As the winter chill recedes and Japan welcomes the warmth of spring, the nation comes alive with a vibrant atmosphere that perfectly complements the blooming cherry blossoms. This magical season is also the perfect time to indulge in the rich culture of Japanese sake, the country's most beloved alcoholic beverage. In this blog post, we will journey through the traditions and cultural significance of Japanese sake during the enchanting spring months in Japan.

 

The Charm of Hanami: Cherry Blossoms and Sake

Hanami, the traditional cherry blossom viewing, is one of Japan's most iconic cultural events that beautifully encapsulates the spirit of spring. Friends, families, and colleagues gather beneath the blooming sakura (cherry blossom) trees to celebrate the fleeting beauty of life, often accompanied by delicious food and, of course, Japanese sake.

Sake, also known as nihonshu, is made from fermented rice and has been an integral part of Japanese culture for centuries. During Hanami, people enjoy various types of sake, from warm to chilled, to enhance the joy and camaraderie of the occasion. The harmonious blend of sakura and sake creates an unparalleled experience that represents the essence of Japanese spring.

 

 

The History of Arabashiri Sake

Arabashiri, which translates to "rough run" or "first run," refers to the initial portion of sake that flows freely from the pressing process during brewing. This term highlights the unfiltered, unpasteurized, and undiluted nature of the sake, resulting in a distinct flavour profile that captures the essence of spring. Arabashiri sake has been a seasonal delight for centuries, with its limited release adding to its allure and mystique.

 

The Brewing Process

Traditionally Arabashiri sake was made using a traditional method called "shizuku," which involves hanging the moromi (fermented mash) in cotton bags and allowing the sake to drip out naturally. This gentle process retains the delicate, nuanced flavours of the sake, ensuring an unparalleled taste experience. The result is a fragrant, and lively drink that encapsulates the spirit of spring. Today, Arabashiri can also be pressed with more advanced technologies while retaining its freshness.

Once pressed, Arabashiri sake is bottled and shipped immediately without undergoing the pasteurisation or ageing processes that other sakes undergo. This preserves its lively, fresh, and slightly effervescent character, making it the perfect drink to toast the arrival of spring.

 

How to Enjoy Arabashiri Sake

To fully appreciate the complex flavours and aroma of Arabashiri sake, follow these simple guidelines:

1. Temperature: Arabashiri sake is best enjoyed chilled, around 5-10°C (41-50°F). This temperature accentuates the drink's vibrant, fruity flavours and refreshing mouthfeel.

2. Glassware: Use a small glass or ochoko (traditional sake cup) to savour the aroma and taste of the sake in small sips.

3. Pairings: Arabashiri sake pairs wonderfully with a variety of dishes, particularly those featuring seasonal spring ingredients. Popular choices include sakura-mochi (cherry blossom rice cake), grilled asparagus, and sashimi.

4. Limited Release: Remember that Arabashiri sake is a seasonal release, available only during spring. Make sure to enjoy this fleeting pleasure while it lasts, and share the experience with friends and family as you welcome the season together.

 

In Conclusion

Arabashiri sake is a unique and cherished symbol of spring in Japan, celebrated for its fresh, lively flavours and limited availability. As you sip this exquisite beverage, take a moment to appreciate the centuries-old traditions and craftsmanship that have gone into its creation. Embrace the spirit of renewal and celebrate the arrival of spring with the delightful taste of Arabashiri sake.

 

Try Arabashiri sake for yourself!