New Store Arrivals: The Summer Nama Flight x 6 - And Many More!
Okay Nama freaks - the next flight of unpasteurized brews has arrived - en mass! We have some new faces this season and if you want to taste them all without buying, check out Miwa's Nama tasting at Yuzu on the 22nd.
Otokoyama "Sasaori" Nama
From Hokkaido Prefecture. Tokubetsu Junmai Nama.
SMV: +5 / Acidity: 1.4 / $24 (500ml)
Ohyama "Big Mountain" Nama
From Yamagata Prefecture. Tokubetsu Junmai Nama.
SMV: +2 / Acidity: 1.3 / $28 (720ml)
Yonetsuru "Rice Crane" Nama
From Yamagata Prefecture. Junmai Nama.
SMV: +3 / Acidity: 1.3 / $28 (720ml)
Newcomer this year!
Tsukinokatsura Kohaku-Ko "Luster of Amber" Nama
From Kyoto Prefecture. Junmai Ginjo Nama.
SMV: +3 / Acidity: 1.6 / $32 (720ml)
Newcomer this year!
Tsukasabotan "King of the Peony" Nama
From Kochi Prefecture. Junmai Ginjo Nama.
SMV: +5 / Acidity: 1.5 / $14 (300ml)
Umenishiki "Gorgeous Plum" Nama
From Ehime Prefecture. Junmai Daiginjo Nama.
SMV: +3 / Acidity: 1.3 / $26 (500ml)
Also herewith are some "left unsaid" reviews of brews that have been on the shelves for a bit but have not had the written word bless their little hearts! All good stuff!
- Fukuju Awasaki "Bubble Blossom"
From Kobe Prefecture.
SMV: -80 Acidity: 4.5
This sparkling sake (second fermentation in the bottle) has a clever nose filled with orange and other citrus aromas. Behold a bright and crisp new world sake with layers and layers of citrus flavors from tangerine to Florida orange. How can rice and water taste like a Mimosa? Who knows, but who cares when this sparkling sake drinks like sunshine in a bottle. The brewers leave little chunks of unfermented rice particles to complete the orange juice pulp-like comparisons. Think snappy, bright and effervescent.
BEER: Crisp ales
FOODS: Champagne and picnic fare.
- Ozeki Komatsu Tatewaki "Samurai Sake?"
From Hyogo Prefecture.
SMV: +5 Acidity: 1.6
This cedar-aged (less than two weeks) brew has a smoky, grainy, vanilla, charcoal, and cedar nose. A well-balanced taru sake that has several degrees of flavors that are best expressed in different sized glasses. A small cup brings forth more cedar tones on a dry fluid with a quick finish. A larger cup displays a more open cedar flavor with a deep layer of sweetness similar to caramel or nougat with more pronounced acidity and a slightly tangy finish. The brew gets more vast at room temperature highlighting the cedar and acidity play. If you like drinking sake from a masu (cedar box) this brew will speak to you.
WINE: Zesty reds/Crisp whites
BEER: Crisp smoky ales
FOODS: Smoked meat, fowl, fish, and cheeses.
- Chokaisan "Chokai Mountain"
From Akita Prefecture.
SMV: +1 Acidity: 1.4
The nose on this sake made with Miyaminishiki brewing rice and flower yeast is very floral with hints of gardenia, grape, blueberry, and pear. Round, soft and smooth this brew speaks the language of premium refined sake. Look for layers of gentle fruit elements such as strawberry, blueberry and Concord grape, and take note of a layer of candy-like mild sweetness. Softer and sweeter in a smaller vessel; a larger glass brings forth more expressiveness especially in the finish. Think very soft, very smooth, and very drinkable.
WINE: Fruity reds and whites
BEER: Fruity ales
FOODS: Shellfish, oysters, cheese and fruit plates.
- Kikuhime "Chrysanthemum Princess"
From Ishikawa Prefecture.
SMV: +2 Acidity: 2.0
This massive brew has a monster nose filled with chocolate, earthy, musky, soy-sauce, and aged-sake (koshu) elements. How can so much flavor be offset with such excellent acidity to create superb balance? Who knows and who cares when drinking one of the true sakes of the sake world sakes! If you like your brews dirty with large and expansive flavors of dark chocolate, tangy fruit, and a distinct gaminess then hold on to your hat for one of the most unique and "Yamahai-ish" sakes in the market. Smaller cups bring forth more koshu-like qualities with chewy old fruit, and larger vessels produce more rich and tangy expressions that tingle on sour. A masterpiece for those who run from Daiginjos.
WINE: Huge Dirty Reds
BEER: Stouts, Dark Belgians
FOODS: Grilled, salty, savory anything.
- Kenbishi Mizuho Kuromatsu
From Kobe Prefecture.
This iconic brand sake has finally made it to the US albeit in a different version than Japan. The nose is an array of rich and earthy tones highlighted by raisins, steamed rice, sweet nuts and straw. A rich and roasted presence that speaks to the 17% alcohol level putting forth a briskness that is rounded out closer to room temperature. A virtual treasure trove of flavors including caramel, nougat, sweet rice, toffee, cooked banana, roasted nuts, and sweet raisins. Think rich and snappy with a feel that speaks to dark alcohol fans. A smaller cup brings more brightness and a larger glass exudes more richness.
WINE: Bordeaux/White Burgundy
BEER: Dark Belgians
FOODS: Game, meat, fowl, stews, hearty pastas, smoked cheeses.