Happy World Sake Day
Dear connoisseur
While in Switzerland the sun is lower in the sky, it is slowly getting darker and the days are getting shorter, in the Land of the Rising Sun there is a bright atmosphere of action:
Because October 1 is Nihonshu no hi – World Sake Day – and Japan is starting a new brewing season.
Sake is considered an integral part of Japanese culture and was added to UNESCO's list of «Intangible Cultural Heritage of Humanity» last year. The UNESCO award recognizes not only the craftsmanship of sake production, but also a tradition that has existed for over 1'000 years.
So there are more than 1'000 good reasons to raise a glass and celebrate with a drop of honest brewing artistry. We say kanpai!
Heartily good
Over the years, we have grown fond of the Inata Honten Brewery, both for its family atmosphere and its taste. Here, authentic brewing is practiced and brewed for moments of enjoyment, as with Goriki Junmai – an aromatic, powerful, and tangy sake. With plenty of umami, it is an ideal accompaniment to aromatic dishes – or with Inatahime Ryokan – an exciting, appetizing Junmai. Medium-bodied, floral-tangy, and despite fruity notes, rather dry on the palate.
Velvety harmonious
Asahimai Junmai has been with us since our first import, as this velvety, full-bodied Junmai appeals to every sake fan. With a sweet note and a long finish, this premium sake can be enjoyed cool or hot and is also known among connoisseurs as the ‘fondue sake’ ;)
The impressive Junmai Ginjo Kokuryu Jungin is also harmoniously indulgent. Fresh and lively, yet flavourful and dynamic, this beautiful all-rounder is the ideal accompaniment to a festive Nihonshu no hi menu.
Impressively profound
For true connoisseurs, the crowning glory is the noble Daihoju. Lively and fragrant, this sake impresses with its complex bouquet and delights the palate with its powerful, yellow-fruity flavour and pronounced acidity, leading to a long, beautiful finish. Truly golden.
And for the digestif, we serve the ‘Edo’: the amber-colored Shirayuki Edo Genroku, fermented in wooden barrels (taru), surprises with a salty nose and sweet palate. The perfect dessert and popular with our connoisseurs for years.