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| Sake made in the prefecture of Niigata, Japan |
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Fall means visits from Japanese premium sake makers: several family-owned breweries from
Niigata showcased their fine sake at Gonapachi Beverly Hills recently including Aoki, Kinshihai, Kirinzan, Matsunoi, Musashino and Obata.
There are 96 sake producers in Niigata; I find I prefer
Niigata-made sake--and now I know why. It's the pristine water source, predominantly from snow melt that feeds local rivers and wells.
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| Matsunoi Shuzojo brewery was found in 1895 |
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A
tokubetsu junmai (rice milled to 55%) from
Matsunoi (
labeled "Wishing Well") was outstanding: fine, delicate and hint of toasted rice but with a mouth feel of fresh spring water. Their toji has been making sake for more than 50 years using a local rice (Takane Nishiki). Another standout was the
Yukikage "Snow Shadow," another
tokubetsu junmai, made from an on-site spring at the
Kinshihai Shuzo brewery.
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| Gonpachi restaurant's Japanese sake list is one of LA's best. |
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The LA tasting was sponsored by the
Sushi & Sake newsletter; the group moved on to San Francisco after stops in Dallas, TX and New York City.
