Our Tohoku Promotion is nearly coming to end and we will run it until the end of this month. We would like to take this opportunity to thank you for your interest, likes and comments on our posts for the last few months.
This week, we will be introducing you to Tohoku’s food and Sake. Enjoy fabulous local stars, which we hope you will get to experience yourself in the future.
Sake Destinations – Akita Prefecture
Akita is a snowy region and therefore suited to sake brewing with its cold climate. It is cool inside the sake brewing plant. The room temperature is set at about 5 degrees C year around to prevent bacteria from growing. Akita Prefectures is one of the nation's largest rice-producing regions, so almost all the ingredients the brewery uses come from the prefecture, along with water from the Omonogawa river system. This mild flavoured water produces tasty sake.
Sake brewing starts with streaming rice for one hour at about 100 degree C. The steamed rice has a firm texture, with its mellow flavour filling your mouth every time you chew. Sake brewing takes four days.
There are 39 actively producing sake breweries n Akita Prefecture, a prefecture that is #2 in the consumption of sake in all of Japan. #tohoku#tohokunow#dnjapan#dj_tohoku #VISITjapanAU#visittohoku#myunseenjapan#tohoku365#UnseenJapan#instagramjapan#akita#sakebrewery#sakebrewerytour#akitasake#japanesesake#japaneselocalfood#東北#日本酒#郷土料理#酒造#秋田
Another important part of Kizuna is ceremony. Usually, city and states officials give us talk, but Kizuna 6 had a special guest from Japan who has organized own support group after the disaster car racer, Takuma Sato