Photo by James Hadfield
With the oppressive swelter of summer now safely behind us, it’s time to sit back and enjoy some quality nihonshu. There’s just one problem: where on earth to start? We asked Maiko Yoshida, manager at the Omotesando Hills branch of Hasegawa Saketen, to recommend a few bottles for the coming months.
1. Azumaichi
Type: Junmai Ginjo
Origin: Saga Prefecture
“Mature umami flavors and a refined scent and aftertaste—this slips down really easily. Refreshing and well-rounded, you can drink it on its own, though it also goes well with boiled vegetables.”
¥1,754 (720ml)
2. Aramasa
Type: “Towazugatari” Yamahai Junmai
Origin: Akita Prefecture
“Expect some fairly complex flavors and a concentrated burst of umami. Some people find it a bit strong when drunk straight, but it’s delicious when warmed. Try it with nimono (simmered food) or niku-jaga.”
¥1,350 (720ml)
3. Yama Otokoyama
Type: Junmai Ginjo
Origin: Yamagata Prefecture
“We have this made especially for us by Otokoyama in Yamagata. It’s another ‘yamahai’ type, but it’s very different to the Aramasa: refreshing and slightly fruity, and you can drink it in a variety of ways—warm, or even from a wine glass. It goes well with blue cheese.”
¥1,470 (720ml)
4. Isojiman
Type: “Nakazumi” Daiginjo
Origin: Shizuoka Prefecture
“Like the Kamoshibito Kuheiji, this is a Hasegawa original. It has a clear, balanced flavor with very little bitterness. I’d recommend drinking it on its own—maybe having a glass just before bed.”
¥2,300 (300ml)
5. Kamoshibito Kuheiji
Type: “Becchu” Junmai Ginjo
Origin: Aichi Prefecture
“This has a fruitiness and clean acidity reminiscent of white wine, and goes well with cheese. It’s perfect for people who aren’t used to drinking nihonshu. Oh, and its box is cute, too.”
¥3,150 (500ml)
3F Omotesando Hills, 4-12-10 Jingumae, Shibuya-ku. Tel: 03-5785-0833. Open Mon-Sat 11am-9:30pm, Sun & hols 11am-8:30pm. Nearest stn: Omotesando or Meiji-Jingumae. www.hasegawasaketen.com
Share:
Email:
Print:
(1 votes, average: 5.00 out of 5)
Loading ...
