Berserkers,
Over on my recent food porn post in EE on YASU restaurant here in Toronto, I neglected to mention the two Sakes that Jay Shampur and I had. We don’t really read anything about Sake here on the board at all, so I thought I’d throw these notes out:
OVERALL: Extremely pleasant wines to drink, the Sakes were very suprising in their finesse and sweet flavors. However, they also lack complexity and will never be more than what they are. Better taken with Asian food than alone.
Nanbu Bijin Southern Beauty Junmai Ginjo Sake
Crystal clear, nose of vanilla, nutmeg and cream. If you’ve ever had horchata, this was pretty close. On the palate, very creamy and silky smooth body. Off dry flavors of cream and nutmeg. Almost like a crystalline egg nog. Went perfectly with the upscale Yasu sushi. It should be noted, however, that its finesses belies the fact that it is also simple and has no true complexity to it.
Still, this was stunningly silky and was a perfect accompaniment to the sushi and enhanced the meal. Isn’t that really the job of every single alcoholic beverage? Mission accomplished. RECOMMENDED but only with Asian cuisine
Sho Chiku Bai Nigori Unfiltered Sake
I was warned by the waitress to shake the bottle before each pour. Cloudy white color, almost like soy milk but not quite. Extremely sweet nose with lots of vanilla and marzipan.
On the palate, quite sweet with lots of creamy vanilla and rice in the flavor and floating on a backbone of heat and white rum flavor – I then realized this was like drinking a liquid rum raisin rice pudding without the raisins in it. Substantial flavor, but will not evolve beyond what it is.
Unfortunately, this was far, far too sweet and actually killed the finish of each sushi piece rapidly by overwhelming it. I therefore saved a glass for dessert and decided to share the bottle with all of the 10 other guests at the restaurant. RECOMMENDED but only as either an aperitif or dessert accompaniment.
I wish I could say this was original, but my one most important overall note about Sake is stolen from frequent wine and dinner companion and friend Michael Wright who told Jay and I what he thought of the fruit wine that I like so much when he went with us out to Niagara and tasted it: it will never be more than what it is.
That was his criticism of fruit wine word for word and why he didn’t buy any. That is my criticism of sake and why I probably won’t buy any except for a special occasion or dinner. It will never be more than what it is. It will never evolve into anything greater like a great wine does.
The flavor is pleasing, I’ll grant, and I was pleasantly surprised by the class and finesse of the Nanbu Bijin but there is nothing more to the wine. I have often thought of Sake as an occasional indulgence as opposed to an actual wine to collect and drink. That has been pretty much confirmed.