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 when the mountains and sea really stand out. 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 matured sake ideal for an after-dinner drink.
Many sake have a sweet aroma and flavor, but they are never sticky sweet, but rather clothed in the aroma of spices, herbs, or wood, underpinned by a pleasant acidity, making you want to savor it slowly, sip by sip.
The Jyuku to Kan(sake matured) selection includes a number of carefully-selected after-dinner drinks like this.
In this article, we introduce three brands that we highly recommend for this season.
Tamagawa Time Machine “Vintage”
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 leveraged them to brew delicious sake without the need to overpolish the rice. The sake was named Time Machine because it is like a sake that has traveled back to the Edo period.
The sake has the color of maturity from the moment it leaves the tank, and is then further matured.
Complex layered aromas and flavors include raisins, figs, and rum notes.
Of course, it goes well with desserts, but the surprising pairing experience of our newsletter editor (Mitachi) was grilled pufferfish and soft-shelled turtles dipped in a sweet and salty sauce.
This sake went 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 Time Machine “Vintage”
Price: 360ml 2,000 yen (tax included)
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Kijoshu is made by replacing some of the water in the mash with actual sake. The higher alcohol concentration in the tank weakens the yeast, so it does not convert all the sugar into alcohol, meaning that the sake is often quite sweet.
The first to adopt this technique, revived and patented by the National Tax Agency, was Enoki Shuzo in Kure, Hiroshima Prefecture, whose matured Kijoshu sake was served at this year's G7 summit dinner.
This Kijoshu is a sweet one 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 its appeal.
Savor while casually flicking through a book or magazine, savoring the taste of the Hanahato Oak Barrel with each turn of the page. It's a pleasure to enjoy on long autumn nights.
◇ Hanahato Kijoshu Oak Barrel
Price: 500ml 3,050 yen (tax included)
Tatsuriki J.SALIQ 3 years or more
While Hanahato is matured in oak barrels, this sake is matured in sherry barrels.
J.SALIQ, made by the famous Tatsuriki (Honda Shoten) in Himeji, Hyogo Prefecture, contains sherry extract and is therefore treated as a liqueur, but its base is a robust junmai sake. The aging and casks give it diverse 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)