Izumi

In the heart of Toronto's Distillery District.... eh? Right, in the midst of the Baudrillardian funfair (not my term, but I like it) that is the Distillery District... the Ontario Spring Water Sake Company, aka Izumi. Brewed on premises, a pretty small shop, unfortunately toji wasn't there or we could have had an interesting conversation.

I was very much hoping to buy a few things, support the good fight. But, not without sampling first. Near as I can tell, everything sold is a variation on a single batch (made from California grown rice, I'm guessing it's Kakuho rose, brewed with sake yeast #7.) Pretty much everything was nama... nama nama... nama cho... genshu nama nama... Didn't try the nigori, because, surely, it was just unfiltered nama nama... or genshu nama nama...

I finished the tasting of the main offerings in equal measures delighted and disappointed. Delighted that sake makes inroads further and further. Disappointed that for the most part, the sake tasted pretty much exactly what I've brewed at home. Which really, to my opinion, is not a compliment. Far from dry (SMV -10), not very "clean", unbalanced and pretty heaty (a neat trick, high alcohol and still high RS.) I'll say that they've at least managed to control the acidity, but I'm left a little confused as to what my problems were - I'd been assuming that my pressing allowed too much air, and my conditioning, too much light. But, Izumi has what looks like proper kit (note to self), so, if they've managed to become a going concern, maybe I'm not too far behind? How about that?

The tasting bar.

Mildly embarrassed at the prospect of leaving empty-handed (having wangled a free sampling), I noted on the chalkboard, batches #36 and #38. A pair of small-batch arabashiri. That's the spirit. Nama nama and genshu both, both much drier, and cleaner, than the regular releases, but both still very much off-dry to my taste. Both were very faint of nose, but very fruit forward with the melon, followed by a pronounced bitter finish. If anything, the ever so slighty stronger 38 (18% vs. 17.9%) was less syrupy and a bit more bright and jangly than the 36.

All in all, a bit underwhelming, but you have to start somewhere. Gears in head turning... <img border="0" src="http://2.bp.blogspot.com/-GWLAVchTVrI/Ua1UuIe5CgI/AAAAAAAAGc8/TtUxAJXeJ-8/s320/2013-05-25+16.57.34.jpg" /> <br>In the heart of Toronto's Distillery District.... eh? Right, in the midst of the Baudrillardian funfair (not my term, but I like it) that is the Distillery District... the <a href="http://ontariosake.com/" target="blank">Ontario Spring Water Sake Company</a>, aka Izumi. Brewed on premises, a pretty small shop, unfortunately toji wasn't there or we could have had an interesting conversation<span class="fullpost">. <br> <br>I was very much hoping to buy a few things, support the good fight. But, not without sampling first. Near as I can tell, everything sold is a variation on a single batch (made from California grown rice, I'm guessing it's Kakuho rose, brewed with sake yeast #7.) Pretty much everything was nama... nama nama... nama cho... genshu nama nama... Didn't try the nigori, because, surely, it was just unfiltered nama nama... or genshu nama nama... <p><img border="0" src="http://1.bp.blogspot.com/-Pu0X52iHC6k/Ua1UyE36YBI/AAAAAAAAGdE/0T65uQntHCg/s320/2013-05-25+16.57.42.jpg" /></p> I finished the tasting of the main offerings in equal measures delighted and disappointed. Delighted that sake makes inroads further and further. Disappointed that for the most part, the sake tasted pretty much exactly what I've brewed at home. Which really, to my opinion, is not a compliment. Far from dry (SMV -10), not very "clean", unbalanced <i>and</i> pretty heaty (a neat trick, high alcohol and still high RS.) I'll say that they've at least managed to control the acidity, but I'm left a little confused as to what my problems were - I'd been assuming that my pressing allowed too much air, and my conditioning, too much light. But, Izumi has what looks like proper kit (note to self), so, if they've managed to become a going concern, maybe I'm not too far behind? How about that?<br> <p><img border="0" src="http://4.bp.blogspot.com/-ZzlNmTXBDzY/Ua1UywwE_uI/AAAAAAAAGdM/gR5bAQqSYLE/s320/2013-05-25+16.57.53.jpg" /></p> The tasting bar. <br> <p>Mildly embarrassed at the prospect of leaving empty-handed (having wangled a free sampling), I noted on the chalkboard, batches #36 and #38. A pair of small-batch <i>arabashiri</i>. That's the spirit. Nama nama and genshu both, both much drier, and cleaner, than the regular releases, but both still very much off-dry to my taste. Both were very faint of nose, but very fruit forward with the melon, followed by a pronounced bitter finish. If anything, the ever so slighty stronger 38 (18% vs. 17.9%) was less syrupy and a bit more bright and jangly than the 36.<br> <p><img border="0" src="http://3.bp.blogspot.com/-XBDCBxIV6T4/UcfKO3kNhnI/AAAAAAAAGfM/fGLSd1JgV7U/s400/izumi.jpg"></p> All in all, a bit underwhelming, but you have to start somewhere. Gears in head turning... </span>

Oze can you see

It's been a while, all the various excuses apply. On the one hand, family. On the other hand, haven't seen a lot of new stuff lately... maybe just haven't been looking in the right places, maybe just haven't been awake. But out of hibernation we come, and find ourselves in Gunma. If not in mind, then in spirits. Oze no Yukidoke Ohkarakuchi, a junmai-shu from Ryujin Shuzo in Gunma Prefecture. A blend of yamada nishiki and gohyakumangoku rice, semaibuai of 60% and brewed with #11 yeast. Net result, a hefty SMV +10, and above "average" acidity (1.8) and amino acid (1.6). On the whole, this comes across as substantial, with a savoury roundness that, to my palate, completely offset the dryness. I wouldn't call it sessionable, but a good match to fermented and curdled foods... pickles, tofu, miso, cheese... yes, cheese. Also a good candidate for warming, I should think. Pity the thermometer has been in the red...

<img border="0" src="http://2.bp.blogspot.com/-_hqUIOcYDIo/Ua1QtwNrA9I/AAAAAAAAGcs/cFhX_8g974U/s320/2013-05-16+19.40.43.jpg" /></img> <p>It's been a while, all the various excuses apply. On the one hand, family. On the other hand, haven't seen a lot of new stuff lately... maybe just haven't been looking in the right places, maybe just haven't been awake. But out of hibernation we come, and find ourselves in Gunma. If not in mind, then in spirits. Oze no Yukidoke Ohkarakuchi, a junmai-shu from Ryujin Shuzo in Gunma Prefecture. A blend of yamada nishiki and gohyakumangoku rice, semaibuai of 60% and brewed with #11 yeast. Net result, a hefty SMV +10, and above "average" acidity (1.8) and amino acid (1.6). On the whole, this comes across as substantial, with a savoury roundness that, to my palate, completely offset the dryness. I wouldn't call it sessionable, but a good match to fermented and curdled foods... pickles, tofu, miso, cheese... yes, cheese. Also a good candidate for warming, I should think. Pity the thermometer has been in the red...</p>