Get Inspired - Akita’s Quintessential Sake in the Best Season!

Akita’s local Sake and food has just been held on Sunday, January 29th, 2012. This popular event has been much waited-for, so that it easily reached the maximum occupancy of 25 people.

The 17th heir to Suzuki Shuzoten
was present at the party!

This year, the event was titled as “Fuyu no Shoku Asobi,” which means “playing with winter food.” Guests enjoyed a dinner with various types of Akita’s sake and fresh ingredients that best reflected the seasonal availability!



As usual, two sake breweries brought in their freshest wines: Hideyoshi’s Suzuki Shuzoten and Ranman’s Akita Meijo – both are well-known breweries of Akita Prefecture.

The food was designed and prepared by Kyukamura’s head chef. This year, A Hokkaido-born chef, Mr. Abe took up this challenge in this newly-accustomed land and impressed us with his innovative dishes! (Read more about the food.)

A Toast with Daiginjo shu, the Bestest Bottle by Akita’s Best Breweries:



Daiginjo bottles of Ranman and Hideyoshi (Left to right)



The dinner started with a toast with a cup of Daiginjo shu, which is considered as the most premium-quality sake with its polishing rate is up to 50% and feature characteristic fragrances and high clarity - it is a perfect one to start the rally on this meal.

   

Ranman presented their Daiginjo bottle, Bishu Ranman Daiginjo. The bottle surely deserves the company’s own name. The top quality, Yamadanishiki rice, is polished to a 40% rate by the traditional brewing method of Yamauchitoji. This year the bottle has won an award at the prestigious Tohoku competition!



Hideyoshi's 19-daime Matsuemon


Hideyoshi presented Matsuemon (松右衛門), whose name derives from the very title given to each brewery-master at the succession to the predecessor’s position. Needless to say, such name was given to the bottle, for it is worth the brewer’s pride in the 322 years-old tradition!

The current heir, Mr. Naoko Suzuki (picture up above) is the 19th heir to the traditional brewy. The label suggests that "19-daime Matsuemon" is made to deliver the brewer's passion that has been passed through the generations: "Hear nothing; Say nothing; Have nothing in your mind to enjoy this sake."

(Read more about Hideyoshi's traditional brewery.)

“Excellent Quality” – Very Akita-Like Sake Brewed This Year!

The brewers presented the freshest sake that has been just bottled during this high season. Each presenter delivered the bottles to each table as the meals were being delivered one after another.

A presenter from Hideyoshi, has exuded his joy in introducing this year’s sake. “This season we have been complimented as an excellent quality,” he continued, “the low temperature of this year has been enhancing the characteristic Akita Method, known for its low temperature and long period. So, this year’s overwhelming coldness is actually good for sake brewing in Akita.”

That is the very reason why the sake of this year has been undeniably excellent. The sweetness and aroma is present even after the alcohol starts to numb our palette.

Still reluctant in trying Sake? If unfamiliarity keeps you away …

“Try Sake cocktails,” suggested the presenter from Ranman. “Some sake beginners find sake surprisingly delicious when they try it in a mixed drink. At first, mixing sake with other flavors seemed to me like a taboo – like as if it would ruin the taste we have crafted with such a loving care.”

“But actually,” he exclaimed matter-of-factly, “I gave in when I was suggested by an internationally-awarded bartender from our city, Yuzawa. Now I think it could be a good starting point for some inexperienced drinkers. We would love many people to know how delicious Akita’s sake is!”

We couldn't agree more!

Kyukamura Nyuto Onsenkyo has been holding this event since 2010 with the current manager, Mr. Ninomiya. Initially, he aimed to inspire young people, who are often reluctant and unfamiliar despite their interest in such tradition. Now this event has grown and become very popular with guests in all ages.

With this event, you will open a new door to the profound world of Akita’s sake!

Bishu Ranman Awarded with The Prize of Honor! Try Their Ginjoshu, Junmaishu, and Nigorizake!

Akita Meijou Corporation　（秋田銘醸）, a sake brewery of Bishu Ranman (美酒爛漫）, has just been awarded with the Prize of Honor by the Sendai Regional Taxation Bureau's Research Institute of Brewing, in both categories of Ginjoshu and Junmaishu, a local news paper reported.

Akita-Meishu Corporation’s “Bishu Ranman” was a brand among the 17 Ginjoshu and 13 Junmaishu sake that were awarded from Akita Prefecture.

Their brewing motto is “quality comes first” and continues to brew in the traditional Akita style brewing, low-temperature and slow fermentation, that gives a mild and flavorful taste.

Here are the Ginjoshu and Junmaishu that they were awarded with, as well as the popular Nigori bottle.

Ginjoshu （吟醸酒）:

Ginjoshu is a type of sake made with water, rice mold, and rice whose polishing rate is below 60%. 

GINJO "Michinoku Ginjo Hanaranman" (Left)

The ingredient is locally produced rice, Akita Sake Komachi. Brewed using the kanzukuri method, in which the sake is brewed during the coldest time of year – a typical Akita technique of low-temperature and slow fermentation. This sake is crisp but sweet flavor. 

GINJO "Tokubetsu Ginjo" (Right)

This Premium Sake is made according to the old standard. The excellent quality rice specially developed for sake brewing is polished with meticulous care and mildly brewed. This classic sake has subtle aroma and fine sweetness.

Junmaishu （純米酒）:

Junmaishu is a type of sake made only with water, rice mold, and rice with no jozo alcohol.

JUNMAISHU "Managu Tako"

This Junmaishu is made of 100% Akita Komachi rice produced by JA’s Contract Farmers to ensure the traceability in the production process. The rich sweetness and mild acidity derive from the rice 100%, and its freshness and aroma are in perfect balance. The label design was inspired by the local tradition of Yuzawa Managu Tako, a kite characterized with hannyazu-like eye.

Nigori （にごり）:

Nigori (Nigorizake) is another type of sake that is easily enjoyed. It is mildly filtered and unpasteurized sake with distinct cloudy texure. 

The company has just released seasonally limited sale! Their Nigorizake bottles comes in two volumes (1800ml/720ml). Ranman’s Nigori (Nigorizake) is smooth, fresh, and sweet, delicately crafted with a blend of two sake rice brands, Akita Sake Komachi and Akita Komachi. You will enjoy the nostalgic aroma given by the moromi mash.

Check out their online shop here!

Sake Tasting Party at Kyukamura Nyuto Onsen-kyo 2011

Osake-de-asobima Show (“Let’s play with Sake”) is an annual sake tasting event at Kyukamura Nyuto Onsen-kyo （休暇村乳頭温泉郷） that has been being held this month! This event is to introduce the new brew of the season. That is why it is held at this time of the year, when sake is enjoyed at their freshest and richest in flavor.

Last year, the event inspired many people unfamiliar with the profound culture of rice wine. It has become a rare opportunity to taste and compare about 10 types of different sake from two breweries. Here, you will find your own preference of sake – light, rich, sweet, or spicy – and it is a great introductory experience for all the participants!

Kyukamura’s chef has designed this course meal to match with sake. It is served in a simplified kaiseki-ryori manner, in which you are served many dishes on small portions that usually include sashimi (raw fish), simmered fish, soup, pickled vegetables, etc. All of the dishes are beautifully arranged and garnished with seasonal flowers and leaves.

Each dish was delicious and unique! Some of our favorites were salmon roe with creamy yuba (tofu skin), deep-fried hinai-jidori (Akita’s local chicken), and lobster and fresh vegetables with original dip of sake-kasu (sake lees).

Kyukamura's chef designed  this course meal only for this event to match with Akita's local sake!

Bishu Ranman (美酒　爛慢）and Hideyoshi （秀よし）

Sake bottles were brought from two of Akita’s best breweries, Bishu Ranman and Hideyoshi – not to mention it was the main feature of this event!

Bishu Ranman, （美酒　爛漫）a brand made by Akita Meijo, was established in 1922. They are known for the impressive commercial campaign that employed beautiful women.  They have brought four bottles: Yutosho (Junmai Daiginjo), Tobikkiri Shizen-na Junmaishu (Junmaishu), Shiboritate, and Tappuri-budo GABA Liquor.

Hideyoshi (秀よし) is a brand from Suzuki Shuzoten in Daisen City. It is one of the oldest breweries of Japan and was established in 1689. Hideyoshi presented 5 bottles this day: Jindai (Daiginjo), Shosei (Junmaishu), Junmai Namagenshu, La Chamte.

The dinner party started with a toast with Hideyoshi’s La Chamte as an aperitif. It is carbonated sake made of Akita Komachi rice 100%. The rich and fruity Hideyoshi flavor is enhanced in the sparkling glass. It is hard to believe that no sweetener is added— the sweetness purely comes from glucose of rice!

Left:

Hideyoshi's Namashibori and Shiboritate (top)

La Champte (left bottom)

Above:

Ranman's Tappuri Budou GABA Liquor

Ranman's Yutosho （優等賞）has a rich texture and a delicate aroma!

Yawaragi-mizu (和らぎ水;left top）is water used for the sake brewery. Remember to drink a lot of water at a sake tasting event. Banzai Factory's Fuku-ochoko (right top) is a wooden sake cup with Japanese lacquer that is a popular gift from Tazawako. We got to taste more than 9 different kinds of sake this day!

As the dishes were delivered to the table, Ranman and Hideyoshi representatives came around the tables and offered different types of sake, explaining the unique feature of each bottle.

Mr. Ninomiya interviewing the winner (left top);

Sugi-dama (杉玉）is a cedar ball that is a sign of new sake in the season;  

Some brewery tools (center bottom); Mr. Kazushi Sato (right bottom)

A quiz game was held in the middle of the party, in which Mr. Ninomiya asked 10 questions about sake and a pair of hotel ticket was given to the person who got the most right.

As one of the questions was about the discovery of kunimasu that is still much discussed in Tazawako area. Mr. Kazushi Sato, president of Tazawako Tourism Association and CEO of Tsurunoyu Onsen, shared a very interesting story about the discovery of kunimasu and his recent trip to Lake Saiko.

The Next Sake Tasting Party:

Date: February 25th, 2010
Place: Kyukamura Nyuto Onsen-kyo
From 18:00 to 20:30

*Maximum number of participants: 30 people.

*A shuttle bus is available from JR Tazawako Station at 17:30.

*Reservation: Call 0187-46-2244

Sake and Akita Cuisine Tasting Party At Kyukamura

Mr. Ninomiya, Manager of Kyukamura Nyuto Onsen-kyo, invited us to the tasting party of Sake and Regional Cuisine.

This event titled “Akita-meishu to Sosaku-ryori” (Akita’s Famed Sake Brands and Creative Dishes) was taken place at Kyukamura Nyuto Onsen-kyo, which is one of the seven hot spring inns in Nyuto Onsen Area. The meal at Kyokamura Nyuto Onsen-kyo has reputation of the originality employing the regional ingredients. They offer breakfast buffet for the overnight guests, providing a variety of selections with creative local cuisines.

Menu List

Very creative head chef of Kyukamura.

For this night, the chef has designed some new items which accompany with the premium quality sake brands from Akita. Needless to say, Akita is known for the high quality rice and beautiful water, which are the very ingredients for sake. The sponsors for the night, Hideyoshi from Suzuki Shuzoten, and Ranman from Akita Meijou are among the best Akita brands.

Representatives from Ranman's Akita Meijou  and Suzuki Shuzo-ten, Left to Right

Hideyoshi’s Brewery House, Suzuki Shuzoten has inherited the brewery technique since 1689, among the oldest in Japan, since the time of Satake Clan reining this region. It was their sake that was dedicated to the lord of Satake, and it has been passed down to the current 19th generation. Akita Meijou’s Ranman is a brand widely known as Sake for the Beauty. Their mild and profound taste is a favorite to many people who seek for beauty.

These traditional tools are still used in the brewery process.

In this rare opportunity, we were able to try various sakes at one time, comparing the texture, sweetness, and color. It is so amazing how each of them differs! Oh, my lack of words! Believe me--- these elixirs will do you good!

Hideyoshi's choices: Shiboritate, Junmai-nama-ginjo, and Jindai (Left to Right)

The girls' favorite: Ranman's Tobikkiri Shizen-na Junmaishu, Organic Sake. Very fruity!

The meal started with a toast with a light sake in a special cup like this.

The bottom of the cup

The broth of Hinai-jidori underneath a pie crust.

Hatahata, Sandfish, and oysters cooked in Miso

''Now try this one.''

Yawaragi-mizu, Water to slow down your intoxication.

Another girls' favorite: Kiritampo foil-steamed with onion and pork.

Mouth-watering..

Hirokko, the tiny scallion-like vegetable in the center is only available in early spring

10 different kinds of Sake, we've tried!

Desert: Sorbet of Sake served with Strawberries.  

Every one of the dishes served at the table was so superb! Even after the alcohol kicked in and seemed to overwhelm the taste buds, we couldn’t stop the chopsticks. Their colorful and skillful presentations were simply enjoyable as well as the flavors. Before we realized, the desert was served and the dinner was over.

Considering the success of this event, we couldn’t imagine not seeing these items on their future menu. Surely, we hope they will--- It’s your turn next!