Takatsugu
I opened a bottle of "Kawaguchi Natto" hiyaoroshi sake, which I have been curious about every time I see it at the local liquor store, but have never been able to get my hands on it until now.
Kawaguchi Natto" is a sake brewed with "Miyamanishiki" and "Gin no Iroha" from rice fields grown by Kawaguchi Natto in Miyagi Prefecture.
The taste has a mouth-clenching acidity and a lingering umami aftertaste. The persistent umami is impressive, as is the original sake. We served it with genuine Kawaguchi natto (fermented soybeans), which we found by chance to accompany the sake, but the natto as it is is not a good match. I will do my homework for next year to find out how to cook it to make it a good match.
This sake made me realize that there are still many unknown and delicious sakes in the world. Delicious ❗️
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