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- Sake Nation: “Seasonal Sake – Part 1: Summer Sake”
Japanese Sake : All Japan News,Inc
https://jp.bloguru.com/JapaneseSake_AllJapanNews
自己紹介
By All Japan News,Inc
Yuji Matsumoto
Master Sake Sommelier
Finalist of the 2nd World Sake Sommelier Competition. Graduated from Keio University Faculty of Law, Department of Political Science. Worked for Nomura Securities for 10 years. Former president of California Sushi Academy Former chief of planning dept. at Mutual Trading. Currently working for Kabuki Restaurant Corp. as a Beverage Manager of Sake.
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.
Ayaka Ito
Owner of BESHOCK Ramen Sake Bar
Born in Nagoya, Aichi prefecture. Started going abroad including the US, Canada, and South Korea to study and deepen knowledge while still in high-school. Encountered with Japanese sake in Tohoku, while being involved in a long-term volunteering activity for the Great East Japan Earthquake. Sake of Miyagi, a famous region for sake making, was so impressive- ”I didn’t know such delicious domestic sake existed in Japan!” BESHOCK was opened in San Diego to let the world know the goodness of Japanese sake and Japanese cuisine for a responsibility as a specialist/Sake sommelier.
Ryuji Takahashi
Regional Sake Specialty Store "Ji Sakeya" Owner, Master Sake Sommelier, Shuto-Meijin, and the charismatic guru of ordinary sake.
Plans and manages events and seminars with his own unique flare to introduce the appeal of Japanese sake and cuisine, unaffected by the latest trends, while managing a jizake retail store.
David Kudo
Sake Sommelier
Master Sake Sommelier
President, All Japan News Inc.
Born Kita-Akita City, Akita Prefecture. Took over as Executive Officer of the Japanese Food Trend News founded in 1991, when the predecessor was assigned back to Japan. Currently distributed as Japan Restaurant News (20,000 issues published electronically) in North America, Japan, and Southeast Asia.
最新コメント
Sake Nation: “Seasonal Sake – Part 1: Summer Sake”
By Kosuke Kuji
Sake is representative of its brewing season, consumed seasonally when the flavor is most savory and delicious.
Since ancient times, the Japanese custom is to savor seasonal flavors during each of the four distinct and beautiful seasons.
This report introduces how to enjoy seasonal sake flavors during each season in four separate issues.
Japan endured a scorching hot summer that neared a boiling point this year. In the past, few sake products were released for consumption during the hot summer season. Until recently, the sake industry appeared to yield their summer business to beer products. However, a new genre of “seasonal summer sake” was developed within the last fifteen years. Summer sake is a refreshing draft sake enjoyed during the summer season with an alcohol content of 12 or 13 percent, lower than the usual sake.
While diluted water is usually added to pressed sake to lower the alcohol content, recent advancements in brewing technology enables “undiluted sake” to be brewed with an alcohol content of 12 percent, the defining characteristic of summer sake.
Draft sake is subtle in flavor and refreshing for the summer season. Please try this delicious summer sake if you have an opportunity to visit Japan during the hot summer season.
酒豪大陸「季節の日本酒①夏酒」
日本酒には季節を代表する、その時期にしか飲めない、その時期最高に美味しいお酒があります。
日本には美しい四季があり、古からその季節ごとにおいしさを楽しむ素晴らしい習慣がありました。それを今回から4回に分けてお伝えします。
今年の夏は、日本は本当に暑く、まさに沸騰しているような夏でした。そんな夏に飲むお酒は、実は以前はあまりありませんでした。夏はビールに譲ります、みたいな雰囲気が日本酒業界にはあったのですが、この15年で「夏酒」というジャンルが出てきました。
これは、夏の暑い日にも飲みやすく、普通の日本酒よりもアルコール度数を12％とか13％とかに少し下げた生酒です。
この夏酒の最大のポイントは、普通アルコールを下げるにはしぼってからの割り水で、水を足して薄めるのですが、現代は醸造技術が大きく進歩した結果、12％とかの「原酒」を造ることが可能になりました。
さわやかで優しい味わいの夏に飲む生酒。ぜひ暑い夏の日本に着たら、試してみてください。夏でも美味しく日本酒を飲むことが出来ますので。
Sake is representative of its brewing season, consumed seasonally when the flavor is most savory and delicious.
Since ancient times, the Japanese custom is to savor seasonal flavors during each of the four distinct and beautiful seasons.
This report introduces how to enjoy seasonal sake flavors during each season in four separate issues.
Japan endured a scorching hot summer that neared a boiling point this year. In the past, few sake products were released for consumption during the hot summer season. Until recently, the sake industry appeared to yield their summer business to beer products. However, a new genre of “seasonal summer sake” was developed within the last fifteen years. Summer sake is a refreshing draft sake enjoyed during the summer season with an alcohol content of 12 or 13 percent, lower than the usual sake.
While diluted water is usually added to pressed sake to lower the alcohol content, recent advancements in brewing technology enables “undiluted sake” to be brewed with an alcohol content of 12 percent, the defining characteristic of summer sake.
Draft sake is subtle in flavor and refreshing for the summer season. Please try this delicious summer sake if you have an opportunity to visit Japan during the hot summer season.
酒豪大陸「季節の日本酒①夏酒」
日本酒には季節を代表する、その時期にしか飲めない、その時期最高に美味しいお酒があります。
日本には美しい四季があり、古からその季節ごとにおいしさを楽しむ素晴らしい習慣がありました。それを今回から4回に分けてお伝えします。
今年の夏は、日本は本当に暑く、まさに沸騰しているような夏でした。そんな夏に飲むお酒は、実は以前はあまりありませんでした。夏はビールに譲ります、みたいな雰囲気が日本酒業界にはあったのですが、この15年で「夏酒」というジャンルが出てきました。
これは、夏の暑い日にも飲みやすく、普通の日本酒よりもアルコール度数を12％とか13％とかに少し下げた生酒です。
この夏酒の最大のポイントは、普通アルコールを下げるにはしぼってからの割り水で、水を足して薄めるのですが、現代は醸造技術が大きく進歩した結果、12％とかの「原酒」を造ることが可能になりました。
さわやかで優しい味わいの夏に飲む生酒。ぜひ暑い夏の日本に着たら、試してみてください。夏でも美味しく日本酒を飲むことが出来ますので。
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