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Takara Sake USA Inc. is pleased to announce that Sho Chiku Bai Shirakabegura MIO Sparkling Sake was selected as an official celebratory drink for the award ceremony of the 37th Japan Academy Prizes (a.k.a. Japan Academy Awards) that have been awarded annually since 1978 in order to promote Japanese movies. It is the biggest award in Japan. Winners and nominees for 19 awards total will be selected from Japanese movies reliesed in 2013.
Mio Sparkling Sake will be served during the ceremony and the banquet of the celebration as well as for toasting at the reception dinner with the public audience.
The 37th Japan Academy Prize:
Date: March 7th, 2014
Place: the International Convention Center Pamir at Grand Prince Hotel New Takanawa, Tokyo
Academy Prizes Hosts: Toshiyuki Nishida and Kirin Kiki
Is Soju and Shochu the same?
Both Soju and Shochu are distilled alcoholic beverages. Soju originated in Korea and Shochu is from Japan. Both are in the category of vodka-like drinks. Both are traditionally made from rice, wheat, barley, potatoes, and other starch-containing ingredients. There are two types of Shochu, The Korui-type and Otsurui-type. Korui Shochu is made with mixed grains by multiple distillations. Soju and Korui-type Shochus are commonly used in cocktails in restaurant and nightclubs, mostly in California and New York at present. The Otsurui-type (also called Honkaku)Shochu is a Japanese premium-type Shochu, produced with a single ingredientin a single distillation so that it retains the flavor characteristics of the original materials of rice, barley, buckwheat, and sweet potatoes. Both products are mainly produced on Kyushu Island in southern Japan. (see our selections)
Sake - More Brazilian Than You Know!
Sakerinha, also called Caipisake, is a sake-based version of the national drink of Brazil: the Caipirinha. The traditional recipe calls for the Brazilian liquor known as Cachaça which is distilled from sugarcane. However, perhaps owing to Brazil’s reputation for having the largest Japanese population outside of Japan, it is only natural that a sake adaptation of the cocktail has also become very popular. You can find Sakerinhas anywhere from bars and restaurants where hip younger crowds sip the drink to Brazilian jazz and pop songs, to grocery stores and supermarkets where prepackaged ready-to-drink products can be purchased for enjoyment at home and private parties. During Carnival, however, is when Sakerinha consumption reaches its peak and celebrating with food and dancing to ground-shaking samba music is the ambiance of choice.
To make a Sakerinha, place one lime cut into quarters, 1 tablespoon of sugar and crushed ice in a mug and muddle with a pestle. Lastly, add two ounces of Sho Chiku Bai Classic Sake, mix and serve. Other variations replace lime with strawberries, kiwi fruit or passion fruit.
Takara Sake Unveils Its Brand New Product, TaKaRa Can Chu-Hi "JPOP"- a Tokyo-Style Sparkling Cocktail
Chu-Hi was the first Japanese-style sparkling cocktail, appearing on the Tokyo drinking scene in the late '70s. In summer 2012, we revamped Can Chu-Hi, adding "JPOP" to the product name, and creating 2 flavors - Grapefruit and White Peach. The grapefruit flavored Can Chu-Hi is refreshing and a very popular flavor in Japan. We developed a white peach flavor for the U.S. market, which has proved to be a success.
<Product Information> Product Name: Takara Can Chu-Hi "JPOP" Category: Malt Beverage Alcoholic Content: 6.5% by volume
Gold Medal Award at the 2013 Los Angeles International Wine & Spirits Competition
June 5, 2013 - Sho Chiku Bai Rei, Junmai Ginjo Draft brewed by Takara Sake USA Inc., was awarded the Gold Medal Award in the Junmai Ginjo category of the 2013 Los Angeles International Wine & Spirits Competition. Out of 64 entries, Sho Chiku Bai Rei was the only sake made in the U.S. to win the award. The 74th Los Angeles International Wine & Spirits Competition is an international annual event; one of the most prestigious in the United States. The acclaimed competition, in existence for 7 decades, is judged by a panel of experts, who blind-test entries with professionalism and integrity. During the 2013 mid-May competition, many varietals and price ranges were represented. This was the second year of a newly developed point system which made it possible to acknowledge each varietal's special attributes and provide a new level of precision in the competition's wine-ranking system. This proved to be a benefit for the competition and wine enthusiasts. Thirteen sake brands received awards. Sho Chiku Bai Rei received 94 out of 100 points, and was the Gold Medal winner among the three brands in the Junmai Ginjo category.
Perfect Nigori cocktail – Nigori Coconut
2.5 oz Nigori
1 oz coconut water
1 oz pineapple juice
0.25 oz orgeat
Shake, double strain into chilled cocktail glass, garnish with orange.
Inspired by classic tropical drinks, the Nigori provides unique texture and depth when paired with the coconut and pineapple.
How do you pair sake with foods?
Generally speaking, the rule of pairing of sake with foods can be best explored by considering the characteristics of the two fundamental sake types.
Junmai - type and Tokubetsu Junmai-type sake: With its full and complex flavors, enhanced by warming, Junmai-type sake is ideal with a wide variety of food, from delicate sushi to rich meat dishes. Different serving temperatures of the sake can also be tried, from slightly chilled to room temperature.
Ginjo type and DaiGinjo-type sake: Ginjo sake, produced with highly polished rice, has a clean and delicate flavor with a lingering sweetness. It is an excellent sipping drink, pairs well with light appetizers, and is sometimes enjoyed as a dessert wine. However, drinking Ginjo-type sake with dishes prepared with soy sauce or miso should be avoided. The rich Umami taste of these products will interfere with delicate Ginjo taste.
There are common misunderstandings about sake. Warming sake is one of them.
- Warming Sake: A fundamental rule of serving any sake, chilled or warmed, is to understand its type. ShoChikuBai Classic is Junmai type which iswarmed, so that its rich character opens up and reveals its full flavor, making it a great sake to pair with a wide variety of foods. On the other hand Ginjo is brewed by using highly polished rice and a special type of yeast. The sake is lighter and has a clean, delicate, fruity flavor with a lingering sweetness. Ginjo type and DaiGinjo type sake should not be warmed. (more about sake type)
- ShoChikuBai has Changed the Stereotype of Warmed Sake: ShoChikuBai sake is created using both traditional craft and advanced technologies. It has changed the "inferior" stereotype of warmed sake in the U.S. ShoChikuBai Classic is both a premium quality sake, and affordable.*
- Never Overheat Sake: The serving temperature is important; 100˚-105˚F is ideal*
* ShoChikuBai Classic, brewed by Takara Sake USA Inc. was awarded the highest prize in the Junmai category of the 2011 U.S. National Sake Appraisal. Out of all 326 entries, ShoChikuBai Classic was the only sake made in the U.S. to win the Gold Award at the 2011 U.S. National Sake Appraisal.
How do you warm sake?
To warm sake it is best to use a carafe, called a Tokkuri (see photo), or other small, narrow-necked container for easy management and maintenance of the sake temperature.
Warming Directions: Boil water in a pot, turn off the heat, and then place the carafe of sake into the heated water for a few minutes. Do not boil or overheat sake; the best serving temperature for sake is about 105˚F (40˚C).
Microwaving sake in its original bottle or a carafe is not recommended. It can affect sake's delicate balance and quality, and can result in a build up of pressure that may cause serious burns.
Umami in Natto and Umami in Sake!
March 21, members of Japanese Chambers of Commerce enjoyed a very special food and sake pairing event, “Natto and Sake.” Natto is centuries old Japanese food. It is fermented soy beans, and its smelly and slimy texture are known as one of the toughest foods even for the palate of the Westerners who lived in Japan and some Japanese as well. Japanese way of eating it is normally very limited, just with soy sauce and rice. However, to a chef Tim Charleson who understands this highly nutritious and umami rich ingredient it is an exciting challenge.
Some of the menus prepared for the evening were Natto Beef Croquette with Horseradish Cream Sauce, Potato Natto Gratin with Truffle, and Manicotti Natto Primavera with Marinara Sauce. The dishes were quite amazing and eye opening particularly for Japanese whose perception of natto was based as its reputation for strong characteristics and very limited ways of preparing it. Needless to say natto dishes paired with sake beautifully. It’s just natural to pair with Sho Chiku Bai Classic and other Junmai-type sake that are also rich with umami.
The Sho Chiku Bai DaiGinjo is the first DaiGinjo sake produced with Yamadanishiki rice harvested in the American soil. It is the result of many years of trial and great collaboration with the American rice farmers. This beautifully crafted grand sake, Sho Chiku Bai DaiGinjo is worthy to the effort and the passion of sake making in this country over 30 years. Its exceptionally smooth and well balanced taste with a garland of Ginjo bouquet is an ambrosia of celebrations.