I have always been afraid to try sake. I’m really not sure why. I think it’s because of the assumptions I had made, what I thought it would be: alcohol-y tasting & smelling & knock-me-off-my-feet strong. But, one Friday in June, I was feeling adventurous didn’t want to look wussy in front of my new travel blogging friends, so, when they suggested we stop by the Artisan Sake Maker on Granville Island for a quick tasting, I was gamereluctantly went along.A quick background lesson for those unfamiliar with this Japanese drink: sake is a rice-based alcoholic beverage. It’s made through a brewing process kind of like beer. However, alcohol content is much stronger than wine or beer (hence my fear of ever trying it). Wine generally contains 9–16% alcohol, most beer is 3–9%, whereas undiluted sake is 18–20% alcohol (!!!), although this is often lowered to around 15% by diluting it with water prior to bottling.
Now that you understand the facts, you can understand my nervousness as we stepped into the little shop. The woman behind the counter, a first generation Japanese-American, told us about the sake making process & invited us for a sampling. Since my friends actually live in Taiwan, they were extremely familiar (& in love) with sake & were all about sampling, while I still had qualms about the whole thing – it was only 11:30am!
(C) Christina Saull – All Rights Reserved
(C) Christina Saull – All Rights Reserved
The first one we tried was the Osake – Junami Nama– 15% alcohol. I nervously brought the glass to my lips, took a sip & tasted… nothing. It was completely smooth, with zero alcohol taste – it was practically like sipping water! This first sake is “lively & bright with pear, melon, citrus notes; an ideal companion to seafood” – not that I could really taste any of that (I think, like wine, it’s a process to learn the different notes while tasting).My nerves a bit calmed, I tried the next, & strongest, one: Osake – Junmai Nama Genshu – 18% alcohol. I motioned for only a little amount to taste, still afraid it was going to knock me right over. Instead it was refreshing, “fragrant with tropical fruit aromas, rich and creamy with a dry, lingering finish; it is well matched with a variety of foods” (or so they say).
(C) Christina Saull – All Rights Reserved
We chatted a bit more, as our purchases were wrapped up (& by “our,” I mean, “my friends”), & we were even allowed to peek in the back to see the press that they use in the process of making sake. As we headed to lunch, a little lighter on our feet, we ran our hands over the rice they started growing out on the patio – they’re hoping to be entirely self contained in a few years, without needing to import anything from Japan.
(C) Christina Saull – All Rights Reserved
Great images Christina
I discovered my love for sake in Japan – until then I had some cheap variety sold in the UK but I totally changed my mind when I had the good stuff! I think it’s important to give things a second try ;) With sake especially I’ve learned how diverse it can taste. The ones you sampled sound fantastic. Kampaii!