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SSI國際唎酒師
18歲開始飲酒，初接觸清酒則源於十多年前的山旮旯日本自駕遊，總喜歡買”地酒”返酒店飲。直到在2019年會津紅葉之旅後，我決定，學一點清酒知識，最基本都知自己飲甚麼。 清酒的資歷，大概有SSI、WSET及JSA，我最初看著這些英文簡寫都是模不著頭腦，再看syllabus，會發現很相似。三個清酒資歷縱有相同之處，其實各有著眼點。今次先講解SSI的清酒資歷，幅蓋及分別，及一些心得。 SSI國際唎酒師，SSI指Sake Service Institute，源於日本，由日本酒サービス研究会・酒匠研究会連合会頒發的資歷。唎酒師，指以客人出發，去推廣及介紹清酒。它在1991年創立，是歷史最悠久的清酒資歷。 SSI使用的書本名為…
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You probably know I work in the wine industry but you may not know that I’m a HUGE nerd for sake. Thank you so much Monica Samuels and @accidentalbarnyc for having me at this Tozai Summer of Sake virtual tasting seminar! All of these sakes are delicious, but what was new to me was my new favorite cocktail, the matcha maiden! (The Tozai Snow Maiden nigori with matcha powder and optional agave. I’m a matcha purist so I went without.) It’s DELICIOUS. I can’t wait to visit Accidental Bar next time I’m in NYC (NYC friends go there please so I can live vicariously) and drink sake irresponsibly. 😊 (Last photo is my tasting partner Queen, who got too sloshed to share her tasting notes.) #sake #tozaisake #sakeeducation #sakecocktail #summerofsake https://www.instagram.com/p/CRSGNXEDTX6/?utm_medium=tumblr
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"Born" Muroka Nama Genshu Junmai Daiginjo:
50% Semaibui, 17.5% ABV, +4 SMV, 1.8 Acidity, Yamada Nishiki & Tama Sakae Rice, KAT09 Yeast
Tasting Notes:
It is MUROKA (uncharcoal filtered), NAMA (unpasteurized), GENSHU (undiluted) sake. Aged in a regulated-10 degrees Celcius environment, this sake conjures a rich aroma of ripe pears and fresh full-bodied flavor that is smooth, round and pleasantly sweet.
Katoukichibee Shouten: Located in the historic city of Sabae in Fukui Prefecture, the city flourished as a temple town during the 13th century, and became a castle town during the 18th century. It is now known as a city of craftmanship, full of artisans who produce traditional crafts such as laquers, pottery, and cutlery.
The Katoukichibee Shouten was founded 150 years ago and is now in their 11th generation. The brewery is known in the states as the BORN brewery. In Sanskrit, born means "pure" and “striking truth,” as well as stands for “birth to the future” and “creativity.” This word represents the brewery’s strong belief that “a bright future awaits those who put in the effort and as long as one is alive, one can always reset their life no matter how many mistakes he/she makes.” With this sense of craftsmanship, they only produce Junmai grade sake. They use water that comes from an underground water source from the local Hakusan Mountain range pumped from a well about 604 feet (184 Meters) deep. They also employ the best sake rice, Yamadanishiki and Gohyakumangoku, as well as their original house kobo yeast. The average milling rate of the sake rice is less than 40%, which means that their sake is extremely high quality, and it goes through a long-term fermentation stage at freezing point to receive a sophisticated flavor.
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