Hakushika Sake for New Year’s Eve
Posted by Shannon on 01/01/2012
I spent New Year’s Eve 2011 at home with a homemade Korean feast. Think kobe beef bulgogi, spicy baby bok choy & mushrooms, kimchi and furikake rice. I chose a Hakushika sake trio for Steve and me to toast our final meal of 2011 with.
Hakushika is a premium sake producer, quenching the drinking class’s thirst since 1662. My favorite of the three was the Chokara and Steve’s was the Junmai Ginjo. I favored sipping the Chokara variation because it was light, extra dry and had a very crisp finish. The Junmai Ginjo is described as “velvet, harmonious and very rich” in flavor. Our third pour was the Yamadanishiki sake. It has a medium body and more distinct taste, likely a better choice to drink alongside sashimi or sushi rolls.
Happy 2012 to each of you, I thank you for reading The Foodie Photographer. I’m also very excited to begin the next year of photos, stories, interviews and recipes. Food is love and I sincerely hope you can see and read the joy I’ve felt this year while I ate and documented spectacular food.
I’ve started casually studying Korean recently and so…