Fruit and sake are a great combination. Umeshu is one of the most famous fruit liqueurs but there are many other which are just as delicious.
Miwaku series produced by Maruishi Shuzo are a great choice of fruit liqueurs. We would like to introduce three different flavors – yuzu, peach and mango. The base for all the three liqueurs is junmai-shu so you can also expect a high-quality taste of sake. The light alcohol percentage of just 7% is attractive even to those who don’t like alcohol and it is perfect for making cocktails.
If you feel like drinking something refreshing, we recommend trying Miwaku no Yuzu. It is great diluted with soda or for making simple cocktails. Try mixing Miwaku no Yuzu, vodka and a squeeze of fresh lime. Miwaku no Yuzu with gin and tonic is also a great combination if you like a bitter touch.
Miwaku no Mango is great for those who crave the flavor of tropical fruits. It is made with alphonso mango which is considered to be among the most superior varieties of the fruit in terms of sweetness, richness and flavor. The best way to drink it is mixing with juice. Mix Miwaku no Mango with orange or mango juice to your liking. Match it with dried fruit for the best experience.
Last but not least one is for juicy peach lovers. Miwaku no Momo is mildly sweet so it goes down very easily. The peach taste gives this sake just the right amount of sweetness. Try mixing it with rum or rose sparkling wine. Add Miwaku no Momo, rum and orange juice to your liking to achieve a tangy and sweet taste.
Enjoy the fruity feeling!
Winter Hot Sake Battle Vol.1
Hatsumago Tokusen Honjozo (Yamagata) – Toshi’s always favotire warm sake. Best to drink at 45c warm
Tatsuriki Tokubetsu Junmai Red Dragon (Hyogo) – Hyogo Special A area grown Yamadanishiki rice 100% used. Full of Umami of Rice!
Soon you can try both at Wabi Sabi Garden in Smith St!
As you may already know, there are many words to describe the taste of sake. It can be described as dry or sweet, rich or fresh and clean, sharp, etc.
Some believe that “tasting” sake involves three senses. The two main senses that are involved in tasting are smell and taste. But some say there is a third sense – it is that indescribable enjoyment of tasting new flavors you’ve never experienced before. The sense is born when pairing sake with a well-matching food, and it allows you to enjoy the sake more than ever before.
The vast variety of sake available in the market might be overwhelming since you will want to choose the right sake for this experience. There are three essential prerequisites for a good sake. Firstly, sake must be rich in amino acids, which means it will also contain a lot of umami. Secondly, sake has to have a rich flavor of rice. Lastly, sake has to be dry and go down smoothly.
Although, these requirements sound quite simple, they are not achieved easily. If the sake has a very strong flavor of rice, it will be too sweet. If the sake is too dry, it will not have enough flavor of rice. However, there is a sake which meets all three requirements. It is Asabiraki Suijin Junmai Okarakuchi. Sujin is a Shinto god of water, Junmai means pure rice, and karakuchi means dry. Junmai-shu is made only from rice, koji and water, highlighting the flavor of the rice and koji more than other varieties. Junmai-shu is typically high in acidity and umami, with relatively little sweetness. We can see that this sake already meets all the three requirements just by reading the name of it.
If you would like to experience a new taste, we recommend trying the recipe below.
You will need:
1. Cream cheese cut into 2×2 cm squares.
2. A pinch of sea salt, rock salt, or table salt.
3. Suijin Junmai Okarakuchi 300 ml
Follow these steps:
1. Taste one sip of sake to feel its taste and aroma.
2. Sprinkle a pinch of salt on the cream cheese.
3. Let the salt absorb into the cream cheese for around 40 seconds. The salt will help bring out the amino acids which is the main component of the umami flavor.
4. After 40 seconds, enjoy the cheese with the rich umami flavor.
5. Take a sip of Suijin Junmai Okarakuchi again.
You will feel as if you are drinking completely different sake. This is the moment the new taste is born. However, this can only be achieved with the sake that has the right balance.
Rice used for sake brewing is slightly differently from a regular table rice – the fat and the proteins are on the outside part while the starch is in the core of the grain. This starch cocnetrated opaque part with a distinctly-white nucleus is called shinpaku. The high starch content in shinpaku is will ferment once converted to sugar; and bring out the umami of rice. Asabiraki is a long-established sake brewery is in Iwate, the north eastern part of the main island in Japan, and their Suijin Junmai Okarakuchi is made according to the acclaimed Nanbu Style brewing technique.
Try this sake and cream cheese combination! We promise you won’t be dissapointed!
Fushimi is one of the famous areas of Japanese sake breweries in Japan. In this small area of 2 square kilometers, there are over 20 sake breweries, and this southern district of Kyoto has become a prominent sake region valued by many sake enthusiasts.
The Saito family founded their business in Fushimi, Kyoto in the late 17th century and while they originally were in the kimono trade, they switched over to sake brewing in 1895. Such decision was made, because with the Meiji era modernization the railway was built through Fushimi and the shop was no longer passed by travelers and pilgrims. Eventually, it proved to be the right decision since Saito Sake Brewing Company has become a well-known producer of high quality sake.
The brewery uses Iwai rice for their premium sake in contrast with other breweries which use mostly Yamada-nishiki rice for premium sake. The brewery values local ingredients for sake making. Their sake is made with the highest quality ingredients from Kyoto prefecture. Fushimi is also distinguished by having access to spring water of exceptional quality. The water produces elegant, not too overly sweet, and soft sake.
Saito Sake Brewing Company is rightly proud of the outstanding quality of its sake. One of their most famous products called Eikun Junmai Daiginjo Ichigin won the Gold Prize at the annual Sake Exhibition for 14 consecutive years. Their sakes have also won in international competitions such as International Sake Challenge, International Wine Challenge, and U.S. National Sake Appraisal. Eikun Junmaidaiginjo Kotosennen is a constant winner in these competitions.
Eikun Junmai Ginjo Kotosennen was named after the city of eternal history Kyoto, and Koto Sennen means ‘ancient city of thousand years’. It is a super clean and fruity sake. It is made from Iwai rice polished to 55%. Sweet and sour fragrance reminiscent of grapefruit, mandarin orange, pineapple and yogurt slowly spreads in the mouth until the very end of the palate.
It is different from Junmai Daiginjo in that it has more pronounced sharpness as it strikes your palate, the aftertaste is refreshing and light. Iwai rice makes this sake more fragrant and gives it a nice mouthfeel.
This sake is best enjoyed chilled. It goes well with seafood, chicken, or Chinese food.
Eikun Junmai Ginjo Kotosennen has been awarded silver in International Sake Challenge competition in 2017 and we can assure you that this sake deserves the award!