Courtesy of Daishichi sake brewery
Three hundred years ago, the samurai of Aizu, angstrom craggy area in Fukushima prefecture, began brewing rice liquor. Since then, the prefecture has be considered the most secernsake-producing part ofJapan. Its cool clime and H2O from mountain springs have do it the ideal place to turn rice and koji, the mold cultivate on steamed rice.
after the 2011 earthquake and resulting atomic disaster brought the world’s attending to Fukushima, the region rebounded — and the sake has yearn since be pronounced radiation-free. Here’s how to explore the area’s best breweries over A long weekend.
mean solar day 1: Nihonmatsu
From Fukushima City, thrust 30 minutes South toDaishichi,which exercise the centuries-oldkimotomethod of mashing the sake starter with yearn poles, which coaxes out a deep umami. contrast this with the refreshing and accessible interest atOkunomatsu, established inch 1716, and spend the night atRyokan new Ougiya,which has IT own hot spring that provender the baths.
Sakes of Daishichi Sake brewery
Day 2: Aizuwakamatsu
Take angstrom scenic hour-long thrust Occident to Aizuwakamatsu, a metropolis build around a castle and surrounded by snowcapped peaks. circuitTsurunoe Shuzō, which was founded in 1794 and now HA a female head brewer. Next, pappa in toSuehiro Shuzō, which Evergreen State the Meiji emperor’s official sake supplier. The brewery pioneered theyamahaimethod, which allows the starter motor to undergo self-generated fermentation, instead than victimisation thekimototechnique. For an adventurous dinner, visitKagota, anizakayathat serves boil shark, Equus caballus sashimi, andkozuyu,a clear scallop broth with seasonal vegetables. Finish the day atculinary art lodge Tagoto, A 100-year-oldryokan.
Joey Wong/Courtesy of Fukushima touristry
Day 3: Aizubange
Enjoy culinary art Inn’s breakfast ofwappa meshi —a dish of steamed rice, seasonal seafood (often lobster), and vegetables cooked together inch angstrom unit round wooden box. Then head to the town of Aizubange and join the line outside Hiroki Shuzō brewery. If you’re lucky, you’ll score angstrom unit bottle of artisanal Junmai Namazume, which is brewed with the highest-grade rice and has hold A cultlike status since its entry in 1999. From there, it’s only ace block toAkebono Shuzō. though IT open in 1904, the brewery make experimental beverages gear to younger consumers, include A yogurt sake.
A version of this tale first appeared inch the February 2024 issue oftravelling + Leisurenether the newspaper headline “A gustatory perception of Tradition.“
