New Store Arrivals – Tenjo Mugen & Three Back-In-Stock Brews
From Miyagi Prefecture. Junmai Ginjo Nigori. SMV: -20 Acidity: 1.4
The nose on this beautifully packaged coarsely filtered sake (Nigori) is an amazing
collection of cream, yogurt, rice candy, mochi, plum, oatmeal, pear, honey, and raisin aromas. Filled by hand each bottle of this stunning cloudy sake has a balanced ratio of creamy rice particles in an equally stunning decanter bottle with cork top, and is made using a rice varietal (Manamasume) that translates to “beloved daughter.” Creamy, zesty, bright, spritzy, medium-bodied, and with a little fresh tingle this Nigori is round, lush, velvety, and drinks incredibly smooth. Look for pear, apple pie, sweet milk, grape, and lots of honey flavors that balance with a creamy umami to form a super smooth Junmai Ginjo Nigori that rolls across the palate with a sweet ricey tail. This is one of those “Don’t Miss” sake experiences that rewards those who are looking for the ultimate Nigori. WORD: Creamy WINE: Rich Reds/Fruity Whites BEER: Creamy Ales FOODS: Cocktail fare, international spice, creamy pastas, cheese and fruit plates, buffalo wings, cured meats, burritos, and bar-b-q.
Nagurayama Yokikana "Master's Touch"
From Fukushima Prefecture. Junmai Ginjo. SMV: -3 Acidity: 1.3
The nose on this very "Fukushima-style" sake is a gentle collection of grape, green apple, and Asian pear aromas. Welcome to yet another Fukushima sake that drinks like gold! Fukushima has won more gold medals in the past seven years than any other prefecture and this is not by accident. They make very flavorful and expressive brews that appeal to almost all sake drinkers. Yokikana is a great example of this style. Look for upfront impact, with a very soft and buoyant middle, followed by a clean and dry finish. There is a sweetness that evolves into a dryness, which is really cool. There are hints of powder sugar, apple, and melon that glide on a slippery and silky fluid that finishes very cleanly. Say hello to Fukushima prefecture sip-by-sip with this Master’s Touch. WORD: Slippery WINE: Pinot Noir/French Chardonnay BEER: Fruity Ales FOODS: Shellfish, oysters, sushi, sashimi, grilled fare.
From Kyoto Prefecture. Yamahai Junmai MNG. SMV: +4 Acidity: 1.9
This unpasteurized and wild yeasty sake is one for the masculine ages. Made by the Brit Philip Harper, this sake is quite frankly a flavor bomb. The nose is a crazy collection of leather, sour lemon, cooked chestnuts, cream, and dark chocolate aromas. Is that all? Ha! This brew drinks like a flavor hand-grenade going off in your palate. I have never used the word “balanced” when describing a sake with a 22% ABV. It is spastic and fantastic – a massive sake that has sweet and sour tones that include a punchy citrus layer that just keeps on building. Great body that is thick and chewy, with tangles of flavor like a thorny thicket. This brew is not for the faint of heart! Should be called White Flag. WORD: Massive WINE: Huge Reds BEER: Stouts galore FOODS: It’s a meal in a glass!
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.