2/27/07: Tasting Event at Nihonshudō Headquarters

I made a call to Sakurai-san the night before, as he was in town for a short visit. Within couple of hours, we had a plan in place for a BYOS party at my place the next night.

Lefty was the first to arrive, with two 300 ml bottles (Hitorimusume "Sayaka" Junmai, Kamaya "Kyuzaemon" Junmai Taru) in his hands. While we waited on the others for arrive, we feasted on the first of two pies of handmade pizza and trying imo shochu (available only in Japan).

Timothy showed up around 9:30, right in the midst of a "24" episode (Jack and his dysfunctional family feud put on hold; everybody- hates- each- other politicos forced to work together; Chloe in a men's room; dysfunctional government working relationship leading to a big bang... Lefty's hooked!). Back to the saké, as Timothy came in with Shimeharitsuru Junmai Ginjo from Niigata Prefecture.

With Sakurai-san running a little late, we started on Timothy's selection first. Shimeharitsuru (SMV: +3, Acidity: 1.4, Rice: Gohyakumangoku, Seimaibuai: 50%, Yeast: N/A) was a clean saké with fruits/grain balance and a mineral/umami finish, a kind of saké that made me crave for a sashimi. After about two glasses, Sakurai-san made it into Astoria, and the evening was well under way.

The second bottle to try was the featured saké of the evening, Kaika "Tobindori" Shizuku Daiginjo Genshu (SMV: +4.5~5.5, Acidity: 1.1~1.3, Rice: Yamadanishiki, Seimaibuai: 38%, Yeast: N/A), which is a three different ways ("shizuku" = free run, "daiginjo" = most refined, and "genshu" = cask strength = undiluted ) of saying "low yield," which in turn translates to, "expensive" ($135/750 ml). This is a saké made for competition, meaning it is designed to stand out amongst hundreds of other sakés in the competion. It is, therefore, no surprise that the saké is very intense, starting from the nose. The soft approach is quickly met by intense honeyed pineapple reminsicent of Kakunkō, with more firmness. The finish is initially quick, but then resurfaces leaving a very lengthy trail.

With the witching hour approacing, we picked up our pace. We transitioned from the intense saké to vibrant one in the form of Dassai 50 Junmai Ginjo Nigori (SMV: +6, Acidity: 1.2, Rice: Yamadanishiki, Seimaibuai: 50%, Yeast: N/A) which really conveyed the effervescence of the lees and yeast, complemented by vibrant fruit. After a quick rinse of the glass, we got to try Kamaya "Kyuzaemon" Junmai Taruzaké (SMV: N/A, Acidity: N/A, Rice: N/A, Seimaibuai: 68%, Yeast: N/A), something I haven't tried before. Of all the taru I've tried, I consider it one of the most intense, with a dominant aroma and flavors of the cedar reminding me of being in the traditional Japanese bath.

Around this time, the short hand of the clock passed 1, meaning that the evening was coming to a close... afterall, it's only Monday! The last saké of the evening was Sayaka (SMV: +8, Acidity: 1.5, Rice: Miyamanishiki, Seimaibuai: 55%, Yeast: N/A), which had earthy notes of grain and almonds with firm fruit. There was one bottle which was unopened, but it happens to be the one that we all know like the back of our collective hands: Dassai 50 Junmai Ginjo. Fear not, it is archived in my fridge for the next succesful evening.