Aug. 23
No Wine Day
Aug. 24
Today, I made a Temaki-Sushi.
Meji-Maguro from Aomori, Yellowtail from Tottori, Madai from Mie, Water Octopus from Hokkaido, Swordfish from Kanagawa, Shrimp from Hyogo, Whitebait from Shizuoka, Tuna-mayo, Cucumber
Except for today’s material, tuna mayo, all are wild fishes.
In addition, only Shrimp are frozen, and everything else is raw.
It was really delicious.
1st hirosaki craft wine Primo Passo Rosato 2023 3,200 yen
It is a rose wine made by slowly fermentation Steuben from Aomori at a low temperature.
I felt a red fruits taste reminiscent of ripe apples, mild acidity and soft minerality.
I don’t feel the candy scent from Labrusca at all.
It is a very pure and natural style wine.
On a distribution basis, it’s a first-vintage wine, but I think it’s very well done.
It’s delicious.
2nd Hamada Vineyard Chardonnay 2020 6,000 yen
I wanted to drink a high-quality wine to go with the sushi with good ingredients.
So, I chose Mr. Hamada’s Chardonnay from Mikasa, Hokkaido.
I felt extremely thick fruitiness, sharp acidity unique to Hokkaido Chardonnay, and minerality that seems to have been sharpened.
I also felt a pleasant nuance of barrel fermentation that you can feel faintly.
After all, it is a wine with a strong sense of specialness.
It’s been more than two years since its release, but it’s still youthful, and it may be a while before it really reaches its full potential.
