![]() ![]() Regardless of what type of vessel you choose, enjoying a meal with your sake can elevate your experience. Small cups like “ochoko” are OK too, but the sake will smell and taste more delicate and simple. The large bowl and headspace hold and amplify the aroma the wide mouth spreads the sake across the palate, maximizing flavor intensity and complexity. (Learn more about How to Drink Sake with the Right Sake Cup here.)Īnd if there was ever a sake to drink from a wine glass, this is it. In general, fruity and fragrant sake tastes best when chilled. Let’s discuss some service tips and pairing suggestions that match these traits. So shizuku is a fragrant, fruity, clean and sophisticated style. (These two premium grades already require lots of hands-on brewing, so it just makes sense to use them for shizuku.) These characteristics are common for shizuku because they’re nearly always daiginjo or junmai daiginjo-grade sake. Few will show any bitterness, and acidity levels are typically low. Deeply fruity and floral tasting notes are common as well. Shizuku sake is also well known for its smooth finish. It’s usually fragrant with a very soft texture. Shizuku is a refined and complex type of sake, typically with a light or medium body. But brewers are still willing to produce it because the results are stunning. With so much effort involved compared to other pressing methods, it’s easy to see why shizuku sake is rare and expensive. The longer the sake sits in a tank, the more susceptible it is to oxidation, which would ruin all the hard work. The whole process of filling the bags and collecting the sake takes about eight hours, and it has to be done as quickly and efficiently as possible. Once all the liquid is squeezed out, the rice solids, called “kasu,” must be removed and the bags washed thoroughly. This sake won’t be wasted, it will go into other bottlings but pressing bags is an extra step requiring more effort. Most of the sake remains in the bags, and collecting it requires pressing. Only the sake that drips freely is collected to make shizuku - and it’s a small amount. This “hanging bag” method is where the term fukurotsuri comes from, as well as the brewer’s slang “kubi tsuri” (hung by the neck). Cloth or synthetic bags are filled with fresh moromi, then tied with rope and hung up over a tank or large bottle. Both of these methods apply pressure to squeeze out the liquid.īut shizuku is made without a press or applying any pressure. These smaller presses require more labor but can produce excellent sake. Most of the time, this is done with an efficient automatic press called a “yabuta.” Occasionally, the brewery will use a smaller, traditional “fune” press instead. Pressing sake is required to remove the liquid from the rice solids. A tiny amount does get bottled and sold to the public, though, but it’s never cheap. ![]() But it’s inefficient to make and can only be made in small batches, so shizuku is mostly for sake competitions. This method, which is called fukurotsuri, produces outstanding sake. For more information about the craft of sake in general, head over to our Sake Guide. The term “shizuku” means “drops” because only the sake that drips freely from the bags is collected.įukurotsuri, shizuku sake and tobinkakoi all point to parts of this special pressing process. Shizuku is a premium substyle of sake made by hanging “moromi” (unpressed sake) in bags. Plus, you’ll discover some of the famous shizuku sake brands Tippsy carries. ![]() You’ll learn what it is, how it’s made, what it tastes like and more. This article breaks down this rare sake style in detail. So what’s the deal with this phantom sake, and is it worth tracking down? But it’s also expensive and hard to find. ![]() Is “shizuku” the ultimate type of sake? It’s easily one of the most elegant and stunning styles. ![]()
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