YSTJ
Houken Junmai Ginjo Kure.
Houken, which prefers to use Hachitan-Nishiki produced in Hiroshima Prefecture, has gone even further in localization and brewed this one with Hachitan-Nishiki produced in Kure.
It has a soft, citrus-like aroma on the nose,
The elegant acidity is impressive. The sharpness of the aftertaste is a quintessential Houken.
A quail egg marinated in miso to complement the sweetness and umami is also a good match.
The final dish is an autumn special, soba noodles with croquettes filled with mushrooms!
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