YSTJ
Shichihon-yari Kinowa - Wooden vat brewing.
Made in Shiga Prefecture.
On our way back to my in-laws' house, we went to an Italian restaurant in Kanoya. The food is made with local ingredients, and the sake menu changes every year, which is one of the things I look forward to. This time we had a bottle of Shichibonsyari Kinowa.
The nuances of the wooden vat give it a deep aroma. The mild sweetness, acidity, and rich umami of the Shichihon-yari are a true taste sensation.
Namikudahigebi (shrimp) caught in Kinko Bay with fish sauce and white balsamic vinegar served with somen pumpkin and hana okra. The nettlesome sweetness of the shrimp matched well with the refreshing acidity.
Next was the abalone with liver sauce, served with white beans and loofah. The intense mint flavor of this dish was very refreshing, but it was clean and took care of the impression and tightened it up.
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