WOM
The summer sake series continues. I got this shiso maki on a trip to Tohoku. I paired it with a simple, rustic dish of sweet miso wrapped in shiso leaves and deep-fried. The sweetness and slight bitterness of the miso was a nice touch. When paired with sashimi, the flavor of the rice is an endless loop of deliciousness. It was a strange feeling. Is this the ultimate food sake?
This sake is brewed from Hitomebore, the most commonly eaten rice in Miyagi Prefecture. The recent sharp rise in rice prices is a cause for concern.
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