Ishizuchi Junmaiginjo Midori-Label – 石鎚 純米吟醸 緑ラベル

On trip

Ishizuchi Junmai Ginjo Midori-Label, the sourness spreads, and the subdued sweetness comes from deep inside, making dinner delicious石鎚 純米吟醸 緑ラベル、酸味が広がり、落ち着いた感じの甘さが奥底からくる感じで、晩ごはんが美味しい

Ishizuchi Junmaiginjo Midori-Label – 石鎚 純米吟醸 緑ラベル

I found this Japanese Sake at a local supermarket(in Shikokuchuo city), in Ehime where Ishiduchi is located. It is an easy-to-find this Japanese Sake that can be found in markets such as online shops.

Please see “Sake Chart” based on my senses. It will help you when choosing Japanese Sake for your dinner.
私の感覚に基づく日本酒案内板をご覧ください。 夕食のお酒選びの参考になるでしょう。

Enjoying local food at the hotel – ホテルで地元の肴を楽しむ

At the food section of the local supermarket where I bought the sake, I found a region-limited appetizer (snacks) that I had never seen before. I bought it because it looked very delicious and I could eat it without cooking. It was delicious with sake from this region.


“Ebiten” and “Jakochikuwa” – 「えび天」と「じゃこちくわ」

(note): The description following (*) is especially the author’s imagination and interpretation. With that in mind, please enjoy this blog.

”Ebiten”: (*) It is a local specialty of the area from Kawanoe to Niihama. Tasty little prawns called “jakoebi” are abundantly caught in the waters in front of this area called Hiuchi-nada. The shrimp is ground together with the shell, and kneaded with minced fish such as cutlass fish and tofu, and then fried in oil to make shrimp tempura.

“Jakochikuwa”: (*) “Jakochikuwa” is made from the surimi used in “Jakoten” (it is made by grinding not only the meat of small fish, but also the skin and bones). Jakochikuwa is made by wrapping the surimi around a stick and grilling it into a chikuwa.

“Ebiten” and “Jakochikuwa” – 「えび天」と「じゃこちくわ」

That’s all for today’s pre-meal appetizers. Eating it with Japanese sake makes the food even more delicious.