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Located towards the northern end of Japan's main island of Honshu is the mountainous prefecture of Akita. Far from the major urban centers of the country, Akita is a place of great natural beauty and old Japanese culture. Among the places in this prefecture noted for their history and culture, one of the most appealing is the former castle town of Kakunodate. With its beautifully preserved samurai quarter and elegant old wooden residences, atmospheric Kakunodate is often known as "Little Kyoto."
Not far from Kakunodate is the pleasant city of Daisen, and this is a place where Akita's cuisine can be enjoyed. The mountains that do much to define this prefecture's physical features also play a significant role in the local food. Spring is a time when many Japanese look forward to the delights of sansai--vegetables that are traditionally gathered wild on the mountains. Including such items as ferns, angelica, licorice and wormwood, sansai are enjoyed in various ways, with simple frying as tempura being a succulent one in Akita. The cold streams that flow through the mountains of this prefecture are rich with fish. And among these, char, a member of the trout family, is a local favorite, especially when grilled over charcoal.
As well as supplying delicious fish, Akita's mountain streams furnish the crystal-clear water used in making the fine local sake. Notable among sake makers is Akita Seishu Brewery, a Daisen company that produces two very different kinds of sake. Brewed using soft water, Dewatsuru is a refined sake that has a soft and subtly gentle flavor. By contrast, Kariho, made from hard water, is much drier, with a lively, crisp character. Sample these two brands and it will not be hard to understand why Akita Prefecture has established such a powerful reputation as a brewer of outstanding sake. |
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