The previous episode showed exemplary words to describe Sake aroma and texture. Let’s now move onto flavor description terminologies: sweet taste, acidity, bitter taste, and Umami. Keeping in mind that Sake temperature can greatly influence the sensitivity of one’s palate, sake served at two varying temperatures will be quite different with a sake at […]
A menu that’s concise and straightforward is effective in enticing more Shochu drinkers. To start, the first important step is to evaluate the restaurant surroundings, configuration and the main characteristics that define its key positioning. Also, design an all-inclusive alcoholic beverage menu, together with Sake and beer. The final step is to meld these […]
A while ago at a second-hand bookstore, I purchased a book published by Yomiuri Shinbum some 25 years ago. Reading this book, “100 Popular Selections of Japanese Sake Brewery and Toji Masters” I encountered a phrase “Ginjo Gannen”. What exactly is “Ginjo Gannen?” I wondered. “Gannen” literally means “the first, birth year”. In this case, […]
Lately, subtle but noticeable changes are occurring amongst wine drinkers. Until recently, the general preferences have been towards “fruit forward” wines or those with strong and fruity aromas, but today, they’re leaning towards more delicate wines with balanced qualities. Seemingly, fruit forward wines these days are becoming passé, viewed as overly vulgar due to the […]
Honkaku Shochu offers unique and delicious flavors found nowhere else in the world of distilled liquors, and is garnering a strong following in the international market. Nowhere else is Koji used during the brewing process, added to that, the meticulous distilling and aging procedures at the high standards Japan in known for. As Japan’s National […]
Throughout Japan, health benefits associated with drinking Honkaku Shochu have been highlighted in the headlines. The sudden climb to prominence may seem recent, however, its reputation as a healthy drink is well founded from long back in Japanese history. According to “Honcho-Shoku Kagami”, a food encyclopedia written 317 years ago in 1695, Honkaku Shochu had medicinal […]
In this episode, I’d like to focus on how to analyze and evaluate Sake characteristics by “Sight”, “Smell” and “Taste”. By consciously practicing the following three areas of evaluation, anyone can develop sound Sake tasting skill. 1.) By Sight: Examine the transparency, color and viscosity of Sake. It’s easy to see (a) the cloudiness […]
On April 15, 2012, the Japanese government officially announced Sake and Shochu as Japan’s National Alcoholic Beverages. Shochu: Uniquely Japanese The precise answer to why Shochu is Japan’s National Alcoholic Beverage is that, Shochu is made with ingredients grown and harvested in Japan, and that it uses Koji in the fermentation process, the unique […]
According to the Liquor Tax Act in Japan, Shochu is defined by the distillation method. Honkaku Shochu refers to Shochu that’s distilled once using a single distillation machine and with an alcohol percentage of 45% or less. Korui Shochu refers to shochu distilled using a multiple distillation machine and with alcohol percentage of up to […]
I’m sure that many Japanese restaurant owners, chefs, and mangers have participated in Sake tastings to consider them for sake menu listing. I’d like to offer some key points when conducting such samplings, so as to help improve tasting skills like a pro, and in turn, to strengthen the Sake menu. There are three […]
