Friday, July 3 2009, 6:37 PM | Partly Cloudy, and 78° F | Tomorrow: High: 83 F Low: 64 F Clouds and sun with a t-storm

FOOD .

Sake to Me

Demystifying Japan's most beloved brew.


	print	email	reply	rss feed

Published: Apr 3, 2007

(CLICK IMAGE FOR LARGER VERSION)

In Japanese culture, friends pour each other's sake as a way to bond and show respect. In honor of that tradition, and in preparation for the third annual Sake Fest on April 11, we're highlighting a few of our favorite sakes. Unlike wine, which is broken down by varietals, sake is classified according to its milling process and additives. Here, we've got low-end sakes, high-end sakes and sakes that'll knock you on the floor. We've even got suggested food pairings. Just be prepared to sip in public — area restaurants offer a much wider selection for the serious sake student than do state stores.

Kira

The translation is "evil demon," but this Honjozo (sake made of water, yeast, koji mold, added distilled alcohol and rice polished 30 percent) is hardly damnable. It boasts the earthy flavor of a cider, plus hints of brazil nuts, cashews and cinnamon. Try it with: Gyozo shrimp dumplings. (Fuji Mountain, 2030 Chestnut St., 215-751-0939)

Hitorimusume Sayaka

This Junmai (water, koji mold, yeast and rice polished 30 percent) has a crisp, slightly dry taste pegged with orange and berry. Try it with: Kasane soba noodles and delicate vegetable tempura. (Goji, 2001 Hamilton St., 215-569-1667)

Kariho Namahage

Kariho (aka Devil Mask) leaves a tingling warmth in the back of the throat. The aroma smacks of walnut and cedar, and the flavor touches on mint, anise and vermouth. Try it with: Garlic shrimp with bonito flakes. (Haru, 241 Chestnut St., 215-861-8991)

Ohyama

Half as sweet as a freezer pop, Ohyama's flavor is tempered by floral accents and a playfully dry bite. Think candied oranges, strawberries and daffodils with just a drop of bittersweet chocolate. Try it with: Umeshiso maki or a Diamond roll. (Goji)

Bishonen

This Ginjo (like Honjozo, but milled 40 percent) washes down like silk, its garland of flavor so light it practically evaporates off the tongue. Only the peppery-sweet burn reminds you that it's more than just very expensive water. Try it with: A Dynamite Roll with tempura-fried eel and tuna sushi. (Haru)

Tousetsuka

This Junmai Ginjo (like Junmai, but milled 40 percent) bursts like water from a snow-fed stream, splashed with gin, mint and a touch of lavender. Try it with: Smoky shrimp shumai. (Raw Sake & Sushi Lounge, 1225 Sansom St., 215-238-1903)

Meibo

More complex than the Ohyama, the Meibo is spiked with subtle fruit flavors. Cantaloupe and apple accents ride on a smooth body like small bits of fruit in a large punch bowl. Try it with: Nile perch with creamy potatoes and basil ponzu vinaigrette. (Goji)

Masumi Sanka

Higher-quality sakes like this Dai Ginjo are too good to mix with food. It's bold and full-bodied, punched with hints of apple and wood. A fragrant aroma teases the nose, but sipping reveals some serious musculature. Imagine a tulip with Venus Fly Trap ancestry. (Fuji Mountain)

Denemon

A top-quality sake, this Junmai Dai Ginjo (50 percent polish) must be sipped slowly to reveal each new flavor: sweet licorice, lychee, honeydew and lilac. Together, they engulf your tongue with the warmth of a lover's embrace. (Raw)

(editorial@citypaper.net)

Sake Fest 2007, Wed., April 11, 6-8:30 p.m., $45-$55, Loews Philadelphia Hotel, 1200 Market St., 610-649-6330, www.sakefest.com.

Comments

Be the first to comment on this article.

Also In This Week's Food Section

That's Amore!

by Elisa Ludwig

Marc Vetri's lo-fi Osteria lives up to expectations.

Forked Tongue:

Amuse Artistry

by Termeh Mazhari

Despite Americans' bigger-badder-better reputation, we still love little things: iPods, tiny cell phones, Mini Coopers. Enter the amuse-bouche.

Feeding Frenzy

by Drew Lazor

Restaurants opening, closing and pending

What's Cooking:

The Week In Eats

by Elisabeth Holm

Get Out!

Small Bites

Little Vittles

You Ask We Answer

Culinary Mysteries Solved

Top 5:

DJ Eats

by Kelly White

Choice Platters

Watering Hole:

Bridgid's

by Will Dean

It's Where We Drink

Food Articles

That's Amore!
Marc Vetri's lo-fi Osteria lives up to expectations.

- Elisa Ludwig
Forked Tongue:
Amuse Artistry
Despite Americans' bigger-badder-better reputation, we still love little things: iPods, tiny cell phones, Mini Coopers. Enter the amuse-bouche.

- Termeh Mazhari
Feeding Frenzy
Restaurants opening, closing and pending

- Drew Lazor
What's Cooking:
The Week In Eats
Get Out!

- Elisabeth Holm
Small Bites
Little Vittles
You Ask We Answer
Culinary Mysteries Solved
Top 5:
DJ Eats
Choice Platters

- Kelly White
Watering Hole:
Bridgid's
It's Where We Drink

- Will Dean

Join the
City Paper
Mailing List

Name	please enter your name
Email (will not be published)	please enter a valid email
Comment	please enter a comment
Enter the security code on the right in the textbox below.
Security Code	please enter the code
	Join the City Paper Mailing List

search for:
within:	of
more jobs	(use zip* or city, state)*

Category:
Keywords: