Blog Thread
- Enjoy 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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Enjoy sake more casually
By Yuji Matsumoto
Japanese sake is still a largely unfamiliar beverage to American consumers.
Ninety percent of sake is consumed in restaurants, indicating the unfortunate reality that sake is still far from being casually enjoyed in private homes and parties.
One of the reasons is because the true flavors of sake and how they’re enjoyed is not widely introduced. Therefore, to American diners, sake is still a unique beverage to be enjoyed at local sushi bars. Also, because the prices can be at times higher, products may not be lined visibly on store shelves and information may be lacking on labels, which may be contributing to this issue.
In this issue, I will give you a simple overview of how to select sake.
First, it’s important to decide what menu selections to enjoy the sake with. Similar to how wine enhances the foods you eat, sake is also to be enjoyed during meals.
Meat dishes: Junmai or Junmai Kimoto is recommended (from Kyushu, Tohoku, Kanto, Hokuriku or Nada regions)
Chicken dishes: Ginjo class (from Hiroshima, Niigata, Nada, Hokuriku, and Kanto regions) is recommended
Fish dishes: Ginjo and Daiginjo class (Niigata, Hiroshima, Shikoku, Kyoto regions) are recommended.
Of course, flavoring and preparation methods will influence your choice of sake, but first, it would be interesting to sample sake by region.
日本酒を気軽に楽しむ
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９割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。
その理由の一つに、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、価格も高く、マーケットでの商品陳列方法やラベル情報が乏しいのもその原因であろう。
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。
Japanese sake is still a largely unfamiliar beverage to American consumers.
Ninety percent of sake is consumed in restaurants, indicating the unfortunate reality that sake is still far from being casually enjoyed in private homes and parties.
One of the reasons is because the true flavors of sake and how they’re enjoyed is not widely introduced. Therefore, to American diners, sake is still a unique beverage to be enjoyed at local sushi bars. Also, because the prices can be at times higher, products may not be lined visibly on store shelves and information may be lacking on labels, which may be contributing to this issue.
In this issue, I will give you a simple overview of how to select sake.
First, it’s important to decide what menu selections to enjoy the sake with. Similar to how wine enhances the foods you eat, sake is also to be enjoyed during meals.
Meat dishes: Junmai or Junmai Kimoto is recommended (from Kyushu, Tohoku, Kanto, Hokuriku or Nada regions)
Chicken dishes: Ginjo class (from Hiroshima, Niigata, Nada, Hokuriku, and Kanto regions) is recommended
Fish dishes: Ginjo and Daiginjo class (Niigata, Hiroshima, Shikoku, Kyoto regions) are recommended.
Of course, flavoring and preparation methods will influence your choice of sake, but first, it would be interesting to sample sake by region.
日本酒を気軽に楽しむ
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９割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。
その理由の一つに、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、価格も高く、マーケットでの商品陳列方法やラベル情報が乏しいのもその原因であろう。
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。
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