Learn about the "The fabulous world of Sake" from the story on ZEIT ONLINE, a great read from the talk between ZENKICHI founder and Sake sommelier, Motoko Watanabe and Eva Biringer from ZEIT MAGAZINE.
Just in time to toast for #worldsakeday (Oct 1st), our shipment of Ryusei #hiyaoroshi - Autumn draft "just arrived for us in Berlin!#hiyaoroshi - the autumn draft is a #seasonal #sake that has been aged through summer and bottled without 2nd pasteurization, resulting in a fresh and lively quality -full of flavors.Special seasonal sake made of 100% local premium Sake rice, "Hattan 35"- known for high-class Sake brewing.The refreshing fragrance of white flowers and green bamboo with a hint of candied Muscat grapes.Sharp and dry on the first contact, settling into a light and pleasantly tart finish.Limited quantity, refrigeration required. Enjoy the seasonal Sake at ZENKICHI Berlin. Reservations only. #龍勢 #広島 #広島の酒 #軟水醸造法 #日本酒 #ryusei #sake #hiroshima#hiroshimasake #sakestagram#zenkichiberlin #omakaseinberlin#berlinsake #junmaisake #junmaisake #sakelover#authenticjapanese #japanesefoodberlin
Fun Fact Japan
Happy New Year to you and to all of Japan’s “new adults”! The second Monday in January is “Seijin no Hi (#成人の日),” a Japanese national holiday, which celebrates young women and men who, at 20 years old, have officially become adults. Cities throughout Japan will host parties at various venues, where mayors will give speeches imparting well wishes and encouragement to the young adults. Women will dress in furisode kimonos and men in hakamas. This picture is from a 2020 ceremony. (@鴨川シーワールド).
Brewery of the Month
Have you ever tried “Sparkling Sake”? Takizawa brewery has devoted nearly a decade to perfecting “Kikuizumi,” using the traditional zero-dosage Champagne method. It is limited to 3,000 bottles a year, but you can try it at ZENKICHI. The majority of the rice used at Takizawa brewery is produced locally so the profits can be returned to the community. The brewery carefully controls koji production by hand-crafting small batches using the traditional Hako-koji box method. Arakawa subterranean water is used in the brewing process. “Kikuizumi” sake pairs well with cream cheese, or other cheese dishes, and it should be served under 5°C.
Brewery of the Month
Yonezawa Brewery, opened in 1907, is located in Nakagawa village in Nagano prefecture, surrounded by the Southern Alps of Japan ( #赤石山脈). This rural village, with around 1,600 households, is officially listed as one of the Most Beautiful Villages of Japan. Zenkichi carries Yonezawa brewery’s wonderful bottle of Nakagaramura no Tamako (Tadpole girl of Nakagawa Village) Hiyaoroshi, an Autumn draft especially brewed to be paired with a variety of dishes, from sashimi to grilled meat. The brewery suggests to enjoy the bottle in all temperature ranges as long as it is not over-chilled. We got up close and personal with Mr. Kazunari Matsushita of Yonezawa Brewery to learn more. Here is our Q&A: