Every year for the past 5 years, my family and I have attended the US SUMO OPEN, held in the Walter Pyramid on the campus of Long Beach State University. Unfortunately, the event was canceled this year due to COVID-19. Cancelations aside, it is an afternoon of good vibes, high energy, traditional taiko drumming, spirited performances, hilarious demos and delicious Japanese food. Good fun all around! Enthusiastic fans from near and far flock to see the world’s heavyweight, openweight, and lightweight Sumo competitors in top form compete for the gold medal and title promotions. Up until the 1900s, the highest title you could attain in the Sumo sport was Ozeki. A few changes were made and now the highest level is Yokozuna.
But, why am I talking to you about sumos and what does that have to do with Daiginjo Sake Osakawa Chobei? Ozeki means champion, big boss in Japanese and it is no coincidence that the name of this sake’s brewery is called the Ozeki Corporation. They have been producing sake since 1711 and are located in the Hyogo Prefecture in Japan. The capital is Kobe, known internationally for many things, including Kobe Beef. Another interesting note about the Ozeki Corporation is that they are the first Japanese brewery to locally brew sake in the US. They looked around for the perfect location that had quality rice production and the water supply they needed and they found it in Hollister, in California’s Central Valley. According to a 2012 article by Mark Bittman for the New York Times, the Central Valley is responsible for one third of all produce grown in the United States. Wow! He also says that “the valley is the largest supplier of canned tomatoes in the world.” Now, THAT’S impressive! There are more recent articles that can tell you more about this part of California, but that was just to give you a little idea of the area and its very fertile soil.
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Originally posted at Sake Social on October 13, 2020
Food With a Wink 