Cold Sake

What are you drinking with sushi?

Otokoyama has been making sake for over 340 years on Hokkaido, Japan’s northernmost island, which has ideal climate and water conditions needed to make superior sake.

There are five elements involved in brewing sake – water, rice, technical skill, yeast, and terrior. More than anything else, sake is a result of a brewing process that uses rice and lots of water. For a terrific lesson on all things sake, please visit esake.com.

It is customary to pour sake for one’s table companions. Here it is served from this nifty vessel with ice in the center. As with wine, you don’t want the sake too cold, or the delicate fragrance and flavors will be masked.
Vinography blog has excellent tasting notes on Otokoyama:
A floral nose with hints of jasmine tea and just the tiniest hints of fresh pink bubblegum. It is smooth and extremely silky in texture with lovely acidity and a floral, rainwater quality that makes for an incredibly clean experience on the palate.

Otokoyama, translation “Man’s Mountain,” is one of my favorites.

Kanpai!

6 thoughts on “Cold Sake”

  1. I once had sake at a Japanese restaurant, all I can say is that stuff really sneaks up on you!!I love that gorgeous vessel Lori Lynn!

  2. I am learning to like sushi… I once thought the dollop of wasabi was like guacamole and ate the whole thing in one mouthful. For some reason my kids still think that is funny.

  3. Oh yeah Marie, higher alcohol than most wines!

    Hi Sandi – I’m with your kids, you gave me a good laugh. Hope it wasn’t too painful 🙁

  4. Say everyone, I just visited Jessy’s blog, she is 15 years old, and an accomplished baker and blogger! Wow!

    Check out Baking Blondie!

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