WOM
The summer sake series continues. I got this shiso maki on a trip to Tohoku. I paired it with a simple, rustic dish of sweet miso wrapped in shiso leaves and deep-fried. The sweetness and slight bitterness of the miso was a nice touch. When paired with sashimi, the flavor of the rice is an endless loop of deliciousness. It was a strange feeling. Is this the ultimate food sake?
This sake is brewed from Hitomebore, the most commonly eaten rice in Miyagi Prefecture. The recent sharp rise in rice prices is a cause for concern.
Japanese>English
ma-ki-
Good evening, Mr. WOM!
I had a bottle of Hitotsuban no Koi for the first time at a drinking party a while ago, and I remember it was a delicious sake, mild and well-balanced 😋.
I'm worried about the rising rice price 😅.
Japanese>English
ワカ太
Good evening, Mr. WOM 😃Shiso maki goes great with sake, doesn't it? Whenever I go back to my hometown, I always buy some 👍It's a horrible food that fills my stomach with sake and rice endlessly 😱.
Japanese>English
WOM
Thank you, ma-ki😊There are few Yamada Nishiki and Gin no Iro dedicated to sake, so it is natural that they are expensive. If Hitomebore and Koshi, which are commonly eaten, are more expensive than Yamada Nishiki, there will be fewer people making sake rice, and sake will be more expensive. It is troubling.
Japanese>English
WOM
Thanks Wakata 😊. I got the ones from Aizu and Furukawa this time. I thought they were from Miyagi, since they seem to be available in Yamagata and Iwate as well. I would like to compare the flavors of the different regions.
Japanese>English