37 Sakes in 37 Days: Day 36 Joto Nigori
We are celebrating Ten Thousand Waves’ 37th birthday with 37 sakes in 37 days at their smashing Japanese restaurant, Izanami. Today we continue on with our discussion about the finishing touches of sake making by talking about the characteristics of Namazake.
Namazake, which is unpasteurized, contains a variety of active enzymes. Therefore, it gives fresher and fruitier flavors and aromas than normal sake does. However, being unpasteurized also implies that its taste may vary depending on how it’s stored and how long. Remember, unpasteurized sake can easily change the flavor and aroma over a short period of time. Also, if the Namazake is the first batch of sake brewed that year, it tends to be slightly sparkling, as enzymes are still active.
Our 36th sake is Joto Nigori, a junmai with a milling rate of 65% and a sake meter value of -3. This sake is from Hiroshima and has tropical note. Joto Nigori is creamy and almost chewy on the palate. This is a very good nigori which we thought paired well with Chef Kiko’s spicy sausage kushiyaki and fried brussels sprouts.
Now you can taste the Joto Nigori 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 Friday, go to santafe.com/contests 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 Monday 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 Tuesday 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.