[Directly told by the sake brewery president and chief brewer] What is the sake snack series?
・I like drinking sake, but what kind of snacks should I pair it with?
・I get tired of always eating the same snacks...
・What kind of food goes well with this quality of sake?
Have you ever faced any of these problems when drinking sake? ?
I have so much! ! (lol)
I think the compatibility between sake and snacks is an important element that can bring out the flavors of each other the more you get addicted to it, making it a blissful moment!
At hands-on SAKE,In order to provide such a moment, we ask brewers about their recommended snacks during the monthly online sake brewery study abroad program.
This time, it was not directly handed down by the brewery, but was devised by online sake brewery students.Extra edition! !
Takazawa Sake Brewery, a sake brewery in Himi City, Toyama Prefecture, participated in the 47th Online Sake Brewery Study Abroad.
We brew Ariso Akebono, a sake that goes well with fresh seafood from Toyama Bay, and President Takazawa was interested in what kind of food would go well with it in addition to local ingredients, so we asked the international students to think about it! !
What is Hands-on SAKE's online sake brewery study abroad experience?
Online sake brewery study abroad isA sake mail order service that allows you to connect directly with local alcohol makers and toast together while staying at home.It is.
You can also taste the thoughts and personality of the sake brewer, and through sake you can learn about life and create new connections.
Having fun learning with friends who live far away will make your regular drinks even more delicious and flavorful.
One of the best parts of studying abroad at an online brewery is being able to directly ask brewers about their recommended pairing menus, like this time.
※Overview and schedule of online sake brewery study abroadetc.herePlease take a look!
About Takazawa Sake Brewery
Takazawa Sake Brewery isOur brewery is located in Himi City, facing Toyama Bay, a seaside town known for ``Himikan Yellowtail.''
Founded in 1872.
At the end of the Edo period, the first generation Riemon Takazawa visited Himi.Abundant well water and sea breeze from Toyama BayHe decided that the area was suitable for sake brewing, and began brewing sake there.
In front of the storehouse, there is a magnificent view of the Tateyama Mountain Range, which seems to be floating above Toyama Bay, and there are many places, including Himi, where you can see mountains over 3,000 meters across the sea.Only 3 locations in the world。
Toyama Bay, which can be said to be a spectacular view(Former name: Ariisoumi)Riemon was impressed by the vigor and divinity of the sunrise from the Tateyama Mountain Range, and created his representative brand with the hope that he would continue to climb until the end of his life."Ariso Akebono"was born.
*Akebono means the time when the night begins to break or dawn.
Currently, the seventh generation chief brewer, Ryuichi Takazawa, is the chief brewer of the Noto chief brewery, which continues from the previous generation."Noto style"We continue to preserve traditional sake brewing.
At Takazawa Sake Brewery, we aim to produce sake that goes well with Himi's seasonal food culture, especially seafood, and our sake is characterized by a soft texture, deep flavor, and a crisp, crisp quality.
Megumi from Toyama Bay “Ainokaze”
The sake brewing at Takazawa Sake Brewery has several characteristics.
One of them is"Ai no Kaze"。
Ai no Kaze is a sea breeze from the northeast that is said to bring fertility to sake rice.
Since the time of the Manyoshu, it has been known by the people of the prefecture as a ``wind that brings happiness,'' such as abundant harvests and bountiful catches.
At Takazawa Sake Brewery, during the winter preparation period, the doors are left open and the steamed sake rice is exposed to the breeze to cool it down.
In this sea breezeContains abundant mineralsTherefore, it promotes fermentation and creates a unique flavor that goes well with seafood and removes fat quickly.
Preserving and passing down the traditional handmade ``Funoshibori''
Another feature has continued since our founding."Tatoshiki"。
Tank-shibori is a traditional method of squeezing sake.
It is less common now because it takes time and effort, but because it is squeezed naturally by the weight of the bag containing moromi,Drinking doesn't stress you outYou can make sake with a gentle and delicate taste.
Currently, the ``Yabuta style'' is the mainstream.、"Full tank squeezing"Takazawa Sake Brewery is the only sake brewery in Toyama Prefecture that uses this method.
Why are you so particular about tank squeezing?
It actually comes out from the tank mouth.“Softness of alcohol”It is located in
Because the method of squeezing does not put stress on the mash, it has a gentle flavor with little bitterness.
The softness of this alcohol is the unique characteristic of Ariiso Akebono.“Alcohol that is close to Himi’s food culture”This is probably the reason why it has become popular with local people.
[Takazawa Sake Brewery]
〒935-0004
18-7 Kitaomachi, Himi City, Toyama Prefecture
TEL：0766-72-0006
FAX:0766-72-2680
HP:https://ariiso-akebono.jp/
*Click here for a detailed article on Takazawa Sake Brewery.
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Introducing the sake of Takazawa Sake Brewery
These are the two types of sake we will be introducing this time! !
1. Junmai Ginjo Shishi no Mai
2. Junmaishu Tairyobata
We would like to introduce the characteristics of each and the pairing menu created by international students!
Pairing menu for “Junmai Ginjo Shishi no Mai”
The oldest Junmai Ginjo brewed at Takazawa Sake Brewery."Lion Dance"。
Known for the Gokayama Gassho-zukuri village, a World Heritage SiteThe Gohyakumangoku grain grown in Nanto City, Toyama Prefecture is polished to 50%.
Although the rice polishing rate is similar to that of Daiginjo, it is made with more emphasis on the undertones than the top aromas, giving it a pleasant and refreshing taste.
At Takazawa Sake Brewery, our policy is to keep the amino acid content lower than the acidity, giving it a sharp taste that goes perfectly with Himi's specialty fatty seafood!
Please try it together with Himi Kanburi.♪
"Lion dance" depicted in the label design.
Toyama Prefecture is famous for lion dances, and Himi City is particularly popular for lion dances.
Himi Shishi, a traditional performing art, tells the story of a lion that dances to eat up evil spirits, and in the end, a tengu slays the lion and dedicates it to the gods.
・Standard:Junmai Ginjo
・Rice used：Gohyakumangoku (produced in Nanto, Toyama Prefecture)
・Rice polishing ratio：50%
・Alcohol content:16.4 degrees
・Japanese sake level：+2
・acidity：1.7
・Amino acid content：1.3
Online sake brewery Pairing menu designed by international students
Junmai Ginjo Shishi no Mai Pairing
- Yakitori
- Pork x plum meat
- oil sardine
- pickled ginger
- raw ham and cream cheese
Shishi-no-mai has a strong taste, high acidity, and a refreshing taste that goes perfectly with fatty meat dishes and sour snacks! !
Yakitori
Yakitori is an indispensable companion to alcohol! !
If you eat it with salt, you can enjoy the harmony of the condensed flavor of chicken with the aroma of ``Lion Dance'', and if you eat it with sauce, it will wash away the strong seasoning and make the meal go well.♪
Pork x plum meat
“Lion Dance” goes well with fatty seafood, but it also goes great with pork fat!
When you add plum meat to it, it brings out just the right amount of acidity and goes well with alcohol, which is highly praised by international students.♪
How about pairing it with something like ``Pork Plum Shiso Maki'', which is perfect as a side dish or snack? ?
oil sardine
There is no doubt that oiled sardines, which are packed with salty and fishy flavor, will also go well.
It's easy to prepare, so you can enjoy it as is, or enjoy it with alcohol in a variety of ways, such as on baguette or with pasta.♪
pickled ginger
Pickled ginger with a beautiful bright pink color is a simple snack that will make you stretch your chopsticks.
The crispy texture, pungent aroma, and slightly sweet and sour seasoning go well with the crisp Junmai Ginjo!
It's also useful for resting your chopsticks and refreshing your palate, so it's a dish you'll want to keep on hand.
raw ham and cream cheese
“Lion Dance” seems to go well with Western dishes and snacks!
After enjoying the combination of the saltiness of the raw ham, the richness of the cream cheese, and the depth of the flavor of the "Lion Dance," it rinses off quickly, making it a light drink.
Pairing menu for “Junmaishu Tairyohita”
The concept is easy to drink"Cup sake"。
Himi's fishermen have a habit of drinking alcohol from teacups, and this Junmaishu is a pure rice sake that you can enjoy casually in your daily life without straining your shoulders and feeling relaxed.
The flag was named ``Big Catch Flag'' after the fishing port that is a feature of Himi, with the hope that everyone will be happy and lively with a bountiful catch.
This stone is polished to 65% using Gohyakumangoku from Fukumitsu, Toyama Prefecture.
You can feel the flavor of the rice very directly, but the sake content and acidity are high, so the taste is refreshing and crisp.
This sake can be enjoyed at room temperature, cold, or hot.
・Standard:Pure rice sake
・Rice used: Gohyakumangoku (from Fukumitsu, Toyama Prefecture)
・Rice polishing ratio：65%
・Alcohol content:15.4 degrees
・Japanese sake level：+3
・acidity：1.8
・Amino acid content：1.4
Online sake brewery Pairing menu designed by international students
Junmaishu Tairyobata Pairing
- Sanma sashimi
- Fried chicken
- Salt-grilled chicken wings
- Oden
- Bonito Tsukudani
- Grilled eel
- Grilled sea urchin shellfish
Tairyohita is rich in umami and minerals, and when combined with dishes or snacks that are concentrated in umami, the umami is brought out even more and becomes more flavorful.
Sanma sashimi
You can't go wrong with the ``Tairyobata,'' which is a delicious, fatty saury sashimi that melts in your mouth!
Combining both the flavor and minerality creates a moment of bliss.
All that's left to do is take your time and soak in the aftertaste.
Fried chicken
Crispy and juicy fried chicken with a flavorful sauce that will make you addicted to it.
There's no reason why Japanese sake, which has the same umami flavor, wouldn't go well with chicken, which has a concentrated umami flavor!
It will be a moment of happiness when the ``Tairyobata'' wraps up the flavorful sauce and the meat juices overflowing in your mouth.♪
Salt-grilled chicken wings
The crispy and juicy salt-grilled chicken wings were a perfect match! !
Because it has a simple salty taste, the flavor of the chicken is condensed, and you can enjoy the harmony with the flavor of rice that is unique to Junmaishu.
It's easy to make, so you can easily enjoy the atmosphere of an izakaya.♪
Oden
Tairyohata, a sake that goes well with seafood, will come into its own with guinea daikon radish soaked in dashi and oden with lots of paste.
In the cold season, if you pour piping hot oden seeds with Junmai sake, it will definitely be the best evening drink! !
The ingredients and seasoning vary depending on the region, such as Shizuoka's black hanpen and Aichi's miso oden, so it might be fun to try out which oden goes well with it.♪
Bonito Tsukudani
Tsukudani is useful as a side dish or snack.
Among them, the bonito tsukudani is highly praised by international students as it goes very well with the “Tairyobata”!
Tsukudani, which is served with rice, goes perfectly with rice. There's no way it wouldn't go well with sake made from the same rice!
I would love to have a drink while savoring the flavorful bonito tsukudani with the sweet and salty taste of soy sauce and the accent of ginger.♪
Grilled eel
I think that the strong flavor of Junmaishu goes well with the strongly seasoned eel kabayaki.
The eel is carefully prepared by a craftsman, then dipped in a secret sauce and grilled over charcoal to create fluffy and melty kabayaki.
I want to stuff my mouth full with pure rice wine and soak in the aftertaste!
Grilled sea urchin shellfish
An international student from Fukushima Prefecture recommends that any sake that goes well with seafood would also go well with ``uni shellfish grilled''!
Sea urchin kaiyaki is a local dish from Fukushima Prefecture, and is made by stuffing sea urchin shells with sea urchin and steam-grilling them.
Unlike raw sea urchin, it has a soft and gentle flavor.
It's also great as a snack with alcohol, or you can enjoy the double flavor by sipping on it.♪
If you want to drink sake at home, study abroad at an online sake brewery
・I want to go on a sake brewery tour, but I don't have time...
・I want to increase my knowledge of various types of sake!
・I want a friend who loves sake!
If so, please join our online sake brewery study abroad program.♪
Each time we hold an event with a different sake brewery and a different theme related to sake, you can have valuable experiences such as the opportunity to interact directly with the brewer and have serious discussions with international students.
Would you like to have a drink time that is a little different than usual in search of new discoveries and encounters?
If you are interested, please join us below!
We look forward to your participation.♪
Online sake brewery study abroad process
① Alcohol will be delivered in advance!
・After applying for the online sake brewery study abroad program, the sake will be delivered to your home.
② Participate in online sake brewery study abroad!
・Cheers with the creator! (ZOOM or YouTube LIVE)
・Divided into the first and second halves, we will explore the key points of Oshizo while interacting with everyone.
③ You can make drinking friends all over the country!
・Exchange information online with sake fans from all over the country and make drinking friends.
You can read the report summarizing past online sake brewery study abroad experiences here, so please check it out!
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With the creator"Connect"
The thoughts of the creator"Peek"
our worldview"Spread"
Cheers with a hands-on pose again next time!
