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Kanpai!
10 Facts about Saké
Uncover the secrets of saké & discover the ‘The Wine of Japan’. Allow Misaki Saké to offer you a brief introduction to the art & craft of Japan’s esteemed national drink.
1.
Made of only water, rice, koji & yeast, saké is all natural & contains zero sulfites nor any additives.
2.
Saké has an alcohol content similar to that of wine — it is not as boozy as gin, vodka & other spirits. It has an average alcohol content of 15-16%, which is just a couple of points above some beefy wines.
3.
Saké has far lower histamine levels than wine & thus drinks far cleaner.Enjoyed in moderation, saké can even contribute to better health! This is thanks to its content of enzymes &amino acids. Health benefits include a boost for your super natural killer cells, an improved metabolism & even clearer skin.
4.
Having more complex flavour components than wine, the variety of meals & types of food saké can be paired & enjoyed with is far greater.
5.
Saké is fermented, not distilled! Hence why it is called a saké‘brewery’. The know-how of rice &saké entered Japan following the introduction of wet-rice cultivation in 300 BC.
6.
Brewing saké is much more complicated & time-consuming than the production of wine. Theprocess requires masterful knowledge, great discipline & absolute attention to detail.
7.
Steeped in tradition, Misaki Junmai Daiginjo is slow-brewed by our talented Saké Master (‘Toji’ in Japanese) at a brewery located in the lush & hilly Okumusashi area of Japan’s Saitama Prefecture.
8.
It is the core of the rice grain (the ‘shinpaku’) that is essential to premium saké brewing.Before brewing, each grain used to produce saké must undergo a ‘polishing’. The partthat is polished away contains proteins& lipids (fats) that are not suitable for saké brewing.
9.
Saké is categorised based on its rice polishing ratio & subsequent quality. Junmai Daiginjo is an A-list classification of saké, only brewed with rice polished to a minimum ratio of fifty percent. Plus, no alcohol is added during the production of a Junmai Daiginjo saké.
10.
10. Saké contains much less acidity than wine. It comprises of 80% water & doesn’t include tannins nor sulphites — its taste profile, savouriness, umami, acidity& sweetness are thus all more delicately balanced.
Kanpai!
10 Juicy Facts About Yuzu
Discover a secret of Japanese culture & cuisine. Allow Misaki Saké to offer you a brief introduction to the spectacular Yuzu citrus fruit.
1.
Yuzu is an extremely healthy & nutritious fruit, containing as much as three times more vitamin C than lemons. Apart from its seeds, every part of the yuzu fruit can & should be consumed.
2.
Yuzu contains powerful plant compounds including carotenoids, flavonoids & limonoids – all which act as powerful antioxidants.
3.
Yuzu is a citrus fruit of East Asian origin. It is a member of the Rutaceae plant family & is believed to have originated as a hybrid of mandarin orange & the ichang papeda.
4.
The yuzu fruit has a unique taste that can be described as something between a lemon &a mandarin.
5.
The Japanese use & consume yuzu in a variety of ways. It is used as the main ingredient for a number of the most distinctive Japanese delicacies, including yuzu marmalade, ponzu sauce & yuzu kosho.
6.
Yuzu fruit maypromote heart health. Medical studies suggest that yuzu extract may improve blood flow by having anti-clotting effects that inhibit the grouping of platelets.
7.
Yuzu extract may even protect your brain. Various studies have found that the long-term intake of yuzu extract improved brain function, memory & blood sugar control.
8.
Yuzu oil’s distinct aroma carries notes of mandarin, bergamot, lemon & lime. A number of studies note that yuzu oil delivers soothing effects that can potentially help in reducing stress, tension & anxiety.
9.
Traditionally, yuzu is commonly added to pastes, powders, jellies, sweets & tea. Yuzu has since gained popularity as an ingredient used in European fine cuisine, A-list restaurants & high-end bars.
10.
’Kanpai!’ is the phrase used to say ‘Cheers!’ In Japan.
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