Mukune Internship - Day 0

Monday was officially a travel/rest day, but we nonetheless were put to work in the packing yard, assembling and filling boxes for shipment. As all the team members arrived, we held a short introductory meeting before setting out for dinner, today's highlight. Dinner was nihon no ryori - Japanese home cooking. I missed pictures of some of the in-between dishes, including a whole grilled fish, chicken dumplings soup, and a number of small plates, but you'll get the idea.


The amuse bouche. Unfortunately, I didn't quite capture the contents of the cup, but there was a whole tiny squid along with a slice of oyster. Outside, a chunk of soy-marinated mackerel, pickles, and baby asparagus.


Sashimi. The scallops were particularly delicious.


Calves' liver sashimi in sesame oil and seeds. Mild flavour for liver, not very iron-rich. I'm not much of a liver guy myself. I don't have the stomach for it.


Mukune Tokubetsu Junmai Nama Genshu. Lively. Rich bodied, buy the acidity is high, as is the character (as it is unpasteurised). Lots of fruit, lush, lush melons, both on the nose and on the palate. Think canteloupe that is about to ferment. This is cask-strength, but you'd never know it. This is a sake to get you in trouble.


Mukune Junmai Daiginjo. Semaibuai 35% (65% milled away), SMV -1.0, sando 1.4, amino-sando 0.9, 16.8% abv. Not exported, but only about $40. Wow. Hefty, but bright. Clean, clean taste.


A skillet of tofu, chicken, and egg.


Zohsui. Rice, seaweed, plum, salmon, and salted squid.

Ok, so that's it for Day 0. The main event starts early tomorrow morning.

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