Azia's Electic Sake Menu
Sakes
- Takara Nigori
- Umenishiki
- Ichinokoura "Ace Brewery"
- Suishin
- Sawanoi
- Onikoroshi "Demon Slayer"
- Mineno Hakubai "White Blossom on the Hill"
- Masumi
- Ohyama "Great Mountain"
- Kariho
- Otokoyama "Man's Moutain"
- Harushika "Spring Deer"
- Ama No To "Heaven's Door"
- Tentaka Kuni "Hawk in the Heavens"
- Takatenjin "Shrine of the Valley"
- Fukocho "Moon on the Water"
- Mukune "Root of Innocence"
- Rihaku "Wandering Poet"
- Rihaku Nigori "Dreamy Clouds"
- Ginga Shizuku "Divine Droplets"
Sake 101:
We carry only the highest grade sake at our restaurant.
Sake is made from sake rice, water, and Koji mold. Sake is the only
alcohol that goes through the bilateral fermentation and for this reason
may contain a higher alcohol content than wine or beer. The grade, or
class of sake is determined first by the milling of the sake rice. The
higher the percentage milled away, the less fats & impurities are
in the rice, creating a cleaner and more elegant flavor. The type of
water & the breweries style & location also play a role in the
taste of the sake.
Sake Terminology
Acidity :: Used to express how the flavor of the sake spreads through the palate with the sensation of sweet to dry.
Shu :: "Sake" in Japenese.
Junmai-Shu :: Pure rice wine with at least 30% of the rice milled away.
Junmai Daiginjo :: Pure rice wine with 50-65% of the rice milled away. This is the pinacale of the sake brewer's art.
Kura :: Sake brewery
Toji :: Chief brewer of the kura.
Nigori :: "Unfiltered" in Japenese. A special technique to brewing unique to the Kura.
Prefecture :: Areas in Japan similar to our counties, or parishes.