Shiga prefecture is in the centre of the Japanese Archipelago and is known as ‘Lake Country’ due to one-sixth of it’s total area being Japan’s largest lake, the beautiful Lake Biwa. Lake Biwa is 670 km2, which means that it is bigger than the famous Awaji Island [which is about the same size of Singapore, and has a population of over 150,000 people]. Lake Biwa is surrounded by very fertile plains and beautiful mountain ranges and two of it’s most well known neighbours are the prefectures of Kyōto and Nara.
Uehara Shuzō was founded in 1862 and is located in Takashima on the North-western side of Lake Biwa. Shiga is known for its pure water and the streets of Takashima are lined with fresh water canals and this natural spring water flows into the brewery for their Sake brewing. The brewery produces about 80% of its Sake with local Shiga rice and other rice is only brought from other prefectures when it is not grown locally.
These 7th generation family brewers have gone back to producing more of their Sake each year without any additional cultivated yeasts and always use traditional brewing methods where possible. They have also revived the tradition of using wooden casks for fermenting some of their Sake as they believe it provides better insulation for cold and heat rather than metal that is more likely to react to ambient temperature. The brewery also still uses a beautiful all wood press which takes 3 days to gently press the Sake rather than the 12 hours it would take if they used a modern mechanical horizontal press.
Uehara Shuzō ‘Kioke Jikomi’ 2011
Style: Junmai Daiginjō Yamahai Muroka Nama Genshu
Serve: Chilled
‘Kioke Jikomi’ is Sake that has been brewed in wooden tanks rather than the modern stainless steel tanks, which gives a hint of delicate, sweet wood fragrance as well as a delicate cedar flavour. Delicate white flowers, pineapple and pears on the nose. Rich, weighty palate with a hint of nashi pear with a mineral backbone and fine acidity. The finish is clean and dry with a touch of warmth.
Bottle Size: 720ml
Junmai = Pure Rice Sake
Daiginjō = Rice polished down to 50%
or less of its original size
Yamahai = Traditional Yeast Starter
Muroka = No Charcoal Filtration
Nama = Unpastuerised
Genshu = Undiluted
Rice type: Tamazakae
Rice polishing: 50%
Alcohol: 17.5%
Yeast Strain: Natural
NEW IMPORT
April 2012
You may have tried Soma no Tengu matched on the degustation menu
at ezard restaurant, Melbourne:
with Chef Teage Ezard’s - Sesame crusted kingfish sashimi with crème fraîche custard, black garlic, citrus and hazelnut dressing
at the 2011 Sommeliers Long [Girl Power] Lunch, Melbourne as chosen by sommelier Sonia Bandera:
with Chef Paula Lawdorn’s ‘Taste of Ocha’ - Crunchy prawn, oyster ponzu, salmon tartare
at TOYS ‘Water’ dinner, Melbourne:
with Chef John Paul Twomey’s ‘Shellpool’ - Abalone, school prawns, mussels, seafood jelly, sea lettuce, edible ‘coral’ [white fungus in beetroot jelly]
Chef Darren Templeman at Restaurant Atelier, Sydney created a fantastic match at a recent Sake degustation for the Soma no Tengu:
Truffle Risotto with freshly shaved White Alba Truffle and Seared Scallop
Uehara Shuzō ‘Soma no Tengu’ 2012
Style: Junmai Ginjō Muroka Nama Genshu - Usunigori
Serve: Chilled
Soma no Tengu is Gingō, Muroka, Nama and Genshu as well as also being ‘Usunigori’. A Sake that is ‘Nigori’ means that the Sake is ‘Cloudy’ because some of the fermentation sediment has either been left in, or added to, the finished Sake. In this case ‘Usu’ [literally - thin] means that this Sake is ‘lightly’ cloudy, where the lightest part of the sediment is left in from the soft pressing of the sacks filled with fresh Sake [liquid and solids together].
Soma no Tengu should be gently shaken before pouring so that the sediment is distributed evenly. This Sake has a beautiful silvery colour with a delicate sour, yet sweet, nose with hints of Jasmine rice and almond. Soma no Tengu has a creamy, sweet front palate, lightly sour side palate and a dry finish. Delicate and refined.
Bottle Size: 720ml
Junmai = Pure Rice Sake
Ginjō = Rice polished down to 60%
or less of its original size
Muroka = No Charcoal Filtration
Nama = Unpastuerised
Genshu = Undiluted
Usunigori = Lightly Cloudy
Rice type: Yamada Nishiki
Rice polishing: 59%
Alcohol: 17.5%
Yeast Strain: Natural
