Tottori Nights are Hot! An Invitation to the Kingdom of Warm Sake - It All Started Here: Yashima Edition

Today, I am bringing you a Tottori night.
The Nagnag Tourist (Nag-Tour) night session begins now!

Thoroughly attacking Tottori
is what Nag-Tour boasted, so where are we going on the second night of our Tottori trip?

Well then! What is the restaurant I'm introducing today?

Yes, it's already decided that this place is delicious! Lol

You can tell by the storefront, right?
There are no flaws.

All that's there is love! And deliciousness!

I was late with the introduction. Today's restaurant,
is written as 八州 and read as 'Yashima'.

What will you do?

It was while I was savoring the Mosa shrimp cream croquette and scouting for sake.

First, let's start with Kumezakura Sake Brewery.

"Please give me (Kumezakura's) MeiMei."

"We also have a limited edition nigori right now."

"Then, I'll have the nigori!"

Up to this point, the rally of words between this side of the counter and that side had been going smoothly.

However, I couldn't return the next shot and swung at thin air.

"What will you do?"

What do you mean, 'what will you do?'
For a moment, I couldn't find the words to reply.
Pulling myself together,

I ask, "What do you recommend?"

"Hot sake."

Huh? Even though it's cloudy!?
I was hit with a counterpunch.

I regained my balance, which had nearly collapsed, and spun my words:
"In that case, one hot sake, please!"

This was the moment I stepped into the Kingdom of O-kan, Tottori.

T-h-i-s i-s...

Delicious!

Is it okay to say that? The aroma is like a lactic acid drink with a faint hint of rice, and there is almost no sweetness. It has a clear acidity. It is smooth, yet it has a presence. However, it doesn't make an unnecessary statement. It is a flavor that slips right into your daily dining table.

I pair it with sashimi.

White squid, red whelk, young bluefin tuna, seared grunt...
The rally between the sake and the sashimi was going smoothly.
Ah~ I-c-a-n-'-t-s-t-a-n-d-i-t

What is O-kan?

Let me explain the temperatures and names of O-kan here!
It might vary by region, but it's something like this.

When I was asked earlier, "How would you like it?", it meant at what temperature range would you like it heated?
I had a preconceived notion that cloudy sake equals cold sake, so I couldn't answer for a moment. If you are bound by assumptions and common sense, you cannot enjoy life or travel. Reflection...

In my mid-50s, I am still full of things I don't know.

I'll keep going~

First, "Furei"
For those with time, please take a look at the back label.

"No added yeast or lactic acid bacteria"
"With food, served hot"
This is what this brewery wants to convey.

Yes, I'll have this one "piping hot" too.

I think the general image of hot sake is quite poor.
A pungent smell, a sweet and harsh taste.

But look at this: it has almost no sweetness, and instead, a crisp acidity stands out. It doubles the umami of the food. A great supporting actor.

The slightly sweet minced miso, it's a perfect match.

Kanmakase

Today, I'm sitting at the counter.
The proximity is nice, and it's fun to have various conversations.

I will be visiting several more shops in Tottori starting tomorrow, but every single one had a hot water bath for warming sake next to the counter. And every shop served hot sake while checking the thermometer with almost nervous precision.

I've become completely hooked on hot sake, but I was thinking that using a hot water bath at home would be a hassle... when I was recommended a home appliance called "Kanmakase." The staff at the shop apparently use it at home too. I have no choice but to buy it!

San-in Togo

Here is another sake with acidity. San-in Togo.
Likewise, please take a look at the back label.

This brewery also boasts no added yeast. The sake rice is also from Tottori.
A faint caramel-like sweetness and a sharp acidity. All the sake from Tottori has a prominent acidity. It's like I've entered a parallel world of sake.

Even as tempura, the white squid retains its "crunchy" and "crisp" texture, and of course, its "chewy" and rich sweetness. I dip it lightly in salt and wash it down with San-in Togo.

Wow...

I thought about having some grilled salt-crusted mosa shrimp here, too...
But then I found out they were sold out...

I really wanted to eat them since I came to Tottori at this time of year... What a shame. Well, my Tottori trip has only just begun, so I'm sure I'll come across them eventually.

With that, let's say goodbye for today with a platter of pickles to finish off the meal.

(To be continued...)