Thursday, October 10, 2013
The Joy of Sake
The first time they come to our store, customers often say, “You have a great selection—there are so many wines I don’t know where to begin!” Having worked at 67Wine for about three years now, that initial awe is not lost to me. On Thursday, I remembered what it felt like to walk into a place and be completely overwhelmed and excited about what is before you. The Joy of Sake is a yearly event that is held in honor of some of the world’s greatest sake accompanied by fifteen of New York’s finest restaurants. More than 300 bottles of sake were open, ready to be enjoyed alone or with food. The sake were broken down by grade (junmai, ginjo, junmai ginjo, daiginjo, and junmai daiginjo) and presented to eager guests in official sake competition cups.
Towards the end of the night, I came across a truly special sake. For those who are not familiar, sake is typically drunk at room temperature or slightly chilled, not scalding hot as at many Japanese restaurants. But there are some that can be gently warmed, and are truly beautiful when done correctly, and this was the sake I was most excited to try. While I was waiting for my serving to be warmed, I received a sample of it at room temperature. It was subtle with earthy notes on the nose and very elegant. But once warmed, its true potential shone through. It was now a full, fragrant sake with great character. For those who have yet to experience it, slightly raising the temperature can really open up a sake and bring forth flavors and aromas not initially sensed.
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