 |
| Sake made in the prefecture of Niigata, Japan |
|
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.
 |
| Matsunoi Shuzojo brewery was found in 1895 |
|
|
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.
 |
| Gonpachi restaurant's Japanese sake list is one of LA's best. |
|
|
|
|
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.
No comments:
Post a Comment