Okunomatsu Sake Tasting
We normally don’t do back to back sake tastings at the shop and we always try to schedule our tastings on a Saturday or Friday. This week we’re breaking both rules as we host Mr. Tsushima from Okunomatsu this SUNDAY (03/18) from 2pm to 5pm. Although many of you just stopped by this past Saturday for our Harushika Sake Tasting, please stop by this Sunday if you have some time and sample some sake from Okunomatsu as well.
Okunomatsu is located in Fukushima prefecture Japan. A year ago on March 11, 2011, Fukushima along with all of the other prefectures in the Tohoku region experienced the effects of a devastating earthquake and tsunami. While this Sunday’s tasting was not officially planned as a tie in to the one year anniversary, we definitely thought the timing was right to sample some Fukushima sake at the shop and agreed to host this tasting at the request of Mr. Tsushima.
So join us this SUNDAY as Mr. Tsushima, General Manager for Okunomtasu, pours his delicious sake and answers your questions. Hope you can make it!
OKUNOMATSU
COMPLIMENTARY SAKE TASTING & SALE
Sunday, March 18, 2012
2:00pm to 5:00pm
Here is the lineup for this SUNDAY.
OKUNOMATSU G2
Ginjo
We just starting stocking this at the shop a few months ago and it has quickly become a favorite. Okunomatsu calls it their “New Age Ginjo” because of their unique method of adding ready made junmai ginjo sake to the mash just before pressing. G2 means “Ginjo Sake times 2” or “Double Ginjo”. Clear platinum color with aromas of asian pear, hazelnut and melon. A delicate round and soft entry leads to a fruity medium body of ripe pear and delicate spice. Dry finish with a nice touch of creamy vanilla and rice candy.
OKUNOMATSU SAKURA
Daiginjo
Gold medal winner in 2009 and 2010, this wonderful sake is brewed with pure spring water from Mount Adatara and high quality rice grown in Fukushima prefecture. This sake has a mellow aroma and flavor with a light clean finish.
OKUNOMATSU
Junmai Ginjo
Previous gold medal winner, this medium bodied Ginjo sake has aromas of lychee and pear. It drinks smooth with a well balanced mild fruitiness and a touch of citrus. Great price point for such a high quality flavor.
OKUNOMATSU
Tokubetsu Junmai
Another previous gold medal winner, this Tokubetsu Junmai has an interesting nose of flowers, moss and lemon. It has a nice light acidity with a pleasant mild bitterness in the center and a dry finish. Great with food.
So please join us this Sunday for our Okunomatsu Sake Tasting! Meet Mr. Tsushima and try some of his wonderful sake.
Kanpai,
Malcolm & Nadine Leong
The Sake Shop
OKUNOMATSU
COMPLIMENTARY SAKE TASTING & SALE
Sunday, March 18, 2012
2:00 pm to 5:00 pm
Okunomatsu Brewery Workers
Okunomatsu got it’s start way back in 1716 and is located in Nihonmatsu City in Fukushima Prefecture. Originally of Samurai descent, the family eventually became merchants, first selling canola oil and then shoyu (soy sauce), miso and sake.
They were proud of being a small brewery in Fukushima, and took their name from the area they were located in. In the old days the city was referred to as “Oku-shu Nihonmatsu”. They took the first and last characters of “Oku” and “Matsu” and created Okunomatsu.
Special Rice Milling Room
Okunomatsu strives to maintain the traditional methods of brewing while embracing modern technology when appropriate. As an example, in order for the rice they use to be milled down to their exact specifications, Okunomatsu mills 100% of their rice in house.
To accomplish this they have constructed a special rice milling room with 14 vertical milling machines. It takes two full days and nights to mill their rice down to 60% of it’s original size.
Making Mizu-Koji
To make their “koji” or starter mash, Okunomatsu uses yeast that has been living and growing in their brewery since long ago.
Water and koji-kin (koji mold) are first mixed using a wooden pole creating “mizu-koji”. Then lactic acid and yeast are added to get the process going.
Okunomatsu Bottles
Okunomatsu is known for using custom made bottles for their sake. Closer in shape to a wine bottle, these bottles are also reusable and can be returned to the brewery for reuse or to be recycled.
