The Corona virus has given me a lot of free time, and I've become interested in saki, making it my lifelong hobby. Here are some of the best Japanese sake encounters possible.
コロナ禍で日本酒に興味を持ち、死ぬまでの一生の趣味と位置付け、日々様々な日本酒と出会い、そして美味しい食事も探し求めるさすらいの呑んべい。可能な限り素敵な出会いをご紹介。
Finally, the last one for the tasting party? The tasting is. I expected nothing from this third bottle. This is a never-before-seen sake from a local brewery that I purchased on a recent trip to a commercial shoot.
Sunmata No Kyou
Sunmata No Kyou
Sunmata No Kyou
For more information on this attraction, click →Here
Sunmata No Kyou
Sunmata No Kyou
Sunmata No Kyou
It took me about five hours to get there, a long way along a narrow mountain road, and the local sake was displayed at the tourist attraction, and the view of the bridge was on the label. I knew I had to buy it as a token of my appreciation!
It comes in a proper box.
Sunmata No Kyou
Sunmata No Kyou Details
Half of the box is an advertisement for the bridge. It was only identified as a pure sake, there was no rice polishing ratio, and the official website was virtually untouched. The only thing I could tell was that they have been making sake for a long time. The alcohol content is moderately high at 19 degrees.
Old cap
Sunmata No Kyou Cap
Opening the bottle
The aroma is that of a Showa-era sake, with a weak alcohol that makes you squeal.
Gubit
outside of rankings
Sunmata No Kyou Chart
Surprisingly, it has a melon-like sweetness similar to muskmelon, with just the right amount of sweetness and sourness, and a crisp, clean finish. The taste seems to go well with both meat and fish. The alcohol taste that passes through the nose is not too sweet, and the spiciness and sharpness are well controlled. It was like discovering an unexpected treasure. The other two winemakers also ranked it first by a wide margin over the two bottles we drank today. This sake can be drunk for a long time and never gets boring. The other two were good, but the Nishikigoi was not to our liking, and the Hokusetsu was unanimously agreed to be an aperitif, and lastly, a sundowner or a mid-dinner drink.
I saw a new frontier of hidden and unknown local sake.
This sake was not distributed on the Internet. It may be a sake that only the locals know about.
Sashimi prepared by the son of a sushi chef. What you have is your friend!
In the end, we broke up nine and a half hours after we gathered. It was a fun time.
Following the Nishikigoi, the members of the group continued tasting. Next up…. The Hokusetsu was recommended to us by a shopkeeper at an antenna store in Niigata, and won an award at a sake fair.
In case you are wondering, YK35 is Y of Yamadanishiki, K of Kyokai No. 9 yeast, and 35% polished rice ratio, which translates to YK35.
I hesitantly asked myself, “If I don’t drink it now, when will I drink it? Most of the time, when you want it, it’s usually not there.” So we nodded and bought it as a contribution to the community.
Hokusetsu YK35
Hokusetsu YK35
Sake with a box is usually high-end sake.
Hokusetsu YK35
The rare deep sea blue with gold letters. A color scheme seen in Western Europe. In contrast to Nishikigoi, the label is designed in a Western style.
Symbol Mark Design Concept In 2013, Hokusetsu celebrated its 141st anniversary, and as it looks forward to the next 100 years, we wanted to create something that would fit in with the times, rather than something that would be strongly modern. The design is a renewal of the crest.
The triple line of the snow pattern, drawn in a series of regular circles, represents rice, water, and koji, the ingredients of sake. The rough waves of the Sea of Japan and the mountains that line Sado Island also appear in the design, giving the impression of the freshness and strength of freshly brewed sake. The snow pattern contains the necessary textual information, so that the entire Hokusetsu story can be told with a single symbol mark. The basic color is “dark blue almost black. The name “Hokusetsu” comes from the fact that it aims to produce sake that is as smooth as melting snow. The deep navy blue color was chosen to evoke the cold, tense atmosphere of the brewery during the snowy season, the depth of the ocean, and the profundity of sake brewing.
While retaining the existing image of “sake-like” that everyone has, the atmosphere is a mixture of nostalgia and novelty, which is appropriate for Hokusetsu, which continues to evolve by adopting advanced technology while inheriting traditional sake brewing techniques.
Hokusetsu YK35
If you look carefully, you will see that the brewery is located on Sado Island. Sado Island is known only as the place where Zeami was exiled to the island, the gold mines, Tokitori, but I had no idea there was a brewery there. I would like to visit there someday!
History of Sado Island
The beginnings of Sado are quite old, with excavated remains indicating that people lived in the area 10,000 years ago. Migration from the mainland is believed to have begun around the 8th century, and temples with names related to the mainland, such as Hasedera, Kokubunji, and Kiyomizudera, were built. It is said that exile of people who were defeated in political disputes in the capital began around that time. In the Edo period (1603-1867), Tokugawa Ieyasu focused his attention on the gold and silver mines on Sado Island and began to develop the area under the direct control of the Shogunate. The gold and silver mines on Sado Island have supported the finances of the Tokugawa Shogunate for more than 260 years since then. Currently, in addition to utilizing the remains of the gold and silver mines as a tourist resource, various activities are underway to have the gold and silver mines registered as a World Heritage site.
Sado Island is a special island in the eyes of the Japanese.
Hokusetsu YK35 cap
Hokusetsu YK35 cap
The cap is an old cap.
Now, open the package
Hokusetsu YK35
Weak smell, slightly sweet aroma of ginjo
Gulp.
Japanese Ranking 110th Niigata Prefecture Ranking 12th
Comment :A Sake of Sado Island! Light, dry and refreshing! It is a delicious sake.
Comment :B My first Sado sake . The aroma was good, mellow, and delicious. The aftertaste is also refreshing, so the food was delicious as well.
Taste Evaluation
Taste Evaluation
Very easy to drink, the mouthfeel (impact) of the Asahi Sake Brewery is close to that of a washin, a watery sensation. The taste is very mild, and at the end, the umami and acidity combine to create a nice, stimulating spiciness that passes down the throat. The slightly sweet aroma is tempting, but when you drink it, you will find that it is a clean, light, dry sake. However, since we are a group of foodies and drinkers, I pointed out that this sake is appropriate as an aperitif.
The acidity, which can make people like or dislike sake, is very controlled and easy to drink, but it is indeed sweet, as is the trend these days. What my foodie friends are probably saying is that it is too sweet to drink for a long time if it is meat or fish in the main dish.
Plate of assorted sashimi
plate of assorted sashimi
I thought it was indeed a different way of looking at it. In the end, I finish my second bottle. The snacks were, as expected, professional. I process horse mackerels from the supermarket, and my life is blessed with friends. It is indeed professional to be able to do so much with only what is sold in the supermarket. The drunken holiday continues.
Continued from last time. A party fiasco at noon. Actually, let’s drink this sake together at this gathering. It was previously featured in a magazine at the Niigata prefecture branch in Shibuya, and the bottle had a strong impact on us. The price was so high that I hesitated to buy it the first time I saw it, but the second time I decided to buy it.
I did a lot of research, but there was too little information about this sake. And there was almost no information even in magazines. The rice polishing ratio is also a mystery. The purpose is to let people just drink it without looking at it and think it tastes good.
The only thing we can tell is that the alcohol content is 17%, which is quite high for sake.
So it’s a carp against goldfish sake. It is rare to see white bottles of sake.
So it’s a carp against goldfish sake. It is rare to see white bottles of sake.
What is “Goldfish Sake”?
In conclusion, “goldfish sake” refers to sake that is so thin that goldfish can swim in it. The Sino-Japanese War and prolonged recession in the early Showa period (1926-1989) caused a serious shortage of goods in Japan. In such a situation, sake breweries tried to make money by making more sake, and they created “Kingyo-ssake,” a sake so thin that goldfish could swim in it.
In other words, it is a fake. This led to the idea of grading sake and items that had to be written on the label notation.
NisikiGoi
The stopper is also of a type I have never seen before. I remember drinking yogurt like this.
Opening the bottle
NisikiGoi Opening the bottle
NisikiGoi Opening the bottle
A little sweet aroma of junmai sake.
NisikiGoi
Gobbit after Gobbit after Gobbit, since there are three of us this time.
Three glasses
Taste Evaluation
NisikiGoi chart
The three people who tasted the sake, including myself, had three different answers. I thought the rice was sharp, and it was made into a Showa-era junmai sake with a light, dry taste. I think it probably falls under the category of “SouShu”. The other two are late sons of a restaurant and sushi bar owner, and are drinkers, so they prefer a more sake-like sake. The moment you drink it, it is fruity, but it has a unique sharpness or spiciness. This may be the reason why I don’t like it. Overall, the taste is complex, with a suppressed miscellaneous taste, and very distinctive. It has a taste that is exceptional compared to other sake I have had. Maybe it tastes good hot. Showa light and dry. It has a delicious, crisp taste all the way through to the end, with a suppressed miscellaneous taste. Since this sake has high potential, it seems to be a good match for dishes with a certain degree of strong flavor or salty food.
today’s dish
raw sliced fish
On this day, the son of a sushi chef processed fish from the supermarket. The second bottle will be opened later!
So, I’ll open a bottle in succession. The first one is “Dassai Sparkling”. It is a well-known and very popular seller. I decided to make a sparkling toast. A drinking party was held with a friend from a restaurant and two classmates who followed in his footsteps in his family’s sushi restaurant, for better or worse.
Talk about making a toast, sparkling is the way to go.
Dassai Sparkling
Dassai Sparkling
Sparkling gives the impression of being sweet, so this is just the right amount.
About Asahi Brewery
Asahi Sake Brewery, which is well known for its sake, I would like to visit the brewery after Corona settles down at this time.
This sake called “Dassai” is definitely something you should understand. It is one of the best, most famous and popular sake in Japan. One of the reasons why it is so popular is because it is easy to drink. There are many people who got hooked on sake because of Dassai. Its cost-effectiveness has also attracted a lot of attention. It is said that the taste and price slowly spread by word of mouth, and the increased name recognition made it even more popular. At one time it was so popular that it was hard to drink, but recently it has become so popular that it is now available at many izakaya (Japanese style pubs). The brewery is located in Yamaguchi Prefecture, the westernmost prefecture of Honshu. Therefore, if you are new to sake, we recommend that you try Dassai first.
My friends can’t wait and want me to open it as soon as possible.
Composition Table Dassai
Dassai Sparkling spec
Dassai Sparkling spec
I looked through it quickly at one point. Feeling grateful
Dassai Sparkling cap
Oh, it’s different from the Kid’s time. Is it the bottle opener method?
Gulp!
Dassai Sparkling
Dassai Sparkling
The bubbles are so refreshing – squish squish squish. I never dreamed that sake could fizz.
Gulp!
Japanese ranking 13th Yamaguchi Prefecture Ranking #1
comment: A It’s been a long time since I’ve had otters. I thought it would be sweeter than I remembered. It was spicier than I expected.
Comment: B Sparkling Sake Sweet but carbonated and refreshing. You can taste the flavor and taste of sake without being fooled by the acidity or sweetness. Great as an aperitif.
Taste Evaluation
Dassai Sparkling evaluation
Easy to drink without resistance. The sweetness is controlled and the lactic acidity is not unique to sake, but a familiar yogurt-like sourness. It is still fizzy, so it is more like carbonated yogurt than sake. The sweetness of the rice in it makes it very easy to drink, even for beginners. However, if you are going to drink it with food, it is best to drink it with light dishes or desserts, or as an aperitif. One glass is just right. If you go with the image of Champagne, the sweetness is different, so before you drink it, you should keep in mind that it is a sake. If champagne is like ginger ale, Otters Sparkling is like a yogurt sour.
I have recently become interested in sparkling. I thought I would try a variety of sparkling sparkling products. This time, I happened to be in the Ginza area on business, so I went to Hasegawa liquor store. As is the case with sparkling wine, all liquor stores have a small selection of sparkling wine, so there is not much room for choice, and the prices are rather expensive…
I’ve recently started cooking a little bit under the influence of a friend, so I’m making pizza at the same time.
pizza making
homemade pizza
homemade pizza
Ingredient details
Daiginjo Namaisake There is no such a detailed classification of sparkling wine, but we would like to continue to examine whether there is any difference between Namaisake, Daiginjo and other sparkling wines.I like it. Sake is spreading its flag to the world.
Kid Junmai Daiginjo Sparkling
Kid Junmai Daiginjo Sparkling
Kid Junmai Daiginjo Sparkling
Oh, a safety belt.
Kid Junmai Daiginjo Sparkling
Kid Junmai Daiginjo Sparkling
Kid Junmai Daiginjo Sparkling
Sitting on it.
If you don’t drive slowly and safely, it will explode.
Kid Junmai Daiginjo Sparkling
Kid Junmai Daiginjo Sparkling
Kid Junmai Daiginjo Sparkling
Kid Junmai Daiginjo Sparkling
The atmosphere is stylish. Can we call it sake? No, this is New World.
The Role of Sparkling Wine in Japan
In recent years, in order to promote sake around the world, Japan has taken a cue from sparkling wine and added carbonation to make it easier to drink and more accessible to foreigners. Most sparkling sake is fermented in the bottle and is made to look sparkling by using natural carbon dioxide gas.
As for sparkling, we will continue to drink it, so keep an eye out. It is also a good match for western cuisine.
homemade pizza
In parallel, the pizza is also good. Original bean sprout Korean style cheese pizza.
Korean Style Pizza Recipe
Ingredients (2 servings) 4 cloves grated garlic 2 1/2 tablespoons gochujang (red pepper paste) 2 tablespoons soy sauce 3 tablespoons oligosaccharide (honey or sugar can be substituted) 1 teaspoon curry powder 1/4 of a grated onion (finely chopped into small pieces is OK) 1 tablespoon oyster sauce 1 tsp. hot chili pepper (can be left out if you don’t like spicy food) 4 sprinkles salt and pepper 2 tablespoons white wine (substitute plum wine or apple juice) 2 chicken thighs, cut into bite-sized pieces 150 g cabbage (torn by hand into bite-size pieces) 1/2 onion, thinly sliced 1 potato, peeled and sliced into rounds 1 green onion, sliced diagonally Recommended toppings Pizza cheese, to taste Sesame seeds, to taste
Finally, preheat to add heat to the vegetables of your choice.
Gulp.
Japanese ranking 16th Wakayama Prefecture Ranking 1st
Comment A : Fruity with a fine carbonation. It’s very refreshing with a sour and bitter taste.It’s easy to drink, but it’s not very much and it finishes quickly .The gasiness was milder than I expected, so it could have been more carbonated .That was delicious! Thank you for the food .
Comment B : If it’s bubbles, I like to enjoy them even before drinking. It is blissful to watch multiple bands of fine bubbles rising in the air. Well, then, champagne is fine, but I would be happy to enjoy sake as well. But unfortunately, I can’t enjoy it as much as I would like, perhaps because of the liquid component or the presence or absence of the tailings.
It is delicious. But a little more.
Taste Evaluation
Kid Junmai Daiginjo Sparkling chart
It is less sweet and somewhat cloying, but has a tartness similar to yogurt that makes it easy to drink. Sparkling wine has a kind of astringency of grapes in the sweetness that makes it hard to get tired of it, but it has a strong sweet component, which is one of the good things about sake, so it is probably best to have a glass or so as an aperitif. It is not meant to be drunk in large gulps. I was in a good mood by the time I got going and finished it all by myself. Still, the sweetness and weak carbonation make the drink refreshing to drink through, and it has a delicious flavor that is different from wine sparkling. The yogurt and amazake seemed like a hidden flavor breeze.
homemade pizza
The pizza was also delicious, so it was a happy day.
The last time I bought Wind Forest, it was delicious! I wonder what other kinds taste like. I went to Mizuhashi Sake Shop to try to enter a new world of drinking comparison.
The last time I bought Kaze no Mori, it was delicious! I wonder what other kinds taste like. I went to Mizuhashi Sake Shop to try to enter a new world of drinking comparison.
Thank goodness it’s there. I had a good experience with Junmai Daiginjo, which was recommended to me by the clerk last time.
The days have passed since then, and my experience has improved to a certain degree. I decided to go for Junmai instead of Ginjo and picked up Kaze no Mori ALPHA8!
It’s not a good shot, but what is it? The bottle is not like a sake bottle, but it looks like a bottle from the ancient Middle East.
Ingredient details
The reason why we chose Kaze no Mori ALPHA8 is that it is 100% polished rice. Not that we don’t use rice, but that we don’t polish (shave) the rice. I’m interested in the fact that the rice is 100% milled rice. It is very interesting, isn’t it? The alcohol content is a little high at 16%. The 100% Akitsuho, which is made with local love, is the mark of Kaze no Mori. We are very interested in it.
Kaze no Mori ALPHA8
Kaze no Mori ALPHA8
It is a screw bottle. The brewer’s name is engraved on it.
Opening the bottle
Poof! Gas as big as champagne! This is amazing! I was blabbering to myself.
Kaze no Mori ALPHA8
Kaze no Mori ALPHA8
Different shades
Kaze no Mori ALPHA8
Oh, no. Did you notice it? The difference from the usual.
Yes, I took off my glasses and looked twice. I took off my glasses and looked twice because they have a blue light cutoff. (Lenses with blue light cut are not clear lenses but have a slight yellow tint, which makes white objects look a little yellow.)
And if you look closely, you can see a gaseous feeling like carbonation.
The aroma is a faint vanilla sweet aroma of pure rice.
This hue is due to the fact that the raw material is made from brown rice, which gives the sake a slightly brownish tinge, rather than the transparency of typical sake.
Why milling from brown rice?
Brown rice is taken from rice and processed from brown rice to polished rice. The degree to which the rice is polished is indicated by the milling ratio.
What are the effects of this process? The more polished the rice is, the more pronounced the aroma will be when the sake is made. On the other hand, the closer the rice is to brown rice, the more complex the flavor will be.
Kaze no Mori ALPHA8
“They created UNDERWATER… inspired by this beer…” No need to make it look like the color. I don’t think so, but upon closer inspection, the initial setup is very different from the sake I’ve seen so far. Inspired by the makers of a beer made with 80% brown rice, we looked into ultra-hard water, deep groundwater, No. 7 yeast, and the amorphous process.
In order to achieve this, they also invented our own unique process, the Amorphous process. The amorphous starch, which is usually achieved by steaming rice, is realized by a special heating and roasting process.
Is this a particular way of doing things? Everything is a non-theoretical use.
Gubi!
Japanese Ranking 2nd Nara Prefecture Ranking 1
Comment :A Thick and heavy peanuts in the mouth, with a bitter taste like diced peanuts and coffee, and raw material aroma like almonds and toast, with a slight white sugar finish. The finish is firm and thick, with a clean aftertaste.
Comment : B Sweet brown sugar with dried olives, dense foam, aromas of almonds and boiled peanuts, round sourness of dried plums, some serpentine notes of beer, coffee bitterness, and some bitterness like bitter tea.
Taste Evaluation
Kaze no Mori ALPHA8
The impact is a ginjo-like aroma and citrusy sweetness like tangerine, changing to a sugary melon, with a slightly gentle bitter finish. It is so good that you can’t go wrong with the Kaze no Mori series. It has a marrowy flavor and is a more junmai sake than the previous Kaze no Mori 507. It is easy to drink with a good balance of ginjo and junmai types, suitable for those who are not used to drinking sake until they get tired of drinking it, and for sake lovers to drink before a meal as a stretch for the stomach. It has a delicious sweetness that is the main flavor, so it is best served chilled as an aperitif. It might go well with stir-fried or oil-based foods.
I drank it with stir-fried vegetables and couldn’t stop.
In Japan, this home-style dish is stir-fried with vegetables, bean sprouts, and meat. It is a simple dish that can be made in any home.
wish you all the best