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Covering the northern end of Japan's main island of Honshu is the rugged region known as Tohoku, the southernmost of whose prefectures is Fukushima. This prefecture is dominated by the mountain ranges running through it north to south, and it is within the main central valley of Fukushima, close by Mount Adatara, that the former castle town of Nihommatsu is located.
As with many areas of Japan, the physical land-scape does much to determine the character of the local cuisine. And so it is that the red pine woods of Mount Adatara are a source of the mushrooms called matsutake, whose exquisite flavor is prized across the nation. Nihommatsu is noted for its chrysanthemums, and despite being fine decorative flowers, chrysanthemums in Japan are also eaten. In Nihonmatsu the petals of the local flowers are frequently enjoyed dressed with sweetened vinegar.
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Providing the perfect accompaniment to the local food is the local sake, and a first-class brewer of Japan's traditional drink in Nihommatsu is Daishichi. Founded in 1752, Daishichi Sake Brewery is notable as being one of the very few sake makers to use the kimoto process. Kimoto is a complex method, dating to the seventeenth century, that demands the highest skills in producing the seed mash prior to brewing, but which results in a full body and natural fragrance.
Among the fine range of sake brewed by Daishichi's traditional methods, a couple of names to watch for are Daishichi Masakura and Daishichi Minowamon. But it is perhaps the award-winning Horeki Daishichi, a smooth, elegant junmai dainginjo that represents the finest fruit of the time-honored kimoto process. |
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