Saké as a beverage is far more interesting than most people imagine.
I was happy to host in Tokyo a series of small, intimate, private sake masterclasses for the high end international clients of a luxury brand.
I had decided to take them by surprise from the first sip, show them the breadth and depth of what the world of Nihonshu(*) can offer today, with a few unusual brews and their associated stories.
My selection included a fresh sparkling based on a 2012 sake, a 1997 Junmai Ginjo from Akita, a 2003 sweet all-koji sake, an assemblage of even much older brews…
I teamed up with Mr. Ueno, owner of Juku-to-Kan – a bar specialised in aged and warmed sake, to make use of his beautiful tasting room, and his long experience and skills as host and Kanzakeshi (warmed- sake specialist).
Of course there were some freshly pressed sake as well (not all of them on picture).
By the way, including the Iwa brand that was launched by Richard Geoffroy only a few years ago, the average founding year of all the breweries was 1814 – more than 200 years ago.
#Learning a few new things while indulging (with moderation)
#Nihonshu #Sakeeducation
(*) while sake may designate alcohol in general in the Japanese language, Nihonshu is a GI (Geographical Indication) designating the product of the fermentation of rice in water