English Japanese
The long awaited Premium Sake Tasting Event – Kikizake Vol.8 took place at Sake & Grill MAEDAYA on 5 February, 2011. Sake Master Toshi MAEDA gave us a lecture on the sake basics, namely, history & background, sake grades, making process and regional characteristics, while sampling 6 different premium sakes with Japanese light snacks (otsumami).
We sampled 2 premium sakes per section. The starter was Hayashihonten Eiichi Shuwa Shuwa Junmai Amakuchi. This Pink Lady is a 100% natural carbonated sparkling Junmai sake from Gifu Prefecture (central Japan). It is a little cloudy, very light and refreshing with a hint of peach and banana. Please have a sip and leave it in your mouth for a while. You will be able to taste the subtle acidity similar to that of yogurt. Sweet but not cloying that I almost forgot I was having sake. I thought I was just drinking a yogurt fruit punch!
(Please click on the sake images for details)
Followed by Seikiya Shuzo Houraisen Junmai Daiginjo Ku from Aichi Prefecture (central, towards the west of Japan). This fruity premium pure rice sake is one of the most hard-to-find sake in Japan. In fact, there are only 12 bottles available in Australia this season so we were extremely lucky to have a chance sampling it. It is soft and refined, with refreshing peach and melon flavour. But don't be deceived because a moldy, earthy aftertaste just spread and lingers in your mouth.
We then had the honour to have Mr. Hirohisa KIKUCHI from ASABIRAKI SHUZO (a very famous sake brewer from Iwate, north-eastern part of Japan) to be our “guest lecturer”.
Not only did he talk to us about the current situation in the north-eastern part of Japan, he also filled us in on the backgrounds of Asabiraki Shuzo, as well as enlightened us on the best way to enjoy Suijin. It was so generous and thoughtful for Mr.Kikuchi to brought some premium salt all the way from Iwate, Japan just to share with us the "Magic of Suijin" – goes well with almost all dishes, but with salt in particular.
I didn’t believe at first, but I took a sip, had a little cream cheese sprinkled with natural salt and then took another sip. I was sure that I just had the best cream cheese in the world! Not so much about the sake, it’s the cheese! And that’s the “Suijin Magic”, brewed to bring out the best of food.
Another star from Asabiraki Shuzo, Junmai Ginjo Namburyu Kanzukuri is a very well-balanced sake. Not too dry, not too sweet. Not too rich, not too light. With a smooth body and fruity fragrant, this is a perfect example of Junmai Ginjo.
Towards the end, we had Kasumitsuru Yamahaijikomi Tokubetsu Junmai from Hyogo Prefecture (western part of Japan). Kasumitsuru is one of the best premium sake breweries in Hyogo that specializes in making Kimoto/ Yamahai sake. The longer fermentation and natural wild lactic acid contributed to the rich body and umami, as well as the strong acidity and dryness. It’s a good matching sake with meat dishes or dishes with stronger flavours.
Michisakari Junmai Daiginjo from Gifu was our mizukuchi sake. “Mizukuchi” means “water flavour”. So Michisakari is actually a quiet sake brewed to enjoy over meal because it will clear your palate every sip. It is light, clean and doesn’t have a strong aroma. We had it at almost room temperature, just slightly chilled. According to Sake Master, this sake will be too thin that you can’t really taste the sake if serve chilled.
Time flies! Sake Master Toshi gave us a little something extra to wrap up a beautiful sake-tasting event. We got to sample Saito Shuzo's Eikun You's time light. It is a very light and refreshing Japanese yuzu (citrus fruit) liqueur.
It was certainly an informative, at the same time, interesting kikizake event. I just can't wait to attend another one!
Voices of the Guests
Asimo: This is the first time for me to come to the sake-tasting event. Shuwa Shuwa was my favourite. I can literally drink bottles of that! I will come again next time if I can sample different sakes.
Ben: This is my first time too. I just love the taste of Michisakari! I will come again next time too.
Toshirou: I have a habit of drinking sake because I am a chef but this is my first time to attend a kikkizake event. I really like Asabiraki’s Suijin because it is so well-balanced. I think I will come again if I am invited.
