"Ikagurasu" to eat after drinking Azuatzu liquor on any dried fish

In any production area such as Hokkaido and Saga prefecture, the torso dried in the form of sake for sakeIka TaketoshiIn Fujiya head office dealing with marine products in Hokkaido, like squid citrus deuterated form, how you dried in a glass type "IkagurasuI tried it with how to taste sake, how I can taste sake, how it is made.

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This is "Ikagurasu", one in a vertical bag.


"Ikagurasu Ika Glass" with a logo.


After waiting for a while after pouring hot water and drinking it, the scent and taste are blended into sake. Also, after using 2-3 times, it seems that you can eat deliciously lightly when baked.


The raw material is "Squid (Hokkaido)" only. The expiration date is about half a year from manufacturing.


When you take out of the bag, a cup like a large wine glass appears but the scent of squid is spread because it is made of squid instead of glass.


The appearance on the outside is the squid itself with snacks.


The bottom part is crispy and tight.


The inside looks like this.


It's easy to hold with one hand.


The back side is somewhat decorated and it is unstable because it shakes with the lasher as it is placed on the desk, so you need to support it by hand.


If you put it upside down, you can understand the shape of any torso.


In order to actually use icaglass, prepare sake. Junmai sake has pure rice liquor and brewed sakeIt facesI bought a dry rice sake that was dry this time.


Since it is often that the recommended way of drinking is written on the label, it seems to be good if you choose liquor oriented sake.


"How to make delicious sakeWe will warm sake at Tokuuri with reference to.


Pour the warm one into squidgrass ... ...


Two bottles of sake entered and completed. There are drifting smells that the scent of alcohol unique to sake and flavor mix together.


After drinking, the flavor of dried fish spreads and spreads. As the time to keep it in sake grass becomes longer, the flavor will be transferred to sake, but when the liquor cools down, it will emerge strongly, so it will pour sake warmed to Atsuazu Ok, it looks good to drink it before it gets greasy.


Since the joint between the glass and the pedestal is securely attached, the liquor does not leak out.


Comparing the sake (left) as it is and the one put in the icaglass and putting it for about 10 minutes (right), the squid's extract was stained in liquor and the color was darkened as it was poured into the icaglass, I can understand that the mouthfeel is changing smoothly and mildly.


From the editorial staff who tried icaglass, "How delicious feels to be felt" "It feels like the dryer is more likely than the sweet sake," "The flavor of the second cup and later is calm "It is easy to drink" was coming out.


When Ikaguras was used several times, the inside of the glass sucked in moisture, and the gelo grew stronger.


The glass part has also become soft, but it is not a problem to function as a glass.


I tried to cook with a gas stove at the place where I became soft as I enjoyed about 3 cups of "squid wine".


When it is covered with oil for about 1 minute, it smells brilliant and aroma aroma.


The mouth of the glass comes inside and rolled.


Cut to kitchen scissors to make it easy to eat.


I opened it in half.


The junction between the glass and the pedestal is blocked.


I enjoyed snacks.


When I tried it, the bottom of the glass was soaked well with alcohol and it was soft and slightly flavored with sake.


However, basically the taste is not attached, so it was just right to eat mayonnaise etc.


In addition, "Ikagurasu" is available for purchase at Rakuten Market at 980 yen (tax included · shipping fee).

【Rakuten Ichiba】 Ikagurasu 【P20Feb16】: Hakodate morning market Hakodate Kaneni
http://item.rakuten.co.jp/kaneni/725856/