![]() Rather than expressing his own personality, Ishida hopes to capture the “gentle, authentic quality of our quiet rural landscape in Shiga prefecture.” Meanwhile, in France, Wakaze Brewery is putting its own spin on wine-influenced sake by brewing with wine yeast and local Camargue rice. His Mosaic combines bottled and tank-pasteurized sakes brewed with five rice varieties, four spontaneous yeast strains and three types of water. Just as he prefers multivintage blended Champagnes to single-vineyard Champagnes, he wanted to create complexity and depth by blending his own sakes. Matsuse’s Ishida is among the Japanese sake makers striving to articulate a sake style that can rival the terroir-driven brilliance of a grand cru Burgundy wine. The organic counterpart to IWA is Matsuse Brewery ’s Cuvée Mosaic, the second vintage of a series that grew out of conversations between head brewer Keizo Ishida and the Bay Area natural wine and sake seller Alex Bernardo. Combining his love for Japan with his roots in luxury Champagne, former Dom Pérignon cellar master Richard Geoffroy has partnered with Masuda Brewery to create IWA sake, brewed with three different types of sake rice and five strains of yeast. But a new wave of cuvées by both Japanese and foreign artisans is putting a modern shine on the style. Blended and Wine-Yeasted SakesĬhampagne-style blending is hardly new to sake-making the venerable Sohomare has been doing it for years, and the tradition goes back even further in time. ![]() “When I tell people there’s no secondary bottle fermentation, no yeast or sugar added in the bottle, they’re shocked,” says Kuji. Likewise, when Nanbu Bijin Brewery ’s Kosuke Kuji unveiled his pét-nat–inspired sparkling AWA sake in France last year, the country’s top sommelier, Xavier Thuizat, praised its dense, foamy head, exotic French poppy nose and refreshing mouthfeel, suggesting a pairing with bouillabaisse. The parallel paid off: In 2020, Origarami helped Masumi land a new distributor in France, where it previously had been hard for traditional sake styles to gain traction. Only later did brewery president Naotaka Miyasaka realize that the closest equivalent to this in the wine world was the increasingly popular pét-nat. In 2017, Masumi Brewery introduced its popular Origarami as a less-expensive, nondisgorged version of its clear sparkling sake. Today, everyone from leading brand Hakkaisan to the all-natural Terada Honke makes some type of sparkling sake. Nagai Brewery owner-brewer Noriyoshi Nagai perfected his Champagne-method, floral and fine-bubbled Mizubasho Pure after 500 attempts. Awa, or Pét-Nat–Style Sakeįor more than a decade now, Japanese sake brewers have applied themselves to mastering the art of sparkling sakes, known as awazake. “It’s a huge rabbit hole if you want to geek out on it.” In Japan, producers like Heiwa Brewery and haccoba craft brewery have created their own versions of hopped sakes, with the latter brewery using a local flower closely related to hops. “Occidental is a great way to get the IPA folks who are looking for the next new beer thing to come and look at sake,” says Doughan. It’s a juicy, fruity, sake that’s a koji-driven call to the patio. From the clean and dry Junmai-shu made with only high-quality rice to sparkling sake, whether you are a novice drinker or connoisseur. Daimon Brewery Bundle of 2 Daimon 35 Junmai Daiginjo. Hence experiments like Occidental, a sake dry-hopped with Citra and Galaxy varieties-the “sexy, showy IPA hops”-to conjure the bright floral notes of the IPA without the bitterness. Hakkaisan 8 Years Snow Aged Junmai Daiginjyo Sake. But he also recognizes the utility of making products that will attract new fans. Tasting notes are bright and refreshing with an elegant sweetness. After being disgorged, it is perfectly clear, with small bubbles and fine aromas. Water that flows from the mountain is used to produce its sake.Since joining forces with co-founder Brian Polen to launch Brooklyn Kura in 2018, head brewer Brandon Doughan, who once worked as a biochemist developing drugs for medical use, says his goal has been to master the art of traditional sake brewing. Meaning bubbles in Japanese, AWA is produced through a secondary fermentation taking place inside the bottle, similar to traditional champagne. It has a fruity bouquet, elegant sweetness, and refreshing, bubbly mouthfeel.īrewery: Hakkaisan Brewery Co., LTD (founded:1922)įounded in 1922, Hakkaisan Brewery is situated at the foot of Mount Hakkai in Niigata. It's fine, beautiful bubbles are expressed when poured into a glass. ![]() The secret to these bubbles that burst in your mouth is "bottle conditioning." The additional fermentation within the bottle, naturally carbonates the sake. Tasting Notes: This clear, sparkling sake features fun and delicate bubbles. Can be enjoyed before meal, and lends itself to Japanese and Western foods, as well as dessert.
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