tag:blogger.com,1999:blog-52124237558522686042024-02-20T19:17:55.415-08:00SAKEMAMASAKE IS MY FUEL AND YOU ARE MY VEHICLESakeMamahttp://www.blogger.com/profile/10899667903745921211noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-5212423755852268604.post-30330824706987286032012-06-19T16:52:00.000-07:002012-06-19T16:52:04.154-07:00A Road Less Traveled On a breezy afternoon, I walked in to an Oakland restaurant called Plum. Armed with high caliber bottles of sake I walked in by myself to an empty space. Being one of the hot spots in the area, I was alone for only a short amount of time. My favorite place to sit these days is at the chef counter, if the restaurant has one. As an amateur knife-wielder at home, I love to watch the handiwork to see if I can pick up any new techniques. So there I was at the chef counter with four half full bottles of some of my favorite sakes out there. <br />
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Back row:<br />
Masumi "Okuden Kantsukuri" Junmai<br />
Nagano Prefecture<br />
60% polished Miyamanishiki<br />
<br />
Kokuryu Junmai Ginjo<br />
Fukui Prefecture<br />
55% Gohyaku Mangoku<br />
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Front Row:<br />
Tamagawa "Kinsho" Daiginjo<br />
Kyoto Prefecture<br />
50% Yamadanishiki<br />
<br />
Dewazakura "Izumi Judan" Ginjo<br />
Yamagata Prefecture<br />
40% Miyamanishiki<br />
<br />
With a quick glance, a sake connoisseur would say these are all great food sakes. And by that I mean, they really come into their own when paired with food. But of course they drink just fine on their own. Food and drink...for some, you can't have one without the other. I selected three intriguing items off the menu and along with the complimentary beet "sausage," I had a four-by-four. Funny enough each one of the sakes found a match!<br />
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Dishes I enjoyed:<br />
<ul>
<li>Ajo Blanco ~ lean, yet concentrated emulsion of pine nuts and garlic, mini toasted croutons and pine nuts to garnish.</li>
<li>Raviolini ~ little baby ravioli with housemade ricotta (made from cow, goat and sheeps milk), garnished with ricotta</li>
<li>Beet "Blood Sausage" ~ pulverized red beets pressed into thick wheels with pickled yellow beet coins and puree</li>
<li>Avocado Risotto ~ toasted pistacios and micro akajiso (red shiso)</li>
</ul>
Pairing Results:<br />
<br />
Ajo Blanco and Kokuryu Junmai Ginjo<br />
This soup was very distinct in texture and flavor. Served cold, it was cute to see the chef shake it in a martini shaker to chill before pouring into the bowl. The chef's awkwardness with the shaker was quite endearing as it was easy to see he was much more comfortable with the tools of his own trade. But I liked the connection they are making here, since Plum Bar is next door and home to some of Uptowns most delisiously prepared cocktails. White in color, the soups thin, watery texture was offset by an unpredictable rich, and slightly creamy flavor. Kokuryu aroma is distinctly floral and nutty, with a touch of chocolate. Its beautiful silky, sweet palate and light finish was so nice with the soup. It actually added another layer of taste to the soup that was not there before. And once the sip was taken, the sake picked up on the lingering umami and rounded out on the finish.<br />
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Raviolini and Masumi "Okuden Kantsukuri" Junmai<br />
What could be better than ravioli, other than little mini ravioli! Everything is cuter in miniature form. The preparation was simple: perfectly al dente, stuffed with housemade cow-sheep-goat's milk ricotta and sprinkled with little clouds of the ricotta over the top. The first challenge with this dish was the cheese itself. Ricotta has a tendancy to kind of dry out the mouth, in a sense. Or maybe it sticks to the teeth, in any case, this was the challenge at hand. Tasting through the other sakes, the Okuden was a really nice match. Its rounded, silky and rich texture was able to pick up the creamy flavor of the cheese and lengthen its presence. And instead of the cheese lingering in a dry fashion, the sake really cleaned the palate well and made you want to have another bite to make sure it tasted as good the second time around. <br />
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Beet "Blood Sausage" and Dewazakura "Izumi Judan" Ginjo<br />
As a special dish from the kitchen, I was very excited as I am very fond of beets. Their dirty, sweet flavor have always been a favorite of mine, even before I knew you didn't have to eat them from a can (which I have been known to do). Izumi Judan to me is very vegetal with dense aromas of greens, pepper and a touch of a bit of sweetness from melon. It also has a rather compact palate, with tight lines and a firm, dry finish. Izumi Judan worked so well with the beets as it complimented its earthy flavors, the crisp texture and subtle sweetness. The sake held up to the complex flavors on the plate which also included pickled yellow beet coins and puree. It was perfectly complimentary with the dish, to which is was very surprised.<br />
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Avocado Risotto and Tamagawa "Kinsho" Junmai Daiginjo<br />
Growing up in California, avocado has been almost a set food group in my diet. One of my favorite things to eat is simply toasted bread with avocado and a little s'n'p. Perfectly simple and satisfying. Therefore, the idea of an avocado risotto thrilled me. Fully textured risotto with charred avocado basically begged for the Kinsho. The sake with its developed umami and flavor wrapped around the risotto and played with the green, creamy flavor of the avocado. The engaging mouth feel of Kinsho was a delicous compliment to the entire dish, while delicately cleansing the palate and leaving just a touch of the avocado flavor. Toasted pistachio added a textural element and micro akajiso lightened the overall impact with that freshness for which shiso is famous.<br />
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So before I forget, take that road less traveled when you can. Try something new. You might be surprised at the outcome. SakeMamahttp://www.blogger.com/profile/10899667903745921211noreply@blogger.com0tag:blogger.com,1999:blog-5212423755852268604.post-31098750994942490742011-07-23T18:10:00.001-07:002011-07-23T18:54:19.188-07:00Daiginjo All-Stars: A Glance into the World of a Weathy Sake Connoisseur<span style="font-family:arial;">I recently had the opportunity to select sakes for a wealthy guest of mine. Here is how it went:</span><br /><span style="font-family:arial;"></span><br /><strong><span style="font-family:arial;">Aperitif: Okunomatsu "F-1" Sparkling Daiginjo</span></strong><br /><span style="font-family:arial;">This beauty offers aromas of fresh pear and apple. Little bit of citrus on the palate and soft effervecence leaves you wanting more. I was also happy to support the hard working people of Fukushima prefecture. Once I assured the guests that the sake was made prior to the disaster, they could enjoy it to the fullest.</span><br /><span style="font-family:arial;"></span><br /><strong><span style="font-family:arial;">First Course: Sashimi, Salt Grilled Gulf Prawns with Uni Butter, Seared Local Albacore with pickled green tomatoes....Paired with Kikiuhime "Kukurihime" Daiginjo</span></strong><br /><span style="font-family:arial;">With such a limited allocation in the United States, all of my serious sake peeps should at one point get to try this sake. Let me be very frank...it is NOT cheap by any stretch of the imagination. With only Masa in NYC and Ozumo in SF as its only retailers, if you can find it..."put it on the card," its that good. </span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">After consulting with my guest, he asked if this would be a good time to have the 10 year aged daiginjo. My response was "you dont eat oysters after lamb." The opportunity was perfect. Ishikawa has one of the best seafood harvests in all of Japan. So this pairing was very nice. Maguro, hamachi, hotate and sake sashimi were caressed by Kukurihime's silky soft texutre and minerality. While the grilled prawns picked up a bit of the earthy richness of the sake. Pickled tomatoes of the albacore pulled the subtle sweetness of the Chrysanthmum Princess.</span><br /><span style="font-family:arial;"></span><br /><strong><span style="font-family:arial;">Second Course: Hirame Sashimi with Shishito dressing & sweet corn kakiage, tempura & stuffed squash blossoms....Paired with Harushika Shizuku Daiginjo</span></strong><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">Tempura and Harushika sake have always been a favorite of mine. Whether it is the intrinsic sweetness of the sake working with the oils of the tempura or the fine acidity to cleanse the palate....its just always a great pairing. All aspects of the hirame dish work well. The clarity of the sake allowed the delicate flavors of the hirame to shine, while the sweetness complimented the dressing and finally that great sweetness and acidity with the corn...YUM! With the blossoms, Harushika lended a demure hand to their slight herbaceous qualtiy and again left the palate fresh and ready for the next bite.</span><br /><span style="font-family:arial;"></span><br /><strong><span style="font-family:arial;">Third Course: Fresh hotate with fois gras and moromi miso...Paired with (a very wonderful) room temperature Shichi hon Yari Shizuku Daiginjo</span></strong><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">Local Tamazakae rice gives this beauty an earthy, savory essence. As the sake came to room temp, these inherent qualites became more apparent and both the texture and flavors of the sake compliments those of the dish. </span><br /><span style="font-family:arial;"></span><br /><strong><span style="font-family:arial;">Fourth Course: Filet Mignon with mushrooms and sansho, Lamb Chops grilled with house tare, Seared Duck Breast, stuffed with Tokyo negi....Paired with Kokuryu "Ishida-Ya"</span></strong><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">Kokuryu sake is widely revered and respected. While the soft water of Fukui prevails in their sakes, the overall charachter of their sakes can be complex, deep seated and smooth as silk. Ishida-ya is no exception. Its unique expression is best enjoyed by itself or with rich, luxurious cuisine, as was done here. </span><br /><span style="font-family:arial;"></span><br /><strong><span style="font-family:arial;">Fifth Course: Nigirzushi- benitoro (salmon belly), shima aji, o-toro, sawara...Paired with Kokuryu "Mangekyo"</span></strong><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">It is very important to not forget about the shari (seasoned sushi rice) when pairing with sake. And since my guest was still interested in daiginjo, this aged-unpasterized daiginjo was a perfect fit. The rich flavors and textures were nicely balanced by the bright, fruity and supple tones of the sake and the rice was quickly cleaned up by the fine acidity. Love serving this sake ICE-COLD with sushi! It is also fun to taste side by side two sakes from the same brewer. Now, the last time Ishida-ya and Mangekyo were consumed like this, well I cannot really remember. It was quite the time indeed!</span><br /><span style="font-family:arial;"></span><br /><strong><span style="font-family:arial;">Sixth Course: Warm Belgium Chocolate Fondue, Chocolate cake with green tea ice cream....Paired with Hanahato Junmai Kijoshu</span></strong><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">No serious connoisseur of anything will leave dinner without enjoying a digestif of sort. Whether it be scotch or bourbon, port, moscato, etc. Hanahato's Kijoshu has come from left field a few times to wow the pants of guests. Paired with braised beef tongue, chocolate or by iteslf, this swanky sake is sure to make some noise. The guests were almost too saucy to understand this sake is not aged in barrels, but that its color is due to the aging of amino acids. It was quite a treat and a great finish to the dinner.</span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">This extravagant dinner was executed by good friend Alex Morgan. All the sakes, due to their value and devine nature, were served in wine glasses. I like to do this so that the most of the aromatic qualities, supple lines and color can be admired.</span>SakeMamahttp://www.blogger.com/profile/10899667903745921211noreply@blogger.com1tag:blogger.com,1999:blog-5212423755852268604.post-52758220295762647092010-11-26T12:51:00.000-08:002010-11-26T13:02:58.454-08:00Thanksgiving to SakeSince the years tend to pass by more quickly as one gets older, I notice that I haven't written here since January. Good lord. Well, here I am. Happy Thanksgiving. Though I am a huge fan of yamahai and kimoto sakes for this and other big dinner days, I enjoyed some Zinfandel yesterday. Perfectly jammy, ripe and with the perfect amount of spice. Loved it. Now, should you decide to drink some sake for your big dinner, here are a few recommendations:<br /><br />Tedorigawa Yamahai Junmai, from Ishikawa. Soft, pillowy aromas of mushroom, earth and berries. Great, if not wonderful served room temperature to warm. Pair this with anything from stuffing, to turkey and even the pumpkin pie.<br /><br />Masumi "Nanago" Yamahai Daiginjo, from Nagano. Incredibly rounded and rich. The smooth texture is unforgettable. You can pair this with lamb, roast pork, hell, even barbeque ribs!!<br /><br />Taiheizan "Tenko" Kimoto Daiginjo, from Akita. Ripe aroma of banana and apple. Nicely layered with fruits and nuts. Great body, yet full of clarity. Absolutely love this with some sausage stuffing with apples, cranberries and walnuts.<br /><br />Experiment with sake! Thats the best way to find your favorite pairing.SakeMamahttp://www.blogger.com/profile/10899667903745921211noreply@blogger.com0tag:blogger.com,1999:blog-5212423755852268604.post-42124643817972628902010-01-30T21:08:00.000-08:002010-01-30T21:56:53.400-08:00The Wonderfully Surprising World of Aged SakeBeing a Christmas baby (not exactly, but the 22nd is close enough) I really love winter. I love the fashion, having to get all bundled up just to go outside...scarves, gloves, long coats. And I absolutely love the food of winter. Don't get me wrong, tomatoes, watermelons and nectarines that are perfectly just a bit unripe and crunchy...love 'em too. But there's something about roasts and braising meats, stews and chilis. In Japan, its all about the <i>nabemono.</i> Giant ceramic bowls filled with anything from crab legs to thin sliced beef to eggs and leeks. I am a huge fan of <i>CIY (cook it yourself) </i>dinners. The connection with the food you prepared and are now enjoying with a little bowl of steamed rice. <div> <span class="Apple-tab-span" style="white-space:pre"> </span>Just the other day, I had some sake friends in the restaurant. Lately, the Chefs have getting down with wagyu (Japanese Kobe, yes the real stuff) tongue. Now, I myself, am not really a tongue person, or for that matter an offal person, but this stuff is just incredible. Braised in red wine and veal stock, it is oozing with umami. I had an idea </div><div>of sending out Hanahato "Kijoshu." Kijoshu holds a special place within the realm of the sake world. It goes like this: at some point during the fermentation, the brewer adds previously brewed sake to the mash, instead of water. After the whole process, this stuff is then bottled and set to age for 8 years. On the nose very mushroomy and earthy with hints of nuts, maple syrup and toffee. The palate is surprisingly light, yet rich with layers of cocoa and more mushrooms. I poured it for my friends about 10 minutes before they were to taste it s</div><div>o that it could warm up just a bit...the fridges are a little too cold in my opinion. Anyhow, the verdict was good. It seemed to me that they licked the plate clean. The feedback was very positive. </div><div><span class="Apple-tab-span" style="white-space:pre"> </span>The whole concept of aged sake is a mixed bag. In addition to the million ways you can make the sake, there another million way to aged it. You can age in the bottle, in the tank, in a 1.8L bottle. The length of time you age. The temperature at which it ages obviously has a serious affect on how the sake ages. Here are a few pics of some various ways I've seen sake age.</div>The first picture shows junmai sake aging in the heiseigura at Sawanoi brewery in the rural mountains of Tokyo. The bottles were not under temperature control. The second photo shows bottles aging in the old bomb shelter at Tensei brewery in Kanagawa. Like all things in sake, there is full intent for this sake to age. The brewer knows it is going to change. Just how much, though is the question. <br /><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxzfR-uIdZ2gzkWHTlhALb81__JWlktdtclG3S3tjY4s5mZj3WLaE3VwEljGThQtbVynUepzGM0SgTgk40bucV0-fU1BkxIXXKuG3ghwKcm_PrkMiaMrYjJXlJQ5GpFbCGcJYqcdYV_Oc/s320/DSCF1148_1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5432777084077583970" /><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiobGai4ClzJbLdysX7NRx5a5vHb8epH3031Ep2YztTLtVWehcGnx3vXpKdgclCxSejhVxOfMWyE0unoLajOqRL99vuWc81wDLW7nria7_xV46FecmauhVdUFWUY21Xy7LSmKs4DFvKbg/s320/DSCF1226_1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5432776703742538546" />SakeMamahttp://www.blogger.com/profile/10899667903745921211noreply@blogger.com1tag:blogger.com,1999:blog-5212423755852268604.post-5975926619201537282009-08-01T20:11:00.001-07:002009-08-01T20:12:41.515-07:00Pure Realm Chemistry is a wonderful. Not just because it draws lovers together but because it draws everything together. Chemistry is wholy responsible for sake. The incredible microbial exchanges happening create a most delicious <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">elixir. Each time my lips touch the glass, these days filled with Koshi no Kanbai "Muku." Holy canoli. Or should I say holy rice/water/koji/yeast-love. Goodness. Im always a big fan of sake and wine whose aromas tell you nothing about what it will taste like. To me its very interesting that this one liquid could be so deceiving. Kind of like a good version of when you think you are drinking water, but its really flat, room temp sprite. Yuk. </span><div> Muku is this wonderful surprise. Full aromas of rice, herbs, dirt. I like dirt. Once it hits the palate its almost like snow run off. Clean, light, crisp yet this supple layer. Mmm mm mm. And this is when its chilled. Warm the sucker and its like wrapping your favorite blanket around your soul. Comforting, warm, amazing.<span class="Apple-style-span" style="font-style: italic; "> Just don't heat it too much.</span></div>SakeMamahttp://www.blogger.com/profile/10899667903745921211noreply@blogger.com0tag:blogger.com,1999:blog-5212423755852268604.post-35966015268240988182009-06-02T23:01:00.000-07:002009-06-02T23:41:39.094-07:00Onna Joshu Tasting<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioppVTIfEQjJ-1Cn0C3dkOFF9yyqSfyv_oP6wV-9J8_nN-CvHcJbuCs3FiftdSsmtaq0J1l7HaKMToMJUcNWTS6foJ1LF7TeWbj8dHroPfUvDSIqlEP9h-zXgiaGNeKYJlL9ti1uw9WA4/s1600-h/DSCF1368.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioppVTIfEQjJ-1Cn0C3dkOFF9yyqSfyv_oP6wV-9J8_nN-CvHcJbuCs3FiftdSsmtaq0J1l7HaKMToMJUcNWTS6foJ1LF7TeWbj8dHroPfUvDSIqlEP9h-zXgiaGNeKYJlL9ti1uw9WA4/s320/DSCF1368.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5342980335570582658" /></a><span class="Apple-tab-span" style="white-space:pre"> </span>On a cold winter morning, in the prime of sake brewing season, my family and I walked up quiet, cobble-stoned streets to find Onna Joshu brewery. Every year around the same time the brewery opens its doors to the locals, giving them a chance to taste the first of the season's brews. <div><span class="Apple-tab-span" style="white-space:pre"> </span>As we tuck our heads into the narrow, cramped hallway I could smell the undeniable aromas of fresh pressed sake. Probably because, before I knew it, we would be in a small room filled with about 80 people all filling their small little cups with Onna Joshu's fresh pressed sake. There were about 6 or so different sakes to taste. Surprisingly, I remember almost half of them being nigorizake, or un-filtered sake. <div><span class="Apple-tab-span" style="white-space:pre"> </span>Being the only gaijin (foreigner) in the room, many took a liking to me, practicing their sake-related english. Others didn't quite know what to do. This is very rural Japan where not many foreign travelers visit. But we had one (probably more) connection....the sake. </div><div><span class="Apple-tab-span" style="white-space:pre"> </span>Like most shiboritate brews, their sakes were bright and brash, you could smell the youth in them. Lots of apples, pears, lime. Very refreshing with undertones of rice and koji. Yum, yum. Perfect for a drive around the countryside on a Sunday afternoon. Of course my mom-in-law didn't drink. She doesn't really drink anyway. So my dad-in-law and I wooped it up. Had a grand 'ole time in fact. He enjoys sake very much and I am looking forward to many more events like these in the future.</div><div><br /></div><div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5QXzvt6QJ7reAUEkfBg-WZLLUJsjTG_CjlTutUirssrehYN_LczLY3cKXNKcGO56LxZQ3G9qlD7YQlotAzFvILjhndlyLXnf-bqvjLLQhbbmi9iRnakYtUbP-_tZ5I-PUaiiVthRGHD8/s320/DSCF1367.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5342986869658566114" /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ke8Adq7_ce6Rl3acUi5cayBJumg7Hp9n_DkygdpClqzPRqxROsr0lZ1RN12URz6lMYYzMXUCnpXbvhRHcX_S9UODVLjyUxUGvYEF40FgAjgdqf-1n2SKv7hW-mAIFyZcIxWylnEcDqM/s1600-h/DSCF1368.jpg"><span><span></span></span></a><br /></div></div>SakeMamahttp://www.blogger.com/profile/10899667903745921211noreply@blogger.com0tag:blogger.com,1999:blog-5212423755852268604.post-48150083739490686982009-04-14T22:40:00.000-07:002009-04-14T22:41:05.212-07:00Kikuyoi Brewery in Shizuoka, Japan<span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: 11px; white-space: pre-wrap; "><div><embed quality="high" align="middle" flashvars="cy=bb&il=1&channel=3530822107873731228&site=widget-9c.slide.com" type="application/x-shockwave-flash" src="http://widget-9c.slide.com/widgets/slideticker.swf" style="width:400px;height:320px" salign="l" wmode="transparent" scale="noscale" name="flashticker"></embed><div style="width:400px;text-align:left;"><a href="http://www.slide.com/pivot?cy=bb&at=un&id=3530822107873731228&map=1" target="_blank"><img border="0" src="http://widget-9c.slide.com/p1/3530822107873731228/bb_t016_v000_s0un_f00/images/xslide1.gif" ismap="ismap" /></a> <a href="http://www.slide.com/pivot?cy=bb&at=un&id=3530822107873731228&map=2" target="_blank"><img border="0" src="http://widget-9c.slide.com/p2/3530822107873731228/bb_t016_v000_s0un_f00/images/xslide2.gif" ismap="ismap" /></a> <a href="http://www.slide.com/pivot?cy=bb&at=un&id=3530822107873731228&map=F" target="_blank"><img border="0" src="http://widget-9c.slide.com/p4/3530822107873731228/bb_t016_v000_s0un_f00/images/xslide42.gif" ismap="ismap" /></a></div></div></span>SakeMamahttp://www.blogger.com/profile/10899667903745921211noreply@blogger.com0tag:blogger.com,1999:blog-5212423755852268604.post-78523895436228904412009-04-14T20:40:00.000-07:002009-04-14T23:25:10.002-07:00A visit to Michizakura<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPYJlgGaMrP4dzioh7YJoO0VSCUskpssxQ1UbCfgVbqIwrGRKZWdEtCsa3Cjh4dMCbqheBKz0YJt3olJ6wGUMg35X5mPDs8hbT0ZenSx76pjhUle6mbDHFK5RqcD9WFy3OmM1VNyBb8pE/s1600-h/DSCF1314.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPYJlgGaMrP4dzioh7YJoO0VSCUskpssxQ1UbCfgVbqIwrGRKZWdEtCsa3Cjh4dMCbqheBKz0YJt3olJ6wGUMg35X5mPDs8hbT0ZenSx76pjhUle6mbDHFK5RqcD9WFy3OmM1VNyBb8pE/s320/DSCF1314.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5324759575309699122" /></a><br /><span class="Apple-tab-span" style="white-space:pre"> </span>Sake in the spring time. There really is nothing more wonderful to enjoy than a glass of your favorite anything in the sunshine. Although, at the very moment it is dreadfully windy and cold here in the City, but spring is here and its not going anywhere. Thank goodness.<div><span class="Apple-tab-span" style="white-space:pre"> </span>At a recent "picnic" in Novato, CA for the Sunset Party season opener, I took the opportunity to enjoy a bottle of Michizakura Nama Ginjo. One of</div><div> the few bottles I brought back with me from Japan. Tucked away in a little town called Fukuoka-cho, Michizakura utilizes some of the oldest equipment I have ever seen. History and tradition are the foundations of this small brewery of Gifu Prefecture. One of the </div><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq1vUWTNBki1AdB74bwaCW-liZYxieta2S_Nh3OBACO1NOSmLqz0LzlOxUvlZOPPggYAS3GPDH3TvZPINBMLUis9FpQFLqbVFpY_UyLgU7gcPEyHbfNGXgaW9WmeaJr4HTCQCB7rcSYz0/s320/DSCF1315.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5324762823800671906" />smallest productions, perhaps <span class="Apple-style-span" style="font-style: italic;">the </span>smallest, Michizakura makes only about 200 koku a year. One koku is about 180 liters. <span class="Apple-tab-span" style="white-space:pre"> </span>The earthen walls were cracked and moldy, tools on the walls looked as if they had been there for ages. Michizakura-san prides himself on the fact that his sake is completely hand made. Seeing all the mold and wear on the building, it prompted me to ask about yamahai. Asked if he made any he said that he doesn't believe in making yamahai unless he is using wild yeasts in the process (rather than adding your own.) This picture here is the door to his koji room. He wouldn't show us in there for obvious reasons, it would have been cool to see though. Today most koji rooms are temperature and humidity controlled environments. Speaking of koji, Michizakura san's koji grows for about 51 hours. Using a lot of koji at the beginning is called so-haze. This allows the koji to grow completely into each rice grain producing a whole lot of enzymes which basically means more amino acids. More amino acids means more umami and more depth to the sake. <span class="Apple-tab-span" style="white-space:pre"> </span><div><span class="Apple-tab-span" style="white-space:pre"> </span>Michizakura san treated us, my father and mother in law, to a tasting of his sakes after the tour. He gingerly selected 4 different brews for us to taste. And like all great sake producers, I could feel the commonality between each sake. His sakes were bright and fresh with supple fruits and an underlying weighty character that wrapped itself </div><div><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisgNIAN8tz3oWykY3KsSuh7jIk1JHRwwMkvTu96Rsu7wS7GgrFEoovFreBtEvFlncPWHbFCaOtOfKsoU5OBPpl5V30piD0P2bCXr590uCToWnnFievtotPKsI3dNT4QRVVFNGExnWTAuA/s320/DSCF1318.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5324766591969159634" />around the palate, finishing with a touch of nigami or bitterness to balance it all out.</div><div><span class="Apple-tab-span" style="white-space:pre"> </span>I think what struck me about the whole experience at Michizakura was the balance of old-fashion and modern. An avid blogger, Michizakura san regularly updates his workings, in fact the only reason I knew about the brewery was because of my husband, a true lover of anything local, encouraged me to visit and more specifically bring sake home to him! These beautiful dainty blue bottles are made especially for Japan Airlines First Class flight to Taiwan. The bottle and label design hint of a high production from a young, new brewery, but its just the opposite. Just some of the nostalgia that keeps me enjoying sake. How two or three men can take rice and water together with local koji and yeasts and create this divine elixir with sophistication and beauty. Wonderful.<br /></div>SakeMamahttp://www.blogger.com/profile/10899667903745921211noreply@blogger.com0tag:blogger.com,1999:blog-5212423755852268604.post-159650628817806422009-03-22T20:08:00.000-07:002009-03-22T20:18:38.181-07:00Thank goodness for Namazake Now, I know there are many who believe that namazake is not what sake should be. I am not one of those people. But, I can understand what they are saying....that perhaps the vibrant textures, brilliant juiciness overwhelm the subtle beauty of premium sake. For me, I guess, its like having kids (which I do not, unless you include my bonsai collection), how can you love one more than the other? Aren't they perfect in their own perfect little way? So, lately, I just cant get enough of <a href="http://http://www.urbansake.com/video/sake-review-harushika-shiboribana.html">Harushika "Shiboribana"</a>. Like it's pasteurized cousin, Harushika Junmai Daiginjo, this sake pairs gentle sweetness with bright acidity. Add in a dash of depth and velvety lines, and POW! you got one yummy drink. I recommend as aperitif mainly; with richer foods the loveliness of this <span class="Apple-style-span" style="font-style: italic;">fresh pressed flower</span> would just get lost. Happy sipping....SakeMamahttp://www.blogger.com/profile/10899667903745921211noreply@blogger.com0tag:blogger.com,1999:blog-5212423755852268604.post-33677162780908040942009-03-02T18:53:00.000-08:002009-03-17T20:24:21.060-07:00Long time no see!<span class="Apple-tab-span" style="white-space:pre"> </span>Ok, ok, I know Im a bad blogger. I admit it. Honto ni sumimasen!! Well here is a little up date!<div><span class="Apple-tab-span" style="white-space:pre"> </span>A month ago, I was a Level 1 Sakemama and now I am a Level 2 Sakemama!! Big thanks to <a href="http://sake-world.com/">Mr. John Gauntner</a> for his incredible teaching abilities and efforts to share the love of sake with others. 10 beautiful days in Japan have furthered my passion of it's food, traditions and of course it's sake.<div><span class="Apple-tab-span" style="white-space:pre"> </span>In this trip I visited Sawanoi brewery in Tokyo, Tensei in Kanagawa, Kikuyoi in Shizuoka and also Michizakura in Gifu. With my mother and father in law, I went to the annual tasting at Onna Joshu, small brewery deep in the countryside of Gifu. We tucked our heads into this small hallway that lead us down past a tiny indoor garden, then opening to a large room filled with middle aged Japanese men and few women. We sipped on 4 sakes served from taru. What fun! Most everyone was surprised to see me there and were very curious. <br /></div><div><span class="Apple-tab-span" style="white-space:pre"> </span>As for now, this will be a quick overview of the trip. My photos are are not loading for some reason...and since I am a sake nerd and not a computer nerd, I dont know how to fix it. <br /></div><div><span class="Apple-tab-span" style="white-space:pre"> </span>Japan is cold in the winter. Really cold. Ice cold wind seems to blow right through you. Having gone there 3 times before all in the autumn, it was interesting to see just how different the landscape is in the winter. The sinowy branches of maple and elm contrasting with the impervious depth of cypress trees; and every now and again, you'll see a lone red pine raising high above the others. Luckily, it was close to the end of winter and was able to catch a few, yet sweet glimpses of some flowering plum trees. <br /></div><div><span class="Apple-tab-span" style="white-space:pre"> </span>A wonderful coincidence, or shall I say "synchronicity," just last week, two very cool, very important sake figures came to San Francisco for a tasting event. I had the honor of hosting both Haruo Mastuzaki, famed taster/extraodinaire and also Kohiyama-san, head of the export division of the Japan Sake Brewers Association at Ozumo for a little after party, then onto Yoshi's for the after-after party. What an incredible opportunity to hang out with these guys. Good thing, when we're talking sake, I can understand (70% I guess) in Japanese. So I learned quite a bit. We were accompanied by Kozaemon-san, a brewer from Gifu prefecture. Kozaemon-san's brewery is located very close to the town where I will be living and he has invited me to come learn to brew sake!!!!! Ahhhh haaaaa!! Hoping that I can leave for a month this next winter with my hubby, we will go and do a little <span class="Apple-style-span" style="font-style: italic;">sakezukuri....</span></div><div><span class="Apple-tab-span" style="white-space:pre"> </span>OK, baby steps here. I'll post this now and get back on with my weekly posting. Thanks for reading...<br /></div><div><span class="Apple-tab-span" style="white-space:pre"> </span><br /></div><div><span class="Apple-tab-span" style="white-space:pre"> </span> <br /></div></div>SakeMamahttp://www.blogger.com/profile/10899667903745921211noreply@blogger.com0tag:blogger.com,1999:blog-5212423755852268604.post-27119191905130354522009-02-04T21:11:00.000-08:002009-02-04T22:41:24.563-08:00Yuho sake and the beauty of Noto Toji style brews<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMuhIWZoJGIGV_gGNRJyjKWCq5H4NkquP-E-yXF85WDQmJfSfakByJxr-3pm33YhhbDUx9WkxzvhG9dDo9rfiUpuqbNmFmnif4h512WxziUws47edOluIsDeT2i_Q0XU-cNdRaY2d9DWo/s1600-h/IMG_0102.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMuhIWZoJGIGV_gGNRJyjKWCq5H4NkquP-E-yXF85WDQmJfSfakByJxr-3pm33YhhbDUx9WkxzvhG9dDo9rfiUpuqbNmFmnif4h512WxziUws47edOluIsDeT2i_Q0XU-cNdRaY2d9DWo/s320/IMG_0102.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5299180671839433554" /></a><br /> I recently sat down with good friend Tamiko Ishidate of <a href="http://www.jotosake.com/">Joto Sake</a> to taste the newest addition to their already well constructed, well thought out sake portfolio. Yuho sake is made by Omio Shuzo in Niigata, Japan. Located in the heart of <span class="Apple-style-span" style="font-style: italic;">tanrei karakuchi</span> (light, dry, refined) country, these brews are melting with umami. Revived by a young Ms. Miho Fujita, Omio Brewery went from almost shutting down to winning a gold medal at the most prestigious Noto Toji Sake Competition in April 2007 their first year of production. Remember, the Noto Toji Guild is one of the most renowned sake guilds in Japan. Many brewers and connosieurs alike regard this competition just as important as the National Sake Competition. <div> At the helm was Yokomichi-san as toji and under the watchful eye of Kyoto izakaya owner Takada-san, they realized that their sake will have umami, it is kind of it's destiny. The brewing water as Yokomichi-san says is "soft, but a bit salty on the palate." After careful consideration, they all agreed that this water would be great for sake that can mature well. I'm a girl who likes a little girth on her sakes, so aspects like <span class="Apple-style-span" style="font-style: italic;">nigami </span>(bitterness) and <span class="Apple-style-span" style="font-style: italic;">shibumi </span>(astingency), and of course <span class="Apple-style-span" style="font-style: italic;">umami,</span> are qualities that I enjoy in a sake...considering that it is a well balanced brew and neither of these two dimensions over power the sake itself. These are perfected in the Yuho brews. </div><div><span class="Apple-tab-span" style="white-space:pre"> </span>Yuho Junmai Ginjo<br /></div><div> It's kaori was sublte, yet full of herbs and flowers. My first sip was silky, Yuho enveloped my palate with a softness, but also an underlining depth. Finishing with a perfect touch of nigami to balance out the rich umami factor, some tantilizing acidity and it was over. <span class="Apple-style-span" style="font-style: italic;">Umai</span>, indeed! (But of course I am not supposed to say this as I am a lady!) </div><div> Yuho Junmai</div><div><span class="Apple-tab-span" style="white-space:pre"> </span>Ripe aromas of raisin and plum give way to, again, beautiful, velvety lines of<span class="Apple-style-span" style="font-style: italic;"> umami</span> that linger on the palate as it makes you go back for the second sip. What satisfaction! <br /></div><div><br /></div><div><span class="Apple-tab-span" style="white-space:pre"> </span>In America, especially San Francisco and other big cities, we are inundated with hundreds of dining options. In one day, you could eat your way across the globe, all the while your taste buds screaming for more. To flip this around a little, Takada-san says, "Japanese palate is becoming more and more westernized, and, therefore, the sake needs to have <span class="Apple-style-span" style="font-style: italic;">umami</span> and acidity." </div><div><span class="Apple-tab-span" style="white-space:pre"> </span> The sake industry has seen its share of trends. The reign of light, dry style brews which therefore perfected the <span class="Apple-style-span" style="font-style: italic;">tanrei karakuchi</span> style in the 80's and 90's gave sake freaks like me the chance to drink what we have today. Sake with plump, juiciness and <span class="Apple-style-span" style="font-style: italic;">u<span class="Apple-style-span" style="font-style: normal; "><span class="Apple-style-span" style="font-style: italic;">mami</span> is all the rage right now. <span class="Apple-style-span" style="font-style: italic; ">Muroka Nama Genshu</span> is very popular currently, as well as <span class="Apple-style-span" style="font-style: italic; ">Yamahai</span> and <span class="Apple-style-span" style="font-style: italic; ">kimoto</span> style brews. I am really looking forward to how sake styles change and evolve over the years. </span></span></div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-size: small;">Sakes pictured from left to right: Yuho Junmai Ginjo; Yuho Junmai; Wataribune Shiboritate Nama Genshu; Kasumi Tsuru Shiboritate Nama Genshu; Taiheikai Shiboritate Nigori Nama Genshu. All selections from Joto Sake portfolio. And yes, I tasted them all. And yes, they are all really, really amazing :-)</span></div><div><span class="Apple-style-span" style="font-size: 13px;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Quotes are taken from an article in Dancyu magazine, April 2007, translated by Ms. Ishidate</span></div><div> </div>SakeMamahttp://www.blogger.com/profile/10899667903745921211noreply@blogger.com0tag:blogger.com,1999:blog-5212423755852268604.post-75054083878732585612009-01-10T22:27:00.000-08:002009-01-20T06:48:10.336-08:00The Long and Winding Road<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEYsE3uCt4wcG1YYeCUZxBbwQOyV_xBCKeDClhU1PFZAzOLHHIb69EW8q-DLIPA_VCaakLZowKxSxxiMdnOWVBdSuvuFuef44mJkq3NCYhIQbXxnz9bgeaeXoPq7gQlZqgsoG0gCjL-94/s1600-h/DSCF0809.jpg"><blockquote></blockquote><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEYsE3uCt4wcG1YYeCUZxBbwQOyV_xBCKeDClhU1PFZAzOLHHIb69EW8q-DLIPA_VCaakLZowKxSxxiMdnOWVBdSuvuFuef44mJkq3NCYhIQbXxnz9bgeaeXoPq7gQlZqgsoG0gCjL-94/s320/DSCF0809.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5289924152485398226" /></a><br /><span class="Apple-tab-span" style="white-space:pre"> </span>One of the most beautiful things to see is the bright yellow leaves of the <span class="Apple-style-span" style="font-style: italic;">Ginkgo biloba </span>set against the deep blue sky. Its this time of year that I actually forget that the leaves of the Ginkgo tree are not always yellow and actually green. For some strange reason the yellow looks right. But as they hang on for dear life, subtle breezes pull them from their perch and they gracefully sway to the ground. Out with the old, in with the new. The Ginkgo tree, considered a living fossil, has been on the planet as far back as 5.3 million years ago. Once thought to be extinct, I find myself delighted and lucky to be able to view these trees, even if it is the "lowly" street tree, somehow transporting myself back in time, captivated by its unique leaves and perfectly arranged little "pegs" on the branches. <div><span class="Apple-tab-span" style="white-space:pre"> </span>For many years, I searched out for the Denshu 'Migaki Yonwarigobu' Junmai Daiginjo from Nishda Brewing Company in Aomori Prefecture. Once thought to be extinct except perhaps to the lucky few, I have finally come to the end of that road. Having tasted the Denshu Tokubetsu Junmai, the Junmai Daiginjo was like an elusive snow leopard for the tired and cold photographer. On the menu in many an izakaya, but never available. Until yesterday!</div><div><span class="Apple-tab-span" style="white-space:pre"> </span>As I sat in the window with the sun filtering through its bottle, the calligraphy of Denshu in its metallic green glory, I contemplated 4 years worth of waiting. The anticipation was almost overwhelming. I pondered over the <span class="Apple-style-span" style="font-style: italic;">kaori</span> (aroma) for quite sometime. Others must have seen the look on my face, as they asked what was so great. What was so great? Rich ripe green apples and butterscotch was so great. As with most first tastings, I used a wine glass. As I swirled this elixer, its legs clung close to the glass falling slowly towards the bottom. Like all Denshu sake, the <span class="Apple-style-span" style="font-style: italic;">muroka</span> (non-charcoal filtered) quality cast a soft amber tone, which only added to its depth. Ahh, but I haven't yet tasted it...</div><div><span class="Apple-tab-span" style="white-space:pre"> </span>Almost immediately, the velvety lines of "Migaki Yonwarigobu" enveloped the palate lusiously filling every crevice. Just when I thought it could be too much, my good friend <span class="Apple-style-span" style="font-style: italic;">shibumi</span>, astringency, kicked in, lightening the palate with a clean and refreshing touch. This mid-palate experience was then followed by a most delightful tingling on the tip of the tongue as the sake's finish gracefully danced away. </div><div><span class="Apple-tab-span" style="white-space:pre"> </span>Beautifully exceeding my expectations, there's no wonder why California has been allocated just 60 of these glorious bottles. When only 4,500 are produced each year, the good people of Aomori City are very lucky indeed. Should you happen to be in San Francisco, I highly encourage you to seek out this brew. You can definitely find it at <a href="http://www.ozumo.com/">Ozumo, </a>but only until it lasts. And if its gone, don't be put off if you are left with the Tokubestu Junmai, that in itself is quite a treat. Itadakimasu!!<blockquote></blockquote></div><div><br /></div><div><br /></div><div><br /><div><span class="Apple-tab-span" style="white-space:pre"> </span><br /></div></div>SakeMamahttp://www.blogger.com/profile/10899667903745921211noreply@blogger.com0tag:blogger.com,1999:blog-5212423755852268604.post-6471077805648639292009-01-02T11:16:00.000-08:002009-01-02T11:57:06.883-08:00New Year of Happiness and Hard Work<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkfV3hqrHrYxQRYfp4VEv0XjIk78R2cqpHyoHapYdWU3U7U_vrhPg2MnlCuynVVmeC19WVFI6h7xOip7NjycBse5MQwTPcw3DLHlalFlpoAhXVdE7f4Fms1ets_Ww4RwnO4MUOlPBA1BA/s1600-h/IMG_0045.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkfV3hqrHrYxQRYfp4VEv0XjIk78R2cqpHyoHapYdWU3U7U_vrhPg2MnlCuynVVmeC19WVFI6h7xOip7NjycBse5MQwTPcw3DLHlalFlpoAhXVdE7f4Fms1ets_Ww4RwnO4MUOlPBA1BA/s320/IMG_0045.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5286786711662844386" /></a><br />One more time around the sun. Life is great and quite a bit of fun. So it didn't surprise that I found myself working over the New Year, which just so happens to be the Year of the Ox. Hard working, strong, committed and enduring. Waking up the next day with more of a hangover than I would have like to have, New Years dinner had to be made and I was the one.<div><br /></div><div>Recently, the creative gourmet bug came through and provided it's inspiration. My dinner menu is set!</div><div><br /></div><div>Roasted Pork Loin stuffed with herbs and roquefort cheese, with crushed hazelnuts</div><div>Cranberry and Apple Sauce</div><div>Cornbread Stuffing with apple, dried cherries and walnuts</div><div>Roasted purple potatoes, sweet potatoes and butternut squash</div><div>Fresh salad with grapefruit and blue cheese.</div><div><br /></div><div>Seasonal and yummy. Each dish finished wonderfully (thank goodness). The friends arrived and we toasted to the New Year. A bit of sparkling rose to start off the night. At this point the hangover subsided which made room for a little bit of Hakkaisan!</div><div><br /></div><div>Hakkaisan is one of those wonderful creations from Niigata. Known for <span class="Apple-style-span" style="font-style: italic;">tanrei karakuchi</span> style sakes this brew is light, dry and refined. It definitely lived up to the reputation. Hakkaisan is continually listed in the top 10 sakes of Japan. Why? This style of brewing makes for an approachable sake with easy drinkability. Being in the seasonal spirit, we decided to warm this sake, ever so gently. It's tight, clean appearance relaxed tremendously. Now, its silky and supple sweetness danced on my palate and surprisingly the finish was quick and light. Wow! It was delicious. </div>SakeMamahttp://www.blogger.com/profile/10899667903745921211noreply@blogger.com0tag:blogger.com,1999:blog-5212423755852268604.post-59372735046912572682008-12-23T18:39:00.000-08:002008-12-23T19:10:27.730-08:00Weather Woes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDNLpeXUQMXbHK_VYFqUXXez31FJrwm5Nw03D5iwrtt6LXyCW4PAmFXy4oD5nowzIgOR1SlwGH8_z8KGxdVKDYvPhKKNU0-_OvylsQX5HAy5c4Jko6923nk1XCywPFOEgGAbq5wdUS3P8/s1600-h/IMG_0038.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDNLpeXUQMXbHK_VYFqUXXez31FJrwm5Nw03D5iwrtt6LXyCW4PAmFXy4oD5nowzIgOR1SlwGH8_z8KGxdVKDYvPhKKNU0-_OvylsQX5HAy5c4Jko6923nk1XCywPFOEgGAbq5wdUS3P8/s320/IMG_0038.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5283186066171779122" /></a><br /><span class="Apple-tab-span" style="white-space:pre"> </span>Have you ever gotten stranded at the airport? Probably. Most people have. I had my first experience this last weekend in beautiful Newark, New Jersey. With all the madness going on with cancelled flights, 8 hour delays, cramped in a plane for 3 hours waiting to be "de-iced" again, it is definitely not something I would like to do again for a very long time. But what can you do? Scream and yell and get really, really angry? Sure you could do that, but it wont change anything. It wont make the snow stop falling or the ice from melting off the tarmac. As a person in the customer service industry, it was quite a social study of how people handle themselves in certain circumstances. For the most part, it was a complete cluster f@#&. Passengers crying and lethargic agents, not very much fun. One lady, Joan, was the best. She spoke clearly and directly. I stood next to a woman who was screaming at her, "if I have a heart attack it's your fault, and I will never forgive you!" Geez. Like Joan can do anything about the snow.<div><span class="Apple-tab-span" style="white-space:pre"> </span>I think my point Im trying to make here, is that sometimes we just have to take what life gives us and deal with it. Luckily, I have a friend in Brooklyn that I got a hold of and could stay with. I got passed the fact that I wouldn't spend my birthday with my husband, and moved on. Several agents had already informed me that there was no availability to SF until Wednesday the 24th, so thats what I went with. At the desk, I asked for the first confirmed seat to SF, no standby, no nothin! Just get me a seat and let me go home. He starts writing on the old boarding pass...and just shy of a miracle, he got me a seat. Don't know how, or why; I didn't ask because he said not to. There I was, after 32 hours of just shy of hell, on my way home. <br /></div><div><span class="Apple-tab-span" style="white-space:pre"> </span>What does this have to do with sake? None, they don't have sake at airports...yet. I wish they did though. <br /></div><div><span class="Apple-tab-span" style="white-space:pre"> </span>Enjoy your holiday season. Be kind to one another.<br /></div>SakeMamahttp://www.blogger.com/profile/10899667903745921211noreply@blogger.com0tag:blogger.com,1999:blog-5212423755852268604.post-50827809604325812802008-12-09T23:22:00.000-08:002008-12-13T11:46:42.193-08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNd5-fE55dyLSvhnir2TlLoexyJh5tDzMpGuC_kGL3JWFta5BiKq6J8mUuP7sUxftbk2oJ8xVAwbIO7rLZb51eOUXT5qQbaX5CHH8uHk0hQAwVyb7G6chCHq8pVaQcKiza9-62W3ojKM0/s1600-h/DSC02947.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNd5-fE55dyLSvhnir2TlLoexyJh5tDzMpGuC_kGL3JWFta5BiKq6J8mUuP7sUxftbk2oJ8xVAwbIO7rLZb51eOUXT5qQbaX5CHH8uHk0hQAwVyb7G6chCHq8pVaQcKiza9-62W3ojKM0/s320/DSC02947.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5279361283244072578" /></a><br /><span class="Apple-tab-span" style="white-space:pre"> </span>December is finally here and with it the "cold" weather of San Francisco. It seems that my thick skin I gained in the mountains has worn down. But, alas, it is still (almost) winter. Most trees are barren, with only their skins to protect them against the elements, this seasons seeds barely holding on. One can now see clearly the elegant lines of the branches as they reach upwards towards the sky. <div><span class="Apple-tab-span" style="white-space:pre"> </span>Over a beautifully subtle glass of fermented rice and water, two people can connect, find a common interest and then from that create a new friendship. It really is wonderful. Thankfully for me, this happens all year long, not just in this season. Being somewhat of a social butterfly, my job as a Sake Sommelier is perfect. Floating around, talking about sake and life. How lucky I am, and how grateful I am of the luck!<br /></div><div><span class="Apple-tab-span" style="white-space:pre"> </span>Sometimes it is about connecting with the person on the other side of the counter giving you your coffee. Or maybe the bus driver, or the person standing in line with you at the movies. Life is short and beautiful, opportunities for love an friendship abound and it could be sitting right next to you.<br /></div>SakeMamahttp://www.blogger.com/profile/10899667903745921211noreply@blogger.com0tag:blogger.com,1999:blog-5212423755852268604.post-10832743691954926192008-11-29T21:59:00.000-08:002008-11-30T18:58:12.203-08:00Oden: A Tale of Simmered Goodness<span class="Apple-tab-span" style="white-space:pre"> </span>There are many reasons why autumn is my favorite time of year. First off, the trees. Ah yes, nature's little beacons of change. Next up, the seasonal fruits and vegies. I love all the incredible types of mushrooms and squash. Living in the Bay Area, we are spoiled with fertile lands just brimming with farms and happy cows. Lastly, what I really enjoy about the fall is, to me, life just seems to slow down a bit. The days become longer, which for me means more time for reading, more time for contemplation. The nights are cooler and more damp, giving you all the more reason to enjoy some warm, comforting vittles with your buddies.<div><span class="Apple-tab-span" style="white-space:pre"> </span>So what better to do with our mellow and cool late-November Sunday night than to have some friends over for oden. I think the first time I had oden was in a 7-11 somewhere in Tokyo. I probably wouldn't have ordered it myself as it doesn't look like anything I was used to eating. But after a few beers (and surely sake), I was up for trying anything. The concept...simmer, and simmer and simmer some more. Some of the best oden is left to simmer overnight . The dashi is very important. We made a potent elixer of dashi using konbu, katsuo bushi and dried shiitake. Mmm. In the pot we carefully set chunks of daikon, yamagobo, hard boiled eggs. We had so much we started calling more people to come over, but, I wouldn't have minded if we had leftovers!</div><div>Since we had several bottles of sake in the fridge, it was time to start the party! We left all the sake out of the fridge so that it could warm to room temperature. I remember someone saying something to the effect that when you eat hot food you shouldn't drink cold beverages because it puts out the "fire" in your belly. Anyway, what a great time enjoying the oden and sake. We opened one of our wedding presents that night. This incredible junmai ginjo from Niigata called Koshi no Kanchubai. Wow! It melted on the palate only to rise up again midway through with soft fruits finishing clean and bright. This sake doesn't get exported to the states, but if you ever find it, get it!</div><div><span class="Apple-tab-span" style="white-space:pre"> </span><br /></div>SakeMamahttp://www.blogger.com/profile/10899667903745921211noreply@blogger.com0tag:blogger.com,1999:blog-5212423755852268604.post-23798488150710521442008-11-20T21:04:00.000-08:002008-11-22T20:08:57.947-08:00Getting to know you, getting to know all about you...<span class="Apple-tab-span" style="white-space:pre"> </span>Recently, after a long day of work, I sat down at the bar to have a bite and a little sake. A recent gift from a sushi chef, Cho Chin Namazume Junami Daiginjo offered up its gorgeous bouquet of ripe fruits and melon. I paired this sake with pan seared day boat scallops atop a fluffy pillow of shimeji and shiitake risotto. The sweetness of the sake complimented both the texture and sweetness of the scallops. At the same time, it's bright acidity gently cleansed the palate after each exquisite dollop of risotto. It was, to say the least, delicious.<div><span class="Apple-tab-span" style="white-space:pre"> </span>This beautiful brew had been carefully created in "BY 19." This stands for the brewing year 19. This measurement of time reflects the years in which the current Emperor Akihito has been on the throne. The current year is Heisei 20, this sake was brewed in Heisei 19. To add to its dimension, take the fact that is it namazume. After brewing, the sake had been left to age and mature <span class="Apple-style-span" style="font-style: italic;">unpasteurized</span>, for a year. At that point, it was bottled then pasteurized and released. </div><div><div><span class="Apple-tab-span" style="white-space:pre"> </span>Though I only had about 1/4 of the bottle to enjoy, I still felt compelled to share it with my unsuspecting neighbor at the bar. He was quite taken aback when I offered and said it was the first time someone he didn't know had offered to share a bottle with him. It seemed strange to me <span class="Apple-style-span" style="font-style: italic;">not </span>to offer. The pub is where humans have been coming together for centuries, it felt only natural. And with a "kanpai," our conversation led us down many different roads, then we parted. </div><div><span class="Apple-tab-span" style="white-space:pre"> </span>Sharing sake with those around me will always be a part of my life.<br /></div><div><span class="Apple-tab-span" style="white-space:pre"> </span><br /></div><div><span class="Apple-tab-span" style="white-space:pre"> </span><br /></div></div>SakeMamahttp://www.blogger.com/profile/10899667903745921211noreply@blogger.com0tag:blogger.com,1999:blog-5212423755852268604.post-65708148471366009562008-11-11T00:02:00.000-08:002008-11-11T00:35:36.648-08:00Aged Sake and Japanese CurryUp until recently, the thought of aged sake, or koshu, didn't really seem like something that I would get into...ah, but again, sake goes and surprises me again.<div><br /></div><div>Take one...a simple Japanese curry with mushrooms, carrots, potato and udon noodles. Tada-san had just prepared this piping hot bowl for us to share on a stormy San Francisco night. After a couple bites, that little part in my brain where I store all my sake thoughts said, 'koshu." It was all over from there.</div><div><br /></div><div>Enter stage left, Kinzan Junmai Ginjo Koshu. Brewed in 1998, in a little town in Nagano prefecture, this beauty is light caramel in color; smokey and earthy with mushroom on the nose. At first sip, it offers a light attack on the palate, meanwhile a bright sweetness takes over as the sake rounds out on the finish with a bolder more pronounced effort. Quite surprisingly, I am still experiencing this sake minutes after the first sip. </div><div><br /></div><div>The savoriness of the koshu was an obvious match with the curry. But it was the sweetness in it that surprised me. It kind lured the sweetness out of the curry as well, and at the same time cleansing the palate. As the koshu warmed to room temperature, it seemed to open considerably more and offer a somewhat succulent quality.</div><div><br /></div><div>Just a little about aging sake. Like most steps in the making of sake, these toji, or brewmasters, must have an incredible amount of experience and often intuition when it comes to sake. Temperature is a major factor when aging. Too cold, and the sake wont really age, just settle or mature. The color will never change. But raise the temperatures and you will actually see a visible change in the color. Remember, these sakes are not aged in barrels, mostly in the bottle or in the tanks (ceramic-lined stainless). The color change is the result of the amino acids actually aging. Therefore, if the temp is too warm, the sake will age too quickly and more than likely take quick turn for the worse. </div><div><br /></div><div>Koshu's cousin kijoshu. I haven't personally seen too many of these, but they are worth the try. The difference: when making kijoshu, instead of adding back brewing water, previously sake is added and then left to aged. The one that comes to mind, Hanahato Kijoshu. Maple syrup, toffee and caramel on the nose. Full, rich flavors of dried fruits and honey. AMAZING with candied walnuts and bleu cheese...I'm not kidding.</div>SakeMamahttp://www.blogger.com/profile/10899667903745921211noreply@blogger.com0tag:blogger.com,1999:blog-5212423755852268604.post-20001387778312121602008-11-08T18:41:00.000-08:002008-11-08T19:14:56.397-08:00Mood Swings and Comforting SakeNot sure if its just me, but I feel like what I eat and drink has a major impact on my mood, and vice versa. When I was a sushi chef, the customer would ask me "what do you recommend?" and I would say "what kind of mood are you in?" I know, you shouldn't answer a question with a question. But, to me and what I have learned about food is that it's a major player in who we are as individuals, whether you are conscious of it or not. Vittles can be uplifting, or comforting, sometimes even an aphrodisiac. <div><br /></div><div>So when I tasted Taiheizan "Tenko" Kimoto Junmai Daiginjo from Akita prefecture, it put me exactly where I wanted to be. A soft, silkiness on the palate, just melting. Round, lush aromas of ripe fruits, with just a kiss of acidity on the finish to balance. Wow. Soothing and comforting. </div><div><br /></div><div>What is kimoto? I'll start this story off in a round-about way. Its somewhat surprising to learn how extremely difficult it is to brew sake. Not only are there a myriad of steps involved, each completely specific and vitally important in their own right, but these guys (mostly guys, some girls) for six months of the year are waking up before dawn IN THE DEAD OF WINTER!!! Its freezing cold out there and the passionate ones do it because well, they are passionate about it. Having said this, back to kimoto. Considering how arduous sake brewing is, kimoto style of brewing is incredible. To make the yeast starter, the kurabito (brewery worker) mashes together the rice, water, koji and yeast in a big hangiri (shallow bamboo bowl). This process sometimes would take hours to get to the right consistency, so traditionally the kurabito would sing songs (the likes of which I do not know, yet) and when the song was finished, so was the mash.</div><div><br /></div><div>But why do they do this? They want to take out all the pockets of air in the mash. The natural lactic bacteria (that floats in from the ambient environment) will not produce the lactic acid in the presence of oxygen. Lactic acid is very important in the brewing process because its strong and will sterilize the tank. Ah, this is so very technical, and its only the first post! </div><div><br /></div><div>Ultimately, kimoto sakes, because of the way they are made, often exhibit full, round flavors, sometimes a gamey-ness that can be very nicely paired with savory dishes like lamb or roast. Of course they can be enjoyed on their own and I think they are great for wine lovers. </div>SakeMamahttp://www.blogger.com/profile/10899667903745921211noreply@blogger.com0