Several industry insiders came together to bring the nihonshu-loving public “Taste of Akita” on Saturday
October 23rd at Akita Bisaikan. And 40+ fortunate souls were treated to an evening of Akita’s finest, all while being guided every step of the way by nihonshu author and expert, John Gauntner, bilingual guide and brewery tour organizer, Etsuko Nakamura, and brewery representatives such as Saiya Shuzo’s Akihisa Sato.
Starting with a quick introduction to the history of sake production in Akita Prefecture, Gauntner simultaneously espoused on the mystery sake, a unique unlabeled contest sake given to each table. From there the food began to arrive. First, a hinaidori chicken liver pate followed by broth-simmered Azuki Babylon Shellfish.
And by this time sake number two had already been delivered, again one bottle per table, but this time every table got the same thing–Mansaku-no-Hana Daiginjo. Aged for two years and much more refined than the contest sake, this sake was an excellent counter point to the far richer flavors found in the shellfish and pate.
Next up was the Kariho Hiyaoroshi (fall seasonal sake), a junmai ginjo that nicely complemented the fresh sashimi selection with its pronounced and bright aroma.
Right on Kariho’s heels was crowd favorite Saiya Shuzo’s Yuki-no-Bosha which is actually a genshu at 16%. Genshu is the result of a brewing style that doesn’t involve using water to dilute the sake, and the fact that this sake peaked at 16% means that the toji (master brewer) is one of the best in the business. Most genshu end up being several percentage points higher in alcohol content.
Last but not least, and as the small dishes of food continued to appear in front of the six people at our table, a tokubetsu junmai sake by the name of Ama-no-To Umashine appeared. Teamed with Akita’s specialty, Kiritanpo Nabe, this sake from Asamai Shuzo added liquid notes of raisin and butter to the end of the meal.
From start to finish, “Taste of Akita” was a wonderful experience for both the uninitiated and experienced sake tippler. The Akita cuisine matches easily with what Gauntner calls the “fine-grained” nature of the sake produced in that region, and there were ear to ear smiles on everyone’s face as they left the restaurant to take pictures with the two namahage waiting outside.
This was the first time that Gauntner and Nakamura have teamed up with a prefectural government to help sake reach a wider audience. To make sure that you don’t miss future events like “Taste of Akita”, subscribe to Gauntner’s monthly newsletter.