Today's sake is an unfiltered, unpasteurized sake called Sasukena. I drank this sake the other day at a restaurant specializing in local Aizu cuisine from Fukushima Prefecture called Tsuruga, located in Akasaka,Tokyo.
It was so delicious that I ordered it online. This sake is brewed by the Aizu Nishiki Brewery in Takasato, Kitakata City, Fukushima Prefecture.
The brewery has been making sake since the Edo Period (1603-1868) but due to a fire in the latter part of the Edo Period that burned all records, it puts its founding year at 1868, the first year of the Meiji Period. The brewery was named "Aizu Nishiki," and not after the town's name, because the brewery wanted its sake to be drunk by people from all over Japan, not just by locals.
Incidentally, "sasukena" is a word in the Aizu dialect that means "It's ok, pay no attention". The rice used in brewing this sake is the Yamada Nishiki strain of rice.
When you drink it, it has a rather strong sweet, fruity scent. Its rich flavor is impressive and it is very delicious. It has a spicy finish that makes your mouth pucker up and this feels good too. It makes me want to try other types of sake by this brewery.
I had grilled eel today. It looks so soft and tasty, right? (Laughs)
Of course, eel wouldn't be enough so I also ate a boxed meal of various side dishes from Nadaman, one of Japan's oldest restaurants.
Brewery: Aizu Nishiki Ltd. Partnership Co.