I have written on occasion about Sake.
Until a few weeks back, Sake for me was all talk and little if any tasting.
Thanks to Momokawa, I had a chance to dip my toes in Sake waters, here are a few first impressions.
Of the 6 Sakes they kindly shared, 3 won me over.
If like me you are not well acquainted with Sake, their Silver 'Tanrei Junmai Ginjo' is a good place to start. It is made with "only rice, water, yeast and koji with the rice milled to 60% of its original size."
They suggested that "crisp, briney mineral flavors make it a good match for oysters" so I tried it with some Blue Points and it did work.
Of their USA certified Organic Sake, it was a close call but I leaned towards the Organic Nigori...It is sulfite free, with 'creamy rich flavors'...It tried it by itself and also mixed with Ginger Beer by Fever Tree...
You could almost have a full meal with it since they list spicy Thai and a dark flourless chocolate torte as good picks for the Nigori.
Third and last, the G 'Joy' hit the spot. At 18% the highest in alcohol, it is close to Sake master Greg Lorentz's heart.
This Junmai Ginjo Genshu is "made with only rice, water, yeast and koji with the rice milled to 60% of its original size. Aged ten months for extra body and depth of flavor. A hand crafted, special blend of three superior sakés."
Amongst suggested food pairings "rosemary crusted lamb, grilled artichoke hearts and a selection of rich cheeses."
Writing this piece, I realized how 'green' I am on the topic. Kind of like going to see a ballet and having no reference point about things, lacking the vocabulary.
It was a purely sensory experience.
By the way, Momokawa/ Sake One is an Oregon based Sake producer.
Stirrings of a Sake education for Tokyo Thursdays # 202