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- Sake Nation: “Seasonal Sake – Part 2: Autumn released draft sake ”
Japanese Sake : All Japan News,Inc
https://en.bloguru.com/JapaneseSake_AllJapanNews
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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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Sake Nation: “Seasonal Sake – Part 2: Autumn released draft sake ”
By Kosuke Kuji
This report introduces representative seasonal sake. In this issue, we introduce “Autumn released draft sake” enjoyed in the fall season.
Autum released draft sake is representative of the fall season, long established as a pronoun for seasonal sake within the sake industry.
Freshly pressed sake is very flavorful today due to the development of modern day sake brewing technology.
In the past however, freshly pressed sake was often bitter in flavor or too immature to exude sufficient flavor, thus low volumes released as new sake.
“Autumn released draft sake” is brewed by pressing and pasteurizing sake during the previous winter season, storing until the fall season, then freshly bottling when sufficiently matured without pasteurization during the second round of bottling. Of course, this Autumn released draft sake is still a pronoun referring to seasonal fall sake to date as a very popular seasonal sake product.
Many sake breweries start selling Autumn released draft sake during the annual Chrysanthemum Festival. Autumn released draft sake is delicious when paired with seasonal dishes such as salt-grilled mackerel pike or taro soup with meat and vegetables. Please enjoy bountiful fall seasonal foods with Autumn released draft sake.
酒豪大陸「季節の日本酒②ひやおろし」
日本酒の季節を代表するお酒を紹介していますが、今回は秋の「ひやおろし」です。
ひやおろしは季節を代表する日本酒としては、とても古い時代からあり、日本酒の世界では季節を楽しむお酒の代名詞ともなっています。
現代の日本酒は醸造技術の発展により、しぼったばかりでもすごく美味しいお酒を出せるようになりました。
しかし、昔はしぼったばかりの日本酒は苦かったり、若すぎて味のノリが悪かったりするものが多く、新酒で出すお酒のほうが少なかった時代もありました。
その中でも、前の年の冬にしぼって火入れをしたお酒を秋まで寝かせ、熟度が良くなった頃に、2回目の瓶詰の際の火入れをせずに特別に生詰めした原酒を「ひやおろし」と言って楽しんでいました。もちろん今でもこのひやおろしは秋の日本酒の代名詞で、大人気の季節商品となります。
毎年９月９日（重陽の節句）に発売を開始する蔵元が多く、秋に取れる秋刀魚の塩焼きや芋煮などとあわせて飲むと最高に美味しいです。ぜひ秋の恵みを食材とともにひやおろしで楽しんでみてください。
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