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- Sake Nation “Seasonal Sake ④: Cloudy sake released in spring”
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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Sake Nation “Seasonal Sake ④: Cloudy sake released in spring”
By Kosuke Kuji
In this series that introduces seasonal sake, this report features “cloudy sake” released in the spring.
The beautiful spring season of Japan is represented by blooming cherry blossoms. The sighs of plants and animals that survived the cold winter season are sensed during one of the most beautiful seasons in Japan.
Spring is also a season of partings in the sake industry. The Master sake brewer and brewery workers who lived and worked at the brewery throughout the winter season return home in the spring to plant rice.
“Nigori sake” is a category of sake sold by many sake breweries year-round. Freshly squeezed sake is slightly cloudy in the beautiful spring season. Recently, cherry blossom petals float on the surface of some nigori sake products released in the spring.
Nigori sake is not thick and slightly cloudy. The Japanese also enjoy viewing cherry blossoms during the spring. Slightly cloudy nigori sake enjoyed while viewing the pink cherry blossoms create an elegant ambiance, the epitome of beauty.
Please enjoy nigori sake while viewing cherry blossoms to experience the beautiful spring season in Japan.
In this series that introduces seasonal sake, this report features “cloudy sake” released in the spring.
The beautiful spring season of Japan is represented by blooming cherry blossoms. The sighs of plants and animals that survived the cold winter season are sensed during one of the most beautiful seasons in Japan.
Spring is also a season of partings in the sake industry. The Master sake brewer and brewery workers who lived and worked at the brewery throughout the winter season return home in the spring to plant rice.
“Nigori sake” is a category of sake sold by many sake breweries year-round. Freshly squeezed sake is slightly cloudy in the beautiful spring season. Recently, cherry blossom petals float on the surface of some nigori sake products released in the spring.
Nigori sake is not thick and slightly cloudy. The Japanese also enjoy viewing cherry blossoms during the spring. Slightly cloudy nigori sake enjoyed while viewing the pink cherry blossoms create an elegant ambiance, the epitome of beauty.
Please enjoy nigori sake while viewing cherry blossoms to experience the beautiful spring season in Japan.
酒豪大陸「季節の日本酒④春のにごり酒」
日本酒の季節を代表するお酒を紹介していますが、今回は春の「にごり酒」です。
日本の春は桜に代表されるように大変美しい季節です。寒い冬を乗り越えた植物や動物達の息吹を感じることのできる、まさに日本の中でも最高の季節になります。
日本酒の世界も春はお別れの季節で、冬の間蔵に来て泊まり込みでお酒の仕込みをしていた杜氏さんや蔵人が故郷に帰る時期でもあります。
同じく日本の春の代名詞の田植えがあるからです。
日本酒には「にごり酒」といういジャンルがあり、通年を通して販売している蔵も多いですが、春の美しい季節にしぼったばかりの新酒の日本酒を薄くにごらせ、桜の花びらを浮かべて飲むような、春のにごり酒も近年増えてきました。
ポイントはドロドロのにごり酒ではなく、薄く濁っている、というところだと思います。
日本の春は花見があります。花見でこの薄いにごり酒は、桜のピンクと相まって、大変風情があり、美しさの極みとも言えます。
そんな日本の素敵な春にぜひにごり酒を桜と楽しんでいただきたいです。
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