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Comments on jizake

 　　

　

　


　

 ◆ The taste of sake is so wide-ranged and complicated. We so often classify it easily, saying in just a few words: "It tastes good!" or "It doesn't ".  When we make a judgment on sake taste,  we are influenced by many different factors such as the sense of taste, bouquetl  and color, collected information of sake breweries and brewing technique, gained experiences of drinking,  dishes served at table, warmed (kan) or cooled (hiya) sake, physical or psychic conditions of the day, dry sake (karakuchi) or sweet sake (amakuchi),  tanrei typ or nojun type or whether you would like to have the same brand in the next time. And it may be too much to say .......... that an atmosphere at table plays  a role which makes sake better.  

◆ Once a sake bottle is opened, it would be better to drink within next hours or in a short period of time to enjoy tasting because sake remaining in a bottle opened once devaluates its quality  -  even if it is kept in a refrigerator. The taste of sake can change itself from minute to minute. It is very difficult to make sure how long the original taste of once opened sake will be maintained. This makes it more difficult to decide which bottle size should be selected. Which would you like to have a 720 ml or 1,800 ml bottle better?

◆ While you are drinking sake,  you should try to understand that both a sake brewery (kuramoto) and a chief brewer (toji) are making an effort to produce sake tasting good very eagerly and zealously. Tasting a few glasses of jizake, I'm very deeply impressed with the respective long histories and spiritual activities of jizake makers. And I feel a great aspect for kuramoto (sake maker) and toji (chief brewer) that put a lot of effort to produce good quality sake. The oldest jizake maker described in this homepage is Tsukasa-botan in Kochi-ken, established 10 1603. The chronological table of kura establishment.

◆ All the brands of sake registered on the home page have been tasted by me, cooled or in environmental temperature. Of course, it is true that some of them can be tasted rather better in a warmed style. The taste of sake depends ultimately on whether it goes down the throat smoothly and also on bouquet und aftertaste remaining on the tongue after drinking. I personally think it much more important to enjoy aftertaste than to form a judgment immediately after drinking.       

◆ The jizake ranking list in Japanese only is based on the personal records gathered by the author.  At any rate, I recommend all the regional sake fans and also visitors to Japan those sorts of jizake introduced on the home page.

◆ Nhonshu ni kanpai, nihonshu de banzai.