NASUMAN404
It's been a long time since my last business trip to Morioka...Iwate is famous for its akabu! So after work, I went to Sakamoto Shoten near the station. As a first-time visitor, I was allowed to enter the cold room at the back of the store, and when I went to the counter with a bottle of Akabu, the owner pointed to a slightly punky older brother next to me and said, "This is the guy who makes this sake! I was so surprised that I could not even talk about the sake. He was Mr. Ryunosuke Furudate, the young toji (master brewer) on the Akabu label. On the way back to the hotel, I wished I had asked him to take my picture. It was a good memory.
The wine is made from 100% Omachi rice produced in Okayama Prefecture, with a 50% milling ratio and 15% alcohol by volume. As expected from Akabu. I love Omachi, it's so good.
After leaving Sakamoto Shoten, I had some Akabu Junmai at an izakaya in Morioka, but I was so enchanted by Iwate's wild vegetables that I bought some Toyama wild vegetables after returning to Toyama. I have been enjoying Akabu along with Nobiru, Seri-ten, and Hotarukasuzu (firefly squid). It is so sweet.
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