Sake, Washoku, and Green Tea: Tasting Event from Japan
• “Chicago Tasting Event from Japan 2014” was held at the Kendall College in Chicago on June 10, and more than 150 brands of sake, beverages, and green tea, as well as Japanese food products, were introduced by 26 companies. The event was hosted by the Japan External Trade Organization (JETRO) and the Consulate General of Japan at Chicago.
• Consul General Masaharu Yoshida said that sake reflected Japanese culture and exquisite techniques and encouraged the participants to sample as many types of sake as possible. He also mentioned that green tea and washoku (Japanese cuisine), which had been designated as UNESCO’s Intangible Cultural Heritage, reflected the essence of Japan.
• Sake specialist John Gauntner, who
has been known as a sake samurai, gave a lecture about “Sake and Food”.
According to Gauntner, sake is versatile and a food friendly beverage
because sake has no tannins and relatively low acidity. He said that sake
and food pairing had no big rule as wine had “red with meat and white
• Tetsuyasu Sato, president of Takasago
Sake Brewery in Hokkaido, explained how to extract their sake “Ginga Shizuku”
in his brewery.
• Shuzo Nishiyama, President of Kotsuzumi
Brewery in Hyogo Prefecture, participated in the sake tasting event in
Chicago for the first time. He took over the business from his father
six years ago, and the same year the brewery began to export sake. He
said, “We alone made success among the other breweries, which then embarked
on overseas business within 10 years because our sake has distinct features.”
• Miho Imada attended the event from
Hiroshima. She is Master Brewer in Imada Sake Brewery, so she was very
knowledgeable about sake making.
• Kikkoman is a must-have item in washoku
or Japanese cuisine. Seiichiro Shimoda, manager at Kikkoman Sales USA.,
Inc. introduced Shiro Dashi Tsuyu and served with Sanuki Udon (noodles).
He said that more and more chefs were interested in “umami” and dashi
(making broth) culture, so he wanted the participants to sample as many
kinds of umami as possible.
• Hoken Seki, President of Green Teaist
introduced very fine green tea.
• The full story is available in the Chicago Shimpo’s 2014, June 27th issue
A variety of sake introduced by Kuramoto Trading
Shuzo Nishiyama, President of Kotsuzumi Brewery in Hyogo Prefecture
Seiichiro Shimoda, manager at Kikkoman Sales USA., Inc. introduces Shiro Dashi Tsuyu.
Tung Nguyen, assistant manager of Sangaria U.S.A., introduces ramune, soda beverages.
Tetsuyasu Sato, president of Takasago Sake Brewery
Miho Imada, Master Brewer in Imada Sake Brewery
Hoken Seki, President of Green Teaist introduces
very fine green tea.