37 Sakes in 37 Days: Day 5 Mutemaka Nama
We are celebrating Ten Thousand Waves’ 37th anniversary with 37 sakes in 37 days at their phenomenal Japanese pub, Izanami.
This week we are learning about the different types of rice used in making sake. Yamada Nishiki rice is the so-called King of Sake rice. It is fragrant with a well-blended soft flavor. Most daiginjos are made with this rice. Omachi rice is generally less fragrant with more defined flavor elements and is earthier. This is the only pure strain of rice left in Japan, sometimes called the Mother of Rice. This is used across a whole range of sake types and is good warmed.
Our 5th sake is Mutemaka Nama, a junmai genshu produced in the Kochi region of Japan. This is a very earthy, dry sake with an aroma and aftertaste like no other, aged for half a year at room temps. It is very high in umami, with a nutty quality of cacao and fresh hazelnuts. We really enjoyed the Mutemaka Nama and thought it paired beautifully with Chef Kiko’s house-made gyoza and the always delicious fried brussels sprouts. This was a delightful pairing!
Now you can taste the Mutemaka Nama and the other fantastic sakes on this week’s flight and see for yourself how delightful it is to pair exquisite food with amazing sakes at Izanami. On Fridays, go to santafe.com/passport to enter our contest where you name all of the sakes I’ve talked about that week (hint: go can read my blogs in case you miss hearing me talk about them). On Mondays, we will draw one correct entry and that person will receive two $37 gift certificates to Izanami and a private hot tub for two at Ten Thousand Waves. On February 27th we will draw our grand prize winner who will receive a complete therapeutic massage for two, a premium hot tub for two, a multi-course dinner for two at Izanami and an overnight stay at Ten Thousand Waves. We’re celebrating 37 years of Ten Thousand Waves- your passport to relaxation from your friends at 98-1 Radio Free Santa Fe.