鹿児島県·郷土料理
Sake-zushi
When you open the lid, the soft aroma of sake rises gently. Colorful ingredients such as sea bream, shrimp, bamboo shoots, and 'tsukeage' (fried fish cakes) are layered densely, brightening your mood just by looking at it. An essential element of Sake-zusthi is Kagoshima's local sake, 'Akumochi-zake.' Using a unique method where lees are added to the mash and then pressed, the flavor remains rich because it is not heat-treated. Rice seasoned heavily with this local sake and various ingredients are layered in a tub, lightly weighted, and left for about half a day to undergo subtle fermentation. Its origin is said to be a chance discovery: a Shimazu lord placed leftovers from a cherry blossom viewing party into a tub with some sake, only to find it had transformed into something fragrant the next day. It is a Kagoshima spring delicacy that colors celebratory occasions.
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