Episode 2, Kazuyo Okubo/Sake Consultant
"A unique time"

2023.12.06

Photography cooperation: Shibuya Excel Hotel Tokyu Japanese Restaurant Shunsai

"A unique time"

Episode 2, Kazuyo Okubo/Sake Consultant

The inside of the glass, which shines and shines in the light, is filled with a gorgeous aroma reminiscent of fruit. When you put it in your mouth, the delicate flavor of rice spreads gently. The high-quality, fine-grained flavor that only carefully crafted sake can provide. The dictionary says "polite" means being careful and careful, and this is exactly what sake brewing involves, using traditional techniques and the latest technology to carefully sublimate rice into sake. This moment of gazing deeply at a drop that contains the wisdom passed down from our ancestors and the thoughts of the creators who live today is a unique moment for me.
"Junmai Daiginjo Gazan". The rice used as the raw material is Yamada Nishiki, which is grown in a field in the Special A area of Hyogo Prefecture, also known as Japan's Grand Cru. This area, which has a temperature difference between morning and evening, moderate wind, and sufficient sunlight, has long been known as a production area for the highest quality Yamada Nishiki. The rice is luxuriously polished to 35% and any unpleasant tastes are carefully removed to create Junmai Daiginjo Gazan, which has the fullness that only pure rice can offer, and transforms your everyday life into something special.

Kazuyo Okubo

Born in Tokyo. He is a sake consultant. He entered the world of food after working as an event host, narrator, and companion for imperial ceremonies. He is in charge of coordinating overseas events at a long-established sushi restaurant, deepening his knowledge and insight into Japanese culture and food. Currently, he is engaged in Japanese sake awareness activities and produces sake dinners at famous restaurants, keeping in mind the matching of not only Japanese food but also international cuisine with sake. At the same time, he contributes to various food and beverage magazines, proposes sake tailored to new lifestyles at the salon he manages, and teaches numerous sake courses at the wine school ``Académie du Vin'' and various seminars. He also selects and supervises Zwiesel's ``Enjoying Sake in Wine Glasses'' glasses.