Today we are talking about sake #23, Yuki No Bosha Yamahai Junmai, in our "33 Sakes in 33 Days" celebration of Ten Thousand Waves' 33rd birthday. This sake was our favorite of all the Yuki No Bosha sakes we tasted. This sake won a gold medal twice (2008 and 2009) at the International Sake Challenge and a silver medal at the 2009 International Wine Challenge. Okay sake students, do you recall our discussion of Yamahai? It is the traditional way of making the yeast starter for sake. Instead of taking seven days, it takes thirty days to develop the yeast starter when using the Yamahai method. Yamahai Junmai is a classic style, typically characterized by big, gamey, funky aromas and flavors. This Yuki No Bosha Yamahai Junmai contradicts the classic style by being mellow, well-balanced and low in acidity. We thought it paired fabulously with Chef Kim Muller's butakushi ( heritage pork belly with ginger bbq glaze) and tonkatsu (panko-breaded heritage pork loin cutlet with miso katsu sauce. The Yuki No Bosha Yamahai Junmai also pairs well with steak, stew and funky cheeses.
At Izanami, they are celebrating the 33rd birthday of Ten Thousand Waves' with a happy hour through the end of the month. Every evening after 9pm, all food and non-alcoholic beverages at Izanami are 33% off the regular menu price. And all day today you can taste the Yuki No Bosha Yamahai Junmai 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.