We continue our celebration of Ten Thousand Waves' 33rd birthday with our Sake Symposium and 33 Sakes in 33 Days as we enter our third week. The 11th sake we tasted is the Tsukuba "Mighty Peak" Tokubetsu Junmai. With Duke and Deborah on retreat in Japan, Linda and Derrick deftly guided us through five sakes and teaching us more about the intricacies of sake. We learned a new Japanese word, Yamahai. Yamahai is a natural, labor-intensive, somewhat risky style of sake production. Sakes made by the yamahai method can be intense and funky, both richer and more acidic than the great majority of sakes, which are made by more modern industrial methods. Very little sake is actually made by the yamahai method - less than 1 percent, it takes longer, and you've got to make it in a separate room, isolated from all your other sakes. The majority of brewers make no yamahai. The "Mighty Peak" is a fine example of sake that is absent of yamahai. meaniing that it does not have the tang or twist that yamahai provides. We thought the "Mighty Peak" paired very well with Chef Kim Muller's delicious crispy brussel sprouts and the vegetable fritter web. As always, we enjoyed tasting all the sakes and this was no exception.
Did I mention that at Izanami they are celebrating the 33rd birthday of Ten Thousand Waves' with a happy hour now through February? Every evening after 9pm, all food at Izanami is 33% off the regular menu price. And all day today you can taste the "Mighty Peak" at a special price. Just mention that you heard about it on The Big Show. Be sure to take your notes and enter our contest to win dinner for two at Izanami and a private hot tub for two from Ten Thousand Waves by logging onto santafe.com keyword sake on Fridays and on Monday we will draw a winner. Good luck, Sake students!
Enter the contest here: