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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.

by Ayaka Ito

Seasonally enjoyed Japanese Sake 季節で味わう日本酒

S

ake production starts from late fall. In Japan, from December to January, Japanese sake labeled “new sake” and “freshly pressed sake” emerge on the market with seasonal winter edition labels. During the summer, nigori (cloudy) sake packed with nutrients from rice prevents summer heat fatigue, while crisp Japanese sake with a refreshing palate is also recommended, while “hiyaoroshi” aged through the spring and summer seasons are highly compatible with oily seasonal fish, etc., during the fall season. Seasonal Japanese sake is the epitome of enjoying each of the four seasons in Japan. This year’s freshly pressed undiluted sake crossed the Pacific Ocean and finally arrived in San Diego. BeShock Ramen & Sake Bar purchases “Shichihonnyari undiluted sake” from Saga prefecture in limited quantities. Undiluted sake is heat-treated and bottled unfiltered, with a sweet-andsour flavor unique to non-pasteurized sake and the typical harshness still left

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in freshly pressed sake, a full-bodied bottle of undiluted sake. Pouring some into a tin sake cup exposed the sake to air with the tin absorbing the offflavors, slightly filtering the sake and removing much of the harshness into a freshly pressed, overall well-balanced flavor. Personally, I prefer mellow sake and found this sake more delicious in a tin sake cup. However, the flavor I enjoyed maybe different from the flavor the sake brewery might want to serve to customers, so I use the tin cup according to the customer’s preferences. Non-pasteurized sake contains live rice malt and yeast in Japanese sake, thus the quality is subject to change and handling requires utmost care. Since this sake contains sweetness similar to white wine and acidity, food compatible with white wine can be paired with non-pasteurized sake. Pairing with BeShock menu selections, especially appetizers such as grilled yellowtail collar and creamy shrimp is recommended.

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秋日 本 で は 12 月 か ら 1 月 に か け て、

の終わり頃より始まる日本酒造り。

「新酒」や「しぼりたて」と書かれた日 本酒が冬季限定ラベルで登場してきま す。夏には、夏酒と呼ばれる、夏バテを 防止するお米の栄養が詰まったにごり酒 や、キリッとした爽快な飲み口の日本酒、 そして秋には春と夏を越えて熟成させた 「冷やおろし」が脂の乗った旬の魚など ととても合い、四季折々の味わいを楽し むのが日本酒の醍醐味でもあります。  そんな今年のしぼりたて生原酒が太平 洋を越えて、ようやくサンディエゴに 到着して来ました。BeShock Ramen & Sake Bar では滋賀県の「七本槍しぼり たて生原酒」を数量限定で仕入れていま す。搾ったお酒を熱処理、ろ過等せずそ のまま瓶詰めした生原酒で、生酒ならで はの旨味いっぱいの甘酸っぱさと、しぼ りたて独特の固さ(まろやかの反対で少 しまだ角がついている感じです)に原酒 のボディーがある1本でした。こっそり 錫に1度入れて飲んでみたら、空気に触

れたのと、錫が雑味を吸収してくれたの とで、少しだけ濾過されたような状態に なり、かなり角が取れて、しぼりたての フレッシュさを残しつつ全体のバランス を整えたものにしてくれました。個人的 には、まろやかな日本酒が好みなので、 錫に通して飲んだ方が美味しいと感じま したが、酒蔵さんが提供したいと思って いる味とは違うかもしれないので、お客 様の好みに合わせて使用するように心が けています。  生酒は、日本酒の中の麹菌や酵母菌が 生きているため、品質がとても変わりや すく、取り扱いには細心の注意が必要で す。また白ワインのような甘みと酸味を 持ち合わせているので、食べ物も白ワイ ンに合うものを考えて頂ければ、生酒を 合 わ せ る こ と が 可 能 で す。BeShock の メニューとペアリングするのであれば、 ハマチカマやクリーミーシュリンプと いったアペタイザーと合わせるのがお勧 めです。

Profile for All Japan News Inc

Japanese Restaurant News October 2019  

Japanese Restaurant News October 2019

Japanese Restaurant News October 2019  

Japanese Restaurant News October 2019

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