New Store Arrivals – Hakuto, Tenmei, Jozen Hiyaoroshi, Tokugetsu, Momiji
From Ishikawa Prefecture. Tokubetsu Junmai. SMV: +2 Acidity: 1.6
The nose on this brew that is made by a husband and wife brewing duo is a very interesting collection of honey roasted nuts, grains, pancakes, breakfast cereal and hay aromas. This is a real treat to the Junmai category that has lots of rich, savory, and full-bodied flavors, but is also elegant with an attitude that celebrates the ricey umami-side of flavorful sake. Smooth, rich, with a little brightness in acidity there are layers of very unique flavors such as pound cake, maple syrup, bread pudding, freshly baked cookies, lemon icing, baked Cinnabon, and apple strudel. It is slightly earthy and very deep in the Junmai category, but they brew using a technique that calls for two days of pressing, which gives this sake a layer of elegance best described as soft or silky which highlights all of the natural umami in the fluid. WORD: Umami WINE: Deep Reds/Fat Whites BEER: Belgian Ales FOODS: All things on a stick, grilled, roasted, stewed, and comfort foods. $45/720ml
From Fukushima Prefecture. Aged Junmai Ginjo. SMV: +2 Acidity: 1.6
The nose on this 1 year aged Junmai Ginjo is a brilliant collection of maple syrup, cinnamon, cereal, melon, pear, and chestnut aromas. This one of those “Hallmark” sakes that best represents the brewing style of a prefecture. In this case the prefecture is Fukushima, which has become one of the most nationally and internationally decorated brewing prefectures in all of the sake world. This Gold Medal brew is so representative of the super flavorful and balanced style that has made Fukushima famous. The formula is an expressive and flavorful start that has a glorious middle palate that is almost fluffy or buoyant, with a quick and balanced finish. Round, soft, smooth and with a luxurious softness this brew glides through the mouth. Look for hints of apple, breakfast cereal, persimmon, and honey on a rolling, fluffy, and chewy fluid. A great example of “sake balance” that is highlighted in a white wine glass. WORD: Magical WINE: Pinot Noir/Creamy Whites BEER: Creamy Belgians FOODS: Rich and complex fare, grilled meats and fowl, fish, shellfish, creamy pastas. $42/720ml
From Niigata Prefecture. Junmai Ginjo Namazume. SMV: ±0 Acidity: NA
The nose on this seasonally released single-pasteurized brew is a unique collection of cherry, tangerine, plum, powder sugar, chestnut, and potato aromas. Say hello to a real fan favorite that is round, smooth, fleshy, and full-bodied. This well-packaged Fall Draft sake has an awesome flavor array filled with pear, apple pie, grape, and a hint of powder sugar licks on a fluid that is smooth and velvety. Rich and semi-fruity it drinks more savory as the fluid warms and there is a very classy mineral-filled finish. The key word here is the richness that lends for great food pairing abilities. WORD: Rich WINE: Deep Reds/Fat Whites BEER: Fruity Ales FOODS: All the wonderful full-bodied and complex autumn dishes. $42/720ml
From Niigata Prefecture. Junmai Daiginjo. SMV: +2 Acidity: 1.2
This seasonally released brew is the “step above” sake from the makers of Manju and Hekiju (Kubota). The nose on this sake is a wonderful collection of apricot, mineral, koji rice, wheat, and nougat aromas. Each grain of the special brewing rice – Yuki no Sei - has been milled to 28%. Tokugetsu is perhaps one of the “cleanest” like water sakes on the planet. A “phantom” sake where you do not remember swallowing. The watery feeling and taste is amazing, and deep within there is a layer of fruit tones and a vein of nougat with layers of umami goodness. Asahi-Shuzo only releases this sake in the Fall to celebrate the Harvest Moon, when it’s gone you will kick yourself for another year. WORD: Crystal Clean WINE: Soft reds/most whites BEER: Ales FOODS: Oysters, sashimi, shellfish. $104/720ml
From Niigata Prefecture. Junmai Daiginjo. SMV: +3 Acidity: 1.4
The nose on this very unique three year-aged Junmai Daiginjo is a wonderful collection of earthy, forest floor, milk chocolate, cocoa, and cocoa powder aromas. Ok, it must be said, the bottle is awesome. What a beautifully packaged sake. And guess what? What’s on the inside the bottle is just as beautiful. This is not your ordinary aged Daiginjo sake, and it is an amazing celebration of the local Niigata Prefecture’s rice varietal called Koshi Tanrei milled to 50%. Who doesn’t like fascinating sake that just happens to also be delicious? This is no chunky oxidized aged brew that drinks flabby and bulky. It actually drinks very light and layered with a rich complexity that is baffling. How can it be so rich, but also so clean and flavorful? It is a very expressive aged brew with lots of chocolate and cocoa aromas. Look for chocolate truffle, hot cocoa, brownie, chocolate nibs, and other rich earthy flavors that drink dry and with a mineral tail. When warmed just think of smooth warm cocoa and how cool is that? This is a perfect gifting sake to big red wine drinkers, and foodies who would like to pair this brew with complex fall flavors and big seasonal dinners. WORD: Complex WINE: Deep Reds/Rich Whites BEER: Chocolate Stouts FOODS: Complex fare with mushroom based sauces, smoked meats and fowl. $104/720ml