NASUMAN404
This GW, I drove home from Toyama to Yokohama for the first time in a while. From Toyama, drive south on Route 41 via the Awa Tunnel to the Matsumoto IC to Yokohama.
On the way, I enjoyed soaking in hot springs in Okuhida (Norikura and Hirayu), encountering Japanese monkeys, and buying koshibara, kogomi, and honwasabi (Japanese horseradish) at a roadside station to eat at my parents' house.
The sake to be paired with this dish is Akabu's Yunokou.
It is made with Yunokou from Iwate Prefecture, with 50% polished rice and 15% alcohol by volume. It is a sake with flavor and sharpness, just like Akabu. It is a stable sake.
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