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SAKE: A NEW TWIST ; THE TRADITIONAL JAPANESE DRINK HAS EVOLVED INTO A PREMIUM BLEND THAT AMERICAN PALATES FIND INCREASINGLY INTRIGUING
[5/7 Edition]
Hartford Courant
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Hartford, Conn.
Abstract (Document Summary)
Ha, the general manager of Min Ghung, a Glastonbury restaurant serving Korean and Japanese food, recently helped host a sake- tasting dinner where guests were greeted with Kaori Martinis made from Kaori brand sake, Grey Goose vodka and cranberry juice. The recent dinner featuring premium sake sold out immediately (with a waiting list of about 30 hopefuls). For those lucky enough to get in, the Kaori Martini was only the first surprise in an evening full of sake-to-me's. The misconceptions about sake abound. Most people call it "rice wine," a misnomer. Sake is neither wine nor a spirit. Its brewing process is somewhat like beer production, but it's not anything like beer. Made from water, rice and yeast, sake has been brewed in Japan for thousands of years. What separates common sake from the truly exquisite? Primarily, it's the rice. The more the sake rice is polished -- to remove the rice grain's outer coating of protein and fat to reveal more of the inner starch that makes sugar -- the better it is. Better rice that is more highly polished yields the best sake. Today, that's changing, thanks to opportunities in the West. The Japan Sake Exporting Board has about 70 premium sake products from about a dozen top producers ("Jizake," or microbreweries) in its portfolio. [Hiromi Iuchi]'s company has poured sake in dozens of special sake dinners to showcase the premium brews. In Connecticut there have been premium sake dinners at Toshi Japanese Restaurant in Avon, which has an extensive sake list, and at Min Ghung in Glastonbury. (In New York, Masa Takayama Sake Bar is set to open when the AOL Time Warner Center at Columbus Circle is completed; it will join A- list restaurants and bars from the likes of Gray Kunz, Jean-Georges Vongerichten, Thomas Keller and Rande Gerber.) Reproduced with permission of the copyright owner. Further reproduction or distribution is prohibited without permission.
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