Blog Thread
- The Taste of Japanese Sake
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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The Taste of Japanese Sake
Sake aroma is difficult to describe in one phrase. However, focusing one’s senses helps to detect the aroma of various plants and food ingredients harmonized together. This issue introduces the below aromas detected in sake.
Herbal and Spice Aromas
Cherry blossom leaves, thyme, lemon balm, clove, licorice, green pepper, cinnamon, mint, juniper berries, caraway, laurel (bay) leaves, estragon, French parsley, vanilla, nutmeg, green tea, rosemary, eucalyptus, Japanese mugwort, ears of rice, matcha, basil, turmeric and ginger.
Fruit Aromas
Lychee, melon, Chinese quince, apple, loquat, pear, banana, white peach, yellow peach, persimmon, muscat, dried fig, muskmelon, Yubari melon, dried banana, akebi, Asian pear (20th Century pear), mango, mangosteen, grape, nectarine, red bayberries, lemon, apricot, pineapple, sudachi, green apple, cherry, raspberry, strawberry, lime, orange, grapefruit, green ume (plum), kiwi, plum and yuzu.
Grain Aromas
Dried ears of rice, glutinous rice flour, freshly-pound mochi, sweet rice flour, adzuki beans, soy beans, rice, Kudzu starch gruel, tofu, soba (buckwheat noodles), bracken-starch dumpling, genmai (brown rice), sakura mochi (rice cake wrapped in preserved cherry leaf), malt, sweet potato, sticky rice, Domyoji (Kansai-style sakura mochi), tofu skin, corn flakes and steamed bread.
Wood Aromas
Green bamboo, bamboo, bamboo leaves, magnolia, new leaves, Japanese cypress, maple, pine needles and pine.
日本酒物語 日本酒の味
酒の香りは一言では表せないもの。しかし神経を集中させると、いろいろな植物や食材の香りが共鳴していることに気付くはず。今回は下記の香りを紹介する。
ハーブやスパイスのを思わせる香り
桜の葉、タイム、レモンバーム、丁字、甘草、青胡椒、シナモン、ミント、ジュニパーベリー、キャラウエイ、ローリエ（月桂樹の葉）、エストラゴン、セルフィーユ、バニラ、シナモン、ナツメグ、煎茶、ローズマリー、ユーカリ、よもぎ、稲穂、抹茶、バジル、ターメリック、ショウガ。などがある。
果実を思わせる香り
ライチ、メロン、かりん、りんご、ビワ、洋梨、バナナ、白桃、黄桃、柿、マスコット、乾燥いちじく、マスクメロン、夕張メロン、乾燥バナナ、アケビ、20世紀梨、マンゴー、マンゴスチン、ぶどう、ネクタリン、やまもも、レモン、杏、パイナップル、すだち、青りんご、チェリー、ラズベリー、イチゴ、ライム、オレンジ、グレープフルーツ、青梅、キウイ、プラム、ゆず。
穀物を思わせる香り
干した稲穂、上新粉、つきたての餅、白玉、あずき、大豆、米、葛湯、豆腐、そば、わらび餅、玄米、桜餅、麦芽、サツマイモ、もち米、道明寺、湯葉、コンフレークス、蒸しパン。
木を思わせる香り
青竹、竹、笹の葉、ほう葉、新芽、ひのき、松やに、かえで、松の葉、松。
Herbal and Spice Aromas
Cherry blossom leaves, thyme, lemon balm, clove, licorice, green pepper, cinnamon, mint, juniper berries, caraway, laurel (bay) leaves, estragon, French parsley, vanilla, nutmeg, green tea, rosemary, eucalyptus, Japanese mugwort, ears of rice, matcha, basil, turmeric and ginger.
Fruit Aromas
Lychee, melon, Chinese quince, apple, loquat, pear, banana, white peach, yellow peach, persimmon, muscat, dried fig, muskmelon, Yubari melon, dried banana, akebi, Asian pear (20th Century pear), mango, mangosteen, grape, nectarine, red bayberries, lemon, apricot, pineapple, sudachi, green apple, cherry, raspberry, strawberry, lime, orange, grapefruit, green ume (plum), kiwi, plum and yuzu.
Grain Aromas
Dried ears of rice, glutinous rice flour, freshly-pound mochi, sweet rice flour, adzuki beans, soy beans, rice, Kudzu starch gruel, tofu, soba (buckwheat noodles), bracken-starch dumpling, genmai (brown rice), sakura mochi (rice cake wrapped in preserved cherry leaf), malt, sweet potato, sticky rice, Domyoji (Kansai-style sakura mochi), tofu skin, corn flakes and steamed bread.
Wood Aromas
Green bamboo, bamboo, bamboo leaves, magnolia, new leaves, Japanese cypress, maple, pine needles and pine.
日本酒物語 日本酒の味
酒の香りは一言では表せないもの。しかし神経を集中させると、いろいろな植物や食材の香りが共鳴していることに気付くはず。今回は下記の香りを紹介する。
ハーブやスパイスのを思わせる香り
桜の葉、タイム、レモンバーム、丁字、甘草、青胡椒、シナモン、ミント、ジュニパーベリー、キャラウエイ、ローリエ（月桂樹の葉）、エストラゴン、セルフィーユ、バニラ、シナモン、ナツメグ、煎茶、ローズマリー、ユーカリ、よもぎ、稲穂、抹茶、バジル、ターメリック、ショウガ。などがある。
果実を思わせる香り
ライチ、メロン、かりん、りんご、ビワ、洋梨、バナナ、白桃、黄桃、柿、マスコット、乾燥いちじく、マスクメロン、夕張メロン、乾燥バナナ、アケビ、20世紀梨、マンゴー、マンゴスチン、ぶどう、ネクタリン、やまもも、レモン、杏、パイナップル、すだち、青りんご、チェリー、ラズベリー、イチゴ、ライム、オレンジ、グレープフルーツ、青梅、キウイ、プラム、ゆず。
穀物を思わせる香り
干した稲穂、上新粉、つきたての餅、白玉、あずき、大豆、米、葛湯、豆腐、そば、わらび餅、玄米、桜餅、麦芽、サツマイモ、もち米、道明寺、湯葉、コンフレークス、蒸しパン。
木を思わせる香り
青竹、竹、笹の葉、ほう葉、新芽、ひのき、松やに、かえで、松の葉、松。
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