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Goumeigaisha Okidaikichihonten
Fukushima- 代表銘柄
- Shizengou
- 酒蔵について
- The Heart of Daikichi Ohki Since 1865, when Daikichi I started brewing sake in Fukushima's Yabuki district, we have been working together with the rich natural environment of Yabuki to create sake that is ahead of its time. We are not afraid of failure, and we will never compromise on the precision of our sake brewing. We share the joy of drinking sake with our customers and always pursue deliciousness. To achieve this, we nurture our people, protect nature, and pass on a rich brewing culture to the next generation.
酒蔵情報
店頭販売
- 売店営業時間
- 9:00-17:00
- 売店定休日
- Every Tuesday
地元おすすめの飲食店
kobanzushi
Sushi A famous restaurant frequented by gourmets and food connoisseurs.
Furujuku (Yabuki-cho)
Fukushima's local cuisine and soba noodles.
Yakitori Yoshida
Masaki Yoshida, a young chef, says that Kawamata shamo is best used in yakitori. The salt used for yakitori is a blend of sea salt and rock salt. By mixing the salty sea salt with mineral-rich South American rock salt, the flavor of the chicken is mellowed without losing its deliciousness. The sauce, on the other hand, is made with wine. The elegant sweetness with a hint of sourness is very appetizing. The dish is served as a course, with two or three appetizers followed by about seven skewers. To finish off the meal, you may be served a good-sized oyakodon or ramen noodles with broth made from Kawamata shamo (Japanese lamb).