Sake: Mother Water | Bar Zingaro – April 11th, 2015

Sake: Mother Water

Click on flyer for a larger image.

If rice is the heart of sake, then water is its body. And as sake is 80% water, the influence the ‘Shikomi-mizu’ (brewing water) has on sake’s final quality, flavour and texture can not be taken for granted.

This month at Bar Zingaro we will be navigating the famous sake brewing waters of Japan and discovering the character that it imparts in each region’s delicious brews. Join Rebekah Wilson-Lye as she explores the theme of ‘Mother Water’ through a guided tasting of the beautifully crafted sake, as well as the ‘shikomi-mizu’,  from seven innovative breweries.

Aramasa – Aramasa Shuzo, Akita

Kakurei – Aoki Shuzo, Niigata

Izumibashi – Izumibashi Shuzo, Kanagawa

Kikuyoi – Aoshima Shuzo, Shizuoka

Soukuu – Fujioka Shuzo, Kyoto

Okuharima – Shimomura Shuzoten, Hyogo

Fukucho – Imada Shuzo Honten, Hiroshima
Please make your reservation by clicking on the link below and filling in the form:
Entrance fee of JPY3,000 (to cover the sake tasting and a plate of cheese and ham) will be collected on the day of the event.

We look forward to seeing you at Bar Zingaro!

Special thanks to my sponsors for this event, Atilika Inc.

Special thanks to my sponsors for this event, Atilika Inc.


米がお酒の心臓だとすれば、水はそれ をとりまくお酒の体と言ったところでしょうか。お酒の80%は水からできていることから も、お 酒の 仕込 み水がフレーバーや舌触りなど、最終的な品質に関わってくるのも当然の事と言えるでしょう。

それがどのようにお酒の仕上がりにも影響してくるのか、皆さんで探っていきたいと思いま す。

ただお酒をテイスティングするだけでなく、素材としての水に焦点をあててのテイスティング には きっ と新 たな発見もあるはずです!

新政 – 新政酒造、秋田県

鶴齢 – 青木酒造、新潟県

いずみ橋 – 泉橋酒造, 神奈川県

喜久酔 – 青島酒造、静岡県

蒼空 – 藤岡酒造、京都府

奥播磨 – 下村酒造、兵庫県

富久長 – 今田酒造本店






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