Asuka Amamiya, the Okami (Japanese word for landlady, or the hostess in a restaurant) is a specialist for making Kanzake (warmed Japanese Sake). When it comes to making Kanzake, her gentle smiling face turns into a sharp expression, showing her profession in warming Japanese sake at the best temperature. She looks carefully at the Tokkuri (a small bottle for Kanzake) and sometimes take sip of the warmed sake, and then puts the Tokkuri back into the Sake warmer (also known as Kandouko in Japanese). She uses two warmers to warm the Sake.
“I always uses two Kandouko, one is set for 70℃ and another is 90℃. The process is not always the same though, it differs in the kind of Sake I am dealing with. Sometimes I gradually raise the warmth of the Sake by using the 70℃ warmer then put it in to the 90℃ one for the final touch. But at times I do the opposite. My ideal type of Kanzake is like Al Dente for pasta.”
Kanzake which has a strong core in the center of the warm touch and flavor, that is what Asuka-san is in pursuit.
I ordered “Yoemon”, a Japanese Sake made in Iwate prefecture. As I took a sip, a gentle touch of the sake’s flavor spread in my mouth and afterwards came a tingling bitterness. It made a great match with the food, a pork stew. This delicious dish is made by Kenji Amemiya, the owner chef. This is not some normal pork stew, the meat is boiled by only Japanese Sake, which makes this meal so special.
“It’s very delicious!”
I said from the bottom of my heart, then Asuka-san smiled.
Her talent for making Kanzake is based on her experience when working at “Nihonzake-ya”, a popular Kanzake shop in Kichijoji, Tokyo. She made an enormous number of Kanzake, which eventually made her a Kanzake specialist.
“I have pride in my sense of making Kanzake, from my long experience. I don’t want to judge only by the number (the temperature). What’s most important is to keep making Kanzake and continue to gain experience.”
Asuka-san’s words were full of love and respect towards Kanzake.
“HINEMOSU”
A restaurant specializing in Kanzake, open from last year October. It is located near Mitaka station. Kanzake is selected from over 50 brands, and each Kanzake is made by Asuka-san. The food is also cooked by Japanese sake and Dashi (a Japanese name for broth or soup), each dish very tasty and fitting very well with the Kanzake.
1-21-10 Nakamachi, Musashino-shi
Tokyo, Japan
(TEL) 0422-27-8444
Open from:
6:00PM~11:00PM Monday through Friday
5:00PM~10:00PM on weekends and holidays.
*No scheduled holidays
Interviewed & written by: Kiyoko Yamauchi
