New Store Arrivals: Gikyo, Yuki Otoko, MUWA, Niizawa

Gikyo 50% 

From Aichi Prefecture. Junmai Daiginjo. SMV: N/A Acidity: N/A 

The nose on this new world sake from Aichi is a cool collection of pear, fuji apple, melon, orange, mango, fig, creamsicle, and white chocolate aromas. So in a word this brewery is really fun and you can tell by their packaging and the fact that they call sake milled 60%-50%-30% all Junmai Ginjo even though! What the clever newspaper wrapping conceals is a great feeling sake that drinks fresh, crisp, bright, slippery, lively, and dry with an integrated acidity and a clean, balanced flow that has tannin-like dryness which appeals to wine drinkers. Look for melon, grape, vanilla bean, celery root, pear, citrus, berries & cream, and mineral water flavors with a quick finish and an umami tail. This is clever sake at its finest. Chilled in a white wine glass for optimal liveliness. WORD: Crisp WINE: Dry Reds/Crisp Whites BEER: Crisp Ales FOODS: Sushi, sashimi, Yakitori, izakaya fare, grilled meats and chicken, crab, shrimp, and white fish with ponzu.

Yuki Otoko “Yeti”

From Niigata Prefecture. Honjozo. SMV: +8.5 Acidity: 1.1

The nose on this totally cool sake is a fresh collection of vanilla, crème brûlée, cotton candy, powdered sugar, and nougat aromas. Cool, Cool, Cool in so many ways. First, this “sessionable” sake is the big three: clean, crisp, and dry, but it’s so much more. It’s the story of snow itself as a % of all sales go to an organization that helps find lost travelers in the snow; just like the image of the Yeti on the label was fabled to do in the Niigata mountains long ago. Next it drinks like snow and that’s why it’s refreshing, light, watery, soft, compact, with an echo of sweetness. Look for crème brûlée, whipped cream, marshmallow, vanilla pudding, steamed apples, and rice cracker flavors that zip through the palate like a snowflake melting on your tongue. Clean, crisp, and dry and oh yah that guy on the label. WORD: Dry WINE: Clean Reds/Crisp Light Whites BEER: Light Ales FOODS: sushi, sashimi, yakitori, izakaya fare, pub fare, chips, burgers, comfort foods, and jerky. 

MUWA “Dream & Harmony”

From California. Aged Junmai. SMV: N/A Acidity: N/A

The nose on this very Californian sake is an amazing collection of bourbon, sherry, lime, oak, spice, lemon peel, apple cider, Madeira, and woody aromas. The sake is made with Calrose rice milled to 70% and then aged in Bourbon Barrels until they make harmony in feeling and flavor. Talk about a great drinking experience and one heck of a crossover or gateway sake that should bring every Bourbon drinker in the world to the sake counter. Smooth, round, even, balanced, soft, velvety, and slippery this sake drinks with more of a glide than a sip. Look for flavors like bourbon, cherry, toasted coconut, cooked plums, fruit compote, toasted rice, smoked wood, and nutty tones that push forward as the fluid warms in the glass. With an 18% ABV, this is a very rich sake that appeals to all and can be served chilled, warmed or at room temperature for best food pairings. WORD: Bourbon WINE: Complex Reds BEER: Stouts FOODS: Bourbon fare, meats, game, cheeses, smoked and cured items, spicy tuna rolls, cigars, and salted and roasted nuts. 

Niizawa Jozoten ‘Hojun”

From Miyagi Prefecture. Junmai Yuzu-shu. SMV: N/A Acidity: N/A

The nose on this very refreshing citrus and sake blend is a cool collection of yuzu, Orangina, lemon peel, Sunny-D, blood orange, and other citrus aromas.  This is a very elegant and subtle Yuzu-shu that drinks fluffy, light, clean, refreshing, and like a palate cleanser. There is an excellent integrated acidity with a little tannin-like dryness that appeals to wine drinkers and shows the remarkable brewing technique of one of our favorite sake makers in Japan, who happens to be female and Sake Brewer of the Year for two years! If you like Yuzu that doesn’t scream at you and is more elegant and refined, then this dry effort from Niizawa-san is your friend. WORD: Dry WINE: Citrus Wines BEER: Citrus Ales FOODS: cheese and fruit plates, desserts, dried meats, cured meats and cheeses, apéritif fare.