Yuki No Bosha “Cabin In The Snow” Sake – Presentation Transcript
YUKI NO BOSHA Junmai Ginjo
Brewery: Saiya Shuzouten Prefecture: Akita Ricetype: Akita Sake Komachi Seimaibuai: 50% Alcohol Content: 16% Sake Meter Value: +1.0 Acidity: 1.9 Sake Name English: Cabin in the Snow Technically qualifying as a Junmai Daiginjo
Tasting Notes This Junmai Ginjo is produced in Akita Prefecture in the Tohoku Region of northern Honshu. This sake has the nose of peaches and strawberries and is best served chill. Light Soft Mouthfeel Sweet Fruity
Talking Points The image on the front of this bottle is one of the most meaningful symbols in the sake world. It is a sugidama, a large ball created from cedar needles that sake makers hang in front of their breweries during the brewing season. Akita is famous for rice farming and its sake breweries. It is well-known for having the highest consumption of sake in Japan. Recommended Dishes This sake compliments sashimi and grilled foods. Will balance spicy foods.
Talking Points The image on the front of this bottle is one of the most meaningful symbols in the sake world. It is a sugidama, a large ball created from cedar needles that sake makers hang in front of their breweries during the brewing season. Akita is famous for rice farming and its sake breweries. It is well-known for having the highest consumption of sake in Japan. Recommended Dishes This sake compliments sashimi and grilled foods. Will balance spicy foods.
This is the second episode of our new series on Sake. This weeks episode covers the awesome goodness of “Nigori Sake” and we review “Tozai: Snow Maiden Jinmai”. Special Thanks to “The Sake Shop” check them out @thesakeshop on twitter.
Dont forget t follow us @MeetoWorld on twitter http://www.meetoworld.com http://www.facebook.com/meetoworld
Hale Modern Macrobiotic Cuisine is absolutely the bomb. Let me start by saying that I am a carnivore, a died in the wool backyard barbecue, mac cave meat eater. that said I was a bit leery about eating some full on Birkenstock clad tree hugger fare which in my mind automatically meant no flavor or even Tofurky was gonna enter my temple of a body.
I stand fully corrected, this stuff rocks and not only looks like food It actually tastes like food. I had Kuruma-Fu Katsu with the Apple Miso sauce for lunch and it was incredible. You are not gonna believe me when I say it was actually better than real chicken katsu but really it is true not even fingers crossed true-ish. I was pleasantly surprised.
Look I gotta tell you whats even better is I liked it so much I came back for dinner and had the Killer Kajiki Burger with Basil Cream Sauce. Hands down the best Fishwich in the Islands. It is served on a heavenly whole wheat grilled bun with micro greens and a sweet onion.
By the way my only knock might be desert but it was just good not quite broke the mouth; however, that may be due to the lack or processed sugars.
It is not the cheapest lunch by any means but Hale is well worth the money and well it won’t kill you.
Since my initial feat of eating Vegan food at Hale Last week friday I have eaten here 4 times in the last week.
I think I might need to buy some organic clothes, grow a beard and bathe myself in lavender and pachouli essence.
The food is great and not that expensive once you realize that many of the ingredients have to be imported from Japan and cannot just be substituted for what we have here in country.
There is a huge quality difference in baseline ingredients here vs Japan. You’ll have to trust me or just go visit Japan to see for your self.
I got the Buta Niku (pork) and Mochi Cheese Okonomiyaki, a side of grilled potatoes with bacon and a bottle of Nigorizake about $36 for all of that and it was awesome. As close to Japan food as you may get here in Hawaii.
The chef’s and waiter were friendly and no I wasn’t on vacation nor am I Japanese as one reviewer stated (although I a pretty fluent and I spoke to them in Janglish). Our chef was even flirting with the ladies in our party. If your nice to them I think they open up a bit.
I read several of the reviews and I think there are some very interesting misconceptions of what Teppanyaki is all about
I spent some time in Japan and ate out a lot due to the dorm rooms of my university have a smallish kitchen. There are tons of Teppanyaki-style places to eat in Japan most of them have no show.
The showy performance you get from places like Benihana or Tanaka’s of Tokyo is just not the normal thing. They were adapted for Western Lifestyle. Most Teppanyaki Chefs, Ramen Masters, and the like (not cooks like a Highway Diner) have years of specialized training as you would see in martial arts, many are multigenerational tradesmen that have have Teppanyaki in their family history for thousands of years. They just don’t do onion volcanos and it doesn’t matter they make food and they make it awesome with so much attention to detail and plenty of care put into everything.
You can have you show I’ll take the end results anyday.
The food is great and not that expensive once you realize that many of the ingredients have to be imported from Japan and cannot just be substituted for what we have here in country.
There is a huge quality difference in baseline ingredients here vs Japan. You’ll have to trust me or just go visit Japan to see for your self.
I got the Buta Niku (pork) and Mochi Cheese Okonomiyaki, a side of grilled potatoes with bacon and a bottle of Nigorizake about $36 for all of that and it was awesome. As close to Japan food as you may get here in Hawaii.
The chef’s and waiter were friendly and no I wasn’t on vacation nor am I Japanese as one reviewer stated (although I a pretty fluent and I spoke to them in Janglish). Our chef was even flirting with the ladies in our party. If your nice to them I think they open up a bit.
I read several of the reviews and I think there are some very interesting misconceptions of what Teppanyaki is all about
I spent some time in Japan and ate out a lot due to the dorm rooms of my university have a smallish kitchen. There are tons of Teppanyaki-style places to eat in Japan most of them have no show.
The showy performance you get from places like Benihana or Tanaka’s of Tokyo is just not the normal thing. They were adapted for Western Lifestyle. Most Teppanyaki Chefs, Ramen Masters, and the like (not cooks like a Highway Diner) have years of specialized training as you would see in martial arts, many are multigenerational tradesmen that have have Teppanyaki in their family history for thousands of years. They just don’t do onion volcanos and it doesn’t matter they make food and they make it awesome with so much attention to detail and plenty of care put into everything.
You can have you show I’ll take the end results anyday.
Fresh Chamber Contemporary Salon d’Art – kickoff event presenting Schubert Octet – live chamber music performed by 8 of Honolulu’s premier classical musicians. Exhibited art by Chuck Davis. Live art: guests are invited to draw/sketch during the performance. Poetry wall: read, write, recite!
Cost
Payment required. $20 general/$15 students. Food + Wine available for purchase.
Fresh Cafe
Popular cafe in the midst of Kaka’ako specializes in espresso drinks, italian sodas and teas, gourmet salads/sandwiches, and homemade cookies and desserts. Free wifi, movie night every 1st and 3rd Thursday. Open late – MTW til 1:30 am, TWTh til 2:30 am, Sunday til 8 pm.
You are invited to the following event:
Fresh Look Wine Tasting and Networking Event
Blended Productions and Lanai Media are hosting a wine tasting and networking event at FreshCafe Hawaii, We will be showcasing Lanai’s great new wine and some great selections from Kaena Winery.
Lanai’s winemaker Mikael Sigouin of Kaena ( Ka En Na ) has been knocking some great Grenache blends out lately and he deserves the lion’s share of the credit. Mikael Sigouin, a native Hawaiian, makes Rhône varietals for his own label and as assistant winemaker at Fess Parker Winery.
Wines Featured:
Kaena Hapa Blanc’
Kaenna Granche
Lanai’s Look Me in the Eye
Come network with business professionals and make new connections to expand opportunities. It will be an evening of good conversation, delicious food, music and some fun along the way. Let’s get Blended
Date:
Wednesday, October 28, 2009 from 5:00 PM – 8:00 PM (GMT-1000)
Location:
Fresh Cafe
831 Queen Street
Honolulu, HI 96813
Fresh Cafe is a not new spot to enjoy made to order sandwiches, delightful deserts, coffee drinks and the iced teas are to die for. Fresh Café offers free WiFi, and stays open late into the night. (Until 1 a.m. Mondays through Thursdays, and 2 a.m on Fridays and Saturdays.)
Has $1 coffee every night after 8PM and what a bargain that is on these trying times. The best part is the free wifi so I can GTD without the interruptions of home. If you get hungry they make some pretty mean snacks and pastries too like these Bagel Danishes.
So if you are in the Kakaako area come on down to Fresh Cafe and enjoy. Eh, but don’t friggin’ bother me ’cause I’m busy.
Snooth is the world’s largest and fastest growing community of wine lovers. From beginners to experts, we help everyone find better wine. Snooth is the world’s most comprehensive wine site, featuring millions of reviews and hundreds of thousands of wines. With the slew of cutting edge features that we have pioneered, Snooth is changing the way people buy wine.
Now even of you are a wine noob you can look like a connoisseur with the Snooth Wine iPhone App.
The app is FREE my favorite iPhone app price and it is very useful. Being location aware it will bring over 1 million wines to you phone in a handy and easy to use database. It will hook you up wit pricing, reviews, and what stores have you tasty libation in stock.
Using Snooth’s iPhone application to search for wines within a zipcode, read reviews, and compare prices worldwide. Music by Orba Squara – http://www.myspace.com/orbasquara
Today we picked up the first bottles to come from the vineyards in Santa Ynes, CA. Check out “Look Me In The Eye” Wine by @LanaitheDJ. Video by @DocRock
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