initial press, was sweet and mellow, with a fruity apple aroma that was soon followed by a frame with gas, refreshing green grass notes, and citrusy acidity. It is gentle and makes your back straight. Nakagumi was super-elegant and super-clear. Semedori has a variety of flavors and structures. You might perceive the smoothness of this sake’s nature in the depth of outstanding peppery notes and acidity. Honestly, this is best with food. I had atsuage, or fried tofu, in a dashi broth, which relaxed me. #まんさくの花
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Fat Fowl is fire I wanted to order everything but can only stuff my face so much so I got the oxtail grilled cheese with fries. It was freaking good. It’s on the pricier side at $27ish USD - but everything is these days. Loads of oxtail, gooey cheese, and perfectly toasted bread 🤩 I would now like to take the sister and all my friends so I can watch them eat it…I love watching people eat things I love. P.S. Chef Shorne was there and the staff were the most welcoming and nicest people. One of the most delish solo dining experiences I had. • • • #nyc #nyceats #fatfowl #chefshorne #nycfood #glowbalgrubs #myfab5 #tastegram #dekalbmarkethall #albeesquaremall #teamchomp #gloobyfood #buzzfeast #f52grams #eater #eeeeeats #instafood #foodpics #foodbeast #nycmusteats #bestieverate #teamchomp #igersvancouver #seneatsnyc
Jeśli mielibyśmy wskazać najpopularniejszy deser francuski, to z całą pewnością byłoby to crème brûlée! Jego wyjątkowość tkwi w lekkiej, kremowej konsystencji, która w połączeniu z chrupiącą warstwą skarmelizowanego cukru na wierzchu, tworzy kompozycję idealną! A jako zwieńczenie, nasze crème brûlée serwujemy z owocami leśnymi, oraz sorbetem z nich przygotowanym. Dlatego, jeśli Państwo pragną skosztować autentycznego smaku Francji w Krakowie, to zapraszamy do Restauracji Europejskiej, w której wszystkie desery przygotowane są z największym poszanowaniem do oryginalnych receptur. Do zobaczenia przy Rynku Głównym 35! 🙂 Zachęcamy do obserwowania naszego profilu! @restauracjaeuropejska #europejska #cremebrulee #krakow #frenchdesserts #tastegram
Ramadan Kareem from all of us at Tastegram! 🌙✨ May this blessed month be filled with moments of reflection, gratitude, and delicious flavors shared with loved ones. Wishing you a month of joy, peace, and culinary delights! . . . . . . #RamadanKareem #Tastegram #IftarDelights #RamadanFeast #HalalEats #FoodieBlessings #CulinaryJoy"
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Introducing "Roasted Rava" from the house of Tastegram. #tastegram #breakfast #upma #homemade #natural What makes our "Roasted Rava" special- * Only Best quality premium whole grains are used. * Washed and ground freshly. *No Additives or Preservatives * 100% Home made with utter care
Wishing you a day filled with love, laughter, and cherished moments. Happy Valentine's Day! 💘 ✨ Celebrate this Valentine's Day with Tastegram and surprise your loved ones nature's best❤️ #tastegram #valentiendayspecial #spreadlove #lovewishes #naturesbest #homemadefood
Every New Year's Eve of the lunar calendar, 43 breweries prepare special sake and ship it the following day. The sake is called "Risshun Asa Shibori," which literary means "sake pressed in the morning of the Lunar New Year's Day." As Shinshun Asa Shibori's sakes are seasonal and punctual, it is natural to come up with an idea to taste that of a different vintage. Suichku nomi, or "vertical tasting," is what we frequently do for fun; horizontal tasting is to compare sakes from various breweries of the same vintage, vertical, same brewery, different brewing years. When I traveled to Shizuoka Prefecture within a week after the Lunar New Year's Day, the barmaster of my favorite local izakaya offered a flight of Shinshun Asa Shibori. Of course, it was Wakatake, the local sake. I tasted from the oldest to the newest (right to left in the photo above). Three-year-old (2017) was the most favorite dose that had a mellow texture and round sweetness with mature aromas like roasted tea and candied apricots. The next dose, brewed two years ago (2018), showed a slightly aged aroma of roasted tea, while the hints of apricot and milled row rice with subtle pleasant bitterness yet made me feel the youth. The last one, freshly pressed (6 days ago) nama genshu came with vigor with a melon note, lively pepper hint, and enjoyable astringency. All, especially aged ones, paired well with dashi maki (Japanese omelets with dashi broth). The reverse side of the label works as a fortune slip. That in the bottle in the middle says daikichi, great good luck. #立春朝搾り #若竹
The monthly Hama Ōtsu morning market is the only event that makes me an early bird. There, it is socially accepted to drink sake in the morning. As it was the first occurrence this year, I exchanged New Year’s greetings with my sake friends and the brewers. I tasted three Nami no Oto brews and bought Koko Shinshu, an aged sake that impressed me the most. Aged unpasteurized for about four years, the subtle, mature aroma of kuromitsu, Japanese brown sugar syrup, and hōjicha, roasted tea quietly and discreetly stands in the side of highly mellow, thick texture and clean, profound sweetness. I came back home with one bottle of Koko Shinshu. I can’t wait to pair foods with the brew!
Sentoku Shuzō is Miyazaki’s only sake brewery that solely makes sake despite the warm climate regarded as unideal. Its junmai has citrusy and ricey notes that pair well with food.
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Furōsen Umakan: A Fair Dinkum Kanzake On that chilly night, the izakaya master served a brew warmer than usual, prioritizing hospitality over flavor perfection, ensuring it warmed both body and soul. The kanzake had a mellow texture yet finished crisp with citrusy acidity and a ginger note, followed by more afternotes of hay and brown rice. Full-bodied and in good shape. Here, Guests are expected to call the waiter with the tiny Karate-Kid drum.
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#sakejourney #recap2023 I‘m not an early bird except for the monthly morning market in Hama Ōtsu, where you can enjoy sake from 8 in the morning. The monthly market includes local vegetables, eggs, smoked organic foods, and the sake of the region, Shiga. The sake booth was the most crowded with people. More than half of them were my sake, friends, as usual. The December market is unique; besides the harvest, we are all grateful to the people related to the market and the community. So happy to complete the year. People in the booth were busier than usual as they performed a special ritual for each person who purchased something. We do sanbon-jime, a hand-clapping pattern to pray for happiness. I love this scenery so much. I tasted four bottles, chilled and warmed, served by brewery people (another good thing about the local market). (From left to right in the photo 3) Roppo tasted the traditional philosophy of the brewery, ”taoyaka,“ which gives the sake round, smooth, and elegant nuances. Arabashiri, the freshly pressed sake, had a lively taste with gas and citrusy acidity. The third one is the future of it; that is, the Arabashiri aged for a year. Surprisingly, it showed a citrusy acidity, not too fresh but still lively. As I followed its energy, subtle, elegant, aged notes like roasted tea discreetly existed. The last one has a classic taste that motivates you to warm up. Of course, the kanzake lady served us warmed sake of the four sakes. One good thing about the morning market is I am always with my sake friends. We gather without any appointments. I selected two bottles to join the cave of my house, had lunch in a fabulous family-run Tonkatsu place, went home, and napped. Perfect weekend it was!
#sakejourney #recap2023 Amongst the multiple trips to Okayama this year, the most quiet one. I participated in the moromi-watching event at Marumoto Sake Brewery in Kamogata, Okayama. Unlike usual brewery tours, it is simple and concentrated. Participants watch various moromi in the tank, from just started to almost done. They can enjoy the face, aroma, and sound of the moromi mash of each tank, which are all different. However, no talking, discussion, or expression of impressions is permitted. The kuramoto, or the brewery owner, asserts that they may disturb your experience that you face the moromi, fermentation, and the activities and behavior of the microorganisms. The next day, I walked around the historical area of Kurashiki for the first time. The weather was lovely, and the swans and people on the boats looked pleasant and happy. I dropped in museums, sake shops, and ceramic shops of Bizen and the local Sakazu wares. It was the perfect sake journey, especially as a solo trip to cure my badly strained brain (and soul).
Tim Hortons Festive Menu is out!! We loved their Christmas menu last year so couldn’t wait to see what goodies were available this year. Here’s a sneak peek at some of the food; full review on YouTube - link in bio 🎄✨ Have you tried anything from the festive menu yet?! 👀 #festivefood #timhortons #tastegram #foodies #festiveseason
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Marutake-Ebisu, Honjōzō The Rakuchū area, the inner city of Kyoto, has two sake breweries. Sasaki Shuzō is one of them. It shares the same water source that might have been used by the sake brewing division of the imperial court in the Heian Era (the eighth to the twelfth century) and Jurakudai, a complex of administration buildings and residences of Toyotomi Hideyoshi who ruled this country in the late sixteenth century. As the inner city of Kyoto is on a grid pattern, the locals (and tourists) need to remember the names of the streets. Marutake Ebisu, the name of the sake, is also the title of the folk song people sing to recall the name of the roads. The Rakuchū brewery has a reason to make this sake! This honjōzō brew has subtle fruity aromas of peach and pear; it also brings out woody notes of cedars. Chilled, I enjoyed the light and dry flavor with acidity reminiscent of modest citrus. Warming up to around 50℃ brings out even more nice characteristics, a little bit enhanced the body with sweet aromas of peach, mango, and rice flour. The crisp finish with a pleasant bitterness fascinated me. This might go well with any food, the excellent part of sake that wraps and embraces everything. I especially imagined dishes with tomato, garlic, and bacon. Cream cheese and Camembert are also pleasing companions.
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Sometimes, you find a treasure in your stash. I found a small 180ml bottle in one of my fridges with a handwritten label, "Yuchun Junmai Ginjo 2014." I remember I tasted it in 2018 when the sake had already aged four years and filled the remaining into a smaller bottle to make the oxidation more gentle. The tasting note was like this: "Golden hue, hints of cooked rice, honey, hay, and apricot. Well-balanced and well-aged. (June 2018)." 2023 is in its final month, which has been almost ten years. On a sip, the stunning flavor made me realize that I was drinking this sake at the peak of its aging process. Chilled, the hints of fermented tea, like pu erh, are dominant. Warming to around 45℃ makes this brew, ricey aromas such as just-cooked rice appear, and the finish is pleasant with a roasted tea hint. I paired it with Chinese-style roast pork I bought in Kobe the other day, which went excellent with this sake. Taiwanese pork blood jelly soup and Japanese heshiko, fermented fish with rice bran, might be lovely companions with this aged sake.
Zaku Miyabi no Tomo Junmai Ginjo When I first tasted this sake at a sake event, I asked the kuramoto, the brewery owner, at the booth about “tomo” in the names of the series. “I named after the name of the tōji, Tomohiro,” he answered with a faint smile. He also modestly described the sakes of the brewery as “agricultural sakes,” not industrial. Again, at home, I enjoyed the brew chilled. It has a well-balanced and mellow taste overall. The fruity aromas of peach and pear seamlessly continue to the smooth, light, clean sweetness, citrusy sourness, and crisp finish. This sake has a sturdiness in its finish. When I taste this fruity ginjo, I imagine pairing it with fruits, but I found bitterness when I paired it with Muscat. Cream cheese was an excellent companion. It brings up the elegant sweetness of the sake.
Kalmaas is a steamed & fried rice snacks popular in Malabar. It is stuffed with prawns masala/ meat masala or any other fish masala. The outer rice flour covering is made slightly different with ground onion and coconut masala.It can be considered as substitute for Kallummakkai. #malabarfood #facebookfood #homemade #kalmaas #thalasseryfood #panoor #homecooking #instafood #tasteofhome #home #easysnacks #prawnsmasala #foodoftheday #catering #tasteofindia #tastegram #quickrecipe #foodstylist #foodphotograhy #foodpics #thalassery
Kawatsuru: the Urashima Legend of Sanuki This Kawatsuru Brewery brewed this junmai ginjo with yeast isolated from olive fruits. Kagawa Prefercutre's Shōdoshima Island is known for its olive cultivation. The island has been growing olives for over a century, producing more than elsewhere in Japan. As Kagawa Prefecture didn't have proprietary sake yeasts, albeit many other prefectures did, it started the project in 2016. After two years of endeavor, it discovered yeasts from the olive fruits grown in Shōdoshima Island. In the early stage of development, the researchers had to overcome the yeasts' trait with low-alcohol production. However, they trained the yeasts in environments with high alcohol and finally selected yeasts capable of high alcohol production. Chilled, I first noticed the mellow texture and soon intense acidity reminiscent of Kagawa's local citrus, sudachi. Then, the brew showed lively flavors of acidity, sweetness, and pleasant bitterness, followed by a relaxing finish. The brew was more well-balanced at room temperature. The striking acidity is now wrapped with the mellow texture. Every flavor is well-arranged. Slightly warmed, the sake became even more gentle, which made it easy to drink. Eventually, I noticed the hint of olive fruit, more precisely, the flavor of a pickled olive fruit at the nearest of its seed. Japanese-style pickled young olive, "shin-zuke," is the local specialty of the island. The local people not only adopted the cultivation of olives but also embraced it in the local culinary culture. I would pair this brew with fried tofu in dashi broth (Agedashi Tōfu), steamed white meat fish, yakitori, miso-dengaku (tōfu with thich miso-and-shoyu sauce), Marinara sauce (tomato, garlic, olive, and spices).
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Next time you cook with butter, give it a try✨ #homecooking #cookingtips #simplerecipe #cookingclass #thalasseryfood #thalassery_kl58 #malabarfoodlove #homemeal #quickmeals #easymeals #easyrecipe #tasteofkannur #cookinglover #cookingideas #homemadecooking #homelyfood #catering #foodstagram #tastegram #fooddelivery #foodstyling
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Another bottle from my stash (deep in the fridge) was Bojō 母情, which reads “motherly love.” As aged in low temperature for about five years, this saké had an intense anis note. I usually feel that sort of aged flavor in ages ginjos. Now, I am convinced that the aroma is not the result of aged ginjo but low-temperature maturation. I was also sure that the quality of sake when young was terrific. Good sake ages excellently. It paired well with Chinese-style roast pork, especially the fat part and the red surface.
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Benvenuta @gloria.gati
Didn't think I would be able to enjoy Fujieda sakes in Osaka. And an excellent natto dish with @rakudazaka_natto ! Managed to return home due to the significant delay of the JR trains.
The different flavors of Shichihon’yari, the unchanging heftiness of Furōsen, and the slightly tropicalized banana notes of Tomiō; all make me so relaxed. Thank you, Yōko-san.
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Since I first met Yoneyama-san at a sake-glass-tasting event in Kyoto during the pandemic, I had wished for his glass showroom in Osaka and finally realized! I appreciated various glasses from around the world on the shelves, including custom-made sake cups like hirahai and tokkuri. A kiriko cut glass shaped like a hirahai attracted me the most. I met the mold for hand-blown glasses for the first time. I didn't think it was wooden! The showroom is located at the southern end of the Tenjinbashi-suji Shõten gai, Japan's longest shopping street with arcades. Of course, I walked the whole lane, which took about 30 minutes. The good news is that we plan to do sake-tasting workshops in the showroom in November! The monthly sessions in Kyoto finally jump out to Osaka.
In Downtown Kyoto, where the tourists roam, I hit a sake bar, made it my home. Started with All Shiga 32, a sip so divine, With a dewdrop label, it's a sake of a special kind. Reminded of Lake Biwa, water so clear, Shiga's essence in every drop, it's crystal clear. Commemorative blend, 32 breweries unite, Missed the Sake Day event, but now it's in my sight. Shiga's nuances, ricey and so strong, In the world of sake, it truly belongs. Diverse flavors, each a different story, In this bottle, I find Shiga's glory. Furōsen, no label, a hidden treasure, From the kuramoto's stash, it's a true pleasure. Zaku of Mie, by its side it stands, Pairing with kakuni, a dish from these lands. Boiled pork cubes, shoyu, mirin's sweet grace, With Shiga's finest, it's a heavenly embrace. Sip by sip, I explore this sake journey, In the heart of Kyoto, where the world turns arty.
world saké day #akishika #kikuyoi #kumezakura #秋鹿 #喜久酔 #久米桜
Enjoying saké day.
Autumn saké! “Yama Yosoou” reads, “mountains dress up themselves,” which implies the red and yellow leaves of the trees. The intense yet elegant tang reminds me of Yamane-san, the brewery owner’s belief that he repeatedly emphasized when I interviewed him. The mellow afternote of rice recalled the heart of Kazuma-san, the rice farmer, albeit he never verbalized it but made me feel. It is also thanks to the perfect temperature the bar master warmed.
It might be a tipsy night in Fushimi, the saké kingdom. The shōtengai arcade was decorated with bwautiful festival lanterns. Dropped in my favorite locaal sake shop, chatted with the master about the updates in this region and the industry. I decidws to add the new Bodaimoto of Yucho Brewery to my stash. Ofc, Tomio sake in the Sake Village.
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It's been almost a year since I met Noda-san of Gozenhsu in the Isetan liquor booth. His talk on the heirloom sake rice Omachi was so impressive. He's back in Kyoto with 6 Gozenshu sakes and two Omachi stalks whose ears have just emerged. We tasted the most basic Bodaimoto brews to modern ones. I noticed some brews have a hint of the soyashi-mizu (lactic acid water unique to the Bodaimoto brewing style), and some do not. According to Noda-san, the brewery makes soyashi-mizu with different recipes, affecting the sake's flavor. As I had already tasted three of them in the previous sake-tasting workshop, I decided on the orange label to name tonight's buddy. I remember the name of the farm: The tōji, master brewer Maiko-san, recently started to procure the rice from Mame farm because she felt the power when she visited there and saw their Omachi stalks. When I tasted the sake here, I also felt the power of rice.
¡El gran reencuentro con Ernesto después de cinco años! Ernesto, the great tōji of Sakecul, brews Nami sake in Culiacán, Mexico. I visited the brewery at the end of 2018 and witnessed the birth of jizake (local sake) as I found that they created their flavor, which paired pretty well with the local foods of Culiacán. Here in a cozy bar specializing in aged sake, Juku to Kan, in Tokyo, we enjoyed talking about the regionality, the rice procurement, and what he learned on Sado Island. The barmaster Ueno-san gave us insights into aged sake and the philosophy of making and appreciating sake outside Japan. He was humble but always attended the time to serve special glasses and comment on essential topics. The cocktail of aged sake and lime and aged sake infused with spices such as cinnamon and cardamon served by the barmaster might have given the brewmaster meaningful ideas about the future of his brewing. I may be again witnessing an essential moment of sake going global.
My saké rice journey continues. Another heirloom rice variety, Omachi, was developed in Okayama Prefecture, where the Tsuji Honten Brewery locates. The tōji, or master brewer, Tsuji Maiko-san, told a long story about the Omachi rice variety and the Bodaimoto brewing method. Then she led me to the rice field. Frogs and butterflies jump around, and humans stand still. Rice is a source of energy in solid and liquid forms and our soul mate.
I visited Suzuki-san, a farmer in Ōgata village who cultivates the heirloom rice variety Kameno'o for sake brewing. His beliefs are correct and strict, which keeps the quality of rice excellent and builds new relationships with his customers, the sake brewers. Hachirōgata Lagoon was Japan's largest inland water until it was reclaimed after WWII. Unusual landscapes with huge partitions of rice paddy fields, windbreak lines of poplar trees, windmills, and the horizon are that we don't usually see in this country's cities and rural areas. He manages the seeds of the heirloom rice variety; in other words, he does the species preservation process, of which the government should assume the role. It is not uncommon to the brewing rice. So we enjoyed four brews made with his rice. Fantastic indeed!
I rent a bike for the wonderful visit to the rice fields of Matsushita-san, a legendary rice farmer. Yamada Nishiki sake rice and table rice such as Nikomaru and Kamiakari, which he developed by himself. His experimental field with 200+ rice varieties shows us the diversity of the rice that human beings have developed.
Tokyo station saké brewery for the first time. Ordered the standard doburoku, as I always do in a new place. Refreshing yet creamy and elegant overall. I may define this as The “new type” of doburoku, clean with less character, with no straight connection to agriculture, but easy-to-drink dobu for everybody. It may democratize this type of booze but ruin opportunities to recall our nostalgia for the days when everybody gained or cultivated our food by themselves. Yet, easy-to-drink is justice. I like this doburoku noneyhwrleaa to say. Sweet, with intense acidity and smooth texture with almost no rice particles. Sour cream and rice candy notes linger rather long. Paired pretty well with shrimp miso paste with intense umami and flavors of crustaceans. It might even be nice to put this dobu into the paste.
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Hainanese chicken, sous vide—sauce inspired by Rakkanki at Kōbe. Paired with tarusake (cedar barrel sake) of Kikumasamune. The intense wood note played a significant role as a spice to the chicken.