Tokyofoodcast
sake of the week
Sake of the week #024: Shū Mochigome Junmai
“And, it’s not just any mochigome…” Ichimura-san continued with the story behind Shū. What’s called Shū today was produced and sold as Sakuragawa right up to the World War II when the brewery was forced to stop production by the military government. Locals in Obuse in that era knew sake with two names: Sakuragawa and Masuichi. Sakuragawa was the sake they drank on special occasions.
Sake of the week #022: Kuroushi Junmai Umeshu
When I saw this label yesterday at a sake and potluck with friends, it really cracked me up! The old lady on the label cannot stop crying because the umeshu made with Kuroushi Junmai is so good! Every detail is so “not” Kuroushi.
Sake of the week end of summer round-up
Tokyofoodcast will be on a short summer break, but SOTW will resume in September. In the meantime, I thought to try a bit of SOTW trivia.
Sake of the week #021: Kamekameha Sumeragi Junmai Daiginjo
During the first week of August, at a tasting event planned by the Nomu Rangerswe invited Uehara-san from Uehara Shuzo, Shiga, who is famous for the very robust Furosen brand, as our special guest. As we were getting ready for the tasting, I almost had another “oops” moment. I was putting the 12 bottles up for display, when I heard that the second one was called Kamehameha. “Uehara-san is going Hawaian!”, I thought. I looked at the label carefully before I said anything and saw no picture of King Kamehameha. Instead, three very square kanji read, Kamekameha.
Sake of the week #020: Juji Asahi Junmai Ginjo Revisited
Many lines here are aged in the tank for a year to a year-and-a-half or longer without any special refrigeration. Something is different about letting the currents and flows of the sake find their own way in that large tank in the corner. For some kura, trusting their brew, a large investment in time and resources, to the vagaries of less controlled aging would be unacceptable, but here something makes it work; creating a rich complexity of fragrance and flavor that is unique. When we asked for details about the aging process, Terada-san just showed her real faith in the traditions of her kura. There is some magic in these tanks, in these old rooms, that just can’t be replicated.
Sake of the week #019: Kiichiro-no-sake Daiginjo
Kiichiro-no-sake Daiginjo This week, my friend and I brought one bottle of sake each to a dinner at a restaurant with more than 20 people. The event was at an all you can drink restaurant that takes group reservations only. In addition to this group only policy, the interesting concept behind this hole-in-the-wall type place [...]
Sake of the week #018: Oyama Funa-kake Shizuku-shibori Daiginjo
Back in May, I received a startling call late one evening from someone I met through sake. She burst out, “You would not believe what happened!”
Sake of the week #017: Hekiiken Danginjo Junmai Nama
Photo: Hakiiken Daiginjo Junmai Nama When I opened the package from Brian for July SakeSwap, hadn’t ever seen sake in such a nice bottle. I uttered “Oh My God!!!”. Then I immediately tweeted Hekiiken with a picture of this very summery beautiful blue bottle. Hekiiken is brewed by Masuichi-Ichimura Sake Brewery in Obuse, Nagano. I [...]
Sake of the week #016: Azuma Rikishi brewed in 1987 … in a can?
Azuma Rikishi Honjozo in a can, brewed in 1987 Tim at UrbanSake.com is going to be running his special week-long cup sake promotion starting July 13. As a big cup sake fan, I am so looking forward to seeing what he is going to feature all week, and just from his sneak previews and pictures, [...]
Sake of the week #015: Koro Daiginjo
Photo: Koro Daiginjo I never say no to the opportunity to enjoy nihonshu. This week, when an afternoon meeting turned into a sake affair, I was so happy I could stick to my discipline. Immediately after the green rectangular bottle showed up, I cried “YES!” to the temptation to taste what’s described as the Gift [...]
Sake Tourism
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