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    June 30th is Soba Day! Enjoy Matcha Soba with Kizakura Yamahai Jikomi

    27 Jun 2019

    What is Matcha (Green Tea) Soba?

    In Japan, there are many foods that use tea such as ochazuke, cha-soba and many sweets. It is not certain when and how cha-soba (tea soba) first originated. In 1978, packed cha-soba was sold at the stores for the first time. They are made with flour, buckwheat, matcha powder or tea extract and some salt. Adding green tea to soba, it makes not only the color prettier but also makes the noodles more chewy.

    The addition of green tea also adds a subtle yet elegant flavor when compared side-by-side with traditional buckwheat, or soba, noodles. During the hot and humid summer months in Japan, cha soba is especially refreshing when served chilled, and the subtle flavor of green tea takes this dish to another level. It is eaten as per normal soba noodles and comes in both hot and cold varieties.

    Green tea soba is also very healthy as it contains both the benefits from buckwheat and green tea. In the Edo period in Japan (1603 to 1868), many upper-class citizens suffered from a disease called Beriberi due to low thiamine levels. They discovered that soba noodles are high in thiamine and help prevent this disease. Green tea powder is packed with antioxidants including the powerful catechins which might help strengthen immune system and prevent from chronic diseases.


    Recommended Sake Pairing

    As a pairing for matcha soba, we recommend Kizakura Yamahai Jikomi sake. The components in soba and sake synchronize with each other creating the harmony of rich flavor. Sake is rich in amino acids which results in umami flavor. Soba is also very high in amino acids compared to udon or ramen noodles.

    A fantastically affordable sake for drinking every day, Kizakura Yamahai Jikomi is a staple in Japanese restaurants, and for good reason. It is a mellow and soft sake. If you're new to sake this is a fantastic choice, as it develops different characteristics at different temperatures, allowing you to explore your own palate.

    Kizakura Yamahai Jikomi win awards every year thanks to their decades of experience, coupled with an endless passion for reinvention and innovation.

    Yamahai Jikomi is made using a traditional slow fermentation technique process at low temperatures with extra time and care. This gives this sake rich flavour and semi dry taste with a good amount of acid. Kizakura Yamahai is a perfect matching sake with any Japanese dishes. This is a sake suitable for everyone and every day.

    Since June 30th is Soba Day, we recommend trying Matcha Soba noodles with Kizakura Yamahai Jikomi sake!