#dassai 23

[nomisake2023]

Experience the Luxury of Dassai 23: Unveiling the Essence of Exceptional Sake

Welcome to the world of exquisite Japanese sake, where tradition meets innovation. When it comes to premium sake, few names are as revered as Dassai 23. Renowned for its unparalleled craftsmanship and remarkable flavor profile, Dassai 23 takes sake appreciation to new heights. Join us on a journey to explore the allure and distinction of this extraordinary sake.

Dassai 23 represents the pinnacle of sake brewing, meticulously crafted by skilled artisans at the Asahi Shuzo brewery. Made from the finest Yamada Nishiki rice, known as the "king of sake rice," Dassai 23 undergoes a meticulous process of rice polishing, reducing it to an incredibly low 23% of its original size. This ensures that only the purest and most delicate flavors are extracted, resulting in an exceptionally smooth and refined sake.

Prepare to be delighted by the complex flavor profile of Dassai 23. With its first sip, you'll be greeted by a harmonious blend of floral and fruity aromas, reminiscent of ripe melons and pears. As you savor the sake, you'll experience layers of sweetness and umami, perfectly balanced with a subtle acidity that adds depth to the overall taste. The smooth, velvety texture glides across your palate, leaving an impression of elegance and sophistication.

Dassai 23's versatility extends beyond its remarkable taste, making it a perfect match for a wide array of culinary delights. Its clean and refined characteristics make it an ideal companion to delicate sashimi, fresh seafood, and light appetizers. The inherent umami of Dassai enhances the flavors of sushi and tempura, creating a symphony of taste. For those seeking a culinary adventure, pair Dassai with international cuisines, such as French or fusion dishes, for a unique and delightful experience.

The creation of Dassai 23 is a testament to the dedication and expertise of the master brewers at Asahi Shuzo. Every step of the brewing process, from selecting the rice to fermentation and aging, is meticulously executed to ensure uncompromising quality. The result is a sake that embraces the essence of traditional sake-making techniques while incorporating modern innovation.

Embark on your sake journey with Dassai 23 as your guide. Its extraordinary craftsmanship and unforgettable flavors make it a true gem among sakes. Whether you're a seasoned sake enthusiast or a curious novice, you'll be captivated by the allure of Dassai 23 and yearn for more.

Visit our Nomi Sake website to explore our curated collection of Dassai 23 and discover the finest selection of premium Japanese sake. Immerse yourself in the world of sake connoisseurship and uncover the captivating flavors that await. Our knowledgeable team is dedicated to providing you with an unforgettable sake experience, where tradition and innovation merge in every bottle. Elevate your sake journey with Nomi Sake and savor the unparalleled excellence of Dassai 23.

[scarecrow-in-a-hatake]

I need to get blackout drunk. Any suggestions?

Er. Don't?

I honestly rarely drink to that degree— the morning after is never worth it. Dassai is a wonderful option if you're looking for a smooth sake with fruity notes, and depending on the polish, it's plenty affordable to get drunk with, being 16% ABV. Anything below fifty polish is good, really, but I prefer to get my money's worth with the twenty-three. Mio is also a good and inexpensive one if you like the sparkling stuff— better than the carbonated variant of Midori that we import from Tea Country at least, in my opinion.

If you really, really need to go that far, though, bring a friend with a higher tolerance than you and be safe with the shochu. And maybe try redirecting this ask to Tsunade-sama, instead.

[authorautumnbanks]

One Night (26)

If he overlooks the scar, Utahime is tolerably attractive. The form-fitting red dress with a hint of cleavage helps. Naoya resists the urge to lean back and rest his shoulder against the wall. This is not that type of establishment, and while he does not care for Utahime, he needs her to believe he does, which is why he opted for this restaurant.

It is elegant. Their booth is secluded and gives off the illusion that it is only them. The black upholstery and the wood table in the middle are enough to settle his mind. He enjoys this place for its simplicity. Jazz streams through the speakers, helping with the romantic atmosphere.

"Something on your mind?" he asks, reaching for his sake, Dassai 23, the only brand he enjoys when he is out and not at home where there is far more expensive sake to suit his needs.

Utahime startles. Her face flushes pink. "I just..." she stops, swallows, and then glances down at her lap. "Why me? Why have Mei Mei set up this meeting?"

"Meeting?" He scoffs. "This is a date, not a meeting." If she believes this to be a meeting between sorcerers, then he is not doing a good job of courting her. Naoya sips his drink and mulls on her words. Why her? He cannot come out and say it is because she is a stand-in for the woman he wants. The woman being guarded by Gojo Fucking Satoru. He grits his teeth. His body aches in remembrance of the beating. "Your kindness." Naoya sets the drink down and folds his fingers on the table. "Your intelligence." He smiles as he eyes her curves in that red dress. Smooth, clear skin, other than that unsightly scar across her face, and delicate hands that have little callouses. He would have preferred if her hands were callous free, but Utahime is a sorcerer, so Naoya resigns himself to get over this mark against her. "And of course, your beauty."

He will have to fuck her from behind. That scar of hers infuriates him and her face is... Naoya runs his tongue over the top of his teeth. From behind, he could get lost in his fantasy. He could picture her, Kagome. She would want it slow. She'd beg him for more. Beg him to ruin her.

"Zenin-san—"

"Naoya. No need for us to be formal." There are some stores still open. Perhaps he should take her shopping. Nothing a couple of jewels can't fix. His eyes narrow. Does this woman not own any jewelry? Who comes on a date without a necklace or earrings?

"Naoya," Utahime says slowly. "Please be honest with me. I'm sure you will be named head of the Zenin clan. There are plenty of other smaller clans or someone else of higher standing."

For fuck's sake.

Naoya exhales, pretending to be put off by Utahime's words. "While that may be, those other women are not you. They lack... your kindness. That motherly instinct." He leans back right as the server returns to take their orders. Naoya orders for the both of them. Once the server is gone, Naoya turns his attention back to Utahime. "You do not give yourself as much praise as you should. You are correct about me not being completely honest."

Utahime straightens her back, rigid in the chair. Naoya's eyes drift down. Her tits are perky, but small, not at all like the full ones of Kagome.

All this pining over Kagome is going to drive him mad.

"Should you have me, I am dating with the intention of marrying you."

She gasps and then covers her mouth with her fingers. Naoya waits for Utahime to compose herself. It is clear she is not used to going on dates, which fills him with some satisfaction. Less he will need to edge out of her. She'll be more pliable. Moldable.

"I am not asking you to marry me tonight," he continues. "But for you to take my words and my actions with sincerity."

Utahime drops her hand. "I have no intention of quitting my job as a teacher."

"I wouldn't dream of asking you to do such a thing." He keeps his face pleasant. Where does she get off telling him what she will and will not do? His woman will not work. Her only job will be to wait on him and give him as many brats, powerful sons as he wishes. Sons stronger than those brats of Satoru. Damn him. How dare he hide an older son who can do something Naoya cannot, a domain expansion, the pinnacle of jujutsu.

Utahime will birth him sons with the clan's prized cursed technique. He knows about her technique. It is support-based, useless when she is on her own, but that amplification of hers could potentially amplify the greatness of his future heirs. While everyone else is concerned with finding more women with energy similar to Kagome's, he will focus on Utahime.

Let the others waste their time chasing after unicorns instead of looking at the potential of the sorcerers that have weaker curse techniques, but could be exploited.

"In fact, your teaching and how you are helping to shape the next generation of jujutsu is what drew me in. The students love you. They all speak highly of you and seeing how patient you are. How attentive you are..." he dips his head and then looks back up at her with what he hopes is a demure smile. "I began to wonder—to dream of how wonderful it would be to have even a sliver of that love for myself."

Utahime flushes, the blush darkens. Her chest rises and Naoya knows he has her.

A few pretty words and she's entranced. Naoya reaches across the table and holds out a hand, asking for Utahime to place hers in his.

"I've heard rumors about your clan," she says, placing her hand in his. "The Zenins aren't known for being kind to women."

"None would dare to treat you as less than," he says. "Those rumors are from those who were discontent with their lives. Miserable people go out of their way to make everyone as miserable as them."

Utahime bites her bottom lip. For a moment, Naoya wonders how that red lipstick would look smeared along his cock. He swallows as he blinks away the image of her on her knees staring up at him.

Damn that Satoru.

"Mai is your student," Naoya says simply. "She has potential, but if it had been up to her, she would have stayed small. Some sorcerers require that push. A small nudge to help them reach their potential. You should know that better than anyone as a teacher. Mai may complain, but everything she has been through has been for her benefit. She is simply too young to see that now." He squeezes her hand and then pulls away.

The server returns with their meals. He would have preferred for her to eat a salad, but after that misstep with Kagome, he opted to order Utahime something with more protein. So long as she keeps her weight to a respectable range, he will allow her to eat what she wishes.

During their meal, Naoya listens as Utahime shares more about her family and her upbringing. He listens attentively, not because he actually cares that she comes from a family of non-sorcerers or that her father is a hardworking salary man, but because any information gained is valuable. Anything he can use to keep her close to his side until he is so fully wrapped around her that any attempt to leave would result in nothing less than strangling herself is valuable indeed.

"Come with me," Naoya says, taking her hand in his. Utahime glances at their hands and then tugs his jacket tighter with her other.

"Oh? I thought..."

"I wish to give you a gift," he says simply, leading them down the busy streets of Kyoto. "I thought to purchase it beforehand, but I was worried I would get you something you wouldn't like."

"All gifts are appreciated," she replies. "It's the thought that counts. Not how expensive the gift is."

"Lies broke men tell their girlfriends so they feel better about their inadequacies. There is nothing wrong with wanting more. You deserve it." He angles his head down and smiles down at her. "But since it is the thought that counts, allow me to settle my mind by purchasing as many jewels for you as my heart contents."

She turns her head and pushes her hair back behind her ear.

This is easy. Far too easy. For the first time that night, Naoya smiles, a smile he feels from the depths of his heart. Everything is going to work out and soon he will show Gojo Satoru, who is really on top.

Naoya slides off his button-down white top and tosses it in the hamper for someone else to take care of. He sits down on his bed, not bothering to turn on the lamp, and pulls his phone from his pocket. Shopping for Utahime was interesting. She hesitates a lot, but he likes that. Likes how easily she fell into place.

"It won't take much to mold her," he says, clicking on the social media app. It's stupid, but ever since he heard about Kagome. Heard about how she has yet another child with Satoru, Naoya finds himself scrolling on Satoru's page. It is not stalking. There is nothing wrong with wanting to know more about what the Gojo clan leader is up to. In fact, this is something Naoya should be doing as the future clan leader.

His breath catches in his throat.

Fuck.

Kagome looks amazing in that dress. Red. He moves the phone closer to his face and clenches his other fist. He wants to zoom in, to commit that dress to memory, but he dares not in case he accidentally likes the picture and alerts Satoru. Kagome's hair is wild. Her lips are flushed.

She looks as though she just got done getting fucked.

Naoya swallows back the desire and swipes to the next picture. More pictures of Kagome on some car, most likely Satoru's. He snarls when the next picture is one with Satoru and Kagome. He hates how she is looking at him. How her hand rests on Satoru's chest. How she looks at him so sweetly.

He exhales and runs a hand through his hair, trying to dislodge the discomfort in his chest. He should be happy. Elated. The date with Utahime tonight was successful and they have plans to meet up in the morning for breakfast before his first mission of the day, and yet he is pissed.

Why does Gojo Satoru have it all?

He doesn't deserve it. No, Naoya deserves all the blessings that have been gifted to Satoru. He scrolls some more, needing to look at something other than Kagome in that dress.

A family picture.

Naoya tosses his phone to the side and lies back on the bed, staring up at the ceiling. He stretches his arm out and makes a fist. He's coming for everything Satoru has. His sons—his legacy���will outshine anything Satoru has done. He will overshadow the accomplishments of Satoru's children. And when Satoru tosses Kagome to the side, he will be there with comforting words and promises that are meant to be broken.

He turns his head and reaches for his phone. Surely, he is a masochist because he scrolls back up to that picture of Kagome in that red dress. Naoya reaches one hand down past his slacks and grips his cock. He shudders as he squeezes his length. He could have pushed for more. Pushed Utahime to spend the night with him, but he aims to play the long game.

Closing his eyes, he breathes out of his mouth and then sits up, dragging his hand from his cock as he does so. Fuck this. Naoya opens his door and walks out of his room, leaving his phone behind. The moon is high in the sky and brings the tranquility he so desperately needs. A woman, a servant, drops her head and scurries by.

"Stop," he says, advancing towards her.

"Zenin-sama," she says with a tremble. "How can I help—" Her brown eyes widen. Naoya grips her chin with his thumb and forefinger.

"What is your role?"

"R-role?" Her pink lips part. "To serve you, Zenin-sama."

Naoya chuckles as he drops his hand. To serve him, he likes the sound of that. He takes her hand, pulls her forward, and places her palm on his groin. Her hair is two shades too light, but she will do.

"Why are you hesitating?"

She sinks to her knees right there in the middle of the compound with only the light from the moon bearing witness. Naoya closes his eyes and imagines it's her lips on him. Imagines the look of pure adoration she had in that picture and how it is him she is directing that look to.

"Zenin—"

"Don't fucking talk." He snaps his eyes open and grabs her by the bun, holding her head in place while he chases his release. She would take it. Take everything he offers her. Naoya closes his eyes once more. It is only when his eyes are closed that he can pretend it is her whose lips are stretched around him.

Soon. He'll have it all.

***

A/N: Dropping this chapter today as a thank you to everyone for reading and being awesome. Next update will be on Sunday. Make sure to take care of yourselves! Wishing you a happy Thanksgiving and if your family tries to set you up with a person like Naoya, run lolol.

[chuck-snowbug]

牛もつのカレーライス、フルーツ・サラダ、それに獺祭（純米大吟醸 スパークリング４５）。

Beef Trip Curry Rice, Fruits Salad & Dassai(Japanese Sake) - December 23, 2020.

Previous Posts:

https://chuck-snowbug.tumblr.com/post/638357975440982016

https://chuck-snowbug.tumblr.com/post/644785141283274752

[takaakikamei]

DASSAI 23 - Package desgn（ Proposal ） . Proposal of a package design inspired by the spirit of Japan that wants to make more delicious sake. In addition, it expresses how the otter is excited at the festival as the product name suggests. Package design that can be viewed from any aspect. Because this sake has a complex taste, such as strength, delicacy, fruity, and gorgeousness. Drinking sake at cherry blossom viewing is Japanese culture. . 酔うため売るための酒ではなく味わう酒を求めて、美味い日本酒をつくってやる！とふつふつと荒ぶる魂をイメージしてデザインしています。そこに、商品名の通り、カワウソが豊穣への感謝・祈りをささげるために、祭りで昂ぶる気持ちのさまを重ね合わせて表現しています。 パンチのあるごく味を持つ酒質を加えて、洗練された華やかさと繊細さに厚みと複雑さを持つお酒の味と合わせて、正面だけでなく、どの面から見ても楽しめるパッケージにしています。 . あたたかな日差しの中、公園で日本酒を飲みながら楽しい時間を過ごした去年のお花見を思い出しつつ、、来年できたらうれしいなぁ〜 . #graphic #graphicdesign #graphicpattern #package #パッケージ #packagedesign #パッケージデザイン #design #デザイン #sake #日本酒 #酒 #お花見したい #handwriting #手書き文字 #筆文字 #筆文字デザイン #書 #calligraphy #dassai #獺祭 #ボツ案 #japan #日本 #takaakikamei https://www.instagram.com/p/B-TdHUPg5Bm/?igshid=ireao3652xzs

[docholligay]

Doccc I'm writing a fic where the Minako procures a bottle of premium sake for use in a game of Truth or Dare among the Inners. Since you're the expert in Japanese sake, can you describe them a bit? The look and taste in particular!

 I’m actually not a super expert on sake! I do LIKE it, and I have SOME knowledge, but I am most definitely a tourist in that area. Bourbon is my “I know more than you” alcohol for sure, and I have a very solid knowledge of whisk(e)y broadly, but sake is more of something I just find myself interested in. 

BUT THAT DOESN’T MEAN I WON’T TRY TO HELP. I’m not sure how premium you’re wanting to go or what the in-story reason will be for her wanting to bring this, but let’s put forth a couple options. 

ANOTHER THING: is it supposed to be very GOOD, or very EXPENSIVE? Because I’ve really really enjoyed Dassai 50 Junmai Daijingo, and I’d call it among the best I’ve ever had, and it’s actually pretty reasonably priced. Dassai 23, which I have never had, is about 90 bucks a bottle, so that might be closer to what you’re looking for? I know the 23 has won absolute shit pots of awards, so it’s definitely premium, and if the lower product is one of the best sakes I’ve tasted...well you see why I wish I could nut up and buy a bottle of the 23, that I would never consider any occasion special enough to drink, and it would sit gathering dust like a clock in Miss Havisham’s house, just like my other nice alcohols, which I never let myself touch like a fucking moron who can take it all with me when an elk antler comes plunging through my windshield at 90 miles an hour. 

ANYWAY DASSAI 23 JUNMAI DAIJINGO but if 90 dollars (I have literally zero idea how much it would be in Japan) is too easy, Dassai, of whom, again, I am a huge fan, makes a “beyond” sake that in the states at least is MASSIVELY expensive. It’s their pet project to create God’s most perfect sake and for ~700 dollars a bottle they better fucking get there. So that’s a good ~Kaioh pick~. 

In the interest of not having this just be “Doc is obsessed with the fine Dassai brand of sakes”, I have also tried a sample of Kikuhime Daiginjo Genshu, which retails at about 160 bucks a bottle and I thought was quite good. Kikuhime also has an aged sake that is priced between the Genshu and Dassai’s Beyond that might work. 

LET ME KNOW. 

[maidoookini]

The scenery of Day 1st 2019 adding DASSAI 23 https://www.instagram.com/p/BsFV8bLFgNI/?utm_source=ig_tumblr_share&igshid=1ovlx91mgkafc

[tomo2411]

☆モスシェイク☆ モスバーガー笹沖東店 さん モスバーガーのシェイクと 日本酒の｢獺祭｣のコラボ 「まぜるシェイク 獺祭-DASSAI-」 昨年は飲み損ねたので 1年越しのリベンジ 寒いのに冷たいもの飲むのは 決意の上 だって飲みたい 米麹甘酒とはいえ 獺祭の風味を味わえる 幸せのひととき 美味しかった モスバーガー倉敷笹沖東店 倉敷市新田3145-1 086-423-6560 9:00~23:00 #モスバーガー #モスシェイク #獺祭コラボ #混ぜるシェイク獺祭 #限定メニュー #倉敷グルメ · · · なんでこんな寒い時期に 毎回するんだろうと 疑問に思ったんだけど 彼氏さんに 新酒が絞れて 酒粕ができるからじゃない？ って答えられて めっちゃ納得 (モスバーガー倉敷笹沖東店) https://www.instagram.com/p/CZOq3OolTqW/?utm_medium=tumblr

[gastronomium]

Sake é minha bebida favorita. Seu sabor suave é incrivelmente versátil, conferindo ao sake a habilidade de harmonizar com praticamente todo tipo de gastronomia. Ou como eu faço frequentemente, sozinho. No Japão o termo “sake” é usado para descrever bebidas alcoólicas em geral. O que conhecemos como a bebida é o “nihon-shu”. Nihon quer dizer Japão e shu quer dizer sake. Ou seja, bebida do Japão. De forma resumida, sake é um fermentado de arroz, água e um fungo chamado koji. Entre as etapas de produção, uma das mais importantes é o polimento do arroz. Este processo remove proteínas, gorduras e minerais que prejudicariam o sabor final. Geralmente 30% da parte externa de cada grão é removida. Quanto mais polido o arroz, mais refinado é o resultado. As principais classificações são as seguintes: - Honjozo: mínimo de 30% de polimento, com adição de álcool. - Junmai: sem polimento mínimo ou adição de álcool. - Ginjo: mínimo de 40% de polimento, com adição de álcool. - Daiginjo: mínimo de 50% de polimento, com adição de álcool. - Junmai Ginjo e Junmai Daiginjo: o mesmo do Ginjo e Daiginjo, mas sem a adição de álcool. Poucas bebidas são tão limpas quanto o sake. Não são necessários preservativos como o sulfito que é encontrado no vinho. Além disso, o sake tem em torno de 30% da acidez de uma taça de vinho, sendo bem mais gentil com nossos estômagos. Qual a pegadinha? Sake é caro… Para quem ficou com vontade, aqui vão alguns dos meus favoritos (com preços aproximados). - Hakushika Josen Honjozo (R$ 110). Sake de entrada, de sabor suave e neutro. - Hakushika Kuromatsu Junmai Yodan Jikomi (R$ 250). Tem a adição do arroz mochi, comumente usado para doces. O resultado é uma bebida aveludada e levemente adocicada. Incrível. - Nanbu Bijin Junmai Ginjo (R$ 350). Frutado e elegante, excelente. - Shirataki Junmai Daiginjo Jozen Blue Mizunogotoshi (R$ 500). Altíssima qualidade, puro umami. - Linha Dassai Junmai Daiginjo (45, 39 e 23, R$ 375 a R$ 1.750). Entre as melhores marcas japonesas, os Dassai são lendários pela qualidade e sabor. Provar um Dassai 23 é um privilégio. E você, gosta de sake? #sake https://www.instagram.com/p/CPdfclGsqKk/?utm_medium=tumblr

[nomisake]

Dassai Sake: The Best Sake in Singapore

At Nomisake, we believe that good sake should be accessible to everyone. That's why we're proud to offer Dassai Sake in Singapore at an affordable price. Try it for yourself and taste the difference that quality makes.

[beautyqqhk]

謝謝丁少大少奶 @tsuiregina 分享超級無敵巨無霸VIP清酒獺祭45♥️♥️♥️🙏🏻 在清酒複雜的發酵過程中，會產生各種對人體有益的物質。 但遺憾的是，這些有益物質部份會在發酵過程中流失，未能完全保留。 獺祭發酵過程中發現的「獺祭外泌體」是一種可以將細胞内的各種訊息活躍傳遞的物質。 (天天喝這瓶清酒應該會變年輕吧！😆❤️) 清酒的等級是以酒米的被研磨程度來區分的，釀造前，必須將用來釀酒的米（酒米），研磨到剩下中心適合釀酒的部分，大致上來說，釀造前的酒米被磨掉越多，釀出來的清酒的口感就會更清澈、滑順。 獺祭（Dassai），被認為是清酒中的「拉菲」，連續 6 年居清酒人氣榜榜首，而這份榜單是全日本影響力最大的清酒網站「日本酒物語基本」評選出來的。 它是日本的國宴用酒，曾用於款待美國前總統奧巴馬和俄羅斯總統普京。 獺祭喜歡用數字來命名酒款，比如 23、39、45、50 等，這些數字跟清酒釀造米有關。 日本人在釀造一款清酒前，第一步要做的就是磨米，將大米最外層的「粗糙」部分磨掉。磨米的程度用「精米步合」表示，大米外層磨掉 60%，精米步合就是 40%；磨掉 70%，精米步合就是 30%。 很顯然，獺祭 23、39、45、50，代表的意義就是這幾款酒精米步合分別為 23%、39%、45% 和 50%。 ♥️😋 作為純米大吟釀，獺祭極大部分產品都適合冰鎮至 10℃ 左右飲用。因為純米大吟釀往往是果味充裕，芳香而輕盈。和芳香型的白葡萄酒一樣，這種清酒最適合冷飲，這樣可以保有其馥郁香氣與清爽口感，達到一種清透的效果，但溫度也不能太低，否則香氣不能發揮出來，表現會大打折扣。 #eatwithqq #sake #dassaisake #dassai45 #dassai45純米大吟醸 #gamotheteacupmaltese #malteseofinstagram https://www.instagram.com/p/CPDSnSFB9g6/?utm_medium=tumblr

[matthewb-japan]

Basic Japanese Cuisine - Week 1

The first day of Basic Japanese Cuisine focused on getting us reacquainted to working in a kitchen at CIA. I found myself excited by the change in pace from the academic classes I took this past semester. We began the class with a lecture on geographical and historical factors that have impacted Japanese Cuisine. I found it interesting how the wealth of fish available in Japan is due to the juncture of warm and cold currents on either side of the country. You may ask why this matters, and oh boy, let me tell you. It creates ideal conditions for plankton to grow which attracts smaller fish thus attracting the larger fish. The jagged coastline of Japan also leads to seclusion of different species of fish in certain inlets. We also covered changes made to Japanese Cuisine from the Nara period through the Meiji period. After lecture we covered the differences between usuba, deba, and yanagi knives. Usuba are meant for cutting and peeling vegetables, deba are for filleting fish or cutting meat, and yanagi are used for cutting sashimi or thin slices. This was followed up by practicing various knife skills.

We used these daikon and carrot cuts for a fried tofu dish, agedashi dofu, topped with a starch-thickened ankake sauce. We enjoyed this with a bowl of rice and miso soup. A delicious meal and an exciting class left me excited for the rest of the semester.

Day two highlighted the importance of interacting with food using all five senses as well as the importance of seasonality in Japanese Cuisine. Some key points were how much different types of plateware can covey themes of the season just as well as the ingredients themselves can. Colors like green and blue can symbolize stability or peace while yellow and red suggest warmth or stimulate the appetite. Plateware can be wooden, lacquered, stone, or even natural objects such as seashells. Following this fascinating lecture, we practiced sashimi cuts on konnyaku (a gelatinized starch, because fish is too expensive for rookies) and learned how to prepare rice. We washed the rice several times until the water ran clear and then allowed it to dry for ten minutes before letting the rice cooker take over. We also made a marinated spinach salad with a sesame dressing. We ground the sesame seeds in a tsuribachi with a tsurikogi, a stoneware basin and wooden stick similar to a mortar and pestle. We enjoyed our salad and rice along with more miso soup and konyakku that we simmered in a spicy, dashi-based sauce.

Day three was centered around dashi. I’ll elaborate on this more later, but allow me to touch on the basics. Ichiban dashi (the most popular style) consists of katsuobushi (smoked and dried Bonito flakes), dried kombu seaweed, and water. These two ingredients lend umami to the finished broth which can then be used in simmered dishes, soups, marinades, and many other preparations. Kombu is gently heated in water for roughly thirty minutes until the optimum flavor has been extracted. You then remove the kombu and bring the water to a simmer before adding the kombu. This only needs to cook for roughly a minute before straining through a coffee filter.

After making our dashi it was time to put it to good use. We made a red miso soup with usuage (fried tofu) and daikon, a white miso soup with chicken and mushroom that we seasoned with yuzu kosho (a fermented chili and yuzu paste) for an extra kick, and a clear soup garnished with mushroom, spinach, and shinjo (a shrimp paste dumpling).

Day four was the continuation of learning how to make Japanese soups. We removed our “dashi training wheels” and made the amount we needed for the day. I predicted we would get quite good at making dashi, as we would need to make enough daily for our many preparations. We did not have a long lecture this day, but we did highlight some of the important aspects of making soups. Clear soups are important in Kaiseki meals because they show the chef’s skill in producing a perfect dashi (as it’s the main flavoring component). I found it interesting how an aromatic ingredient is often added right before serving a soup to enhance the experience for the guest. Common aromatics include: grated ginger, thinly sliced scallions, and yuzu peel. After this short lecture, sensei Murashima jumped into showing us our daily mis en place.

He explained that it was important to cut everything to precisely the same size so everything cooks evenly. We also talked about how meats are typically sliced thinly in Japanese cooking because they are not always easily accessible. We poured sake over the fish prior to steaming it in order to firm the flesh of the finished product and remove any unwanted odors or flavors. We also tasted the different between typical, green edamame and the black variety. The darker edamame was richer in taste but is not as widely available (making it more expensive). I thought the purée soup would be gritty from the beans but it blended quite smoothly. The best part of family meal was easily the pork miso soup. The flavors melded together so well and it warmed me up inside with the cold Fall weather quickly approaching.

On day five, we made the transition from soups into nimono (simmered dishes) and mushimono (steamed foods). Before demo time, we put the kitchen aside and had a guest lecture from Dassai about their sake. They told us about their brewery in Yamaguchi prefecture and how special their junmai daiginjo sake is. This quality of sake is the highest premium and must use rice grains that are at least 50% polished. Dassai chooses to polish their rice grains to 23% to achieve the greatest balance of aroma and flavor. They told us that sake is often thought to be a wine, but it is quite different. For example, it is better enjoyed fresh rather than aged. Their signature sake (Dassai 23) has a fragrance of berries, apples, and pears with a clean finish that lingers after tasting it. It was nice to enjoy the lecture and tasting, but it quickly became time to return to the kitchen.

Our two steamed dishes for the day were chawanmushi, a sort of savory egg custard, and dobinmushi, a broth with garnishes that is steamed in a clay pot. We cooked two different types of simmered dishes. The first dish had all the ingredients simmered together. It was called Niku Jaga which translates to “meat potat”. We learned about the importance of adding sweet ingredients (mirin and sugar) before adding salty ingredients like soy sauce. The sugar molecules are much larger and take more time to absorb into the large chunks of potatoes. The finished dish was so richly flavored and craveable.

The other simmered dish was a tofu dumpling simmered in a dashi-based sauce. This dish had all of the ingredients simmered separately and then combined onto a plate to be served. This style is better for ingredients with very different cooking times. It also was more technique driven than the latter. Our two steamed dishes were put together and cooked in the convection steamer when both teams were ready. It is important to have all of the ingredients seasoned and placed correctly in the vessels because they cannot be poked and prodded at while steaming. After a delicious family meal, I was ready for the weekend ahead of us and dreamed about eating more niku jaga that night.

[kaoruline]

Quel bonheur de retourner au @salondusake ! Ça faisait plusieurs année que je n’y avait pas été pour de nombreuses raisons. Malgré tout, je n’avais pas beaucoup de temps devant moi ! À peine une petite heure pour enchanter mes papilles ✨ 🍶 Je n’ai fait que goûter des sakés, mais bien sûr, tout alcool quel qu’ils soit SE CONSOMME AVEC MODÉRATION ! 🍶 Premier arrêt au stand de @boutiquedassaijoelrobuchon ! On a goûté 3 sakés faits avec le même riz (Yamadanishiki) mais poli à 3 pourcentage différents. Celui dont il ne restait plus que 23% de riz était tellement doux et raffiné 💖 mais j’ai découvert après que c’était le plus cher et qu’il avait reçu un prix ㊗️ 🍶 Arrêt au stand de @masumi_sake avec le Miyasaka qui était très fruité et une fois de plus, assez doux. Ce sake vient de Nagano, un endroit où je ne suis encore jamais allée mais du coup ça m’a donné envie ! 🍶 Quand j’ai aperçu @kinase.niigata je me suis dit que ça me parlait. Cette boutique a en effet ouvert à Paris il y a un an et demi. Ils proposent plusieurs choses à déguster dont des sakés qui viennent de l’île de Sado à Niigata. Et les sake qu’ils produisent sont fait par OBATA Shuzo, un brasseur dont l’affaire a été récupérée par sa fille. Ça m’a rappelé un peu le manga #NatsukoNoSake édité chez @vega_editions. D’ailleurs plusieurs planches du manga étaient exposés dans les couloirs de l’événement. Sur ce stand, il y avait un sake plutôt sec, son goût était surprenant en comparaison des autres. Je vous recommande le médaillé d’or chez eux : le « Manotsuru junmai ginjo Sado Yamadanishiki ». 🍶 Puis enfin nous sommes allés voir les sakés de Hokkaidō ! @goodday_hokkaido Énorme coup de cœur pour celui qui avait des petites feuilles d’or dedans, le sublime « Junmai daiginjo Kita no homare with gold flakes » ! Même son nom est royal !!! 🍶 Bref, c’était un beau moment qui a été d’autant plus agréable que j’ai eu la chance d’être accompagnée de @sironimo 💖 Vivement l’année prochaine ! 🍶 #sake #alcool #junmai #junmaiginjo #dassai #masumi #kinase #Niigata #Nagano #Miyasaka #salondusake #salondusake2019 #酒 #純米 #純米吟醸 #さけ #フランス人 (à Newcap Event Center) https://www.instagram.com/p/B3VWEXBI0CD/?igshid=v1rq07mk3amr

[motokiesta]

Dassai Sake. This is one of my favorite sake. This is very much like water smooth. You can drink with room temperature or cold. I like it cold. But some recommend the room temperature. Anyway you like it. If you don’t know what to by then buy this. There are 3 kinds 23%, 39% and 50%, which is the alcohol percentage. #dassai #sake (at Tokyo, Japan) https://www.instagram.com/p/BvsaslpnOBw/?utm_source=ig_tumblr_share&igshid=1s9p6wxn0a57l