Whether raw or burning

Raw sake it is called ʻpure sakeʼ (Namazake). Pure sake is that of liquor that has been heated only briefly to 60°C. It is a very delicate wine.

In the process of building a sake, ʻburningʼ is carried out the to end. Burning is a work that is not essential to building a stable product. However, when compared to the liquor immediately squeezed form

the burning process, it has a different taste, fragrance and incense.

The brewery wants our customers to try ʻthe fresh incense and taste before the burning,ʼ and has developed it for distribution.

Now, everyone can enjoy a drink that has not been exposed to burning. It is the pure sake!

Large sake: polishing ratio of 50% or less, koji commission more than 15%, adding a little alcohol.

Junmai Daiginjo: polishing ratio of 50% or less, koji commission more than 15%, not the addition of alcohol.

Sake: polishing ratio of 60% or less, koji commission more than 15%, adding a little alcohol.

Pure rice sake polishing ratio of 60% or less, koji commission more than 15%, not the addition of alcohol.

This brew: polishing ratio of 70% or less, koji commission more than 15%, adding a little alcohol.

There is no provision with pure rice wine rice commission, koji commission more than 15%, not the addition of alcohol

The specific name of the sakes

Daiginjo and Junmai Ginjo, but there are various other brews.

What is the difference in names?

Sake is classified by the preparation (polishing ratio, koji commission and the alcohol additive amount).

Once upon a time, rather than having a specific name, different class, or special grade, sake was the primary classification. Today there is a variety of liquor divided into large sake, pure rice large sake, sake, and pure rice sake. This brew, has been divided into pure rice wine and the classification is as follows.

Third taste of Marriage in Sake, What to Do Now?

When you introduce something from experience like an ʻold wineʼ and ʻmiso tofu,ʼ we can begin to see how this ʻmarriageʼ really works. Like the strange new flavour that is born in the mouth when Sauternes (noble rot wine) and terrine of foie gras are introduced to one another. This, However, is not a very familiar combination.

In the combination of sweet old wine and blue cheese, the blue mold is filled with a wealth of goodness, the "Gorugonzora- picante" and creamy "Stilton" letʼs you experience the best of the marriage.

A surprising taste can be found in the marriage of a ʻpure rice wineʼ and thick sweet things like anko and chestnut or anmitsu and jelly. In the birth of this strange taste, the concept of sake is changed.

Old is in fact the concept of the new ʻtuningʼ and ʻmarriage.ʼ

You might find a new road in Japanese sake.

Is There a Combination That Can Experience ʻTuning?ʼ

Large sake has a natural sweetness and glamorous fragrance

with fruity bouquet.

It suits a cuisine with fruity flavors for ʻtuning.ʼ

For example, sashimi of white fish that focus on yuzu,

fresh tomato salad, Carpaccio grapefruit sauce of shrimp

and vegetables are all good foods together

and have a gorgeous scent rich with fruit.

The ingredients fit surprisingly well with anything,

even with that of Western orientation.

In addition,bananas, apples and strawberries all try to fit very well with other fruit such as melons.

A pure sake brew̶clean, easy and of the light type-matched

with ingredients lacking a strong personality goes well with ʻtuning.ʼ This includes, for example, tofu, yuba, wild vegetables, radish, seaweed, and vinegar. It is the perfect pale taste, acting as

a water shield, when combined with sashimi, squid, octopus and shellfish.

Buckwheat also provides a nice opportunity for ʻtuning.ʼ

Even salads using leafy greens and olives with light-flavored herbs are capable of ʻtuning.ʼ

If you take a certain type of full-bodied drink like a raw original and Yamahai, such as pure rice wine, they will firmly concentrate the ʻtuningʼ in products with a lean and light taste.

For example, sashimi, fatty grilled fish, boiled dishes made with cheese such as gratin or pizza, chicken, pork, even beef

can be ʻtuned.ʼ

Individualistic cooking, such as old wine, also has ʻtuningʼ properties.

Take cheese, luxury delicacies such as roe, flavorful pepper, boiled eel, rich pig and spicy Chinese cuisine all have a nice ʻtuning.ʼ Even sweet old wines with chocolates and sweets also have high compatibility.

Sake world, liquor vs cuisine? ? ?

In the sake world, apart from the Japanese food world, the first thing to consider is whether the ʻcombination of food is delicious.ʼ The combination may not always be, but, in short,

the important fact is that liquor does not interfere with the cuisine. Sake has no habit like water, smell of cooking, or even the idea

that a good wine will wash away oiliness and aftertaste.

The first concept of Japanese cuisine world is that ʻThe sake chosen for the meal can not get in the way of cooking.ʼ

For example,

if eating a sushi plate at Tokaʼs restaurant, the chef would know not to serve something that would hinder the taste.

The second concept is to consider if the combination of drink is delicious.

For example, salted fish, off the coast pickles, Shuto, roe, all need

a superb tasting wine to drink that matches salt such as the salt sea

urchin.

Tightly condensed delicacies such Choi, require a sake that balances well with saltiness. The salty flavour makes drinking irresistible.

It might be more fun to experience this in a pub,

rather than at a Ryoriya, given that French Marriage pin point pairs and this food and drink does not exist in the sake world.

Shikashi, Japanese sake wine, has a similar brew.

It can properly fulfil the experience of ʻtuningʼ or ʻthird taste.ʼ

It is also surprisingly easy if you know the way to enjoy it

and are familiar with the delicious law.

It is a deeper sake found in any drink house that you can connect to many eateries.

An Introduction to Sake and Cooking Marriage

There is no concept of ʻtuningʼ and ʻmarriageʼ in sake.

Some think only of ʻdelicious wineʼ or ʻdelicious to cook,ʼ as I wrote in the previous section.

But, depending on the pairing, you can also experience the wine based ʻtuningʼ or ʻMarriageʼ with sake cuisine.

Letʼs try to introduce a practical example.

Wine world, "tuning" and the "third taste."

answer, letʼs first consider the variations in liquor cuisine.

Wine World: ʻtuningʼ and the ʻThird Taste.ʼ

In the case of wine, the first law is ʻtuning.ʼ

Food and wine with the same kind of smell and taste,

the same aroma, resulted in synergy, with a beautiful harmony

at play. This, I feel, is a physiological point, and results in gustatory deliciousness.

For example, a French red wine with a smell of roast herbs matches well with lamb and herbs or the smokey flavours of Toka malt whiskey that goes so well with smoked cheese.

Second, as I wrote above, by mating something of a completely different taste together another new flavor is born.

This is the ʻthird taste,ʼ and is made from the so-called ʻmarriage.ʼ Pole, in the noble rot wine, sweetness of foie gras terrine,

very sweet port wine in blue cheese with a stimulus and ʻPiririʼ or ʻMufufuʼ gourmet feeling.

"Marriage" of sake and cooking?　

In French, if the pairing of wine and food is delicious, they say, ʻMariage mariage = yes!ʼ Yeah, this is a beautifully romantic expression. If you take note after a thorough investigation,

and become a little more of a Gourmand (glutton),

there we can find a different taste is born as the wine

and cuisine overlap.

This completely different taste is the so-called third taste,

and it is formed because of the ʻmarriageʼ. It's deep. Indeed,

a country French foodie.

But, can this idea be applied to other pairings? Even sake?

When you eat delicious dishes such as sashimi and nabe,

is there a potential third taste to be found?

Like wine, sake is made to drink with delicious snacks and cooking. So, what would the marriage law of sake and cooking bring about? What would become more delicious when combined?

Before you know the answer, letʼs first consider the variations

in liquor cuisine.

Low smell

Strong taste

Youthful taste

Honjyozo

Hojyousyu

Futuusyu

Jyunmaisyu

Ginjyousyu

Kijyousyu

Wakaturu

Scent of the high

Masusen

Jyunmai Ginjyo

Jyunmai Daiginjyou

Daiginjyo

Masusen Daiginjyo

Daiginjyo Kotobuki

Jyunshu "type with a full-bodied"
(It is often in pure rice sake)

The type known for ‘plump aroma and taste that is full-bodied.’

The fragrance is of fruits and flowers—the scent reminiscent of the herbs is very faint—the scent of trees and stone is strong and feels like a mellow and complex taste.

The taste is sweet and sour, with a good balance of flavor, accompanied by bulging bitterness

that gives it a plump taste. There is a strong flavour in the aftertaste.

"Compatibility with the cooking."

There is a sense of calm in the plump aroma and in this type of drink, with a taste that is full-bodied, it has good compatibility with food seasoning. Since the liquor itself has a range of aroma and taste, it goes well with cooking of the same nature.

It is in harmony with cuisine that has a deep rich flavor.

"Japanese cuisine to suit the chemistry."

Pork cutlet, boiled Chikuzen, boiled mackerel of miso, sukiyaki, yakitori (sauce) and fried flounder.

"Western-style cuisine to suit the chemistry."

Chicken hamburger, beefsteak, veal cutlet, cream stew and fried chicken.

"Chinese-style cuisine to suit the chemistry."

Hachitakarana, baked dumplings, sweet and sour pork, hot and

sour soup.

Low smell

Soushu"light and smooth type"
(Many pure sakes are also seen in this brew or purerice wine)

The type known for ‘neat and clean aroma and light taste.’ It has an overall modest scent which slightly feels like fruit and freshness. For taste, there is a characteristic sourness with a subtle sweetness and freshness. There is a pleasant bitterness that brings out the freshness buried in the small amount of liquor.

"Compatibility with the cooking."

The gentle aroma and lively taste of Soushu type sake shows a high affinity for use in the characteristics of a wide range of cooking.

However, it does not compliment greasy food.

"Japanese cuisine to suit the chemistry."

Grilled rainbow trout, soup stock winding egg, egg custard, fried octopus, Furofuki radish and boiled tofu.

"Western-style cuisine to suit the chemistry."

Seafood salad, potato salad, roll cabbage vegetable terrine, macaroni gratin and plain omelet.

"Chinese-style cuisine to suit the chemistry."

Shrimp and crab Shumai, spring roll salad, stuff fried squid and Crab balls.

Jyukushu "aging type"
(It is common in some years aged wine)

The type known for ‘Nere aroma and mellow taste.’ For fragrance, the aroma is reminiscent of dried fruits, Chigusa, spices and trees with a very rich mushrooms and nuts scent reminiscent of rich ripe

taste. The taste is sweet, yet not creamy, and matches well with Nere acidity: harmony. There is a heavy aftertaste and lingering strong spices with a fragrant taste.

"Compatibility with the cooking."
This sake is of the ripe wine type. It is complex and said that the subtly brings the strong aroma and Yutaka Atsushi taste in harmony. This fits best with cuisines that use dark seasoning.

It should be noted that it is an incompatible combination for raw seafood, because it erases the taste of the ingredients.

This sake is of the ripe wine type. It is complex and said that the subtly brings the strong aroma and Yutaka Atsushi taste in harmony.

This fits best with cuisines that use dark seasoning.

It should be noted that it is an incompatible combination for raw seafood, because it erases the taste of the ingredients.

"Japanese cuisine to suit the chemistry."
Broiled eel, carp of compote, boiled pork, boiled roughness of carp.

"Western-style cuisine to suit the chemistry."

Lamb of steak, beef stew, roast duck, Foie gras saute, spaghetti with meat sauce.

"Chinese-style cuisine to suit the chemistry."

Broiled Carp, cattle oyster sauce, Peking duck, Shumai, over a

period of sweet and sour bean paste.

Strong taste

Youthful taste

Scent of the high

Kunshu "fragrant type"
(This is often the sake and large sake)

The type known for its ‘gorgeous aroma and refreshing taste.’

The scent is very colorful with an abundance of fruit and floral fragrance that reveals herbs and citrus scents adding to the feel of freshness. The refreshing taste is a mix of moderate sweetness and Toro in harmony with the acid to bring a less bitter and umami flavor. This is quite popular.

"Compatibility with the cooking."
Sake of this type, with a gorgeous aroma and refreshing taste, is not suitable for cuisines with a strong flavor. Rather, it seems frankly, the fresh food and this sake have a good chemistry.

"Japanese cuisine to suit the chemistry."
Grilled sea bass, grilled Ayu, edible wild plants in tempura, flounder with kelp and grilled conger eel.

"Western-style cuisine to suit the chemistry."

White fish mousse, steamed wine of scallops, seafood gratin, Cream stew, avocado and shrimp salad.

"Chinese-style cuisine to suit the chemistry."

Boboniwatori, fried Kanitsume, Happo vegetables, stir-fried scallops and broccoli.