Sake Matsuri - Melbourne, 2019

SAKEMATSURI.COM.AU @SAKEMATSURI

WELCOME … to Australia’s first and largest Japanese sake festival, SAKE MATSURI, brought to you by REVEL (behind cult wine and food events Pinot Palooza, MOULD – A Cheese Festival and more). Sake is the oldest known alcoholic drink in the world, yet in Australia it’s only recently begun to gain favour. As a result, there is much we don’t know about it. What’s Junmai sake? What’s Futsu? What does Nama mean? How do you know what to order? The best way to learn is to taste. By bringing you a range of different styles and flavour profiles from different regions and prefectures, we’re giving you an opportunity to learn about this complex beverage in a simple way. So, taste the different styles, chat to the producers, try matching sake with the food on offer – it is designed to be consumed with meals, after all! And, most importantly, have fun!

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WITH THANKS TO …

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SAKE BREWING BASICS SAKE IS MADE WITH FOUR INGREDIENTS: RICE, WATER, YEAST AND KOJI-KIN (THE SPORES OF THE FUNGUS ASPERGILLUS ORYZAE). AS THERE ARE ONLY FOUR INGREDIENTS, EACH PLAYS AN INTEGRAL PART IN THE FINISHED PRODUCT. THE PROCESS OF BREWING SAKE IS VERY COMPLEX, SO BELOW IS A SIMPLIFIED VERSION. MAKE SURE YOU CHAT TO THE IMPORTERS TODAY FOR FURTHER EXPLANATION. RICE: The first step is to prepare the rice. Once the rice has been harvested and dried, the outer husk is removed and the grains are polished. How far the grains are polished will impact the sake’s flavour: if the rice has only been lightly polished, say to 80% (20% of the outer grain milled away) the sake will have a more robust aroma and flavour. How far the rice is polished will also determine its grading and style. BREWING PROCESS: Once the rice is polished, it is washed, soaked and cooked (by steaming). The steamed rice is then taken to the kōji room (similar to a sauna) where it is laid out on a cedar table and sprinkled with kōji spores (the mould that breaks down the starch in the rice into sugar, which later converts into alcohol). The rice is left in the kōji room for about two days. FERMENTATION: How the Tōji (master sake brewer) proceeds from this point

will determine the style of the sake. Firstly, either cultivated or natural yeasts are added to a small ferment tank known as a moto or shubo. Once the yeasts have multiplied, they are added along with steamed rice, kōji and water to a larger tank to make the main ferment (known as moromi). Particular ways of grinding the moto (i.e. with wooden paddles), or the optional addition of lactic acid, will impact the sake’s classification. Three more additions of steamed rice, kōji and water are then added to the moromi over four days, and then the mash is left to ferment for between two to four weeks. POST-FERMENTATION: After fermentation, the liquid is separated from the solids either using an automated press (called an assakuki), a traditional press (called a fune), or hung in canvas or cloth bags. It is then up to the Tōji to decide whether the sake should undergo clarification, stabilisation or pasteurisation, to result in the final product.

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BLACK MARKET SAKE

SAKE MATSURI LISTINGS

PRODUCER REGION BRAND NAME STYLE

Mii no Kotobuki

Moriki Shuzo

Uehara Honke

Mukai Shuzo

Kidoizumi Shuzo

Miyoshino Jozo Miwasakura Shuzo

Fukuoka

Mie

Shiga

Kyoto

Chiba

Nara

Hiroshima

Biden Kojo

Hanabusa

Furosen Kameno-o

Kyo no Haru Nigori

AFS

Hanatomoe Yon-Dan

Omusubi

Junmai Yamahai Muroka Genshu

Junmai Daiginjo Muroka Nama Genshu

Junmai Ginjo Yamahai Muroka Nama Genshu

Junmai Muroka Nama Genshu Nigori

Junmai Yamahai Muroka Nama

Junmai Yamahai Junmai Kimoto Muroka Nama Yon-Dan Shikomi Genshu Muroka Nama Genshu

YEAR

2016

2018

2019

2018

RICE

Kokyuryo Miyako

Yamada Nishiki

Kameno-o

Yamada Nishiki

Fusa no Mai

Hitogokochi

Hattan Nishiki

RICE POLISHING

70%

50%

55%

67%

65%

66%

70%

PRICE

$75.00

$105.00

$79.00

$72.00

$57.00

$69.00

MLS / BOTTLE

720ml

500ml

720ml

SAKEMATSURI.COM.AU

BISHU WINES PRODUCER

Yamanashi Meijo

Ishizuchi Shuzo

Daisekkei Shuzo

EH Shuzo

Fukugen Shuzo

Itano Shuzo Honten

Emishiki Shuzo

REGION

Yamanashi

Ehime

Nagano

Okayama

Shiga

BRAND NAME

Shichiken

Ishizuchi

Daisekkei

Suien

Kita Alps

Futamo

Emishiki

STYLE

Sparkling

Junmai Daiginjo

Junmai Ginjo

Junmai Daiginjo

Junmai

Kijoshu

-

Omachi

Gin-Fubuki

YEAR

-

RICE

Hitogokochi

RICE POLISHING

Matsuyama Mitsui / Matsuyama Mitsui / Miyamanishiki Yamadanishiki Yamadanishiki

-

Miyamanishiki

67%

50%

60% / 50%

49%

60%

59%

65%

50%

PRICE

$82.00

$86.00

$68.00

$148.00

$58.00

$68.00

$49.00

$82.00

MLS / BOTTLE

720ml

500ml

720ml

Naka Shuzo

Terada Honke

Sugii Shuzo

Kameman Shuzo

Miyako-Bijin Shuzo Awajishima

Tokushima

Chiba

Shizuoka

Kumamoto

Brown Label

Asahi Wakamatsu

Kameno-o

Katori 90

Kioke

Suginishiki

Tenpo 13

Suginishiki Koshu

Genmaishu

Junmai Yamahai Muroka Genshu

Junmai Muroka Nama Genshu

Junmai Kimoto Muroka Nama Genshu

Junmai Yamahai Muroka

Junmai Yamahai Muroka Koshu

Junmai Genmai-zake

2016

2006

2018

2016

2019

2018

2015

2016

Gohyakumangok

Omachi & Nihonbare

Kameno-o

Koshi Hikari

Shinriki

Tamazakae

2017

Hitombore & Aichi Gohyakumangoku no Kaori

Reiho

65%

70%

90%

80%

60%

78%

65%

100%

$68.00

$89.00

$79.00

$78.00

$125.00

$62.00

$47.00

$72.00

$59.00

720ml

500ml

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SUPERSAKE NAME

Imada Fukucho Kinmon X3 Rose Gozenshu The Gozenshu Gozenshu 9 Regular (Bodaimoto) Bodaimoto Nigori Silence ‘Fuzz Face ‘Seaside Sparkling’ Junmai Junmai Nama Hiire Origarami

PRODUCER

Organic Junmai Classic Senkin Muku Tentaka Domaine Senkin

Tsuji Honten

Imada

Kinmon

Tentaka

REGION

Okayama

Hiroshima

Akita

Tochigi

BRAND NAME

Gozenshu

Fukucho

Kinmon

Tentaka

Domaine Senkin

STYLE

Junmai

Junmai Usu Nigori

Junmai Nama

Sparkling Junmai

Junmai

Junmai Daiginjo Muroka Genshu

RICE

Omachi

Nakase Shinsenbon

Menkoina (Red Rice)

RICE POLISHING

65%

70%

68%

PRICE

$37

$53

$60

$24

$56

$46

$75

720ml

300ml

720ml

50%

DASSAI

HOURAI BREWERY

MLS / BOTTLE

Domaine Sakura Organic Gohyakumangoku Yamadanishiki

PRODUCER

Asahi Shuzo

REGION

Yamaguchi

BRAND NAME

Dassai 50

NAME

Hourai Hida No Tanbo Junmai

Hourai Kaden Hourai Hatsugumi Hourai Irootoko Junmai Ginjo Junmai Ginjo Tezukuri Junmai Ginjo

PRODUCER

Watanabe Shuzo

Gifu

BRAND NAME

Hourai

STYLE

Junmai

Junmai Ginjo

Junmai Daiginjo

RICE

Junmai

Junmai Ginjo

Junmai Daiginjo

RICE POLISHING

70%

55%

45%

RICE POLISHING

PRICE

$30

$49

$46

$67

PRICE

$44.00

720ml

MLS / BOTTLE

720ml

REGION

MLS / BOTTLE

SAKEMATSURI.COM.AU

STYLE

Junmai Daiginjo

YEAR

2018/19

RICE

Yamada Nishiki 50%

TOJI SAKE Eiko Kuramotono Kinmon Yamabuki Imada Fukucho Junmai Yuzu Shizuku Silver Umeshu Lemon

PRODUCER

Gozenshu 9 Yuzusake

REGION

Eiko Shuzo

Kinmon

Imada

Tsuji Honten

Ehime

Akita

Hiroshima

Okayama

Eiko

Kinmon

Fukucho

Gozenshu

Umeshu

Yuzushu

BRAND NAME STYLE

$64

$40

$50

500ml

720ml

500ml

Asahi Shuzo

Yamaguchi

Dassai 50

Dassai 39

Dassai 23

Junmai Daiginjo

2018/19

Yamada Nishiki

Yamada Nishiki Yamada Nishiki

Toji Saké

Niigata, Japan

Toji Saké

Junmai Daiginjo

Junmai Ginjo

YEAR

2018

RICE

Koshi-Tanrei

Gohyaku Mangoku

RICE POLISHING

50%

60%

PRICE

$65

$45

720ml

MLS / BOTTLE

$39

Toji Saké

Asahi Shuzo

Yamaguchi

Dassai 23

Dassai Shima Kosaku

Dassai 50 Sparkling

Junmai Daiginjo

2018/19

Yamada Nishiki

50%

39%

23%

N/A

50%

$21.00

$62.00

$29.00

$115.00

$54.00

$45.00

$28.00

300ml

720ml

300ml

720ml

300ml

720ml

360ml

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DÉJÀ VU SAKE PRODUCER

Houraisen

Kunizakari

Hombo Shuzo

Fukuju

Kunizakari

Aichi

Kagoshima

Hyogo Nada

Aichi

Niigata

Houraisen

Kunizakari

Hombo Shuzo

Fukuju

Kunizakari

Yoshinogawa

Kanjuku Umeshu

Muroka Umeshu

Nigori Umeshu

Joto Chiran-cha Umeshu

Kokuto Umeshu

Umeshu

Tanrei Yuzushu

Yuzushu

Umeshu

Yuzushu

RICE

N/A

RICE POLISHING

N/A

PRICE

$70

$50

$45

$50

$15

$50

$45

720ml

500ml

720ml

150

1000ml

500ml

Houraisen

Aichi

Houraisen

Maka Junmai Daiginjo

Bi Junmai Daiginjo

Wa Junmai Ginjo

Kasumizuki Junmai

Junmai Daiginjo

Junmai Ginjo

Junmai

REGION BRAND NAME PRODUCT NAME STYLE

Yoshinogawa

YEAR

PRODUCER REGION BRAND NAME PRODUCT NAME STYLE

DAIWA

HOURAISEN BREWERY

MLS / BOTTLE

Junmai Daiginjo Junmai Daiginjo

YEAR RICE

PRODUCER REGION BRAND NAME STYLE

Akita Ranman Hanaranman Komachi Daiginjo

YEAR

2018

RICE

Akita Sake Komachi

Yumesansui

45%

50%

65%

RICE POLISHING

$210

$100

$40

$60

$40

PRICE

$65.00

720ml

300ml

720ml

MLS / BOTTLE

720ml

Yumesansui

RICE POLISHING

30%

PRICE MLS / BOTTLE

SAKEMATSURI.COM.AU

100% Yamadanishiki 100% Yamadanishiki

40%

KENBISHI BREWERY PRODUCER

Dewazakura

Kunizakari

Yamagata

Aichi

Dewazakura

Kunizakari

Saku Sparkling Junmai

Toraji no Uta

Sparkling Junmai

Nigori Sparkling

Dewanosato

Hitomebore

65%

N/A

RICE POLISHING

$20

$15

PRICE

250ml

300ml

REGION BRAND NAME PRODUCT NAME STYLE

Kenbishi

Nada, Hyogo

Kenbishi

Mizuho Junmai

Kuromatsu

Koshu Blend

Yamadanishiki

Yamadanishiki, Aiyama

Ave. 80%

$75

$65

$15

720ml

900ml

180ml

YEAR RICE

MLS / BOTTLE

Akita

Kyoto

Ranman

Kizakura

Hanakizakura Junmai Ginjo

Yamahai Jikomi

Reiryo Ginjo

Funaoroshi Funaoroshi Junmai Junmai Namacho Namacho

Tokubetsu Junmai

Junmai Daiginjo S DAKU Cloudy Sake Onigoroshi Damon Slayer

2018

2019

2018

2019

2018

2019

Akita Sake Komachi

Akita Komachi

Ginsan

Yamadanishiki

Sake Rice grown in Japan

55%

65%

50%

70%

60%

70%

$45.00

$30.00

$10.00

$88.00

$25.00

$28.00

$13.00

$45.00

720ml

200ml

1800ml

500ml

720ml

300ml

1800ml

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SAKESHOP PRODUCER

Dewatsuru

Hanzo

Toko

Yamamoto

Kubota

Kaze No Mori

Hanahato

Akita

Mie

Yamagata

Akita

Fukui

Nara

Hiroshima

BRAND NAME

Sakura Emaki Ancient Rice

Kami No Ho

Toko

Pure Black

Toji Ikkon

Alpha Type 3

Hana Colombe

STYLE

Sparkling Sake

Junmai Daiginjo

Junmai Ginjo Genshu

Junmai Ginjo

Daiginjo Nama Genshu

Asamurasaki & Okunomurasaki

Kami No Ho

Haenuki

REGION

Junmai Daiginjo Sawayaka Kijoshu

YEAR RICE RICE POLISHING

Akitasakekomachi Yamada Nishiki

Akitsuho

Japanese local rice

50%

55%

35%

50%

65%

$27.00

$56.00

$46.00

$50.00

$69.00

$65.00

$66.00

MLS / BOTTLE

360ml

720ml

500ml

Morinokura

Fukuoka

BRAND NAME

Komagura Junmai-Daiginjo “Shin”

Komagura Junmai-Ginjo “Gen”

Morinokura Komagura Junmai Komagura Junmai-Daiginjo Kimoto Tokubetsu-Junmai “Kaze” “Munoyaku Yamadanishiki”

Morinokura Junmai-Ginjo “Suisui”

Morinokura Junmai

STYLE

Junmai-Daiginjo

Junmai-Ginjo

Tokubetsu-Junmai Junmai Kimoto

Junmai-Daiginjo

Junmai-Ginjo

Junmai

SAKENET

60%

PRICE

PRODUCER REGION

YEAR

2016

2013

2016

2017

2018

2017

RICE

Yamadanishiki

Yumeikkon

RICE POLISHING

40%

55%

60%

70%

50%

55%

65%

PRICE

$108.00

$50.00

$48.00

$50.00

$62.00

$46.00

$42.00

MLS / BOTTLE

720ml

SAKEMATSURI.COM.AU

MELBOURNE 08.06.19

GLOSSARY OF BASIC TERMS ARABASHIRI: Rough Run. This is the free run of the fresh sake liquid, captured before the actual pressing begins in the post-fermentation stage. The sacks full of fresh sake (both liquid and solids) are arranged in the tubs and the sake slowly seeps out due to the natural weight of the sacks’ contents. The liquid is bottled directly. DAIGINJŌ: One Japanese classification of sake. To be classified daiginjō, the rice grain must be polished down to 50% or less of its original size (it must also meet the quality requirements that the sake has a good flavour, colour and luster). GINJŌ: Another Japanese classification of sake. To be classified ginjō, the rice grain must be polished down to 60% or less of its original size (it must also meet the quality requirements that the sake has a good flavour, colour and luster). GENMAI: Genmai means brown rice, so genmai-zake means brown rice sake. The ‘s’ becomes a ‘z’ to make pronunciation easier. GENSHU: Undiluted sake. Many types of sake are diluted with water after brewing to lower the alcohol content from 18-20% down to 14-16%. Genshu means that no extra water has been added. JUNMAI: 100% pure rice sake without any additives such as ethyl alcohol, sugars and starches. Junmai is sake made of rice, water, yeast and kōji-kin only. Before a law change in April 2004, rice had to

be milled down to 70% at least but now junmai no longer requires a specific milling rate. However, the amount milled away must still be listed on the label by Japanese law. KIJŌSHU: Noble-Brew Sake. Generally aged before being sold. To make kijōshu, the Tōji does not add distilled alcohol, but instead a full-bodied sake from previous years is added to a still fermenting batch, bringing the fermentation to an early halt. There are some similarities in production technique to that of port wine, although the kijōshu technique has a much longer history. KŌJI-KIN: A starch-breaking mould with the Latin name Aspergillus Oryzae that coats the rice with a white, very fragrant outer layer that produces enzymes to convert the rice starch to sugar. KURA: When used in sake terms it means the sake brewery. KURABITO: Sake brewery workers. KURAMOTO: Owner of the sake brewery. KOSHU: Aged sake. MEIGARA: Brand. Most sake breweries produce many types of sake, so they tend to give each a unique name. An example is Mukai Shuzō Ine Mankai. The Mukai Shuzō is the brewery name and Ine Mankai is the meigara or brand name.

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MELBOURNE 08.06.19

MUROKA: No charcoal filtration. This sake has been pressed and separated from the lees, but hasn’t been filtered with carbon. NAMA: Unpasteurised. Namazake means unpasteurised sake, but the ‘s’ becomes a ‘z’ to make the pronunciation easier. NIGORI: Cloudy. The sake is passed through a loose mesh to separate it from the mash but as it is filtered no further, the sake retains sediment from both rice and kōji in the finished sake. In the case of Usunigori the result is only lightly cloudy, where the lightest part of the sediment is left in from the soft pressing of the sacks filled with fresh sake (liquid and solids). NIGORIZAKE: Cloudy sake, but the ‘s’ becomes a ‘z’ to make the pronunciation easier.

NIHONSHU: Japanese sake. The word sake in Japanese actually refers to all alcoholic beverages, but outside of Japan when we use the word sake we are referring to the alcoholic beverage made from rice. PREFECTURE: The country of Japan is broken down into 47 locally governed units called prefectures. 39 of these prefectures are bordered in some way by ocean or sea, leaving only 8 prefectures landlocked. SHUZŌ: Sake brewery, for example: Mukai Shuzō means Mukai Sake Brewery. TŌJI: Master Brewer / Head Sake Brewer

RICE TRADITIONALLY, SAKE WAS MADE USING THE SAME RICE PEOPLE WOULD EAT - TABLE RICE. BUT OVER TIME, PARTICULAR STRAINS OF RICE HAVE BEEN BRED JUST TO MAKE SAKE. THESE VARIETIES ARE KNOWN AS SAKAMAI (SAKE RICE). There are hundreds of rice varieties, but the top three most commonly used for sake brewing are Yamadanishiki, Gohyakumangoku and Miyamanishiki. Different rice strains do produce different flavour profiles, however it is generally much harder to pick the rice type while drinking sake than picking the grape variety while drinking wine, as there as so many other factors involved in the finished sake.

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