Brewery Owner
Sake Sommelier and Others Kosuke Kuji
Teruyuki Kobayashi
Nanbu Bijin Inc. Fifth Generation Brewery Owner
Sake Samurai
Masato Kato
Akira Yuhara
Wismettac Asian Foods
Miyako Hybrid Hotel
Takao Matsukawa
Philip Harper
Latin Region Specialist Mutual Trading Co Inc.
Tamagawa Hand Made Japanese Sake Master Sake Brewer
Sake Sommelier
Mei HO
Keita Akaboshi
Sake Sommelier
Sake Sommelier
Kuramoto US Inc.
True Sake
Michael John Simkin
Rachel Macalisang
Sake Sommelier
Mai Segawa
Don Lee
Advanced Sake Sommelier
MJS Sake Selection Owner
Sake Sommelier Yama Sushi Owner Chef
Tako Grill
Isao Kiyota
Shigeto Terasaka
Eda Vuong
International Kikisake-Shi
Sake Sommelier
Sake Sommelier Sake School of America
Academia de Sake Mexico Founder
Yoshihiro Sako
Sake Sommelier
Sake Ambassador
Yuzuki
Kurtis Wells Mixologist
Owner Japon Bistro
Kaz Tokuhara
Certified Sake Professional Level LL Young’s Market Company
Koji Wong
Sake and Wine Sommelier
Liloa Papa
Certified Wine & Sake Sommelier
Eduardo Dingler
Sake Sommelier
Miyuki Yoshida
Alice Hama
Sake Sommelier Sake Samurai
Hirohisa Kikuchi
Sake Sommelier
Sake Sommelier
Chizuko Niikawa-Helto
Head of the “Regional Sake Tasting Club”
Taruhei Brewing Co Ltd.
Timothy Sullivan
President Japan Hollywood Network
Joe Mizuno
Stuart Morris Sake Sommelier
Hana Japanese Restaurant
Koji Aoto
Sake Sommelier
Sake Sommelier
Toshiyuki Koizumi
Manager Wismettac Asian Foods
Savannah Distributing Co. Inc.
Owner “WASAN”
Gary Imada
Sake Sommelier
Eiji Mori
Michael Russell
Katana Restaurant
Pacific International Liquor Inc
Sake Sommelier
Sake Advisor
Certified Sake Sommelier
Info All Japan News, Inc. Sake Shochu Spirits Institute of America
(213) 680-0011, AllJapanNews@gmail.com
Seasonal Sake Part 3: Freshly squeezed draft sake 季節の日本酒③しぼりたて生
by Kosuke Kuji
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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
T
his series introduces the sake representative of each season. This report introduces the winter “draft sake.” Hot sake is delicious during the frigid winter season. Production starts with a new crop of sake rice harvested in the fall. New sake is first squeezed fresh from November into December. Many sake breweries release new freshly squeezed sake from sake rice
日
本酒の季節を代表するお酒を紹 介していますが、今回は冬の「し ぼりたて生」です。 冬の寒い時期、日本では燗酒も最高の 冬のアイテムなのですが、日本酒の製造 は秋に収穫した新米で仕込みが始まり、 その新酒の一番しぼりが出てくるのが 11 月から 12 月にかけてです。 その、今年の新米で仕込んだしぼりた ての生酒を冬の季節限定商品として出す
harvested that year as a winter limited edition draft sake. New sake is fresh in aroma and flavor, with some slightly carbonated from the gas in the mash. New sake is a winter limited edition sake commonly enjoyed in the frigid winter season from December to March. The fresh flavor of new sake is highly compatible with white fish sashimi or oden steeped in dashi broth.
Also, many sake breweries also release rich, freshly squeezed “unprocessed sake.” In Iwate prefecture where snow falls heavily, chilled unprocessed sake is enjoyed with a hot pot seated below the kotatsu (Japanese table with a heater underneath), one of the best ways to enjoy the frigid winter season.■
蔵が多くあります。 新酒ならではのフレッシュな香りと味 わい、若々しく、中には少しもろみのガ スを受け継ぎ微発砲しているものもあり ます。12 月から 3 月くらいの寒い時期 に楽しむことが出来る冬の季節限定酒 です。 とても若々しいので、白身のお刺身や 出汁をたっぷりときかせたおでんなどと 楽しむと最高に美味しいです。
また、しぼりたて生は「原酒」で出す 蔵も多く、原酒ならではの力強さも楽し むことが出来ます。 家の外は雪が降りしきり、家の中はと ても暖かい岩手では、暖かい家の中で キーンと冷やしたしぼりたて生をこたつ に入りながらアツアツの鍋をつつきつつ 飲むのが最高の冬の楽しみです。
Japanese Restaurant News • Vol. 33 • No. 303
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