Can you believe it?
 Sake from Queenstown, New Zealand.

Three Queenstown men, Craig McLachlan, Richard Ryall and David Joll have one thing in common. They have a love of Japan and are keen to share some delights of that country.

Teaming up with Japanese businessman, Yoshi Kawamura, owner of a sake brewery in Canada, they have produced the first sake from New Zealand.

They call their successful hand-crafted product Zenkuro. `Zen’ means all while `kuro’ means black.  It’s a play on `All Blacks’ I suspect.

Already their sake is popular in some restaurants and souvenir shops. In the latter it is a popular gift for Japanese visitors to return home with. They are hopeful of having their sake served on Air New Zealand flights from Auckland to Japan.

Sediment left behind, kasu, is being collected to be used for cosmetics. Kasu soap is being trialed.

I came across Zenkuro at a recent reception in Christchurch commemorating the Emperor of Japan’s birthday. David Joll, director and brewer was ecstatic about the product. He was explaining its gluten free properties along with being low in calories. Alcohol level is similar to wine. And, as with wine, sake is a great food accompaniment.

I particularly enjoyed their `White cloud' Nigori Jynmai sake. It is crafted by lightly filtering the fermented morami (mash)  to leave behind just sufficient lees to maintain its original white hue and slight sweetness. It can be matched with spicier or sweeter foods or snacks. It is superb when served chilled.   
More information. www.zenkuro.co.nz