熊谷 朋之
Good evening! (^○^)
We have participated in a collaboration event between Japanese cuisine "Tsushima Tsuru" at Metropolitan Morioka New Wing and a long-established sake brewery, Washio (Hachimantai City), founded in 1829.
Next up was Rikuu 132 Wooden Oke Brewing.
Taken from the comments of Fukuroiya Sake Brewery in Senboku, Morioka City.
Rikuu 132" was created in 1921 by crossing "Kame-no-o" and "Aikoku".
Kenji Miyazawa encouraged farmers to grow this rice as it was resistant to cold damage and had good taste, and it is also known as the rice associated with Kenji as it appears in his works.
The rice, the people, and the brewery are all locally produced.
Kenji's romance and passion were transmitted to the farmers, the brewers, and the brewery, and the natural flavor of the rice is alive and well in this junmai-shu with a strong, deep flavor.
It can be served cold or hot.
The brightness and sharpness of the flavor are especially outstanding when served lukewarm.
We recommend it to the sophisticated sake connoisseur who changes the way he drinks sake according to the season and the accompaniments.
The name of the bottle is "Sake for the sophisticated sake connoisseur". (^_^;)
When served cold, it does not have the woody flavor of a sake brewed in wooden vats.
It's very light and refreshing.
When heated, the acidity comes out with a bang! and the aroma of the wooden vat stands out.
The sweetness also increases.
Match it with the extract of asari.
Oh, it's so delicious!
Delicious!
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