YSTJ
Kumezakura, Mei.
I arrived in Kumamoto for the Hananoka Sake Brewery's Sango Shinen. The night before, we went to Rurian, who had previously visited us for a collaborative dinner in Tokyo.
The first Tottori sake we had there was Kume-Zakura Meiyo.
It is an interesting sake from its specifications, as it is made from naturally grown "Tottori Asahi" rice (81% polished rice) by the Maruse family, who advocate "living with the soil" and brewed with a low milling rate.
The low-polished rice is used to make the sake, and it has a rich, sweet flavor reminiscent of Shintschida. It is also characterized by its acidity.
It was served with fried blowfish and albacore with roasted seven spices. The light white flesh and spicy roasted shichimi were a perfect balance!
Japanese>English