The Sake Sommelier: Kikisake-shi
Most of us are used to getting suggestions on our wine choices and pairing food with different types of wine, but few of us has a clear idea on how to pick out a bottle of sake to enhance the enjoyment of an elaborate Japanese meal. This is where a sake sommelier comes into the picture.
Though within a presumably narrower bandwidth than wine, Japanese sake is still a diverse and complex spirit. Different types of rice wine is mostly determined by different brewing methods and at what percentage the rice is milled. The flavors range from smooth to crisp. Its fragrance and sweetness also vary. This is why there is a lot to be explored in the world of Japanese sake.
This March, two of our staff members at Dai-ichi Takimotokan have passed the required examinations and were certified as sake sommeliers – “Kikisake-shi”.
With their extensive knowledge of the Japanese sake, they are qualified to offer valid suggestions on how to pick out the perfect bottle that might make a great meal into a remarkable one.
The above are the three bottles we would like to recommend to you this spring. They are all limited editions and price at around JYP 700 (180 ml).
Left: Kita-no-nishiki. Hon-jozo. Shinshu-shibori-tate.
Courtesy of Hokkaido. The flavor is sharp and crisp.
Middle: Takashimizu. Haru-no-junmai.
Spring special. Fresh taste with moderate acidity.
Right: Suisen. Junmainama-genshu. Haru-ichi-shibori.
Made from the famous Iwate rice. To drink at the end of winter.
If you still feel perplexed by the complexity of Japanese sake, the video below should give you some inspirations on which bottle to get with your next meal. This is a whole new world you just discovered. Enjoy!