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Sake Tasting Contest will be held near the stage at 11:30AM
Participation in the Sake Testing Contest will be FREE on a first
come, first served basis.
Please note that you must be 21 years of age to participate.
In the contest, Four sake samples are served and entrants must
identify the name of sake using the following form. |
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| Sake, an important beverage that accompanies and enhances a wide range of cuisine |
Here in the US, sake is still not as common and widespread as wine. It’s rarely served in the common household, and although many people order sake at Japanese restaurants, the style of drinking is generally always hot sake. Only recently, have people finally begun to try cold sake or nigori-zake (unfiltered sake) at restaurants. However, still, not many people enjoy sake the way wine or beer is casually served with meals at home.
Sake's appeal does not simply end with its exceptional flavor for it has also proved to be a drink most compatible with different foods and cuisines. Extracted from the fermentation of rice is an exquisite balance of sweet and savory flavors that perfectly compliment and even enhance the tastes of cuisine foods. It is almost as if sipping sake between every bite changes the composition of each ingredient and stimulates the palate for a deeper, more profound experience. In a Japanese way of expression, it can be described as the shared effects of konbu and katsuo dashi which bring forth the many dimensions that lie within the taste of an ingredient. In an American expression, it is like imagining that irresistible flavor of a peanut butter and jelly sandwich, mellow, rich, and a perfect balance of both sweet and salty tastes that together, seem to broaden the spectrum of sensory pleasure.
Sake goes especially well with Japanese foods that utilize many ingredients made from fermented rice or soy.
Oden with Junmai, thin sliced hirame (sole) with Daigiinjo, the season’s first catch of katsuo with Ginjo, butano kakuni (stewed pork belly) with Honjozo, just thinking of it is mouthwatering! You can even find sakes that will compliment Western or Chinese cuisine such as steak, deep-dried foods, and stir-fry foods, even more than wine!
For a rough idea on how to choose sake, here is a simple guideline:
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Daiginjo series (at least 50% of rice polished away) Goes well with simple tasting, lightly seasoned dishes such as sashimi. Most are very aromatic and recommended cold. |
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Ginjo series (at least 40% of rice polished away) Compliments both seafood and meat dishes. When it is warmed, it goes especially well with rich and flavorful dishes. Usually, however, its taste is preferred cold. |
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Junmai, Premium Junmai series (pure rice wine; no adding of distilled alcohol) Goes well with flavorful dishes such as stewed foods, meats, and deep-fried foods. Recommended warm or at room temperature. A great pairing with Chinese or Western cuisines. |
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Honjozo series (at least 30% of rice polished away; a tad of distilled alcohol is added): Recommended cold with flavorful dishes. When it is warmed, it goes well with rich, heavy dishes. |
I wish for people to become familiarized with sake so that it can be more commonly enjoyed during meals in the same fashion as wine or beer.
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Yuji Matsumoto
<Profile>
Former president of California Sushi Academy
Chosen as the West coast representative for the 2006 World Sake Tasting Tournament sponsored by SSI
The first in the US to obtain a sake connoisseur qualification in 2008.
Currently works as Kabuki Restaurants Inc.Beverage Manager |
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This article is presented by the Consulate General of Japan to introduce Japanese cuisine culture. |
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