Wednesday Lessons #51: Sake & Sumo
WEDNESDAY LESSONS #51: SAKE & SUMO 5/7/2025
OZEKI “ONE CUP”
Junmai Hyogo (NFS- $3 at H-Mart)
Rice: Nakate-shinsenbon Polishing: 78% SMV: +3, ABV: 13.5%, Acidity 1.3 yeast: #901, Moto: Kimoto Temperatures: chill,room, warm,hot
One Cup Ozeki was launched in 1964, the year that Tokyo hosted the Olympics and commercial operations of the Shinkansen (bullet train) began. In 1884, the brewery changed its brand name to Ozeki in homage to sumo. Ozeki is the term for the rank of sumo just below the top dog, Yokozuna, and signals the hard work implied in both.
TAKATENJIN “SWORD OF THE SUN”
Tokubetsu Honjozo Shizuoka ($30/ 720ml) YPR 60.5
Rice: Yamadanishiki, Haenuki Polishing: 60% SMV: +4, ABV: 15.5%, Acidity 1.3 yeast: HD-1, Moto: Sokujo Temperatures:chill,room, warm, hot
John Gauntner, a lifelong sumo lover and Sake Samurai, is too diplomatic to recommend the sake he exports (or any for that matter). But he does export this honjozo from Shizuoka and called it “a perfect choice” for sumo. He’s endlessly advocating for the shrinking categories of Dad Sake: honjozo and futsushu.
SEMPUKU “SHINRIKI 85”
Kimoto Junmai Genshu Hiroshima ($38/ 720ml) YPR 68
Rice: Shinriki Polishing: 85% SMV: +5, ABV: 18.5%, Acidity 2.3 yeast: , Moto: Kimoto Temperatures: chill, room, warm,hot
With Shinriki 85, Sempuku brews a style that is true to the late 1800s when they produced sake for the Hiroshima Navy. It’s based on techniques that were used throughout the Edo period (~1650-1850) when sumo reached its peak. The bold enormity of it: structured, forceful, thoughtful.
HARADA “80”
Junmai Yamaguchi ($36/ 720ml) YPR 64.58
Rice: Yamadanishiki (local) Polishing: 80% SMV: +3, ABV: 16%, Acidity 1.5 yeast: #601, Moto: sokujo Temperatures: chill,room, warm, hot
Using locally grown Yamadanishiki rice and keeping the rice polishing ratio at 80% was important for this product, so President Harada said they honestly didn’t know what the outcome would be at first. The first iteration was nutty and savory, but the reformulation is much fruitier, yet textural and tea-like.
KUMEZAKURA “ISN’T THE MOON BEAUTIFUL?”
Junmai Kimoto R4BY Tottori NFS
Rice: Gohyakumangoku Polishing: 80% (he grew) ABV: 15%, Acidity 3.0 yeast: ambient, Moto: kimoto Temperatures:chill,room, warm, hot
“This is a sake that is close to the land. If you have evil thoughts or are greedy, you will not be able to see the goodness of this sake. It has nothing to do with the idea that sake has to be like this, or that this kind of thing is good.This is the current expression of Kumezakura.”
TAKATENJINKUMEZAKURA SEMPUKU OZEKI HARADA
107 SE Washington St. #121, PDX, OR 97214 web: www.sunflowersake.com IG: @sunflowersake email: hello@sunflowersake.com
Sunflower Sake is a retail shop, tasting room, and educational center in Portland, Oregon, focusing on craft sake from around the world. Sunflower ships year-round and offers affordable, biweekly Wednesday sake classes. Thank you so much for joining us tonight!
YPR is the ratio that compares the US wholesale price to the Japan retail yen price. It is a rough measure to gauge the margins taken by import/distribution. A higher number suggests a lower margin: a ‘good deal’ relative to its yen price. 65 is about average.
SUMO BASICS NEXT HONBASHO: 5/11-5/25
WATCH THE HIGHLIGHTS & DRINK SAKE AT SUNFLOWER THIS MAY MAY 13, 15, 16, 17, 20, 22, 23 @ 6PM FINALS PARTY TUESDAY MAY 27 @ 5PM
OBJECTIVE & RULES
The rikishi’s (wrestler’s) objective is to force their opponent out of the ring or make them touch the ground with anything other than their feet. There are 82 winning techniques, and the rikishi can use whatever force necessary as long as they are not hitting with a closed fist, kicking above the waist, choking, or touching the face and hair.
ATTIRE
Sumo wrestle in a mawashi: a loincloth. Wrestlers may use mawashi to grab and throw each other, so the shape and make is consistent across the sport. Decorative kesho-mawashi (shown) are worn in ceremonies by upper division competitors.
TOURNAMENTS
There are 6 honbasho: Grand Sumo Tournaments, throughout the year. Half are hosted in Tokyo, and the other half are split between Osaka, Nagoya, and Fukuoka. Tournaments last 15 days.
Tokyo: January, May, September Osaka: March Nagoya: July November: Fukuoka
WHERE/ WHEN/ HOW TO WATCH?
NHK World is the main place to watch the tournament. Called Grand Sumo Highlights, they are posted about 12-24 hours after the live broadcast and last about 30 minutes. Only the top division is featured and they can be viewed on the website or NHK channel. Live broadcasts are on the first and last (15th) day. For the night owls, starting at ~11PM PST and lasting 1.5-2 hours, live streams are on JME TV (Japanese only) and Twitch. refer to r/Sumo for an up to date list of popular English language commentary streamers.
Glossaries, moves, background, and other resources can be found on NHK’s official Sumopedia or Dosukoi Sumo Salon.
WATCHING AT HOME
To enjoy sumo at home you need only a few things: * Sake of your choosing * Dried squid, fish, senbei, etc. * Computer or TV * Chanko (if hungry) To watch sumo at Sunflower, check our calendar & show up! We’ve got snacks and sake.
THE DOHYO: THE RING
Matches take place in the dohyo: a ~4 meter ring outlined with straw bales, built upon a compressed bed of clay. Dohyo are blessed with sake and six auspicious items in a shinto ritual before use.
BANZUKE RANKING & UP-N-COMERS TO WATCH
Professional sumo is divided into 6 ranked divisions, called banzuke. Within each division are East and West subdivisions; East is slightly more prestigious. There are no weight or age classes. Promotions and demotions are based on win/loss rate.
Sekitori (Professionals) Yokozuna San’yaku (Three ranks) Ôzeki Sekiwake Komusubi Maegashira Jûryô Minarai (Apprentices) Makushita Sandanme Jonidan Jonokuchi
Hoshoryu, 74th Yokozuna Home: Mongolia Sake: Ryujin
Tatsunami Stable; Had to bow out of his first tournament run as Yokozuna due to injury, but has been looking strong at public practice bouts. Nephew of 68th Yokozuna Asashoryu. 188 cm, 150 kg
Kotozakura II, Ozeki Home: Chiba Sake: Terada Honke
Sadogatake Stable; Grandson of 53rd yokozuna Kotozakura, considered a shoo-in for number 74 after dominating the November 2024 tournament that led to a heated final match between him and Hoshoryu, but he’s had two rough tournaments since then. 189 cm 179 kg
Onosato, Ozeki Home: Ishikawa Sake: Tedorigawa
Nishinoseki Stable; Moved through the upper ranks so fast, his hair was too short for a top knot when promoted to titled rank. 192 cm, 191 kg (heaviest top division rikishi)
Aonishiki East Maegashira #9 Home: Ukraine Sake: Amabuki Himawari
Ajigawa Stable; Finished his March top division debut with an 11-4 record! Second Ukrainian to go pro. Won 3 gold medals at the Ukrainian national championships at the age of 17; 182 cm, 138 kg
Ura East Maegashira #5 Home: Osaka Sake: Akishika
Kise Stable, the wild card, the fan fave- not the most impressive win record but delights the crowd with unexpected winning techniques and acrobatics. 175 cm, 139 kg
“Hey girl, you come here often?”
Midorifuji West Maegashira #9 Home: Shizuoka Sake: Takanotenjin
Isegahama Stable; The shortest and lightest top division rikishi at 174 cm and 114 kg. Notable for wins by Katatsukashi- under shoulder swing down.
Printed on the sheet as #51; sequenced here by date.
