In this engaging discussion, Andy and Jim explore Taru Sake, a unique type of sake aged in sugi wood barrels. They dive into its fascinating history and how this accidental tradition evolved into a sought-after craft. The hosts highlight the craftsmanship behind barrel-making and how these barrels enrich the sake's flavor. They also share personal anecdotes about the cultural significance of Taru Sake, its role in Japanese rituals, and recommend must-try brands like Choryo and Kamotsuru. Perfect for both novices and enthusiasts!
Taru sake, originally a logistics solution, evolved into a distinct beverage with unique flavors derived from sugi wood barrels.
The craftsmanship behind taru barrel production reflects a rich tradition and sustainability, using traditional techniques without nails or adhesives.
Deep dives
Introduction to Taru Sake
Taru sake, or sake from wooden barrels, has historical roots that date back to the Edo period when glass bottles were not yet available. Initially, these barrels were merely practical containers for transporting sake, particularly by ship, where the movement would infuse flavors and aromas from the wood. The use of sugi wood, which offers unique characteristics and enhances the aroma of the sake, is fundamental to this type of beverage. This historical evolution illustrates how an accidental method of transport transformed into a popular and distinctive style of sake enjoyed today.
Craftsmanship of Taru Barrels
The creation of taru barrels relies on traditional craftsmanship that emphasizes precision and sustainability, with no nails or adhesives used in their assembly. Craftsmen utilize specific techniques to ensure that the barrels do not leak while also enhancing the flavor profile of the sake during its passage through the wood. The barrels, primarily made from Yoshino sugi sourced from Nara, boast a careful cultivation process that produces high-quality wood, free of knots, crucial for maintaining integrity. Such craftsmanship highlights a commitment to tradition, with only a few breweries preserving this ancient skill amidst modern sake production methods.
Flavor Profile and Aging Process
Taru sake's unique flavor profile is achieved through a brief aging process of about 10 days to two weeks, which allows it to absorb the wood's aroma without becoming overly altered. The distinct flavors that emerge from the aging process can vary depending on the wood's characteristics, with some barrels being adorned in decorative straw matting or left plain for a more natural presentation. Notably, the balance between the fresh sake and the wood's aroma can produce varied drinking experiences, which cater to diverse preferences among consumers. This complexity makes taru sake a notable choice for those seeking a deeper connection to traditional sake production.
Cultural Significance and Modern Adaptations
Taru sake is intertwined with cultural traditions, often featured in ceremonial events such as weddings and festivals through practices like kagami biraki, where participants break open barrels to symbolize celebration. Today, while many taru sakes maintain a connection to their historical roots, there is a growing trend to produce and market them commercially, differing in quality and intention. Breweries continue to innovate, experimenting with the way taru sake is consumed, recommending various serving methods, including chilling or freezing for enhanced enjoyment. Despite its traditional background, taru sake's evolving place in modern society showcases its adaptability and enduring allure within Japan's rich beverage culture.
Andy and Jim crack open a barrel of history with this look at a small but cool part of sake culture: tarusake/taruzake. Originally just an accident of logistics, sake stored in sugi wood barrels is now something breweries have to go out of their way to make. Why do they do it? HOW do they do it? Come, listen, and find out.
Vocabulary
Hadakadaru 裸樽 - a “naked” taru without any wrapping, sometimes with the company logo etc. branded on the side.
Hon’nidaru 本荷樽 - a taru wrapped in a woven straw mat that bears decorations and, sometimes, the official brewery logo/sake information, calling back to when sake was shipped to market in these containers. Also called komadaru 菰樽.
Kagami Biraki 鏡開き - a somewhat ceremonial practice, often seen at large public events, where VIPs use wooden hammers to break open the lid of a sake taru.
Masu 升 - a box shaped vessel, originally used to measure rice, now sometimes used as a sake drinking vessel. Usually bare wood, but some are lacquered or even made of plastic.
Sugi 杉 - Cryptomeria japonica, sometimes mistakenly called “Japanese cedar.” A conifer with aromatic wood.
Taru 樽 - a barrel, in this case a wooden one, used to store liquid.