MAY I have a wine glass? The request hung in the air, making a dent in the ongoing table chatter. I had just learned the finer points of navigating through the bowl of the salmon and oyster in rice bran soup from the soft-spoken Japanese chef patron of Mangetsu, seated across me at the table. But I thought the Chitose Tsuru junmai ginjo was somehow lost in the ochoko, the tiny, ceramic vessel for sake.Dinner was in full swing at Senju, the Edsa Shangri-La’s highly rated Japanese restaurant. Sake was again the highlight of the evening, paired with the beautiful kaiseki “tasting” menu assembled by Senju’s Chef Kiyoshi Ogawa. The chilled Gekkeikan namachozo, light and dry, had paired off nicely with the appetizers—marinated octopus, flash-fried river shrimp and baked scallop. There was subtly sweet Gekkeikan sparkling sake even before that with the boiled edamame while we waited for dinner. But, I soon learned, these were just the front acts for the main stars—the Kozaemon boutique sakes, a junmai and a junmai daiginjo. These premium sakes will blow your mind, said our host Raymond Joseph of Philippine Wine Merchants, exclusive distributor of Gekkeikan and now the Kozaemon label.Blow your mind? First I had to get over the mind-boggling sake vocabulary. The terms have to do with the range and quality of sake, explained our host, which depend largely on the rice polishing ratio, the variety of rice used and the brewing method. Namachozo is sake (heat) pasteurized before bottling.In search of synephrine manufacturers
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supply high quality baby bottle warmer. daiginjo and ginjo are sake classifications based on the rice milling ratio, and whether or not these are fortified with alcohol. Ginjo and daiginjo are ultra-premium sake with the highest rice milling ratios. Stop! I took another sip of the Chitose Tsuru junmai ginjo—it went down well with the tuna and salmon sashimi and the grilled saltwater eel roll. I had poured the Chitose Tsuru before in a wine glass and remembered its subtle flowery-ness, and bright cantaloupe finish. Surely, the other sakes would fare as well in wine glasses?And that was how ochokos were ditched for wine glasses for the rest of the evening. The Kozaemon Tokubetsu Junmai Miyamanishiki reminded one guest of a Riesling. This is like a funky Sauvignon Blanc, another one said of the Kozaemon Junmai Daiginjo. I thought both sakes were wonderfully perfumed, starting out fresh and crisp, then coasting off to a light, fruity finish. Non-Japanese food pairing options came to mind. Pulled pork sliders with the junmai daiginjo? Perhaps oysters Rockefeller with the junmai? How about tasting sake at different temperatures to explore its potential for pairing?The evening was another Sake 101 session. Lessons learned: chilled premium sakes are better off in wine glasses. (As with wine, chill the sake, not the glass.) Sake may be light or full-bodied, dry or sweet. And most importantly, sake does not have to be taken in the Japanese context.Established in 1995, XIAMEN ARTBORNE INDUSTRIAL CO., LTD
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