New Store Arrivals – Zaku, Seiryu, Shinkame, Takachiyo, Sequoia, and Lagoon
From Mie Prefecture. Junmai Daiginjo. SMV: N/A Acidity: N/A
The nose on this small batch and limited sake is a wonderful collection of honeydew, blueberry, rock sugar, Asian Pear, persimmon, Pixy Stix, grapefruit, melon soda, raspberry, and cherry aromas. From a brewery that is incredibly focused on taste this is one tasty sake that is loaded with flavors and has a very refreshing and bright character. Often found in restaurants, this is a food-friendly Zaku that drinks thick, viscous, fresh, frisky, crisp, smooth, silky, and lively. Look for cantaloupe, strawberry, cotton candy, grape, blueberry, grapefruit, kumquat, and mineral flavors that jump across the palate in a tingly rush. Made with the ancient and very temperamental and fragile Asahi rice varietal milled to 50% this sake is hard to get even in Japan. WORD: Flavorful WINE: Bright Reds/Lively Whites BEER: Crisp Ales FOODS: Sushi, sashimi, crab, lobster, shrimp, white fish carpaccio, seared scallop, grilled chicken, avocado salad, ponzu-based dishes, and oysters.
From Ehime Prefecture. Junmai. SMV: +2 Acidity: 1.5
The nose on this sake that is part of the “Surf & Turf” project is a cool collection of Asian Pear, rice powder, rice cracker, salt water, white baking flower, spring onion, and snow melt aromas. This small brewery in Ehime wanted to make two Junmai sake that pair well with foods from the sea (Surf) and foods from land (turf) using similar ingredients, but fermenting differently. Soft, silky, mellow, gentle, smooth, round, and very clean, this sake drinks very light, linear, and water-like with a very quick finish. Look for mochi, steamed rice, madeleine cookie, corn, caramel, yam, and mineral water flavors that roll on an elegant flow that is light in the palate. Made with Matsuyama rice milled to 60% and sporting a light ABV of 14.5% this seafood sake is nuanced, subtle, and drier compared to its partner Turf. WORD: Surf WINE: Light reds / Mineral Whites BEER: Light Ales FOODS: See the name “Turf” anything from the sea.
From Saitama Prefecture. Cold Aged Junmai Koshu. SMV: +4.5 Acidity: 1.8
The nose on this incredible 20 year aged sake is a killer collection of walnut, lemon rind, button-mushroom, black pepper, dark chocolate, miso, butterscotch, dashi, fig, raisin, soy sauce, and moss. We love Shinkame and this masterclass in sake making started over 20 years ago tank aging then bottled upon request. Meaning they kept tasting it and then released it when it was perfect. Made with Gohyakumangoku milled to 60% the brewers were looking for smooth and rich flavors that drink round, slippery, clean, buoyant, puffy, water-like, and very elegant with a dry umami finish. This “Kushu” is not a big dark brew, rather it is tinged with a little color, which means it was cold aged. There is a tannin-like dryness that appeals to wine drinkers and if you are a fan of umami, then this sake should be in your white wine glass. Look for dark chocolate, butter-rice, barley, konbu, shiitake, cocoa, nutmeg, Smores, sea salt, plum, dried meats, and fig flavors that move with complexity across the palate. What a sake drinking experience. Gift it to the sake fan in your family. WORD: Perfection WINE: Deep Reds/Complex Whites BEER: Belgian Ales FOODS: Sushi, sashimi, complex pastas, steak, chops, Yakitori, turkey, game, smoked meats, stews, mushroom fare, umami and rich cuisines.
Takachiyo 59 Hanafubuki “Chapter Four”
From Niigata Prefecture. Junmai Ginjo Nama. SMV: +2 Acidity: 1.5
The nose on this Namazake (unpasteurized) is lively and intelligent, with a vast collection of strawberry, golden apple, pineapple, cherry, powdered sugar, and floral aromas. Yay! True Sake is not complete without a Takachiyo sake on our shelves, and we are so excited to welcome this brew made with Hanafubuki rice milled to 59%. Bright, juicy, frisky, fresh, tingly, fun, and refreshing, this sake drinks with a little effervescence and pep in its step. It’s light, crisp, dry, with a quick finish and shows how well this brewery makes sake. They have a “formula” and we love it! Look for lychee, peach, apricot, persimmon, nectarine, clementine, and poppy seed flavors that end with a mineral water finish. WORD: Bright WINE: Zesty Reds/ Crisp Whites BEER: Fruity Lambic FOODS: Sushi, sashimi, shellfish, caviar, oyster, crab, grilled fish, chicken, light pastas, cheese plates, and vinegar-based dishes.
From San Francisco, California. Junmai Daiginjo. SMV: N/A Acidity: N/A
The nose on this premium craft sake is a cool collection of apple, pear compote, crème brûlée, almond cake, Fig Newton, concord grape, whipped cream, blueberry, mango, and oatmeal cookie aromas. Our buddies at Sequoia have knocked this sake out of the park! What a brew. Made with California Yamadanishiki and milled to 50% this high-end offering from Sequoia checks all of the Daiginjo boxes. Soft, round, slippery, smooth with a quick finish (kire), there is a tannin-like dryness that speaks to wine lovers with a little astringency (shibumi) and lots of complexity. Look for apple pie, pear, almond milk, vanilla, ripe plum, biscotti, pound cake, grape, persimmon, dried fruits, cashew, and peach skin flavors that glide across the palate with elegance and grace. This excellent sake takes flight chilled in a white wine glass. WORD: Elegant WINE: Gentle Reds/Dry Whites BEER: Light Ales FOODS: Sushi, sashimi, Yakitori, gentle pastas, crab, lobster, shrimp, grilled fish, tofu, olives, and Champagne fare.
From Niigata Prefecture. Junmai. SMV: -22 Acidity: 1.8
The nose on this special Junmai is a vast collection of sherry, barley, finger lime, grape, cherries in syrup, raisin, and steamed rice aromas. Behold a “craft sake” from an extremely small brewery that is on the banks of a picturesque lagoon in Niigata and makes small batch sake. This batch has only 509 bottles and you have one of them. Smooth, round, velvety, plump, viscous-lite, juicy, and weighty in the palate, this fat brew drinks with a kiss of sweetness and buckets of umami with a dry seawater finish. Look for fig jam, maple syrup, brown sugar, cherries in syrup, sugarcane, sweet rice, cookies and cream, plum, marshmallow, and a hint of cocoa on a chewy flow that speaks to those who like a little sweetness and richness in their brews. There is not a lot of availability on this special sake, so if you want to experience a really cool sake drinking experience, then act now. WORD: Plump WINE: Deep Reds/Fat Whites BEER: Chewy Belgians FOODS: Western sushi, rich pastas, cheese boards, international spice, street foods, beach cuisine, BBQ, steaks and chops.