Chicken cooked with miso that goes well with sake and rice

Hidatakayama Kyoya Homemade Keichan is a cuisine that pickeled flesh of young chicken, its skin, liver, and its eggs. Best when fried with onions, and cabbages. A nice smell of the Hida miso drives the appetite. Its a local cuisine beloved by the people from Hida, as a side dish for rice or even for sake.
The miso plays a key role as its spicy but mild taste goes well with the famous dry sake, Kinin Karakuchi. The flavor of the rice of the sake brings out the flavor of the meat of chicken.
The Sansha Kinin Karakuchi is a Monde selection gold prize winner for 6 consecutive years. ※ 2010-2015