NIKKEI MINI MATSURI AT NIKKEI NATIONAL MUSEUM & CULTURAL CENTRE
On September 4th and 5th there was a family-friendly Japanese-style summer festival at Nikkei National Museum and Cultural Centre (6688 Southoaks Crescent, Burnaby BC V5E 4M7).
The first day, on September 4th, it was raining although there were still many people who came to enjoy all the activities and food. The second day was much nicer weather with more sun and of course more people who wanted to spend their day outside enjoying the Japanese culture.
Kampai!
The Festival was kicked off with a Kagami-biraki & Kampai! The toast sake was kindly provided by Dewazakura Brewery in Yamagata, Daiginjo Sake Yukimegami 48.
Sake Tasting Flight at beer garden
Us the members of SABC (Sake Association of British Columbia) had a sake tasting booth. We had 10 different kinds of Japanese alcoholic beverages, such as Sake, Umeshu, and shochu.
This year we had a smaller gathering of people due to Covid-19. Even though the event was smaller compared to the past several years but everyone enjoyed a piece of Japanese culture and the typical summer festival activities.
Thank you for coming!
Zuiyo - from Kumamoto
Kissho Zuiyo Ginjo Sake
Elegant Ginjo aroma with a mild finish.
Type: GINJO
Volume: 1800ml
Alcohol: 15.0%
Rice milling: 58%
Sake Meter Value: +5.0
Acidity: 1.0
Zuiyo Junmai Sake
This Zuiyo junmai sake is mild and mellow at first, then the dry character emerges with a nice acidity level.
Type: JUNMAI
Volume: 30ml
Alcohol: 15.2%
Rice milling: 63%
Sake Meter Value: +5.0
Acidity: 1.5
Koikawa Shuzo - From Yamagata
Tokubetsu Junmai Amabie Label
Amabie is a mythical monster in Japan. It is said to ward off and bring hope to ending plagues. This limited label contains “The Wish for Ending the Pandemic”. Made by Satomi Ikezawa a famous Manga Artist.
Type: TOKUBETSU JUNMAI
Volume: 720ml
Alcohol: 15.3%
Rice milling: 55%
Sake Meter Value: +5.0
Acidity: 1.4
NANBU BIJIN- From Iwate
NANBUBIJIN TOKUBETSU JUNMAI
Nanbu Bijin Tokubetsu Junma won “the Champion Sake of 2017” at IWC International Wine Challenge.
Type: JUNMAI
Volume: 720ml
Alcohol: 15.5%
Rice milling: 55%
Sake Meter Value: +4.0
Acidity: 1.5
Yuzu Sake (No Sugar Added)
Using 100% of “Northern Yuzu” from Rikuzen-takata, Iwate prefecture, which has been carefully squeezed by hand.
Type: YUZU + JUNMAI
Volume: 360ml
Alcohol: 9.0%
Rice milling: 65%
Sake Meter Value: -4.0
Acidity: 2.5
Dewanosato- From Yamagata
Yukimegami 48
Yukimegami is a new brand of sake rice that is cultivated locally in Yamagata. Silky smooth and elegant aroma.
Type: JUNMAI DAIGINJO
Volume: 720ml
Alcohol: 16.0%
Rice milling: 48%
Sake Meter Value: -3.0
Acidity: 1.3
Dewazakura
TOBIROKU NIGORI SPARKLING
The cloudy sparkling ginjo sake, TOBIROKU, has fruity and milky yogurt aromas. Enjoy refreshing and zippy with a dry finish.
Type: SPARKLING NIGORO GINJO
Volume: 720ml / 1800ml
Alcohol: 15.0%
Rice milling: 50%
Sake Meter Value: -3.0
Acidity: 1.5
Dewazakura
CHOYA- From OSAKA
HONKAKU UMESHU
Umeshu is a traditional Japanese liqueur made from ume fruit. Made with 100% of Ume from Kishu region. Enjoy chilled & straight, on-the-rocks, or mixed with juice.
Type: UMESHU
Volume: 1800ml
Alcohol: 10.0%
UJI GREEN TEA UMESHU
Great combination of CHOYA UMESHU with the premium green tea leaves from Uji in Kyoto. Serve it well chilled or with ice. You might also like to try it with hot water.
Type: UMESHU
Volume: 720ml
Alcohol: 7.5%
KIRISHIMA - From MIYAZAKI
KURO – KIRISHIMA
Shochu is a distilled liquor. Kuro Kirishima is a honkaku shochu made from Kogane Sengan, a type of sweet potato harvested in southern Kyushu, and Kirishima Rekka-sui, a pure and mineral-rich subterranean water with a crisp taste.
Type: SHOCHU
Volume: 900ml
Alcohol: 25.0%
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