Published: 2/25/2021
This week we’re featuring a couple of products from the Kansai region of Japan. We also created a useful infographic for those who need help translating a sake label.
You’ll also find the latest news from the Japanese alcohol scene.
Choryo Junmai Tarusake
Choryo is the king of cedar-aged sake. And this Junmai Yamahai made with premium Omachi rice is perhaps the best taru sake in existence.
This post covers why Choryo taruzake is so special, tasting notes for this sake, pairing and service recommendations, and where to buy your own.
Akashi Blended: Review, Price, & More
Akashi “White Oak” Blended whisky is the entry-level product from Eigashima Shuzo. If you’re looking for an affordably-priced Japanese whisky, this is a solid option.
Akashi Blended has also sparked a bit of controversy in the past. And like most blended Japanese whiskies, some of the blending components of Akashi is Scotch.
In this post, we’ll get into all of that. We also cover tasting notes, the price of Akashi Blended, online retail options, similar whiskies, cocktail suggestions, and more.
The Sake Label
If you’ve ever needed help reading a sake label, we’ve created a useful infographic that should help. Most of the common terms you will find are listed here.
This is designed to be a companion to our Sake Types post.
Japanese Alcohol: the Best of the Internet
Shochu 101 from the IWSC
It’s always nice to see Shochu and Awamori get mentioned online. The International Wine & Spirits Competition recently published a solid post covering the basics of these native Japanese spirits.
They also list a number of popular options that are worth seeking out. Get the story here.
It’s OK to Heat Premium Sake
This may come as a surprise to some, but quality sake can be served warm with delicious results. SevenFiftyDaily covers the subject from the standard viewpoint of the New York dining industry.
This article is well-written and includes some useful tips on warming sake. We would caution that certain types of sake taste better warm better than others.
The post recommends Yamahai and Kimoto sakes, which we agree with. In general, avoid heating aromatic, delicate styles like Daiginjo and Junmai Daiginjo. The best types of sake for heating are usually earthy and often have a mild sweetness. Honjozo, Junmai, and Tokubetsus are the grades to look-out for.
More Japanese Whisky Definition News
Whisky Advocate hasn’t always been the favorite of The Japanese Bar. They’ve certainly helped fuel the boom in Japanese whisky prices.
Oftentimes, like in the case of Nikka From the Barrel, their coverage lacks the proper context on what these whiskies really are. Despite it being a widespread rumor that this whisky contained Ben Nevis Scotch, they awarded FTB the 2018 Whisky of the Year without mentioning this.
Still, despite not acknowledging this, we enjoyed reading their most recent thoughts on the new Japanese whisky regulations. Particularly, the pull koji whisky into the conversation, which is much-needed.
Check out the post here.
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