Do you know about chikuwa? With KamosuMori

The rice is polished to 60%, so I guess it’s Junmai Ginjo. 14% alcohol is not that high. It’s made in Niigata.

Naeba Sake Brewery. Naeba gives a strong impression of a ski resort. Uonuma is famous for its rice.

“Nama sake” means that it has never been heated. The usual practice is to fire it twice. Hiire” means pasteurization. The disadvantage of this process is that the aroma and taste of the original sake is lost. The disadvantage is that the aroma and taste of the original sake is lost. Namazake is closer to the original sake in taste. It is recommended to drink it as soon as possible after opening the bottle as indicated by the “raw” label. It will oxidize over time and the taste will change.

Opening the old-style cap

Is that cloudy sake?
It’s cloudy!
Is it because of the one-stage brewing?

It’s a 1-stage brew, raw sake, pressed in a bag. To put it simply, we did not do anything extra to make the sake taste as good as possible. That’s what I thought.

This is! Yogurt! It tastes sweet and sour, like a dairy product. Very easy to drink. It is similar to Sokujo shu However, it is more mellow than Sokujo shu. The sweetness of the rice and the sourness of the yogurt make it taste like dessert. It may not go well with sashimi, hot pots, and oil dishes. It is best to drink it before meals or as a snack rather than with main dishes such as fruit or chocolate. It has a sweetness to it that will make the Showa fathers who like dry drinks say, “Are you kidding me? I think it will be popular among women.　It is easy to drink and has an irresistible taste. It’s too sweet and not enough for experienced drinkers. It’s more of a traditional sake, but it’s good to have this kind of taste. It’s too good to drink alone. It’s too good to drink alone. It is one that I would like to drink in style.

Today’s snack is “Chikuwa”.

Chikuwa is a traditional Japanese food.

Chikuwa (fish paste) itself did not come in a variety of forms as we know it today. The most common was made by wrapping surimi around a bamboo stick.
However, as time went on, more and more foods using surimi began to appear, and the name “chikuwa” was introduced to discriminate them. It is said that the name “chikuwa” came from the fact that it was made with bamboo(bamboo=Japanese pronunciation: Chiku) sticks and the shape of the finished product resembled a bamboo cavity (ring= Wa)(Japanese pronunciation: Wa).

The raw material for chikuwa is fish paste. Starch and egg white are used to add stickiness, and sugar and salt are used to add flavor. The fish used for surimi varies depending on the type and region, but in general, pollock, hock, sardines, etc. are used. The fish is ground until smooth, and then kneaded with other ingredients to make kamaboko, the base of chikuwa. As mentioned above, adding fish paste such as scallop or sea bream to the paste will give it a different taste and flavor.