Whilst not quite as simple as pushing a fresh, floral and fruity junmai daigingo to the back of your cupboard and trying to forget it exists for the next five years, aged sake is indeed a real thing. Specially pre-aged nihonshu (known as koshu) makes up a tiny amount of total sake production and sales and as a result is hugely misunderstood, forgotten or ignored.
Continue reading “Guest Post: Hyakunen Mae Kimoto – Mansakuno Hana Junmai Koshu Review”
When it comes to premium sake, the Dassai brand created by the Asahi-Shuzo brewery remains a constant powerhouse. Their junmai daiginjo range has captivated drinkers across the globe and I’ll add myself to that list of evangelists. The Dassai 23, 45 and 39 rank among my favourite nihonshu and it’s intriguing to see the kind of innovations that the Asahi brewery continues to champion.
Jordan Smithcroft also enjoys Dassai sake and he’s written up a great review of the epic sparkling Dassai 45 junmai daiginjo nigori.
Continue reading “Guest Post: Dassai Sparkling 45 Junmai Daiginjo Nigori Review”
Considering Asahi-Shuzo is the largest sake producer in Niigata prefecture the washi paper label of its Kubota Senjyu (1000 Long Lives) is a charmingly personal touch. And whilst online retailers seem caught between the technicalities of whether to best market as ginjo or tokubetsu (special) honjozo, the brewery’s own website is happy to promote the Kubota range for its‘subtle flavo[u]r’ and ‘mellow… and gentle taste.’
Continue reading “Guest Post: Kubota Senjyu (1000 Long Lives) Ginjo By Asahi-Shuzo”
Being a superhero is a tough gig. There are innocent lives to save, bad guys to stop and ideals to live up to. So, when a character like Katana finds a moment to herself, she’ll want to make the most of it. The Pop Culture Pub Crawl investigates the drinking habits of different superheroes.
With her dedication to Japanese tradition, I’d see Katana carrying out a personal drinking ritual that would bring her closer to her ancestors.
That this isn’t even Dassai 45’s first review in Yamato Magazine is testament to its popularity in the world of English-speaking sake enthusiasts. Asahi-Shuzo’s flagship junmai daiginjo is probably largely behind the brewery’s decision (and ability) to open a new premises in New York. That it is amongst the most recognisable and celebrated sakes in the West is undeniable. Continue reading “Guest Post: Dassai 45 Junmai Dai Ginjo by Asahi-Shuzo Co. Ltd Review”
The Pop Culture Pub Crawl highlights the drinking habits of different superheroes and Wolverine has a reputation for being one of the booziest members of the X-Men. Wolverine’s love of Japanese culture is one of his defining traits, so let’s take a look at the type of hooch that he’d drink when out on the town in Japan.
Continue reading “The Pop Culture Pub Crawl: Wolverine (Part 2)”
The International Wine Challenge (IWC) judges can’t get enough of Takedo Shuzo’s Katafune range sakes, which scooped top awards in the 2013 and 2015 competitions. According to its website the brewery, located in the western port city of Niigata, was established in 1866 and is currently proudly managed by the ninth and tenth generation of its founder Seizaemon Takeda.
I chilled a bottle of Katafune Junmai and decided to forego the label recommendation (‘an excellent drink with dinner’), interested instead in how the sake carried itself.
Continue reading “Guest Post: Katafune (Lagoon Boat) Junmai by Takeda Shuzo Co. Review”
Despite accounting for a large majority of all sake consumed within Japan, futsushu remains the least desirable classification in the West. For most sake is an unusual and somewhat luxurious product, consumed on special occasions. Sampling premium styles with bold, distinctive flavours makes the experience worthwhile and memorable. Futsushu’s reputation as simple ‘table sake’ doesn’t play well to this. For those who do wish to give futsushu a go, Yucho Brewery’s Choya is by far the obvious choice, being inexpensive and readily available.
Food and drink have the power to be transformative, whether it’s through unearthing a new culture, or the simple joy of spending time with friends and family. That sense of magic can be felt in certain ingredients and transform how we look at categories such as mould. Koji is exactly the kind of magical substance that will change your perception of how a mould is used in food and drink.
Koji Alchemy, written by Rich Shih and Jeremy Umansky, is a comprehensive guide on understanding what makes koji so versatile. From delving into the history of different strains, to offering one-of-a-kind recipes, Koji Alchemy is a must-read book for chefs, fermentation enthusiasts and anyone who’d like to expand their knowledge on an ingredient that’s ushering in a new wave of innovation.
Continue reading “Koji Alchemy Review: A Book That Will Change Your Perception Of Mould”
This follow up article builds on the two areas – “ingredients and equipment” – previously investigated which continue to cause challenges to international sake breweries, often leaving their owners scratching their heads, and reaching for their cheque books.
So, assuming you have your brewery now built and all the ingredients to hand, ready for that first fermentation, can you confidently fire up the rice washer and steamer with enough knowhow to make even a passable end sake?
Continue reading “Guest Post: The Challenges Of Making Sake Outside Of Japan (Part 2)”
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