Don't Forget to Reply!

Yōkoso!

You are invited to join us at Casa Altimus, the lovely home of our

former co-vice-chair humans, Tim and Brittany Altimus,

Saturday, June 10, 2017 for a casual tasting of sake and sushi! 

11017 Babcock Blvd., Gibsonia PA 15044

While there, you will taste a variety of sakes in a non-classroom format.  We will present each type with a short description, and you can taste on your own.  You will, also, learn to make several types of sushi. Ellen Barner, our Itamae and Co-Program Director, will be giving instructions on how to create some of her fabulous sushi items, and each person attending will get to taste these and other Japanese delights.

If you would like, you may bring your favorite wine to enjoy. We will provide chopsticks for the sushi (if you prefer), and appropriate sauces and palate cleansers so that you can savor the differences among the wonderful food that will be on display.
As is our custom, all non-responding members will be set on fire.

The tasting is June 10, 2016 from 5:00 to 9:00 pm.

REMEMBER TO BRING YOUR WINE GLASSES!

The cost for members and guests is $20.

Please reply before June 3, 2017 to:

aws.pittsburgh@gmail.com

Or you may reply to 412-657-0777.

Mail your check, payable to AWS to:

Dr. Dennis Trumble

1302 Arch St

Pittsburgh PA  15212

Don’t forget to visit the website for directions, useful tips, and recipes.

aws-pittsburgh.blogspot.com

National Wine Day!

Worst Wines for Celebrating National Wine Day

According to that interweb thing, the Pittsburgh Chapter of the American Wine Society is

 “A non-profit, educational, consumer-oriented organization for those interested in learning more about all aspects of wine.”

In keeping with the “all” bit of the above statement, we would like to take this occasion to celebrate those bottlings that are consumed every day, not just National Wine Day, by thousands of Americans but go unappreciated simply because they don’t cost much and taste like “a diaper pail full of mushrooms.”

Having consulted our most trusted sources (Harry “The Hat” on the Northside, and our own cellar) we're ready to unveil our Foulest Wines on the Planet.

These are the gross lees of wine, but they're also the utility players, the wine equivalents to the Cleveland Browns, the Brooklyn Nets and, God bless them, the entire McLaren F1 team, that do their job every day without fanfare or recognition.

You know, this is the stuff that gets you drunk.

Ripple

"Ain't no party with no Ripple!", said Fred Sanford.  This is a “posthumous” inclusion, since it is no longer available. Ripple was a fortified wine with a comparatively low alcohol content of 11 percent produced by E.&J. Gallo Winery, the largest exporter of California wines and the company responsible for Carlo Rossi, Boone's Farm and Barefoot wines. Though not produced today, Ripple enjoyed popularity in the Seventies in no small part because the brand was often featured on Sanford and Son.

MD 20/20

The "MD" stands for this wine's producer, Mogen David, but it’s known throughout the South Side Flats as "Mad Dog." A fortified beverage, MD 20/20 comes in a wide variety of fruity flavors. In olden times (which is to say, when I was stealing from the liquor cabinet in High School), Mad Dog was available in variations that ranged up to 18 percent ABV, but you are now only able to find 13 percent.

Arbor Mist

New York-based Arbor Mist is all about flavor. Whether you prefer the Mixed Berry Pinot Noir or the Island Fruits Pinot Grigio, they have a wine for you. They aren't high in alcohol content, but Arbor Mist offers twelve flavors, plus two sparkling variations, to sample while watching The Real Housewives of Beverly Hills marathon. (Or your next PTA meeting) OK.  So, it’s not really “wine”, but it’s close enough.

Boone’s Farm

Did you realize that Boone's Farm wine still exists? It does, and Gallo is still pumping out this classic. Why? Or, more to the point, for whom?

Wine is an acquired taste, and like all tastes developed over time, it had to start somewhere. For many, it was a place called Boone's Farm. 

Perhaps the most sought-after vintage from the Boone's varied collection, Strawberry Hill's source fruit is, vaguely, "citrus", and it shows. Between the sweetness and the bubbles, it tastes like flat Sprite mixed with artificial strawberry-flavored syrup. Nonetheless, it brings back great memories of drinking too much in your parents' basement.

ChocoVine

Never heard of this dessert wine? Neither had we, until we got a bottle as a Christmas gift. According to ChocoVine's website, this blend consists of a "fine French Cabernet subtly combined with a rich dark chocolate from Holland." It tastes like a milkshake blended in cough syrup.

See the Thunderbird Commercial by clicking here!

Thunderbird

"The American Classic"! Also, "Citrus wine with natural flavors and caramel color vinted and bottled in Modesto".  Thunderbird is vinted and bottled by E. & J. Gallo Winery, in Modesto, CA.  The label says that it is made by “Thunderbird, Ltd.” 

Apparently, "American Classic" means a syrupy flavor that's both bitter and sweet, and 17.5% ABV. It tastes a bit like corn syrup mixed with bottom shelf vodka that was left out in the sun. If you like to smell your hand after pumping gas, look no further than Thunderbird.

As a bonus, Thunderbird is available in a 50 oz. jug, in case you’re headed to the Disco, and want to share with your dancing friends.  Just remember to bring the grapefruit juice.

Night Train Express

Night Train Express is the red-headed step child of E & J Gallo Winery.  Nowhere on the bottle will you see mention of this, but Night Train and Thunderbird were the wines upon which the Gallo brothers paved their road to winemaking legitimacy.

It tastes almost exactly like Thunderbird, but with a handful of sugar and some Red Dye No. 1 added to the mix. Night Train will put a fire in your belly and have you making bad life decisions in record time. It's an 18% ABV that will screw up your judgment after the first couple of drinks. That is, if you don't pass out first.

But Guns N' Roses dedicated a song to it, so at least it's got one famous group of fans out there.

Wild Irish Rose

According to the Interweb, Wild Irish Rose is named after a fact-based 1947 movie about Irish singer Chauncey Olcott.  The thorn in your hangover is a wild rose.  Bottled by Canandaigua Wine in Canandaigua, NY, for more than five decades, WIR at 17% ABV has been warming bellies around garbage can fires all over this great land. A web page which claims that “Richard’s Wild Irish Rose was named after the son of Canandaigua’s current president, Richard Sands.

It basically tastes like Merlot with a terrible aftertaste like Robitussin. It definitely has that "loaded with grapes" flavor, but those grapes are probably from Giant Eagle.

Special Award of Distinction -Buckfast

Unless you’re from the UK or Ireland, you may not be familiar with Buckfast. You can call it the British version of our Four Loko.  It’s a fortified tonic wine that, while only 15 percent alcohol, has more caffeine by volume than Red Bull and is loaded with sugar and other tasty chemicals. Interestingly, it’s also made by a community of Benedictine monks living in Devon, England, which doesn't seem very Christian, but it does make the abbey some big money.

The Rule of St. Benedict espouses the virtues of obedience, moderation, and humility among its followers. Buckfast Tonic Wine, originally produced by the monks who follow these tenets, allegedly promotes civil disobedience, violence, and insolence among its imbibers. Hopefully the Benedictine monks of Buckfast Abbey, who haven’t distributed the wine since 1927, but are still credited with its production on the label, have as great an appreciation for irony as they do obedience.

You know how when opened red wine is left out in a warm area for a few days, it turns the brownish-red color of old blood? That’s the color of Buckfast fresh out of the bottle. It has a syrupy consistency, more on par with flat Coke than wine.

Usually you would feel a little trashy drinking wine out paper cups instead of proper glasses, but in this case, pouring it into anything, no matter how humble, seems like overkill. Buckfast is clearly meant to be guzzled straight out of the bottle, preferably inside a paper bag so as not to offend anyone with its terrible label and sludgy looks.  

Second Annual Official "Unofficial" Tasting Event

Yōkoso!

You are invited to join us at Casa Altimus, the lovely home of our

former co-vice-chair humans, Tim and Brittany Altimus,

Saturday, June 10, 2017 for a casual tasting of sake and sushi! 

11017 Babcock Blvd., Gibsonia PA 15044

While there, you will taste a variety of sakes in a non-classroom format.  We will present each type with a short description, and you can taste on your own.  You will, also, learn to make several types of sushi. Ellen Barner, our Itamae and Co-Program Director, will be giving instructions on how to create some of her fabulous sushi items, and each person attending will get to taste these and other Japanese delights.

If you would like, you may bring your favorite wine to enjoy. We will provide chopsticks for the sushi (if you prefer), and appropriate sauces and palate cleansers so that you can savor the differences among the wonderful food that will be on display.

As is our custom, all non-responding members will be set on fire.

The tasting is June 10, 2016 from 5:00 to 9:00 pm.

REMEMBER TO BRING YOUR WINE GLASSES!

The cost for members and guests is $20.

Please reply before June 3, 2017 to:

aws.pittsburgh@gmail.com

Or you may reply to 412-657-0777.

Mail your check, payable to AWS to:

Dr. Dennis Trumble

1302 Arch St

Pittsburgh PA  15212

Don’t forget to visit the website for directions, useful tips, and recipes.

aws-pittsburgh.blogspot.com

In Texas, they call it “bait”.

Are you new to sushi? Have you ever wanted to try it but weren’t sure where to start or what you might like? Or have you tried it and weren’t sure if you liked it? This guide will offer some information about how to start enjoying sushi if you’re a beginner.

Sushi isn’t wine.   You don’t have to swirl it around in a glass, and lift it up to the light so you can see if it has any "legs".

Sushi isn’t tea. You don't have to sip it with your little pinky lifted up in the air like the British do when they drink their cup o’.

So, what is Sushi? A quick answer is "Anything that is served with Sushi Rice". Which would automatically exclude Sashimi (basically, just the slice of meat). And that is a major point of confusion for some, even those who eat sushi often.

The Difference between Sushi and Sashimi

Many people use the terms "Sushi" and "Sashimi" interchangeably, but they’re actually two totally distinct and separate items.

Let's take Sashimi first, since it’s easier to define what sushi is once we understand sashimi clearly. The word sashimi means "pierced body", where sashi = “pierced, stuck” and mi = “body, meat”. In English, it’s often used to refer to uncooked fish preparations.

Generally, Sashimi can be defined as a piece of meat, not necessarily seafood and not necessarily raw, typically draped over a garnish like daikon (Asian white radish shredded into long strands) and possibly accompanied by one Perilla leaf per slice. Sashimi is normally served with a dipping sauce, like soy sauce, with wasabi paste or ponzu sauce (a citrus based sauce made by mixing soy sauce, lemon juice, rice vinegar, dashi, and mirin).

Some common meats served as Sashimi include:

Salmon (Sake)

Squid (Ika)

Shrimp (Ebi)

Tuna (Maguro)

Mackerel (Saba)

Horse Mackerel (Aji)

Octopus (Tako)

Whale Meat (Gei-niku)

Sea Urchin (Uni)

Scallop (Hotate-gai)

Puffer Fish (Fugu)

Yellowtail (Hamachi)

Fatty Tuna (Otoro)

Not Everything Called Sashimi is Raw

While octopus (a popular Sashimi item in Japan), can be found and served raw it’s normally served boiled because of its chewy nature.  And Tataki is a Sashimi that is quickly and lightly seared on the outside, in effect cooking the outside of it, while still leaving the inside raw. It’s then briefly marinated in vinegar, thinly sliced and seasoned with ginger which is ground or pounded into a paste. So while the majority of Sashimi items are served entirely raw, there are a few that are not.

There is a Chicken Sashimi called Toriwasa, which is considered a delicacy by some in Japan, and also a Horse Sashimi called Basashi.

Got a firm grasp on what Sashimi is now? Clear as mud? If not, just think meat with no Sushi Rice.

So, what is Sushi then? We’re glad you asked, Grasshopper. Sushi is any dish that is made with vinegar sushi rice.

The Different Types of Sushi

Maki Sushi

Makizushi means "rolled sushi". Generally, it’s wrapped in Nori (seaweed), but can occasionally be wrapped in a thin omelet, soy paper, cucumber, or shiso (perilla) leaves. There are many variations of Maki Sushi or sushi rolls. But overall, Maki Sushi comes in five different types:

Hosomaki ("thin roll" - rice on inside, nori on the outside)

Chumaki  ("medium roll" - rice on inside, nori on the outside)

Futomaki  ("thick roll" - rice on inside, nori on the outside)

Uramaki   ("inside-out roll" - rice on outside, nori on the inside)

Temaki     ("hand roll" - cone-shaped roll)

Nigiri Sushi

Nigirizushi, meaning "hand-pressed sushi", is typically made of a hand formed rectangle of sushi rice with a swipe of wasabi on top, finished with some type of topping or Neta (normally Salmon, Tuna, or other seafood).

Chirashi Sushi

Chirashizushi means "scattered sushi". Chirashi is a type of Sushi served in a bowl with sushi rice and covered with various toppings called "gu". The number of toppings varies, but nine seems to be a common number. It is popular in Japanese homes because it is simple to make and there is no one set recipe for it, making it ideal for using up leftovers. And surprisingly, the most common types of Chirashi consumed in Japan are actually made with no fish.

Inari Sushi

Inarizushi is a pouch of fried tofu (aburaage) filled with Sushi Rice. The aburaage is produced by cutting tofu into thin slices and deep frying. It can be purchased already prepared for Inari Sushi, or you can cook it yourself using a recipe (http://www.japanesecooking101.com/inarizushi-inari-sushi-recipe/). Cooking it yourself will allow you to adjust the sweetness to your liking.

Oshi Sushi

Oshizushi means "pressed sushi". It’s also known as hako-sushi which means "box sushi". A wooden mold, called an oshibako, is used to make this type. The bottom of the oshibako is lined with a topping which is covered with sushi rice and then the lid of the mold is pressed down to create a firm, rectangular box. It’s then cut into squares or rectangles before serving.

Everyone has different tastes and there is definitely no single way to approach sushi if you’re new to it. Always stay at your comfort level and don’t be afraid to not eat something that doesn’t appeal to you. Find your own pace and you never know, sushi may grow on you. You may not turn into a sushi fiend, but there is a lot to appreciate about sushi and Japanese food in general. Try what you think that you’ll like and that looks interesting. Have a little sake and relax. 

Futatabi kanpai!

If you read our most recent blog, you might not be a sake expert, but at least you know that it's rice wine, right? Well, not exactly. Calling sake "rice wine" isn’t correct. As AWS members, we know that wine is fermented grape juice. Rice doesn't qualify, so calling rice-based sake wine is incorrect.

We pointed out in the last blog that sake is made from polished rice kernels that are converted into sugar with the help of a special kind of mold. Grapes, as opposed to rice, already contain the sugars needed to turn into alcohol. In other words, no special mold is required in wine making. It's the mold that sets sake apart.

Sake makers spread the mold over steamed rice and leave it for about two days. The mold is called koji-kin before it is added to the rice and simply koji once it’s developed on the rice kernel. The koji-kin converts the starch into sugar, which, with the addition of yeast, then ferments and creates the alcohol. Once the rice ferments and becomes a sort of mash, it is pressed and strained to produce the final product. That's the abbreviated version of sake making.

While it may be closer to beer than wine, sake is really its own, distinct beverage.  It’s a very unique alcoholic drink that came from Japan, but not a wine or beer. Its method of processing is so different from wine and beer that it needs to be recognized as such.

Sake is often consumed quickly without much thought. There's a lot going on in each sip of sake, though. All you have to do is pay attention. Here are a few basic tips to take the intimidation factor out of your sake explorations.

GLASSWARE

The small ceramic cups used for hot sake (called o-chokos) aren't the best way to experience good sake. White wine glasses are a better choice, since they give you room to smell the sake and let it open up. Rustic styles of sake such as Honjozo, Junmai, and Kimoto/Yamahai are best in a smaller glass, while Ginjo/Daiginjo styles benefit from a glass with a larger bulb. There's no need to run out and purchase a set of sake glasses for drinking at home.  The wine glasses you already own will be fine.

COLOR

Fresh sake in good condition should be relatively clear. It may have a slight straw tone or even greenish hues, but if you see more tan or brownish tints, it could very well be sake that's past its prime or approaching oxidation. It should also be free of floating sediments, unless it is nigori (cloudy) sake.

AROMA

Once you've selected a glass that gives you some room for movement, give your sake a few swirls to release the aromas. This can reveal positive characteristics about the sake, as well as off notes. Floral, tropical, and earthy scents are all a good sign, but if you smell burnt and musty notes, that's bad.

Earthiness, smokiness, and rice aromas are indicative of more rustic styles, while fruity and floral notes are more characteristic of Ginjo/Daiginjo and unpasteurized types of sake.

The fragrance of sake is often broken down into three experiences: the "uwadachi-ka," or "initial smell," rises from the sake before tasting. These include sake's more obvious characteristics, such as the earthiness of junmai styles and fruitiness of ginjo.

The second part, "fukumi-ka," describes the new fragrances that are introduced by breathing through the nose while sake is being tasted. The "fukumi-ka" reveals elements of the sake that provide balance; astringency and bitterness should be present, but neither in excess.

The "modori-ka" is the third dimension of aroma, those present in the finish of the sake after you've sipped it. These subtler aromas often include notes like star anise, fennel, and white pepper.

FLAVOR AND TEXTURE

When you’re tasting sake, look for flavors that confirm your initial impressions of the sake's aroma. You can also evaluate the texture of the sake. Honjozo styles are meant to be pretty straightforward with a light texture. Junmai sakes are richer and the overall impact tends to be more powerful.

TEMPERATURE

James Bond: “No, no. I like sake. Especially when it's served at the correct temperature, 98.4 degrees Fahrenheit, like this is.”

Although Bond knew his stuff, we’d like you to try each of the sakes at different temperatures.  Sake is one of the most flexible alcoholic beverages when it comes to serving temperature.  Find one that you enjoy and pour yourself a glass right out of the fridge. Take a sip every five minutes and note changes in taste as the sake slowly warms to room temperature. You'll be amazed at the variations in flavor and impression. Earthier, richer styles of sake can be especially good at room temperature or just warmer; the warmth enhances the sweetness and umami of the sake. Fruitier styles can be very tasty when served slightly chilled.

DRYNESS AND SWEETNESS: SAKE METER VALUE

Here's a game to try: before you look at the SMV that appears on the label of your sake, evaluate whether the sake tastes dry or sweet to you. SMV stands for the Sake Meter Value, or "nihonshu-do". The SMV system measures the density of sake compared to the density of water. Sake with more residual sugar will be heavier, so the SMV measures sweetness. Negative numbers on the scale (as low as -5 or so) are the sweetest. Sakes with a +10 SMV are considered dry, or "karakuchi," while sakes with a +15 SMV are considered extra dry, or "cho-karakuchi." It might be difficult to tell the difference in sweetness between two sakes with +3 and +4 SMV value, but you'll taste big differences between a -5 and a +7. Presence of acidity in the sake may make it taste less sweet despite residual sugars being present.

HAVE FUN!

Take your time as you explore sake, and don't worry about getting the answers 'right' because everyone's palate is different.  Consider the scent, the color, flavor, and texture, how sweet it is and what temperature makes it taste the best to you. You'll learn about sake, and you'll learn about what kinds of sakes you prefer.

KAMPAI!

THE AWS-PITTSBURGH BEGINNER’S GUIDE TO SAKE

This summer, our “unofficial” tasting is going to be Sake with a lesson in making Sushi!  The sushi lesson will be conducted by our own Ellen Barner at the beautiful Casa Altimus, and the tasting will be a “freestyle” sampling of several (not all) types of sake.  Details will follow soon.

Unless you’re an avid sake drinker, it can be hard to know where to begin. To help you navigate the world of sake, we’ve done plenty of research.  We hope that this article will answer a few questions.  Feel free to print it and bring it to the tasting.

SAKE 101

What is sake? Ask this question in Japan versus the rest of the world, and you’ll get two different answers.

In English, “sake” refers to the alcoholic fermented rice beverage from Japan that you’ve probably sampled at your local Japanese restaurant (or local sake bar, if you’re lucky!). But ask for “sake” in Japan and you may get a questioning look. In Japanese, “sake” refers to all alcoholic drinks in general. That includes beer, wine, liquor, and the beverage we call “sake” in English.

So what do the Japanese call “sake”? In Japanese, the word for what we refer to as sake is nihonshu. Nihonshu translates as “Japanese alcohol,” and if you ask for nihonshu at an izakaya you will be greeted with a smile. Language lesson aside, we will be referring to this wonderful beverage as sake in this article, to keep things as simple as possible.

KEY SAKE WORDS

One of the interesting things about sake is that there are so many different types and variations, but this is also one of the most overwhelming things for sake beginners! To start with the basics, here are some key concepts and terms that will help you to understand this beverage.

POLISHING

One of the first steps in sake making is the polishing of the rice. Prior to the actual sake making process the rice kernel has to be “polished”, or milled, to remove the outer layer of each grain, exposing its core.

To get some perspective on rice polishing, keep in mind that to get from brown rice to white rice, you need to polish rice to about 90% (i.e., polishing off 10%).

To produce good sake, you need to polish much more than that. We’ll get into more detail below, but for now keep in mind that good sake is usually polished to between about 50%-70% (i.e., from 30% to 50% is polished off). So if you read that sake has been polished to 60%, it means 40% of the original rice kernel has been polished away, leaving it just 60% of its original size.

JUNMAI

Junmai is the Japanese word meaning “pure rice.” This is an important word in the world of sake, as it separates the pure rice sake from the non-pure rice sake.

Junmai is brewed using only rice, water, yeast, and koji. There are no other additives, such as sugar or alcohol. Unless a bottle of sake says “junmai” (this will be written in Japanese as 純米), it will have added brewers alcohol and/or other additives.

While junmai sounds like a good thing (and it usually is!), just because a sake is not junmai does not mean it is inferior. Additives such as distilled brewer’s alcohol are used by skilled brewers to change and enhance flavor profiles and aromas, and can make for some very smooth and easy-to-drink sake.

TYPES OF SAKE

Understanding the polishing and junmai will help you see the differences between the different types of sake. There are so many different types of sake that, to keep things simple, we’re only going to focus on some major types and classifications. Along with a good cup of sake, this is all you need to enjoy some sake tasting at a specialty sake shop, bar or izakaya.

You can classify sake by factors including: the type of rice used, where it was produced, the degree to which the rice has been polished, brewing processes, how it was filtered, and more.

We want you to enjoy the sake tasting, not overwhelm you! Here is a list of the main types and classifications of sake you might come across. If you learn just some (or all) of these, you’ll know more about sake than 99% of the travelers who visit Japan!

JUNMAI

As mentioned above, junmai refers to pure rice (純米) (non-additive) sake. Additionally, the junmai classification means that the rice used has been polished to at least 70% (meaning the percentage number you’ll see on the bottle is 70% or lower, i.e., 61-70%) and at least 30% has been polished off. While it’s hard to over-generalize, junmai sake tends to have a rich full body with an intense, slightly acidic flavor. This type of sake can be particularly nice when served warm or at room temperature.

HONJOZO

Honjozo (本醸造) also uses rice that has been polished to at least 70% (as with junmai above). However, honjozo by definition contains a small amount of distilled brewers alcohol, which is added to smooth out the flavor and aroma of the sake. Honjozo sake is often light and easy to drink, and can be enjoyed either warm or chilled.

GINJO & JUNMAI GINJO

Ginjo (吟醸) is premium sake that uses rice that has been polished to at least 60% (meaning the percentage number you’ll see on the bottle is 60% or lower, i.e., 51-60%) and at least 40% has been polished away. It’s brewed using special yeast and fermenting techniques. The result is often a light, fruity and complex flavor that’s very fragrant. It’s easy to drink and often (though not as a rule) served chilled.

Junmai ginjo is simply ginjo sake that also fits the “pure rice” (no additives) definition.

DAIGINJO & JUNMAI DAIGINJO

Daiginjo (大吟醸) is super premium sake (hence the “dai,” or “big”) and is regarded by many as the pinnacle of the art. It requires precise brewing methods and uses rice that has been polished down to at least 50% (meaning the percentage number you’ll see on the bottle is 50% or lower). Daiginjo sake is often relatively pricey and are usually served chilled to bring out the light, complex flavors and aromas.

NOTE: As mentioned above, the more that the rice has been polished the higher the classification level. However, don’t jump to the conclusion that just because they polish the rice more the sake will be better. Ginjo and daiginjo sake is generally considered higher-end and is often more sought-after by sake experts, though often sake experts also love the cheaper local sake, as long as it’s made from quality ingredients by good brewers. Ultimately you should trust your own palate and preferences.

FUTSUSHU

Futsushu (普通種) is sometimes referred to as table sake. The rice has barely been polished (somewhere between 93%-70%), and, even though we’re definitely not qualified to be sake snobs, is the only one we would not recommend. Surprisingly, you can get really good-quality sakes for very reasonable prices, so unless you’re looking for a bad hangover (and not-so-special flavor), try staying away from futsushu.

SHIBORITATE

Although sake is not generally aged like wine, it’s usually allowed to mature for around 6 months or more while the flavors mellow out. However, shiboritate (しぼりたて) sake goes directly from the presses into the bottles and out to market. People tend to love it or hate it. Shiboritate sake tends to be wild and fruity; some even compare it to white wine.

NAMA-ZAKE

Most sake is pasteurized twice: once just after brewing, and once more before shipping. Nama-zake (生酒) is unique in that it is unpasteurized, and as such it has to be refrigerated to be kept fresh. While it of course also depends on other factors, it often has a fresh, fruity flavor with a sweet aroma.

NIGORI

Nigori (濁り) sake is cloudy white and coarsely filtered with very small bits of rice floating around in it. It’s usually sweet and creamy, and can range from silky smooth to thick and chunky.

JIZAKE

Ji-zake (地酒) means “local sake” and is a word to keep in mind when traveling to different regions of Japan. Sake is brewed throughout the country, and good jizake usually goes extremely well with each region’s local cuisine and since it’s local, it’s also usually fresh and inexpensive.

WHAT NEXT?

The best way to really gain an appreciation for and understanding of sake is to drink it! So get out there and taste some sake. You may be surprised to find you have particular type, style, and temperature you like best.

Kanpai (cheers)!