||Nomidachi News • Vol. 2 • September 26, 2007
>Saké 101, Oct. 11 & 25: Still Room In Both Sessions
>Sake Day: Saturday, Oct. 6
>New Saké Arrival: Taiheikai -- One of Taiko & Johnnie's Favorites!
>Nigorizake: The Cloudy, "Unfiltered" Stuff
Greetings from Saké Nomi!
The season seems to have changed and, thanks to Taiko, so has our front window display. As we ease on into Fall, we eagerly anticipate lots of changes and activities at Saké Nomi.
In this issue of the newsletter, we mention the continuance of our popular Saké 101 classes, the arrival of a delicious new saké, and we'd like to invite you all to join us for some taruzake on Saturday, Oct. 6, when we observe and celebrate, what else? Saké Day!
We also attempt to clear some things up about that "unfiltered" saké, the nigori style.
We hope all is well with you and yours, and we look forward to filling your glass soon at Saké Nomi.
Johnnie & Taiko
|Saké 101: Oct. 11 & Oct. 25 @ 7:00 p.m.
Still Room in Both Sessions
A quick reminder to let you know that there are still some spots available in both October sessions of our Saké 101: "The Basics," or "Why Does This Stuff Taste So Good?" class.
These next sessions of Saké 101 are set to take place Thurs., Oct. 11 and Thurs., Oct. 25 @ 7- 8:30 p.m.
(Note: We cover the same material in both sessions.)
The fee for this "beginner's" level class is $50/person and includes a variety of saké, appetizers, and a 10% discount on any saké or merchandise purchased the night of the class.
If you're interested in joining us, please reserve your spot for the Oct. 11 class by Monday, Oct. 8. You can reserve a spot in the Oct. 25 class if you contact us by Monday, Oct. 22.
To reserve your spot, please contact us at (206) 467-SAKE or [email protected]
We hope you can join us!
|Saké Day: Saturday, Oct. 6 (observed)
Join us as we roll out a cedar barrel!
Tasting of Special Saké from Japan
"Nihonshu no hi," or "Saké Day" is an "industry holiday" observed every year in Japan on October 1.
Why, you might ask, is Saké Day in October? Well, the short answer is that the ancient character used to write "saké" was assigned to the 10th animal which represents the 10th month of the Chinese zodiac. Thus, October somehow equals "saké."
October also approximately marks the beginning of the new brewing season, since saké is traditionally brewed during the colder months of the year.
Because October 1st falls on Monday this year, and because we are closed Mondays, we would like to invite you to join us at Saké Nomi in observing this holiday on the following Saturday, October 6.
To mark the occasion, we will be serving complimentary tastes of saké from a taru or cedar barrel. The saké we served from the barrel at our grand opening was very popular, and this just seems like the appropriate Autumnal thing to do (I can smell and taste the wood as I write this!).
We'll crack the keg when we open at noon, and we'll ladle out the good stuff 'til it's gone. We hope you can join us.
Kanpai to everyone enjoying a safe, happy Saké Day!
|New Saké Arrival: Taiheikai, "Pacific Ocean"
One of Taiko & Johnnie's favorites, from
We are delighted to announce the addition of one of our favorite saké to the Saké Nomi shelves: Taiheikai, "Pacific Ocean," from Fuchu Homare Brewery (est. 1854) in Taiko's home prefecture, Ibaraki.
Taiheikai was the original brand of the Fuchu Homare Brewery, and the brewery decided upon this name due to their location (near Japan's Pacific coast), and their hope to one day ship their saké across the ocean to America. As retailers, we are thrilled to take part in helping the brewers realize this dream by presenting this wonderful saké to our customers in Seattle.
What's not to love about this brew?! The unique look of the front label stems from the fact that it is actually the traditional back label, listing important information about the saké in elegant kanji characters. Taiheikai is a tokubetsu (special) junmai, and one of the things that makes it "special," is its extra-fine rice milling ratio of 55%. There is also a golden yellow tint to its color because, unlike most saké, it has not been carbon filtered after pressing. Soft and round, it has melon and tropical fruit sweetness, and loads of umami! A fine "session" sake, its mellow depth rewards quiet, contemplative drinking.
To introduce this amazing saké, we proudly feature it on this week's glass pour menu ($7). It is also available by the bottle at $30 (720 ml).
Try it -- we think you'll like it!
|The Truth About Nigori
Don'cha call it "unfiltered!"
Our two most frequent requests at Saké Nomi are for: 1) sushi, and 2) "that unfiltered stuff."
Well, the best we can do on that first, fresh fish request is refer you someplace else (Saké Nomi is NOT, and has never been, a sushi bar!).
As for the enormously popular "unfiltered" saké, the folks are usually referring to nigori or "cloudy" saké, and we're proud to say that we currently carry 10 varieties on the Saké Nomi shelves, with more to be added soon!
The cloudiness of nigorizake (the "s" becomes a "z" when the two words are used together) is intentional on the part of the brewers, and it is not due to lack of filtration, as is commonly believed.
According to Japanese brewing regulations, all saké must be filtered and pass through some kind of mesh, in order to be sold as what we know as saké, and what is referred to in Japanese legalese as seishu. Somewhere along the line, someone translated this term into English as "refined saké," and you often see this on the English labels.
So, now that we've got that cleared up, how does nigori attain its cloudiness? There are two methods commonly used, the most popular of which is for the brewer to, after pressing, simply add unfermented rice particles, or kasu (lees), back into a batch of clear saké. The other, more expensive method is for the brewer to use a more coarse mesh than usual during pressing, so that some of those rice particles are able to pass through the bigger openings in the mesh and flow into the saké.
All nigori are not created equal, and there is a wonderful variety of flavor profiles to be experienced. We always feature at least one nigorizake on Saké Nomi's weekly glass pour menu, so if you have a chance to stop by and you're interested in exploring this fascinating variety of saké, we'll be glad to point you in the right direction.
>Close this window