An unofficial guide to Yamaguchi Prefecture and its nihonshu
Why, yes! I do, still have a blog! I am a documented fan of futsushu, the humble king of Japan's sake industry. This reasonably priced, mass-market sake might not get a lot of headlines, but it still accounts for over 60% of all the sake made and sold in Japan. Many--most--sake breweries make futsushu as... Continue Reading →
Gokyo brewer Sakai Shuzo's Ride? Black was my favorite sake of 2020. This super-limited release is part of the brewery's annual Nomi no Ichi event, which in past years focused on bringing together its contract shops to taste special, rare brews to bid on which shop would carry them. The last two Nomi no Ichi... Continue Reading →
Go To Drink Tokyo, Junmai ginjō (Blend) The coronavirus pandemic has been hard on the world, and this is of course true of the sake world as well. Brewers have seen plummeting sales, which is bad, and also seen stock back up in their warehouses and tanks, which is very bad. If they don't make... Continue Reading →
Toratan Hiyaoroshi, (Technically junmai). Made with unclassified yamadanishiki rice Gokyo released two hiyaoroshi this year. One was made with a yamadanishiki/nihonbare blend, and the other, this one, was made with yamadanishiki grown by the Toratan agricultural collective near Iwakuni city. The rice used for this one was "unclassified," meaning that for some reason it did... Continue Reading →
This season, which has nearly passed us by, is the season of rich food, cool breezes, and the joys of autumn sake: hiyaoroshi. In the simplest explanation, this sake was pressed in the spring, tanked and pasteurized once, then bottled and shipped in autumn without the second pasteurization. In technical terms, this makes it namazume.... Continue Reading →
The more I learn about Sakai Shuzo, and the more Gokyo I drink, the more of a fan I become. What once struck me as a frumpy old-man sake has become almost iconic to me, and the main reason is every single thing they make is just what I want from it. Their futsushu, their... Continue Reading →
Things seem to have slipped by unnoticed for a while, haven't they? The age of corona is changing all kinds of things, and my approach to sake is certainly one of them. The complete cancellation of sake events all over Japan and the overall drop in sales has led to all kinds of complications for... Continue Reading →
Modern sake markets are all too often focused on the premium side. Junmai, ginjo, koshu-all of these styles command high prices and are marketed to more elevated customers. But the fact remains: futsushu is far and away the market leader in Japan. It is often looked down upon as something inferior, but in many ways... Continue Reading →
How time flies. I didn't realize this hiatus had gone on so long until I looked at my stats there other day. It's been weeks since I updated! Oops! But that's ok, because I've got lots to share now. As I mentioned before, this year I'm looking at event sakes, and here's the first: Gokyo... Continue Reading →
I love the fact that this sake exists. Gokyo maker Sakai Shuzo is an old, respectable sake maker that excels at making sake. Sakai isn't a marketing powerhouse like Dassai's Asahi Shuzo or Ohmine. Sakai makes sake, and makes it well. Even Gokyo fustsushu is good. They tend to avoid most fads pretty well, but... Continue Reading →
Yamaguchi Sake 