Dear Sake friends,
The 1st Sake Open House tasting
went very well last month. For the first time we have managed to present some
new and interesting product to the market and be more proactive…good!
The most successful part was to see the large
variety of styles and expressions that Sake and Shochu can showcase.
Considering that what we had is a 0.0001% of the market offer, its quite
impressive!
We
had some solid confirmation over the quality of the Shushinkan and Kozaemon
ranges. The Fukuju Junmai Ginjo and Fukuju Dai-ginjo could represent the
highlights of one of the finest Brewery to my view. With the skilled help of
Minatomoto-san, Sake sommelier at SHushinkan, we have been introduced to the
Frozen Umeshu’s best serve, which is due to do well in Dubai.
Kozaemon
was also present with the two Junmai Dai-Ginjo and the Kozaemon House Junmai.
Doing a tasting beside the person that actually produce them, always add texture to it. The Shiroku Junmai
Kabosu Yuzu liqueur showed a very delicate and natural infusion as well as the
beautifully packaged Junmai Umeshu.
The session then featured
over 70 new products and here some highlights:
Shinshu Meijo, Jo-Con. This is a
concentrated Junmai using the freezing technique to achieve an ABV level of
38%! Beautiful packaging! The liquid, dark in colour due to the concentration
process – it is very deep in flavour, complex – surely an experimental attempt
that creates unique flavours. Probably on the rocks as after dinner could work.
Very expensive too! From the same Brewery I would also mention the Takizawa
Tokujo Honjozo – very clean and elegant style of Honjozo from cold climate.
Okadaya from Shimane had some
interesting stuff. The Kurikuri Chestnat Shochu could be interesting in
cocktails – the Kikuya Pear liqueur and the Red Moon Shiso leaf liqueur were
good example of how the category of flavoured sake is successfully entering new
territories like cocktail bars. Both were balanced, fresh and naturally
infused. They also had a Wasabi Shochu which I thought was a bit too extreme.
Fukugao Brewery from Niigata was another
good discovery. The Usuya Ginjo and Junmai Dai-Ginjo were superb in elegance
and balance. We also had the Genshu that is stored for few months in whiskey
barrel, very unique and interesting - still have to find out for how long and
which whiskey though.
Nanbu Bijin
had few products as well and there is no need to praise the quality of their
products. In this instance we had on the table the funky Strawberry and
Blueberry Non Sugar Sake. Both come on a tall bottle of 36cl and both are a
natural explosion of fruit and skills on making quality product. Surprising was
the natural fruit flavours that both brings without any artificial back-up.
Very interesting and surely soon in Dubai!
Fujii Brewery
from Hiroshima was new to me and they had 3 Junmai Dai-Ginjo, Ryusei brand on
White, Gold and Black label – very vigorous, complex and full body – all of
them at around 17% ABV for some powerful brew form warm climate.
Shichida from Saga
had 2 interesting Junmai sake as well. I haven’t tasted anything from Saga
before and these Junmai where very aromatic – while the palate was delicate, elegant and with a mild
bitter after taste. The Shichida Migaki Junmai was my favourite versus his
brother Yamahai Karakuchi Junmai
Right
after another Saga Brewery, Asabiraki –
with the Yume Araki Ginjo and the Amabuki Junmai Ginjo Sparkling. Other
highlights were the Sawa Sawa Junmai sparkling and one of the most beautiful
sake bottle I have seen before – the Light Mizu No Eau Dai-Ginjo comes on a
40cl decanter, extremely modern and elegant – unfortunately the high expectation
from the packaging led to a disappointing tasting – I have found it too bland
and weak. It’s a 10.5% ABV which supposed to be surely delicate and mild – but
for me didn’t work.
From them the highlight for me was the
Strawberry Yeast Omachi Nama Junmai Ginjo. The yeast gives this sake a very
fragrant, fresh and herbaceous nose – the palate is fruity, delicate and the
strawberry influence can subtly be picked up. I found it very easy to drink and
an interesting style of sake to possibly be featured and experimented across
several style of cuisine.
There you go….another one from Saga. Amabuki had several expressions on
the table and the highlight was the Ura Aiyama Dai-Ginjo – Refreshing, lively,
clean and enough complexity to stand on challenging food flavours like truffles
and cheese.
As you can see we had a lot going on and the
diversity and versatility of sake is still the main thing that strikes me the
most every time. The magic that every Brewery can do in the cellar from a rice
grain is always impressive and entertaining.
Speak soon!
Giorgio Vallesi
No comments:
Post a Comment