So, I’m watching the annual Red and White Song Contest on NHK, a tradition amongst most of the people here in Japan. Five hours of a mix of various genres of music with odes to what’s happened during the year.

I’m really enjoying the Enka parts as well as some of the rock groups. They had this Japanese-Brazilian group that did an interesting mix of J-Rock, Favela Funk and traditional Okinawan music. I’m realizing that my favorite trad music of Japan is Okinawan stuff on the sanshin. It’s just so lively and earthy as opposed to the somewhat detached and formal stuff for the koto, shamisen and shakuhachi. Another interesting performance was by Jero. Jero is a young black guy originally from Pittsburg who’s become famous in Japan for singing Enka. It’s somewhat like if a 21 year old guy from Tokyo moved to America and became a beloved Delta Blues or Country and Western singer. He’s damn good, though. He gets the Enka feeling and sound down pat. I should post some examples of the genre sometime later.

I’ve eaten some soba, as is the New Year’s tradition.

I guess the main thing I want to write about is the sake I’m drinking tonight. I went all out and bought a pretty expensive bottle, at around 30 dollars equivalent in price. Basically it’s of a type of sake that’s I’m possible to have in the states, namely koshu, or aged sake. The vast majority (around 99.5% of sake production) is released quickly after being made. Koshu, and and it’s relative kijoshu, is usually aged for several years minimum before being released. Aging changes the profile of premium sake from flowery and fruity to something much more heavier and sharp. It’s something of an aquired taste.

The bottle in question is jizake (a regional brew). It’s actually pretty hard to find non-regional premium brews outside of the main urban areas. Hence, that means it’s made and mostly sold in Mie Prefecture. The brewer is Hokosugi, which translates roughly to “Japanese Cypress”.

According to the label it’s aged 7 years, but without digging out my grammar dictionary I can’t tell if it’s aged in bottles or tanks. My guess is bottles due to the light profile and color. So how does koshu differ from your ginjo? Most premium and non-premium sakes are clear, or very lightly tinted. Koshu is usually a rich yellow to a reddish-brown. This particular example is almost a Chardonnay yellow. The nose is mixture of used bookstore and English leather. The flavor is what’s most interesting, as it shifts as the temperature rises. Just out of the fridge, it’s sharp, tasting of mushrooms, aromatic wood smoke, with a sweet honey finish. As it begins to warm, the sweeter aspects take over and and it feels less and less dry. It takes on the flavor of almost a cross between dark chocolate and single malt Scotch. Finally at near room temperature, a taste redolent of dates and raisins emerges.

In all an awesome and unique drinking experience. Which is impossible to have in the US, save outside of two import shops, one in San Fran and one in New York City. I highly recommend the type if you’ve ever in Japan. It’s actually pretty hard to find, even in Japan.

Oh, I almost forgot. New Year’s resolutions. I plan to finish that damn novel and write more poetry. My output is up, but it’s still far beneath what a serious writer should be churning out. Also I plan to buckle down on my Japanese. I need to get certified level 2 before I leave.

Well that’s all. Seeya.

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