Tag: Alcohol

Three sakes from three prefectures using three different types of rice

Based on our preferences so far, it does seem like we have a bias for low SMV, high acidity sakes made with Yamadanishiki rice, though we haven’t sampled widely enough to make a strong judgement call yet. Likewise on the choice of prefectures, especially since there are so many in Japan.

Looks like we just have to keep drinking and comparing in order to gather enough samples to make a statistically significant decision. In moderation of course, and reasonably spaced out over time.

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What goes well with yuzu sake? Why, yuzu pan of course

The Wife pointed to a dozen or so bottles that had the words ゆず written prominently on the label, with the brewer’s name 梅乃宿 in smaller font in the top right corner.

Apparently this was the seasonal 2021 Aragoshi Nama Yuzushu produced by Umenoyado, an unpasteurised and roughly-crushed version of her favourite yuzu sake.

The Look appeared in her eyes as she lovingly picked up a bottle.

No prizes for guessing what happened next.

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Starting the search for smooth sakes in Singapore

Our preference seems to skewed towards smooth-tasting sakes with prominent fruity notes. But smooth isn’t quite an industry term, and sake brewers use the Sake Meter Value system plus an acidity value to differentiate their product.

If I had to map what we like onto this framework, my best guess is that it would be in the “Sweet-Rich” region, with an SMV of -5 to -10 and Acidity of 1.5 to 1.7. But, as always, we’ll only know if we like any particular bottle after we actually taste it.

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