At Kaitenzushi Takakura at Shin-Yamaguchi Station.
Sake made to go with fish in Shimonoseki, where seafood is abundant.
Slightly sweet, crisp and refreshing.
The aftertaste is moderate and easy to enjoy.
Nakaya" used to brew the sacred sake for Okunitama Shrine in Fuchu City, Tokyo, and is now a sake brewery called "Nakaku Honten.
Last year, the brewery was newly established as "Noguchi Shuzo Brewery" and the brewing of "Kokufutsuru", which had been commissioned brewing, was revived for the first time in 38 years.
This year, 2024, is the year of its revival.
This time, I had a chance to taste the regular sake.
I am also interested in junmai and daiginjo.
We look forward to their further development in the future.