Another highlight of the visit was a perfect lunch at their fabled tofu restaurant perched serenely just above the rapids of the Tama River. As my server presented each in a series of delectable tofu dishes, I sipped from the flight of four Sawanoi sake that I had
pre-selected while gazing at the natural beauty of the tableau spread out before my windowside table. Even as rain began to fall, it only enhanced what couldn’t have been a more peaceful and relaxing experience!
Saturday, October 31, 2009
Sawanoi Brewery
Friday, October 23, 2009
The Wonder of Wataribune Rice
Following a welcome of tea and sweets in the ancient reception room, Yamauchi-san led us on an intriguing tour of the kura. We then tasted the full line of Wataribune nihonshu as he described the history of the brewery and how he had come to use the unique Wataribune strain of sakamai (sake rice varietal) to make his sake. It seems that a former high-ranking Ministry of Agriculture official who had retired to the locale, about twenty years ago suggested that Huchuhomare consider resurrecting the
long-ago used pure strain. Only problem was that all they could find was about 15 grams of seeds in the seed bank. Not a lot to start a rice field with! Nevertheless, they planted it, collected the seeds each year and eventually cultivated a sufficient supply for sake brewing.
The story came to life quickly as our next stop was that very rice field itself which surrounds our lunch destination, the homemade tofu and soba restaurant owned and operated by, you guessed it, the gentleman who brought Wataribune to Yamauchi-san!
Monday, October 19, 2009
Kikizakeshi
Earlier this month, I traveled to Tokyo to receive The Sake Service Institute’s (SSI) Honorary Master Sake Sommelier Award (Kikizake-shi) on behalf of SAKAYA. Since it was the 10th Anniversary of these awards, there were a number of luminaries from the worlds of sake, journalism, and Japanese hospitality in attendance at the three-hour event which featured a Shinto ceremony, awards presentation, and dinner.
What there was in abundance were appeals for money. Each of the honorees had been responsible for a “donation” to the Shinto shrine from which the priest had come to perform the ceremony. There were also envelopes and forms given to each person soliciting donations for the SSI foundation. Finally, after the awards were given and as dinner segued into dessert, there was an auction of sake, shochu, and other donated items to raise money for the same(?) foundation. I couldn’t help but get the feeling that fund-raising, may in fact, have been the point of the event.
The balance of the trip was devoted to: visiting sake breweries Huchuhomare Shuzo and Ozawa Shuzo, the makers of Wataribune and Sawanoi respectively, a sake yeast focused tutorial tasting at Japan Prestige Sake's Okanaga Club with sake master Dr. Koichiro Mori, exploring the Tokyo food and drink scene with friends Hitomi and Hanayo Kishi, Melinda Joe, J.P. Mudry, Ted O’Neill, Etsuko Nakamura and a day of tasting sake from Shimane prefecture, sake shopping, and izakaya drinking with friend and mentor John Gauntner.
Recognition from SAVEUR
We were delighted to receive an email from Saveur magazine, that Itadakimasu been selected for our post about our experience at Araki (a sushi place in Tokyo) as as one of their "Sites We Love."
Many thanks to SAVEUR for the recognition and support! If you haven't had a chance to read the post, please check it out at your convenience.