Fukuju Green label

Fukuju Junmai Mikagego Green Label

Refreshing green and tropical fruit, and subtle umami flavor.
It wasn't as sharp as Ginjo, of course, but had clean finish.

This would be a good food sake, so had to have with otsumami.

Teriyaki Daikon
Cut daikon into thick slices and boil them.
Pan fry and flavor with soy sauce and mirin.
It tasted a little bland so JC made a topping with mayonnaise and tonkatsu sauce.

Daikon mochi
Grate daikon. Squeeze a little and save water.
Add dried shrimp, chopped green onion, pinch of salt and mix.
Add flour and starch. Mix well.
Make them into round shape.
Add water saved from daikon, or a little dashi if there is not enough liquid.
Pan fry until they become brown on both sides.
Eat with ponzu (soy sauce flavored vinegar).

The out of season daikon was a little bitter so I used mayonnaise instead of ponzu.
It worked and soften the bitterness; however, mayonnaise and Fukuju wasn't a perfect combination.