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Jutting like a giant hook into the Sea of Japan from the main island of Honshu is the Noto Peninsula, the most prominent geographical feature of Ishikawa Prefecture.
Known in older days as Kaga, this region, having as its capital the old city of Kanazawa, was the richest of Japan's provinces and became a flourishing center for such arts and crafts as quality porcelain, lacquerware and silk dyeing. Kanazawa is also famed for the elegance of Kenrokuen, which is considered one of the three most beautiful gardens in the country.
For the visitor to this region, one part of the local culture that is certain to command a dedicated level of interest is the delectable fare known as Kaga-ryori, which is rightly regarded as among the finest regional cuisines in Japan. The proximity to the Sea of Japan brings such succulent
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fresh sashimi to the table as that of yellowtail, octopus, spearfish and sea bream. One kind of locally caught fish, a variety of bluefish known as nodoguro, is often enjoyed simply broiled. The excellent seafood of the area is also present in such hors d'oeuvres as saba no nukazuke (mackerel pickled in rice bran).
The perfect match for the cuisine of Kaga is of course found in the sake of Kaga, and here the name of note is Shata Shuzo Brewery. Located in Hakusan, not far from Kanazawa, this brewery has been producing sake since 1823, utilizing the crystal-clear local water that derives from the Hakusan mountain range. Crafting its sake the time-honored fashion, employing the demanding yamahai-jikomi technique, Shata Shuzo creates such intriguing products as full-bodied, mellow Tengumai Yamahai Junmai Ginjo and well-balanced Tengumai Junmai-shu - a couple of sake treats that provide ample proof of the exacting merits of yamahai-jikomi. |
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