Japanese sake changes in flavor with temperature and the passage of time, and this characteristic can also be enjoyed with TOMIN Nama Sake. A distinctive feature of freezing with TOMIN is that it results in very little separation and water loss, which also applies to Japanese sake. Therefore, you can drink it while it thaws, enjoying it at a temperature even colder than chilled sake, referred to as “super chilled sake.” This new category, “super chilled sake,” is not only novel but also brings a new way of drinking proposed by TECHNICAN. It involves enjoying the changing flavors at different stages of thawing. At events, three glasses are prepared, and the same brand of sake (Nanbu Bijin) is tasted at intervals of four minutes from the start of thawing, allowing participants to savor the evolving flavors. (The perception of flavor changes may vary from person to person.)

First, we ask for a review of the taste of the first 4 minutes of melting after thawing. Ms. Akane Takeda of Keystone Co., Ltd. She said it was the first time for her to compare the taste of frozen raw sake. “I thought it might become diluted after thawing, but it tasted just like Nanbu Bijin, not like supernatant.

Eight minutes have passed since the start of thawing, and it is time to serve for the second time. Ms. Yuki Aoi (on the right in the photo), who also appears on the “TOMIN Channel,” commented, “When I first took a sip, it felt like I was drinking melted snow. The first sip had a pleasant thirst-quenching sensation, as if she were drinking melted snow, but the second time, as the time and temperature increased, the acidity became more pronounced and the taste was more full-bodied.

Twelve minutes have passed, and Mr. Miyashita, owner of KAFUKA TOKYO, comments. Mr. Miyashita, owner of KAFUKA TOKYO, comments, “Currently, we serve chilled sake in wine glasses. As a restaurant owner, I have only served cold sake at room temperature, cold sake, and warmed sake, but I thought it would be interesting to establish a new way of serving sake like TOMIN Nama Sake. In addition, we received a valuable opinion from a food provider: “Since there are three different tastes in one sake, the food to be served with each sake may also strictly speaking be different.

We have always prepared not only traditional dishes, but also a variety of other items for our guests to enjoy in a more modern and tasty way. Of course, we serve sake, wine, and a variety of other beverages, but we decided to introduce “TOMIN Nama Sake” because we felt that it offered new possibilities for sake and would please our customers even more.

We have found that many of our customers are still aware of only the common way to drink sake. Many customers are surprised that we have an environment where they can enjoy such a rare sake, freshly brewed and frozen.

I think it is “scarcity”. I think there is also the issue of “value appeal” as a new way to enjoy sake. We have only just begun to develop service methods that allow customers to enjoy these aspects from their perspective. We would like to continue to develop methods and think about how we can provide this service.

Founded in 1856, Shimogamo Saryo is a traditional kaiseki restaurant with a long history established in Kyoto. The restaurant embodies the unique culture, beauty, and hospitality of Kyoto in its cuisine, service, and space. For more information, please visit Shimogamo Saryo’s website.

https://www.shimogamosaryo.co.jp/

TOMN Nama Sake is available at TOMIN FROZEN stores or on our e-commerce site. For more information, please visit our online store here.

https://tominfoods.base.shop/categories/4015629