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New Store Arrivals: Watanabe, Furosen, Tsukasabotan, Senkin, and Azumaichi

New Store Arrivals: Watanabe, Furosen, Tsukasabotan, Senkin, and Azumaichi

From Gifu Prefecture. Junmai Daiginjo Muroka Genshu. SMV: -2 Acidity: 1.48
The nose on this "Ultra" Daiginjo is a stunning collection of strawberry, mango, grape, raspberry, and sweet rice aromas. Talk about statement sake! Behold a work of art that is the pinnacle of brewing for this fabled Gifu brewery. Using special Yamadanishiki brewing rice from the famed Miki District in Hyogo Prefecture, and polished for 150 hours to achieve a milling rate of 18%. This elegant and smooth world class sake will tantalize all of your senses. Soft, clean, round, juicy, silky, and light, the nuances of this brew will amaze you with a finish that is a whisper of umami and gentle fruit tones. Look for pear, apple, honeydew, strawberry, sweet rice, grape, and cherry flavors that glide effortlessly through the palate. A white wine glass makes all of these flavors and feelings bind together with a gentle minerality and supreme elegance. WORD: Elegant WINE: Soft Reds/Clean Whites BEER: Gentle Ales FOODS: Sushi, sashimi, Champagne fare, shellfish, caviar, and oysters. 


Furosen "Wataribune" 
From Shiga Prefecture. Junmai Ginjo Muroka Nama Genshu. SMV: + 4 Acidity: N/A
The nose on this very raw and special unpasteurized sake is a vivid collection of cocoa, condensed milk, brown sugar, burnt butter, chocolate covered cherry, and Whoppers aromas. In a word this is an old school sake that drinks way better than it did back in the day. Read the label and you will deduce that this brew is craft sake at its craftiest. Using a very rich and flavorful rice varietal called Wataribune, and brewed using the Yamahai traditional brewing method, this brew should drink clunky and fat, but it does the opposite and drinks very smooth and "modern." Juicy, soft, buoyant, rich, and very round. It is quite clean for all of the techniques and flavors. Look for cocoa, brown sugar, nougat, cookie, pancake with syrup, raisin, rich cherry, konbu, and Yoohoo flavors that glide through the palate. As the fluid warms in the glass there are hints of citrus and ginseng with a quick umami finish. WORD: Raw WINE: Deep Reds/Rich Whites BEER: Creamy Belgians FOODS: Izakaya pub fare, grilled anything, rich pastas, fried chicken, meat, and smoked fish. 

Tsukasabotan "Ryoma Karano Dengon" 
From Kochi Prefecture. Junmai. SMV: +6.5 Acidity: 1.4
The nose on this brew that can be classified as "Old School Kochi" sake is a cool collection of vanilla, cereal, cinnamon, apple, cracker, grains, and steamed rice aromas. Say hello to a prototypical Kochi Prefecture "Session Sake" that is dry, light, crisp, semi-rich, ricey and extremely drinkable. Yup! It's a glass, glass, and gone sake that finishes too quickly for fans of dry sake. Drinks with complexity and a crisp acidity play. And talk about a laser-fast finish. The ending on this brew is gone before you even know it. Look for almonds, toasted sesame, dried seaweed, cereal, bread, and maple syrup on a light flow that ends with a hint of a vegetal finish. This is an old school dry sake that drinks like the guy looks on the label. WORD: Dry WINE: Dry Reds/ Crisp Whites BEER: Crisp Dry Ales FOODS: Pub fare, salty, savory, greasy, fried, and grilled everything. 

Watanabe "Aiyama"
From Gifu Prefecture. Junmai Daiginjo Muroka Genshu. SMV: -3.5 Acidity: 1.4
The nose on this exciting Daiginjo is an outstanding collection of strawberry, white peach, lychee, mango, honeydew, condensed milk, and other tropical fruit aromas. Drinking sake is supposed to be fun, and nothing is more fun than sipping a sake that has an impact and incredible flavors. This "W" has both, as it is a Genhsu (undiluted 17% ABV) and Muroka (Non-charcoal filtered) that allows for more body and attitude that drinks vivid and very expressive. The brewers use "Aiyama" sake brewing rice, which is considered the "Diamond" of rice for its balanced umami and its ability to produce fruit tones that are out of this world. Look for pear, strawberry, mango, papaya, peach, lychee, sorbet, and mineral water flavors that glide through the palate on a velvety, slippery, ripe, and lush flow. This is liquid luxury at its best. WORD: Aiyama WINE: Juicy Reds/Jammy Whites BEER: Fruity Ales FOODS: Sushi, sashimi, lobster, crab, shrimp, cheese and fruit plates, pates, caviar, and Dim Sum. 
From Tochigi Prefecture. Kimoto Kioke Junmai. SMV: N/A Acidity: N/A
The nose on this organic traditionally made wood vat or "Kioke" sake is an outstanding collection of apple cider, rice vinegar, lemon juice, pear, green apple, honeydew, and balsa wood aromas. This is one of those "Stop The Presses" sakes that everybody who likes sake should try at some point. In a word, it's insane for what it is, and the end result is both a sake and wine drinker's dream come true. Using ancient Kameno-o rice milled just to 90%, using the Kimoto or pole-rammed technique, fermented in a wooden vat and with an ABV of 14% that is a genshu then you get a bottle-full of wildness that should drink spastic and rough, but actually drinks light, bright, crisp, and zesty with a nutty and umami-filled finish. This modern feeling sake that has light shibumi and tantalizing acidity play hides a host of flavors such as apple, grapefruit, young pear, Granny Smith, nectarine, apricot, ginger, sea kelp, Lemon Heads, and mineral water. This is a true treat for sake drinkers who like organic old-school sake making with a modern wine-like finish. WORD: 90% WINE: Zesty Reds/Crisp Whites BEER: Crisp Ales FOODS: Grilled fare, hearty cuisines, chops, fine dining, duck, burgers. 

Azumaichi "Eastern Legend"
From Saga Prefecture. Junmai. SMV: +1 Acidity: 1.2
The nose on this Junmai with Yamadanishiki milled to 64% is a unique collection of apple, celery, pear, custard, daikon, mint, oatmeal, and herbal aromas. Talk about classic Saga sake that is rich-light, smooth, round, and dry with a ton of complexity. This brew will make you sit up and take notice of a really striking flavor field that has vegetal complexities, boldness, and umami bursts. Look for nougat, mint, bread crumb, potato, almond, spinach, and other herbal flavors that become a little more peppery as the fluid warms in the glass. This is a different Junmai that is a fan-favorite for sake drinkers who like to spelunk for flavors. WORD: Complex WINE: Deep Reds/Dry Whites BEER: Stouts FOODS: Stews, soups, meat pies, smoked fish, salami, and green tea soba. 

Watanabe "Hida Homare"
From Gifu Prefecture. Junmai Daiginjo Muroka Genshu. SMV: +1.0 Acidity: 1.5
The nose on this very "Gifu" Daiginjo is a cool collection of cotton candy, cooked pear, cut grasses, peach, lemon lime, and steamed rice aromas. Say hello to a liquid calling card to Gifu Prefecture that is made using very local Hida Homare brewing rice, which has been called the pride of Gifu. Smooth, rich, round, vast, and lush this plump and juicy sake extols all things Hida Homare with a ton of umami and a fresh mineral finish. Look for marshmallow, nougat, sugar cookie, creamsicle, orange, pineapple, and sweet rice flavors that are wide and fresh. A very food friendly sake that is rich and plump. WORD: Rich WINE: Fat Reds/Beefy Whites BEER: Creamy Belgians FOODS: International spice, oysters, shellfish, grilled chicken and fish, rich pastas, comfort foods and olives. 
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