Word: sakes
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Dates: during 2000-2009
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...there is still a spark. Like kimonos and Godzilla, sake is too much ingrained in the culture to be entirely forgotten. Major sakemakers are targeting new markets, such as young women, with innovative products and sales pitches. A change in Japan's tax laws has encouraged small and midsize kura to produce more profitable, premium sake, a move that has ignited the current fad for jizake, or local sake. And kura big and small see potential abroad, where a sake boom has stepped up demand. Despite its troubles?or perhaps because of them?the industry is producing its best sake...
...Suigei, my family's sake, brewed in the southern city of Kochi, embodies the trend. Like many brands, its name evokes local flavor: Suigei was the pseudonym of a sake-loving, Edo-era lord and means "drunken whale." Though production has not increased much in its kura, built in 1872, Suigei has nevertheless increased its revenues 30% over the past decade by concentrating on quality sake. Shigeji Ishimoto, the brewery head, says top-grade daiginjo and ginjo sake account for 75% of Suigei's $6.3 million in sales, up from almost nothing when my grandfather bought it in 1968. Last...
...Much of the credit belongs to Kyoji Doi, Suigei's toji, or sake brewmaster, a proud member of a dwindling breed. "In the olden days, the eldest sons of farmers made sake after the harvest," explains Doi, 63. He had followed his father into his vocation straight out of high school. "But my son," he says with a rueful, gap-toothed smile, "he's a salaryman...
...Suigei's kura is chilly and dark and reeks sweetly of fermenting rice. The first step in the sakemaking process is the milling and polishing of rice. The more it is polished, the higher the grade of sake. For Suigei's top-grade daiginjo, each grain of famed Yamada nishiki rice is polished until just 30% remains. The rice is then washed and soaked in giant tanks, and poured into vats for steaming...
...major breweries, much of this process today is automated. Most of what those kura produce is sake of regular grade, often sold in paper cartons and best served hot. Its low quality might account for falling sales. Some breweries, including many in Kobe's Nada ward?sake central for centuries because of its pure mountain-spring water?are trying to reach younger drinkers with products like low-alcohol, low-calorie sake, while also appealing to Japanese nostalgia by encouraging visits. Hakutsuru, the No. 1 brewery, has preserved its 1743 kura as a museum to showcase ancient sakemaking methods...