New Store Arrivals: Takachiyo, Tamanohikari x 2, and Kikuhime 720ml

Takachiyo Chapter 11 “Hatten Nishiki Ichigou” 2024
From Niigata Prefecture. Junmai Ginjo Muroka Nama Genshu.  SMV: N/A Acidity: N/A
The nose on this unpasteurized and undiluted brew is lively collection of nectarine, spun sugar, vanilla bean, pomelo, Sprite, white raspberry, acacia honey, and tonic water aromas. Basically this is one of two of the last offerings from the amazing Takachiyo Sake Brewery in the US. So, if you have never tried Takachiyo you better get on this sake to witness one of the great deep dives in rice varieties in Sake History. This brew uses Hatten Nishiki brewing rice and drinks spritzy, zesty, lively, medium-bodied, crisp, and bright, with a soft dry finish. It smells and drinks very wine-like. Look for lychee, green apple, asian pear, lemon peel, bamboo, fennel, apricot jam, grapefruit pith, and finger lime flavors that tickle the complexity factor that many sake drinkers love to discover. This is rice and water elevated by the craftsmanship of one of Niigata’s most exotic sake breweries. WORD: Wine-like WINE: Crisp Reds/Chenin Whites BEER: Citrus Ales FOODS: Sushi, sashimi, oysters with lemon, vinegar and ponzu fare, cured meats, salumi boards, yakitori, steamed crab and lobster, oysters, and salads. 

Tamanohikari “Tama the Cat”
From Kyoto Prefecture. Junmai Ginjo. SMV: -25 Acidity: 2.8
The nose on this very famous Fushimi (Kyoto) brewery’s sake is a vivid collection of pomelo, lemon curd, steamed rice, green apple, lemon peel, and melon aromas. Wait a second! What’s a brewery that dates back to the year 1673 doing making a sake with wine yeast? It’s the same brewery that made Omachi rice (found in this Junmai Ginjo) famous in Fushimi, Kyoto. Basically, this is an artisanal effort by Tamanohikari to appeal to a new wave of wine drinkers who enjoy sake, by making a sake that drinks very wine-like. With the lowest SMV for an Omachi sake in the store, and boosted by a very ripping 2.8 acidity, this is a classic sweet and sour play brew that is delicious and very exciting. Look for lemon, pomelo, lemon tart, tangerine candy, and cantaloupe flavors that are elegant, juicy, and bright. A very intelligent and “built” sake that of course appeals to wine lovers, but also sake lovers too. WORD: Wine-Like WINE: Chardonnay BEER: Citrus Ales FOODS: Sushi, sashimi, international spice, citrus and sweet vinegar based dishes, oysters with lemon, salads, fruit plates, cheese plates, dim sum, and fresh sweet shrimp.   

Tamanohikari “Fox of Fortune”
From Kyoto Prefecture. Junmai Ginjo. SMV: +3.5 Acidity: N/A
The nose on this sake that is tribute to Fushimi (Kyoto) foxes is a very fun collection of vanilla wafer, cantaloupe, sugar cane, barley, raisin, tangerine rind, caramel, graham cracker, grapefruit, and rice porridge aromas. Made with Yamadanishiki milled to 60% this “dry” Junmai Ginjo is slippery, silky, medium-bodied, water-like, clean, and very Kyoto soft with a dry savory finish. Look for green olive, papaya, steam rice, mochi, rice candy, butternut squash, and hints of orange peel flavors that are balanced in a clean, crisp and dry flow. The raised fox’s paw is said to beckon good fortune, and when you enjoy this sake chilled in a wine glass you too will beckon good fortune. WORD: Dry WINE: Crisp Reds/Dry Whites BEER: Crisp Ales FOODS: Sushi, sashimi, grilled chicken, white fish carpaccio, grilled shrimp, tofu and light veggies. 

Kikuhime “Chrysanthemum Princess”
From Ishikawa Prefecture. Yamahai Junmai. SMV: +2 Acidity:2.0
This massive brew has a monster nose filled with chocolate, earth, musk, 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 hats for one of the most unique and “Yamahai-ish” sake on 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 Daiginjo. WORD: Immense WINE: Huge Dirty Reds BEER: Stouts, Dark Belgians FOODS: Grilled, salty, savory anything.