I’m up in Hanamaki, Iwate again for my son’s summer vacation. This of course means more than a holiday in the breezy mountains of the north. It means my alcohol intake more than doubles. To be specific, I am able to enjoy nihonshu with my father-in-law (and wife) on a daily basis. In the last few days, despite the season, this has translated into a good amount of nigori-zake.

The first was Hourai’s Ichiban Nigori, a limited edition from my favorite Toji (and the only one I know personally). I received this bottle (not pictured above) as a gift upon our arrival up north. It is extraodinarily thick, almost a meal, and sweet but not overly so. I enjoyed it with dinner (celebratory sashimi that night) but it also works well as a desert nigori. Hourai Ichiban Nigori is much thicker and full-bodied than the Nanbuzeki Tsubukko that I usually buy in bulk up here and have sent to Tokyo. Both are fantastic.

The bottle on the left of the above photo is Kiku no Tsukasa’s Mori no Shirogiku. (This is the same toji that makes Shichifukujin.) I bought it because I love most of the nihonshu this toji makes, and trusted him to make a good nigori. I was not disappointed. I was, however, surprised. It’s not sweet. At all. Sweetness is a characteristic I take for granted in a nigori so this came as a shock. I first tried it last night long after dinner with my wife, expecting it to serve as a pleasant desert. We luckily only poured ourselves half a cup, as it didn’t work. Tonight we had it with dinner, which was mapo tofu, brown rice, and kiriboshi daikon. The Mori no Shirogiku was fantastic. I wish we would have had more. It is a perfect fit with Chinese food and probably anything with a strong flavor would match it well. Not a desert nigori, but excellent nonetheless.

The above bottle on the right, Gekkeikan’s Nigori Genshu is perhaps the most common of the trio, but still quite enjoyable. Gekkeikan is a widely available brand that also sells sake in milk cartons. My mother-in-law saw it in a convenience store and picked it up as an afterthought for my father-in-law and me. (Unfortunately for him, he passed on his opportunity to drink and turned in early while my wife and I couldn’t help tasting and eventually consuming the bottle while he slept.) It is light and sweet, but not unpleasantly so. Perhaps a partial opposite to both the Hourai and the Kiku no Tsukasa, but we rather liked it.

I should note that my son is acutely aware of the difference between various liquors that we consume. He enjoys a drinkable yogurt that he calls his nigori, and insists on pouring beer for us. Bad parents? Who’s to say…

While mostly focusing on my work, some bits of their conversations drew my attention. After telling each other their names, my son was asked where he was from. He seemed a bit perplexed by the question, and stammered out that he was from America and Japan. Then he reconsidered, and said, “but I’m from Wisconsin.” (He’s only visited my hometown in Wisconsin twice though.) But upon saying this he seemed to realize that this wasn’t quite right, and said, I’m from two places, Hanamaki and Tokyo. I couldn’t help laughing and saying, “You can just say that you were born in Tokyo.” He replied, “Ok, I’ll say that next time!” I immediately regretted feeding him a ready response. Much better to let him puzzle out his answers based on his experience. I’ll have to keep my urge to “help” in check.

It’s been nine years since our last trip to Nepal. The last time we went (my first) was for one month in January of 2000. My wife and I flew from China, where I was living at the time. We spent two weeks in Kathmandu and two weeks on a permaculture farm in Gumi, which was the subject of my wife’s Master’s thesis. Bhumi is 20-hours by bus from Kathmandu, and it was a harrowing ride. During the journey we drove through a shallow river, observed goats flying off the roof, and passed the burning wreckage of another bus. The photo above is a girl we met walking around near the farm.

This time we’ll be with the boy, so no 20-hour bus trips to do farm labor with only 2-hours of electricity a day. But today we read that Nepal is now experiencing a power crisis. The entire country only has electricity 8 hours a day, split into two four-hour blocks! This is a recent change, and the new 16 hour “load shedding” was just instituted on January 11th. Now we know to pack a flashlight!

We’ll fly to Kathmandu on the 28th, stopping for a day in Bangkok along the way.

Two nights ago we made hummus, and conservatively added one of the peppers. The hummus was great, but the pepper had disappointingly little impact. So tonight I decided to make a spicy late night snack for my wife, who was working on a translation job. I rinsed three chili peppers, took out the seeds, and chopped them finely. I fried 200 grams of ground chicken thigh, adding curry powder, garam masala, dried basil, garlic powder, salt, mirin, soy sauce, and the chopped chili peppers. Basically, in man-cooking style, I just grabbed whatever looked good from the cabinet under the stove. It turned out surprisingly Thai, and was actually incredibly good and reasonably spicy. (A little more bite would have been even better though.) I hate to brag, but my wife was very impressed.

I did make one mistake though. After the cooking was done I went to the bathroom to urinate. I had rinsed my hands previously, but not washed properly with soap. (I wash well with soap after the bathroom, not before.) It took a full minute after I came out for the pain to come. I have never experienced that kind of burning down there. I pray that I never will again. A partial shower and a lot of soap helped, but there was nothing to do but wait for the burning to cease completely. The morale of the story: wash your hands properly after handling chili peppers!

“Daddy it’s macaroni and cheese. I love macaroni and cheese! Make it for me please!”

When I was young I had either an allergy or some kind of intolerance to wheat and dairy, so macaroni and cheese is completely foreign to me, and lacks the nostalgia it might hold for some. We’ve never bought it before, and it took me a minute to realize where boy had heard about it: Little Bill. The Nickelodeon Jr. kid’s show inspired by Bill Cosby’s short stories is also a fountainhead of middle American culture. The boy has been exposed to a lot of American culture that I would never think to introduce him to just by watching the show once in a while.

So I followed the simple instructions on the box and made it for him. When we put it on a plate and presented it to him at the table, he was beside himself with joy. “Thank you so much! I’m so lucky!” He seemed to like it at first and ate it enthusiastically, but his pace declined rapidly. After a few more minutes he quietly told me, “Daddy, I don’t really like macaroni and cheese. You can eat it all if you want.” I’m not a big fan of it either.

One of the problems that I have with writing about nihonshu is that I want to do it right after tasting a few different types, which usually makes my mind too foggy for clear prose. Tonight I tasted and compared the four bottles pictured above. All of them are from the Tohoku (Northeastern) region of Japan. From left to right they are Asabiraki (daiginjo), Jikuu (junmai ginjo), Daichi no Ikken (tokubetsu honjozo), and Uragasumi (tokubetsu junmai). The first three are all from Iwate’s "Nanbu Toji" group of brewmasters, while Urakasumi is from Sendai, Miyagi Prefecture. I should note that while I write this I continue to sip the Daichi no Ikken, so perhaps that is my favorite of the bunch.

Asabiraki is a well-known brand of nihonshu in Iwate, and the closest among the group to a "standard" sake. It apparently won the Monde Selection gold medal four years in a row from 1998 to 2001. It’s of the tanrei karakuchi variety (dry and crisp), makes a strong impression on the first sip.

Jikuu has long been a favorite of mine. This was the first "jizake" or regional variety of nihonshu that I came to love. (Jizake is usually only available near the area where it is made, which differentiates it with more standard brands, which while of course have their own region or locality, are so popular that they are available nationwide.) Jikuu’s 50% senmaibuai is the legal level for a daiginjo. The flavor is rich, not quite sweet, but not all that dry either. It’s not my absolute favorite anymore, but I still love it.

Daichi no Ikken is made by Sakuragao, the same toji (brewmaster) that makes Jikuu. I’ve actually tried about five different sakes made by Sakuragao, and liked all but one. (Luckily, the one that I didn’t like, Kurabito no Yume, is a limited edition anyway.) Daichi no Ikken is surprisingly good for how cheap it is. At 980 yen for a 720ml bottle, you wouldn’t expect to get such a smooth sake with a 50% senmaibuai, no less. Of course the senmaibuai is about the only technical detail I know about Daichi no Ikken. Neither the box nor bottle mention even the type of rice used. Still, it keeps you reaching for another sip. (This was also my wife’s favorite of the four.)

Uragasumi, the little bottle on the right from Sendai, was sprung on me by my father-in-law. I was very upset one afternoon last week after discovering a work-related loss of a large sum, and my father-in-law suddenly appeared with the Uragasumi tokubetsu junmai in hand. I couldn’t help but be cheered up a bit, flattered that he had gone to the trouble of driving to the store just to get it for me. (I later discovered he had actually made the liquor run because he ran out of whiskey, and the nihonshu for me was an afterthought. Still a nice gesture though.) Uragasumi surprised me with it’s rich flavor. A moment after the initial sip I felt a sort of blossoming fizzly-effect in mouth. I have been trying to find the right words for it, but the best I can do is describe it as the sort of fireworks that appears bright at first and then sizzles with thousands of sparks around multiple centers. It must be something to do with the fermentation, and it’s very pleasant. This was most pronounced when it was freshest, however. I left about 100ml in the bottle for the following day, and it had already lost some of its charm then. Uragasumi is rich in "umami" and must have high amino acidity.

I’ve started reading a Japanese book on nihonshu, (日本酒ことば入門) by Shinoda Jiro. He starts by introducing himself as a amateur fan of nihonshu with no professionals status. His expertise comes from organizing a nihonshu drinking group that has been meeting monthly for the last 30 years. In the forward Shinoda states that it’s all about enjoying sake with good friends and good conversation and that it’s better not to have a professional nihonshu connoisseur around, as discussions of production techniques and technicalities can be antithetical to lively discussion.

Tasting a few different types of nihonshu once a month would indeed be a good excuse to get some friends together to drink…

When we came up here a month ago, my father-in-law suggested we just catch wild crickets instead of buying them at the store. I thought he was joking at first, but after further thought decided it was a good idea. This is becoming a pattern.

The easiest place to find crickets turned out to be rocky areas. Kicking a few stones around or just walking in a circle is generally enough to send several of them jumping… to their doom. The boy is surprisingly proficient at grabbing them with his bare hands and somehow not crushing them. I prefer to chase them with one hand so they jump into the sawed-off plastic bottle I’m holding in the other. We can usually catch about 10 crickets in a couple minutes.

What surprised me is how quickly Kina and Nina devour these freshly captured crickets. As soon as I drop them into the aquarium it’s a feeding frenzy of flashing tails and lunging attacks. The boy and I are always lying on our bellies to enjoy the show, and even Wife has been watching with us lately. These wild crickets have so much more energy and spring to their step – it’s no wonder they excite the leopard geckos.

It reminds me of a point made in the book The Omnivore’s Dilemma. Meat and vegetables are often treated as commodities, but not all carrots nor pigs are alike. The diet and lifestyle of an animal have enormous impact on the nutritional content, not to mention taste, of the meat. Paying more for free range pork or organic vegetables from a local farm hardly seems expensive when you think about the difference in what you are getting compared with industrial meat and vegetables.

I hope Kina and Nina won’t stop eating completely when go back to Tokyo and have to feed them store-bred crickets.

“That’s the high dive. Would you like to try that someday?”

“No. I’m going to die someday, right?”

We’ve been having this conversation a lot lately. Several months ago, when we were looking at a dead cricket, the boy asked me if we would die too. I told him that all living things die someday, but that we wouldn’t die for a very long time. That answer seemed to satisfy him, but now it seems that to him “someday” means “the day I die.” I’ve tried to explain that someday doesn’t mean a certain day, but the morbid association persists.

I need to choose my words carefully when explaining new things to him.

The Funekko Nagashi festival in Morioka takes place during Obon. The spirits of those who died during the year are inscribed with Buddhist mantras onto a boat that is loaded with fireworks and set ablaze upon the Kitakami river. A fireworks festival follows.

The boy really lucked out this year. Last night was the third large fireworks show he’s seen this month. In Japan they tend to last from 1 to 2 hours, which is a lot longer than I remember the 4th of July being when I was a kid. Of course boy takes it for granted and got bored toward the end. He entertained himself by talking to his new imaginary friend, which he has recently defined as a four-year-old girl.

We fled the Tokyo heat around the 28th of July and aren’t planning to return until September 15th. This may be one of the last times that we can spend a large chunk of time at our house in Iwate, as the boy is starting school this April. So we’re planning to get as much out of this last year of freedom as we can.

Inevitably, being out here in the countryside makes me wonder if living in Tokyo is really a good choice. Being at the edge of a forested mountain brings a lot of wildlife, and the boy is having a great time of it. He’s caught and released a few frogs, collected a couple rhinoceros beetles, and now catches wild crickets to feed our leopard geckos.

We’re entering the Obon holiday, when the dead come back to visit us. Already a few strange events have begun. My mother-in-law had a dream-vision last night of a deceased family member and the boy was playing with a dead relative that he shouldn’t know about… Tonight we’ll go to my wife’s aunt’s house for dinner (and most likely a shochu drinkathon) and tomorrow extended family will be over here, and the drinking will begin at 11am.

The photo at the beginning of this post is from a “yomiya” or small local festival that usually prefaces a large seasonal festival, in this case Hanamaki Matsuri. The main festivities are around the 12th of September.