月別アーカイブ: 2021年1月

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Junmai Ginjo Nito Yamada Nishiki 65: Perfectly Balanced Flavour youtube

Nito by Maruishi Brewery

The Maruishi Brewery was founded in 1690. Their signature brand ‘Nito’ is highly focused on production methods and quality ingredients.

Taste and aroma, acidity and umami, heavy and light, sweet and dry. After repeated trial and error to achieve the best balance and flavor between these two contradictory elements, Omachi and Yamadanishiki were chosen as the best rice for Maruishi’s sake brewing.

Omachi is used for Junmai Daiginjo and Junmai Ginjo sake, aiming for a clean, rich in flavor and sweetness, and light on the finish sake. While Yamada Nishiki is used for Junmai Ginjo and Junmai sake, aiming to create a sake that unfolds its flavor slowly and comfortably, with a light aftertaste that lingers on your palate.

The symbol of ‘Nito’ are two hares from the old proverb saying if you “run after two rabbits you’ll catch neither”. Maruishi, however, believes they are able to catch both hares. And we believe they truly do with their perfectly balanced sake!

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Recommended Sake

Junmai Ginjo Nito Yamada Nishiki 65 is made with 100% Yamadanishiki rice polished to 65%. It has a gentle umami and an acidity that wraps around your palate, with sweet aroma reminiscent of fruit. In the mouth, it starts with the sweetness and acidity spreading quickly, and the refreshing, slightly dry taste finishes the overall flavor. Best served at room temperature to lukewarm.

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COWBOY YAMAHAI: Sake with American Spirit!

Sake for American Market

This sake is specifically created for American market, and it is named Cowboy Yamahai because it is a sake that goes well with meat dishes, which are a huge part of the American cuisine. The label features a silhouette of Angus beef cattle, which is said to have a 40% share of the U.S. meat market, so that everyone can associate it with meat dishes. This sake is the answer for demand in new markets, especially steakhouses, where sake was rarely handled.

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Best Way to Enjoy Cowboy Yamahai

Cowboy Yamahai is a novel sake that goes well with steak, a symbol of the American spirit. But why does Cowboy Yamahai go so well with meat? First of all, it has a lot of acidity, which is rare in conventional sake. The firm acidity from the Yamahai brewing process and the slightly high alcohol content washes away the fat from the meat.

Another reason is the umami. The soft and refreshing umami from Yamahai is well balanced with the richness of the steak. In the hot summer season, we recommend drinking it chilled or on the rocks. It can be served with a slice of lemon or a squeeze of lime, or even with soda since undiluted sake has a strong flavor. As for steak, you can serve it with salt, or garlic soy sauce with lemon and wasabi. The elegant flavor of the lean meat and garlic soy sauce goes perfectly with the mellowness of the Cowboy Yamahai. It also goes well with pork and chicken. Perfect with grilled steak or charcoal grilled meats, Cowboy Yamahai is the new sake for all meat dishes around the world.

It is the perfect gift to go with meat dishes!

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Try sake Hot or Cold

Try sake Hot or Cold
While sake is traditionally served warm, it is also nice either chilled, at room temperature, or heated. In order to hide its poor grade, cheaper sake is usually warmed, while premium sake is almost always served chilled. Again, this is definitely something that you would want to play with. If you already have your favorite sake, you can even try it at different serving temperatures to see how the flavour changes. Sake is a flexible drink, unlike wine and beer, and you can have loads of fun experimenting with the various ways of drinking it.

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Introducing Namazake!

What is Namazake?

Nama is a Japanese word that has a few meanings, like raw, live (as in live broadcast), natural state, etc. When the word nama is applied to sake, it means that sake has not gone through the pasteurizing process, in which the sake is momentarily heated to about 65°C or so to kill off enzymes and stabilize the sake.

Namazake skips the sterilization in favor of fresh, spring tastes. Nothing could be more pleasantly refreshing in Spring than a glass of namazake. It somehow conveys the essence of Spring, the newness and youth of all of nature. It is available all year round to some extent. But in Spring, just after the traditional sake brewing season has ended, is when it is most commonly seen.

Namazake is usually quite noticeably different from pasteurized sake. It is young and bold, with contrasting flavors and sharper edges, similar to a young wine. Namazake has fresher taste and fruitier aroma, whereas normal pasteurized sake is more subtle with  softer flavor and usually more suited with food. A half year or so of aging would mellow these edges out, and tie the various flavor components together, but young namazake has its own special appeal.

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Role of Pasteurization in Sake

Hiire literally translates to ‘heat treatment’ and that is pretty much what happens to the sake. The sake is not actually exposed to a naked flame, it is immersed in hot water heated to between 60-65°C for about 30 minutes. The purpose of this heat treatment is to kill off all the remaining enzymes and stop the fermentation, thus stabilising the sake. Not doing so risks leaving behind bacteria that negatively impact the aroma and flavour of the final product.

Hiire is usually performed once before storage and once before bottling.  Namazake skips both pasteurization steps, and the surviving enzymes in namazake impart a freshness, but they also alter the sake’s flavour over time. That is why a quick consumption along with refrigerated storage before and after opening is recommended. Once opened, namazake should be refrigerated and is optimal for two weeks or so. If unopened, you are good for around six months for optimal flavor.

We have selected some of the best namazake! Stay tuned for more information.

Please check the link below to see the product!
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https://sakeonline.com.au/products/list.php?category_id=45