The Kobe trip during my new year holiday (part four)

The next day was a day to drink. It was because the second day’s plan was to tour Sake cellars in Nada.
Nada is an area along the shore of southeastern Kobe. This area is famous as the largest sake producing region in Japan since the old days. Many sake breweries stand in a row. You can visit Sake breweries and Sake museums which were created by major brewing companies.
I’m a little fastidious about Sake. If it ever has any smell of bran, I don’t want to drink it. I had been convinced that I could not drink sake when I was young because I was able to buy only cheap sake those days. After getting to know nice sake, I started to like it.
When I came to Kobe five years ago, I visited two places, 浜福鶴Hamahukutsuru Brewery and 菊正宗 Kikumasamune Brewery. I especially liked Hamahukutsuru.
However, this time, some breweries had already been closed because of the new year’s holiday and so had Hamahukutsuru. So we visited other place that were still open.
Firstly, we went to Uosaki station by the Hanshin line, and walked around the brewery area. On the way, there was a tofu maker.



I bought some ganmodoki(fried tofu balls mixed with vegetables) as a souvenir for my parents. The lady of the store gave thick deep-fried tofu as a free gift.

Takinokoi kuramoto club and Museum of Hakutsuru sake brewing company were closed.
I only took pictures of them. 
Nada’s Sake breweries are divided into five go (郷 villages). The upper right photograph is a sign in which the Uosaki go and Saigo go are shown.

There were many huge tanks on site at the breweries.
“It’s great that the all of those tanks are filled with sake,” said my friend thoughtfully, showing her quiet enthusiasm for drinking.
Then she said, “sake was pumped directly out from some tanks, when there was the great Hanshin (Kobe and Osaka) earthquake.”
At that time, Kobe was extensively damaged. The houses and buildings around this area also collapsed and people’s spirits were very low. Then the staff of the brewing company pumped sake out of the tanks and handed out it to the people around the area. It is a heart warming story.

We arrived at Sakura-Masamune commemoration hall.
This hall has a restaurant called “Sakura-en 桜宴.”
We had lunch there.
We ordered sake with lunch (of course).

 

 

 

 

 
The left one is “Shuki 朱稀.”The label says in Japanese, “from distillation by association with the first yeast
The right one is Daiginjo 大吟醸. Daiginjo is a top quality sake brewed at low temperatures from rice grains milled to 50% or less of their original weight.
Both of them are sold only in this restaurant.
Usually, the alcohol content of sake is about 14%, but these sakes have 17% because they are unrefined. The proof of unrefined sake is high.

This is the “Hanakago 花篭, lunch ” 1580yen. Shiraae白和え(salad with tofu), Otsukuri-sanshu-moriお造り三種盛り(3 sorts of sashimi), Ebi-to-Yubano-aemono海老と湯葉の揚げ物(deep-fried Soy Milk Skin and shrimps), Sanshoku-temari-zushi三色手まり寿司(three pieces of ball shaped sushi) and 抹茶プリン(green tea pudding).
All of the dishes were delicate tasting and delicious.

(Continued to part five)

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