Rediscover the Profound Food Culture : Akita’s High Quality Fish to Complement the Great Sake Choices!

Kyukamura’s annual dinner event of Akita’s local sake and food has been taken place in January and February. January event is just ended last weekend. These beautiful and delicious dishes were specially designed to complement the rice wines presented at this event.

The meal started with a glass of your choice of Daiginjo shu, each crafted by two brewers, Hideyoshi’s Suzuki Shuzo and Ranman’s Akita Meijou.

Fukuochoko cup with a special design
of Tatsuko and her dragon

After toasting, a number of small dishes are delivered to our table in a traditional Kaisaki manner – starting from appetizers, sashimi, soup, steamed, fried, roasted, marinated, rice dish, palette freshener, and end with a desert – which makes it in total of 11 times.

The food is themed in fish caught off the coast of Akita during the kan (coldest) season. The dinner included ingredients of 7 different seafood: codfish, bonito, anglerfish, yellowtail, crab, red trout, and salmon.

It is nearly impossible to show you every detail in here; we also want to keep it secret for the February event, so here we give you just a few glimpses of the unique dishes:



One of the first 3 appetisers:
Yosedofu Shuto-ankake

The appetizer plate featured 3 different dishes. Yosedofu Shuto-Ankake (picture right) was silky and flavorful tofu hiding a few chunks of yams covered with flavorful Shutou sauce made with bonito’s stomach. Another dish was a small cake of anglerfish with some miso.

At the height of season, codfish was served as sashimi: the meat seasoned with Konbu seaweed and roe seasoned with citron. It was presented in Akita’s famous Kamakura. 

An absolutely mind-blowing dish was Soy Milk Shabushabu of Yellowtail and Vegetables. A hint of Sakekasu (sake lees) was added to give the soy milk a wonderful flavor. Parboiling the fish and veggies made the broth so tasty that we just couldn’t stop!

Yellowtail was served again later as cooked and in accompaniment with radish, creamy sauce, and some red trout roes. Codfish also returned to the table – now steamed with Japanese turnip. This dish was served on the turn of “Shiizakana,” literally means “forcing you to make you drink more.”

In another dish, salmon meat and roe as served in Ochazuke style (with rice and tea).

A scoop of dried persimmon and Tofu with a goji berry was refreshing! And so as the 11th dish, sakekasu mousse with mint jelly and strawberries.

The meal could not be more satisfying! Every single dish perfectly matched with the characteristic flavor of Akita’s sake – it did not only compliment the subtle but rich flavor of sake but also left us a strong impression of how beautiful and profound Akita’s food culture is.

The February event will feature different dishes as it reflects the most delicious ingredients of the season. For more information, please inquire Kyukamura Nyuto Onsenkyo.

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!

Come Enjoy Akita's Best Sake and Local Cuisine - A Dinner Party at Kyukamura Nyuto Onsenkyo!

January to February is the best time for sake! Soon we will have fresh sake from the local breweries!

Here is an event we've been waiting for: The Sake and food party at Kyukamura Nyuto Onsenkyo! This is an annual event which will be held only twice a year only during these months!

At this event, you can enjoy more than 10 different types of sake served with the Akita’s local cuisine,  designed specifically to match with the distinctive tastes of Akita Sake!

The selected sake bottles are by 2 local brewers, Hideyoshi and Ranman, and will be presented by the brewers themselves! They will be explaining each bottle and you will be amazed how variant each type is.

You may be a novice who thinks sake tastes all the same – You are wrong! At this event, you will confidently know the difference in the tastes - or you might get too tipsy to remember it because they all taste so good!

-- See the difference in colors? You will lose the count by the end.



The very first part of the meal..
from last year's event.



Kyukamura Hotels are known for serving the local cuisine: At this event the chef will be satisfying you with dishes using local fresh ingredients that are available only in this season. This year, Mr. Abe, an Akita Native and a chef appretinced all over Japan, will be proudly taking up the challenge!

This event has inspired many people to get into sake! This is your chance to gain a compass of knowledge, which will take you so far! Come and discover the new world of sake culture!

The events will be held on January 29th and February 24th. There are only 25 seats available, so please make a reservation soon. The price per person is 5,000Yen for the party or 12,000Yen if you are staying the night (includes room, breakfast, hot spring). A shuttle bus will be available at 17:30 at Tazawako Station and will take you back there at 20:30. 

More Information and Reservation: Kyukamura Nyuto Onsenkyo TEL 0187-46-2244

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!

TOHOKU SAKE FORUM 2011 in TOKYO on JULY 3

Traveling or Living in Tokyo area? Here is a way to support Tohoku's recovery while you are in Tokyo!

TOHOKU SAKE FORUM 2011, a charity event for the disaster areas of the Great East Japan Earthquake will be held at 3331 Arts Chiyoda, Tokyo, on July 3, 2011. It hosted by 30 Sake breweries from the 6 Tohoku prefectures, in which guests can learn a lot about the recovery of Tohoku sake breweries, while they enjoy sipping the brands and meet the brewery owner in person.

The event features:

• Report Sessions by the brewers from Iwate, Miyagi, and Fukushima Prefectures
• Symposiums and Talk Sessions presented by Energy/Food/Culture Specialists (Broadcasted online)
• An Exhibition of straightforward imagery of such at-risk breweries.
• Sake Tasting of various sake brands

Sunday, July 3, 2011.

1st SESSION (12:00 – 15:00) / 2nd SESSION (16:00 – 19:00)

At 3331 Arts Chiyoda

 (6-11-14 Sotokanda, Chiyoda-Ku, Tokyo 101-0021)

1 min walk from Suehirocho Station of Tokyo Metro Subway (Take 4-ban exit)

8 min walk from Akihabara Station (Take denkigaiguchi exit)

Ticket for Each Session is

2,000 Yen (Pre-Sale) / 2,500 Yen (Door) 

* Available on e+ from Friday June 10.

* One admission includes 3 sake tickets. Additional ticket (after 4th ticket) will be available for sale at the site.

PROGRAM

* Each session features a different content. It many change without notice.

● 1st SESSION (12:00 – 15:00 / First 250 People Only)

TASTING:  

Sake Brands from Aomori, Akita, and Yamagata Prefectures

SYMPOSIUM:

Think About Japanese Sake After the 3.11 – Part 1 (A Panel Discussion)

REPORT SEESSION 1:

The Present and Future of Iwate Prefecture

 (Presented by Iwate Brewers)

REPORT SESSION 2:

The Present and Future of Miyagi Prefecture

(Presented by Miyagi Brewers)

TALK SESSION 1:  

The Regional Culture After the 3.11

 (Presented by Mr. Masato Nakamura of 3331 Arts Chiyoda,

Suminoe-shuzou from Miyagi Prefecture, et al.)

● 2nd SESSION (16:00 – 19:00 / First 250 People Only)

TASTING:

Sake Brands from Iwate, Miyagi, and Fukushima Prefectures

SYMPOSIUM 2:

Think About Japanese Sake After the 3.11 – Part 2

  

REPORT SESSION 3:

 The Present and Future of Fukushima Prefecture  

(Presented by Fukushima Brewers)

TALK SESSION 2:

Environment, Energy, and Sake after the 3.11

(Presented by Mr. Tetsuya Iida of ISEP, Ms. Nao Suzuki of green.jp, et al.)

PARTICIPATING SAKE BREWERIES

 31 Breweries (As of June 10)

AKITA (5)

Yuki-no-bijin / Harukasumi / Shirataki / Aramasa / Ippakusuisei

AOMORI (4)

 Denshu / Houhai / Hatomasamune / Hatomasamune / Mutsuhassen

  

YAMAGATA (6)  

Gasanryu / Yamagatamasamune / Tatenogawa / Uyouotokoyama / Uyouikken / Wakanoi

IWATE (3)  

Kikuzakari / Sekinoichi / Hamamusume / 2 others

MIYAGI (7)

 Hitakami / Hakurakusei / Suminoe / Miyakanbai / Kenkon-ichi / Ichinozo / Hiwada

FUKUSHIMA (6)

Abukuma / Iwakikotobuki / Aizumusume / Tenmei / Kokken / Naraman

INQUIRY

 E-mail : tohokusakeforum@gmail.com

Website: http://tohoku-sake.jugem.jp/

Twitter : @ TohokuSakeForum (Hashtag: #tsf2011)

Planner: Organizer : NEXT 5  

Cosponsor : Zerodate Art Project

Planner : casane - tsumugu  

Corporation: 3331 Arts Chiyoda & FoodLab

A Cup of Tohoku Sake Provided for Free at Nyuto Inns to Support the Faster Recovery

There are lots of ways to support the Tohoku recovery! Donating goods and money would be one way (thank you!) but also the easier and more sustainable way to support is promoting the Tohoku products!

Our local hotels are also trying to support by promoting the Tohoku brands !

The Union of 7 hot spring inns in Nyuto Onsen-kyo Village has started a new campaign from April 29th, in which the inns provide each guest with a FREE cup of Sake from the disaster zones like Miyagi and Iwate Prefectures.

The inns are making efforts to introduce the Sake brands to promote the consumption, hoping to contribute to the faster recovery!

All the Sake bottle were purchased when the Union members visited Rikuzen-Takata City and Kesennuma City to deliver the relief supplies and to cook foods for evacuees at shelters.  (Related article)

A Free Cup of Tohoku Sake for Each Guest at Nyuto Inns. (Photo at Kyukamura Nyuto Onsenkyo)

Each hotel serve the Sake Cup in different way -- a bottle might be placed on the table of buffet corner (photo) or it might be brought to you after your meal – but the guests have been finding it as a good opportunity.

Mr. Ninomiya, president of the Nyuto Onsen-kyo Union, commented, “We would like to continue buying the (safe) seafoods and produces from the earthquake areas and provide to the guests. This is the least we could do, but we hope this can contribute (to the recovery).”

Our Tohoku communities will stay connected! This is only one example of how our Tohoku communities have been helping one another!

Sakura Hirahira Now Available in Store

Ta-da!

Sakura Hirahira has just arrived in Store!

Sakura Hirahira (桜ひらひら）

Sakura Hirahira is a new sake bottle by Akita's oldest sake brewery, Suzuki Shuzoten. We have introduced it earlier this month (here) as our recommendation for your cherry blossom viewing in Semboku City. We had been waiting for its arrival in our local store, Tazawako Ichi!

So with a bottle in our hands, we would like to give you more information about this exciting product. Also, we hope to give you a few key words that might help you pick a favorite bottle in the future as well.

Some Key Words on the Sake Label:

By law and regulartions in Japan, all Sake (酒; rice wine) must be labeled with list of ingredients, place of origin, and advice on how to store and serve the liquor.

Sakura Hirahira

Sakura Hirahira (桜　ひらひら）is by Hideyoshi (another name of Suzuki Shuzoten). It is a Seishu (清酒）in a category of Junmaishu Namachozoushu (純米酒　生貯蔵酒), which means the Sake is made of only rice and koji and pasteurized only once.

秋田限定商品 (Akita Gentei Shohin) means it is Item Limited in Akita - which also means that "we have to get one"!

Raw Ingredients (Genzairyo;原材料) is Rice （米）that is Domestically Produced (国産)　as well as Kome-koji (米麹) that is also from Domestically-Produced Rice (国産米).  Alcoholic Content (アルコール分) is 8 percent (度), and Polishing Rate (整合歩合) is 65 percent. Brewery (醸造元; Jozomoto) is Suzuki Shuzoten (鈴木酒造店）. Net Content (容量) is  300 ml, and Bottled Date (製造年月) is  April 2011.

Here is a description on its flavor and how to be served:

We have created this slightly sweet mild sake -- perfect for the cherry blossoms season. This is Nigari Sake whose light pink color comes from the Momo-iro Kobo. It has a low percentage alcohol and fruity flavor. Even women could enjoy this spring sake. Best when served cold.

Hopefully, now you have a better idea on how to read a Sake label

...or at least we made your month watering!

Sakura Hirahira: Pink Nigori Sake to Enjoy Under the Cherry Blossoms!

In Akita, sakura weeks are only a few weekends away. Hanami is a traditional custom, in which basically we gather under the cherry blossom trees to celebrate the arrival of spring; but we cannot fail to mention here that is closely associated with great food and Sake! Remember, they are the best thing Tohoku offers and it could be a way to help out the Tohoku!  

Kakunodate Town's Famous Cherry Blossom Tunnels along the Hinokinai River



So here is one really great recommendation of Sake for you to take!

Hideyoshi's Sakura Hirahira

Suzuki Shuzo-ten (鈴木酒造店) is a brewery of Hideyoshi　（秀よし）, one of the most representative sake brands of Akita Prefecture. On April 5th, it has released “Sakura Hirahira” (桜ひらひら), a brand-new seasonal nigori-zake inspired by petals of cherry blossoms. The rice wine has alcoholic content of 8% and a distinctive tart-sweetness and lightness in the flavor.

Why Is It Pink? How to Enjoy It at Best?

Sakura Hirahira is a junmai-nama-chozo-shu (純米生貯蔵酒), which is basically a type of bottled Sake made of only rice and koji (steamed rice with koji-kin mold which gives sake yeast) that has been pasteurized once after reaching maturation stage. The characteristic light pink color comes from “Momoiro Nigori Kobo” (桃色にごり酵母；Lit, “Pink Nigori Koji”) that was produced by Nihon Jozo Kyokai (Brewing Society of Japan).

The “nama” (生;raw) variety have fresh flavor and are best served cooled. In Akita the cherry blossoms week will begin in late April. This sake will be a perfect match with your dishes under the cherry blossoms. Sakura Hirahira will be shipped out and become available at local liquor shops later this month. The brewer hopes it will inspire and invite new customers to the sake culture.

How to Find Your Bottle:

A 300ml bottle will be sold for 500 yen. Only 1,500 bottles will be available this starting year. In Tazawako Area, you can find it at Tazawako Ichi （田沢湖いち） and Hanadate Shoten （花館商店）in front of JR Tazawako Station　as well as Lawson on route 46.

For more information, call Hideyoshi’s Suzuki Shuzoten (鈴木酒造店 TEL 0187-56-2121).

Reference: Sakigake On-the-web /Suzuki Shuzo-ten

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