Blog Thread
- To Enjoy Japanese Sake More Casually
Japanese Sake : All Japan News,Inc
https://en.bloguru.com/JapaneseSake_AllJapanNews
introduction
By All Japan News,Inc
Yuji Matsumoto
Master Sake Sommelier
Finalist of the 2nd World Sake Sommelier Competition. Graduated from Keio University Faculty of Law, Department of Political Science. Worked for Nomura Securities for 10 years. Former president of California Sushi Academy Former chief of planning dept. at Mutual Trading. Currently working for Kabuki Restaurant Corp. as a Beverage Manager of 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.
Ayaka Ito
Owner of BESHOCK Ramen Sake Bar
Born in Nagoya, Aichi prefecture. Started going abroad including the US, Canada, and South Korea to study and deepen knowledge while still in high-school. Encountered with Japanese sake in Tohoku, while being involved in a long-term volunteering activity for the Great East Japan Earthquake. Sake of Miyagi, a famous region for sake making, was so impressive- ”I didn’t know such delicious domestic sake existed in Japan!” BESHOCK was opened in San Diego to let the world know the goodness of Japanese sake and Japanese cuisine for a responsibility as a specialist/Sake sommelier.
Ryuji Takahashi
Regional Sake Specialty Store "Ji Sakeya" Owner, Master Sake Sommelier, Shuto-Meijin, and the charismatic guru of ordinary sake.
Plans and manages events and seminars with his own unique flare to introduce the appeal of Japanese sake and cuisine, unaffected by the latest trends, while managing a jizake retail store.
David Kudo
Sake Sommelier
Master Sake Sommelier
President, All Japan News Inc.
Born Kita-Akita City, Akita Prefecture. Took over as Executive Officer of the Japanese Food Trend News founded in 1991, when the predecessor was assigned back to Japan. Currently distributed as Japan Restaurant News (20,000 issues published electronically) in North America, Japan, and Southeast Asia.
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To Enjoy Japanese Sake More Casually
By Yuji Matsumoto
Japanese sake is a drink that Americans still cannot get used to.
Majority of Japanese sake sales are from restaurants, and unfortunately sake is still not a beverage that people in their home or at home parties like to casually consume.
The reason is that, due to the real taste and drinking method not being introduced, Japanese sake 'Saki' is probably placed as a special drink that Americans consume when they visit a sushi bar. Also, when you look at any label, introduction of taste and drinking method is not explained in English in detail. Compared to wines the prices are high, and product display method in the market is hard for consumers to understand.
Well, it will be every simple but let me teach you a simple selection method of Japanese sake.
To start, it is important to decide which you want to pair the sake with. I would like you to understand that Japanese sake is an alcohol that is consumed during a meal to increase the food's flavor while eating like wine.
Beef dishes:
Junmai or Junmai-kimoto made in Kyushu, Tohoku, Kanto, Hokuriku, and Nada is recommended
Chicken dishes:
Ginjo class made in Hiroshima, Niigata, Nada, Hokuriku, and Kanto is recommended
Fish dishes:
Ginjo class, Daiginjo class made in Niigata, Hiroshima, Shikoku, and Kyoto is recommended
Certainly, depending on taste flavoring and cooking method, the sake you pair it with be different, but for the time being I think it will be fun to experience the pairing in different regions.
This month's pick-up:
Mizbasho Ginjo from Gunma prefecture.
This item is perfectly balanced in acidity, taste, and aroma. It goes well with chicken dishes to thick flavored fish dishes.
日本酒をもっと気軽に
日本酒は、まだまだアメリカ人にとって馴染みの薄い飲み物である。
日本酒の消費の大半はレストランであり、まだまだ家庭やホームパーティーで気軽に楽しむ飲み物には、残念ながらなっていない。
その理由は、まだまだその本当の味や飲み方が紹介されていないため、日本酒（サキ）はアメリカ人にとってスシバーに行った時に飲む特殊な飲料の位置づけがあるためであろう。また、どのラベルを見ても英語できちんと味や飲み方の紹介がされていない。ワインと比べると価格も高く、マーケットでの商品陳列方法も消費者にとって分かりにくい。
さて、今回は大雑把ではあるが、日本酒の簡単な選択方法をお教えしよう。
まず、合わせたい料理は何かを決めることが重要。日本酒は、ワインと同じく料理を引き立てる食中酒だと理解していただきたい。
牛肉料理：
純米や純米生もと造り（九州、東北、関東、北陸、灘産）がお勧め。
鶏肉料理：
吟醸クラス（広島、新潟、灘、北陸、関東産）がお勧め。
魚料理：吟醸クラス、大吟醸クラス（新潟、広島、四国、京都産）がお勧め。
もちろん、味付け、調理方法によって合わせる酒は異なってくるが、とりあえずは、産地によって試してみるのは面白いのでは。
今月のピック
群馬県の水芭蕉吟醸
酸味、旨み、香りのバランスが最高に整った一品。鶏肉料理から味付けの濃い魚料理に合う。
Japanese sake is a drink that Americans still cannot get used to.
Majority of Japanese sake sales are from restaurants, and unfortunately sake is still not a beverage that people in their home or at home parties like to casually consume.
The reason is that, due to the real taste and drinking method not being introduced, Japanese sake 'Saki' is probably placed as a special drink that Americans consume when they visit a sushi bar. Also, when you look at any label, introduction of taste and drinking method is not explained in English in detail. Compared to wines the prices are high, and product display method in the market is hard for consumers to understand.
Well, it will be every simple but let me teach you a simple selection method of Japanese sake.
To start, it is important to decide which you want to pair the sake with. I would like you to understand that Japanese sake is an alcohol that is consumed during a meal to increase the food's flavor while eating like wine.
Beef dishes:
Junmai or Junmai-kimoto made in Kyushu, Tohoku, Kanto, Hokuriku, and Nada is recommended
Chicken dishes:
Ginjo class made in Hiroshima, Niigata, Nada, Hokuriku, and Kanto is recommended
Fish dishes:
Ginjo class, Daiginjo class made in Niigata, Hiroshima, Shikoku, and Kyoto is recommended
Certainly, depending on taste flavoring and cooking method, the sake you pair it with be different, but for the time being I think it will be fun to experience the pairing in different regions.
This month's pick-up:
Mizbasho Ginjo from Gunma prefecture.
This item is perfectly balanced in acidity, taste, and aroma. It goes well with chicken dishes to thick flavored fish dishes.
日本酒をもっと気軽に
日本酒は、まだまだアメリカ人にとって馴染みの薄い飲み物である。
日本酒の消費の大半はレストランであり、まだまだ家庭やホームパーティーで気軽に楽しむ飲み物には、残念ながらなっていない。
その理由は、まだまだその本当の味や飲み方が紹介されていないため、日本酒（サキ）はアメリカ人にとってスシバーに行った時に飲む特殊な飲料の位置づけがあるためであろう。また、どのラベルを見ても英語できちんと味や飲み方の紹介がされていない。ワインと比べると価格も高く、マーケットでの商品陳列方法も消費者にとって分かりにくい。
さて、今回は大雑把ではあるが、日本酒の簡単な選択方法をお教えしよう。
まず、合わせたい料理は何かを決めることが重要。日本酒は、ワインと同じく料理を引き立てる食中酒だと理解していただきたい。
牛肉料理：
純米や純米生もと造り（九州、東北、関東、北陸、灘産）がお勧め。
鶏肉料理：
吟醸クラス（広島、新潟、灘、北陸、関東産）がお勧め。
魚料理：吟醸クラス、大吟醸クラス（新潟、広島、四国、京都産）がお勧め。
もちろん、味付け、調理方法によって合わせる酒は異なってくるが、とりあえずは、産地によって試してみるのは面白いのでは。
今月のピック
群馬県の水芭蕉吟醸
酸味、旨み、香りのバランスが最高に整った一品。鶏肉料理から味付けの濃い魚料理に合う。
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