Hatsumago Densho Kimoto Honjōzō 720ml

This honjōzō (a sake fortified with a small amount of distilled alcohol) is brewed using the kimoto method, a historical technique that relies on wild lactic acid bacteria and involves grinding the rice with a paddle. It is produced in Yamagata Prefecture by Hatsumago Brewery, a specialist in this time-consuming and labour-intensive process. The sake has a lightly spiced aroma, with softness and acidity on the palate, and pairs well with a wide range of foods, from grilled meat to salty snacks.

Tōhoku

Tōhoku consists of six prefectures located in the north-east of Honshu island. This region is known for its hot spring (onsen) resorts, colourful festivals, remote sacred mountains and harsh winters. In 2011, the devastating earthquake and tsunami hit the region hard; however, the massive efforts in reconstruction are proof of the people’s resilience. Urushi (lacquer) ware, ironware and the crafting of kokeshi dolls make up but a few of the local industries in this lesser-visited region of Japan.