sake master blog
Today, we had a very special guest from Kyoto, Japan, Mrs. Matsumoto from KIZAKURA SHUZO. She is a wife of company’s president and she took a time to visit MAEDAYA during her short stay in Melbourne.
At MAEDAYA, we have KIZAKURA JUNMAI KURANOUTA, KIZAKURA GOLD FLEAK SAKE and KIZAKURA NIGORI SAKE (cloudy unfiltered sake). Also I use KIZAKURA YAMAHAI for most of my Sake Cocktail recipe so I demonstrated a few sake cocktails using YAMAHAI, GOLD FLEAK & NIGORI. I was a little bit nervous to serve sake cocktail to her but she seemed to enjoy them.
Mrs Matsumoto told me that KIZAKURA has limited local beer and it is very interesting to me. I am sure for my next trip to Japan, I will visit Kizakura in Kyoto and try Kizakura beer as well as other freshly brewed sake.
It was very honor to have her in MAEDAYA. I would like to send a big thank to Mrs Matsumoto for visiting MAEDAYA and Ms Tanigawa to arrange it. Arigatogozaimashita.
Kizakura English Official HP
http://kizakura.co.jp/ja/en/index.html
Yesterday, I had an inquiry about AWAMORI from one of Sake Japan customers. He tried Awamori at a Japanese restaurant recently and he thought it’s a beautiful Japanese spirit. Here I explain a little bit more about AWAMORI.
AWAMORI is the oldest distilled alcohol beverage from the southern island of Japan called OKINAWA. In 15 century, the method of distilling alcohol is introduced in RYUKYU (OKINAWA at present) from SHAM (Thailand at present) through the trading. After a certain period, the quality of AWAMORI had been much more improved and finally AWAMORI became one of the most important trading items to foreign countries. That’s the reason why RYUKYU Government gave only 40 breweries in the island to produce AWAMORI officially.
AWAMORI has strong fragrance of distilled rice wine as well as sweetness & richness. People in Okinawa often drink it mixing with water & ice to smoothen the flavour. It can be drunk during meal or even after meal. Sometimes, AWAMORI is aged in a bottle and after 3 years aged, AWAMORI become Aged AWAMORI and its called KUSU. KUSU has much rounded flavour and richness as you can imagine. AWAMORI is a distilled spirit so you can leave it in a shelf as long as you want even after it’s opened.
At Sake Japan, we have 4 different AWAMORI. They all have different characters so it’s very interesting. My recommended AWAMORI is RYUKYU CLASSIC made by Shinzato Shuzo, the oldest Awamori brewery in Okinawa and the only existing brewery who was officially permitted to make AWAMORI by RYUKYU Government since 1846.
Please try it and feel the history of Japanese spirit.
RYUKYU AWAMORI RYUKYU CLASSIC 
KIKIZAKE Vol.1 is the premium sake tasting event we had at Maedaya for the first time ever. This time, all guests were invited only and we had over 20 guests from restaurants & bars in Melbourne to try 10 different premium sakes and some sake cocktails I made. I was quite nervous yesterday but it was good everything went very smoothly without any problem
KIKIZAKE Vol.1. Line Up (Tue 5 May 2009)1. Tateyama Ginrei Honjozo (Toyama)
2. Tateyama Junmai Ginjo (Toyama)
3. Tosatsuru Ginjo Azure (Kochi)
4. Suishin Junmai Komenokiwami (Hiroshima)
5. Hatsumago Junmai Makiri (Yamagata)
6. Kitanohomare Daiginjo Gokujo (Hokkaido)
7. Ranman Hanaranman Komachi Daiginjo (Akita)
8. Choya Umeshu (Osaka)
9. Tateyama Umeshu (Toyama)
10. Hatsumago Koshusansai (Yamagata / 3 years aged sake)
Toshi Maeda Original Sake Cocktail Line Up & Recipe
1. Melon Sword
Midori – 45ml
Sake (Kizakura Yamahai) – 45ml
Lemon Juice – 15ml
Soda Water – 75ml
Build into a long glass Garnish with a wedge of lime
2. Zen Buddha
Zen Greentea Liquor – 30ml
Sake (Kizakura Yamahai) – 30ml
Choya Umeshu Plum Wine – 30ml
Shake all and pour into a martini glass
Garnishd with ring cut lime if you like.
3. Bridge Connection
Choya Umeshu Plum Wine – 45ml
Paraiso Lychee liquor – 15ml
Grapefruit Juice – 30ml
Shake all and pour into martini glass
Garnish with skewered lychee
I hope everyone enjoyed tasting enough to see more about premium sake & sake cocktail.
I would like to thank for everyone who took time and made a way for KIKIZAKE event yesterday. Special thanks to Daiwa Food to supply us a great range of premium sake, Suntory Melbourne to let us use their high quality liquors and
Mr. Andre Bishop from Nihonshu sake bar to help me out all through the event.
I would like to keep up myself and give more opportunity for everyone in Australia to try high quality premium sake. The next sake event I am planning is
The Good Food & Wine Show at Melbourne Exhibition Centre from 5 – 8 June. This event is open for all the public.
Hope to see you there!
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