Nama-zake

We have previously released some news about our philosophy on storing nama-zake.

I have since then learned that there is a Norwegian importer planning to release a nama-zake (brand or kura name, Terade Honke) at Vinmonopolet(government operated outlet system for alcoholic beverages) bestillingsutvalg(the potrfolio of products which can/has to be ordered by the individual outlet). This importer is quite satisfied with the fact that the cold storage of these outlets are kept at 12-15 degrees C. We think this is very interesting, and lots can be learned by this experiment.
As we wait for this to take place, we are eager to learn more about the storing and aging of nama-zake. As such, we invite everyone with experience, knowledge or opinions about this, to send us comments!

Kjetil

Sake sales rep for Oslo

We are proud to announce that we now have a sake sales representative for Oslo. Yutaka Otashiro has long experience in importing, selling and distributing alcoholic beverages of various kinds.



This photo is from a sake and food pairing event at the brewery, were Yutaka totally impressed us all with his cooking!

Labels

We have done some adjustments and changes to our labels.

From now on, they will all have a name.
Also note the text about cold storage and that the nigori has pressure!

Click on the picture for larger image

Extreme products will be available in “Vinmonopolet”:

Finally, some extreme products will be available in the government owned outlet system for alcoholic beverages, “Vinmonopolet”:

In the recent past we have been having a little bit of extra fun, and now in September it will be possible to see the outcome:

Junmai-shu. This is our only pasteurized sake, and therefore the only one which can come in the usual portfolio of Vinmonopolet. This is a sake made by the traditional Yamahai-shikomi method. (Well all our sake are!) An aromatic sake with good mouthfeel.

Since unpasteurized sake must be kept cool, such cannot get to the standard portfolio at Vinmonopolet. We think this is regrettable. For starters Vinmonopolet does not offer refrigerators or cold storage in their stores. In addition, no wholesalers/distributors with delivery agreement with Vinmonopolet has cold storage.

This means that Norwegian consumers do not have access to unpasteurized sake. Unpasteurized sake is more lively than pasteurized. In many ways it speaks with capital letters, or without filter if you will.

To try to do something with this, we challenge our customers to order directly from the outlets. This is referred to as special orders. This is done by the individual customer at Vinmonopolet outlets. We will then send the stuff by Post. The two to three days delivery time for this shipment is acceptable, even for nama-zake!

We now have 4 unpasteurized sakes:

Niogori. Milky White and slightly sparkling, with a grains of rice.

Nama-Genshu. Fermented with the famous Masumi-yeast. Peaches and sweet flower.

House Yeast. Fermented with naturally occurring yeast. Wild Raspberry and yuzu.

Yamahai motoshibori. A pressed moto (yeast starts). Intensely acidic, almost like rhubarb.

Kanpai!!!

A Norwegian sake adventure

Sake from Nøgne Ø. Photo: Gunnar Lie
Source:Dagens Næringsliv, 06.08.10,Vinguiden; Merete Bø

After several years of planning could finally micro brewery Nøgne Ø initiate its own sake production in January this year.

Although sake has roots stretching back to the year 700 AD in Japan, sake has been an unwritten chapter in the Norwegian context. Until now.

Japanese rice is imported to get the best result, although Nøgne Ø for fun also tried the Italian matrix. Some of the rice Nøgne Ø User Name Yamada Nishiki, also called the King of sakeris and regarded as the most exclusive and best brand. While most of the rice is of type Ginpu coming from Hokkaido.

This has resulted in three very different cases that were launched in May this year. Unfortunately, production is small and the bottles have not yet found its way to Vinmonopolet shelves. It is expected however, that they appear in the order range in autumn. So far, only a few selection of restaurants and bars that have bottles from the menu. But those who wait for something good does not wait in vain.

Read more, check test, see the selection: http://www.dn.no/vinguiden/article1950549.ece