Kokusyu Sake Fair 2025 Osaka 5
After the Kagawa booth, we visited the Mie, Gifu, Nagoya, and Shizuoka booths.
Kaorin and I were drinking without using a spitting cup at all, so we were getting quite drunk and enjoying drinking rather than tasting 🤣.
Now we have landed in Fukui Prefecture in the Hokuriku region 😇.
What was particularly interesting at the Fukui Prefecture booth was the overwhelming number of sake made with Sakahomare rice 😀.
Among them, Bon and Fukuchitoshi, two breweries I have not had yet, had an overwhelming presence 😇.
There was no mundane taste at all, only the umami flavor stood out 😇.
I hope to visit Fukui Prefecture someday, as it is one of the places I can still visit 😇.
Tokishirazu is a sake that has been slowly aged at a low temperature of 5°C for five years.
It is clean, neat, crisp, and dry. It has an image of blue and yellow.
I served it cold, but it could have been served lukewarm.
At Sushi Village in Kawasaki.
