Sake to Sakana #2 Jozen Mizu No Gotoshi

* The author of this post does not recommend sake-drinking to anyone who has not reached the legal drinking age or who should not consume alcohol due to medical/psychological concerns. I consider myself as a beginning sake drinker, but it does not mean that I have never tasted sake at all until recently. Actually my first sake experience was way back in my early childhood. Being a darn cute girl like this (Ahem!), I was often asked to be a bridesmaid at my relatives’ weddings. A bridesmaid's role in Japanese traditional weddings was basically to sit quietly next to the bride for hours and hours. But when the bride and groom did the sake-drinking ceremony, I needed to pretend drinking a little bit of sake from a red lacquer sake cup. Well, let me make a confession here: I didn’t pretend -- I actually drank sake at the ceremonies throughout my career as a bridesmaid. :P Now as an adult, I enjoy sake once in a while, but until recently I always drank the same local brand, Tosazuru 土佐鶴, non-expensive, regular version (futsu shu) only. And when I go out with my friends, usually sake is not my first choice of drink. After all, beer and cocktails are far more commonly served at parties and karaoke places. It is only recently that I started learning about different types and grades of sake, and exploring my favorite combinations with appetizers. That is why I see myself as a beginner. And it is no surprise that someone who just started exploration to be a fan of “beginners’ favorite” brands. Read More What kind of sake is "beginners’ favorite?" It is said to be light, easy-to-drink type without overpowering aroma or sensation. And this Jozen mizu no gotoshi is one of the brands that experienced drinkers almost always recommend to sake beginners. Oh, please don't take it wrong. It DOES NOT mean that this is a low-class, bland or boring sake. This is the kind that is considered to be very likely to make non-sake drinkers say, “Hey, actually, sake isn’t bad. I think I like it.” This brand, produced in a northern prefecture, became too popular throughout Japan at one point in the past, so that probably coined the image of this sake as "everyone's favorite" or “beginners’ favorite.” The name, Jozen mizu no gotoshi came from the philosophy of Taoism (See Verse 8. Water). Today I tried it chilled first, then warmed to body temperature. (Well, not sure if it was really body temperature because I don’t have a cooking thermometer). It was pretty easy to drink when chilled, and I liked it even better when it was slightly warmed. Sasami no ume-shiso ten (left) and aonori ten (right) Accompanying appetizers tonight were sasami no ume-shiso ten (batter-fried chicken breast fillet with pickled plums and green perilla) and aonori ten (batter-fried green laver). Actually the former was included in our ex-izakaya menu, and the latter is one of the side dishes we offer at our kaiseki place now. 1. Sasami no ume shiso ten The izakaya version of ume-shiso ten had ume paste and shiso leaves rolled in cut-opened chicken fillets. But my version is a lot simpler; I just minced seeded umeboshi (pickled plums) and shiso, mixed them with chicken chunks, dipped them in batter and deep-fried. I like it that way because it is easier than rolling and it makes the taste of ume a lot milder. I guess you can use white fish in place of chicken breast fillet. 2. Aonori ten Some people may not like this aonori-ten at all, because it does smell fishy. But let me emphasize this: it is not an unpleasant fishy smell of cheap seaweed. It is much lighter and fresh, which I think deserves a description such as "amazingly flavorful" rather than just "fishy." This tempura is also very easy to make. All you have to do is pour a little batter over the green laver and mix, take a little portion of it and flatten with fingers, then drop it in hot oil to deep fry. It is very important to make it as flat as possible so that it turns out pleasantly crunchy. This Jozen mizu no gotoshi went so well with bosh kinds of tempura; It didn’t mess with the strong flavors of ume, shiso and green laver at all. My assumption is that this sake will go well with most foods, creating pleasant harmony, or at least not overpowering anything. And that is where its name came from -- the supreme good described in the verse 8 of Tao Te Ching. I like it. I like it very much. Categories: Sake