Diploma Selection
Autumn is a season that somehow makes you hungry.
Pacific saury, returning bonito, mushrooms, chestnuts, ginkgo nuts.
Just as these autumn flavors come into their prime, sake too becomes more delicious after passing through a summer. "Hiyaoroshi" and "aki-agari" are sakes unique to autumn: born in spring, they rest quietly in the brewery through the summer, losing their rough edges and gaining depth of umami.
This time, TABi TEBAKO's SAKE DIPLOMA holder Uchida has picked three: "Kiminoi Aki-agari" from Kiminoi Shuzo in Niigata, "Aki KAWASEMI" from Akita Seishu in Akita, and "Karakurenai no Shirakiku" from Shirasugi Shuzo in Kyoto.
Even among autumn sakes, their characters vary: one that gently complements food, one that pairs lightness with matured umami, and a distinctive sake born from Koshihikari rice. Grill some saury, sear some mushrooms, slice some returning bonito, and pour a glass. Because autumn is short, why not enjoy sakes you can only meet at this time of year?
