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This was the second bottle tasted by the Tokyo Geeks in December 2007:

Oikawa no Uta by Oomuraya (Wakatake) Brewery
Junmai Ginjo
Rice: Yamada Nishiki rice
Rice milled down to 60%

Melinda Joe writes:
Aroma: similarly low, but not as dry
Flavor: a sugary (sugarcane?) start; leads into ricey and lactic flavors (I called this « Rice Krispy Treat »); marshmallowish; toasty; bitter notes emerge toward the back
Finish: slightly acidic, sticky; reminiscent of the finish on a piece of chocolate

This sake seemed more complex and softer. I’d like to try it nurukan.

With the fish, it was bitter, not a good match. It went better with the salty roe, but didn’t finish well. It paired badly with the Chinese bacon, but also went nicely with the lamb. The sweetness seemed to balance the spice in the dish.

Etsuko Nakamura writes:

This was great sake, but as you can see, we struggled to find good food to match. Maybe, this bottle is good by itself? Like Melinda said, maybe Lamb.

We had Japanese theme for that night thinking they would be good with sake.
1. dried hotaruika from Toyama with bitter sumi
2. fugu kasuzuke from Ishikawa-really really salty, but I have had
enlightenment in the past by paring with dry sake
3. Chinese bacon slices, roasted (bacon cured in Chinese soy and spice)
4. Veg dishes, kabu and satoimo cooked in broth, a bit sweet
5. Sawara marinated with kasu
6. Lamb with yuzukosho(hot with yuzu citrusy sauce)

What would you suggest to match with this two bottle?

Sweetness last long on palette
With kabu-dry
With salty pickeled fugu-dry
Dried hotaruika, chinese bacon-not good
Lamb with yuzukosho- stand short

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