Like
last year, the Joy of Saké was held at Webster Hall.
Although the turn out was smaller in the beginning, the crowds began to pick up about one hour into the event.
The first bottle I found was Shichi Hon Yari Junmai, one of my favorites.
"Matsu Kura" by Dewazakura, was one of the standouts early on for its outstanding texture and balanced flavor.
Modorikawa made this interesting bottle, aged in snow, although I am not sure how I feel about wine-inspired bottle...
Right by Niigata Saké Selection was Beau Timkin of
True Saké, America's first saké store. He was kind enough to present me with an autographed book he authored, "Saké, Modern Guide."
On the second floor, where the lights got funkier, I bumped into Kuji-san from Nanbu Bijin. He is holding his Daiginjo that was on display.
Right next to Nanbu Bijin was Akitabaré "Sui Raku Ten" Daiginjo, which was the first saké that got me addicted to the "water from heavens."
Sakura Masamuné was not hard to spot, as the 1800 ml towered over other 720 ml bottles.
Next bottle on my radar was another Akita saké, Manabito Junmai Ginjo by Hinomaru Shuzo.
One saké really stood out from the evening, in the form of Yuki No Bosha "Hiden" Yamahai Junmai Ginjo, which was flawless. Only if this bottle was available in the US... (hint, hint, Henry!)
ASPEC wsa very active as usual, holding their booth and inviting some of their brewers. Here is Suzuki-san fron Suzuki Brewery, maker of "Hideyoshi" label.
Next to him was Ito-san from Akita Seishu, famous for their "Dewatsuru" label.
Moving right along, I came across Ohi-san from
Tenju Brewery and his award winning Chokaisan Junmai Daiginjo.
Another familiar face was next to Ohi-san, none other than Sato-san from aforementioned
Hinomaru Jozo.
One of the good thing about events like this is the chance to try rareties like "Juhachidai Ihei" Junmai Ginjo Shizuku saké from accomplished producer Okunomatsu.
On the third floor, I came across Tenju Junmai made from Miyamanishiki rice.
Also in the area was Shichiken Brewery, which made my memory flood back to the
good old days as well.
Lastly, I found Nanbu Bijin Tokubetsu Junmai hiding on the third floor. According to Kuji-san, the batch I helped
poison brew was a Tokubetsu Junmai. I certainly was glad to see it on display
despite my involvement!
My second night will be spent in Shinjuku, which was about 30 minutes away from Tokyo by JR Yamanoté Line. It has some nice architecture, such as this Coccoon Building.
Of course, the main strip has the decidedly Tokyo feel with the neon lights and all.
On the way to train station, I passed along a smoke filled alley full of old-school restaurants and izakayas. I would've stop by for yakitori and saké, if not for the fact that I was heading to my aunt and uncle's place in Ebisu for dinner.
Now, here's something you don't find out on every day basis. My aunt and uncle has been getting sakés shipped to their apartment from a certain brewery. They told me that the brewery is operated by a family of my paternal grandmother. Which brewery is this? Upon close inspection, the Dewa No Yuki from Yamagata. First bottle was the special saké, Tobingakoi Junmai Daiginjo, made usig 25% Yamadanishiki from Hyogo and 50% local Miyamanishiki, both polished down to 50%.
The Tobingakoi really came alive when paired with mixture of coarsely grated Yamaimo potatoes, salmon roe, and nori.
The next bottle was their "Giou Ginyo" Junmai Daiginjo, an outstanding saké for their very clean finish.
We spent the evening drinking sakés, and enjoying this view of the Tokyo Tower (right) and Roppongi Mori Building (left) from their bay window.
