Hakurakusei Junmai Ginjo from Miyagi

Last Sunday, we had a chance to open Hakurakusei from Miyagi, sent to us by @squampton and tried it with very fish-centric food I brought back from my cooking class with Chef Nishikawa.

Brewed this year, as you can imagine, it had very young, fresh feel to it. It started with ripe mango aroma, then the first sip had balanced fruity acidity followed by nice nigami. This is produced in the little town of Furukawa, now officially part of Osaki City, where Andrew used to live. Please make sure to go over and read Andrew’s story behind this bottle at SakeSwap.

As we continued sipping along with tobiuo or flying fish sashimi or kobujime I made in class, Hakurakusei changed its profile-becoming more mellow. Fishy dishes were perfect for this bottle from the North, especially when they had a bit of bite to them from ginger or myoga.

Photo: Bento from my cooking class with a
“use up every part of the fish” theme.

Living in Japan and curious about this new sake exchange circle? Please visit Andrew at SakeSwap!

Hakurakusei is produced by Shinzawa Shuzo in Miyagi.

If you are wondering what this Sake Of The Week series is about, out of all sake we have had in the week, from Sunday through Saturday, we pick one. So, SOTW is updated either on Saturday or on Sunday.