（みぞれ酒）?
Mizore, means rain and snow mixed in Japanese, which represents a weather phenomenon with wet and smooth ice crystals. When you put the sake in the freezer for a while and then take it out, the sake would be in the supercooling status and would crystallized once it is shaked. The texture is just like the rain and snow mix and therefore we call it Mizore Sake (Zake in pronunciation). It is cool and refreshing and therefore it can said to be the best companion in summer time. It is always one of the most popular drinks in the summer in Japan.
Homemade Mizore Sake?
It is easy but difficult to make at the same time. The easy point is you just need to put the sake into the freezer for about 30 minutes until it is cooled to about -10°C, and pour it into a glass. But the difficult point is every sake would have a slightly differences in their ingredients, and therefore the difference in freezing points may differ from the others. Also, the iced sake is very sensitive to environment changes, so a little shaking may also casue the sake to crystallize before putting into the glass, so careful handling is also the key to success. Although it may not be smooth for the first time, the sense of success and the refreshing taste is worth to give a try. This summer, let's try this method and enjoy your cool summer!
What is Sake on Rock?
Other than the Mizore Sake introduced above, Sake on Rock is also suitable for summer. On Rock means pounding ice cubes into small pieces and served with sake together. Compared to Mizore sake, it is easier to be prepard while you can still enjoy the refreshing sakes. It would be the best companion in your summer time.
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Mizore Sake:
When the sake is served as Mizore sake, the additional alcohol added at brewing would become miscelaneous tastes. Therefore, it is better to choose the sakes without any extra alcohol added.
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Sake on Rock:
Melting ice cubes will dilute the sake, so choosing sake with a higher alcohol concentration (around 16%-17%) would be more suitable. Also, the sweetness would be more prominent when the sake is frozen, so it is also a good choice to choose sweet sakes.
Mizore Sake :
When the sake is served as Mizore sake, the additional alcohol added at brewing would become miscelaneous tastes. Therefore, it is better to choose the sakes without any extra alcohol added.
Sake on Rock :
Melting ice cubes will dilute the sake, so choosing sake with a higher alcohol concentration (around 16%-17%) would be more suitable. Also, the sweetness would be more prominent when the sake is frozen, so it is also a good choice to choose sweet sakes.
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Echigotsurukame Junmai Paper crane
Sour and refreshing with the notes of lime, raspberry and blueberry. When it is served cold, you can feel the sweetness like honey. It is a soft and delicate Junmai sake.
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Kuromatsu-senjo
Junmai Daiginjo
Summer edition
Sweet and refreshing as dried fruit. The mild sourness derived from lactic acid, coupled with the amino acid taste from rice, gives a distinctive astringency deep in the throat.
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Senpuku
Junmai Ginjo Ajiwai
Aiming at producing the best sake for food pairing, brewery made this Junmai Ginjo full of fruity aromas like apples and peaches. It is full of umami with a silky mouthfeel, with a bit sour with the note of cherries. The finish is refreshing and clean.
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Toko
Junmai-ginjo Genshu
Aiming to become the perfect sake for food pairing, the Junmai Ginjo is brewed with sake rice from Yamagata prefecture. Slightly sweet and full of umami. Goes well with sashimi, white meat, or even roast chicken and fried foods.
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Jozen Mizunogotoshi junmai for
ON THE ROCKS
Clear and clean, with a refreshing aftertaste. The sourness and the refreshing sensation are well balanced, which is just like a symphony of summer.
