Nov 26, 2008

Gathering for Enjoying Tokyo Sake

Tokyo tends to be conceived poor in nature due to its image of the center of Japan's business, economy, and politics, but there are many places in Tokyo richly endowed with nature. In some of these places, sake breweries have been making sake using good waters, which are blessings bestowed by nature, since olden days.

Actually, there are 12 breweries in Tokyo, and 4 breweries in the Nishitama area (western part of Tokyo) collectively hosted the Eighth "Gathering for Enjoying Nishitama Sake and Sake Cups" at Tachikawa Washington Hotel in Tachikawa City on Sturday 22, November. I participated the gathering. The host breweries were Nakamura Shuzojou from Akiruno City, Ishikawa Brewery and Tamura Shuzoujou from Fussa City, and Ozawa Shuzou from Ome City.

The gathering is held in Café de Paris (, the restaurant on the third floor of the hotel, and twenty sakes from these breweries, including daiginjo, and junmai-daiginjo sakes, were served with the food of the restaurant.

Since this was already the eighth "Gathering for Enjoying Nishitama Sake and Sake Cups," there were many attendees who I had got acquainted with. So, when I entered the restaurant, I felt quite easy, and I could enjoy talking and drinking during the gathering. We also enjoyed playing bingo, and some lucky attendees won bottle of sake from these breweries.

All the sakes served were good and they well suited the food, which is European cooking. I believe sake goes well with any types of food including not only Japanese food but also Western food and I think the gathering at this time well exemplified how sake goes well with Western food. I hope the parties concerned will continue to make efforts for familiarizing sake to the public and provide opportunities in which people can enjoy sake with various foods.

Today's Sake
Kisho Ginjo-namazume Shiroyamazakura (Nozaki Shuzo)
The article this time is about the gathering for enjoying Nishitama Sake. Nozaki Shuzo making "Kisho" brand sake is also a brewery in the Nishitama area. This brewery is a small company located in Akiruno City, Tokyo. I hear that the brewery is sticking to the method that has not been changed since olden times, and making a small amount of sake in an attentive manner.
Usually, sake is pasteurized twice in its production process, soon after sake is pressed and immediately before it is shipped. But, for a namazume-shu, the pasteurization immediately before the shipment is omitted. This ginjo-namazume-shu is a wonderful sake that is well balanced between the matured taste from aging and freshness.
Alcohol: 16 - 17%

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