New Store Arrivals – Nanotsuki, Shirasugi, Fuukumi, Azumatsuru, Hiratagawa, Sharaku & More

Tsukinoi Nanotsuki Organic Yamadanishiki 39 Kimoto Junmai Genshu "Cuvée Keiko"

The nose on this masterpiece made by a brewery that does not use refrigeration is an amazing collection of caramel, butterscotch, cashew, soy sauce, smoked salt, raisin, dried plum, Vegemite, and dark chocolate aromas. That nose doesn’t sound like a high-end Junmai Daiginjo, and BINGO that’s the point of this stunning sake. Tsukinoi Shuzoten has made a super premium “Anti-Daiginjo” Daiginjo that speaks to those who love umami and koshu (aged) tasting brews with layers of rich and full-bodied rice tones. This is sort of like the Michael Jordan of premium sake for those who love the opposite of fruity and clean Daiginjo brews. Using local brewing rice milled to 39% and the kimoto (traditional pole rammed) technique this is connoisseur sake at its finest. And it’s a food pairing monster, hello steak and chops! Smooth, round, velvety, dense, bold, dry, slippery, fat and viscous, this brew drinks you more than you drink it! Look for warm honey, kombu, cocoa powder, shiitake, chicken consommé, tobacco, miso, King’s Hawaiian rolls, kettle corn, and bucket loads of umami with a glorious white pepper finish. The perefect gifting sake to those who want to learn the essence of glorious rice and water. WORD: World Class WINE: Deep Complex Reds/Full-Bodied Whites BEER: Creamy Ales FOODS: Sushi, and sashimi and the kitchen sink! Meat, chops, game, smoked meats and fowl, deep red meat sashimi, hot pots, roasted chicken and pork, duck, pheasant, dim sum, and mushroom pastas.

Shirasugi 3 Koji Blend "Chimera"

The nose on this sake that has a name that looks and sounds like a Belgian Beer is a slick collection of Asian pear, daikon, tangerine, peppercorn, melon, lychee, white peach, and cotton candy aromas. This Kyoto brewery (founded in 1777) was one of the first breweries to brew sake again using table or consumption rice! Huh? Yes, when the industry created specific sake brewing rice most breweries pivoted to the newer and smarter rice varieties. But Shirasugi liked the flavor of “eating rice” to make their sake, so they bucked the trend and made sake using local Kyoto consumption rice. Full-bodied, crisp, spritzy, bright, juicy but water-like, this brew has an elevated acidity that speaks to wine drinkers and possesses a quick dry finish. Look for apple, pear, lemon candy, peach preserves, orange juice, kiwi, and Asian pear flavors with a fun and unique Pop Rocks finish. Shirasugi is a trailblazer in the sake industry going in both directions paying homage to the past and blasting flavors to the future. WORD: Peach WINE: Crisp Reds/Zesty Whites BEER: Crisp Ales FOODS: Sushi, sashimi, shellfish galore, oysters, Yakitori, izakaya fare, comfort foods, cheese plates, salumi selections, and pub food. 

Fukuumi Yamadanishiki Hiire Junmai "Lucky Sea"

The nose on this sake from Nagasaki (not a lot of breweries down there) is a fun collection of grapefruit, green apple, honeydew, tangerine, peach jelly, strawberries and cream, powdered sugar, kiwi, vanilla, and white floral aromas. The label reads, “The tides have brought all good fortune.” And we like to add, “And good sake.” Light, clean, spritzy, bright, lively, fresh, refreshing, slightly dry and with a wine-lover’s astringency, this brew drinks like the tides coming in and going out. Look for lychee, lemon water, watermelon, white cherry, green apple, green grape, mochi, and steamed rice flavors that excel in a white wine glass. This is modern sake at its best that is flavorful and bright with a very fragrant aroma and lively dry character. Some say it drinks like it looks! WORD: Bright WINE: Bright Reds/Crisp Whites BEER: Crisp Ales FOODS: Sushi, sashimi, yakitori, pub fare, crab, sweet shrimp, lobster, poached salmon, light pastas, vinegar-based seafood dishes, and oysters with lemon.

Azumatsuru Junmai Ginjo Saga no Hana 55 "Black"

The nose on this sake made with very soft spring water from the Taku Mountains is a very unique collection of graham cracker, fig, apricot, tapioca, milk tea, buttermilk, poppy seed, red apple, radish, raisin, pancake, and condensed milk aromas.  Made with Saga no Hana rice milled to 55%, this brew falls directly in the “modern sake” category with elevated acidity, astringency,  and lots of moving parts. But what separates this brew from other producers are the amazing flavors that evolve in the glass, and scream for the attention of complex wine drinkers. Spritzy, tingly, edgy, crisp, astringent, thirst quenching, bubbly, tantalizing acidity and tannin-like dryness; this sake is liquid modernity in a glass. Look for vanilla ice cream, taffy, Sprite, dried fig, dates, sweet rice, milk bread, dried apricot, waves of sugarcane, toasted rye bread, minerality, and lots of umami. A very fun exploratory “type” of sake that is made to baffle and impress. WORD: Smart WINE: Zesty Reds/Lively Whites BEER: Tight Ales FOODS: Sushi, sashimi, shellfish, oysters, caviar, ponzu fare, pickled veggies, dried meats, salumi boards, fried chicken, and grilled veggies.

Hirotogawa Junmai Ginjo Nama

The nose on this unpasteurized “Nama” sake from Fukushima’s most popular (not known yet) brewery is a classic collection of oatmeal, fig jam, grape, papaya, honeydew, kiwi, sourdough, pear compote, raspberry, sea salt, and steamed rice aromas. Fresh, tingly, bright, elegantly brash, refreshing, silky, medium-bodied, and most of all, balanced. That balance carries over to the flavor field. Look for Fuji apple, blueberry, vanilla bean, apricot, apple butter, mochi, caramel, arugula, celery, and a hint of cream that splashes through the palate with a killer finish! Balanced and Bitchin’ this Nama is the bomb. WORD: Balanced WINE: Crisp Reds/Mineral Whites BEER: Creamy Ales FOODS: Sushi, sashimi, Izakaya fare, yakitori, shabu shabu, grilled fish and veggies, pub snacks, Korean fried chicken, and comfort wine fare.

Sharaku Junmai Ginjo

The nose on this beautiful JG is a very clean collection of green apple, daikon, fresh ginger, apple pie, lemon cake, violet, sugar snap peas, blueberry, and tonic water aromas. Yes! It’s true, we now have the legendary Sharaku in the store. One of the most popular brands in Japan for good reason, it is leading the charge of the modern sake movement in Fukushima prefecture, which can be said is leading the modern sake movement in Japan. Light, clean, gentle, supple, light spritz, medium body, bright, and a touch slippery, there are elegant almost invisible bubbles on the sides of your glass. Look for young pear, persimmon, nectarine, young melon and other astringent wine-lover flavors like agave nectar, bitter melon, parsley, green apple, green papaya, lemon and simple syrup. There is a plump acidity that produces all sorts of echo flavors as the fluid warms in the glass. Excellent sake from a legendary brewery. WORD: Modern WINE: Crisp Reds/Edgy Whites BEER: Crisp Ales FOODS: Sushi, sashimi, white fish carpaccio, sweet shrimp, crab, lobster, oysters with lemon, grilled chicken, salty and savory meats and fowl.

Yamagata Masamune Usu Nigori "Inazo"

The nose on this cult favorite sake is a cool collection of sourdough, grape, green apple, lemon lime, yogurt, candy, and yeasty aromas. This brew is all about family and Yamagata! The owner was destined to become a rice farmer, so he was given the nickname ‘Inazo’ which is a play on words. Ina means rice stalk and zo means elephant. He embraced the name and bestowed it upon this sake using the Yamagata rice varietal Dewasansan. Lots of names so far, including Usu which means “misty” or gently cloudy, for a sake that just drinks damn good. Light, slippery, gentle tingle, bright, zesty, crisp, and water-like, it drinks with an elevated acidity that appeals to wine drinkers and has dry clean finish. Look for Asian pear, apple, greek yogurt, Clementine, snap peas, mineral water, yuzu, and fresh grape flavors that do the elephant dance in a white wine glass. We love the label and you will love the brew. WORD: Misty WINE: Sharp Reds/Crisp Whites BEER: Crisp Ales FOODS: Sushi, sashimi, Yakitori, comfort foods, salty, savory, and greasy fare, cheese plates, International spice, street foods, and picnic chow.

Kamo Kinshu Tokubetsu Junmai "Gold Standard"

The nose on this special Junmai sake is a tight collection of rice candy, sea salt, kumquat, pear, vanilla bean, melon, meyer lemon, green apple, peach, sourdough, saffron, and grape aromas. Hello modern style sake that is built like wine and operates that way with tannin-like dryness, astringency, and an elevated acidity field. Bright, crispy, tingly, zesty, spitzy, and frisky with an elegant bitter whisper and very quick peppery finish. Look for young pear, pomelo, nectarine, green apple, lime skin, mint, unripe pineapple, sansho, and sweet roll flavors that jump in a white wine glass. The sake future is very present in this Gold Standard. WORD: Modern WINE: Tight Reds/Mineral Whites BEER: Clean Ales FOODS: Sushi, sashimi, white fish carpaccio, oysters, caviar, crab, shrimp, yakitori, grilled meats, cheese plates, salty and savory fare, and bar snacks.  

From the importer Skurnik:

Crafted in the full bodied style of Western Japan, this is an umami laden sake ideally matched with grilled salmon or roasted oysters. Notes of dried plum and brown sugar gives way to a peppery finish. A sake for red wine aficionados.

Uses Hattan Nishiki milled to 60% and Omachi milled to 50%. Serve chilled, room temp, or warm.