Organic Sake that tastes like pears

Akishika Shuzō 'Pressed Moto' Sake 2010,  Ōsaka Japan ($56.50)

Sake is a super unique fermented beverage that's essentially made from rice, water, yeast and kōji (mold). The first records of Sake production date back to approximately 300 AD. I still see it as an under-rated beverage, but its popularity is increasing as is the awareness of how versatile and delicious it can be.


Courtesy of artisan purveyor 'Black Market Sake' we now have the opportunity to explore and taste some exciting styles of Sake never seen before in Australia that have been sourced from the finest Master Brewers in Japan.  The common theme throughout the range is that they are made without the addition of distilled alcohol (Junmai-shu). Some brewers of cheap Sake use lots of alcohol in order to increase yields but in this case it's all about quality.  The end result is incredibly pure examples which work well both as aperitifs and at different stages throughout a meal. I love them because they offer textures and flavours that enter the unknown... they will change your perception forever!  At ARIA, we have had great success in using some older Sake (up to 33 years old) as alternatives for sherry or madeira in food and wine combinations.

Sake producer Akishika Shuzō from Ōsaka  has been around since a staggering 1886 and the brewing of Sake in this prefecture began in the middle ages. The current master brewer at Akishika is Oku-san, a sixth generation owner who is setting incredibly high standards for others to aspire to.  This 'Pressed Moto' is a very unique Sake where before main fermentation Oku-san creates a starter mash  known as the  'Mother of Sake', which is known locally as 'Moto' (yeast starter). This begins the fermentation of the main Sake mash.  The traditional Yamahai method (created in 1909) is used here which takes about a month (for more modern sake methods this time is less), but the main focus from the brewer is to capture the heart or core of the Sake, so the lactobacillus bacteria from the air is allowed to join the Moto (creating lactic acid).  The result is a full-flavoured Sake with lower alcohol.

Akishika Shuzō - the Koji Rice

Tasting Notes:  pale straw colour, this sake has aromas of pear skin, granny smith apple and bran whilst the palate is remarkably refreshing with tangy citrus, grapey notes and a super-light, slightly sweet finish.  If your a fan of pear cider then this Sake is for you.


Glassware:  use your normal wine glasses - I really like the Riedel 'O' Series glasses (without stems), which keeps things informal but you still get all the aromatics and flavour profiles from the Sake.


Rice Variety: Omachi (like wine grape varieties, there are many rice types used in Sake, each of which exhibit different aromas and flavours).


Polishing: for this Sake it is 70%... varying polishing percentages present different flavours and aromas.


Alcohol:  this weighs in at 5.7% by volume which is very low compared to the more usual 14-18%.

Tell your friends: Sake contains no tannins and generally has a lower acidity than wine,  making it more versatile than wine for food matching. Tannins can give astringent or a tart taste in wine, but with Sake the removal of tannin bran during the milling process means the Sake will avoid these characters.


Would go well with: serve it chilled with smoked salmon and popped corn, roast pork with glazed apple, foie gras or duck liver parfait with rhubarb ... or in the dessert department I like it with passionfruit souffle, fruit-based desserts -even something really simple and fresh like mixed berry salad with pear sorbet.


Try it in a cocktail:  This week we created and tried this new recipe out.. it's delicious:

• 45ml Akishika Sake
• 30ml Vodka
• Fresh Lavender
• 15ml Sugar Syrup
• 1/2 Freshly Cut Pear

Muddle fresh pear and lavender together, add sugar syrup and then add the sake.  Shake and strain and serve super chilled in a Martini glass.  Garnish with thinly sliced pears.

To buy: Approx $56.50 for a 300ml bottle (or cheaper in a six pack)..  the best part is it will last for weeks once you open it.. Just keep it in the fridge. Click here to enquire about it from Annandale Cellars. Or call to order some: +61 2 9660 1947.

To find out more:  To visit the Black Market Sake website and to explore their uber drops click here .

 The 'Moto Room' at Akishika Shuzō