Japan-travel-foods-sake-sushi-mania

What is the design of this label?

I’m not very knowledgeable, so when I saw this label design, I thought it was a woman looking to the right?　I’m not sure about the “crane”… it looks like the “old Akadama Punch” which is a famous sake that existed in old Japan.

The correct answer is “crane” that lives in the fairy world. Red for love. White for tradition. Black for innovation. Oh, I was right.

When I looked at the back label, I saw that they were particular about the rice, and there was a lot of optional information. I was curious, so I looked up “wooden vat brewing,” and soy sauce came up as a search term. In a nutshell, wooden vats have countless tiny holes where microorganisms can breathe and accumulate moisture, creating an ecosystem unique to the brewery. This creates an ecosystem that is unique to the brewery and produces a taste that only that brewery can produce.

Senkin Evaluation

I see~ It’s delicious. It’s a scented sake with a nice flavor. This is a series that is best served chilled. It’s a wine type that becomes sweet as the temperature rises. It’s quite similar to “Kaze no Mori” that we drank last time. The sweet fruity taste is very easy to drink and is good for beginners and women who are not used to the bitterness of beer. As a whole, it’s not very assertive. Therefore, it is a good sake that can be drunk like water. I tried to drink it with hijiki, but it didn’t go well with it. It’s good enough to sip on by itself. It is also good as an aperitif.

If you look carefully, you can see that the rice polishing ratio is 90%!　Almost brown rice!

As a percentage, I guess it belongs to Junmai-shu. Maybe it’s because it’s made from rice called “domaine. The aroma is more French than “rice”. If you don’t drink it alone, you’ll soon be able to drink it all together.

I chose “hijiki” as my target, but it was a complete failure.

Hijiki is a type of seaweed.
It is often eaten as a stew in Japan since ancient times.
When harvested, it has a greenish hue because it is a seaweed.
After that
1 Wash the harvested hijiki in water.

2 Boil in an iron pot for 3 to 4 hours.

3 Let it steam overnight until cool.

4 Dry in the sun.

5 Dry hijiki.

The color changes when you boil it in

It is seasoned with soy sauce, mirin, sake, etc. Since it is a seaweed, it has no flavor of its own. It is also cooked and eaten with carrots and other vegetables. By the way, I personally like hijiki with okara.