The long, hot summer is finally coming to an end, and autumn is finally here.
Many people may say that autumn is the season for arts and sports, but it is also the season when the blessings of the mountains and sea really shine. It is also the season when we can enjoy fragrant mushrooms and delicious game meat.
Even after a hearty meal, the long autumn nights continue.
At times like these, we recommend enjoying a type of aged sake that is ideal as an after-meal drink.
Many alcoholic drinks have a sweet base in both aroma and flavor, but it is by no means cloyingly sweet; it is wrapped in the aroma of spices, herbs, and wood, and the pleasant acidity underpins the flavor, making you want to drink it slowly, sip after sip.
At Juku to Kan, we select and deliver such after-dinner drinks.
This time, we will introduce three brands that we highly recommend for this season.
Tamagawa Natural Time Machine Vintage 2017
Kinoshita Sake Brewery is located in Kumihama, on the Sea of Japan side of Kyoto Prefecture, near the border with Hyogo Prefecture.
British-born master brewer Philip Harper studied the brewing methods of the Edo period, and brewed a delicious sake without grinding the rice too much. The name "Time Machine" means that the sake has traveled back in time from the Edo period.
The sake is well-colored from the moment it is made, and is then further aged.
Raisins, figs, or rum.
You can enjoy the complex layered aromas and flavors.
Of course, it goes well with desserts, but the surprising pairing experience of our newsletter editor (Mitsutachi) was with grilled pufferfish and soft-shelled turtles dipped in a sweet and salty sauce. This sake goes perfectly with the fragrant and delicious charcoal-grilled ingredients. It was an experience that made us rediscover the value of sake as a companion to meals.
◇ Tamagawa Natural Time Machine Vintage 2017
Price: 360ml 2,000 yen (tax included)
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The first to adopt this technique, which was revived and patented by the National Tax Agency, was Enoki Shuzo in Kure, Hiroshima Prefecture, whose aged Kijoshu sake was even served at this year's G7 summit dinner.
This sake is a sweet Kijoshu that has been aged in oak barrels.
In addition to its honey-like sweetness, the rich aroma and acidity unique to oak barrels further enhance the appeal of this kijoshu.
Arrange the nuts and cheeses, take out a slightly older essay from the shelf, and slowly turn the pages while savoring the taste of the Hanahato Oak Barrel. It's a pleasure to enjoy the long autumn nights.
◇ Hanahato Kijoshu Oak Barrel Aged Price: 500ml 3,050 yen (tax included)
Ryuriki J.SALIQ 3 years or more
While Hanahato is aged in oak barrels, this sake is aged in sherry barrels.
J.SALIQ, made by the famous Ryuriki (Honda Shoten) in Himeji, Hyogo Prefecture, contains sherry extract and is therefore treated as a liqueur, but it is originally based on strong pure rice sake.
The aging and casks give it a diverse range of aromas, including flowers, herbs and spices.
It also pairs well with chocolate with a high cocoa content.
This is a drink that we would recommend to anyone who likes aged Western liquors such as sherry and rum.
◇ Tatsuriki J.SALIQ 3 years or more
Price: 720ml 3,450 yen (tax included)