Kuji-san and Chizuko-san hosted a Nanbu Bijin tasting night at Sakagura. There were 4 selections to the set, the familiar Tokubetsu Junmai and Daiginjo, as well as innovative All-Koji and umeshu.
While I don't generally greet umeshu with overwhelming sense of enthusiasm, this umeshu was different. Based on All-Koji saké and made without any added sugar, Nanbu Bijin umeshu relies 100% on the plum and saké's natural sweetness. The result is a umehsu with clean flavor and semi-dry finish.
The sakés were served with smoked cheese and Iwaté sembei crackers. Kuji-san brought the crackers in his suitcase - how they didn't break remain a mystery to this date...
Kuji-san was his usual self, full of energy, even though this was third of four events they were hosting!
Kuji-san and Chizuko-san hosted a Nanbu Bijin tasting night at Sakagura. There were 4 selections to the set, the familiar Tokubetsu Junmai and Daiginjo, as well as innovative All-Koji and umeshu.
While I don't generally greet umeshu with overwhelming sense of enthusiasm, this umeshu was different. Based on All-Koji saké and made without any added sugar, Nanbu Bijin umeshu relies 100% on the plum and saké's natural sweetness. The result is a umehsu with clean flavor and semi-dry finish.
The sakés were served with smoked cheese and Iwaté sembei crackers. Kuji-san brought the crackers in his suitcase - how they didn't break remain a mystery to this date...
Kuji-san was his usual self, full of energy, even though this was third of four events they were hosting!
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