Saké...a must when I'm eating out and having sushi, but I've only had it at home maybe three or four times. I suppose a relative lack of selection is to blame, but there is a selection nonetheless and I intend to select. And so I did...and I bring you one that I recently tried, called Momokawa Organic Junmai Ginjo.First off, this is the first organic saké I've ever had, which makes sense because it's the only American made USDA organic made right now, hailing from Oregon. Second, what's junmai ginjo?
"Junmai" means that no distilled alcohol was added in the process, which is how saké was originally made. Some types add alcohol, not to increase the strength, but it's said it brings out aroma. Ginjo saké refers to a labor intensive saké without machinery, using highly polished rice, fermented at colder temperatures, all of which creates a light and fruity product.
Now on to this particular saké, the Momokawa. This brewery is definitely on the green side because in addition to creating an organic saké, they print the label on tree free paper and use recyclable materials for the cap among other things. This cold saké had some nice, subtle pear, cucumber flavor but overall, it didn't really finish as nice and smooth as I'd like. I've had flavored saké from this brewery that I've enjoyed more, but it was nice to have some saké at home (with sushi) for the first time in a while.
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