Sake in Zagreb: #Winelover Hangout

When I packed for my trip to Croatia, I placed two bottles of Japanese Sake in my suitcase, wrapping them well so they wouldn't break during the flight. Why was I bringing Sake to Croatia? Wouldn't there be plenty to drink in Croatia, from wine to Rakija?

Well, while I was in Zagreb, there was a #WineLovers Hangout at the Pod Zidom Bistro & Wine Bar. The event was organized by Luiz Alberto, Saša Špiranec, and Ana Hozjan, and it was a BYOB dinner bringing together wine lovers from all over the world. Many of the attendees brought wines that were local to them, or wines that were otherwise dear to their hearts. I knew there would be plenty of wine at this event, and as Sake is dear to my heart, I thought it would be cool to bring something different for everyone to sample.

I brought two different types, a Honjozo and Junmai. The two Sakes were well received, though there was a roughly even split between which Sake was favored the most. One attendee even stated that one of the Sakes was the best drink he tasted at the entire event. I enjoyed introducing these Sakes, expounding upon the wonders of Japanese beverage, to all of the wine-lovers. I hoped I created a few converts, showing them that Sake can be a compelling and complex drink.

The Eiko Fuji Ban Ryu Honjozo ($20/720ml) was produced by the Fuji Brewery, located in the Yamagata region, and was founded in 1778 by the Kato family. Their current brewery stands on the same location as the original brewery, in the city of Tsuruoka on the Northern Shonai Plain. The name of their brand, "Eiko Fuji," means "Glorious Mount Fuji," paying homage to the famous Japanese mountain. "Ban Ryu" also means "10,000 ways," referring to a common saying that there are 10,000 ways to brew Sake. As it is said, "The brewery aims to make sake that is clean, complements food, and can be drunk without tire."

As a Honjozo Sake, it is made from only 5 ingredients, including rice, water, yeast, koji-kin, and distilled alcohol (which is used to bring out certain aromas and flavors, without increasing the alcohol level of the Sake). It is made from a Yamagata table rice, which has been polished down to 65% of its size. It has a Sake Meter Value of +1, an Acidity of 1.0, and a 15.3% ABV. It is light and dry with a strong anise flavor dominating over an undercurrent of tropical fruits. This Sake can also be enjoyed slightly chilled, like a white wine, or gently warmed.

The Ninki-Ichi Kuro-Ninki Junmai Ginjo ($35/720ml) is produced by a brewery founded in 1897, and which is located the city of Nihonmatsu in the Fukushima prefecture. The brewery is surrounded by mountains, the Abukuma mountains to the east and Adatara Mountain to the west, providing them a excellent water source from melted snow. In their brand name, "Ninki" roughly translates as "popularity" and "Ichi" means "number one." The brewery though breaks it down as a "Nin" (person) who makes Sake using their "Ki" (inner spirit) and aims to produce the "Ichi" (number one) Sake.

The brewery only makes Ginjo & Daiginjo Sake, using traditional methods and only locally grown rice. Their website states, "We insist on using traditional methods and tools. To make real, proper sake, no effort can be spared. We take are time and do not cut corners. We use wooden tools, a traditional Japanese steaming cauldron, trays for koji-making, and respect the traditional craftsmanship of the tools by not using more efficient versions." In addition, the website continues, "We will only make sake by hand. The advances of efficiency in producing sake in a plant has made it start to become an industrial product, and some say it has lost some of its value . Culture was never meant to be mechanized."

As a Junmai Sake, it is made from only four ingredients, including rice, water, yeast, and koji-kin. It is made from Chiyonishiki, a Sake rice commonly used in Fukushima and said to give more umami to Sake. The rice has been polished down to 60% of its size, which is the minimum polishing rate for a Ginjo. It has a Sake Meter Value of +3, an Acidity of 1.5, and a 15.4% ABV. This is a more complex and silky Sake, with delicious notes of melon and pear, a rich umami taste, and a lingering finish. This is a Sake you can slowly savor and revel in each sip, or pair it with seafood, or something earthy, like a mushroom risotto.

The #WineLovers Hangout was lots of fun, and I met so many nice people there. The #WineLovers community is a close-knit one, despite being spread out all across the world. They shared their wines and shared their hearts. And they were open to learning, to experience new wines as well as Sake. I found some new wines which intrigued and delighted me, and they are wines I will seek out in the future. If you love wine, consider joining this group and attending some of their events.