(Photo by Stephen Lyman)
To start off the New Year, Kirakuya presented the Sake Night event with three select sakes made from Yamada Nishiki rice, the most esteemed sake brewing rice, last Tuesday. The representative of Ozeki Sake came by guests’ tables and gave brief introduction about two Ozeki sakes made from Yamada Nishiki and how the rice makes difference in taste and aroma of the sakes.
Yamada Nishiki rice is the fruit of perfect climatic and geographical conditions. It is distinctive in that its grain size is larger and the content of the white core of starch is bigger that other types of rice. The result is the depth of sake flavor during the aging process. This selection matches very well with the season when family and friends gather and get in the New Year spirit.
For those of you looking for more information, there’s an interesting article from ChopsticksNY explaining about Hyoho Prefecture and Yamada Nishiki rice.
“The Nada section of Hyogo Prefecture is traditionally acknowledged as the nation’s top sake producing region, and the high quality rice provided by Tamba and Banshu, areas situated northwest of Nada, supports the quality of Nada sake. It has enabled breweries in the region to rise to a prominent position, producing about 30% of all sake made in Japan.”
Here are tasting notes about the select sakes from the event.
Ozeki Yamada Nishiki displays the distinctive taste of the rice. Clean and refreshing, with a dry finish, it makes a great combination with meat such as steak and Teriyaki chicken.
Another sake from Ozeki was Ozeki Osakaya Chobei. It has a rich and fruity aroma and a delicate flavor. This sake is excellent with light food such as Sashimi and steamed fish.
Lastly, Rojo Hana Ari, the junmai daiginjo sake by Kotsuzumi brewery, has a distinct deep magnificent flavor and elegant aroma. It also has been praised by world-renowned wine leader, Robert Parker, and got the highest score in sake rating.
Kirakuya
Jizake Bar, The Luxurious Local Sake Bar
http://www.SakeBarKirakuya.com/
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