There are many things that Japan can be proud of in the world, but 1 of them has the transition of the four seasons. Enjoy the seasonal ingredients and the seasonal Japanese sake.Isn't it a moment to feel the joy of creating “I'm glad I was born in Japan”?
For example, during the season when the cherry blossom front goes north, “spring sake”. During this period, there are many occasions for celebrations such as acceptance and admission, so the sake bottle design is also light pink. The label design alone will excite our excitement.
In summer, cold sake with a smooth throat.
In the autumn when the heat has settled down, you can't wait to see “Hiyaoroshi”. Beginning with “Nagoshizake”, as autumn deepens, you can enjoy autumn sake such as “Autumn Dashi Ichiban Sake” and “Last Autumn Sake”.
Freshly squeezed fresh liquor from 12 Moon, which blows off trees. You can warm yourself and warm your body and mind ♪
This time,
- Names and features of seasonal sake
- Recommended brands suitable for the sake party that loves the Utsuro season
I'd like to introduce_______
Let's enjoy the changing seasons while tasting the seasonally-flavored ingredients and sake for a limited time.
The four seasons of sake
Seasonal sake is
- Winter sake (freshly squeezed)
- Spring sake
- Summer sake
- Autumn wine
Can be divided into 4 types.
Then,We will introduce the sake of each season and introduce the recommended season sake.
Freshness is irresistible! Seasonal sake [winter sake] freshly squeezed
What is “freshly squeezed”?
Ordinary sake is shipped after burning 2 times to extend the shelf life. On the other hand, “freshly squeezed” made in winter will be shipped without burning.
You can enjoy the originality, fresh refreshment, and the original fragrance of sake because it is a Japanese sake nouveau, but it may feel rough because it is not mature.
However, the “freshly squeezed” yeast that has not been fired is alive, so if you keep it in the refrigerator for a while, it will become mellow.
The period when you can drink “freshly squeezed” is from 12 month to mid-3 month.
However, do you know that “freshly squeezed fresh sake” also has “freshly squeezed fresh sake” for a limited time?
Limited-time sake for 1 days only
Freshly squeezed new sake is for a limited time,Among them, there is also “Tachiharu morning squeezing” which can be obtained only on the day of spring.
Tachiharu Morning Squeeze is a time-consuming new sake that pays close attention to koji fermentation in order to bring the quality of the sake to the best on the day of 2. 4 Mon 2 Japanese sake that is squeezed early in the morning, bottled and sold immediately, and drunk on that day.
Pure innocent taste [innocent sake]
From Junmai Ginjo, which was made from Kokan to Tatsuharu, where premium liquor is prepared,
- Using the most delicious part of sake, “Arabashiri”
- No filtration to avoid losing the flavor of the new sake,
- It ’s a “raw sake” that does n’t add a drop of water,
- Non-heated sake
Literally innocent liquor.
When you choose “freshly squeezed fresh sake”, be sure to include “Tachiharu Morning Squeeze” and “Innocent Sake” in your wish list!
Then, I will introduce the new sake I would like to recommend among the many freshly squeezed sake.
Shimeharu Tsuru Freshly squeezed raw sake
Freshly squeezed to enjoy the original taste of sake without burning, without hydration, and without adjusting the alcohol level. The price is also low, and the cospa is good.
Because it is an original sake, the taste is rich. The correct answer is rock, but of course you can enjoy mellow sweetness even if you like it.
| Reviews:
Of course, there is a feeling of al-addition, and the frequency is 20. I squeezed a squeezed crane for the first time, but the price is cheap and I might buy it every year (…;). |
Congratulations to the cherry blossoms and the beginning of the season [Spring sake]
During the season when you love cherry blossoms, there are peach festivals, graduation ceremonies, company celebrations, new members of society, new life, and more. Sake that you want to drink in the seasons that make you feel a new encounter in the four seasons is a sweet, sour and refreshing taste that looks exciting and pinky just by looking at it.
Spring sake is a spring-limited sake. The sales period is from mid-3 to mid-5 (there is a difference depending on the brewery). How to call is not only spring sake, but also “Spring Junmai” “Spring Japanese sake” etc.The appearance features pink bottles and labels that remind you of the arrival of spring and cherry blossoms.When you choose sake at a liquor store, if you find spring sake, it's a design that will make you happy.
The taste is a bit sweet and has a gorgeous fragrance like spring. This sake is in line with the feelings of waiting for spring.
The recommended brand for spring sake is “Pure Rice Daiginjo Oze no Yukido Peach Color”.
Junmai Daiginjo Oze Snow Peach
The name tells you the joy of spring!
The liquor is pink. It is not a spring sake dyed with colorants.Because it is brewed with a mutant yeast called red yeast, it is dyed deep pink.
The taste is sweet and refreshing. A creamy texture that is unique to nibori. I don't get tired of drinking. Alcohol content is low at 10, so it seems to be pleased even if you bring it to the girls' association.
The brewery is Ryujin Sake Brewery in Gunma Prefecture. A long-established store since the Edo period.
Ryujin Sake Brewery has a commitment to do everything from washing rice to upper tanks (squeezing rice cakes), and it is a brewery that can be convinced that it has won a consecutive gold medal at the National New Sake Review.
| Reviews:
When I opened the bottle and tried to drink it, the sweet and sour taste with a strong acid like adolescent crush was conspicuous. |
Where is the heat just looking? Four seasons sake that calls cool [summer sake]
The summer when the number of people saying "Beer is still a beer!" Even in the Sake Party, there are many people who run for beer only in the summer, saying, “Let's take a rest until you can drink the grated grated at the beginning of autumn”. Certainly it feels like a refreshing cool breeze blowing when the cold beer passes through the throat while it is muggy.
But,Summer sake brewed by each sake brewer is not defeated.Even if you say cold drinks that moisturize your throat, the taste varies. You can enjoy summer sake without getting bored.
For example,
- Summer liquor with high acidity and refreshing taste, refreshing taste like white wine
- Because it is not fired, it has a fresh taste, a raw summer sake
- I want to taste it on the rock, and it has a deep flavor without any split water.
- Summer liquor with a slightly carbonated activity of “Drinking Beauty Liquid” that recovers fatigued skin from summer bathing
The bottle has a summery taste, and there are many blue bottles that give a refreshing feeling, but there is also blue summer liquor in the bottle. It means that it became blue by adding the gardenia pigment,Take advantage of the beautiful blue color and pour it into a glass filled with crushed ice like a cocktail.The hot memory seems to disappear quickly!
Recommended for summer sake is “Abe Kan Junmai Ginjo Summer Sake Goldfish Label”.The label is a summer liquor with goldfish swimming around, and you can feel the playfulness and coolness just by looking at it.
Abe Kan Junmai Ginjo Summer sake Goldfish label
Goldfish is swimming in sake! This may seem like a blind eye, but this is a goldfish written on the back of the label.
Just looking at the cool summer sake is refreshing and light. The balance of sweetness, pungent taste, and sour taste is the best. Some bitterness is also felt, and the drink that flows through the throat is refreshing summer sake.
Please enjoy a cool feeling while talking with a strange goldfish on a hot day.
| Reviews:
Gentle bananas & apples, slight blue weight, refreshing, powdered sugar, astringency, It tastes good. |
I'll be waiting for the fruitful fall! Delicious ingredients and four seasons sake [autumn sake]
![A woman who talks about delicious ingredients and seasonal sake [Akishu]](https://www.maboroshinosake.com/sake/wp-content/uploads/2018/12/woman-with-a-ochoko.jpg)
The hot summer season has passed, so we can't wait for sake fans, and the season of autumn sake, which is particularly popular among the sake that colors the four seasons, has come! In the fall of appetite, the taste of the sea and the mountains also deepens,The autumn liquor spent in the cool storehouse of the summer also has a calm taste, and the mellowness increases to enhance the taste of autumn ingredients.
Speaking of autumn sake, “Hiya-oroshi” and “Autumn”
The taste of autumn liquor, which has been laid down carefully so as not to deteriorate the quality due to the heat of summer, is increasing. Which do you enjoy, “Hiya-Goshi” or “Autumn”?
However, what is worrisome here is the difference between "Hiya-Goshi" and "Autumn".
Are “Hiya-oroshi” and “Autumn Up” the same thing?
What is “Hiya-Goshi”?
“Hiya-oroshi” is the one that inherited the Edo-era manufacturing method without refrigeration equipment.We squeeze firewood made in winter and early spring and fire it once and store it in a cool storehouse so that the quality does not change due to the heat of summer. After the month of 9, the temperature drops, and when it reaches the temperature of sake, it is bottled and shipped.
Also, the name varies depending on the shipping time,
- Summer drink (Nagoshisake): It will be on the market in 9 month. Light and mellow taste.
- The first sake in the autumn (Akashishi Ichibanzake): It will be on the market in 10 month. A mellow and deep taste.
- Late autumn sake: It will be on the market in 11 month. Ripe taste.
Some people think that “Hiya” is refrigerated because it ’s grated, but “Hiya” in sake means room temperature. It is the temperature of not cooling and not warming. That's why it came to be called “Hiya-oroshi” because “the outside air is at the same temperature as Hiya, so you can wholesale sake at room temperature”.
In addition, Hiya-oroshi is different from general sake that burns 2 times.Since it is not 2 fired once after bottling, the “Hiya-Goshi” is “raw sake”.It is a so-called “half-boiled sake”, but since it is spending a summer, it has a mild flavor that can be removed! It is a delicious 2 liquor that you can also enjoy raw taste.
There is no rule on how to drink hiya-goshi. When the summer heat is over, please refrigerate and enjoy. On dry rock is also recommended.
Also, you can wear a candy on chilly days! If you drink it in a warm bowl with a temperature of about 40 ° C, the richness and flavor will come to life.
Let ’s take a look at some of the recommended brands.
Junmai Ginjo Hiyaoroshi Asairi
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#Akikai # Hiya-Goshi #Pure Rice Ginjo #Autumn Liquor #Iwate Liquor #Hama Sashi
Ginjo incense that is obtained by aging Japanese sake brewed in a cold summer, and the plump umami of rice is exquisite! Although it has an aging feeling, it has a refreshing taste and has a thick finish.
Asakai has won 18 consecutive prizes at the National New Sake Appraisal, of which 15 has won the gold award.The brewed sake is generally characterized by a modest aroma and dryness, so it enhances the taste of Sankai ingredients.
For example, the taro boiled in the fall, the grilled sword fish, and the mushroom foil steaming are recommended! Please enjoy the taste of autumn to the fullest.
| Reviews:
By all means, we want to drink seasonal "Hiya-Goshi" and purchase. Source:Amazon |
Some labels for autumn liquor are labeled “autumn after autumn”. What is different from “Hiya-Goshi”?
About "autumn rise"
There are 2 interpretations of “autumn rise”.
① Express quality
1 is the expression to express the quality of autumn sake.The name is used to appeal to customers that sake made in winter is aged for one summer and that the quality of sake has improved in autumn.
The taste of sake is sometimes expressed using words such as “raise”, “fall”, and “crash”. For example, “boiled up” means that umami is brought out by adding strawberry. On the other hand, “Furudori” is used when the balance of Japanese sake goes bad when you put on a strawberry. "Frozen crumble" is used when the taste of the sake has dropped when the sake with strawberry is once cooled.
Similarly, “autumn rise” represents sake that has been ripened and has a mild flavor due to aging.
On the other hand, sake that has been fermented too much and aged too much is called “falling autumn”.
② Expresses 2 fires
“Autumn After” is a sake that has been heated to 1, whereas Hiyora is only heated to 2.. In other words, it is the theory that “falling up” refers to sake that had been burned 1 times before bottling and 2 times before bottling.
Which do you think is right? Which is okay if it is delicious?
Then, it is introduction of recommended brand after the autumn.
Hakutaka Special Junmai Autumn
A luxurious autumn sake using 100% Yamada Nishiki, the highest peak of sake brewing in the place called “Yamada Nishiki Special A District” north of Rokkosan. The fire is only 1 times.
“Sake”, a sake mother who grows yeast,It is a special autumn rise that has been completed over 4 weeks in a very time-consuming ginger.The taste is mellow and does not disappoint.
Marriage with matsutake mushrooms, the 1 food of autumn, is the best! Of course, you can also drink autumn eggplants, chestnuts, ginkgo and so on. Because it is pure rice sake, you can enjoy anything that goes well with rice.
Conclusion: no clear line between hiyarashi and autumn
We have introduced the difference between Hiya-Goshi and Aki-gori, but nowadays, sake that is not “raw” is also displayed as “Hiya-Goshi” and the number of fires varies.
The liquor tax law makes no distinction between hiyori and autumn, so it seems that this is a chaotic situation.
It seems that the 1 number is to enjoy the taste by interpreting as “Japanese sake that is both delicious in autumn” ♪
Summary: In an era where you can brew sake without worrying about the season!
The seasonal sake introduced above uses sake made from autumn to early spring.
Recently, however, air conditioning is in place so that brewing is possible all year round (four seasons brewing).
The representative of Shikizo Brewery is “Asahi Shuzo”, which is familiar with “Sakai Matsuri”. You can always enjoy new sake by brewing the four seasons.
There seems to be an opinion that for seasonal brewing, there is no seasonality and it is difficult to feel the season.
What are your opinions?
