Sake Nation “Super Frozen Sake: Part 2”
By Kosuke Kuji
“Super Frozen” technology is an innovative technology used to preserve the fresh flavor of Japanese sake. Over 30 sake breweries currently use this technology. In fact, I was the first to use this technology.
In this report, I would like to share how I was inspired to freeze sake instantly.
As I traveled the world, I realized that sake is often enjoyed in the same setting as white wine.
Sake pairs wonderfully with fish and shellfish, thus more French sommeliers are deliberately choosing sake over white wine to pair with foods. The sommeliers themselves seem to recognize the many possibilities that sake offers and are actively incorporating sake into their own wine lists.
In Japanese cuisine, sake of course pairs well not only with sushi and sashimi, but also with seafood.
Where sake is superior to white wine is “freshness” in my opinion.
Only a few white wines are new and very fresh in flavor, while the quality of red wine, including Beaujolais Nouveau. In that sense, ‘fresh’ seafood pairs wonderfully with ‘fresh’ sake, thus highly competitive, in my opinion.
Compared to unpasteurized sake however, freshness drops for sake that is “pasteurized” to kill the remaining yeast and bacteria. However, pasteurized sake can be refrigerated longer.
I’ve thought about how to distribute ultra-fresh unpasteurized sake worldwide for a long time.
“Super Frozen” technology is an innovative technology used to preserve the fresh flavor of Japanese sake. Over 30 sake breweries currently use this technology. In fact, I was the first to use this technology.
In this report, I would like to share how I was inspired to freeze sake instantly.
As I traveled the world, I realized that sake is often enjoyed in the same setting as white wine.
Sake pairs wonderfully with fish and shellfish, thus more French sommeliers are deliberately choosing sake over white wine to pair with foods. The sommeliers themselves seem to recognize the many possibilities that sake offers and are actively incorporating sake into their own wine lists.
In Japanese cuisine, sake of course pairs well not only with sushi and sashimi, but also with seafood.
Where sake is superior to white wine is “freshness” in my opinion.
Only a few white wines are new and very fresh in flavor, while the quality of red wine, including Beaujolais Nouveau. In that sense, ‘fresh’ seafood pairs wonderfully with ‘fresh’ sake, thus highly competitive, in my opinion.
Compared to unpasteurized sake however, freshness drops for sake that is “pasteurized” to kill the remaining yeast and bacteria. However, pasteurized sake can be refrigerated longer.
I’ve thought about how to distribute ultra-fresh unpasteurized sake worldwide for a long time.
酒豪大陸「日本酒のスーパーフローズン その2」
日本酒の新技術「スーパーフローズン」。現在30社を超える蔵元が取り組んでいます。
そのスーパーフローズンですが、第1号として取り組んだのが私になります。
日本酒を瞬間冷凍する、この考えに及んだ経緯などについてお話ししていきたいと思います。
そもそも世界を渡り歩く中で、日本酒は白ワインと同じステージで飲まれる事が多い事に気づいていました。
魚や貝類との相性が抜群で、白ワインよりも日本酒をあえて合わせるフランスのソムリエも増えてきており、ソムリエ自身が新たな可能性の酒として、自分のワインリストに日本酒を入れているのです。
また、日本食の世界では寿司や刺身はもちろんの事、魚介類と日本酒の相性は抜群です。
そんな日本酒が白ワインと戦って勝る部分は「フレッシュ」だと私は感じています。
白ワインにすごくフレッシュで新しいものは少なく、赤ワインはボジョレーもありますが、なかなか一般的ではありません。そうなると、「フレッシュ」な魚介類と「フレッシュ」な日本酒の相性は抜群で、これで戦っていくのだと考えていました。
しかし、日本酒は「火入れ」という殺菌作業があり、この火入れをしたお酒はどうしても火入れをしない「生酒」に比べてフレッシュさが落ちます。その反面、冷蔵での長期間貯蔵で優位に立ちます。
究極のフレッシュな生酒を世界に当たり前に流通できないか、これをずっと考えていました。
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