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- Strive to become sake ambassadors with a thorough knowledge 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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Strive to become sake ambassadors with a thorough knowledge of Japanese sake
Chapter 1: Secrets to readily enjoy sake
Many consumers say labels on sake bottles are not sufficient to select one product over another.
Wine and liquor are made from sugar in wine grapes fermented into alcohol.
Beer is made from fermented barley and water, while sake is made from fermented rice and water.
Sake is brewed from rice, water, fermentation, the climate, and the highly technical skills of the Toji (master brewer), brewery, and brewery workers.
Sake is enjoyed chilled or warm, compatible with various foods.
A full-bodied beverage containing amino acids, sake is highly effective to clear the skin. Reflecting the characteristics of each region, sake is a special beverage made from high-quality food ingredients, served as a sacred offering to deities.
The techniques of the artisans are evident as an added value to sake.
4 types of sake
Sake is categorized into four types: Aromatic Sake, Refreshing Sake, Pure Sake, and Mellow Sake.
This report introduces two of the sake types.
Aromatic Sake: Mainly Daiginjo and Ginjo-type sake.
In season: Spring to summer
Serving temperature: Approximately 15 degrees Celsius (59 degrees Fahrenheit), even if served chilled
Drinking vessel: Wine glass
Compatible dish: Marinated octopus
Refreshing Sake: Light and smooth, non-premium sake.
In season: Summer
Serving temperature: Thoroughly chilled or warm
Drinking vessel: Small glass
Compatible dish: Chilled tofu, basically compatible with any food.
よくわかる日本酒・酒アンバサダーになろう
その1：日本酒を簡単に楽しむ秘訣
どの酒を飲んだらいいのか、ボトルを見ただけではわからないという声が多い。
醸造酒 、ワイン ぶどうに含まれている糖分をそのままアルコール発酵
ビールは麦と水、日本酒は水と米を発酵。
日本酒は、米、水、発酵、気候風土、杜氏・蔵元・蔵人のたくみな技
日本酒は冷やしても、温めても楽しめる。また料理との相性もいい。
アミノ酸を含むコクのある飲料、美肌効果も高い。各地域の特徴を反映、神様に捧げる聖なる液体で高価な原料から作られる特別な酒、匠の技 付加価値のある酒
日本酒の４タイプの酒
日本酒には薫酒、爽酒、醇酒、熟酒と4つのタイプがあり今号では2タイプを紹介する。
薫酒 主に大吟醸、吟醸系。
美味しい季節：春から夏にかけて
飲む温度：冷やしたとしても１５度くらい
酒器—ワイングラス
合う料理：タコのマリネ
爽酒 軽快でなめらか 普通酒。
美味しい季節：夏
飲む温度：ガンガン冷やすか熱燗にする
酒器—こぶりのグラス
合う料理：冷奴、基本なんの料理でも合う。
Many consumers say labels on sake bottles are not sufficient to select one product over another.
Wine and liquor are made from sugar in wine grapes fermented into alcohol.
Beer is made from fermented barley and water, while sake is made from fermented rice and water.
Sake is brewed from rice, water, fermentation, the climate, and the highly technical skills of the Toji (master brewer), brewery, and brewery workers.
Sake is enjoyed chilled or warm, compatible with various foods.
A full-bodied beverage containing amino acids, sake is highly effective to clear the skin. Reflecting the characteristics of each region, sake is a special beverage made from high-quality food ingredients, served as a sacred offering to deities.
The techniques of the artisans are evident as an added value to sake.
4 types of sake
Sake is categorized into four types: Aromatic Sake, Refreshing Sake, Pure Sake, and Mellow Sake.
This report introduces two of the sake types.
Aromatic Sake: Mainly Daiginjo and Ginjo-type sake.
In season: Spring to summer
Serving temperature: Approximately 15 degrees Celsius (59 degrees Fahrenheit), even if served chilled
Drinking vessel: Wine glass
Compatible dish: Marinated octopus
Refreshing Sake: Light and smooth, non-premium sake.
In season: Summer
Serving temperature: Thoroughly chilled or warm
Drinking vessel: Small glass
Compatible dish: Chilled tofu, basically compatible with any food.
よくわかる日本酒・酒アンバサダーになろう
その1：日本酒を簡単に楽しむ秘訣
どの酒を飲んだらいいのか、ボトルを見ただけではわからないという声が多い。
醸造酒 、ワイン ぶどうに含まれている糖分をそのままアルコール発酵
ビールは麦と水、日本酒は水と米を発酵。
日本酒は、米、水、発酵、気候風土、杜氏・蔵元・蔵人のたくみな技
日本酒は冷やしても、温めても楽しめる。また料理との相性もいい。
アミノ酸を含むコクのある飲料、美肌効果も高い。各地域の特徴を反映、神様に捧げる聖なる液体で高価な原料から作られる特別な酒、匠の技 付加価値のある酒
日本酒の４タイプの酒
日本酒には薫酒、爽酒、醇酒、熟酒と4つのタイプがあり今号では2タイプを紹介する。
薫酒 主に大吟醸、吟醸系。
美味しい季節：春から夏にかけて
飲む温度：冷やしたとしても１５度くらい
酒器—ワイングラス
合う料理：タコのマリネ
爽酒 軽快でなめらか 普通酒。
美味しい季節：夏
飲む温度：ガンガン冷やすか熱燗にする
酒器—こぶりのグラス
合う料理：冷奴、基本なんの料理でも合う。
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