By MOOK Scenic Spots Travel Life Network, reported by Li Mei?
Japanese sake varies in taste and flavor depending on regional characteristics. The “2013 city’super SAKE FAIR” sake exhibition invites 20 representative breweries from all over Japan’s prefectures, showcasing unique flavors and regional traits based on local water quality, rice varieties, and brewing methods. This exhibition will be grandly held at the 9F of SOGO Renaissance Hall from April 11 to April 24.
The image on the left shows Hakushu's Kongōshin Junmai Daiginjo, and the one on the right is Yasuda's Banzai Junmai Daiginjo. (Image provided by city’super)
city’super has specially invited 20 representative Japanese breweries and carefully selected over 200 premium sake varieties, which have traveled across the ocean to be exhibited in Taiwan. Multiple sake lectures and tasting events will be held, allowing the public to closely experience this annual feast that condenses Japanese history, culture, and fine wines. During the event period, purchase sake products at any branch or exhibition venue to enjoy discounts starting from a minimum of 25% off. Additionally, spend NT$3,000 at the SAKE FAIR exhibition venue to receive a 12% discount coupon for the sake section at city’super.
The Tohoku region has a cold climate and produces light and clear sake. Representative breweries include Akita Prefecture’s “Akita Sake / Dewazakura” and “Tenshu Brewery,” Yamagata Prefecture’s “Dewazakura Brewery” and “Tsuyama Brewery / Ginrei Tsuyama,” and Iwate Prefecture’s “Nanbu Bijin Brewery.” The Kanto region, close to urban areas, offers refreshing and stylish sake, such as Ibaraki Prefecture’s “Sudo Honke / Sono no Homare.” The Chubu and Hokuriku regions produce more dry and crisp sake, such as Niigata Prefecture’s “Asahi Brewery / Kubota,” “Hakkaisan Brewery / Hakkaisan,” and “Watanabe Brewery / Nechi Otoko-yama,” Ishikawa Prefecture’s “Kobori Brewery / Banzai-raku” and “Yoshida Brewery / Tedorigawa,” and Fukui Prefecture’s “Kato Kippei / Honjozo.” In the Kansai region, the sake is soft and full-bodied, including Kyoto Prefecture’s “Saito Brewery / Eikun,” “Kinoshita Brewery / Tamagawa,” and “Tamanohikari Brewery,” as well as Hiroshima Prefecture’s “Imada Brewery / Fukucho,” “Fujii Brewery / Ryusei,” and “Nakao Brewery / Seikyo.” Meanwhile, the Kyushu region offers smooth sake with a slight sweetness, ranking second in Japan’s sake production. Breweries like Fukuoka Prefecture’s “Kitaya Brewery” and Saga Prefecture’s “Tenzan Brewery / Shichida” showcase deeply rich flavors with distinct local characteristics.
Japan is abundant in rice production, and sake, made from rice, is an indispensable part of Japanese culinary culture. Sake is brewed through multiple steps using rice, water, and koji. Based on ingredients and brewing methods, it can be categorized into ginjo, daiginjo, junmai, and honjozo. Depending on aroma and taste, it can also be divided into four types: fruit-aroma rich, mellow mature, fresh and gentle, and rich and full-bodied. Its multifaceted character showcases a colorful and captivating charm. city’super offers the most comprehensive range of sake products in Taiwan, including 95% exclusive sake varieties. The “2013 city’super SAKE FAIR,” the largest-scale sake exhibition in Taiwan, is uniquely classic and extraordinary, inviting everyone to experience the rich world of Japanese sake. For event details, please visit the official website at www.citysuper.com.tw.
Excessive drinking is harmful to health.
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