Sake notes – 02 December
December 3rd, 2008 | by Angella | Published in Tasting notes
Our Chief Taster Mark Heywood was unable to Face East with us last night, currently on reconnaissance in Buenos Aires for a future session around Big Reds. Wakana Omija has sorted us out with a full set of tasting notes including suggestions for how to serve and pair with food. We fully expect that Sake will now have a regular place at your table, so here’s where to buy the fabulous Akashi-Tai Sake and Tokiwa Shochu you tried last night.
1. AKASHI-TAI TOKIWA SHOCHU (COCKTAILS) 25%
明石鯛 ときわ米焼酎 （カクテル）
Akashi-Tai Tokiwa Shochu [show-choo] is a traditional spirit distilled from rice. Generally shochu can be made from various grains and vegetables, however, most typical ingredients include rice, barley, buckwheat, sweet potatoes and raw sugar. The most popular way to enjoy shochu in Japan is oyuwari, rokku or chu-hai (see below). Tokiwa also makes an excellent cocktail ingredient.
Nose: Clean on the nose with subtle hints of lime, peach and lychee.
Tasting: Dry but soft and smooth texture with tropical fruit flavours.
Serve: Oyuwari – OnAdd 2 parts of hot water to 3 parts of Tokiwa. Rokku – On the rocks. Chu-Hai – Add 2 parts of fruit juice such as grapefruit or lime cordial to 3 parts of Tokiwa and top up with soda. Shogatini – 40ml Tokiwa, 20ml gin, 5ml lemon juice, 10ml sugar syrup, 1 slice fresh ginger, 5-6 mint leaves. Muddle ginger and syrup, add the rest of the ingredients and shake. Double strain into a cocktail glass. Garnish with lemon peel. More cocktail recipes are available. Contact: trade@akashi-tai.com.
Food pairing: Chu-hai or cocktail as an aperitif and oyuwari or rokku as digestif.
2. AKASHI-TAI HONJOZO 15%
明石鯛 本醸造
Akashi-Tai Honjozo is a traditional and well-established favourite amongst sake lovers (Rice: Nihon Baré Milling Rate: 65%).
Nose: A discrete nose with lime, lemon, and straw.
Tasting: A dry start with citrus flavours with a smooth and well balanced finish. Delicious at any temperature.
Serve: Chilled to enjoy the dry crispness or served warm (up to 50ºC) to enjoy the sweet smoothness.
Food pairing: Red miso, teriyaki, sushi, sashimi and seafood in general.
3. AKASHI-TAI DAIGINJO 17%
明石鯛 大吟醸
Originally conceived over 12 years ago. Akashi-Tai’s Daiginjo is a luxury sake made only in the mid-late winter months from the highest grade Yamada Nishiki rice. Selected as a medal winner in the 2007 London International Wine Challenge (Rice: Yamada Nishiki, milling Rate: 40%).
Nose: Elegant white flowers such as lily and honey flavours.
Tasting: Delicate flavours of white flowers with a subtle hint of anise followed by a lemony dry finish.
Serve: Chilled in a glass.
Food pairing: Ponzu, white fish, grilled lamb, duck, spices such as anise and cardamom.
4. AKASHI-TAI HONJOZO GENSHU 19%
明石鯛 本醸造原酒
Satisfyingly full-bodied sake with a fluttering silky texture. Because it is genshu (not diluted with water after being brewed) this is perhaps the most direct way to savour the full palate of AKASHI-TAI sake. A 2 star winner at iTQi Superior Food Award (Rice: Nihon Baré, milling Rate: 65%).
Nose: Waxy, woody and white flowers with a pink grapefruit finish.
Tasting: Strong start but surprisingly creamy on the palate. Very rich and long finish.
Serve: At room temperature or over ice in a tumbler glass.
Food pairing: Mushroom, ankimo (monk fish liver), pâté.
5. AKASHI-TAI GENMAI AGED SAKE 2002 15%
明石鯛 玄米山田錦2002
Created using the finest rice for sake, Yamada Nishiki, in an entirely unpolished form. The concept of using brown rice for sake making was totally new and innovative, and Akashi Sake Brewery is proud of this development. Although brewed in 2002, it has been allowed to age quietly. This sake will continue to grow in delicious complexity with age. Neither newly fermented nor highly milled sakes can provide this mature complexity of aromas and flavours for which this beverage has been commended (Rice: Yamada Nishiki, milling Rate: 100%).
Nose: Rich with lime, juniper, and bitter cocoa flavours.
Tasting: A well balanced taste with caramel, lime and cocoa flavours with a long finish.
Serve: At room temperature in a glass.
Food pairing: Black sweet vinegar, dark chocolate, caper, cinnamon.
6. MANZAIRAKU’S KAGA UMESHU 15%
加賀梅酒
Umeshu is a sweet plum infused alcoholic drink which is often made at each Japanese household and is said to be good for health. Japanese Liquor is usually distilled from the Japanese plum, or ‘Ume’. From Ishikawa, Manzairaku’s Kaga Umeshu is one of the more popular shochu-based umeshu on the market. It is aged for three years, giving it a nice, soft, round and developed flavour profile.
Serve: Serve chilled, on the rocks, with a splash of soda. In winter, serve with hot water.
Food pairing: As aperitif or digestive.
