熊谷 朋之
Good evening! (^○^)
I participated in a collaboration event between Japanese cuisine "Tsushima Tsuru" at Metropolitan Morioka New Wing and a long-established sake brewery, Washio (Hachimantai City), which was founded in 1829.
Next, we reached out to Hokuso Sanyu (北窓三友).
Hokumo Sanyu is based on a poem by Bai Juyi, which refers to sake, zither, and poetry, and was named "Hokumo Sanyu" from the idea of thinking of the drinker and cherishing a moment of relaxation. It is said that the name "Hokumo Sanyu" is based on a poem by Bai Jui Yi. (^_^;)
First, let's start with the cold sake.
There is almost no aroma.
When you put it in your mouth, it has a strong wooden barrel flavor.
The taste is more robust than Kurowashi.
When it rolls on the tongue, it is gradually sweet.
Pair this with Gyoja garlic mussels with vinegared miso.
Yummma!
Muy muy muy!
Vinegared miso, delicious~!
I'm so swollen. ～～～～～～
When I drank the hot sake, it was surprisingly refreshing.
It feels a little dry.
It's the magic of heating up the sake.
At this point, Tomo Kudo, president of the 8th generation brewer, and the toji (master brewer) came to greet us.
To our surprise, he is a graduate of the University of Tokyo's Faculty of Engineering.
Speaking of Tokyo University, President Sato of Shinsei is also a graduate of Tokyo University.
Although our faculties are different, I simply thought, "Wow!
It was delicious! (^○^)
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