Today's Sip

January 7, 2021

Day #7 of the year.

Maboroshi Junmai Ginjo “Nakao’s Secret”

The Origin of Tempura-batter frying, in Japan can be traced back to the mid-16th century. The concept of batter frying was brought by the Portuguese, along with Catholicism. The word “Tempura” is derived from the Latin word of “Tempora”, which refers to “The Ember Days (quattuor anni tempora)”, when Catholics refrain from eating meat. Tempura is known as the favorite dish of Tokugawa Ieyasu, the first shogun of the Tokugawa/Edo era. Support your local Japanese restaurant and order some Tempura and crack open a bottle of Maroboshi, Junmai Ginjo sake. Maroboshi sake shows green apple fruit and pairs to perfection with the delicate fried goodness of tempura. This sake reflects the Hiroshima style, which is described as “kirei,” a Japanese word meaning both “clean” and “pretty” – Kampai or Kanpai!

ORIGIN

Hiroshima, Japan

Rice Type

Hattan Nishiki

Maboroshi Junmai Ginjo, Sake

Tasting Notes

Overall a light and delicate junmai ginjo; lower in aroma and fruit than many ginjos. Representative of the Hiroshima region which is known for soft water and crisp flavors.

Created by potrace 1.16, written by Peter Selinger 2001-2019

Food Match

Serve chilled with tuna steak, yakitori, and tempura.

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