FEATURE SAKE&SHoCHU - IBUKI Magazine

Yamada Nishiki
This full-bodied tokubetsu junmai (no
brewer’s alcohol added) sake from
Ozeki is robust and full of fruity and
floral flavors that stand up well to a
careful heating. It has a nice, dry finish
and goes well with richer food. The
name Yamada Nishiki denotes the
type of rice used to make this sake;
it’s widely considered the best rice for
sake-brewing.
Kuromatsu Hakushika
This junmai ginjo sake is floral and nutty. It’s a
versatile sake that holds up whether chilled,
served at room temperature or warmed. Pair it
with all sorts of standard Japanese cuisine, from
sushi and sake to tonkatsu (breaded pork filets
cooked to a golden brown).
Gekkeikan Gold
This junmai sake from Kyoto is fullbodied
and elegant. If warming,
definitely keep it close to room
temperature to enhance and
not overrun the light fragrance.
Gekkeikan Gold is made in the
Fushimi region of Kyoto. The brew
goes well with rich food.
Tsukinowa Kinen, Blue
Hue
The brewmaster at Tsukinowa was taught English
by Stroud when he was an English teacher in Iwate
and she was just 8 or 9. Today, Stroud proudly
pours his student’s brew at Sake Nomi. Umi Sake
House describes Blue Hue this way: “Mildly dry and
aroma of sweetness to the tongue. Excellent with
flavorful cheeses, cream pasta sauces and spicy
sausage.”
The 3 Elements of Ozeki Sake.
The Essence of Great Taste.
WATER
from the Sierra Nevada, harmonious balance of
essential mineral and mellow taste
RICE
selected short grain rice, nurtured and grown exclusively for
Ozeki in the rice Sacramento Valley
TRADITION
centuries of sake brewing, a lifelong commitment to
1excellence and the harmony of tradition and technology
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