This week, the team talk about kitchen storage and the types of rice used to make sake.
The Japan Eats Podcast is presented by Garrett DeOrio, Marcus Lovitt and Christopher Pellegrini. To listen, click play on the audio player below:
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Here are some links to what we discussed this week:
- Ethylene’s Wikipedia entry (the gas produced by apples as they ripen)
- Ninki-ichi website (Japanese)
- Hakushika website (English)
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That’s right. The Tokyo Swallows may be terrible at promoting themselves, but they sell nihonshu with the team mascot on it. Although, to be clear, I don’t think that you can get it at or near the stadium–go figure. Big thanks to my friend, Kyoko, who gave me this bottle because she knew that the shock-value would be extreme. My jaw is still bruised from smacking the table in that bar.
This one is a junmai-ginjo with a seimaibuai (milling rate) of 55%. Definitely better quality than one would normally expect given the graphic on the label.
And although it doesn’t say so on the bottle, this is actually a sparkling sake that has a mouthfeel a lot like what you get with champagne. The body, however, is fuller than in a sparkling wine. Much of that is due to the fact that this nihonshu hasn’t been fully filtered. The Japanese word for this cloudier version of nihonshu is nigori, and indeed you can see a bit of leftover rice and sediment from the brewing process if you swirl it around. In the case of the Tokyo Swallows sparkling nihonshu, one could best describe it as being lightly nigori.
A little extra scouring of the label reveals that this is actually a “Toyo Bijin” sake with a bird on the front. Toyo Bijin is a brand brewed in Yamaguchi prefecture, and it is known for being quite dry. At first I disagreed with this, but my second and third sip revealed a sweet splash at the front quickly overtaken by an arid finish. I think maybe all the bubbles distracted me on my first attempt.
Out of fear that my palate is being unduly influenced by this bottle’s stage name, for the record I will say that this is not the best drink I’ve had this week. However, while I’m not normally one for sparkling nihonshu, this stuff is very drinkable. I like the fruit on the nose and palate even if this is the first nihonshu I’ve ever had that is reminiscent of a chu-hi .
I was told that this bottle can be purchased at Tokyo station, but I’m not clear on the exact whereabouts of the shop. If anyone knows, please leave a comment below. Apparently there’s a Tokyo Swallows beer out there as well.