Timeline
熊谷 朋之Next is a freshly squeezed raw sake from Washinoo.
It is an unfiltered, unpasteurized sake made with Ginotome, Ginga, and Hana-no-Mai.
If you ask me if it is fresh, I would say it is more of a robust type, so I wonder if it would taste better with strong ingredients.
Of course, it is delicious on its own as well, as you can taste the flavor of the rice.
Anyway, since we are all lovers of good food and sake, the party went on and on.
In no time at all, our 2.5 hour dinner party was over! 😁.
I hope there will be another gathering like this 😁.
We enjoyed very much! 🎉🎉🎉 chikaTomoyuki.
Eagle's tail🦅I didn't know that before🍶.
It's a good study📖🙇🏻 熊谷 朋之Good evening, chika! 🙋
Washinoo is a sake brewery in Hachimantai, Iwate.
Except for Yui no Kaori and one other brand, the sake is basically dry and orthodox.
They seem to believe in careful sake making. 👍 熊谷 朋之The next brand name is Rikuwa 132.
Rikuu 132 was produced in 1921 by crossing Kame-no-o and Aikoku rice.
Kenji Miyazawa encouraged the cultivation of this rice because of its resistance to cold damage and good taste.
As is typical of Junmai, it has a slightly strong attack and a strong flavor of rice.
It's also good with fried foods and such, and this one seems to go down a treat. 😅
The first picture is Mr. Kudo, the president of Washinoo.
And the one on the right in the second picture is the owner of Tamura Sake Shop, which is famous in Kuji City.
They usually have drunken whale, rice and agave.
When I first entered the store, I was surprised to learn from someone at the company, "Why is a brand I've only seen on Hasegawa Sake Shop Online normally stocked in a store in Kuji City?" I was surprised. 😱
After this, we had a mooted conversation about craft sake! 😁😁 熊谷 朋之Good evening! 🙋
It is the second half of the second half of Golden Week.
How are you all doing?
I was out yesterday and the day before, but today and tomorrow will be a solid day of house cleaning and tidying up. 😅
Well, I've been putting off updating this post, but a collaboration project with Washinoo was held at a restaurant called Tai Sushi🍣 in Tanohata Village! 🎉🎉🎉
As you can see in the picture, a lot of Washio's brand and Tai Sushi's delicious food were served! 🥳
Tai Sushi is now a one-ranked-up restaurant with his son following in his footsteps, and I've been wanting to go there ever since I saw their Instagram! I've been wanting to go to Tai Sushi since I saw their instagram, so I was very thankful for this project! 👍
The toast was Yui no Kou.
The label says Junmai Ginjo, but it is Junmai Daiginjo class with a 40% rice polishing ratio.
It is very smooth on the palate and has a very nice sparkling spread feeling along with a gorgeous aroma.
Pair this with vinegared food or sashimi and the glass is easily emptied. 😁
No, no, it's bad if you pitch it right from the start. 😅
You have to drink consciously!
It was very tasty! 🎉 さしゅーTomoyuki Kumagai It is a wonderful collaboration between a sushi restaurant and Washio! There are collaborations between izakaya and sake breweries in Miyagi as well, but this kind of collaboration between restaurants and sake breweries makes it possible to learn more about the sake that goes well with the meal! 熊谷 朋之Hi Sashiu! 🙋
Collaboration between sake breweries and restaurants is very important to attract customers and improve their image, so I'm glad to hear that you have a good plan. 👍
Well, I'm trying to learn, but I'm always tongue-tied 😅. RecommendedContentsSectionView.title
