Sensations
・Olfactory : river pebbles, dahlia, apricot, sanseki cherry, pear
・Gustatory : well-rounded sweetness, fine structuring bitters
・Trigeminal : silver perlance, fine cords of bubble and persistent foam, bold texture, finely spicy freshness (white pepper)
・Gustatory : well-rounded sweetness, fine structuring bitters
・Trigeminal : silver perlance, fine cords of bubble and persistent foam, bold texture, finely spicy freshness (white pepper)
Pairings
・Endive with ham
・Soy bean edamame and tender tofu soup
・Marinated eggplant
・Grilled sole
・Soy bean edamame and tender tofu soup
・Marinated eggplant
・Grilled sole
Terroir
Northwest end of Honshū Island, at Daisen
In the snowy lands of the Senboku plain, bounded to the north by the strato-volcanoes Hachimantai and Iwate, to the south by the Dewa Mountains. Alluvial fan with rich soils dotted with rice fields in the northern part of the Yokote basin and the river Omono
Dewa mountains natural aquifers spring water
Humid continental climate with large seasonal temperature differences
In the snowy lands of the Senboku plain, bounded to the north by the strato-volcanoes Hachimantai and Iwate, to the south by the Dewa Mountains. Alluvial fan with rich soils dotted with rice fields in the northern part of the Yokote basin and the river Omono
Dewa mountains natural aquifers spring water
Humid continental climate with large seasonal temperature differences
Techniques
・Only local Akita komachi rice is used
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