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Exclusive Summer Sake Collection at Zuma

July 22, 2017 Beverage No Comments Email Email

The summer months mean seasonal Natsuzake (Summer Sake) is once again on the cards from Japan’s specialist sake breweries. These cleaner and more refined sake’s are specially designed for a cool and crisp taste, and Zuma is bringing some of the best to Hong Kong this summer.

Zuma Hong Kong’s carefully selected Summer Sake Collection includes three premium Natsuzake and two limited edition Ibi sakes, each only available for a two-month run. They will be available a la carte or as part of a unique paring menu that showcases the expertise of Head Sommelier Juwan Kim, and offers a real treat for those interested to explore the nuances of sake. This seasonal sake menu presents the finest sakes for the summer months and will be updated for Autumn.

From the Shimane region the Rihaku Yamata-no-orochi Tokubetsu Junmai Nama, named after the eight-headed and eight-tailed dragon Yamata-no-orochi of Japanese mythology, is a dry unpasteurized (nama) sake with a lively acidity that lives up to its name. Refreshing and light the Urakasumi Junmai Natsuzake demonstrates a quality reflective of the highly regarded 300-year-old Urakasumi brewery where it is made. The 17th Generation of family presidents have perfected the flavours of the sake, which works well with the taut umami flavours typical of summer foods such as grilled fish and meat.

From Urakasumi the menu moves to one of Japan’s newest and trendiest breweries; Yamamoto in the Akita region, and theYamamoto Ukiuki Junmai Ginjo Nama Natsuzake. Uki Uki translates in Japanese as a description of a happy floating feeling, ‘throbbing’, and aptly summons the fresh and crisp undertones of this summer sake.

Last but no means least are two Ibi sakes made with a 50% polishing ratio in the smallest brewery in Japan, Sugihara Shuzo. They are prepared by Yoshiko Yoneyama who numbers among a handful of female brewers reclaiming the ancient art of brewing sake, traditionally the purview of women. The two Ibi sakes, Ibi Blue and Ibi White, are highly regarded fresh crude sakes – meaning they are unfiltered, undiluted and unpasteurized – and are pressed using a traditional wooden tank, known as a fune. The fruity notes are unique to the rice ‘Ibi no Homare’, which is exclusively used for Ibi sakes. Along with fresh flavours, the Ibi White has slightly acidic undertones, from the yellow and white koji (a mould produced by fermenting rice), making it an ideal summer sake.

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