Welcome Sake Lovers !
Introducing my new blog series SakeWorld . Every week you will have the privilege to enjoy sake stories behind the world of sake here I will focus on one prefecture each week and different types of sake in my sake collection.
The Tohoku Region (東北地方, Tōhoku Chihō, literally "North East Region") consists of six prefectures in the north of Japan's largest island, Honshu. It is well known for its countryside, mountains, lakes, hot springs, high-quality rice and rough winters.
PLACES YOU MUST SEE WHEN YOU VISIT
ZUI-GAN JI TEMPLE
The dazzling main hall constructed by the first feudal lord of the Sendai clan, Masamune Date, cannot be missed. Experience art from Japan’s Middle Ages at Zuigan-ji Temple, where many Important Cultural Properties including National Treasures are maintained.
(Photo Credits : http://www.zuiganji.or.jp/en/ )
Fukuura Bridge is a 252m-long vermillion bridge linking the Prefectural Natural Park of Fukuura Island with the mainland. It is also known as “Deai Bridge” or “Encounter Bridge” since wonderful encounters have been known to happen there. In addition to the magnificent view during the day, the nighttime illumination and the superb winter view are also popular.
(Photo Credits : www.japan-guide.com/e/e5106.html )
Come cherry blossom season ,Miyagi's Shiraishi River hosts an annual Ogawara Sakura Festival -- said to be one of the country's top cherry blossom viewing experiences.
(Photo credits: www.pininterest.ch/pin/46302702406090770)
FOOD YOU MUST TRY IN MIYAGI
Gyutan (grilled beef tongue)
Heavy aroma but with a lovely juicy texture that locals go crazy for.
It typically has a strong smell and a unique texture that can become rather addicting. Gyutan is charcoal-grilled to exalt and bring out all its magical flavours.
Mochi made with edamame (young soybeans) which is very famous in Sendai city. Edamame is rich of nutrients such as vitamin A and C.
This is a delicacy available between October and March only.
Oysters may be served raw with just some lemon as a condiment or even fried.
It is of the highest grade in the Japan Meat Grading Association, thanks to its softness and succulence. Sendai beef is a perfect ingredient to make the best nabe (hot pot) or sukiyaki of your life .
Sake Doesn't stop Brewing because of Natural Disaster Miyagi
On 11 March a massive 9.0-magnitude earthquake occurred near the northeastern coast of the country, creating extremely destructive tsunami waves which hit Japan just minutes after the earthquake.
Niizawa Sake Brewery
The brewer of “Hakurakusei”
Founded in 1873, with the professed aim of delivering “the ultimate meal-time sake”, the brewery continues to hold itself to a support role, in deference to cuisine. When the Great East Japan Earthquake struck in 2011, however, the brewery was destroyed, relying on his indomitable spirit and the dedication of both the brewery workers and an army of volunteers to carry out a miraculous relocation and rebuilding process in Kawasaki-cho, Shibata District, within the same year.
The brand name “Hakurakusei” comes from words that relate to a local legend that illustrates the importance of being able to find extraordinary talent. “Hakuraku” was a master who recognized the fine qualities of horses long ago in ancient China.Honoring Hakuraku and fine horses is their way of expressing the hope that the fine quality of their sake will be recognized by its consumers.
Urakasumi Sake Brewery
Our motto: "A genuine sake brewed meticulously, delivered with professionalism" resumes well our method. The brewing process is made sincerely and with care to provide our customers the highest quality. They can then enjoy a sublime Japanese sake through its richness while experiencing its pleasant and comfortable feeling.
To maintain our reputation of a trusted brewery supported by its customers and its community, we will continue to devote ourselves to brewing the best quality sake and strive toward excellence.
Urakasumi Junmai "Misty Bay"
A fruity and fresh nose containing a hint of toasted nuts.
Well-balanced, clean and refreshing taste.
Rice Polishing : 65%
Recommended temperature: warm, room, cool