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- Find your favorite 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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Find your favorite sake
By Yuji Matsumoto
Sake is a beverage of preference. However, “delicious” sake all have common universal traits.
The flavors can be characterized as follows:
• Sweetness
• Acidity
• Saltiness
• Bitterness
• Umami
In terms of food preparation, the common factor that creates a “delicious” taste for consumers is the balance between these flavors. “Preference” refers to this balance being achieved first, followed by one’s preferred flavor, such as ‘sweetness,’ being slightly stronger than the other four characteristics.
The same can be said about sake. Sake flavors are evaluated based on how well-balanced these flavors (saltiness mostly does not exist in sake) are. With sake, sweetness and acidity are easily detected with the first sip. However, “umami” flavor is an underlying taste, mostly detected as an aftertaste or when passing the tongue.
Some curious brands of (low-rated) sake have unbalanced flavors, where one flavor is strongly notable while lacking another.
Those who prefer dry, but well-balanced sake might enjoy the acidity upon swallowing the sake, while enjoying the short aftertaste that lingers on the palate; while those who prefer sweet flavors may likely enjoy sake with a fruity note and a mellow flavor with a long-lasting finish.
The most important training is to determine your own axis of flavors, best accomplished by enjoying a wide range of sake, and enjoying the same brand of sake over a period of time.
好きな日本酒を探す
酒は嗜好品、しかし“美味しい”ものには普遍的な共通のものがある。
味覚を分析すると；
―甘味
―酸味
―塩味
―苦味
―旨味
ということになる。料理において、人が“美味しい”と感じる共通の要素はこのバランスにある。“好み”と言われるのは、このバランスがあった上で甘いものが好きな人は“甘味”が他の４味覚より若干強いものを美味しく感じるのである。
日本酒も同じでこれらの味覚（塩味はほとんどない）がいかにバランスよく配分されているかが評価どころである。比較的甘味と酸味は、飲んだ瞬間にアタックしてくるので分かりやすい。しかし、旨味は密かに潜んでおり、後味や舌に通過する時に感じやすい。
ちょっと気になる（評価の低い）酒は、一つの味覚部分が突出していたり、欠けていたりすることで味がちぐはぐになっていることである。
バランスがあった上で辛口が好きな人は、おそらく飲んだ瞬間の酸の立っている、短い余韻の酒を好むだろうし、甘党の人は果実系の香りがあり、まったりとした長い余韻の酒を好むであろう。
一番大切なトレーニングは、自分の味の軸を確立することである。それには、多種類の酒を飲むより、同じ酒をじっくりとある程度の期間飲む方が早道である。
Sake is a beverage of preference. However, “delicious” sake all have common universal traits.
The flavors can be characterized as follows:
• Sweetness
• Acidity
• Saltiness
• Bitterness
• Umami
In terms of food preparation, the common factor that creates a “delicious” taste for consumers is the balance between these flavors. “Preference” refers to this balance being achieved first, followed by one’s preferred flavor, such as ‘sweetness,’ being slightly stronger than the other four characteristics.
The same can be said about sake. Sake flavors are evaluated based on how well-balanced these flavors (saltiness mostly does not exist in sake) are. With sake, sweetness and acidity are easily detected with the first sip. However, “umami” flavor is an underlying taste, mostly detected as an aftertaste or when passing the tongue.
Some curious brands of (low-rated) sake have unbalanced flavors, where one flavor is strongly notable while lacking another.
Those who prefer dry, but well-balanced sake might enjoy the acidity upon swallowing the sake, while enjoying the short aftertaste that lingers on the palate; while those who prefer sweet flavors may likely enjoy sake with a fruity note and a mellow flavor with a long-lasting finish.
The most important training is to determine your own axis of flavors, best accomplished by enjoying a wide range of sake, and enjoying the same brand of sake over a period of time.
好きな日本酒を探す
酒は嗜好品、しかし“美味しい”ものには普遍的な共通のものがある。
味覚を分析すると；
―甘味
―酸味
―塩味
―苦味
―旨味
ということになる。料理において、人が“美味しい”と感じる共通の要素はこのバランスにある。“好み”と言われるのは、このバランスがあった上で甘いものが好きな人は“甘味”が他の４味覚より若干強いものを美味しく感じるのである。
日本酒も同じでこれらの味覚（塩味はほとんどない）がいかにバランスよく配分されているかが評価どころである。比較的甘味と酸味は、飲んだ瞬間にアタックしてくるので分かりやすい。しかし、旨味は密かに潜んでおり、後味や舌に通過する時に感じやすい。
ちょっと気になる（評価の低い）酒は、一つの味覚部分が突出していたり、欠けていたりすることで味がちぐはぐになっていることである。
バランスがあった上で辛口が好きな人は、おそらく飲んだ瞬間の酸の立っている、短い余韻の酒を好むだろうし、甘党の人は果実系の香りがあり、まったりとした長い余韻の酒を好むであろう。
一番大切なトレーニングは、自分の味の軸を確立することである。それには、多種類の酒を飲むより、同じ酒をじっくりとある程度の期間飲む方が早道である。
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