All week we have been featuring the Yuri No Bosha sakes from the Saiya Brewery and today we are talking about the Yuki No Bosha Akita Komachi Daiginjo as we celebrate Ten Thousand Waves' 33rd birthday. As I mentioned earlier this week, all Yuki No Bosha sakes are genshu, meaning they are not diluted with water and they are also jukusei, which means they are matured for 12 to 36 months. Akita Komachi means "beauty of Akita" and is both a reference to the fair ladies for which the region is known as well as its cherished local rice of the same name. We truly loved this sake, and as Linda noted, this sake doesn't even need food. The Yuki No Bosha Akita Komachi Daiginjo has a big taste and is not ethereal. We could taste hints of licorice and noticed a subtle fragrance. As for food pairing, we thought the Yuki No Bosha Akita Komachi Daiginjo tasted really good with Chef Kim Muller's kinpira gobo and also pairs well with French and New American cuisine. This daiginjo is elegant, luscious and velvety. I would highly recommend this sake to anyone who is a newbie or sake aficionado.
All day today they are featuring the Yuki No Bosha Akita Komachi Daiginjo at Izanami, so you can drive up to Ten Thousand Waves and sample this delicious sake yourself. And of course, Chef Kim Muller's out-of-this-world menu will taste so spectacular with this sake, too. Speaking of Izanami, now through the end of this month they are having happy hour every evening after 9 pm, and all food and non-alcoholic beverages are 33% off. Don't forget that today you can log onto santafe.com keyword sake and register to win dinner for two at Izanami and a private hot tub for two. You just have to name all 5 of the sakes I've tasted this week. On Monday, we'll announce the winner. Stay tuned in the 10 a.m. hour every weekday to hear me talking about the sake of the day from the fine folks at Ten Thousand Waves and Izanami.
Enter the contest here: