The Japanese Sake Bible by Brian Ashcraft

Author:Brian Ashcraft
Language: eng
Format: epub
Publisher: Tuttle Publishing

Photos of the previous toji Hiroshi Yamane and the current one, Yasuo Yokosaka.

A line-up of Furosen-brand sakes.

It’s those deep flavors that, in 2019, led the world-class Noma restaurant in Copenhagen to select Uehara Shuzo’s Soma no Tengu sake for its pairing menu (see tasting note on page 247). “Suddenly, I got a call from my sales agent, who said, ‘Congratulations!’ I said, ‘For what?’” Uehara had never heard of Noma, but after looking up the famed restaurant online, he was bowled over and delighted that such an internationally renowned restaurant was carrying the hand-crafted sake made at this little brewery in Shiga.

“We’re not focused on how our sake pairs with food,” says Uehara. “Every year the variables change: the rice is slightly different, the weather is different … So you can’t pinpoint specific flavors in certain meals. If pairings emerge, great,” he says. “But we’re not thinking about that at all.” At Uehara Shuzo, they’re only thinking about how to make delicious sake.

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