Happy Belated New Year, Happy Belated Post

I realize the irony of calling my blog ‘sake chronicles’ and then falling off the ladder by failing to chronicle my progress in the sake world, but this time I have a good excuse! I have been extremely busy in a new, sake-related adventure.

In my post last summer, I mentioned visiting Ontario Spring Water Sake Company in Toronto, Ontario. I had introduced the head brewer to the owner (we had both worked at the same sake brewery in Saku, Nagano, Japan, albeit at different times), and stopped by for a visit. Well, things progressed from there, and since September, 2011, I have been working as the head brewer’s assistant, continuing my quest to be a sake brewer. As much as I liked living in Japan, this opportunity was too good to pass up.

So, if you are ever in Toronto and want to get a close look at a sake brewery and try some delicious, fresh, unpasteurized sake, please stop by (see the link for directions), I will be happy to show you around!

thanks for reading.

New Sake Book

Actually, it is not just a book, but is basically a comprehensive textbook on all aspects of brewing sake that is published by the Japanese Brewing Association (日本酒醸造協会) and is found in almost every sake brewery in Japan. As you have no doubt astutely guessed from the front cover, it is all in Japanese. So, my plan is to translate this entire book. It may a take while, but I am up for the challenge!

Visiting Ontario Spring Water Sake Company in Toronto

On the second last day of our trip to Canada this summer, Kazuko and I stopped by the Toronto Distillery District to visit the Ontario Spring Water Sake Company, which makes Izumi (泉) brand sake. It is a bit of a long story, but through some sake connections here in Nagano, I was able to introduce the current Toji of OSWSC to the general manager, Kaz, on his visit here to Miyasaka Brewery (maker of Masumi). Anyway, Kazuko and I were happy to meet with the Toji, Takahashi-san, Kaz, and the owner, Ken, who are all pictured here:

Visiting OSWSC in the Distillery District, Toronto, July 2011

The brewery just opened this year, and has a nice compact set-up that allows visitors to view the brewing and nestle up to the bar for tasting of fresh, unpasteurized (nama) sake. After touring the brewery, we sampled all of Takahashi-san’s sakes, which were crafted towards the Canadian palate; sweet, full-bodied, and fruity.

If you are in Toronto, definitely plan on making a visit to the brewery and the Distillery District.