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Dear Sake Drinker,
Welcome to the October Issue of America's sake-centric newsletter. In
this month's rag read about the ancient genesis of sake, try to walk-
the-sake-walk, check out Chikurin, bring a bottle of brew to a crab
shack, and see all of the sake events this month including the always
enjoyable Joy of Sake tasting on October 23rd.
In this issue:
Sake Story - Sake As A Food Source
When was the last time that you ate booze? A good solid square meal
of alcohol? A big heaping portion of giggle juice? And no your
watermelon with a hole filled with vodka does not count. Neither does
that jello shot! Nor does your rum cake. Nope those do not constitute
a solid booze-filled dinner. Alcohol - more specifically sake is
"The" original fueled-up meal that brought field-fermentation to the
farmer.
Rice is and was a three-meal-deal in Japan. No other elements of an
alcoholic beverage can lay claim to this "necessity" status.
Do you think ancient Germans (sorry history buffs) ate bowls of
fermented hops and barley for lunch? How about those ancient French
(again apologies history geeks)? Do you think they hunkered down over
brimming bowels of fermented grapes for dinner? In all likelihood the
answer is nuh-uh! But wait! Hold that image! See a course clay bowl
filled with a mush resembling oatmeal. Look further and see a group
of farmers sitting around a large wooden bucket filled with the same
mash and guess what? They are eating sake in its most ancient and raw
form.
Indeed, the genesis of sake (nihonshu or wine of Japan) was not a
crystal clear liquid that is best served chilled in fancy bar
glasses. No, rather sake in its oldest carnation was a 3%-5% alcohol-
based bowl of rice that required looking away and a hefty appetite.
Sake was a meal. Sake was food. It was not simply an "alcohol" doing
that wonderful magic that booze is associated with. Sake was
functional. It was sustenance. It was necessary, and oh yah it got
good hard working people buzzed!
Like most all things sake can be traced back to ancient China, as
this is where rice has its "ground zero." For the sake of speaking
about sake in its modern context Japan has been and continues to be
the torch-bearing nation for this starchy libation. Roughly 2,500
years ago wet-rice cultivation began on the island of Japan. And
those cultivating rice were the first recipients of this fermented
wonder that was said to have been used to liquor up ancient beasts so
that they could be felled by mere mortals.
Farming was a communal occupation, and rice was the most communal of
bonds. It was a food source - so valued that at one time it was even
traded as a currency. But more importantly rice brought people
together. It brought folks together to chew and spit! Yes, the
earliest recorded history of sake spoke about a form of brew that was
created by chewing rice and spitting the gob into a wooden bucket -
"kuchikami no sake" or "chewed in the mouth sake." Those glorious
farmers somehow realized that if they chewed the rice and spat it out
into wooden tubs or buckets that the enzymes in their mouths would
break the long-chain starch molecules into a glucose, and then this
glucose would sit in the bucket for about a week and allow airborne
yeasts to propagate and ferment the glucose into wonderful alcohol.
Bingo! A meal and a party in one! And that is indeed what happened.
Villages used religious occasions to get groups together to chew and
spit en mass to create a large batch of saliva sake - my words not
theirs. Usually the village leader would start the process and the
rest of the villagers would join the spit-a-thon. Then and thankfully
some smart and perhaps germaphobic farmer said "I am sick of drinking
Yoshi's spit," and suggested that he would prefer the ricey spit of a
virgin. And so began the next phase of sake in its oldest form -
Bijinshu or "beautiful girl sake" that basically was a virginal
masterpiece.
Yes, the village virgins would all gather and chew rice as a team
descended from the gods. Then they would release their globby glory
into the wind to find a warm gooey home in the bottom of very
receptive receptacle. Pure heaven. A sustenance so dreamy that people
no longer cringed at the thought of Yoshi's spit. A product so
marketable that Anheuser Bush is considering making a beer called Bud
Virgin. Yes, sake became sexy as well as savory.
But let's not kid ourselves - the sake that we are speaking about
still resembled a gruel that was chunky and funky. How did they eat
this fermented food source? Originally with hands and disposable
Purrell Towelettes.
Then yet another enterprising farmer, who was tired of trying to
drink the "good stuff" at the bottom of the bowl through the mush
thought about affixing a straw to the bottom-side. In this scenario
the heavy mush remained on the top and the "heavenly juice" sat in
the bottom, easily extracted with pursed lips and a sucking sound.
(For those having a hard time picturing this, think about your last
7-11 slurpee or slushy at the movies - ice on top, good stuff on
bottom.)
5th century in Japan saw a very unique vessel shaped like an hour-
glass with a larger bowl on top and a small bowl on the bottom with
an attached straw - heavy mash on top and fluid running down into
lower bowl with straw - (Again for those having difficulty seeing
this image think of a ridiculously large green tube of alcohol on
Bourbon Street). Ah but 6th century Japan saw the advent of a bowl of
sake again. Just a bowl of fermented gruel that required the use of
long pincers, almost like modern-day eyebrow tweezers to lift the
chunks of sake out to be eaten and the bowl to be tipped and sipped -
very civilized, very 6th century.
The concept of fine dining has come a very long way since bowls of
fermented gruel shared amongst farmers and village virgins. Or has
it?
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Sake Humor - Well Not Really That Funny!
Okay, so this isn't really pure sake. But a friend sent me this
website and thought that it had sake consumption applications. It's
amusing at first. Then addictive. Then downright compulsive. Sort of
like a good sake! Best of luck and please be certain to do this on-
line and not in real life. I won't tell you my record, but feel free
to send me yours and I will post the winner's best - (No names of
course!)
http://fun.drno.de/flash/HomeRun.swf
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Sake Spotlight - Tamiko Ishidate Looks At Chikurin Junmai Ginjo
"Sake Spotlight" is a unique section within the Newsletter that takes
a closer look at specific sakes that may be purchased at True Sake. I
approach different professionals within the industry to give their
perspectives and insights to the how, what and why's for very special
sakes. These insiders are importers, brewers, authors, sake
sommeliers, or just enthusiasts who will take your knowledge base a
little further. What I like about this segment is that often my
review is quite different than that of the guest professional's
adding to the point that there is no right or wrong when discussing
your opinion about sake.
Tamiko Ishidate is a fellow sake/food enthusiast who resides in the
San Francisco Bay Area. Tamiko works in the sake industry, and
conducts periodic tasting events throughout the region and beyond.
She is a superstar within the sake community, because she is great at
promoting sake. For any comments or inquiries, please email her at
Please send your sake specific questions to
tamiko @ jotosake.com.
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Sake enthusiasts, such as readers of True Sake's e-newsletter,
would all agree that the flavors, styles and quality of sake vary
within a range much narrower than that of, say, wine. In this world
of subtleness and nuances, one must admit it's a joy to find a sake
that has a unique character that makes it stand out among a crowd
of common beauty. It is my honor to share such sake of character
today in this issue of Sake Spotlight.
The word "Karoyaka" translates as "Lightness". Lightness is not a
name given to this sake merely for being: rather, it is simply a
feeling. This sake in its tall frosted glass with a skin-toned
label evokes a feeling similar to perhaps a fine bottle of Alsatian
Riesling. Certainly, when you stick your nose into a glass filled
with this well-chilled brew, the nose is reminiscent of Champagne,
with a hint of sage and cherry. But the look and the nose are not
where the character ends. Take a sip and experience the particular
"weight" that's very unique to this sake. The "weight" is a
combination of cream, oil and Mochi-like sweetness. How do you brew
a sake like this? According to Mr. Marumoto, you really don't: you
make the sake that way AFTER the sake was brewed. But how??
Mr. Marumoto is the 7th generation president of Marumoto Brewery in
Okayama prefecture, an hour train-ride from Kyoto. His approach to
making sake is a fine combination of purist and progressive-
experimentalist. Above all, he is a rice fanatic. He grows his own
rice and, not only that, he grows them organic, or better said,
wild. "Yamadanishiki is a wild rice, that grows best when left
alone," according to Mr. Marumoto. He hardly even gives fertilizer.
It's a total "yasei-ji", or a wild child. A very generous spacing
between rice stalks allows maximum exposure to air and sunshine -
an environment ideal for growing healthy rice. Mr. Marumoto is a
great model for the terroir of the sake world: he even tastes the
soil to check its nutrients. He can also tell the health of rice
from the hue of its color when it's ready to be harvested in the
fall. "Rice makes tasty sake", has been the motto of Marumoto
Brewery for 20 years now. Naturally, he only makes Junmai sakes for
his Chikurin brand.
This rather purist approach to making sake is counter-balanced by
his much more progressive, rather unusual practice of "blending".
Indeed, "Blending Day" is one of the most important days at the
Marumoto Brewery, in which Mr. Marumoto himself carefully blends
koshu or aged sake into his freshly-brewed sake. Karoyaka, in
particular, has a small amount of sake brewed 2 to 5 years prior,
stored unpasteurized in refrigerated storage tanks. The addition of
aged sake gives this lightness sake weight and character: much like
chewing on sweet Mochi rice, the natural sweetness of wild
Yamadanishiki rice coats your palate and puffs up again in the
finish. The sake is flavorful and quite hardy in pairing.
Hardy, yes - Karoyaka is a great sake for food pairing. Bring on
the sweet, bring on the fruit, oil, and acidity. It's a picnic
sake, ceviche sake, Hamachi tartar sake, and aged goat cheese sake.
At a brewers dinner at Yoshi's a few weeks ago, it was paired with
UK Langostine Salad: fresh ogo seaweed, Balloon tomato confit, and
sea urchin vinaigrette - it makes my mouth water remembering the
perfect pairing of the sake with this exquisite dish. Even the
tomato confit was delicious - now, that's a sake challenge!!!
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Ahhhhh what a great sake! Thank you Tamiko for shedding more light on
this nihonshu that I used as the "Welcoming Sake" for Sake Day 2006.
I love this nihonshu and love this brewery! Herewith is my review of
said brew:
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Chikurin Karoyaka "Bamboo Forest"
From Okayama Prefecture.
Junmai Ginjo.
SMV: +3 Acidity: 1.4
This Ginjo is actually milled to 50% Dai Ginjo levels, and has a
gentle aroma profile with hints of plum, yellow bell pepper,
grass, and sunflowers. Think silky when first tasting this
extremely soft Ginjo that is so clean it is almost watery. There
are taste treasures of apricot, watermelon, white grapes, and a
hint of cherries in this semi-thick "like water" brew. The
slippery semi-dry flow is perfect for those looking to find a
gentle sake void of harsh booziness.
WORD: Slippery
WINE: Soft reds/silky whites
BEER: Clean ales
FOODS: Sushi, sashimi, grilled white fish, creamy risotto.
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Sake Challenge - Sake Goes To Crab Shacks & Fish Houses!
I am on a spiritual sake quest that will finally put a nail in the
coffin of "sake can only be consumed at a sushi restaurant" mantra.
Wake up people! Food and sake go together - always have and always
will. If it has a tail, roots, feathers, leaves or a damn beak sake
will go with it - anytime and any place. And that is my quest - the
place or origin of the cuisine does not matter. It can be Spanish,
Italian, Brazilian or ughhhh British chow and sake will walk the
walk. Japan has chickens! Japan has salad! Japan has beef! Japan has
spicy and savory dishes! Japan has sweet and salty fare, so why not
think about having sake with these "tones" from other countries?
The Sake Challenge is my way for you great consumers to see outside
of the sushi paradigm, and to achieve this "new view on brew" I will
usually select two different sake styles and price-points and bring
them to a non-Japanese restaurant with a celebrity, sake-sleuth or
hell even a friend in tow.
Read about past challenges:
When reviewing restaurants and their specific cuisines paired with
sake I use the following criteria:
- Works World Class (WWC)
- Works Well (WW)
- Works (W)
- Does Not Work (DNW)
This criterion is more true to the mission of bringing a beverage to
a restaurant not knowing what you will pair with. The point is to
make the general pairings "work." Rare is the day that you bring a
specific wine or sake to pair with a specific dish - we look for
generalities and the entire eating/drinking experience. Think of
fishing with a net as opposed to a hook and line - a pairing is
supposed to reach out and catch more flavors as opposed to just
hitting one match.
This month's challenge stems from a brief trip that I took to Half
Moon Bay, which is 45 minute south of San Francisco. While on a semi-
vacation I visited three different sea food restaurants that could
best be described by the title "crab shacks" loaded with freshly
caught local sea fare.
Let me be blunt - sake works with everything from the ocean! So
seafood restaurants are slamdunks! Oysters? Of course! Crab?
Absolutely! Shrimp? You bet! Calamari? No prob! Seafood dives are the
best grounds for bringing a bottle of sake. Herewith are some general
pairings that exploded and excelled so much that you should take
serious note! (What really pleased me is that almost every sake
worked really well with each cocktail sauce from each restaurant)
Here are the brews that I brought: Kanbara Junmai Ginjo, Wakatake
Onigoroshi Junmai Ginjo, Gokyo Junmai, Senpuku Junmai Dai Ginjo, and
Chikurin Junmai Ginjo.
The three restaurants were "Sam's Chowder House" (Grade A) - "Miramar
Beach Restaurant" (Grade C+) - "Ketch Joanne Restaurant" (Grade A/A+)
I will list the top five pairings and the three really good pairings
and one or two that didn't work:
- Sam's Chowder House - Shrimp Cocktail paired with Kanbara "Bride
of the Fox" Junmai Ginjo.
The hint of natural sweetness in the shrimp alone pulls out a
touch of fruit in the sake. The lemon wedge squeezed over the
shrimp makes a very elegant pairing - bright and rich! The
cocktail sauce with the shrimp bite creates an incredibly balanced
and smoky - honey-like flavor that is superb. The body of the brew
is fitting! WWC
- Sam's Chowder House - Crab Louise Salad paired with Wakatake
Junmai Ginjo.
The creaminess of the dressing makes the brew go even and
balanced. The freshness and crispiness of the lettuce brings out a
brightness of the sake - it stays up with the pairing. A good and
even compliment. Makes sense - does not detract - compliments the
fresh flavors. WW
- Miramar Beach Restaurant - Seafood Margarita paired with Senpuku
Kura Junmai Dai Ginjo Genshu.
This ceviche style dungness crab, shrimp, scallop and cod in lime
juice and tomatoes goes very well with acidity of the sake. The
balance of the brew neutralizes the brashness of the dish - the
tomato and citrus elements bond with the fruitiness of the sake. A
very good handshake of bold flavors made fresher and more even
with the sake. WW
- Ketch Joanne Restaurant - Avocado Stuffed with Crab paired with
Chikurin Junmai Ginjo.
The creaminess of the sake goes well with the soft textures of the
avo and the crab - a velvety blend. The sweetness of the brew
really works - good feeling but even better flavor. Each element
works - the avo yes - the crab yes - the cocktail sauce yes. Just
a powerfully clean and firm pairing that brings natural sweetness
out and balances the cocktail sauce. WW
- Sam's Chowder House - Cioppino paired with Kanbara Junmai Ginjo.
Savory shellfish stew just pumps with this savory Ginjo. Great
texture and feel of this sake goes straight at the flavor -
buttery tomato richness is enhanced by the brew - great pairing.
The acidity gets blended into a mouthful of rich and savory
flavors that are buoyed by a well-balanced sake. WW
Three good pairings:
- Sam's Chowder House - Seafood Paella paired with Wakatake Junmai
Ginjo.
This Spanish rice based dish dances very well with the brightness
of the sake. The Ginjo takes the acidity of the pairing out of the
picture and brings a richness to the dish. The balance is very
solid as a solid sake meets in the middle of the road with large
flavors - good play. There is some heat as in acidity juggling,
but it all goes even. WW
- Miramar Beach Restaurant - Crab Cake paired with Gokyo Junmai.
This fried crab cake is buffered by the sake. The Gokyo enveloped
the oily fried coating and brings out a savory and sweet overtone
that works very well. This is a very good texture play that would
be even better if the crab cake weren't overcooked! W
- Ketch Joanne Restaurant - Oyster Shooter paired with Chikurin
Junmai Ginjo.
This oyster shooter with cocktail sauce is offered with Vodka, but
I did with sake. The Chikurin went well with the briny elements of
the oyster - yes that means a fruity brew partied with salty
flavor. Throw in the cocktail sauce and this pairing is quite
nice! W
One that didn't work:
- Sam's Chowder House - New England Clam Chowder paired with Kanbara
Junmai Ginjo.
The acidity of the sake comes out too strong against the
creaminess of the dish. This is a distraction. The richness of the
brew does not balance with the mild cream tones of the chowder -
makes me wonder what wine would work. It's not cloying, but it is
not a good pairing either. DNW
In summary please walk away from this Crab Shack Sake Boogie with the
firm belief that sake works. The balance of a starch-based beverage
far and away excels over a grape juice when it comes to elements from
the sea. The flavors were outstanding and the texture and feeling of
most of these pairings were so welcoming. Sake and seafood make great
partners. The next time that you think about brewski and a bucket of
clams or a grilled fish and a Sauvignon Blanc think about adding sake
to the mix. Sake works - sake belongs!
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New Store Arrivals - Tsukasbotan, Miyasaka, Houraisen (angry fish)
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Houraisen "Gin" "Angry Fish"
From Aichi Prefecture.
Junmai Dai Ginjo.
SMV: NA Acidity: NA
This "Ultra" Dai Ginjo (40%) that was cold aged for 2 1/2 years
has a minerally and meaty nosed filled with rich fruit, rice, and
hint of banana elements. Welcome to the "anti" Dai Ginjo that is
not fruity and silly, rather it is a deep and expansive brew that
has as much attitude as the fish on the label. Crisp and bright,
yet round and plump - how did they do that? It is a semi-chewy
brew with complex layers of flavors such as caramel, plums, figs,
raisins, and a full-bodied acidity that rounds out the incredibly
regal mouthful. If you like a Dai Ginjo with attitude and long
finish that is robust and beefy reel this fish into your glass.
WORD: Rich
WINE: Deep reds/Huge whites
BEER: Huge ales
FOODS: Complex cuisines, pate, cheese courses, smoked game.
$120/720ml
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Tsukasabotan "Fuin-Shu"
From Koichi Prefecture.
Junmai Ginjo.
SMV: +5 Acidity: 1.4
The nose on this dry Ginjo is made up of mineral, citrus,
sunflower, and straw elements. A very good example of a "base"
sake that is not overly fruity, but has layers of very neutral
flavors such as minerals, rice, and a hint of fig and creme
brulee. Extremely even and balanced and the strength rests in the
dryness of this flavorful sake. A very slick fluid that gets
smoother and even more flavorful at room temperature. Think round,
clean, dry and balanced with a great rice flavor - truly a sake
drinkers sake.
WORD: Dry
WINE: Pinot Noir/Pinot Griggio
BEER: Dry Pilsners
FOODS: Salty grilled fare, clean cooked fish, oysters, bread.
$32/720ml
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Miyasaka "Yawaraka"
From Nagano Prefecture.
Yamahai Junmai.
SMV: -4 Acidity: 1.4
This old-style Junmai from Masumi brewery has a unique aroma
profile filled rice, caramel, butterscotch, cream and grain
elements. Talk about a smooth operator, this low-alcohol (12%)
brew has a light buoyancy that is very drinkable and quite unique
for a Yamahai sake. For such a subtle brew there are loads of
flavors to unearth - like honeydew, Asian applepear, young peach
and plum, with a hint of citrus tones. Thin texture and juicy
flavor, elegant and light, with a tip-of-the-tongue sweetness that
dances with gentle lactic acidity. At room temperature look for
more richness and a hint of caramel.
WORD: Elegant
WINE: Light reds/Crisp whites
BEER: Light ales
FOODS: Soft flavors with salty and greasy goodness.
$22/720ml
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You can review many of our sakes on our web site.
Our inventory list is here.
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True Selects - Miwa and Lynette Select Monthly Brews
Welcome to "True Selects" - featured sakes that are selected and
championed by Miwa and Lynette - our two resident sake studs. As we
can only stock so many different brands of sake - think limited space
- this effort is a way to offer sakes that we wouldn't usually carry.
They will select by price-point, uniqueness, availability, and other
factors that make these selections unusual for the store.
Miwa = Naraman Junmai Muroka Bin Hiire
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This limited edition line of Naraman is from the Yumegogoro
Brewery in Fukushima. Only 3000 bottles are produced in one year.
It is pasteurized once in the bottle (bin hiire) and not charcoal
filtered (muroka). This sake has a fruity nose like a ginjo-style
sake and has a nama (un-pasteurized) like quality. Last month in
Tokyo, I happened to meet the brewer, Mr. Nobuo Shoji, at a sake
tasting. He recommended serving this sake warm. (Of course, it is
good chilled, too.)
SMV: +4 Acidity: 1.5
Rice: Gokyakumankoku, milled to 55%
Yeast: Utsukushimayume
Price: $24 (720ml)
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Lynette = Kamoshibito Kuheiji Ginjo
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Very expressive, snappy, vivid and bright. Vivacious with an
almost spritzy feel. Fruity and juicy with hints of tart berries.
SMV +1, acidity 1.6
50% polishing
From Chubu, Aichi
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Come on in or phone and ask why these brews speak to them and of
course why they will speak
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Sake Events
October 22nd - Sake Pairing Dinner at Bushitei
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Make reservations now for this special event night at Bushi~tei.
An exquisite, seasonal 5 course dinner, prepared by Chef Seiji
"Waka" Wakabayashi, will be paired with 6 extraordinary artisan
sakes. The importer will be present to share the history and
stories behind each.
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• When:
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Wednesday, October 22nd 6:30pm~
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• Where:
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Bushitei (1638 Post St. SF)
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• Price:
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$85 (plus tax and gratuity)
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• What else:
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Limited to 20 people
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Reservations: Call Bushitei at 415-440-4959
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October 23rd - Joy of Sake in SF
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http://www.joyofsake.com
Joy of Sake will extend a $10 discount to True Sake newsletter
recipients if they go to the on-line ticket store and enter a the
promotional code. Pay attention to your email inbox, code will come
next week.
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October 30th - Levende "FAR" East Sake Pairing
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Old Oakland favorite Levende East is featuring premium sake
selections on Thursday, October 30th from 5p-8p. A flight of three
artisan sakes from Okayama, Akita and Hyogo will be paired with
three delectable appetizers created by Levende Executive Chef Sean
Randall. Sake expert will be on hand to answer all of your sake
questions. Don't miss this astonishing culinary occasion in
downtown Oakland!!
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• When:
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Thursday 10/30/08 from 5:30p-8:30p
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• Where:
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Levende East (827 Washington St. @ 9th St. Oakland)
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• Price:
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$25 for a flight of 3 sakes and 3 tasting-portion appetizers
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Please call 510.835.5585 for reservations, space is limited
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"Ask Beau" - "What is koji - really?"
I really liked this question that came from Sarah D. from Vail, CO.
who wrote:
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"I am confused about the word koji. Is it the mold or is it the
molded rice? What is koji really?"
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Sarah the lines have been blurred here and many folks make the same
mistake. When speaking about the actual mold (Aspergillus Oryzae) you
would say the word "koji-kin" - this is the yellow mold that
influences flavor and aroma in most sakes and is responsible for
breaking the starch molecules into glucose. The steamed rice that
gets "sprinkled" with this mold (usually from cans with small holes
or mesh) is called "koji" or "koji-mai." So when speaking
specifically about "koji" you are talking about the inoculated rice
itself.
(On a side note Koji-Kin has a nickname in the brewing industry -
"moyashi" which is the Japanese name for bean sprouts. Huh? Yes if
you look through a microscope the mold looks like bean sprouts or
mushrooms. And without question - if you tour a brewery - nine out of
ten times you will see a photo of microscopic "koji-kin" looking very
much like a large sprout on the wall somewhere.)
Please send your sake specific questions to
askbeau2 @ truesake.com. (This
address is not for general questions and I only review the questions
once per month. All other correspondence should use
info @ truesake.com.)
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The SECRET WORD
Ah, at last we have reached the end of this Newsletter and that of
course means that we have come to the now-famous SECRET WORD. To
those who are new - the SECRET WORD is a chance for you to try a sake
of note for half of that sake's original price. Just for reading this
Newsletter. It is our way of saying thank you for trying to
understand the wonders of sake. And in this regard we typically
select a sake with a story, and this month's story is two stellar
Junmai Ginjo's that are sort of pricey but worth fleshing out at half
price! The first is "Moon on the Water" (Fukucho) from Hiroshima and
the second is Narutotai Yamahai Junmai Ginjo (the more dignified
brother of the Nama Ginjo Genshu that we sell in the can!).
Please remember the rules: only one bottle per reader, and don't tell
your buddy at the moment if he/she isn't a Newsletter subscriber,
always use a hushed or secret agent voice when saying the SECRET
WORD, and lastly for those who have their sakes shipped we can only
include the SECRET WORD sake in a four-pack purchase - meaning you
must buy three other sakes.
We typically would sell these Junmai Ginjo's for $38 and $42 but for
you sake jockeys we will sell these sakes for $19 and $21 per brew.
And the SECRET WORD is... Well, we only give out the
SECRET WORD to those on our mailing list!
So sign up for the Newsletter!
PLEASE NOTE THAT WE HAVE A LIMITED SUPPLY OF THESE TWO BREWS - SO GET
IN EARLY!
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Thank you for reading!
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