Meishu no Yutaka: Spring Sake Tasting!

Saturday, April 17, 2010

Spring Sake Tasting!

Here is a call going out to anyone following along from the Sapporo area who has been thinking about stopping by, but just hasn't found the right incentive.

Meishu no Yutaka's first (and not the last if I have anything to do with it!) SAKE TASTING!
We will have an arrangement of about 6 spring sakes on taste for free. Just in Time for the Cherry Blossoms!

If any one is interested please stop by.

I will be around pretty much the whole time and would love to talk sake!

Looking forward to seeing you there.

Cheers

Meishu no Yutaka staff

Carlin

1 comment:

Timothy SullivanApril 19, 2010 at 7:56 AM
Carlin - sounds great! I only wish I could attend! Have fun and enjoy that sake. Best wishes from NYC!
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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