Welcome to Issue #95 of SIN.
Last issue saw Japan dealing with the onset of Typhoon No.7, which fortunately passed with minimal damage to most areas. There were reports of some minor flooding and some stock damage at a number of breweries and a few delayed deliveries, however for the most part it seems No.7 came and went without any lasting impact on breweries.
There were some murmurs about damage to rice crops, many of which are getting close to or are already being harvested, however it is not likely to have a major impact on the season.
This issue is full of new releases and promotional activities. It's always good to see the industry being proactive in trying new tactics to reach a wider audience and you never know which new thing is going to click with potential sake fans.
And now for the news...
What's Hot In The World Of Kanzake?
Tokyo- The results are in for the National Kansake* Contest 2023, a unique contest that evaluates sake based on its merits when served heated.
This year, 808 entries from 241 sake breweries across Japan were divided into four categories and judged by a panel of experts in a blind tasting.
The top 30 percent in each category were recognized as Gold Award winners, and the top 5 percent in each division were recognized as Supreme Gold Award winners.
The categories were divided as follows:
Budget Value Warm Division 45°C: 720mL priced under 1100 yen (before tax) or 1.8L priced under JPY2200 yen (before tax).
The nine winners of the Supreme Gold Award were:
Kita Ashika Daiginjō (Akita)
Kinmon Sekaitaka (Saitama)
Bessen Ume Ichirin (Chiba)
Echigo Zakura Junmai Daiginjō (Niigata)
Hatsukame Premium (Shizuoka)
Takumi Daiginjō (Kyoto)
Tamano Hikari Junmai Ginjō (Kyoto)
Konishi Junmai Ginjō Hiyashibori (Hyogo)
Kasumitsuru Rich Yamahai (Hyogo)
Budget Value Hot Division: Same criteria as above judged at 55°C.
The ten Supreme Gold Winners included:
Ranman Honjōzō (Akita)
Ōzeki Nomo Nomo (Hyogo)
Kinpai Sonnō (Hyogo)
Kotsuzumi Shirayuki Tamba Denshōjikomi (Hyogo)
Harushika Kinmon (Nara)
Premium Heated Sake Division 45°C: 720ml bottle priced over JPY1101 yen (before tax) or 1.8L bottle priced over JPY2201 yen (before tax).
The 17 Supreme Gold Awards included:
Nanbu Bijin Tokubetsu Junmai (Iwate)
Born Kichibee (Fukui)
Zaku Miyabi No Tomo (Mie)
Koshino Yuki Tsubaki Junmai Daiginjō (Niigata)
Masumi Aka (Nagano)
Warm Sake Special Division 45°C: For nigorizake, koshu (categorized as having been matured at room temperature for three years or more), barrel sake (specifically labeled taruzake), yamahai/kimoto.
The six winners of the Supreme Gold Awards this year were:
Ranman Kimoto Tokujō (Akita)
Shinsen Kaisekishu Kai (Ishikawa)
Keiryū Daikoshu (Nagano)
Sake Hitosuji Jidai Okure (Okayama)
Kamotsuru Taruzake (Hiroshima)
Sempuku Nigori (Hiroshima)
A full list of all the winners is available on the Kansake Awards website here in Japanese.
*Kansake is usually pronounced kanzake, but this is how the organization writes it, so who are we to disagree?
JG: I sense a resurgence of popularity in kanzake, er, kansake . The older I get the more I like warmed sake. I think a lot of people are still a bit confused as to how to know which sake are suitable for warming, but in the end, if it is not overly aromatic and fruity, it is worth trying warm. Ease into it with any given sake: try it at room temperature first, and if you like that, kick it up a notch. You may be surprised how much you enjoy it.
Sakenomy Goes Pro
Tokyo- JAPAN CRAFT SAKE COMPANY, developer and operator of the "Sakenomy" sake app, has released a new line of sake which have been designed specifically to be paired with various cuisines.
The first two products, released under the label, "éks," are presented as being ideal companions for tempura and yakiniku (BBQ-grilled meat) dishes.
The "éks" brand was created through the collaboration of top chefs from various culinary backgrounds working directly with brewers to achieve a genuine marriage of food and sake.
Following these first two offerings there are plans in the works to release other versions to pair with sushi, yakitori (charcoal grilled chicken) and even kaiseki (traditional multi-course dinners that encompass a wide range of dishes).
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