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| Sake Time |
| By Ritu Singhal |
| Indo-Japanese political and economic relations have been building on a solid foundation. While the recently announced Bullet Train project has made headlines, the ties are extremely strong across many sectors. And with Japanese food having found favour with the adventurous Indian palate, the next logical step would be to focus attention on the very highly reputed Japanese alcoholic beverage, Sake. |
| As part of “the year of Japan-India friendly exchanges” engagement, “An Evening with Japanese Sake” was hosted by The Ambassador of Japan to India, H.E. Kenji Hiramatsu, and his wife, Patricia at their residence – a magnificent and authentic show-window of Japan in New Delhi. |
| Ms. Rie Yoshitake, Sake Samurai and representative of their association in the UK brought a group of Sake breweries from different regions of Japan to a large “thirsty” audience of friends of Japan in New Delhi, who were keen to explore the “variety of taste and flavours that sake offers”. |
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The hosts H.E. Kenji Hiramtsu (7 L) and his wife Patricia (6 L) with Sake Samurai Rei Yoshitake (8 L)
and the visiting Sake producers |
| The visiting group shared that Sake is a traditional rice-based alcoholic beverage from Japan that has a history dating back 2500 years and is so intrinsic to Japanese culture. Rice became the staple food for the population, and not surprisingly, the key ingredient for local alcohol. Even though Sake is known globally as a rice wine, the process of sake making is different from conventional wine making – it is fermented like wine but brewed like beer. |
| Sake is made from four key ingredients – special rice, koji (a mold), yeast and water. The special rice, like Yamada Nishki (the king of sake rice), contribute to the quality. The polishing ratio (Seimaibuai) of the rice determines quality. Starch is found in the core of the rice and the outer layer contains minerals, fatty acid and proteins which can lead to off-flavours, hence higher polishing means better quality. |
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Guests at the Sake evening |
| The Sake makers had chosen two types of sake each, and the resulting range of 10 sake were unique and rather diverse in their flavour profiles. We were advised that Sake, too, has evolved over the years from sweeter expressions to dry ones, towards more refined, and producing higher quality. |
| Drawing on the popularity of Japanese food in India, Ambassador Hiramatsu hoped that “more and more Indian people will become interested in Sake and there would be more Sake tastings in India”. And he proposed a toast to health and friendship, Kanpai! |
| Dewazakura Sake Brewery Co. Ltd. |
| Founded in 1892. Located in Tendo City in the Yamagata Prefecture. Focussed on maintaining quality, uses advanced traditional skills and some tools that allow manual handling. Exporting since 1997, and now in 25 countries. |
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Junmai Daiginjou Ichiro
Clear white. Natural, neutral, mild, elegant flavours. A dry, gently fading finish. Well balanced.
Paired with Tempura.
Alc 15.0% |
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Junmai Dewanosato
White. Notes of anise/ umami on the nose that continue on the palate. Fresh green apple with rich mouthfeel. Good balance.
Paired with Cheese.
Alc 15.0% |
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| Urakasumi Sake Brewery Saura Co. Ltd. |
| Founded in 1724 in a port town Shiogama in the Miyagi prefecture facing the Pacific Ocean. The brand name, Urakasumi, means ‘misty bay’ and represents classic elegance. |
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Junmai Ginjo Urakasumi Zen
White. Very fruity on the nose and dry on palate. Subtle melony flavours. Overall mouthfeel with a touch of alcohol.
Paired with Chocolate Brownie.
Alc 15.0% |
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Urakasumi’s Ume-shu
Peachish colour. Plum sake that is very fruity on the palate, but not very aromatic. A good balance of sweetness and acidity and a pleasant after-taste.
Paired with Smoked Salmon Sushi.
Alc 12.5% |
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| Masuda Tokubee Shoten Co. Ltd |
| Founded in 1675 in the Fushimi district of Kyoto. One of the oldest breweries in Japan, is presently in the 14th generation! The brand Tsukino Katsura gets its name from the tree that grows on the moon (in Chinese legend). Their Sake reflect the sense of seasons and preserve their individual character. |
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Tsukino Katsura Junmai nigori-sake
Cloudy (unfiltered). Multi-layered complex aromas, that are sharp maybe due to the alcohol, but a refreshing crisp impression overall.
Paired with Chicken Meatballs.
Alc 17.2% |
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Tsukino Katsura Junmaidaiginjo HEIANKYO
White. Dry and light with very fruity flavours of pineapple, lemon and orange and a hint of anise. Crisp finish.
Paired with Bonito Carpaccio.
Alc 16.2% |
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| Akashi Sake Brewery Co. Ltd. |
| A 140 year old, family owned, boutique sake producer based in Akashi City, a fishing town of western Japan in the Hyogo prefecture. The city is also home to the top quality Yamadanishki rice and offers an ideal climate for brewing premium grade sake. |
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Junmai Ginjo Sparkling Akashi-Tai
Cloudy. Notes of citrus, peach and melon. Low alcohol, easy drinking, very pleasant bubbles, sweet yet balanced, fresh and clean.
Paired with Tempura.
Alc 7.5% |
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Genmai Yamadanisiki Akashi-Tai
Amber. Ripe fruit, dusty and woody. Touch of caramel and cocoa confirms the 4 year ageing. We balanced with a late syrupy burst.
Paired with Grilled Eggplant and Miso Sauce.
Alc 17.3% |
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| Kaya Shima Sake Brewing Co. Ltd. |
| Founded in 1873 in Kyshu Island in the south-west of Japan. The brand Ninoshinoseki is known for its rich characters and flavours and has come to embody the taste of the ‘terroir’. |
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Ninoshinoseki Cube
Slightly pale. Undiluted, high on alcohol. Is spicy and powerful but rather reasonably balanced. A delicate finish. Best if served on the rocks.
Paired with Grilled Prawns.
Alc 17.0% |
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Ninoshinoseki 1988
Copper gold, with touches of brown. Very mature and very vinous. Abundant caramel and very rich. Very ripe prunes on the palate. Perfect aftertaste. Savour!
Paired with Cheesecake.
Alc 17.6% |
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| Ritu Singhal was a guest at this “at your own pace” walk-around tasting of a range of Sake and the respective food pairing that was extremely well planned and executed at the Japanese Residence in New Delhi. |
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