Meishu no Yutaka: Visit from Ume no Yado.

Saturday, April 11, 2009

Visit from Ume no Yado.

We all had a bit of a surprise this morning, when out of the blue the Toji (master brewer) From Ume no Yado (see previous post on "Mikan"), Takahashi-san, walked through our doors!

From right to left: Takahashi-san, me, Horii-san (sake shop owner from Osaka)

We had a little bit of face to face time, in which I got to practice my Japanese tea preparation skills (still need some work), it sounds like they have a lot of good things in the works.

look forward to more excellent sake and liqueurs coming out of Ume no Yado!

Cheers!

Meishu no Yutaka staff

Carlin

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Sake Terms and Definitions

Daiginjo: A sake designation partaining to a polish rate of at least 50%, Special brewing techneques are required as well. highest grade designation.
Genshu: Undiluted Sake, gennerally has higher alcohol content
Ginjo: A sake designation partaining to a polish rate of at least 60%
Junmai: A sake designation meaning pure rice sake, or no additive sake and has a polish rate of at least 70%
Koji: A special strain of mold grown on steamed grain to convert starch into digestable sugars
Nama/Nama-zake: Unpasteurized Sake, litterally translated as raw sake
Nigori: Unfiltered or cloudy in appearance. Often used in connection with Nigori sake, meaning unfiltered sake.
SMV: Sake meter value, written in Japanese as "nihonshudo" (日本酒度) it measures the dryness of the sake. negstive numbers=sweet, Positive=dry. of course the higher (or lower) the number the sweeter or dryer the sake.
Tokubetsu: A sake designation attatched to an existing designation, partaining to a higher polish rate than normal. litteally translated it means special