Sometimes called rice wine, sake is fermented polished rice and fun; and since I had a fabulous time afloat the Yacht Manhattan, on this Morimoto Sushi & Sake Cruise, I thought I’d toss up a few photographs from the night.
Of the four sakes poured aboard the Manhattan, one was the Momokawa Organic Junmai Ginjo, which was pretty, with aromas of evergreen spice that were light and zesty on the tongue. Junmai Ginjo is a traditional process that does not allow for the addition of additives, alcohol, and sugar. Rather than polishing the rice a mere 27%–on average for one’s standard sake–the Junmai Ginjo calls for polishing up to 60% of each grain. This process allows the sake brewer access to the starchy white core, which produces a more refined–or perhaps something closer to naked–sake.
Wendy, of Wendy Crispell Wine, is the force behind Classic Harbor Line‘s Tasting Events. There’s a host of other tasting and pairing-on-a-Yacht dates coming up–including Pinot Noir, The Wines of Germany, and Sexy Spanish Wines and Tapas.
Wendy with Lady L!
And this is the final sake of the night. I can’t recall what it is, only that it’s a dessert sake. I found it quite smoky and thought it’d pair very well with Sunday morning’s smoked fish–whitefish salad or lox– in lieu of that mimosa or Bloody.