Kubota!

One of the most famous premium sake brands in all of Japan, “Kubota” has two fantastic sake events scheduled for this week! If you can make it, I think they will be awesome! Mr. Sanjo from the Asahi Shuzo Brewery that makes Kubota will be a special guest at both events and able to answer questions and help introduce you to this delicious sake!

Don’t miss these events:

*Feb. 10th, 6-12 pm: Kubota Event at Sake Bar Decibel
*Feb 12th, 9-11:30pm Kubota Night at Sakagura

I was thrilled to visit the brewery where Kubota was made in 2008. It was so beautiful there!

The Sake is just as beautiful!

Sake Dictionary

Check it out and download for yourself. You can find the sake dictionary App here:

http://itunes.com/apps/sakedictionary

Sakes tasted include:

• Dassai 50 Junmai Daiginjo
• Nanbu Bijin Junmai Nama
• Kikusui Funaguchi Honjozo Nama
• Kikumasamune Taru
• Shirakabegura Tokubetsu Junmai
• Hakkaisan Honjozo

All around, it was a blast! Thanks George and Japanese Culinary Center for a great class and fun evening.

George Teaching Sake 101

With George-sensei and some Hakkaisan Honjozo

Mr. Yohei Ito

Timothy Sullivan: How do you describe your sake to people drinking it for the first time? What is your message to U.S. consumers of your sakes?

Yohei Ito: The history of Japanese sake overlaps with 2,000 years of Japanese history. Please enjoy the wonderful taste of Japanese sake which has been perfected through this long history. At the same time, Japanese Sake continues to evolve. To this end, new types of Japanese sake are being imported to the US. I hope that you have found your favorite Japanese sake.

Timothy Sullivan: What is special about Akita Prefecture that gives your sake it’s unique character?　
　
Yohei Ito: AKITA prefecture, similar to other places known for Japanese sake, is blessed with an abundance of natural resources. Amongst those, there are three things that are particularly unique to Akita Prefecture:

1) Abundance of water sources
The west side of Akita prefecture is coastal while the surrounding north, south and east sides are mountainous. Therefore the rain that falls upon Akita seeps into the surrounding mountains and becomes underground water, which then becomes water sources with many characteristics. These different types of water sources, when used in making sake, create unique taste of the Akita sake.

Our brewery uses the water source from the Dewa mountain range which is a very soft type of water. With this water we use a process such as “Kimoto jikomi” which is a long-term low-temperature fermentation to create a very refined tasting junmai shu.
In addition, we also use a water, rich in minerals, that surfaced from the bottom of the ocean 15,000,000 years ago. This water is used for making sake that is stronger and more vibrant in taste.

2) Abundant variety of sake rice
Akita prefecture is not simply known for rice production but also for its abundant rice varieties. Many types of rice are produced for sake . To name a few, akitasakekomach, miyamanishiki, akinosei, misatonishiki gin no sei, kame no o, are produced as sake rice. In addition there are certain rice that are only grown and harvested in Akita. Such rice also provide character and uniqueness to Akita sake.

3) The existence of a Toji group
In Akita prefecture, we have a group/association of Toji called the “San nai Toji.” Such an association is critical to the improvement/enhancement and sustainability of sake brewing techniques. More recently we see more heirs to breweries also become a toji. This unique environment in Akita has facilitated an opportunity for elder toji and younger successors to collectively compete for better techniques.

Timothy Sullivan: What is the most important factor that influences the taste of your sake? rice? water? koji? Brewing Technique? etc…?

Yohei Ito: The key ingredients that influence the outcome of the taste of our brewery’s sake is not surprisingly the quality of water and the way in which the koji is made, the temperature and length of fermentation. By leveraging the humidity and the cold winter climate, we try to achieve refined flavorful sake.

Timothy Sullivan: What role does modern technology play in your sake brewing? What role does tradition play?

Yohei Ito: Today’s technology creates an environment with improved repeatability which allows us to develop a more superior yeast and koji during the brewing processes. While the traditional techniques (such as kimoto or yamahai style) provide the unique characteristics to the sake’s taste.

Timothy Sullivan: What would your advice be for any Americans who want to learn about sake?

Yohei Ito: Given the complexity of Japanese law and regulations, it seems that it would be hard for an American to learn about Japanese sake. The intriguing part of Japanese sake, similarly to wine, is the variety of tastes that are created from the many regions’ unique history, environment and the brewery. Therefore, I believe that in having an interest and learning the background of the Japanese sake will enhance the drinking experience making the sake even more delicious.

Timothy Sullivan: How do you see the future of sake in the USA?

Yohei Ito: In more metropolitan cities like NYC, there is a growing number of people that love Japanese sake. However for the majority of the people in the US sake remains an unknown beverage. For this reason, I believe that we are merely just beginning to see the potential of sake in the US. For my part, with great enthusiasm, I would like to continue to convey the joy and tastiness of sake to those who have yet to discover. My hope is that someday soon, more Americans are able to identify their favorite sake and effortlessly select from the various types; and I hope to contribute to this effort.

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Thank you Ito-san! Very interesting, thoughtful and informative answers! I am happy to hear you are enthusiastic about the future of sake in the U.S.! I am too. I hope many more people here in the States will taste your Kariho and Dewatsuru Brands of sake. Kanpai!

Dont’ miss these events on Feb 4th:

• 6:00 pm: Akira Sake tasting at Sakaya
• 8:00 pm Akira Farmers at Sagaura for Special tasting event

I had a chance to sample this Akira Junmai and it rocks when gently warmed. Once of the best warmed sakes ever!

With Organic Akira Junami

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In one short hour, we tasted 3 sakes and learned the basic Japanese vocabulary for ordering and tasting sake. A fun time was had by all and ONYA provided delicious appetizers and yummy snacks to support our tasting!

Jon is a great language teacher and I’ll never forget everyone asking for sake! “SUMIMASEN! JUNMAI GINJO KUDASAI!!” So much fun! Keep and eye on our Calendar for the next Sake and Japanese 101 class! not to be missed!

Jon Hills and Timothy Sullivan

Teaching Sake & Japanese 101 at Onya

Golden Masu Award!

It’s the time of year again when we salute some of the best sakes of the year… Just like the Oscars with lots more sake and a lot less movie stars. This year’s list of winners runs the gamut from honjozo to cup sake to the finest junmai daiginjo. All of it delicious in it’s own special and unique way.

Without Further ado, I give you the 2009 UrbanSake.com Golden Masu Awards!

And the Masu goes to:
Ban Ryu “10,000 Ways” Honjozo

In the U.S., honjozo style sake (fortified with added distilled alcohol) are relatively hard to find. People hear “alcohol added” and think “jet fuel”! I’m here to tell you nothing could be further from the truth. Honjozo style sake can be expressive, rich, fragrant and enchanting. To prove this to yourself, look no further than Ban Ryu Honjozo. Look for that signature velvety finish and a great flavor profile and several temperatures. chilled, warm or hot, this sake will please you in 10,000 ways. This versatile sake is not to be missed.

Oyaji Gokuraku

“Here’s looking at you!” I have a special place in my heart for sake sold in the “one cup” size. No one cup stole my heart this year as did the Chiyomusubi Oyaji Gokuraku sake cup. The design of this label is based on the the anime “Ge-Ge-Ge no Kitaro“. Created by the famous Japanese artist Shigeru Mizuki (水木 しげる), Kitaro has had a wide impact on Japanese popular culture. The Oyaji character is the father of the lead character and he’s bascially a walking, talking eyeball who loves sake. Only in Japan, folks! In any case, the brewers at Chiyomusubi chose Goriki sake rice for the Oyaji flavor. This is a stroke of genius in my book. Goriki has a great nostaligic flavor that is not too pretty or quaint and a perfect match to the sake-loving Oyaji character. Cup sake is a treat… and this one is a treasure!

And the Masu goes to:
Manotsuru Four Daimonds Junmai Ginjo

Sometimes, 300ml isn’t enough, but 720ml is just too much. Enter the 500ml bottle. They are few and far between, but well worth a look-see. One of my very favorite of these sakes is the Manotsuru Four Daimonds Junmai Ginjo. Produced by Obata sake brewery in beautiful Niigata prefecture, this sake is something special. It’s a full on genshu sake bordering on 18% alcohol. This doesn’t diminish in any way the quality or well crafted feeling of this brew. I enjoy it slightly chilled and find it quite versatile as far as food pairing goes. Another win for Niigata sakes – and another win for 500ML! Thank you Obata-san!

And the Masu goes to:
Wakatake Junmai

New sakes are imported into the USA every year without fail. I’m always on the lookout for something new. What surprises me most is when something new comes from someone so familiar! We all know and love Wakatake Junmai Dainginjo sake, but the folks at Wakatake brought in their Junmai sake this year. It’s got a slight creaminess that I just find irresistible and yet, it maintains that wonderful feeling of shizuoka simplicity that makes the junmai daiginjo such a hit. This is a great expression of what a Junmai can be and a welcome addition to the Junmai lexicon in the US. Kanpai!

And the Masu goes to:

Kasumi Tsuru Extra Dry Junmai”

“What do you have that’s DRY?” Oi, If I had a first class ticket to Japan for every time I’ve heard that question! Many folks State-side have gotten this notion into their head that the best sake is Dry sake. Super dry sake is super yummy in my book, so I love to have a primo example of what dry really is at the ready when people ask for it. My textbook example is the delicious Kasumi Tsuru Extra Dry Junmai. It’s dry without being over-exaggerated and unbalanced. Imported by Joto Sake importers and a product of Hyogo Prefecture, this sake has a delightful depth and distinct dry edge that make it in my book the great exemplar of what a well rounded dry sake can be! Enjoy this gem at all temperatures!

And the Masu goes to:
Kirinzan Junmai Daiginjo

I first tasted this sake at Sakagura Restaurant on New Year’s Eve a few years back. Our server left the stunning bottle on the table for me to admire as I sipped on the sake. This left all my senses pleased! Kirinzan makes a balanced, clean and pure Niigata Junmai Daiginjo that is a treasure in and of itself, but the beautiful bottle just adds to the enjoyment of this sake all the more. This “total package” is a feast for the senses and a true testament to everything a sake can be. For me, this is one of the very best. Enjoy it yourself for a special occasion, with friends or simply on it’s own. Without a doubt you’ll taste the quality that is it’s own reward.

Well, there you have it. Congratulations to all the winners and I’ll be on the look out in 2010 for any new sake stars on the horizon… Kanpai and Happy New Year!