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!

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

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!