Katsuhiko (left) and his wife Mami Takahashi tasting Junmai Daiginjo-shu sake from Ehime. — CHAN TAK KONG/The Star
EHIME prefecture in Japan, a region steeped in history and natural beauty, is renowned for exceptional sake production.
Its sake history goes back 400 years, a time that saw the emergence of brew master guilds.
These included Ochi Toji and Ikata Toji whose traditions and techniques have been passed down through generations to 34 Ehime breweries.
Divided into three regions – Toyo, Chuyo and Nanyo – each region has its own industrial culture which brings out slight differences in the sake produced.
Toyo sake is smooth and refreshing, Chuyo is smooth and richly flavoured, while Nanyo sake is known for its full-bodied flavour.
A diverse range of Ehime's sake offerings were introduced to Malaysians at the event.
To showcase these offerings, the Japanese Embassy, Ehime Sake Brewery Association and Japan External Trade Organisation Malaysia held a sake tasting event.
Held at the Kuala Lumpur residence of Ambassador Takahashi Katsuhiko, the Ehime sake tasting showcased 32 sake products from eight breweries.
Through guided tastings, attendees gained insights into the brewing process and each prefecture’s unique sake character.
The Jumai Ginjo Green Label sake is available at Isetan KLCC.
It is made with Yamada Nishiki and Matsuyami rice.
In his speech at the tasting, Katsuhiko said the Japanese government launched the Food Export Support Platform in Malaysia this year.
The platform aims to enhance Malaysians’ access to exquisite Japanese food and beverages, including sake.
It also supports the growth of Japanese sake in Malaysia, which is the 12th largest market for the brewed drink.
“Through our collaboration with today’s sake sommelier Thomas Lin, who was appointed Japanese Cuisine Goodwill Ambassador, we are committed to sharing the love for Japanese food and sake in Malaysia.
“While Ehime’s sake has not yet made a significant impact in the Malaysian market, I encourage all of you to experience its unique flavours,” said Katsuhiko.
Attendees were also introduced to the Ehime Sakurahime series comprising sake made from local Ehime flora.
The word “sakurahime” refers to a special yeast as well as the name of the flower the yeast is derived from.
Four types of different aroma and flavours – tropical (red), clear (blue), well-balanced (green) and rich (yellow gold) – were selected to create this sake.
Aside from the sakurahime yeast, locally harvested rice and fresh spring water from the Shikoku Mountains are used to make this beverage.
Lin said the brewers association aimed to create interest in sake by developing a new brand.
“The tropical flavour has a fruity scent while the clear flavour tastes crisp.
“There is well-balanced acidity and sweetness, and richness characterised by a robust fragrance and refreshing acidity,” explained Lin.
Association chairman Hiroshi Ochi said Ehime sake was highly regarded worldwide, thanks to the clear water, carefully selected rice and traditional brewing techniques used to produce it.
“It’s almost miraculous to discover four distinct yeasts from one source.
“Each yeast imparts a unique character, making these sakes suitable for pairing with a wide range of dishes,” he said.
