Sake to look for
Below are listed a few sake to look for. Along with a brief description
of each is given a ranking on a 100 point scale, and any known information
about whether it is available in the US.
A word about the ranking system: it is something I do grudgingly. It
does little more than express how I feel personally about a sake. It
is really up to each individual to determine for themselves how "good"
or "not good" a sake is. I have based it on a 100-pt system that is
outlined on my web page, at www.sake-world.com, in the "Best Sake Lists"
section. I have, for simplicity, duplicated a portion of that here:
"I am fundamentally against ranking systems. (Actually, that is
a gross understatement.) Sure, there is a difference between good sake
and bad sake. However, to say that one good sake is better than another
good sake borders on silly, as there is so much subjectivity involved
in making such an assessment. What are your personal likes? Are you
tasting only one sake or several? If several, in what order? What food
- if any - are you having with it? What is the atmosphere? Will you
have one glass or several? What physical/emotional state are you in?
There are just too many factors to make the task a meaningful exercise."
So, after all that whining, why then did I go ahead and do it? Because
consumers like it; because it helps consumers. It's a place to start.
I have been tasting sake for eleven years, and have tasted thousands
of sake. I suppose my palate can be trusted to at least a certain degree.
Nothing can replace your own personal experience and your palate when
it comes to assessing the merits or lack thereof of a sake. But an arrow
at the crossroads sure comes in handy.
More on this will be explained at a later date, but for now, use the
numerical rankings in whatever way you please.
1. Ama no To, "Umashine" Junmai-ginjo-shu, Akita
The name Amo no To means "Heaven's Door. "Very well constructed
sake, delicately put together, and with incredible balance amongst the
flavors. Overall, a young feel, which begins with mild green apples
in the nose, and continues into the refreshing but settled flavor which
comes knock, knock, knocking on your palate. Rating: 90
2. Amanozake, "Kichijo" Ginjo-shu, Osaka
A lively but mature nose, with lots of esters manifesting in strawberries
and bananas. An even more settled and mature flavor, a bit reminiscent
of aged sake in its earthy edges, with a subtle richness umami
- that something that makes you come back for more. Very quickly disappearing
tail, again interesting for such a rich sake. Rating: 89
3. Chiyo no Sono, Junmai-shu, Kumamoto
A fascinating flavor profile; sweet elements and slight bitter aspects
duke it out across your tongue in a flavor profile that was obviously
very deliberately and artistically crafted. The nose is somewhat peppery
but laced with faint melon fruits. The acid-spawned tartness lingers
in the tail, holding a bitter note ever so lightly and pleasantly to
finish. To be available in the US very soon. Rating: 90
4. Fuchu Homare "Wataribune" Junmai-daiginjo (Ibaragi)
Made from a sake rice, also called Wataribune, that had all but disappeared,
and was revived by this kura and the rice farmers of the area. A truly
outstanding daiginjo, well worth the price. Rich and full, with green
apples and tangerines in the nose. The flavor unfolds wonderfully with
a bit of decanting to reveal an actively dancing array of fruit and
rice elements. Not much is brewed, so it may be hard to get outside
of the Kanto area. Even harder (read: impossible at present) to find
in the US. Rating: 93
5. Gassan, Junmai Ginjo-shu, Shimane
A lightly fruity and lightly sweet persona underlined by a good acidity.
Strikes the palate in a lively, zesty way with a nutty, full flavor
in the center. Persimmon and peach pervade. The slightly heavy richness
is typical of sake from the Shimane area. A nice, long but balanced
tail keep pulling you along. Nice ever so slightly chilled. Soon to
be available in the US. Rating: 89
6. Fukunishiki, Junmaishu, Hyogo
Nose is just a tad astringent with evident acidity, not much flower
or fruit (somewhat typical of Hyogo sake). Good impact on the palate,
with a full richness that goes diving into nooks and crannies. Mellow
rice-like flavor overall. Acidity comes roaring back pleasantly to get
you near the end. Rating: 85
7. Goshun, "Ikeda-sake", Osaka
A very no-nonsense kura. They do not state the class of their sake,
preferring to use the old names that were active before the "Special
Class, First Class, Second Class" system ended in 1989. Although
this sake is likely of honjozo class, this is not on the label. Faint
fragrance; imperceptible to many. More sweet than dry compared to most
sake today, but overall seems balanced and just right. Not overpowering
in any one way, but rather an almost cerebrally satisfying flavor. Hard
to find outside of Osaka, but well worth knowing about. Rating: 89
8. Gozenshu, "Mimisaku" Junmai-shu
Brewed in the prefecture where wonderful l Omachi sake rice grows best,
by one of the few toji of the Bichu school remaining. A nice, flower
and nectar nose and a wide but elegant flavor. Some vegetation and smoke
in there, but an great richness that is diffused nicely by the pervading
acidity. Flavor fades slowly in the tail. Rating: 87
9. Hamachidori, Junmai-ginjo-shu, Iwate
Light essence of rich fruit in the nose. Clear, crisp overall rice-like
flavor. But the most characteristic quality of this sake, and all Hamachidori
sake, is a wonderful mouth feel, a graininess and texture across the
tongue that tickles. Not to be confused with off-flavors, of which there
are pleasingly few, if any. The daiginjo version of this sake is more
refined and fragrant, but still ricey and textured. Rating: 90
10. Yorokobi no Izumi, "Kyokuchi" Daiginjo, Okayama
The "Kyokuchi" sake comes in two varieties; one made with
Yamada Nishiki rice, and one made with Omachi rice. They are different
enough to be considered two entirely different sake. The one referred
to here is the Yamada Nishika version. Floral and honey facets to the
settled but omni-present nose. Overall, light in flavor, but with an
astoundingly well-structured flavor beneath that; solid, clean and subtly
rich. Rating: 91
Where to Drink Good Sake
Below is an article that originally appeared in a similar form in the
Japan Times Nihonshu column. Sasagin is an outstanding
sake pub in Tokyo. It is easily accessible from all locations within
Tokyo. It is wonderful for both Japan residents, and those who come
in to Japan even for just a day or two. The sake and the food are both
wonderful, at reasonable (for Japan) prices. Although I briefly mentioned
it in the last newsletter, it deserves a more detailed intro; if you
can only get to one place in your short stay in Tokyo, this is it.
Although it would be best to go with a Japanese-speaking accomplice,
if you go alone, you can manage as Narita-san (the owner-operator) speaks
enough English to get you by, despite his best efforts of humility-inspired
denial of that fact. Reservations are indeed recommended. It is still
a small, neighborhood joint, and fills up regularly.
With no further ado:
The elegance strikes you even before you open the door. Well manicured
black pebbles surround the stepping stones, simple straw-yellow walls
exude the quiet confidence of traditional Japanese architecture. A sakabayashi,
the tightly bound balls of cedar traditionally denoting where nihonshu
can be found, hangs at eye level just to the right of the sliding wooden
doors. Welcome to Sasagin.
The low lighting seeping through the bamboo-grille ceiling complements
the interior. Half a dozen small tables line the wall, and beyond those
lies a small raised zashiki seating eight max. But the low, deep counter
to your left is where you want to be sitting.
If you choose to start with a beer, go with the bottled Ebisu for now.
But why wait? It's sake time. You have two choices: peer over the counter
into the well stocked fridge for a familiar label that beckons you,
or move more deliberately through the well-organized menu. There's more
than 60 selections fighting for your attention, and none will steer
you wrong.
Buyu from Ibaraki, Suigei from Kochi, Tengumai and Kikuhime from Ishikawa
are some of the wilder-flavored sake available, with Kubota from Niigata,
Gikyo from Aichi and Michizakari from Gifu keeping the menu honest with
dry and clean profiles. Sterling Kaiun and Isojiman from Shizuoka and
Kuro-ushi from Wakayama are there in all their glory, as is Biwa no
Choju from Shiga and Fukucho from Hiroshima.
The stock changes regularly, and there is a special weekly listing
of recommendations as well. Even nigori-zake (cloudy sake) fans will
not be left out in the cold here. It'll be difficult to settle on one.
But whatever you do, make your interest in nihonshu clear when you order.
This will alert Narita-san behind the counter, and you will soon come
to know Sasagin's real charm. He'll put the bottle in front of you on
the raised part of the counter, quietly announcing the name, in case
you've forgotten. Then he turns away, as if he had something better
to do. As he performs some quick menial chore, you have a moment to
examine the label should you choose. The sense of anticipation is heightened.
Soon he returns and fills to overflow a tasting glass set tilted within
a lacquered masu. Accept it graciously. Talk with him, ask him questions.
Although soft-spoken and serene, Narita-san will respond to your interest
and enthusiasm with multiples of the same energy coddled in the warmth
of his personal charm. The more you ask, the more he'll talk. He's a
wealth of interesting information.
Another strength is his ability to make fine recommendations. When
you finish one glass, ask him what you should try next. He'll look at
you like he's absorbing your aura for a couple of seconds, furrow his
brow, then smile softly and nod. He'll then pull something out of the
cooler that somehow is just what you were looking for. If there are
two or three of you, let him go wild. Suggestions and bottles will come
flying, lined up on the counter, interspersed with quiet but earnest
explanations. He will definitely give your taste buds a ride.
There's a lot in the cooler that's not on the menu, brought home from
road trips to kura around the country. A lot of it is quite unique.
Often when something runs out, there will be no more until next year.
The food here asks no quarter of the sake. A trip to Sasagin can be
justified on that alone. Creative, tasty and beautifully presented,
it's mostly Japanese fare of the upper-echelon type.
The sashimi is most highly recommended. Don't miss the crispy and flavorful
karei no kara-age. Uni-dofu is gentle but surprisingly tasty. Jigamo
tsukune, "duck yakitori" if you will, and buta no kakuni, a tiny but
elegant pork stew, are some of the more gamy selections. There's a good
amount of tempura as well.
If you like to close the meal with rice, be sure to request the white
wasabi pickles along with it. (Caution: taste it a little at a time,
or it'll sandblast your nose off of your face. In a good way.)
One more suggestion. Provided you still fall within the definition
of moderate consumption (good luck), finish the night's drinking with
a draft Edel-Pils beer. The ultra-hoppy nose and bitter, clean flavor
provide a wonderful seal on the culinary experience of the evening.
All the food and drink here is very reasonably priced. Most of the
sake is in the 500-600 yen range, and quite a steal at that. The quality,
presentation and personal attention make it even a better yang for your
yen.
Sasagin rides a rhythm made of personable service, ambiance and satisfying
food and drink. That refined and classy touch that greeted you at the
door permeates every aspect of the shop. Although fairly new, it's not
a secret. If you want to sit at the counter (and you do), it's best
to come on a weeknight and/or make reservations.
To get to Sasagin, take a right out of the South Exit 1 of Yoyogi Uehara
station on the Chiyoda line or the Odakyu line. Sasagin is less than
a minute's walk on the left. Shibuya-ku Uehara 1-32-15. (03) 5454-3715
Where to buy good sake in... NYC
A reader has recommended the following wine shop for their sake:
Ambassador Liquors
1020 2nd Avenue (54th St.)
New York, NY
212 421-5078
Contact: Leonard Phillips
Although I have been there, it has been a while, and it is good to
hear that things are continuing to go well there. Most of what they
stock is limited to one importer, SSI, last I heard. Not that this is
a problem; SSI imports only good sake. Personally, I think SSI has not
approached marketing in the US in the best way. They, in my opinion,
have made things too confusing with special names for their sake and
special "type" classifications, a four-type system that is
totally arbitrary and not an industry standard. But their sake is good,
no doubt about that.
And Lenny is enthusiastic. Not only that, he is serious. All of their
sake is kept refrigerated. This is wonderful; we need more people like
him. They carry dozens of sake, and the turnover is fast.
Readers are highly encouraged to send recommendations of favorite places
to buy and drink good sake outside of Japan.
Sake Events
On the evening of Wednesday, October 27th, at the Japan Society in
New York City, there will be a presentation on sake, followed by a sake
tasting.
John Gauntner will speak on sake-brewing as a craft and art, and in
particular about the toji head brewers, the craftsmen who direct the
brewing of sake at kura (breweries) in Japan: their lives, their skills,
and the culture that suffuses them. Call the Japan Society at 212-832-1155.
Then, on the afternoon of Thursday, October 28th, there will be an
invitation-only sake tasting at Oyster Bar in Grand Central Station.
Fifteen premium sake will be featured. Interested individuals should
contact John Gauntner at sakeguy@gol.com. It is meant to be for the
service sector and press, but if you are interested and available, Sake
World readers can receive a special invitation.
Following that, on the evening of Thursday, October 28th, and again
on Friday, October 29th, there will be sampling of the sake premium
sake during the dinner hours at Oyster Bar. Sake will be available for
purchase with meals as well. Not to be missed. For more information
as the days draw near, contact the Oyster Bar at 212-490-6650.
Reader Feedback
... is encouraged. All questions, comments and criticisms will be
accepted and considered.
To submit a question or comment for the reader feedback section, send
an email with "Reader Feedback" in the subject line to sakeguy@gol.com.
Be sure to include whether or not you want your name and/or email address
to appear in the newsletter.
In the Next Issue: (Scheduled for October 15, 1999)
More sake reviews
Yeast strains: what effect do they have? Where do they come from?
(Note, this was originally scheduled for this issue, but more "research"
was called for.)
Reader feedback, Q&A
More on North American laws and regulations regarding sake
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Sake Newsletter copyright (c) John Gauntner. Sake Newsletter is published by
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