Sake for sake beginners!
Sake is growing in popularity world-wide and is becoming very much on trend. It is therefore a cause of dismay when people’s first experience of sake doesn’t lead to a second. Maybe they tried a poor quality sake. Maybe the sake didn’t match their palate. Nevertheless, there is a sake for everyone, and we hope that we can help you find yours, with a little learning on the way.
Sake is a rice wine that uses ingredients or aspects of all four Japanese seasons, combined with pure water, microorganisms, yeast and human effort.
Fuji-no-sake (Fuji’s sake) introduces selected sakes produced in Shizuoka prefecture. Shizuoka sakes are made with water coming from underground or several sizes of river.
Shizuoka is situated in the middle of Japan and is surrounded by mountains and the sea. It has played an important role in industry and as a developing information center. Sake in Shizuoka is said to be brewed at the crossroads of Japanese culture.
Sake using Shizuoka water, Shizuoka yeast and Shizuoka rice, selected from 98,000 potential rice strains.
Quality sake has been offered at high-end restaurants around the world and is regarded as a source of national pride. In Shizuoka, a lot of sake breweries, having ultimate passion and the most sophisticated skill, produce the best sake which are even served at state events.
Shizuoka sake is famous in Japan because of the development of Shizuoka yeast. This yeast has a direct impact on quality: almost 30 years ago, 22 Shizuoka sake breweries received a sensational 10 gold medals (10% of all winners were from Shizuoka) and 7 commended at the annual Zenkoku-Shinshu-Kanpyokai.
Then Homarefuji sake rice was developed in Shizuoka and the new sake using the rice was launched in 2005, unusually quickly after the pre-brewing test batches at each sake brewery.
Production volume has been limited, but the quality and taste has been evaluated highly.
Shizuoka sake using Shizuoka water, Shizuoka yeast and Shizuoka rice has attracted more and more people.
Dai-ginjo, Jyunmai, Honjozo, Hiya, Atsukan, dry, sweet. . . Which one should we choose? Which one suites my palate?
Shizuoka sake has a good reputation for its refreshing, gentle aroma, high -drinkability and silky texture, suitable to accompany many a meal. Shizuoka is known as a cornucopia of food, such as bonito, fish, shrimp, wasabi and colorful vegetables, so a lot of sake types have been produced for paring with the local food using local ingredients.
Wine connoisseurs and gastronomes say that they can know the quality of the restaurant when sample the house wine. Sake counterparts Fustu-shu and Honjozo of Shizuoka are reasonably priced and of such quality that they are often consumed by brewers during the winter production period.
Fuji-no-sake offers a special sake set of six different samplers of sake, so you can find your favorite. You can then order your favorite sake as well as try other sakes from the same brewery.
Sake is the base of Japanese food culture. If you aren’t familiar with sake, Fuji-no-sake is a great place to learn.
Once we find a sake we like, learn how to enjoy it, choose others we like and how to pair our choices with food, we overcome the mystery. Sake can go with not only Japanese food such as sushi and tempura, but foods around the world.
Let us help you embark on the journey of finding unique sake.