October 2008

New Store Arrivals - Tsukasbotan, Miyasaka, Houraisen (angry fish)

Posted by admin in 2008, New Store Arrivals, Newsletter, October
  • new store arrivals oct 2008Houraisen "Gin" "Angry Fish"

From Aichi Prefecture.
Junmai Dai Ginjo.
SMV: NA Acidity: NA
This "Ultra" Dai Ginjo (40%) that was cold aged for 2 1/2 years has a minerally and meaty nosed filled with rich fruit, rice, and hint of banana elements. Welcome to the "anti" Dai Ginjo that is not fruity and silly, rather it is a deep and expansive brew that has as much attitude as the fish on the label. Crisp and bright, yet round and plump - how did they do that? It is a semi-chewy brew with complex layers of flavors such as caramel, plums, figs, raisins, and a full-bodied acidity that rounds out the incredibly regal mouthful. If you like a Dai Ginjo with attitude and long finish that is robust and beefy reel this fish into your glass.

WORD: Rich
WINE: Deep reds/Huge whites
BEER: Huge ales
FOODS: Complex cuisines, pate, cheese courses, smoked game.
$120/720ml

 

  • Tsukasabotan "Fuin-Shu"

From Koichi Prefecture.
Junmai Ginjo.
SMV: +5 Acidity: 1.4

The nose on this dry Ginjo is made up of mineral, citrus, sunflower, and straw elements. A very good example of a "base" sake that is not overly fruity, but has layers of very neutral flavors such as minerals, rice, and a hint of fig and creme brulee. Extremely even and balanced and the strength rests in the dryness of this flavorful sake. A very slick fluid that gets smoother and even more flavorful at room temperature. Think round, clean, dry and balanced with a great rice flavor - truly a sake drinkers sake.

WORD: Dry
WINE: Pinot Noir/Pinot Griggio
BEER: Dry Pilsners
FOODS: Salty grilled fare, clean cooked fish, oysters, bread.
$32/720ml

  • Miyasaka "Yawaraka"

From Nagano Prefecture.
Yamahai Junmai.
SMV: -4 Acidity: 1.4

This old-style Junmai from Masumi brewery has a unique aroma profile filled rice, caramel, butterscotch, cream and grain elements. Talk about a smooth operator, this low-alcohol (12%) brew has a light buoyancy that is very drinkable and quite unique for a Yamahai sake. For such a subtle brew there are loads of flavors to unearth - like honeydew, Asian applepear, young peach and plum, with a hint of citrus tones. Thin texture and juicy flavor, elegant and light, with a tip-of-the-tongue sweetness that dances with gentle lactic acidity. At room temperature look for more richness and a hint of caramel.

WORD: Elegant
WINE: Light reds/Crisp whites
BEER: Light ales
FOODS: Soft flavors with salty and greasy goodness.
$22/720ml

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