Sake Nation “Seasonal Sake ③: Freshly squeezed draft sake”
2024-01-24
This series introduces the sake representative of each season. This report introduces the winter “draft sake.”
Hot sake is delicious during the frigid winter season. Production starts with a new crop of sake rice harvested in the fall. New sake is first squeezed fresh from November into December.
Many sake breweries release new freshly squeezed sake from sake rice harvested that year as a winter limited edition draft sake.
New sake is fresh in aroma and flavor, with some slightly carbonated from the gas in the mash. New sake is a winter limited edition sake commonly enjoyed in the frigid winter season from December to March.
The fresh flavor of new sake is highly compatible with white fish sashimi or oden steeped in dashi broth.
Also, many sake breweries also release rich, freshly squeezed “unprocessed sake.”
In Iwate prefecture where snow falls heavily, chilled unprocessed sake is enjoyed with a hot pot seated below the kotatsu (Japanese table with a heater underneath), one of the best ways to enjoy the frigid winter season.
日本酒の季節を代表するお酒を紹介していますが、今回は冬の「しぼりたて生」です。
By Kosuke Kuji
This series introduces the sake representative of each season. This report introduces the winter “draft sake.”
Hot sake is delicious during the frigid winter season. Production starts with a new crop of sake rice harvested in the fall. New sake is first squeezed fresh from November into December.
Many sake breweries release new freshly squeezed sake from sake rice harvested that year as a winter limited edition draft sake.
New sake is fresh in aroma and flavor, with some slightly carbonated from the gas in the mash. New sake is a winter limited edition sake commonly enjoyed in the frigid winter season from December to March.
The fresh flavor of new sake is highly compatible with white fish sashimi or oden steeped in dashi broth.
Also, many sake breweries also release rich, freshly squeezed “unprocessed sake.”
In Iwate prefecture where snow falls heavily, chilled unprocessed sake is enjoyed with a hot pot seated below the kotatsu (Japanese table with a heater underneath), one of the best ways to enjoy the frigid winter season.
酒豪大陸「季節の日本酒③しぼりたて生」
日本酒の季節を代表するお酒を紹介していますが、今回は冬の「しぼりたて生」です。
冬の寒い時期、日本では燗酒も最高の冬のアイテムなのですが、日本酒の製造は秋に収穫した新米で仕込みが始まり、その新酒の一番しぼりが出てくるのが11月から12月にかけてです。
その、今年の新米で仕込んだしぼりたての生酒を冬の季節限定商品として出す蔵が多くあります。
新酒ならではのフレッシュな香りと味わい、若々しく、中には少しもろみのガスを受け継ぎ微発砲しているものもあります。12月から3月くらいの寒い時期に楽しむことが出来る冬の季節限定酒です。
とても若々しいので、白身のお刺身や出汁をたっぷりときかせたおでんなどと楽しむと最高に美味しいです。
また、しぼりたて生は「原酒」で出す蔵も多く、原酒ならではの力強さも楽しむことが出来ます。
外は津々と雪が降りしきり、家の中はとても暖かい岩手では、暖かい家の中でキーンと冷やしたしぼりたて生をこたつに入りながらアツアツの鍋をつつきつつ飲むのが最高の冬の楽しみです。
