Combined with Aomori's specialty seafood

Mutsu Bay, surrounded by the Shimokita Peninsula and the Tsugaru Peninsula, has a thriving fishing industry. In particular, scallops farmed in Mutsu Bay have a strong sweetness and umami flavor, and an irresistible chewy texture. In addition to sashimi, ''Kaiyaki Miso'', which is made by boiling scallops in dashi stock and miso and seasoning them with eggs, goes well with the slightly rich and flavorful ''Tazake''.

Another local Aomori dish that I miss during the cold season is "Jappa soup" made with cod. ''Jappa'' is a fish fillet, and it is a miso-based soup made with bones, skin, and internal organs. The daikon radish and carrots stewed together are also infused with the flavor of the cod, and adding milt makes it an even more luxurious dish. It's perfect for finishing off after drinking.

If you like Japanese sake, you should try "Tazake" at least once. Please note that "Nishida Sake Brewery" does not sell it.