Sake 101

Saturday, March 1st at 6:30 p.m. we will be hosting a sake educational tasting, a Sake 101 of sorts. We will have three sakes and possibly a namazaki. The three sakes that will be available have a deep and long history, along with taste. Shichihon yari is Japan’s oldest brewery, founded in 1540 — before Tokyo was even a city! To date, it is still run by the same family members and with only a staff of four producing the sake in small batches.

Watari Bune is amazing because we shouldn’t even be drinking this sake! The reason for this is that the watari bune rice was grown in 1868-1912 and early showa. Because this rice grows tall it is harvested late, and most of the crops were damaged by typhoons. The war caused it to fall out of use even further due to crop difficulties and food shortages.

After learning about this extinct rice, Yamauchi-san, the seventh generation director of the Huchu brewery, started his hunt. His hunt for the rice ended when it was discovered that the Ministry of Agriculture had this strand of rice in criovac storage. From there he returned with fourteen grams of rice and went to the old farmers to help him grow the rice. Eventually, the process was perfected and watari bune sake was born!

Yuki No Bosha was founded in 1903 by Yataro Saito and is now managed by the fifth generation president, Kotaro Saito. Located in the Akita region, rustic and tranquil with harder water than southern Japan, this sake is lively with bold rich aromas balanced by a crisp, white pepper finish.

Namazake: Nama is a word you should know! Trust me. Nama is just unpasteurized sake. It must be constantly refrigerated, consumed within a day or two of opening and is only available seasonally. The trade off for all this is that nama is known for it’s fresh, young, bombastic taste!! This sake is currently on its way from Japan, and if it makes it here on time we will soon be tasting this rare sake not normally found in the United States.

This is a free event, so please pass the word!

Cheers,
Henry