Today we are entering week four of "Honey's Sake Symposium" by tasting 33 Sakes in 33 Days, celebrating Ten Thousand Waves' 33rd birthday. Our 16th sake we are talking about today is the Ichishima Seishu. This traditional sake has a dry and bold character with a hint of sweetness, and is a great way to begin your understanding of sake. The Ichishima Seishu is like a table wine in that it has broad appeal. The Ichishima brewery has been around since 1790 and is located in the Niigata prefecture of Japan on the western coast. It is said that the rain and snow that falls in this area, creating fresh water, is what gives the Ichishima sakes their distinctive taste. Remember, sake students, that sake is made of only three ingredients: rice, yeast and water. So the breweries take great pride in how they can make their sake stand out with all of these ingredients. I just love how much thought is put into everything the Japanese do, and Ichishima's labels for their bottles have a beautiful drawing of the river which they are near. We thought that the Ichishima Seishu paired really well with Chef Kim Muller's mushrooms and the tonkatsu, which is a panko-breaded pork loin cutlet.
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 Ichishima Seishu 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.