Care for a Glass of Winter..?What winters are supposed to taste like...?

Maybe we could roast chestnut over a fire, and get all Christmasy and cozy, and what have you.

A little Jack Frost, some eggnog. A little fondue on the fingers. A little time for reflecting

on the past, the present and the future. What have you....

winter sake cup

Winter

It’s not about Santa. It has never been about St. Nicholas. Some Jolly fat white man who

delivers presents to good little boys and girls all over world, spreading cheer. Nevertheless,

winter is and has been an appellation for Xmas for the whole entire Western world it seems.

We think winter, we associate it with stuffed stockings, candy canes, reindeers, Christmas

trees with presents all around it. Family and friends, generosity, and so on. Make no

mistake. Christmas is Christmas. It’s one day, and it has nothing to do with winter. Winter

is a season. Let’s not forget this. Though Japan celebrates Xmas, or at least acknowledges

it, Christmas is a marketing ploy for young couples and silly little Japanese kids who are

becoming less Japanese by the millisecond. The truest definition of Winter is below.

Hot sake warming; hot onsen relaxing; hot Jukujo womb(ing); hot nabe pot boiling; hot

kotatsu leg warming; Hinomaru loving; and warm lactose imbibing. The official drink of

winter in Japan is warm sake. It has always been that way. Warm sake. Warm sake. Warm

sake. The essence of warm sake is the Jukujo bijin.

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Shimamura ReikoAge 40; Height 163cm; B93 (F-cup)

Jukujo Class / Blue and White Half Draped Winter Kimono Mother Play • Nurse Play• and aged to amazing perfection. Her Sake profile is below.

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Yuki ManManSnow Country

雪国• Yuki means snow 雪 • Manman means vast expanse or boundless 漫々

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Dewazakura Daiginjo-shu山田錦 Yamada Nishiki, a premium rice used for brewing sake

精米歩合 45% Seimaibuai , percentage of the rice remaining after milling.

小川酵母 Ogawa Brook Yeast, ferments well at low temperature and has low acidity

日本酒度 Nihonshu-do + 5, sweet to dryness indicator. Higher numbers mean drier.

酸度 Sando or acidity 1.2

Alc. 15.7%

This sake is slightly aged in low temperature for a few years

Aged sake, or koshu, is an acquired taste that some may or may not like....or even appreciate.

Most sake enthusiast tend to savor the delicate flavors most closely associated with popular

sake that render floral notes whereas koshu type sake generally yield baritone notes.

Yukimanman, though aged, does not taste like a koshu, at all, and if you were to blind taste it

you’d never guess otherwise.

Think crispy green apple.

Typically served chilled, Yukimanman, can also be served warm. When it’s chilled you can

really enjoy the texture and palate feel on it. When it’s warmed, you still get hints of fresh

crisp green apple. I prefer this one heated. One reason is because you don’t get the vapor in

the nose reaction like you do with some heated sake. Or at least for me you don’t, and I have

a sensitive nose.

And of course with every sake there’s the Jukujo because the Japanese matron is the essence

of Japanese sake. Sake, though made by man, is not the essence of man and never has been.

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When I fawn over Shimamura’s creamy mochi skin goodness it all comes together very

naturally. This is winter in a cup.

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