How to Enjoy the New Brew Sake
Kosuke Kuji
Fifth Generation / Brewery Owner
Nanbu Bijin, Inc.
Born May 11, 1972. Entered Tokyo University of Agriculture’s Department of Brewing and Fermentation. In 2005 became the youngest person ever to receive the Iwate Prefecture Young Distinguished Technician Award. In 2006 was selected to be a member of the board of trustees of his local alma mater, Fukuoka High School. Currently is featured in a number of media outlets including magazines, radio, and television.
*Positions of Public Service: Chairperson, Cassiopeia Corporation Youth Conference; School Board Member, Fukuoka High School, Iwate Prefecture, Vice-Chairman, Technology Committee, Iwate Prefecture Brewers and Distillers’ Association
by Kosuke Kuji
All-out sake brewing for this year has finally started. There is a warm winter trend this year which is causing slight difficulty in sake brewery, but no need to worry because breweries are well equipment with refrigerating facilities.
Well, there are a lot of new brews of sake being produced this season. What we would like to enjoy this season are the “new brews of sake.” Especially the sakes called “freshly pressed.” The new brews that are just pressed have an exceptional taste and the fine taste is doubled due to most of them not being pasteurized and produced in the draft state. All breweries are selling freshly pressed draft sake all at once exactly at this time so the Japanese sake markets rise to heights like it is a fresh brew festival.
New brew is freshly pressed and just created and quite fresh and fruity compared to normally sold sake. Also, since it is hardly aged it has a light taste and it seems very easy to drink.
New brew tastes good alone, but it will taste even better if you have it with seasonal side dishes with items like ‘sansai’ (edible wild plants) or ‘bamboo shoots’ etc that will be available soon that make you feel it’s springtime. What I suggest is by definitely enjoying sansai with new brew sake, the unique delicate bitterness of sansai matches with the freshness of the new brew, and the special sweetness and goodness of draft sake which is the slight sweetness it has compared to pasteurized sake matches well with sansai. Sansai is good as tempura or ‘ohitashi’ [boiled with katsuobushi (dried bonito) & soy sauce dressing]. I sincerely hope that you will enjoy them together.
Nanbu Bijin is also selling their new draft brew of “Tokubetsu Junmai” in the U.S. I don’t know if you can find any sansai but we would be most grateful if you can also enjoy new brew of Nanbu Bijin with side tastes that make you feel the season.
Fifth Generation / Brewery Owner
Nanbu Bijin, Inc.
Born May 11, 1972. Entered Tokyo University of Agriculture’s Department of Brewing and Fermentation. In 2005 became the youngest person ever to receive the Iwate Prefecture Young Distinguished Technician Award. In 2006 was selected to be a member of the board of trustees of his local alma mater, Fukuoka High School. Currently is featured in a number of media outlets including magazines, radio, and television.
*Positions of Public Service: Chairperson, Cassiopeia Corporation Youth Conference; School Board Member, Fukuoka High School, Iwate Prefecture, Vice-Chairman, Technology Committee, Iwate Prefecture Brewers and Distillers’ Association
by Kosuke Kuji
All-out sake brewing for this year has finally started. There is a warm winter trend this year which is causing slight difficulty in sake brewery, but no need to worry because breweries are well equipment with refrigerating facilities.
Well, there are a lot of new brews of sake being produced this season. What we would like to enjoy this season are the “new brews of sake.” Especially the sakes called “freshly pressed.” The new brews that are just pressed have an exceptional taste and the fine taste is doubled due to most of them not being pasteurized and produced in the draft state. All breweries are selling freshly pressed draft sake all at once exactly at this time so the Japanese sake markets rise to heights like it is a fresh brew festival.
New brew is freshly pressed and just created and quite fresh and fruity compared to normally sold sake. Also, since it is hardly aged it has a light taste and it seems very easy to drink.
New brew tastes good alone, but it will taste even better if you have it with seasonal side dishes with items like ‘sansai’ (edible wild plants) or ‘bamboo shoots’ etc that will be available soon that make you feel it’s springtime. What I suggest is by definitely enjoying sansai with new brew sake, the unique delicate bitterness of sansai matches with the freshness of the new brew, and the special sweetness and goodness of draft sake which is the slight sweetness it has compared to pasteurized sake matches well with sansai. Sansai is good as tempura or ‘ohitashi’ [boiled with katsuobushi (dried bonito) & soy sauce dressing]. I sincerely hope that you will enjoy them together.
Nanbu Bijin is also selling their new draft brew of “Tokubetsu Junmai” in the U.S. I don’t know if you can find any sansai but we would be most grateful if you can also enjoy new brew of Nanbu Bijin with side tastes that make you feel the season.
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