Sake blog

Sake is omnipresent in Japanese culture and is regularly portrayed in popular media. Cartoons books are no exception. It is used in manga to plunge the reader into the heart of a traditional atmosphere, but also to bring a touch of humor to the story. Let's look at some examples.

The Maekake is this apron, traditionally made of indigo and thick cotton, that you have undoubtedly already seen in Japan (for the lucky ones) or in an izakaya restaurant but also in a food store. This harmless accessory still carries 500 years of history. Its appearance dates back to the Muromachi period (14-16th century), when it was found in rice, soy sauce or sake shops.

If some of you think that umeshu is just a nice fruity Japanese plum liqueur, you should know that the nuances are much more interesting than it seems. That's what we want to emphasize in this selection. Whether produced on an alcohol, shochu or sake base, it is a real contest of know-how, a whirlwind of sweetness in which we take you along with five umeshu passed on the bench.

If you have in mind to go one day to the Okinawa archipelago, here is an excursion that will please you because not only the place is splendid, but you will discover one of the rare and true rum distilleries of Japan. From the main island of Naha, head northwest to the port terminal where a ferry will take you to Iejima Island in about 30 minutes. Direction Iejima Distillery!

Are you familiar with Arita porcelain? Also called "Arita Yaki", it was initially famous under the name of "Imari". A name that comes from the port from which they were shipped to the Old Continent in the holds of Dutch ships, the first Europeans to trade with Japan. But it is in the locality of Arita, Saga prefecture, north of Kyushu, that these jewels were born at the beginning of the 17th century.

Sakemochida Brewery is located in the city of Izumo which is in the northeast of Shimane Prefecture. Bordered by the Sea of Japan to the north, and Shinji Lake to the east, it is famous for the Izumo-Taisha Shinto shrine, the oldest in the country with a creation dating back to the 7th century. You may have heard of the "Kamiarizuki", the "month of the Gods present". It is in the temple of Izumo, in the month of October, that it takes place.

The 6th edition of the European Sake and Japanese Beverages Fair will be held in Paris from 5 to 7 October 2019. It is the most important event for professionals in the sector, and all will be present to display more than 500 references of sake and more than 120 references of other Japanese drinks. Take advantage of the presence of experts who will speak on 30 tasting workshops, conferences, master classes and round tables.

First of all, a little reminder: you know that there are two main categories in the classification of sake, Futsuu Shu sake (or "ordinary" sake), and Tokutei Meisho Shu sake, (or "premium" sake). Futsuu Shu, even if they account for more than 70% of the total production, do not necessarily attract the favor of specialists. They are generally produced by the majors whose owners often bear their name.

We are very pleased to present to you today the work of Sasaichi Shuzo Brewery through two new sake of remarkable quality, the sake of the "Dan" series. Sasaichi Shuzo Brewery is located in Otsuki-shi, in the heart of Yamanashi Prefecture. It was founded in 1661 under the name Hanadaya, and renamed Sasaichi Shuzo in 1919. Like most of the Kura, it was modernized very quickly during the 20th century...

Sogen Shuzo's brewery is at the origin of the Noto Tojis guild, one of the major sake production streams in Japan. It is located at the northern tip of the Noto Peninsula, north of Ishikawa Prefecture on the west coast of Japan. The richness of its history is matched only by the respect it inspires among its peers. Now available on our website, we would like to introduce you to their best Junmai, the "Sword of Samurai" sake. 

The Salon du Saké 2018 edition ends on very positive notes. Two of our suppliers came from Japan, the Shuho Shuzojo Brewery in Yamagata, and the Sogen Shuzo Brewery in Ishikawa. We thank them for their presence. Both were there to present their emblematic product that we chose to import in France, Shuho +10 and Sogen Junmaï Sword of Samuraï respectively.

Starting this fall, Midorinoshima is partnering with L'Académie du Vin de Paris to offer you a training course giving you access to the WSET Sake Diploma Level 1. Places are limited to 24 students per session. Two first sessions will be offered on Thursday, October 4 and 11, 2018 at the Paris Wine Academy, esplanade du Général de Gaulle, Paris La Défense. Contact us for more information and registration details.

The Shuho Shuzojo Brewery is located in the heart of Yamagata Prefecture, north of Honshu, an area surrounded by mountains, with lots of snow in the winter, making it ideal for sake production. It is also known as "Ginjo Okoku", the Ginjo Empire, because the number and variety of Ginjo sake produced in Yamagata is far greater than anything else in other prefectures in Japan. 

Have you ever tasted a sake made from raw rice, otherwise known as Genmai rice? We invite you to discover the history of Kameman Genmaïshu and especially of the southernmost brewery in Japan, started a century ago by... a doctor! Kameman is certainly one of the most successful sake in the microcosm of sake produced from Genmaï rice. To taste absolutely.

One way to categorize sake is to indicate whether or not it received an addition of alcohol during fermentation. Two groups can be distinguished: the Junmai group, which received no added alcohol, with the categories Junmai Ginjo and Junmai Daïginjo, according to the degree of polish of the rice. The group of non Junmaï, , sake which received distilled alcohol, with Honjozo, Ginjo and Daiginjo (naturally deprived of the Junmaï mention).

Once harvested, in early autumn, the rice is cleared of the brown cuticle surrounding it, and then goes into sake production. But the grain is not used as it is, and an important step will take place, polishing. Called seimai in Japanese, it consists of circulating the rice in large vertical grindstones. The grains will wear against the stone and the outer layers will be nibbled and reduced to a fine powder. The diameter of the grain gradually reduces to leave only a small white pearl at the end of the process. 

You want to share your passion for sake with your loved ones and you think the holidays are the perfect time to do so. However, you still don't have all the information you need to know when, how, and above all with what to offer this wonderful drink... Don't worry, we are here to guide you! Over time and through tastings, we have accumulated a host of possibilities that work wonders.

The 2015 International Exhibition held in Milan from May 1st to October 31st, 2015. This is an opportunity for many economic actors in connection with Japan to meet, on the site of course, but also on many side events. At the initiative of Geniune Education Network, we hosted a sake tasting, in central Milan.

The JETRO Paris office (Japan External Trade Organization), is very active in developping Franco-Japanese culinary exchanges. The event held today is the occasion for meeting between French and Japanese chefs. Are invited, chefs, food companies, and culinary journalists. We present our products.

It is a pleasure to see Olivier Labarde and Eric Cheval because we know that we will taste good and beautiful things. Wine of course, but also from the kitchen. They love to discover noble ingredients, bring producers at their place, and the work of Eric is simply awesome. A friendly table and delicious dishes.

The Kawasemi sake selected among five outstanding products at the Design Nippon Bussan. Its original bottling, already praised by Real Design magazine, is again in the spotlight. (to visit the show: Matsuya Ginza, 8F, 3-6-1 Ginza, Tokyo).