Learn About Sake

Shochu Article on LA Times

2011-08-19T10:27:00.000-07:00

Click here to see the whole story.

The world of intergrated cuisine

2011-08-01T12:35:00.000-07:00

Recently, wine is served in many Japanese restaurants. However, the reverse is not seen often. Especially in French or other European restaurants, customers aren’t seen bringing Japanese sake. Perhaps, diners have a preconceived notion that Sake is to be enjoyed with Japanese cuisuine while French and Italian cuisine is to be enjoyed with wine.

For a familiar example, Mayonnaise from the west (allegedly originated in medieval Spain) is now a food product that is necessary in Japanese cuisine. Mayonnaise goes great with rice and used for sushi rolls, dynamite sauce and dressings. The same goes for soy sauce, which goes great as a hidden flavor for curry and with steak. Ketchup and oyster sauce is also used frequently in Japanese cuisine. Also, yuzu, dashi (kelp & dried bonito soup stock), miso, rice vinegar and many other Japanese condiments are used in Western cuisine. In the world of culinary art, condiments and food ingredients [from around the world] are fast becoming integrated.

Perhaps the same can be said about the world of sake. Besides, western cuisine prepared using Japanese condiments would of course go well with sake.
Compared to wine, Japanese sake has a deep umami flavor with little acidity, so there is no clash with Western flavors. However, for western cuisine prepared with cream sauce or rich oils, wine is usually more suitable to clean the palate in many instances.

I’d like to suggest the following standards to choose Japanese sake to pair with Western cuisine.

For dishes that go well with champagne, select sparkling sake
For dishes that go well with chardonnay, try Junmai Ginjo or Daiginjo that is smooth in flavor
For dishes that go well with Riesling, select Junmai Ginjo or Junmai with various deep umami flavors
For dishes that go well with red wine high in tannin (tannic acid?), pair with Kimoto high in umami flavors or unfiltered Tokubetsu Junmai and Honjozo.

When we start pairing as indicated above, you will discover the flavors will expand and deepen on your palates in ways that you haven’t experienced with wine, so please give it a try!

Sake Cocktails

2011-06-10T10:11:00.000-07:00

Some stores are offering amazing sake cocktails these days.
NRN article about sake cocktails will give you some ideas about sake cocktails but the sake facts in that article are not all correct so please read them carefully.
To read the story click here.

米国の外食意識調査

2011-05-11T11:51:00.000-07:00

公式には2009年の6月に米国ではリセッションは終わったとしているが、レストラン業界ではそうではなさそうだ。米国NPDの調査によると2007年から始まったリセッションは、消費者を２分させたとしている。不景気でも自由なお金がある人とそうではない人、要するに「持てる者と持たざる者」にはっきりと分かれてしまった。

NPDが2011年5月に発表した意識調査で回答があった76％は「持たざる者」、で；
１．外食回数を減らしている
２．高いレストランは避けている
３．注文する品数を減らしている
としている。景気が回復すれば寛容になる、としながらも高止まる失業率、物価上昇、ガソリン価格の上昇で出口は見えないでいる。
比較的余裕のある「持てる者」24％の回答者でも高いレストランは避けるとしている。

前者の「持たざる者」と後者の「持てる者」との外食に対する認識も違う。前者は、外食に対しては、ヴァリューと価格を重視、後者は、雰囲気やサービスに重点を置いている。

今後の予想としては、昨年2009～2010年2月に－3％成長だった市場が今年は横ばい、今後2019年までは、年1％の成長しか見込んでいない。
レストラン業界にとっては、ここ数年氷河期が続くものと覚悟をしなければいけない。

Food Umami and Sake

2011-04-26T12:49:00.000-07:00

In my last issue, I wrote about how depending on whether or not culinary the term “umami” is recognized as a taste due to culinary differences, the taste exists but the term doesn’t always exist in some countries. This time, I’d like to discuss how Japanese sake is relevant to “umami.”
Elements that constitute the “Umami” taste are mainly from food groups high in protein and nucleic acids, the most representative and famous examples are a form of glutamic acid found in amino acids from kombu, or inosinic acid from dried bonito. Also, other examples include guanylic acid from dried shiitake mushrooms and succinic acid from shellfish. Past experience dictates that combining these elements will deepen or generate a synergistic effect of the “umami” taste.

The “Umami” flavors found in Japanese sake consists of glutamic acid, a type of amino acid. Also, kimoto sake contains different acids like succinic and lactic acids. Others included are arginine acid and tyrosine acid.

When pairing Japanese cuisine with sake, Junmaishu containing an abundance of glutamic acid goes well with foods containing inosinic acid, especially with amino acids found in fish. Also, succinic acid found abundantly in kimoto sake and lactic acid goes great with meats (such as chicken, beef and pork) and dairy products. Daiginjo sake contains malic acid in addition to the “umami” elements, so they are best paired with white fish and shellfish served with lemon, yuzu, and other citric juices.

In Japanese cuisine, Japanese sake is used as a hidden ingredient to enhance the “umami” flavors, soften animal protein, enhance the flavors of the food and to eliminate the gamyness of meats. Of course Junmai sake which is high in amino acid (no point in using gingo for cooking and it would be a waste) or cooking sake is recommended for cooking to best compliment and enhance the flavors of the food.

Why isn't there Umami translation in English?

2011-03-24T15:56:00.000-07:00

Why isn’t there an English translation for the Japanese term “umami”?

The concept “umami” exists in various countries worldwide, for some reason in the West, the basic concepts of taste: acidity, sweetness, saltiness and bitterness were never recognized. While similar terms like “savory taste” is used to describe such flavors, the meaning is slightly different.

In a recent conversation with a French-American wine sommelier, I’m sure my choice of words weren’t the best when I stated to him, “umami is a very valued taste by the Japanese and refers to the compatibility between Japanese sake and the food,” to which he responded rather crossly, “every country has their own version of ‘umami’ that they cherish. The only difference is that there isn’t a single term that best defines that taste in their vocabulary.” Of course, I am also aware of the various umami flavors found worldwide, which made me wonder why such terms don’t exist.

One possibility is due to the term originating from “dashi,” or soup. Dashi is a concentration of flavors, a unique form of soup stock considered unique worldwide. Compared to soup stock in China and the West, where flavors are extracted from “extraction of umami flavors from broiling” meat and vegetables for a long period of time, dashi is a unique Japanese method of extracting flavors in a short period of only several minutes until the water broils. Contrary to the rich and high-calorie soup stock made in the West, the Japanese soup stock is mild, yet uniquely rich in flavor.
One basic concept in Japanese cuisine is to “capitalize on the flavors of each food ingredient,” which is why the soup stock is not flavored as much as possible to best enhance the ingredients as the basic method of preparation. Therefore, dashi = umami was long recognized as a “taste” in its own right. However, in the West, soup stock was recognized as a base to which many condiments (salt, pepper, spices, butter, etc.) are to be added, so the umami of the soup stock as a “taste” in itself was never recognized.

Flavors such as “umami” and “koku” (‘richness,’ this term unfortunately doesn’t exist in the English language either) are not only limited to compatibility with Japanese sake, but also extends to compatibility with wine as well. Next time, I want to expand more about the compatibility between “umami” and sake.

Sake in Niigata Sado

2011-03-03T18:46:00.001-08:00

I am very glad that sake is getting more exposure.
This time, LA Times featured Obata Shuzo in Sado, Niigata.
I have never been to Sado island but someday soon would like to visit here!
To read the whole article, click here.

25+ years and counting: Restaurant veterans spill secrets to success - The Denver Post

2011-02-17T10:45:00.000-08:00

I found this article pretty interesting as I am in the industry. There is no magic to stay in business, just go back to the basics.

25+ years and counting: Restaurant veterans spill secrets to success - The Denver Post

Korean Makkoli & Nigori

2011-02-14T12:58:00.000-08:00

Altough most Korean Makkoli is made from rice, it is very different from Japanese Nigori sake in brewing process. Some Makkori is made from potato and other grains like wheat. Also some makkoli have sugar or sweetner added which Nigori don't have added sugar. Makkoli have their unique taste and flavor so in my point, they don't need to call their product as "Nigori". This will not only confused consumers but affect good Korean Makkoli companies.

Restructure and Reiview your sake menu

2010-12-30T17:14:00.000-08:00

This year went by really fast, it’s already December. This year, the recession is lagging with the U.S. restaurant sales dropping deeper than 2009. Average customer spending either remained the same or dropped, with alcohol consumption outside the home also dropping. Rather expensive Japanese sake struggled in sales, with prices climbing due to the rising yen. While vendors barely deferred prices in 2010, prices are sure to climb in the beginning of next year.

For professionals in the restaurant industry, our current task is to find ways to emphasize the value-added sake selections to customers to have them enjoy quality sake. Currently, many restaurants are likely implementing strategies like narrowing down the number of brands, or cutting down on the most expensive brands. However, it’s important to note that unnecessarily cutting down on the highly priced selections from the menu, or sacrificing variety is too big of a risk. Especially with Japanese sake, please consider the following points when strategizing to expand sales.

１． Keep any fixed brands (highly-priced and low in sales) ordered regularly by the restaurant on the menu. This is because customers who order this brand are very likely averaging three-people’s worth of sales single-handedly. Therefore, keep what this clientele likes on your menu.

２． Try one last-ditch promotional effort before deleting any sake selections off the menu to verify customers’ response. These selections generally don’t sell despite server recommendations. The value doesn't matter if customers aren’t trying them.

３． Sell by the glass instead of by the bottle to set a reasonable price range for diners. If your restaurant offers 300ml bottles of sake, switch to 720ml or 1.8L, and offer by the glass.

４． Plan events to pair sake with Japanese cuisine to have customers sample sake and food together.

５． List daily specials paired with the recommended sake selections.

６． Incorporate sake into “Chef’s Choice” courses.

Happy New Year!!

2010 sake samurai award in Kyoto

2010-10-29T13:10:00.000-07:00

Click here.

Easy to make saketinis

2010-08-20T16:28:00.001-07:00

Click

here

to watch video.

Utilize single/multiple distilled shochu

2010-07-14T12:24:00.000-07:00

Nation's Restaurant News (July 15th, 2010)

Taking a cue from Japanese businessmen and tourists, a growing number of Americans are sipping shochu with simple meals of grilled meats and fish, tempura, sashimi and noodles, in izakayas, or informal, pub-like Japanese eateries found in some major U.S. cities. Read the whole story click here.

Logo Branding in Sake

2010-06-25T18:40:00.000-07:00

The logo is an important symbol that represents the product of a company. When reviewing products popular worldwide, each company studies how to best advertise their logos to have their consumers remember their logo, an important strategy. Once the logo is known among consumers, then like Louis Vuitton, Channel, Calvin Klein, Coach, Prada, etc., the functionality of the brand becomes less important than the sense of security and popularity associated with the brand. Regardless of the product, consumers are concerned with visual appeal for text and descriptions usually escape the memory. This is especially true for Japanese, for the consumers generally cannot read Japanese.

Audi have four circles, Honda is the letter “H,” and apple is for Apple computers, logos are easy to memorize. This is also true for food products.

How does this apply to Japanese sake? Review of local ads for Japanese sake, it is difficult to see where the logo is, and often many of the brands don’t have one. It’s difficult to tell if the sake manufacturer’s name is the brand, or the product name is, or if another product name is the brand. Since some companies sell several brands of Japanese sake in various bottles and labels, it’s disappointing that logos aren’t used to distinguish the brand and manufacturers.

Even if a consumer likes a particular brand of sake, this makes it difficult for the consumers to make the connection between the brand of sake and the manufacturer, or other products offered by that manufacturer. Although the colors and size of bottles may change according to the brand, the brand logo should be made most noticeable for the labeling. Take a look of the products on a shelf and review it. You may find the same brewery making very different labels that you may think they are different company. Why not consider a logo that appeal to consumers?

Do we need this Classification?

2010-06-09T10:39:00.000-07:00

One of the most frustrating topics that I need to cover or people ask me during the tasting is the Sake Classification such as Daiginjo, Ginjo or Junmai. When it comes to Tokubetsu Junmai, it gets worse and make people confuse more.

This classification is translated in English like Daiginjo=Super or Ultra premium sake and Junmai is premium. From this English translation people think Daiginjo is a better quality sake than Junmai. This is totally misleading and more over this classification is irrelevant to how the sake taste.

There are many breweries that classify their sake to Ginjo even they are milled down to 50% or less. Also, this classification is based in Japan and governed by National Tax Agency in Japan. So technically doesn’t apply to the US market. Besides the milling %, Tax Agency in Japan also specify the rice quality (3 San toumai or better quality rice) in order to be qualified in this classification which we don’t have this system in the US. If you are interested in learning more about this click here (only in Japanese).

Personally I think we should just use like numbers to indicate this. If it’s from Japan indicate JP(Japan) P(premium) and Seimaibuai. Like JPP50 instead of calling this Super or Ultra Premium. And if it’s made in California, put CA P (premium): 50. So people will know once this becomes a standard in the US. I am afraid that some day some company might make Daiginjo by milling long grain rice down to 50% and called it Daiginjo or Ultra Premium sake.

Even in Japan, this classification has mislead a lot of people, like “Oh I only like Daiginjo because it’s the best quality” or people say “ How come this Junmai is more expensive than this Ginjo?”

Making Sake The Alcohol of Choice With Meals Throughout The World

2010-04-08T15:01:00.001-07:00

Over the past few years, I have conducted hundreds of sake-related seminars targeted towards Americans, and have not been able to avoid situations in which I found that persuasive explanations about sake were sorely lacking or missing altogether. Although I try to make myself believe that it cannot be helped since appreciation of sake hinges on personal preference, I cannot quite accept this. If I were not convinced, probably the participants would not be any more convinced.

The worst thing is that there is too little information indicating the tastes of sakes on their labels (especially in English). I mean, how else could you know if you want to try a sake if you've never drunk it?

Even though it may be written on a label of a sake that it was made with Yamada-nishiki (a premium type of sake rice) or through Kimoto-zukuri (a particular traditional method of fermentation), consumers have no idea about how much, or what grade of, Yamada-nishiki was used, or what difference this or that fermentation method makes in terms of taste, and sometimes the taste is not even deserving of those the descriptions. Some special, pure Junmai Yamada-nishiki sakes taste light and fresh, while others are very rich.

Which sake a consumer will choose simply depends on which sake matches their individual taste. Ultimately, consumers just want to know about a sake's flavor and body. Classifications with fancy names given for characteristics like the degree of polishing the rice has undergone are not what they want.

If sake is to be drunk with meals throughout the world, standard labeling guidelines should be established identifying a sake's ingredients, the way it was brewed, the quality of the water used, and origin of the product—things that concretely lend to the final taste. If it is possible to tell the nature of a sake to some extent without drinking it, sake would be more popular to drink and more satisfying to learn about.

ラジオインタビュー

2010-03-27T00:04:00.000-07:00

英語ですが、聞いてみてください。
ここをクリック。

（ちなみにここの番組は、Public Radioと言われ、公共のラジオ放送。日本で言うとNHKのようなもの）

Radio Interview by Public Radio

2010-03-27T00:03:00.000-07:00

Click here to listen to the story.

Food Blogger "Caroline on Crack"

2010-03-02T12:59:00.001-08:00

Thanks for coming to the event.
Click here to read Carolines Blog

Sake Sangria

2010-02-26T09:58:00.000-08:00

Try my Sake Sangria.
Click here.

Food Blogger's Comment

2010-01-29T14:55:00.000-08:00

I was excited a little more than usually for this dinner though, given that I'm finally twenty one and knowing that it was home to the only Master Sake Sommelier in North America, Yuji Matsumoto. Back in 1997, he was one of the founders of The California Sushi Academy.
Click here to read more.

Thank you again, food bloggers!

Sustainable Sushi

2010-01-27T12:53:00.000-08:00

I thought this may be interesting to share for sushi lovers.
"Sushi the earth can sustain"
Click here to read more.

Eating LA

2010-01-26T18:11:00.000-08:00

Sake Story by Eating LA
Eating LA

Food Blogger

2010-01-26T10:01:00.000-08:00

Nice to have you guys.
Click here for reviews.

Thanks,

Yuji

Winter Sake Special @Kabuki

2009-12-18T09:55:00.000-08:00

Winter Sake Special is available at certain Kabuki locations:
Huntington Beach, Valencia and Hollywood all day until Feb.

I have selected three sake for you to enjoy
-Kaishu (Futsu-shu) $6.95/300ml Bottle--Full and rich body good with beef.
-Hyoko no Shizuku (Honjyozo) $8.95/300ml/Bottle Floral aroma, light and clean good with Sashimi
-Senkin Nigori $7.95/300ml Bottle Coconut aroma less sweeter than regular unfiltered sake good with spicy tuna

Enjoy!!!

Also check my recent interview with LA.COM
Click here.

Have a safe holidays! Kanpai!

Ultimate Pairing

2009-12-09T19:14:00.000-08:00

This is what I do when I really want to pair good fish with sake. GO FISHING!!!

OMG, so gooood....

More pictures, click here.

Kabuki Sake Night at Valencia 11-19-09

2009-11-20T14:51:00.000-08:00

Valencia Sake Night in Kabuki.

Click here to see pictures.

Hollywood Sake Night

2009-11-20T14:46:00.000-08:00

Hollywood Sake Night Pictures
Click Here!

Houston Chronicles

2009-11-19T12:59:00.000-08:00

Our guide to this tasting was Yuji Matsumoto of Los Angeles, the only certified sake master sommelier residing in the U.S.
“My goal,” Matsumoto said, “is for every American restaurant to offer white wine, red wine and sake.”

Click here to read the whole story.

Kabuki Sake Night @ Pasadena

2009-11-18T12:59:00.000-08:00

Thank you all for coming!

Click here for pictures.

Kampai!

Winter Sake Night @Huntington Beach 11-16-09

2009-11-17T12:23:00.000-08:00

Thank you all for coming to the event.

I hope you have learned something new and had a good time.

Click here to see some pictures from last night.

Kampai!!

Not surprisingly Tokyo got more three stars in any other cities

2009-11-17T12:08:00.000-08:00

(from Bloomberg.com)
Nov. 17 (Bloomberg) -- The Michelin Guide gave top billing to 11 restaurants in Tokyo, vaulting the Japanese capital over Paris as the city with the most three-star eateries.
All but one of the nine Tokyo restaurants that won Michelin’s highest accolade last year retained their rating this year; traditional Japanese restaurant, Hamadaya, lost one of its three stars. Esaki, Sushi Saito and Yukimura were promoted to three-star from last year’s two. Paris, home of the Michelin Guide, has 10 three-star restaurants; the 2010 edition for Paris will be published in March.
“Tokyo is an unbelievable city for food,” said Oyvind Naesheim, executive chef at Nobu Hong Kong, in an interview. “The passion and perfection at some top Tokyo restaurants show us why this city is so outstanding in fine dining.”
The third edition of Michelin’s Tokyo guide is going on sale as Japan’s economy grew at its fastest pace in more than two years because of increased government and consumer spending. While restaurant spending in September was flat from a year ago, sales at noodle shops and Japanese eateries bucked the trend and rose at least 5 percent, said the Japan Foodservice Association.
Of the 197 restaurants selected in this 2010 Tokyo edition, two-thirds serve Japanese food, including common culinary styles such as fugu, soba, sukiyaki, tempura and sushi, Michelin said. French restaurants, including one by Joel Robuchon, took three of the 11 three-star slots. Tokyo has a total of 261 stars, more than any of the cities Michelin covers in 23 nations. New York has four three-star restaurants.
Hamadaya, bumped to two stars, declined to comment.
‘Very Happy’
Takashi Saito, master chef of Sushi Saito in the shopping and entertainment district of Ginza, said news that the restaurant has won three stars, “hasn’t really sunk in yet” and that he’s “very happy.”
“Tokyo has great quality ingredents, from the sea, from the mountains,” said Jean-Luc Naret, director of Michelin Guides, in an interview. “The quality of the chefs is excellent, passing down techniques from generation to generation.”
Nobu’s Naesheim, 29, said comparing Tokyo and Paris isn’t fair because of their very different culinary traditions. Naret said the 160,000 restaurants in Tokyo, versus about 40,000 in Paris, helps explain why the Japanese capital has so many of the world’s top eateries.
Michelin’s debut Tokyo edition came under fire from local media critics who claimed it showed a foreign bias and a dearth of local knowledge.
‘For Japanese Readers’
The guide is “local, because it is made with Japanese inspectors and Japanese editorial team, and made firstly for the Japanese readers,” said Bernard Delmas, president of Nihon Michelin Tire, in a statement.
Michelin says it rates restaurants for their food and drink based on a set of “unpublished criteria.” One star indicates a very good restaurant, two means excellent cuisine worthy of a detour, while three denotes exceptional cuisine deserving of a “special journey,” Michelin says.
Michelin & Cie., the world’s largest tiremaker, has been publishing its restaurant and hotel guides since 1900, at the start of the automotive era. Distributed for free until 1920, the guide was originally meant for chauffeurs and included tips on using and repairing tires.
The Tokyo guide is in English and Japanese and will feature only starred restaurants. It goes on sale in Japan on Nov. 20.
The restaurants awarded three stars are:Esaki, Classic Japanese (New)Ishikawa, Classic JapaneseJoel Robuchon, FrenchKanda, JapaneseKoju, JapaneseL’Osier, FrenchQuintessence, FrenchSushi Mizutani, SushiSukiyabashi Jiro Honten, SushiSushi Saito, Sushi (New)Yukimura, Classic Japanese (New)

Young's Market Sake Tasting at Gonpachi, Beverly Hills

2009-11-06T10:47:00.000-08:00

Young's Market had a sake tasting event at Gonpachi Beverly Hills on Nov. 5th. The guest speaker was John Gauntner "Sake Guy"and he had explained to us the basics of sake.

There were about 15 premium sake and I used my new Sake Positionning Map to locate all sake.

-Nanbubijin---always has nice balance and aroma 5 stars

-Kanbara---perfect balance and good acidity 5 stars

-Fukucho---Fruity and rich umami with clean and soft finish 5 stars
(Moon on the Water)

-Mantensei---Light acidity with light finish, like to drink with Yakitori. 5 stars

Click here for more pictures

Winter Sake Night Tasting Starts

2009-10-30T16:47:00.000-07:00

For those of you who missed the last Sake Night at Kabuki Restaurants, I will be having another sake and food pairing dinner starting from the 3rd week of November at certain locations of Kabuki Restaurants.

This time you will be tasting premium sake with cold and warm (yes, you will be tasting same sake with different temperature!);

-Otokoyama---Cold and Warm with Yakitori

-Kurosawa---Cold and Warm with Tempura

-Nanbubijin Tokubetsu Junmai ---Cold and Warm with salted cured salmon with Kiwi

-SCB Nigori Sake---Cold only with Spicy Tuna Rolls

Also for a welcoming cocktail, I will be serving Plum Wine soda.

Huntington Beach: Nov. 16, 23, 30 Mondays, 6:30pm~8pm

Pasadena: Nov. 17, 24, Dec. 1 Tuesadays, 6:30pm~8pm

Hollywood: Nov. 18, 25, Dec. 2 Wednesday, 6:30pm~8pm

Valencia: Nov. 19, Dec. 3 Thursaday, 6:30pm~8pm

Fee: $25/person, $20 for more than 2. Reservations Only.

For more information and purchase tickets, please contact me. ymatsumoto001@gmail.com

Look forward to serving you!!!

Akita Sake Tasting In Texas

2009-10-21T17:06:00.000-07:00

If you are in Houston, Texas, please join!!

Click here for more information.

http://www.jetro.org/documents/Sake_Event_Article.pdf

"H" Magazine Article

2009-09-28T16:07:00.000-07:00

Just came this month, a new write up.

Houston Sake Tasting

2009-09-28T12:32:00.000-07:00

I will be hosting a sake event by the help of Japanese Government in Houston, Texas.

Date: November 3rd
Place: Piney Point Village (see details on www.houston.usemb-japan.go.jp / www.jetro.org)

Organized by JETRO-Houston with the support of Akita Prefecture, Counsulate-General of Japan and Japan-American Society of Houston.

Akita has known as a rice country and sake making district in Japan. This event is not opened for public, only for business to business. Admission is free so if you are in food industry please contact 713-654-6254 and ask for Charles or email to charles_frenzel@jetro.go.jp

See you in Texas!!

Sushi Wine

2009-08-24T19:54:00.000-07:00

Well, I've tried it but this wine is not good with traditional sushi like Nigiri sushi and Sashimi but good with American Sushi like Dynamite, deep fried rolls and spicy ones.

It has good fruitiness and acidity but too strong for delicate fresh fish. It brings out fishiness and even bitterness for light fish.

But it was good with heavy mayo rolls and deep fried ones.

Radio Show with Bikini Chef Susan Irby

2009-08-05T11:20:00.000-07:00

I had a great time with the radio hostess Susan Irby "Biki Chef" (to my right side, I am not a small guy 5.9 but they are all taller than me 5'10?) and their members. This show will be aired on Aug. 30th at 6:30pm on AM1150.
I made them sake Mojito and pour 3 sake, Kikusui Junmai Ginjo, Mizbasho Ginjo and Nanbubijin Tokubetsu Junmai in white wine glasses so they can enjoy the aroma.
Oh, they loved Sake Mojito! But also impressed about how sake can be so different and good.
Step by step, I am trying to let people know the beauty of sake.

Big Misunderstanding

2009-07-31T21:59:00.000-07:00

I often hear people (even they say they are expert in sake) saying Daiginjo is the highest quality sake or better grade sake. But this is absolutely wrong. It is like saying buttery Chardonnay are better than others don't have buttery texture.
I understand the Super Premium naming is very misleading to people. When you hear Super Premium automatically you think it's better than premium or regular sake.
Basically sake is categorized by how much the rice is milled or polished away. It will of course affect the price of sake but it doesn't mean the less polished rice sake are low in quality. As a matter of fact I often find better quality sake in regular Junmai category than Super Premium category.
In order to make good quality sake deeply depends on how to incubate molded rice called Koji and temperature control while making sake mash starter rather than how much the rice is milled.
Remember the naming of Super Premium or Premium are just category of sake not indicating the quality of sake.

FOX 5 TV Show

2009-06-23T10:38:00.001-07:00

Introducing Summer Sake in Las Vegas.

Please click below;
http://www.fox5vegas.com/video/19823870/index.html

Nishimoto Trading Sake Tasting Event

2009-06-09T22:56:00.000-07:00

June 6th Saturday, @Gonpachi Beverly Hills
12pm~5pm (Invitation Only)

I really like the Narutotai Ginjo Nama Genshu.
It has fruity aroma and sweet and full of Umami but very clean finish.
Alcohol % is 18.5% (sake averages 15~16% alcohol) but very soft attack.

I wish I could drink more but I had to work that day. sad.........

Click here for more pictures.

Increase Sake Sales

2009-06-09T10:54:00.000-07:00

So, I think in order to increase sake sales in Japanese restaurants are the same.
Need to create attractive sake sampler with small appetizers or have sake of the month special with seasonal Sashimi or food.
Include premium sake in Happy Hour with affordable price.

Report: Value Promos Fuel U.S. Dining Out Trend
June 8, 2009
-By Elaine Wong Consumers across the globe are cutting back on dining out, per a report released today (Monday) by The NPD Group. While marketers overseas tend to focus on new food introductions to help sales in tough times, in the U.S., it's all about value promotions.According to the report, foodservice outlets experienced a sharp drop in sales in Q4 2008, caused mainly by a steep decline in consumer demand. Spending dropped by 2.1 percent in countries like Japan, where the average diner spent $8.42 dining out. In Italy and Spain, the declines were 0.9 and 2.1 percent, respectively.

Meanwhile, foodservice brands in the U.S.—such as Subway and McDonald's—have responded to the global economic downturn with aggressive value messages. This focus on value advertising—as opposed to new menu additions—has paid off, per The NPD. Foodservice spending in the U.S. increased by 2.1 percent, and the average diner’s check was $6.34.
“While deals and promotions helped drive the small traffic growth at U.S. restaurants in 2008, such value-oriented practices are largely unfamiliar in other countries,” Bob O’Brien, senior vice president of global foodservice at NPD, said in a statement. “Instead, other countries are much more aggressive with product variety as an enticement to visit.”

Most common questions I get

2009-05-19T10:35:00.000-07:00

Q1: Should sake be served hot or cold?

A1: Many people seem to believe that the finest sakes should be always served cold, but this belief is unfounded. The higher the quality of the sake is, the better it tastes regardless of temperature. To bring out the sharp flavors of lower grade sakes, however, it is often necessary for them to be served very cold. That being said, it is nevertheless true that some types of sake do taste better when cold while some others fare better when hot. Generally speaking, smooth ginjo-shu (premium sakes) with flowery or fruity aromas tend to be more enjoyable and better defined when chilled. On the other hand, junmai-shu (pure sakes) and honjozo-shu (brewage sakes) have acidic aromas and dry flavors. And with these types of sake, you can sense the maturity of the rice and the flavors are richer and fuller when these sakes are served hot.

Q2: How does one pick a good sake?

A2: It is hard to point out a single criterion for good sake. The type of sake people like depends greatly on the type of food they prefer. Some people like heavy and hearty dishes, while others like light and bland food. Those who like full-bodied red wine will probably prefer the junmai-kimoto or honjozo types of sake. The kimoto variety is a sake brewed in the traditional way using no artificial additives. Those who prefer simple yet fruity chardonnay wines, on the other hand, tend to enjoy the daiginjo (super premium sakes) type of sake. Try one from Niigata prefecture. The correct coupling of sake with the meal is critical for full enjoyment of the sake as well as the meal. Even if you think you do not like a particular kind of sake by itself, you may discover it has hidden charms when you combine it with a certain dish. Mix and match different types of sake with various kinds of food until you find a perfect pairing. I personally like sakes with a subtle aroma and well-balanced flavor reflecting acidity, sweetness and quality flavors.

Q3: What is the best way to do sake tasting?

A3: Just like with wine tasting, you sip the sake with some air when tasting it for the first time. Use the same glass you would use for white wine. Pour a little sake into the glass, and rotate it to expose the sake to air before you taste it. If it feels chilly, you may want to hold the glass with both hands to warm up the sake a little bit before you sip, because it is hard to detect the subtle aromas when the temperature is too low.

Q4: Are there specific kinds of glasses for serving sake?

A4: Sake, as well as wine or beer, does seem to taste different depending on the kind of glass used. In order to enjoy the full aroma of your sake, you will want to use a smaller white wine glass. When drinking hot sake, a ceramic cup for keeping it warm and a wider opening for letting out the steams is ideal. Using the wooden square type of sake cup is not recommended for serving Ginjo-shu.

That is because the scent of Japanese cypress clashes with the aroma of the Ginjo-shu. If you are drinking full-bodied junmai types of sake, however, serving it in the wooden square cup works really well. The robust sake flavors and the wood aromas enhance each other to create synergistic effects. When using wooden cups, it is recommended that the sake be served either chilled or at room temperature, not hot.

No need to go to Napa for a Wine Tasting

2009-05-16T11:01:00.000-07:00

Not far (10min) from Downtown Los Angeles, there is a 23rd largest winery near the I-5 freeway. Actually this was my second visit but never had a tour inside the winery.
It is hard imagine from the outside but the banquet rooms, restaurant and fermentation rooms are pretty big.
Why am I writing about the winery? Because they are starting to carry Sake soon, which makes perfect sense because people love wine will like and understand the art of sake.

Click here to see pictures.

San Antonio Winery
CITY OF LOS ANGELES
CULTURAL HISTORICAL LANDMARK
ESTABLISHED 1917

Since 1917, The San Antonio Winery
has added flair and flavor to
celebrations of friends and families
throughout Los Angeles and the West.

Today, it is the last of more than one hundred
producing wineries that once lined the
Los Angeles River Basin.
It is a popular restaurant and legendary
banquet location, a comprehensive tasting room,
and an international wine shop
with hundreds of domestic and imported labels.

The winery is an oasis of good living
in the heart of the city.

SAN ANTONIO WINERY and MADDALENA RESTAURANT
737 Lamar Street, Los Angeles, CA 90031
323.223.1401 • 323.221.7261 fax
Special Events/Catering 323.223.1401 ext 8715 323-223-3728 fax
OPEN DAILY EXCEPT MAJOR HOLIDAYS
Group of 6 or more requires a reservations

FOR RESTAURANT RESERVATION: Dial Ext. 8715
For Wine Seminars: Dial Ext. 8771 FOR INFO ON PRIVATE TOURS, BANQUETS OR SPECIAL EVENTS: Dial Ext. 8715

OUR HOURS OF OPERATION

Day Wineshop Hrs. Restaurant Hrs.
Monday - Friday
Saturday - Sunday 8:30am-7pm
9am-7pm
10am-7pm
10am-7pm

Breakfast Hrs: Saturday & Sunday 9:30am - 2:30pm

Joto Sake Tasting @Gonpachi Beverly Hills

2009-05-13T09:57:00.000-07:00

Definitely this was one of my best days. Nice weather, good lecture by Kuramoto-san(Breweries) and very good sake, what can I complaint about.

All sake was extraordinary but I was impressed by a couple of sake called Shichihonyari and Yuho. They don't have much floral or fruity aroma but have nice acidity and Umami which will compliment not only seafood but also meat dishes.
I am glad and also confident that sake is going to be on a mainstream in the US if we have unique varieties of flavor like these.

Click here for pictures.

Sake and Miso-Food

2009-05-11T10:09:00.000-07:00

Miso Is the Jewel in the Crown of Fermented Food!

Some research shows that the two most effective fermented foods in preventing the growth of cancer cells are both Japanese: Miso (soy bean paste) and natto (fermented soy beans). Miso is particularly powerful in controlling cancer cell development. An additional piece of good news is that sake goes extremely well with miso. This is because the flavor and richness packed into miso (which derives from the amino acids contained in the soy beans) is quite similar to the palatability of sake, resulting in a synergetic enhancement of flavors. All dishes featuring ingredients dressed with miso, marinated in miso, cooked with miso, or grilled with miso as well as miso soup, create delicious harmonies with sake. Incidentally, soy sauce, which is indispensable to Japanese cooking, is also a fermented condiment. The addition of soy sauce or various other broths to the dishes above brings out the full flavor and richness of miso even further.

Wine is also known to go very well with fermented foods, especially fermented dairy products like cheese, because of the palate-cleansing effects wine’s strong acidity has. However, lower fat and lower calorie products are popular nowadays. In this culinary climate, therefore, Japanese fermented food products, which are low in calories yet high in fiber, are becoming more desirable. I hope condiments like miso becomes more widely used in Western cooking and that in turn will lead to an increase in the popularity of sake.

Let us raise a glass of sake and enjoy a miso-flavored dish tonight! Miso really is the king of fermented food.

Providence

2009-05-08T10:43:00.000-07:00

I had a chance to dine in at Providence(French California fusion Cuisine).
Overall very nice food with good presentation(maybe too much). I really enjoyed the 9 course dinner ($195.00) with the Sake called Kanchiku Junmai Daiginjo from Nagano. I tried with couple wines but Sake paired better than the wine maybe due to the food which has a lot of Japanese influence.

I realy think they should carry more varieties of sake.

Food pictures here.

Health Benefits of SAKE

2009-05-07T12:01:00.000-07:00

Health Benefits of Sake

1. Preventing Cancer
Japanese saké contains many components, including amino acids. Amino acids have many beneficial aspects for health because they activate brain function and strengthen the immune system. Amino acids may also help to prevent cancer as well.
Saké kasu, the lees or by-product of pressing, also were found to activate the Natural Killer Cell. The Natural Killer Cell, a kind of lymphocyte known to kill only cancer cells. Saké kasu is usually used for making Japanese pickles (tsukemono.)

2. Prevention of Cirrhosis
Many have falsely believed Japanese saké to be harmful to the liver. This is not true. If the function of the liver is getting weak, or if some amino acids are lacking, then it may be difficult to process protein. Saké's amino acids can help to ensure good health.

3. Preventing Arteriosclerosis
Cholesterol is necessary for maintaining proper health but can result in arteriosclerosis in excessive amounts. This well-known bad cholesterol can be counter-balanced with good cholesterol. Japanese saké has been shown to be effective in increasing good cholesterol levels and producing better blood flow.

4. Preventing of Angina pectoris or Cardiac Infarction
Moderate quantities of Japanese saké prevent angina pectoris or cardiac infarction because of sakés effectiveness in dissolving thrombi or increasing good cholesterol.

5. Preventing aging and senility
It is well known that people who drink Japanese saké every day in moderation, have better brain function than people who don't drink at all. It was also recently discovered that peptide in Japanese saké is very effective in preventing forgetfulness.

6. Preventing of Osteoporosis
Osteoporosis is a disease which makes bones brittle and susceptible to breakage. There is no specific medical treatment for Osteoporosis, but women can prevent it by use of certain female hormones. Japanese saké was found to increase these hormones in women if drunk in moderation (3-6 glasses per week.)

Japanese Shochu / Soju (Korean)

2009-05-06T16:48:00.000-07:00

What Is Shochu?
Unlike brewed beverages such as beer, wine and sake, shochu belongs in the category of distilled liquors. In the process of making shochu, alcohol and water become separated by the application of heat (this can be done at various temperature ranges), thus increasing the percentage of alcohol. Whiskey and vodka are among the other liquors created by distilling.

What Is Honkaku(single distilled) Shochu?

Distilled liquors in general go through multiple rounds of distillation to achieve higher concentrations of alcohol and to remove any impurities. Honkaku Shochu, on the other hand, is made in only a single distillation. This simple method makes it possible for the final product to retain the unique aroma and flavor of its key ingredients: Sweet potatoes (Japanese yam), soba (buckwheat), rice and barley. For this very reason, using the highest quality varieties of these essential components is a decisive factor in ensuring an excellent shochu. Honkaku shochu is the variety of shochu most popular in Japan today.

Does Shochu Have Health Benefits?

It is believed by many that shochu is low calorie drink that comes with various health benefits. But this idea needs a little more explanation. Having a relatively high alcoholic content, shochu actually has more calories per ounce than sake or beer. However, many of these calories supposedly do not remain in our bodies very long due to the low sugar level of the liquor. As to the health benefits, it is thought that many varieties of alcohol offer some health benefits if consumed in moderation.

The Main Appeal of Shochu

The delicate aroma of roasted sweet potatoes or wheat goes well with all kinds of food. Also, shochu does not have a strong aftertaste because of its low sugar content. Shochu’s main appeal lies in its versatility and smooth taste. Have some honkaku shochu either diluted with hot water or on the rocks and enjoy its charms to its fullest.

So far the main appeal of shochu has been described from the consumers’ point of view. When seen from the sellers’ (or the restaurants’) perspective, shochu has many good points also. Shochu is much easier to handle and store than sake. Unlike some types of sake, shochu does not need to be refrigerated. And compared with sake, shochu lasts much longer after a bottle has been opened. When you feel a bit tired of sake, try some shochu for a change. You will certainly find it refreshing.

-Recommendation of Brands: Iichiko Seirin, Ginza no Suzume, Kurouma, Yokaichi Mugi, Kakushigura

2009-05-04T23:25:00.000-07:00

To be hot or not to be

2009-05-04T11:28:00.000-07:00

Probably this is one of the most popular questions I get from people.
Well, let's think this way.
What kind of drinks do you drink cold and warm? Why?
Coke, of course cold, Red wine room temp or slightly chilled, white wine chilled, coffee iced and hot, champaign chilled.

So what are the common things in these?
If the drink is or has;
1. CO2=Chilled
2. Full body not sweet with less fruity aroma with mild acidity(not vinegar type acid)=Room temp~hot
3. Fruity aroma with light and sweet finish=Chilled

Sake are the same. If you have premium Ginjo Class sake with fruity aroma and clean finish, you may want to drink it chilled. If the sake has less fruity or floral aroma, try it warm around 95F~105F.
All warm sake is not the low quality sake. As a matter of fact, unbalanced or low quality sake will taste better if it's super chilled than warm.

Never drink sake at boiling hot temperature!!
Also, you may want to try them from different servingwares. It will make a big difference!
Chilled sake with white wine glass and warm sake with ceramic type cup.

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LX TV show

2009-03-30T10:04:00.000-07:00

Take a look!
Play my TV clip on LX TV show aired on March 28th.

Click here.

Tasting Panel Magazine Feb. 09 Issue

2009-02-03T17:45:00.000-08:00

Professional Sake Class will start in March!

2009-01-09T12:53:00.001-08:00

Happy New Year to all sake lovers,

I am planning to have a proffesional sake course for those who are interested in becoming a sake sommelier.
This course consists of 4 sessions.

You will learn;

-Introduction of Japanese Food Culture
-Sake Ingredients
-Sake Making Process
-Sake Tasting Skills and Analysis
-Sake and Food Pairing
-Sake Presentation
-Other Alcohol Beverages
-Sake and Shochu Cocktails
-Menu Making, Storing and Pricing Sake

Date: March 15th (Sun) 3:00pm~6:00pm
March 22nd (Sun) 3:00pm~6:00pm
March 29th (Sun) 3:00pm~6:00pm
April 5th (Sun) 3:00pm~6:00pm
Fee: $750 (includes 30 kinds of sake tasting and food)

Maximum: 15people

Certificate will be issued after completion.

If you are interested in taking a course and for more details please email me at ymatsumoto001@gmail.com

Sake Surges in the US

2009-01-09T12:50:00.000-08:00

I have attached a copy of Sake Article.

Sake surges in the US
BY KELLY DINARDO • ASSOCIATED PRESS • JANUARY 7, 2009
•
For years, most Americans knew sake — assuming they knew it at all — as a hot, jet fuel-like drink sipped from thimble-sized cups between bites of sushi.
Turns out, we were swallowing schlock.
“There wasn’t a lot of selection and what did come to us was an inferior brew,” says Ed Lehrman, founder of Vine Connections, a wine and sake importer.
“Distribution of sake was limited to Japanese trading companies. They sell you the food, the plates, the sake. It’s one-stop shopping for sushi restaurants. In that environment, sake wasn’t getting its due. And the majority of the sake exported was table sake, which isn’t very good.”
But about 10 years ago, two things changed that.

In the U.S., Asian food trends boomed. Asian and Asian-fusion restaurants flourished, non-Asian restaurants served dishes with ingredients such as miso, wasabi and edamame, and grocers offered more ethnic fare.

At the same time, the Japanese began turning their noses up at sake. In Japan, young drinkers view sake as old fashioned, favoring beer and wine instead. As a result, sake consumption has fallen sharply since 1995.

To survive, premium sake (pronounced SAH-kay) brewers in Japan turned to Americans and began working with importers, who introduced sake to the fine wine market.

“Non-Japanese companies started importing sake and doing dog-and-pony shows to educate people about it,” says Beau Timken, author of “Sake: A Modern Guide.”

“Some educators started coming online,” he says. “Restaurateurs are making an incredible effort to get people to try something they’re not used to. Sake started getting more face time.”

Americans’ thirst for sake exploded. The U.S. has become the largest importer of Japanese sake worldwide.

During the past five years, the volume of sake brought from Japan has grown about 14 percent a year (987,475 gallons in 2007 and estimated at more than 1 million gallons for 2008), with an estimated total retail value around $150 million.

Now, restaurants such as Shibuya at the MGM Grand in Las Vegas even have a sake sommelier on staff to guide guests through their 110 sake offerings.

It’s even increasingly common to find sake on the wine lists of non-Asian eateries. Chanterelle, New York’s famously high-end French restaurant, has been hosting an annual sake tasting dinner for the past nine years.

Drinking sake at home also has become easier as premium sakes show up at more grocers, wine shops and stores like Timken’s True Sake in San Francisco, which are dedicated solely to the Japanese drink.

And single-serve, sake drinks such as sake2me, a lightly carbonated sake that comes in Asian-themed flavors such as yuzu and ginger mango, are on the upswing; sake2me launched last year and is already available in 16 states.

Despite the upswing in consumption, most people still know little about it. Though often called rice wine, sake is brewed like a beer. “Sake is built like beer and drinks like wine,” explains Timken.

Like beer, sake is fermented from a grain — in this case rice — whereas wine is made from fruit. Brewers polish the grains of sake rice to remove the outer coating.

How much of the outer layer is milled away is part of what determines the sake’s grade. Brewers then steam the rice and add yeast to it so it will ferment before aging. Filtering and pasteurizing the sake completes the process.

“Another common misconception is serving temperature,” says Timothy Sullivan, who runs the UrbanSake blog and teaches a Sake 101 class. “Some people think it must always be served cold. Others think it must be served hot. The truth is it depends on your mood and what kind of sake you’re drinking.”

Heating often is used to mask lower quality sakes, but some do blossom with a little warmth. However, for the most part, high-quality sakes are best consumed cold and out of wine glasses.

And as French, American and other non-Asian restaurants have demonstrated, sake isn’t just for Asian food.

In general, delicate sakes — those that have more of the outer layer milled away — pair better with lighter food so the sake is not overwhelmed by the meal. More robust sakes can stand up to heartier flavors.

“Part of sake’s appeal is that there’s no snob factor,” says Timken. “Don’t be afraid to experiment, taste lots of different types and ask questions. That’s how you learn. I have all these sake licenses. I’m even a sake samurai. But I’m just a guy from Ohio. If I can learn to understand sake, anyone can.”

Winter Sake & Food Pairing Dinner

2008-10-30T14:09:00.000-07:00

Place: Sushi Central
3500 Overland Ave. #100
Los Angeles, CA 90034

Fee: $75.00
Time:6:30pm~9:00pm

Style: Sit-down 6 course Kaiseki Style dinner with 6 different premium sake and unique sake cocktails

Lecture: by Yuji Matsumoto

To reserve call or email me. 20 people max.
email:ymatsumoto001@gmail.com
Phone: (310) 202-6866
Fax: (310) 836-1580

Sake Tasting in Culver City ONLY 4 SPOTS LEFT!

2008-10-17T11:18:00.000-07:00

I know economy is down and we all feel stressed out these days.
So, I plan to have a great sake tasting event with affordable price $38.00.
I will provide food and 8 different kinds of premium sake for you.

Please come and join me especially people have not had good days recently.
There are only 4 spots left so hurry up!!

To sign up click here for more information.

Let's have sake tonight!!

2008-10-09T12:22:00.000-07:00

Pick of the month

“Mizubasho Ginjo” from Gunma prefecture

The acidity, delicious flavors, and aromas are all well balanced in this sake. Simply superb! Mizubasho Ginjo goes really well with most poultry dishes as well as richly flavored fish dishes.

The first thing to decide is what kind of food you are trying to match the sake with. Sake, just like wine, is definitely something that goes with food.

A good Match with Beef: Try pairing beef with the Junmai types of sake, which is a pure sake, or the Junmai Kimoto-zukuri type, which is a pure sake brewed in the traditional way using no artificial additives. Either variety of sake from the regions of Kyushu, Tohoku, Kanto, Hokuriku and Nada is particularly recommended.

A good Match with Poultry: Try pairing chicken with the Ginjo type of sake, which is a premium grade sake. Brands of this grade of sake from the regions of Hiroshima, Niigata, Nada, Hokuriku, and Kanto are particularly recommended.

A good Match with Seafood: Try pairing fish with a Ginjo or a Daiginjo (super premium) types of sake. These varieties of sake from the regions of Niigata, Hiroshima, Shikoku and Kyoto are particularly recommended.

Certainly, the kind of sake you choose should also depend on the flavors and method of cooking employed for each dish. But as a start, try picking something from the above recommendations.

2008-10-03T11:28:00.000-07:00

Just like the labels on wine bottles, sake labels contain various information from the makers. At a first glance, the labels may seem to be difficult to understand or even beyond comprehension. But once you know the basics, they will help you find out the overall characteristics of the sake.

Tokutei Meisho or Special Designation: This gives you a rough idea as to how finely the rice has been polished (e.g. a polishing rate of 60 % means 40 % of the surface has been polished away, leaving 60 % of the grain intact), and whether or not distilled alcohol has been added.

Date of Manufacture: Strictly speaking, this is not the date when the sake was manufactured but when the sake was bottled. How long sake lasts depends on storage conditions. But it is recommended to choose sake manufactured within the last year. If the sake is in a clear bottle, the contents may slightly deteriorate, with the color turning yellowish, due to exposure to ultraviolet rays. However, if the sake is a Muroka type (explained below), it is normal for this kind of sake to have a yellowish tint.

Brewing Methods and Techniques: When a sake is made through a specific brewing process, the method is noted accordingly on the label. Below are examples of typical methods that are widely employed

Nama-zake: Sake usually goes through two heatings for pasteurization. The first time before it is cellared, and a second before it is bottled. “Namazake” does not go through this pasteurization process, which means that the yeast is still alive and active. This type of sake is very aromatic and has a refreshing taste, but does not last as long as other varieties. It needs to be stored in a refrigerator.

Nama-zume: Regarding the aforementioned pasteurization processes, this type of sake goes through the first heating step before it is cellared, but does not receive another before it is bottled.

Nama-chozo: This one is opposite of Nama-zume type. Namely, it is cellared without being pasteurized, but it does receive a heating treatment before being bottled.

Genshu: Most sake has some water added to drop the alcohol level to between 15 and 16 %. But Genshu has no water added and consequently contains from 18 to 20 % alcohol. Since this type of sake is slightly carbonated, it has a mildly tangy taste.

Muroka: Most breweries filter their sake through carbon to eliminate various impurities and contaminants that find their way in during the brewing process. Since the Muroka type is unstrained, it retains natural aromas, rich flavors, and a full body.

Kimoto-zukuri: This type of sake is brewed using traditional methods which were established during the Edo Period (1603 - 1867 A.D.). Most modern types of sake use commercially produced organic compounds during the fermentation process. This regular method is called “Sokujo-moto.” Kimoto-zukuri, on the other hand, does not have anything artificial added. Instead the breweries grind rice with a paddle and utilize naturally occurring lactic acid bacteria to create the yeast mash. It takes more time and work than Sokujo-moto, but Kimoto-zukuri contains more amino acids and tastes more robust.

Yamahai-zukuri: This is a simplified Kimoto method.

Meigara: The brand name.

Ingredients: If only rice and rice malt are listed, it is Junmai-shu or pure sake. Otherwise, distilled alcohol is listed here under the ingredients.

Rice Polishing Rate: This number tells you how much of the rice grain remains intact (starting with brown rice grain at 100%). According to the regulations, the rice polishing rate for Daiginjo is 50 % or less, Ginjo is 60 % or less, and Hon-jozo is 70 % or less.

Alcohol Percentage: Japanese sake contains 16 to 17 % alcohol on average. Genshu, which does not have water added, contains about 18 to 20 % alcohol. In recent years, breweries have started producing various kinds of lower alcohol sakes. These varieties contain about 14 % alcohol, which is about the same level as most wines, and taste light and refreshing.
Additional Information on the English Label: Each brewery has recently started to give more comprehensive information so that consumers are better informed. Flavor charts, proper temperatures for serving, suggested pairings of a certain type of sake with a particular food dish, are just some examples. English labels, therefore, are very informative.

Lost your appetite, try this!

2008-09-08T11:28:00.000-07:00

In much of California, daytime temperatures are still in the high 80s and above, and the air is quite dry. Partly due to these conditions, Northern California has had over 150 wildfires since the beginning of June, the most in the history. Speaking of fire, I went on a business trip to Las Vegas just the other day and experienced some burning heat, 113 degree Fahrenheit. The blasts of hot air felt strong enough to melt asphalt, and I totally lost my appetite. So I ended up staying inside the air-conditioned hotel room pretty much all day long.

In order to regain my appetite, I decided to try the combination of miso-flavored eggplant, a staple summer vegetable in Japan, and chilled Kamozuru Junmai Ginjo (pure premium sake).

Eggplant alone does not contain many nutrients but miso has quite a few health benefits, which include relieving fatigue, reducing cancer risks, controlling cholesterol, aiding digestion, regulating intestinal function, giving beauty effects, stimulating brain function, providing antiaging effects, and increasing basal metabolism. Soybeans, which are the main ingredient in miso, offer a good amount of quality protein as well as many other nutrients such as essential amino acids, saponin which controls lipid peroxidation, various vitamins, potassium, calcium, and dietary fiber. Lastly, but not the least, miso tastes really good with sake, which may be the best trait of all.

Hiroshima prefecture is known to have very delicious soft water. Kamozuru has a very smooth texture because it is made using local water and locally grown rice (Hattan-mai). This sake is velvety and mild and has the scent of peaches or baked apples. As the sake rolls down your throat, you will definitely taste the sweetness of the rice filling your mouth.

If you too are suffering from the summer heat, I strongly recommend that you try the combination of a nutritious miso-based dish with some Kamozuru Junmai Ginjo. I am sure you will feel as good as new.

Oct. 19th Sake Tasting and Seminar for Learn About Wine

2008-08-29T16:32:00.000-07:00

For sake lovers, I will be having a second sake tasting seminar for Learn About Wine on October 19th!! Please come and enjoy 8 different sake and food to pair with.
I will be covering basics of sake and how to enjoy and select sake.

Click here for more information

Natalie's experience with me at Kabuki Restaurant

2008-08-04T17:57:00.000-07:00

Kabuki Sets the Stage for Sake-and-Sushi Pairings

To review her blog click here!

Kabuki is a dramatic form of Japanese theatre. Although it has been around for centuries, it is still thought of as being an avant-garde entertainment. Something out of the ordinary. I wondered if the restaurant hold up to its name...

Let’s face it - there is no shortage of sushi restaurants in Los Angeles, which – for a sushi-a-holic such as myself - is totally fine by me. I could eat sushi for breakfast, lunch and dinner for about 4 months in a row and not get tired of it. If I were getting a jolt in the “electric chair,” sushi would be my last meal request. Finding sushi in L.A. is not difficult. Wading through the tides of mediocre restaurants is the hard part.

I went with an open mind – and rumbling tummy – to Kabuki Japanese Restaurant’s Hollywood location. Fair or not, when a reasonably priced restaurant has 12 locations, it is sometimes easy to let one’s mind slip into thinking that it is some kind of fast food chain. This, however, is not the case with Kabuki.

The sushi is good. Have I had “better?” Yeah. Have I had sushi in a more “exclusive” environment? Sure. But, what I like about Kabuki is that it does not merely rest on its ever-expanding laurels. The doors only recently opened to its latest Las Vegas venue, but the restaurant group continues to strive to give guests better and more intriguing choices. However, there was one element that really took Kabuki from “very adequate” to “outstanding,” for me, and that is Yuji Matsumoto, the Sake Sommelier.

Matsumoto oversees the sake list and creates Asian-inspired cocktails employing both Japanese sake (rice wine) and Korean soju (distilled rice wine) for all of the restaurants across Southern California, Arizona and Nevada. And, what I enjoyed the most was trying his suggestions for pairing Executive Chef Masa Kurihara’s newest creations with selected flights from the sake menu.

For example,Yuji suggested tasting Chef Kurihara’s spicy new “Lotus on Fire Roll” (Spicy Tuna, Lotus Root, and Jalapeño) with a slightly floral sake. The innate sweetness of the Japanese elixir cooled the tongue, balancing the chili’s “heat.” I also particularly liked the unfiltered (cloudy looking) sake alongside another new roll, the “Hamachi Sake Box Sushi.” The dish gets its name from its square shape and made from layers of rice, salmon, crab and yellowtail, and the sake rounded out each tasty bite.

The cocktails were quite nice, as well, although I prefer them either before the food or after. I find that even sake cocktails overpower the delicate taste of raw fish because of the various juices and other sugary ingredients. When dining and drinking at Kabuki, my suggestions are as follows:

Before dinner: The Lychee Tokyo Mojito, made with both sake and soju, is a refreshing apetite opener.

During dinner: if you are lucky enough to have Yuji in the house, ask his suggestions for pairing sake with the food. If he is not there, try a flight of three and let your tastebuds help you discover which combinations you like.

For dessert: Indulge in a Creamy Peach Saketini. It is like an alcoholic Asian creamsicle in a glass.

I am definitely heading back to Kabuki – particularly if I know that Yuji will be present. I found the idea of a sake sommelier a rather cutting edge even here in Tinsel Town, which has everything one could wish for. And, like watching a Kabuki theatre performance, isn’t a little razzle dazzle what we seek when dining out?
Posted by natalie@theliquidmuse.com at 3:02 PM 0 comments Links to this post
Labels: Drink LA, Los Angeles

Umami and Sake

2008-07-24T11:19:00.000-07:00

Japanese Food and Sake

When we wonder just what the deliciousness of Japanese sake is, we also need to know how Japanese food developed together with food culture. And when we try to investigate the various secrets of the deliciousness of Japanese food, we will probably also come to one short conclusion: umami seibun, or “flavorful ingredients.” Well, since there are differences with Western food, particularly in comparison with the sauce stock used for flavoring, I would like to take a look at why Japanese food and sake go together well.

In Shigeru Otsuka’s book on the history of the food culture published by Chukoshinsho in 1975, something very interesting is written. What is written is: “There is a theory that the reason for the defeat of Japanese food is soy sauce.” In the Japan of that era, Western food was especially held in high esteem. “Nevertheless,” Otsuka points out, “if the defeat of Japanese food is due to soy sauce it is because it is overly delicious.” The point is that Japanese people rely upon this all-purpose, flavorful ingredient too much and did not develop the food which was internationally accepted. For sure, soy sauce is delicious, but I personally do not believe Japanese would ever cut corners or be negligent on flavor (actually, the opinion that Japanese people are addicted to flavor also exists). Instead, in 1975, there was not yet anybody to clearly convey Japanese food to international society, and also nutritional science had not yet developed, so even Japanese people did not understand the food of their own nation. For the generation of Japanese people with memories of food shortages still remaining somewhat after Japan’s defeat in World War II, Japanese food had an image of poverty and a sense of deficiency for Japanese people. However, from that time, after only 30 years and thanks to the efforts of our seniors, there has been a boom in this “poverty food” even in the developed, “spiritually decadent” America, and also around the world, which is something quite remarkable.

Well, no matter where the food is from, there is something known as a fundamental flavor. In French food it is fond and in Japanese food it is dashi. Whether from the East or West, the various soup stocks contain flavorful ingredients. However, the contents of Japan’s dashi soup stock and Western soup stock are quite different. In Japan’s top dashi, konbu (kelp) and katsuobushi (bonita flakes), flavors come out within only 10 minutes. But in Western food the flavor comes out only after meats and bones are simmered for a long time, and after high fat ingredients like butter are added, so the styles of cooking are nutritionally quite different. In the Japanese way of cooking, supporting the goodness of the raw materials of the food is regarded as important, but on the other hand, the original taste of the raw materials of Western food are extinguished and there are many ways of cooking where the base flavor is changed through seasonings and spices. Wine, with its high acid content, is matched with these rich foods to wash away the rich flavors, and also because of its neutralizing effect. Conversely, Japanese food is plain but because there are many flavorful ingredients; when we drink Japanese sake, there is an effect of bringing out the flavors of both the food and the drink. Although the acidity in Japanese sake is lower than in wine, it contains instead as much as 1.5 to 2 times more amino acids than wine. Actually, the amino acids contained in Japanese sake, and the amino acids system glutamine, nucleic acid system inosinic acid, etc., which are contained in the flavors of Japanese food, synergistically support one another.

Since people of developed countries insist on foods with low fat, low calories, and less salt, inevitably Japanese food attracted more attention. And from that point on, Japanese flavors, as well as low calorie Japanese cooking techniques and seasonings were introduced into Western cooking. In particular, the use of flavorful ingredients such as soy sauce, miso, mirin (sweet sake), which are all condensed in fermented foods, started – unsurprisingly - in French food. I firmly believe the most suitable Japanese sake for these foods is sure to be recognized by the world as a good choice for alcohol during meals.
Table Illustrating the Delicious Components of Japanese Food

(From past experience it has been shown that rather than using the delicious components listed below individually, using them in conjunction with each other increases their savory taste exponentially.)
Table Illustrating the Delicious Components of Japanese Food (From past experience it has been shown that rather than using the delicious components listed below individually, using them in conjunction with each other increases their savory taste exponentially.)

For seminars on Japanese sake or shochu, contact Yuji Matsumoto at 310-936-4649 or ymatsumoto001@gmail.com.

Yeast and Sake Making

2008-07-08T17:14:00.001-07:00

Pick of the month
Oku no Matsu Shuzo “Daiginjo Shizukusake Juhachidai Ihei” from Fukushima prefecture
This super premium sake is made from the best gourmet rice, refined with a rice polishing rate of 35%: Which means that 65% of the surface has been polished away, leaving only the 35% of the grain intact. Shizukusake is made by a painstakingly unique method.

The sake is separated from the lees by hanging cotton bags full of sake mash (malt, rice and water) and allowing the sake to drip through naturally instead of the normal pressing method. Each drop is carefully collected to create this masterpiece of a sake. The aroma reflects the gorgeous fragrance of the active yeast and the flavor is rich and robust. Saikyo-yaki (fish marinated in a miso-based marinade and then grilled) goes particularly well with this superb sake. An explosive taste sensation awaits you!

Thanks to the YEAST.
It is no exaggeration to say that mankind has flourished on this planet in part thanks to fermented food created with the help of microscopic organisms. Fermentation with microscopic organisms has saved millions of lives throughout our history. It has cured diseases by contributing to the creation of antibiotics and other medicines and helped satisfy hunger when other foods were scarce.

As studies in the science of food advance, people are becoming more aware of the fact that fermented foods, including sake, have health benefits that should not be overlooked. We are discovering that fermented food contains many compounds that help improve our immune systems. This month’s column is about the “uplifting” effects sake has both on our mood and on our immune system. Yes, there is such a thing as a win-win situation!

Some research shows that the two most effective fermented foods in preventing the growth of cancer cells are both Japanese: Miso (soy bean paste) and natto (fermented soy beans). Miso is particularly powerful in controlling cancer cell development. An additional piece of good news is that sake goes extremely well with miso. This is because the flavor and richness packed into miso (which derives from the amino acids contained in the soy beans) is quite similar to the palatability of sake, resulting in a synergetic enhancement of flavors. All dishes featuring ingredients dressed with miso, marinated in miso, cooked with miso, or grilled with miso as well as miso soup, create delicious harmonies with sake. Incidentally, soy sauce, which is indispensable to Japanese cooking, is also a fermented condiment. The addition of soy sauce or various other broths to the dishes above brings out the full flavor and richness of miso even further.

Wine is also known to go very well with fermented foods, especially fermented dairy products like cheese, because of the palate-cleansing effects wine’s strong acidity has. However, lower fat and lower calorie products are popular nowadays. In this culinary climate, therefore, Japanese fermented food products, which are low in calories yet high in fiber, are becoming more desirable. I hope condiments like miso becomes more widely used in Western cooking and that in turn will lead to an increase in the popularity of sake.

Let us raise a glass of sake and enjoy a miso-flavored dish tonight! Miso really is the king of fermented food.

Long Beach Sushi & Sake Festival

2008-06-25T20:07:00.000-07:00

I had a chance to lecture about sake on the Long Beach Sushi and Sake Festival on June 14th. There were about close to 2000 people in the festival for cold sake and sushi!!
Sake was only $1.00!! per shot eventhough it was 2~3oz., still cheaper than water.

Nation's Restaurant News

2008-06-25T15:35:00.000-07:00

See my interview with Nation's Restaurant News!

Click here.

Sake Tasting & Seminar with Learn About Wine

2008-05-08T17:26:00.000-07:00

Please come and enjoy 8 types of different premium sake with me.

For details please see here.

Sake Night

2008-04-25T10:49:00.000-07:00

Hi everyone,

Fun, fun, fun!!
It was packed with people at last night Tokyo Table Sake Night event.
There were more than 150 people who had enjoyed sake and sake cocktails with paired food. I hope people learned something about sake last night.

Here is a write up about the last Sake Night in Arcadia from latheplace.com

The Spectacle

What a site to behold! Two types of sake at each of the ten tables! Sushi for miles! DJ spinning tunes! Happy, beautiful Angelenos from all over town eating the finest sake and sushi to their hearts content (which took awhile because we all know what big hearts Angelenos have!).

The Layout

Upon walking in, I was treated to a site beyond my wildest sake sushi dreams. Stretching to my left and to my right were what seemed like an endless string of tables of different sake and sushi, carefully arranged by event expert Hideyuki Sakurai and masterfully assembled by Sake Sommelier Yuji Matsumoto, the Tokyo Table sake master who was brought in from the homeland of Japan to oversee the sake supply and choose the best sakes in Japan to stock Tokyo Table with.

The Experience

Sommelier Yuji Matsumoto is a sake master who represented the USA West Coast Region at the 2006 World Sake Sommelier Competition. Hideyuki Sakurai is a Director of New Store Openings who has opened fine dining establishments from all over LA to Honolulu. Together, they created a feast of dreams:

At each table, two types of top shelf sake and two types of succulent and oh-so-fresh sushi awaited. Cards were available at each table describing the offerings, and the friendly staff re-filled each cup with a beautiful smile, as teeming crowds of Angelenos became ever more sake’d and sushi’d out, or should I say, in.

The Sake

Let’s start off by saying that there were far too many varieties of sake to describe, but some of the options ranged from Kaguyahime, a Junmai from Kyoto, Japan with a refreshing aroma with sweet rice flavor; to Shirakabegura, a special full-bodied Junmai from Hyogo, Japan rich in rice flavor; to Kikusui, a Junmai Ginjo from Niigata, Japan with light to medium body and crisp, smooth aftertaste, to Daishichi Kimoto, a Junmai from Fukushima, Japan, with a smooth but pleasant and long-lasting after-taste, etc. You get the idea? This was going on at every table.

Suffice to say, by the end of the delectable rounds, I had learned about a whole new world of sake, and was amazed by the quality and distinct taste of each one of these hand-picked offerings. In fact, I was humbled. I have so much to learn! My mouth waters at the prospect.

Health Benefits

For the record, sake and sushi are two of the healthiest things on earth. As a matter of fact, in Japan with the rise in the sales of beer, wine and liquor, sake is now being diverted towards women’s cosmetics for its cleansing qualities, where the rice extract has proven to be beneficial to skin tone first and foremost while providing nutrient support for a whole range of cosmetic and dietary benefits.

Informative Staff

Big Success at Tokyo Table SAKE NIGHT

2008-04-23T15:29:00.000-07:00

Oh boy, people had so much fun last week's sake night at Tokyo Table.
They had to let people go because of the over capacity.

There was a good write up on LA the place web site.
Take a look here.

Next event is on April 24th(Thu) at Tokyo Table Arcadia. I think this would be last event that they are offering at only $35.00.
Can you imagine all you can eat and drink even Kubota and other super premium sake at only $35.00!!!!

Pasadena Star-News　Interview

2008-04-11T10:45:00.000-07:00

Here is the article about the last Sake event I did for Tokyo Table.
This event is a bargain deal! You can drink even Kobota as much as you want, which is normally around $100/720ml bottle at restaurants.

Tokyo Table: A taste of this and a taste of that at 'Sake Night'
By Maritza Velazquez, Staff Writer
Article Launched: 04/10/2008 04:38:38 PM PDT

SAKE NIGHT
7:30 p.m. April 24
$35, which includes food and drinks
Tokyo Table
Westfield Santa Anita Shopping Center
400 S. Baldwin Ave.
Arcadia.
Reservations required, (626) 445-4000; www.TokyoTable.com.
Kiss hangovers goodbye.
If you don't want those morning-after woes, change your beverage of choice to sake, says sake sommelier Yuji Matsumoto.
About 75 people got to see for themselves during "Sake Nights, a Celebration of Japan's National Drink" at Tokyo Table Restaurant in Arcadia on March 27, one of several planned throughout the year.
The very sleek but small restaurant offered this alcoholic beverage in 20 different varieties.
At each booth in the dimly-lit room, a different variation was paired with a Japanese dish to complement it. The offerings were chosen by Matsumoto, who represented the USA Westcoast Region at the 2006 World Sake Sommelier Competition. He selected combinations of food and drink that didn't overpower one another.
My personal favorite pairing was the Kikusui Sake with the Tuna Tutaki salad. The Kikusui, a light- to medium-bodied sake, was a bit fruity and went down smoothly. The slice of raw tuna served atop a bed of romaine lettuce was really fresh and had a light taste.
Over a leisurely three-hour period, people made their way to each booth, where friendly
________________________________________
servers poured chilled sake in plastic wine glasses and handed out small portions of Japanese fusion cuisine.
Each server had knowledge about the drinks and food they were serving. They had no problem explaining to each customer what they were about to enjoy.
The only problem with this event was that it was difficult to find a comfortable seat. With so many people walking through the small passageways waiting to be served, it was a little tight. It was a reservation-only event, and the host said that about half of the guests who reserved spots didn't even show up. I can't imagine what it would have been like with a larger crowd.
The favorite booth seemed to be the one serving sake cocktails - people were lined up there all evening. There were four varieties; the bartender shook each drink sample in a small cocktail shaker.
I tried the lychee mixture. Sweet and a little fruity, it had more of a light tropical taste. It was also the most popular cocktail at this station.
The event wasn't just about enjoying great food and sake. It was also intended to teach partipants about the traditional Japanese drink. After Matsumoto turned down the loud background music, he gave a presentation on how sake is made and how it compares to wine.
The main ingredients of sake are polished rice, koji (steamed rice fermented into alcohol) and water. Sake tends to be less acidic than wine and doesn't keep for more than a year.
And why no hangovers?
"Hangovers are normally caused by chemicals in the liquor," Matsumoto said. "Sake has alcohol, but it's all natural, with no sulfites or preservatives. So you can get drunk, but you don't get a bad headache the next morning."
The next Sake Nights is April 24. Reservations are required.
maritza.velazquez@sgvn.com
(626) 962-8811, Ext. 2303

Sake & Food Pairing Event on Nov.17th

2007-10-25T17:08:00.000-07:00

Winter Kaiseki course pairing with 6 different premium sake
Date: Nov.17th. 8:00pm~10:30pm
Place: Sushi Central 3500 Overland Ave. #100, Los Angeles, CA 90034
Tel: 310-202-6866

Class size: max. 20
Fee: $75/person, $140/couple or more
Enroll: please email me or call Sushi Central for reservations, ymatsumoto001@gmail.com

Winter Kaiseki Course Menu
1) Green Chili Albacore
2) Spicy Tofu Salad
3) Sashimi with Asari Clam Miso Soup
4) Grilled Stuffed Marinated Squid with Tempura Panko Kabocha
5) Braised Eggplant
6) Assorted 4 different Sushi
Sake
Taisetsu Junmai Ginjo
Dassai Junmai Ginjo
Kinoene Yuuga Junmai Ginjo
Zuiyo Hojun Junmai
Yaemon Junmai Ginjo
Dewatsuru Junmai Ginjomenu and sake are subject to change without notice

Sake Tips
Sake and food pairing
The main characteristics of most Daiginjo grade sakes are a fine aroma and a smooth taste. The foods that go well with Daiginjo are plain and light dishes such as white fish sashimi, shellfish and vegetable tempura. Anything that you eat with a splash of lemon or other kinds of citrus is complemented well by Daiginjo grade sake. There is a wide variety of Ginjo class sakes, ranging from a full-bodied type (aromatic, acidic and flavorful) to a light-bodied type (elegant and refreshing). You can refer to the label on the bottle to see the traits of each Ginjo grade in terms of its aroma and body or you can simply ask the staff from the restaurant you are eating at. As for the Junmai and Honjozo grades, they tend to be full-bodied and are relatively heavier. They pair well with the richer and stronger flavors of teriyaki and nimono (boiled dishes).

These are just some basic guidelines. If you feel that the sake you chose is not quite right, explore and try another type next time. “No dish pleases all palates alike.” Sake is the same way too. There is no absolutely right grade or type, it depends on what you like. This makes the sake selection process both challenging and interesting.

Please remember that Japanese sake is actually a great complement for Western cuisine as well. You may want to think about having a Junmai with your turkey this Thanksgiving.

Sake Tasting Event

2007-07-31T10:49:00.000-07:00

Tuna will become extremely delicious in fall season. I would like to take this opportunity to share this with great sake!!!
On the 22nd. of September, you will be tasting 6 different sake with Kaiseki Style(small appetizer) Tuna dish along with seasonal vegetables. Phillip, the owner chef of Sushi Central, and I will be making 6 different great dishes to pair with great sake. Please come and join us!!

Date: Sep.22nd. 8:00pm~10:30pm
Place: Sushi Central 3500 Overland Ave. #100, Los Angeles, CA 90034
Tel: 310-202-6866
Fee: $55/person, $100/couple
Class size: max. 20
Enroll: please email me or call Sushi Central for reservations, ymatsumoto001@gmail.com

Sake Tips
Sake should be served warm or cold?
-sake have a very wide serving temperature. Usually high aroma sake should be served chilled around 55F to fully enjoy its fragrance. With low aroma and rich body sake can be served warm around 100F. Some people misunderstand that ALL WARM sake are low in quality. Which is not true. Kimoto style sake tends to have more acidity and amino acid compare to Ginjo or Daiginjo, these Kimoto sake can be enjoyed warm.

BBQ & Sake

2007-07-17T11:50:00.000-07:00

Dont' think sake is only for Japanese food. Certain sake goes even better than wine with BBQ beef. Try with the Junmai sake or Junmai Kimoto sake COLD with beef, even with hamburgers Junmai can go well.
I personally recommend California Junmai Sake such as Sho Chiku Bai. It is available at Japanese supermarkets like Mitsuwa, Nijiya and Marukai. The 1.5L Sho Chiku Bai is around $6.99~7.99, very affordable!

Trust me, you and your guests will be impressed.

Sake tips:
Do sake age like wine?
-No, unlike wine sake do not age. The shelf life after you open is 2 weeks but must keep in the frig. If it's not opened, sake should last one year but you should keep in a dark cool place. (avoid UV and high tempurature)
If the color changed into yellow (careful, some sake have original yellow color)and have some off-taste, you can use it for cooking.

Gonpachi Restaurant

2007-06-27T15:15:00.000-07:00

LA Times has featured Gonpachi Restaurant in Beverly Hills.
Holly cow! The total investment is $18.5mil. I don't know how they are going to get their investment back.

To read the whole sotry click here.

I have tried once there and it was fairly good. I recommend you to sit at a bar and try their sake with glass. It contains more than 7oz., probably around 8.5oz. but very reasonable price, $12~17.

Yakitori on LA Times

2007-06-13T12:58:00.000-07:00

The Yakitori (BBQ)was on the top page of LA Times Food section today June 13th.
I wish the writer had mentioned about what goes well with Yakitori.
Of course! Japanese Sake, Junmai grade, and Shochu (distilled spirits).

2007-06-11T21:42:00.001-07:00

Japan Trip

2007-06-11T10:11:00.000-07:00

It is always exciting to visit Japan once in a while.
This time, during my short stay (5 days),I was able to visit some of my favorite Sake Kuras/breweries in Japan.
If you were to go to Japan, you should definately purchase a "Japan Rail Pass" which is about $350 for two weeks and you are able to ride on any Japan Railroad except SUPER BULLET TRAIN "NOZOMI". Oh man, this train is unbelievale!! It runs about 200M/hr but so quiet. This monster bullet train carries alomost 2000 passengers. I wish we had it in Los Angeles.

Anyway, I have posted some pictures HERE.

Summer Sake Tasting Event

2007-06-06T17:24:00.000-07:00

SUMMER SAKE TASTING EVENT

Sake Sommelier, Yuji Matsumoto

Date: July 2nd. (Sun)

Time: 2:30~5:00pm

Fee: $55.00/person $100/couple

Place: Sushi Central 3500 Overland Ave. #100, Los Angeles, CA 90034

Tel: 310-202-6866

Class

What is sake

How sake is graded

What to choose

How to enjoy sake

Tasting 7 different types of premium sake with food

Small appetizer (sushi and others) will be served

Limited to 20 people, minimum of 10 people

(must be over 21 to attend)

Payment: prepayment required (cash, check, Visa, Master)

Payable to Yuji Matsumoto

Enrollment: please email me at ymatsumoto001@gmail.com

or call 310-936-4649

LA Times May 16th, 2007

2007-05-17T18:10:00.000-07:00

Hi all,

There was an good article about Japanese traditional course menu called KAISEKI and Sake.
Go to latimes.com and click food to view the whole story.

Premium Cold Sake is getting SO HOT!

How is sake categorized?

2007-03-28T13:22:00.000-07:00

Sake is categorized by how much the rice is polished away. They use a special milling machine to mill away the rice to remove excess protein and fat which rice contains more near the skin.
If the remaining ratio is less than 60%, it is categorized as Ginjo/premium and if it's less than 50%, it is categorized as Daiginjo/super premium. This remaining ratio is called "Seimai buai" in Japanese and listed on the back.
Light body sake: Daiginjo/super premium-pair with sashimi
Medium body sake: Ginjo/premium-pair with chicken, turkey
Full body sake: Junmai/regular -pair with beef or pork

LA Sake Festival 2007 @ Le Meridien Hotel Beverly Hills

2007-03-24T13:53:00.000-07:00

Sake Festival

For more pix here!!