After work, I had a drink with my colleagues.
Good quality sashimi and special Junmai sake from Higashinada.
It is a local sake brewery in Katsuura, Chiba Prefecture that also produces Narumi, but Higashinada is not as sharp or flashy as Narumi, but it has a good balance of soft rice flavor, lightness, and refreshing acidity.
As a sake from a port town, it goes well with seafood.
On a weekend that felt like spring, I took a trip to Katsuura with my mother and my 98-year-old aunt for the first time in a long time!
Yes, the Katsuura Big Hinamatsuri Doll Festival!
The big hinadana was a sight to behold, but we also enjoyed delicious sushi and local Chiba sake 🍶!
I thought the first sip would be refreshingly dry, but it was quite firm and robustly dry!
I looked up katsuo masamune and found out that it was originally created to make bonito tasty. I see... 🧐.
It was dry to my liking, and my mother and I drank it in large gulps...
I recommend it to those who like strong sake!
Higashinada, dried bonito masamune, 720ml, 1,430 yen
Summer Sake Pairing
Katsuura Port in Sotobo is famous for its bonito fishing. The bonito caught here is sold at a high price in the market and quenches the thirst of fish lovers. However, the distinctive flavor of the fish, which can be a bit gory, requires a certain knack for tasting it. For sake, a dry sake with a lot of acidity is the perfect choice: the dry Junmai "Katsuo Masamune" from Higashinada, a local sake.
The crisp acidity and spiciness derived from live lactic acid bacteria, born for the purpose of tasting bonito, washes away the smell of bonito and delivers only its deliciousness.
Rice / Gohyakumangoku
Rice polishing ratio/60
Alcohol/14% alcohol by volume
Sake degree/+13
Acidity/ -3.5
Capacity: 720ml
Purchased on a trip to Kamiaso. It is easy to drink with a light and dry taste like water that is rich like caramel and yet refreshing! It is a "super light and dry" sake with a sake strength of +10, oichiii.
I want to buy it again because I can drink it so easily (laugh).