We wrote about the output of this kura recently and in the distant past. Here is another example of one of their products. It was featured at FOODEX JAPAN 2025.
Sensory Evaluation: This junmai ginjo has a clean and fresh nose with hints of vanilla and strawberry. It’s initially sweet on the palate, slowly turning to primarily dry but with some residual sweetness in the background. The finish is remarkably long. The ABV is 14%, and the rice polishing is at 50%. Ginotome, Iwate’s own sake-rice, is used. This strain of rice is considered ideal for the cold climate of the prefecture.
We tasted this alone, unaccompanied by food, as is our custom. Then, we did something that we normally don’t do: we opened a bag of cheese-flavored potato chips. Umm, how did it work out? We found the two made an acceptable pairing. This did not come as a surprise to us, as many years ago we attended a pricey Champagne tasting at which the chef out of prescience or sheer laziness paired the bubbly with French fries. Conclusion: it worked.
If you find yourself in Iwate and want to have a food (not of the chips and deep-fried variety) and nihon-shu pairing, you might want to consider paying a visit to Tengen, a restaurant owned by the same company that owns Kikunotsukasa. It is in Morioka. Below you will find some of the dishes that might be on the menu when you arrive. They look pretty good, don’t they?
Drinking Japan 