Introducing the pairing of hot sake and sake lees pickles! We also introduce an easy way for our PR staff to warm sake!
It's been a while. The new year has come. Happy New Year!
We hope you will continue to support Ryusei this year.
Hasn't it been getting colder recently?
Since that cold wave at Christmas, it has gradually gotten warmer, and I was feeling happy, thinking, "Oh, spring is almost here..." but now it's this cold.
It looks like winter will continue for a while. (Of course.)
Speaking of winter...
Of course, the perfect companion for the long winter is hot sake!
Introducing delicious hot sake that will make you feel like you're sitting in a warm kotatsu, enveloping your body and soul.
" Ryusei Matured Junmai Omachi Special Junmai 2017BY "!
This is a delicious pure rice sake that has been aged for about five years.
Nakagawa's recommended perfect combination!
And there are snacks that go perfectly with this so-called "aged pure rice" sake.
That's " Ryusei's Sake Kasu Pickles "!
It's a hidden favorite, and some customers have been buying it for decades.
The combination of this sake lees pickled in aged pure rice and warmed sake is truly outstanding!
These sake kasu pickles are made faithfully according to the recipe that has been passed down through the Fujii family for generations.
Of course, sake lees pickles and Ryusei go well together...!
SDGs sake lees pickles
You may imagine sake lees being used to make sweet sake or eaten as a snack, but in fact, how to dispose of sake lees is a headache for sake breweries.
Reference: https://hakkolife.com/archives/3527.html
These sake kasu pickles are made with plenty of sake lees and only seasonings such as sugar, salt, and chili peppers, making them "additive-free" and kind to both the body and the earth!
There are two types of sake kasu pickles: cucumber and cucumber and carrot.
Although uri is a popular product, I, Nakagawa, prefer cucumber and carrot.
This is what it looks like when cut.
Maybe it's because I love aged sake that I'm excited by the dark color that shows how well it's been soaked...♡
Cucumber : The slight sweetness of sake lees and a pleasant bitter aftertaste make this a flavor for adults.
Carrots : The sweetness of the carrots is brought out even more by the sake lees, making these pickles very sweet!
I also recommend this to adults who don't like carrots.
As you'd expect, it smells quite like alcohol.
It contains around 3.9% alcohol, so I honestly wouldn't recommend it for people who don't like alcohol or for children.
Also, please refrain from driving after eating.
Now, let's get to the main topic! Let's try pairing this sake kasu pickle with Ryusei Aged Junmai!
This time, I used this "NukuNuku Ponta" to make lukewarm sake at about 40 degrees.
Pour boiling water into the Ponta, add the sake and wait a few minutes.
Sometimes I use a chirori to accurately measure the temperature and heat the sake, but I also often use it when I want to quickly drink some hot sake after work.
By the way, I bought it at the Kamoizumi Sake Brewery shop in Saijo.
Continuing the tanuki theme, here's a sake cup featuring Higashihiroshima city's mascot, Nonta.
Take a bite of the sake lees pickled rice and wash it down with "Aged Junmai" rice wine - it's the best!
When you put sake kasu pickle in your mouth, the aroma of sake kasu fills your nose, and the rich flavor matches perfectly with the umami of the aged pure rice.
The cucumber has a slightly bitter aftertaste, but when you drink the "Aged Junmai" afterwards, the bitterness is washed away by the sake.
This duo seems to be made for each other...they're the best.
In the next part, we will be conducting a nerdy test to find out which temperature is best for sake kasu pickles! Please look forward to it!
