I can't believe we have completed almost two weeks with our Sake Symposium and 33 Sakes in 33 Days, celebrating Ten Thousand Waves' 33rd birthday. Time flies when you're having fun and it flies even when you're learning something new, which is what I'm doing with sake. Today we will be talking about our 9th sake, Toyo Bijin "Asian Beauty" Junmai Ginjo. This sake is brewed by the Sumikawa Shuzo, which was established in 1921 and is located in the Yamagata prefecture. It is made with Yamada Nishiki rice, the "king" of sake rice, which has been polished to 55%, allowing it to qualify as a Ginjo. Deborah drew a pyramid of sakes to show which ones are the most polished. The Ginjo is in the mid-level of three levels. The Toyo Bijin Junmai Ginjo tasted clean, crisp and smooth, with pleasant flavors of pear and melon. We thought this sake was very dry and well-balanced and paired very well with Chef Kim Muller's Nasu, (eggplant roasted in miso sauce), and pork belly. This is an easy drinking sake that it said to appeal to both sake lovers and newcomers to sake. We really enjoyed drinking the Toyo Bijin Junmai Ginjo and highly recommend it to anyone.
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. Tomorrow you can enter online and name all five sakes this week. On Monday we will draw a winner. Good luck, Sake students!