Virtuoso Insights - June/July 2008 - (Page 24) types of sake The Japanese government identifies these classifications of sake: ginjo-shu — uses milled white rice so that 60 percent or less of the grain remains. Also contains rice koji (cultured grain), water, and, in many cases, brewing alcohol. generally has a fruity bouquet and a cool, fresh flavor. Junmai-shu — Includes only white rice, rice koji, and water. known to have a rich, smooth flavor and full bouquet. honjozo-shu — Made from white rice milled with only 70 percent or less of grain remaining, as well as rice koji, water, and brewing alcohol. Features a mellow bouquet and crisp flavor. All other types of sake fall under the category of Futsu-shu, or “normal sake,” the equivalent of table wine. Each brand features the distinctive flavor of its particular brewery. paying homage to the “drink of the gods.” o place reveres this “drink of the Gods” — called nihonshu or, more casually, O sake in Japan — so much as Tokyo, the country’s dynamic capital. Of course, in this ever-evolving city where robot legs and media immersion pods are the latest trends (until tomorrow, at least), sake is getting a sexy new makeover at the myriad upscale pubs that have popped up across the metropolis. You’ll find more than one hundred brands of sake at Akaoni (2-15-3 Sangenjaya), one of Tokyo’s top taverns. Noted for its intimate, welcoming ambiance, Akaoni’s warm staff is eager to assist the novice. Sasagin (1-32-15 Uehara), another upscale pub, features an impressive, regularly rotating stock of nihonshu. The stylish Japontei (3-4 Kojimachi) always attracts a young, hip crowd, while Takara (3-5-1 Marunouchi) in the Tokyo International Forum features a full sake menu in English. For a more classic experience, try Sasashu (2-2-2 Ikebukuro), which offers private, upstairs rooms and an atmospheric main room with open fire pits. In the popular Ginza District, you can join the city’s sake connoisseurs at Sake No Ana (3-5-8 Ginza), a cheerful spot with some 130 varieties available for sampling. By the way, all sake taverns offer some food, while many are full-fledged restaurants, serving exceptional sashimi and other dishes to wash down with your sake. And while many Americans tend to drink sake hot, most Tokyoians are cool to the idea. Warming fine sake tends to conceal the rice wine’s true flavors, so premium sakes are served slightly chilled or at room temperature. n Sushi at the Hotel Seiyo ginza. where to stay The Virtuoso network includes a number of luxury hotels in Tokyo, including the Hotel seiyo Ginza, a rosewood Hotel. A haven within the glitzy ginza district, this rosewood hotel features individually appointed rooms and the largest baths in Japan. Virtuoso guests enjoy a room upgrade, if available; full breakfast daily; and Afternoon Tea for two, once per stay. Stay three or more nights through december 31, 2008, and receive an upgrade at time of booking, if available. From JPY52,000 (approx. US$525) per room, per night. I nSI D ER T I p : bringing a souvenir bottle of sake home from Japan? unlike other wines, sake is not usually aged and is best drunk within a few months of purchase. Also, because premium sake begins to oxidize once opened, try to consume the entire bottle within a few hours — at the very least, a few days (remember to refrigerate). 24 Virtuoso insights
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