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New Store Arrivals: Isojiman, Ohmine, Tsuji Zenbei, Kiminoi

New Store Arrivals: Isojiman, Ohmine, Tsuji Zenbei, Kiminoi

Isojiman “Bessen”
From Shizuoka Prefecture. Honjozo. SMV: N/A Acidity: N/A
The nose on this Honjozo made with spring water from the Minami Alps, is a solid collection of mineral, cherry, peach, grapefruit, green bamboo, and snowmelt aromas. This is not your everyday Honjozo, as it is an extremely suave and prideful brew that drinks very professionally! Professional? Yes! Most Honjozo sake are thin, linear, and uneventful made to be quaffed with urgency. Not this Seashore Pride. Smooth, layered, slippery, watery, soft with a dry finish. Think complexity and drink professionalism in sake making. This is a pure texture play that carries very interesting flavors such as peach, sourdough toast, dried apple rings, rice crackers with a heavy hand of umami and ocean brine licks that open up in a wine glass and come to their senses as the fluid warms. Smooth and suave, this is a must Honjozo for any folks looking for a cut-above category-defining brew. WORD: Professional WINE: Chewy Reds/Smooth Whites BEER: Creamy Ales FOODS: Anything from the ocean and pub fare. 

Ohmine 3 Grain Dewasansan
From Yamaguchi Prefecture. Muroka Nama Genshu. SMV: N/A Acidity: N/A
The nose on this unpasteurized (nama), un-charcoal filtered (muroka), and undiluted (genshu) sake is a vibrant collection of pomelo, white grape, blueberry, orange peel, cucumber, and mineral aromas. Hold on to your hat Ohmine fans, as you are about to get your living and raw sake on. Made with Dewasansan rice milled to 50% and not charcoal filtered, this sake dances out of the bottle. Effervescent, tingly, bright, frisky, semi-brash, and very lively, this 3-grain expression drinks slippery, fleshy, semi-viscous, with a medium body and a ton of flavor. Look for grapefruit, lemon-lime, cucumber, powdered sugar, radish, snow cone, and Muscat flavors that provide a snappy sweetness with a crisp finish. This much action needs a white wine glass to play with the grapefruit acidic tones and to capture the lively new world effervescent style. WORD: Lively WINE: Beaujolais/Bright Whites BEER: Fruity Ales FOODS: Sushi, sashimi, crab, lobster, oysters, caviar, cheese and fruit plates.

Tsuji Zenbei “Omachi”
From Tochigi Prefecture. Muroka Nama Junmai Ginjo Genshu. SMV: +2 Acidity:N/A
The nose on this expressive and tantalizing unpasteurized (Nama), unfiltered (Muroka), and undiluted (Genshu) 17.3% ABV living brew is a wicked collection of grapefruit, Champagne grapes, mandarin orange, peach, Fuji apple, cherry, and watermelon aromas. This is it! This is that one brew that you must try. Why? Because, it drinks like the Golden Gate Bridge on a sunny and windy day. Vivid, bright, juicy, chewy, fleshy, zesty, crisp with a very quick finish, this sake drinks so lively and yet so balanced. It’s elegant for all that’s going on, and yet there is a tempting Omachi madness that brings lots of flavors including an underlying or “bridge-like” umami structure. Look for adventurous flavors such as mandarin orange, kiwi, strawberry, raspberry, mango, Shinko Asian pear, blood orange, cucumber, fresh greens, honey, cream, and mineral flavors that excite the palate. Refreshing, frisky, and crisp, but oh so elegant and balanced. A living landmark in a glass! WORD: Expressive WINE: Massive Reds/Acidic Whites BEER: Belgians Ales FOODS: Almost anything from international spice, fish tacos, and grilled meats, to lobster, shellfish, and fried chicken.

Kiminoi “Emperor’s Well”
From Niigata Prefecture. Yamahai Junmai Ginjo. SMV: ±0 Acidity: 1.4
The nose on this traditionally made sake (Yamahai) brewed by a Master Brewer (Toji) who has been making sake at Kiminoi for over 30 years is a cool collection of pecan, brown rice, marshmallow, cookie dough, banana bread, cream, and rice cake aromas. Say hello to a classic savory and creamy Yamahai that drinks light and elegant with a round silkiness that speaks to those who like it smooth and soft. This is a throwback old school style of sake that is ricey, medium-bodied, with a touch of astringency (shibumi) and a clean aftertaste. Look for pine nuts, banana bread, sesame, marshmallow, yogurt, sweet bread, warmed nuts, and cream flavors with an abundant umami push that glides the smooth goodness over the palate. Good chilled and slightly warmed with many types of cuisines. WORD: Classic WINE: Pinot Noir/Creamy Whites BEER: Creamy Ales FOODS: Rich and full-bodied pastas, fish, fowl, and meats. 

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