Tokyofoodcast

Sake of the week #035: Tatsuriki Junmai Daiginjo Nihon no Sakura

No wonder Tatsuriki never lets me down…

Sake of the week #034: Shosetsu Daiginjo

Last weekend was the big Shizuoka Sake Tasting Events at the JALT2009 conference at Granship in Shizuoka where over 1,700 language specialists and academics from all over Japan met for a long weekend. Some participants even traveled internationally to join in. To wind down a bit at the end of the long days at the conference, I was asked to organize Shizuoka sake events for participants two evenings at the conference.

Sake of the week #033: Wakatake Daiginjo Onikoroshi

In which Et-chan goes all the way to San Jose for sake from Shizuoka!

San’in Trip: Day Five-Historical Silver Town-Iwami Ginzan

Downtown was surprisingly quiet with more historical sites, a few shops, and a captured glimpse into people’s daily back in the good old days.

Sake of the week #031: Hagi no Tsuyu Genryu Wataribune Ginjo Junmai Muroka

Fully 85% of Hagi no Tsuyu brew stays right at its home prefecture, consumed in Shiga. Somehow in Tokyofoodcast’s fridge, though, their Genryu Wataribune Ginjo Junmai Muroka gets refilled every time we finish one. It’s one of those bottles on auto-refill mode whenever I go to Mitsuya in Nishi Ogi.

Sake of the week #030: Masumi Yamahai Zukuri Junmai Ginjo

In September, I visited Keith-san, marketing manager at Masumi in Suwa, Nagano. When he mentioned a new Yamahai Zukuri Junmai Ginjo, how could I resist getting a bottle to try at home! Even when the transaction meant possibly missing my train back to Tokyo, I had to grab a bottle that had only been released a few days before.

We finally had a chance to try it this week. Having been aged for two summers, this Yamahai had a deep note of honey balanced by a gentle acidity leading to a clean finish. We enjoyed it first by itself and admired the golden color.

San’in Trip: Day Four-Izumo-Land of Myth and Faith

Then, we were off to the Izumo Grand Shrine which is believed to be the oldest shrine in Japan. And, it is rich with myths and legends. In October, all gods from throughout Japan gather at this central location. What do they do? They hold conferences and discuss various topics such as liquor production, marriage ties, and the yield of grain during the previous year. Where do they stay? There are special guest houses on the premises to host gods while they visit the shrine! Even today people believe in the uber-power of the kamisama here and pay a special visit.

Sake of the week #029: Sawa no Hana Junmai Ginjo Hitogokochi

Funny how just a slight change in the weather and temperature can change your cravings. The days are still pretty hot, but it has cooled down in the evenings quite a bit lately. For the first time this fall, I was craving creamy, hearty pasta. So, I mixed a jar of artichoke cream sauce with sake kasu, sauteed onion, butter, flour and non-fat milk to dish up with some big tube pasta.

Then the drink choice. I had already poured a good amount of Shichihonyari Junmai we had in the fridge from a couple nights ago in the sauce and it was almost gone. So which bottle to open? Sawa-no-hana Junmai Ginjo Hitogokochi was my pick.

San’in Trip: Day Four-A Glimpse of Samurai Culture in Matsue

Tucking our feet under the comfortably warm table, we listened to the boatman singing old rowing songs and looked out at the the moss-covered walls or an elegant white heron resting in the middle of the still, green water. Time seemed to slow. Then, the skipper said “now we are coming up to a series of low bridges and make sure you duck”.

San’in Trip: Day Three-Fished out! And Monsters Too!

After the crabfest at Gyosantei, we started our third day at a hotel which also serves as a dormitory for sailors by the port of Sakaiminato. Although not a soul besides us seemed to be wandering the harbor or the streets on that sunny spring morning, the clear sky at this working port town was filled with the “clang, clang, clang” from the shipyard echoing through an otherwise very peaceful neighborhood.