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Winner! Or Time to Plan a Japan-themed Dinner

11-Feb-2007
 
 
 
 
At the end of our Little Tastes program at Dahlia Lounge the guys from SakéOne told us to look inside the little paper koi that we each had at our table setting.  We were looking for a little post-it that said "g".  I found one in my little fish which meant I’d won a bottle of their premium saké "g". 
 
g was not part of our official tasting, although toward the end of the evening they were walking around pouring tastes.  I was still working on my first three glasses of saké, though, so didn’t have a chance to sample it.  So I can’t yet tell you what it’s like. 
 
According to SakéOne’s site:
As Americans continue to build a thirst for premium saké, G answers the call for an ultra-premium, super-sexy saké tailored to and bottled for the American palate. Layers of rich flavors (fruits, sweetness, spices) come together to create a distinct saké. The ultra-cool custom black matte-finished bottle, with its short profile and broad shoulders adds to G’s sex appeal and intrigue.

G is for Genshu. In saké-speak, this means premium-grade and cask-strength, typically 18 to 21% alcohol by volume. G is 18%, but has so much character and body, the alcohol levels are thereby mellowed and balanced, leaving a smooth, clean beverage that is highly pleasurable to drink. The new G brand from Momokawa is a sophisticated Genshu carefully crafted with deep flavors, complexity and inspiration from fine wine flavors.

They also say that it is "A truly special Junmai Ginjo Genshu Saké."  Which according to my handout means that:  it has been made only with rice, water, koji and yeast – no distilled alcohol has been added (Junmai); it has been made with rice milled to 60% (Ginjo) – more about that in a minute; and it is cask strength or undiluted (Genshu). 

Saké rice is a brown, short-grain rice.  The outer layers can be bitter so the rice is milled to expose the heart of the kernel which is where the starch is concentrated and what gives the best flavor.  Ginjo means the rice has been milled to 60% of it’s original size (40% removed) so that the bitter outer part is removed.  There is a higher quality called "Daiginjo" which means that at least 50% has been removed. 

Cask strength saké is between 18% and 21% alcohol.  Most saké has water added to it in the final process to bring the alcohol under 15%.  The saké needs to be very well balanced to accommodate the higher parentage of alcohol and according to SakéOne they have achieved this – not that I am doubting them at all! 

The only comment I have about this saké is that the bottle is meant to be interesting, though-provoking and a little mysterious, I guess, but I think it comes across as a little contrived.  The bottle reads:

Men can’t find it.
Forces can’t make it.
Times can never change it.
Genshu Saké – an American masterpiece. 

joy

Putting that aside though I’m looking forward to sampling this saké and the meal that will accompany it.  Now to start planning!   

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