Seasonal Sake – Winter Released Namas Are On the Snowy Shelves
Brrrrrrrrrrrrrrrrrr! It’s cold. It’s wet. It’s snowy. It’s rainy. And it’s the perfect time to jump on some seasonal namas that were made to be released now. Like right now! A very good portion of sake is made using water that was once snow. Yup, many brewers like pointing to the local mountains and say, “See that water up there?” Ummm, You mean the snow? Then they follow-up and say, “Yes, that snow creates the water that we brew with, as it melts down into the ground and comes up in our wells years later!” So, in a sense the winter released unpasteurized sakes are a tribute to the snow or just the dang cold temperatures of brewing sake in the winter.
We are lucky to have a cool offering of several Winter brews for you to play with; many are from your favorite breweries. And they all pair well with the fattiest and oiliest of fish, and the heartiest of roasts, stews, and hot pots that feel so good on cold winter days.
Denshi Fuyu “Winter”
From Fukui Prefecture. Shiboritate Namazake. SMV: N/A Acidity: N/A
The nose on this perennial favorite is a really killer collection of root beer, almond, baked sourdough, sake kasu, pomegranate, sesame butter, yogurt, and peanut butter cookie aromas. We are very proud of the Denshin brand from Ippongi Kubo Honten, because they have been sharing their four seasonal nama for the past decade and a half with American consumers and for that we believe in their loyalty and dedication to making excellent seasonal sake. This winter brew is no exception, and look at that price point? Rich, slippery, medium-bodied, and round this Genshu (18%) undiluted brew drinks velvety and tingly with a long dry umami finish. Look for oatmeal, sea salt, peanut brittle, brown sugar candy, nougat, chocolate malted milk, maple syrup, hints of candied citrus, mint, ripe tangerine, and Snickers bar flavors that flow through the palate on a rush of umami. A very fresh and semi-punchy winter brew that is very friendly to the beholder. WORD: Snickers Bar WINE: Beefy Reds/Plump Whites BEER: Oatmeal Stouts FOODS: American sushi and sashimi, burgers, tacos, international spice, stews, hot pots, pulled pork sandwich, fried chicken, izakaya and pub fare.
Ohmine “Winter’s Arrival”
From Yamaguchi Prefecture. Nama. SMV: N/A Acidity: N/A
The nose on this special winter released unpasteurized sake is a vivid collection of steamed rice, mochi, crème, unpasteurized milk, chalk, green apple, and dried coconut aromas. Ohmine fans have been waiting for this winter and they will be rewarded with a fresh, frisky, lively, medium-bodied sake that drinks bright and refreshing. Look for sweet mochi, milk bread, Japanese whipped cream, marshmallow, nougat, yogurt drink, green apple, and rice candy flavors that bump with a higher acidity that speaks to natural wine drinkers. A very Ohmine winter brew that will please Team Ohmine. WORD: Refreshing WINE: Zesty Reds/Crisp Whites BEER: Citrus Ales FOODS: Sushi, sashimi, international spice, cheese boards, champagne fare, fruits, and some desserts.
Koshinohomare “90 Yellow”
From Niigata Prefecture. Junmai Muroka Nama Genshu. SMV: -4 Acidity: 2.8
The nose on this incredibly inventive winter released seasonal unpasteurized brew is a killer collection of powdered sugar, sarsaparilla, sweet miso, peanut butter mousse, pure vanilla extract, peanut brittle, pumpkin spice, and almond butter aromas. With a nose profile like that! Yes, this sake is a winter masterpiece in sake making standards. The brewers only remove 10% of the outside of each grain of the local Hazuki Minori brewing rice, “Which brings out the full potential of the rice,” leaving the 90! The result? It is silky and frisky, slippery and bright, lively and dry, lemony with a savory finish that makes this brew both complex and very drinkable. Look for grilled lemon, white miso, candied pineapple, toasted sourdough, graham cracker pie crust, dry fig, lemon curd, cake batter, sweet roasted cashews, and Lemonhead flavors that zip through the palate with an elevated acidity that dances along the citric and amino acid highway. Thinking and drinking sake at its minimally polished best. WORD: Citrus WINE: Sharp Reds/Citric whites BEER: Citrus Ales FOODS: Sushi, sashimi, oysters with lemon, grilled white fish, white fish carpaccio, dishes with ponzu, cheese and fruit plates, smoked meats and fish.
Harada “Arabashiri”
From Yamaguchi Prefecture. Junmai Ginjo Nama. SMV: -2 Acidity: 1.5
The nose on this “free run” super fresh seasonally released unpasteurized sake is a slick collection of SweeTarts, grape popsicle, pineapple, lilies, golden kiwi, lychee, candied lime, and Hawaiian sweet roll aromas. When you think of Arabashiri sake, you think of brashness and aggressiveness, but not with this “elegant arabashiri,” that drinks soft, slippery, silky, medium-bodied, gently tingly, reserved liveliness, and water-like with a smooth and balanced finish. Look for White Rabbit rice candy, cotton candy, sugared grapes, cake icing, papaya, rice pudding, banana milk, and a gentle umami under current that carries the elegance to the finish line. A soft and smooth winter brew that drinks dreamy and cool. WORD: Smooth WINE: Gentle Reds/Light Whites BEER: Creamy Ales FOODS: Sushi, sashimi, lightly grilled white fish, crab, lobster, shrimp and scampi, tofu, and rice dishes.