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Covering the entire northern end of Japan's main island of Honshu is the mountainous region of Tohoku. With its old thatched farmhouses, castle towns, vibrant crafts and dramatic festivals, Tohoku is where some of the most charming aspects of Japan's traditional life are preserved. Located at the southern end of this attractive region is the prefecture of Fukushima.
As you might expect from Honshu's
second-largest prefecture, Fukushima is a place of considerable diversity. But for those with a taste for history and culture, an interesting center is the old castle town of Nihommatsu, home to one of Japan's most spectacular lantern festivals, held in October.
One aspect of the local culture that can be appreciated at any time of the year, though, is its food. As befits this rugged area, the fare is good and hearty, with a notable delicacy being dengaku. This dish consists of various kinds of food prepared with a sweetened miso sauce and grilled on skewers. Popular in Nihommatsu is a combination that includes tofu, taro, herring and the vegetable jelly known as konnyaku - all warming and perfect for Fukushima's deep winters.
To accompany the local dengaku, the natural choice is the local sake, and here a conspicuous choice is Okunomatsu. Dating back to 1716, this Nihommatsu sake brewery has geography to thank for its quality product. Snow falling on nearby Mount Adatara melts and takes 40 years to filter down through the mountain before emerging as crystal-clear spring water with a perfect mineral balance for good sake.
This water is used by Okunomatsu to brew its ginjo-shu, a top sake that requires slow fermentation at low temperatures. With its deep flavor profile, the ginjo-shu of Okunomatsu is a true expression of the company philosophy: a fine sake is something that should be created, not simply made. |
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