A new era of
Japanese sake opens
The World of Assemblage
Miraculous blends that transcend breweries and cross over
This is a special sake that can only be found in restaurants.
Miraculous blends that transcend breweries and cross over
This is a special sake that can only be found in restaurants.
A miraculous blend that goes beyond sake breweries
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Assemblage Club 01CODE NAME : Taro´
Sweet and
dry overlap.
New Taste
Combined with food"Umami Marriage"
AssemblageWhat's Assemblage?Opening a New Act of Sake
What is assemblage?
If you are familiar with the term "assemblage," you are probably an art connoisseur.
Or maybe you are a wine expert.
Originally French for "assembling" or "mixing", in art it refers to a collage of three-dimensional objects.
In wine, it also refers to the traditional technique of blending the original wine....
In the New World, most wines are made from a single grape variety, but in older regions such as France, Italy, Spain, and Germany, this is the most common type of wine. The complex flavors and aromas that can only be created through crossbreeding are
This is why Bordeaux wines and Champagne are and always have been world representatives.
ChallengeSo many miracles?A miracle born from a crossover
SAKE with infinite entrances and exits
Not much has been said about "blending" or "assemblage" in sake. This may be due to the Japanese people's DNA with its subtractive aesthetics, or to the fact that sake has been at the mercy of history and time, such as the postwar period when there was no rice available, the revision of the Sake Tax Law, and the buying and selling of vats.
But times have changed, and the environment surrounding sake has also changed. In addition to the artisanal brewing techniques of the toji, the development of new yeasts and research into brewing has progressed, and with the new movement of young brewers and the latest equipment, the challenge of making new sake that meets the tastes of modern people has begun.
There is a taste that can only be produced by assemblage.
The secret of "deliciousness" represented by "umami" has been scientifically elucidated and is now known to chefs and gourmets around the world.
Now that drinkers have matured and are seeking and accepting flavors that have never existed before, we propose the "Sake Assemblage". We have discovered through research that it is possible to create a one-of-a-kind taste that can only be created by assemblage, built solely on taste, without being bound by specifications such as BY (brewing year) or polish (rice polishing ratio).
give rise to a climate
If the work of the toji, the foundation of sake brewing, is the great earth, then we may be the wind that blows there. We are the wind that blows there. We are the wind that breathes new life into the traditions and culture of the sake brewery. With this dream in mind, I would like to begin a journey of assemblage with you.
Of course, this is still uncharted territory. The number of multiplications is infinite. I raised a sail of hope toward the endless ocean that spreads out before me.
We hope that you will join us
on this adventure
and together we can
shape the future of sake!
The world is in the Age
of Gourmet Discovery
The world is waiting for
Japanese SAKE
It is self-evident that sake goes well with Japanese food. There is no need to talk about it. However, every country is now overflowing with cuisines from all over the world. Of course, Japan is no exception. Even if we consider our daily meals, ramen for lunch, hamburgers for dinner, pasta or spiced curry for tomorrow... It would be rare for a gourmet to eat only Japanese food. We propose an "umami boost" type marriage experience for those gourmets who enjoy such a gourmet voyage. And for this, sake is necessary.
Sake is said to contain the most umami (amino acid) of all the brewed alcoholic beverages we normally drink, such as wine and beer, and data from sensory evaluations focusing on umami show that sake makes all kinds of food taste better. It is said to contain the most umami (amino acid) of all the brews we usually drink.
Enjoy the great taste of SAKE!
In Harmony.
At first foot, multiply and multiply
One of the know-how we have gained is the ability to assemble the flavors we want to match with the food we are serving. In order to match a wide range of cuisines from all over the world, we are able to add and multiply umami such as inosinic acid and glutamic acid, as well as sweet, sour, bitter, and umami (other than salt). Therefore, it can be adapted to cuisines from all over the world. Furthermore, by assembling the wines, we succeeded in removing the exoskeleton of each brand while retaining the original flavor of the individual brand, making it easier to blend and marry with dishes. The aroma is extremely gentle, and just like an orchestra, the sake harmonizes with each other, boosting blissful umami in the mouth along with the food, and echoing with the world's cuisine.
Japanese Thinking
SAKE Marriage Goes Global
There is one gastronomic art that the Japanese excel at....It is called "mouth-to-mouth cooking." As a rice-eating culture, we have long been eating rice and various other foods in our mouths at the same time, and have been perfecting the flavors by eating them together in our mouths. In other words, the Japanese are assemblageists by nature, and love to marry. Rice has a light flavor, but it also has "sweetness" and "umami" that stimulate the appetite and complement the food. Sake, which is made from rice, has inherited this heritage to the maximum extent possible through the power of fermentation, and is expected to not only perfect the taste of sake on its own, but also to complete the "umami mariage" with the world's gastronomic delights through the use of assemblage. In recent years, Western cuisine of the new century, known as nouvelle cuisine, differs from classical cuisine in that it uses infinitely less butter and cream, and if you visit famous European restaurants, you will notice an increase in delicate dishes that are even referred to as "Japanese food on a Western plate. In other words, there is no need to wash away the fatty meat and butter with strong flavors and aromas, even if it is not limited to Japanese food, and there are more and more cases where sake is required that does not spoil the delicate flavors.