Japan Sake and Shochu Makers Association
@JSS_Sake_EN🍶Learn more about Japanese sake and shochu through the Japan Sake and Shochu Makers Association!
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Aged Sake Series! 5 Years! The flavor profile of sake left to age for 5 years starts to contrast when first produced. After 5 years there is often a light amber color, a mildly nutty aroma, and a smooth and silky taste. ↓ buff.ly/3gQhXzw #Sake #Nihonshu #AgedSake
Cooking with Sake Recipe Series! #SakuraPudding ! Enjoy this spring dessert with a sweet and delicate flavor. The cherry blossom paired with Japanese sake mellows and brings the flavors together for a delicious spring celebration. ↓ buff.ly/3JMZiSG #Sake #SakeRecipe
Sake brewers who made sake under their own trade names first appeared in the 13th century! Before this, religious institutions were the dominant producers of sake, but this changed as the number of sake brewers increased. ↓ buff.ly/3DrxWfR #Sake #Nihonshu #SakeHistory
Weekly Sake Feature! The 'Shichida' brand is brewed by Tenzan Sake Brewery (est. 1875) in Saga Prefecture. ↓ buff.ly/3eDH07e #Sake #Nihonshu #SakeBrewery #Sakagura
Sake News! UNESCO Application Celebration Event! On the 2nd of February 2023, a symposium and reception event was held at the Maison de la Culture du Japon à Paris (the House of Japanese Culture in Paris)! ↓ buff.ly/3K8ImHy #Sake #Nihonshu #UNESCO
Aged Sake Series! Fresh! Characteristics of sake change over time, especially when exposed to light and high temperatures. Fresh sake has a clear color, fruity aroma, and a light and refreshing taste. ↓ buff.ly/3gQhXzw #Sake #Nihonshu #AgedSake
Sake and Snack Pairing Series! Sake Steamed Clams! A delicious yet simple snack that pairs well with fruity types of sake. The sake reacts with the clams to create a flavor that is both gentle and full of depth. ↓ buff.ly/3JZrbIu #Sake #SakePairing #SteamedClams
Hakusan, Yamagata, Nadagogo, Harima, and Mie are GI-designated regions for sake brewing (2022)! The GI label helps protect and promote the sake of these regions. These sakes have special traits and are created with unique brewing techniques! ↓ buff.ly/38HFdLn #Sake
Sake Brewery Feature! Kawanishiya Shuzouten (est. 1897) in Ashigarakami District, Kanagawa Prefecture. ↓ buff.ly/3LxphQo #Sake #Nihonshu #SakeBrewery #Sakagura
#SakeTexture Series! Creamy! Some types of sake have a smooth creamy texture that is much thicker than standard sake. This texture can be seen in nigori sake. The coarse mesh used for pressing gives the sake this creamy texture. ↓ buff.ly/3gQhXzw #Sake #Nihonshu
Cooking with Sake Recipe Series! Strawberry Pancakes! This an easy recipe using pancake mix for a more luxurious pancake! Don’t forget to add in some sake, for extra flavor! ↓ buff.ly/3yKVtIp #Sake #SakeRecipe #StrawberryPancake
Try and cap, uncapped sake to keep the freshness and store it in a refrigerator! Sake gradually begins to oxidize, however, the flavor does not change as quickly as wine. ↓ buff.ly/3lM4RpK #Sake #Nihonshu #SakeStorage
Weekly Sake Feature! The 'Sakehitosuji' brand is brewed by Toshimori Shuzou (est. 1868) in Okayama Prefecture. ↓ buff.ly/3mL5jr1 #Sake #Nihonshu #SakeBrewery #Sakagura
Sake Texture Series! Standard! The standard texture of sake is smooth and has a thicker mouthfeel compared to water. The filtration process removes fine particles and carbon dioxide has already evaporated. ↓ buff.ly/3gQhXzw #Sake #Nihonshu #SakeTextures
Sake and Snack Pairing Series! Grilled Spanish Mackerel! This is the perfect dish to accompany a glass of both fruity and smooth types of sake! The sake will leave a refreshing mouthful. ↓ buff.ly/3JgrfDs #Sake #SakeRecipe #GrilledSpanishMackerel
The flavor profiles of sake highly differ between 5°C and 45°C. At 5°C, the sake can taste less sweet, more acidic, and have fewer umami flavors. At 45°C, the sake becomes sweeter, the acidity rounds out and there are more umami flavors. ↓ buff.ly/2YM0Vfp #SakeFlavors
Sake Brewery Feature! Sanwa Shuzou (est. 1953) in Kagoshima City, Kagoshima Prefecture. ↓ buff.ly/3EQk5D2 #Sake #Nihonshu #SakeBrewery #Sakagura
#SakeTexture Series! Fizzy! Fresh sake is usually slightly fizzy due to carbon dioxide being a byproduct of alcoholic fermentation! Some sake also undergoes secondary fermentation or some sake brewers will add carbon dioxide to their products. ↓ buff.ly/3gQhXzw #Sake
Cooking with Sake Recipe Series! Japanese Sake Savarin! This savarin is made with Japanese sake instead of the classic rum! The Japanese sake creates a mild flavor which brings out the flavors of the seasonal fruits. ↓ buff.ly/3ENDVPn #Sake #SakeRecipe #SakeSavarin
Junmai sake is a type of sake that only contains rice and koji. No other additives are allowed. The sake must also have a pleasant flavor to qualify for special designations! ↓ buff.ly/3nQoKMi #Sake #Nihonshu #JunmaiSake
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