Seasonal Sake – The Summer Namas Keep Flowing In
I’m not going out on a limb when I say that this year’s summer nama and seasonal sakes are the best yet! And they keep rolling in. We have so many brews that we haven’t even had a chance to review them all, but rest assured the quality this season is outstanding. I am very proud of our seasonal sake offerings, and if you have never partaken then this is your summer.
From Chiba Prefecture. Junmai Ginjo Nama Genshu. SMV: +1 Acidity: 1.6
The nose on this seasonally released unpasteurized (Nama) summer sake is a wide collection of green apple, berries and cream, cut grasses, pomelo, passion fruit, yuzu, pineapple, vanilla, bread crust, plum, muscat, and ginjo-ka aromas. Wow! What an excellent summer sake that is bright, clean, crisp, lively, refreshing, spritzy-light, expressive with a little tingle and a fantastic quick finish. Look for guava, pear, orange juice, apple, watermelon, peach candy, simple syrup, papaya, lychee, and with a gingerbread finish. This is perfect summer sake that is a little effervescent and loaded with outstanding flavors and rocks in a white wine glass with a nice chill.
WORD: Flavorful WINE: Bright Reds/Fruity Whites BEER: Fruity Ales FOODS: Sushi, white fish sashimi, grilled crab, octopus carpaccio with yuzu sauce, Yakitori with salt, shrimp and veggie tempura, street tacos, sweet potato, caprese salad, vinegar cucumber, and oysters with lemon.
From Yamagata Prefecture. Tokubetsu Junmai Nama. SMV: +1.5 Acidity: 1.7
The nose on this fresh seasonally released summer nama (unpasteurized) sake is a vast collection of lychee, pear, apple, orange creamcycle, whip cream, powder sugar, blueberry, mochi, orange juice, and sweet rice aromas. Ohyama has done it again with an excellent summer brew that drinks silky, light, round, bright, water-like, soft, and very elegant with a clean finish. There is a nice astringency and acidity play that speaks to the wine drinkers and the freshness is truly sublime. Look for an array of flavors from apple, pear, peach, and young strawberry to minerals, snowmelt, mint, and lemon water that glide effortlessly through the palate on a watery flow that is really tasty. This is one of those sakes where you can actually separate the water from the flavors in a juicy and fun sipping way. WORD: Refreshing WINE: Gentle Reds/Minerally Whites BEER: Light Ales FOODS: Sushi, sashimi, oysters, Yakitori, abalone with butter, tempura, deep-fried chicken, grilled fish, beef and potato stew, simmered pork, edamame, and soy-sauce fare.
From Aomori Prefecture. Junmai Ginjo Genshu. SMV: +1 Acidity: 1.8
The nose on this seasonally released summer sake from Northern Japan is a plump collection of finger lime, snowmelt, pear, young peach, daikon, spring grasses, veggie, grape, and shaved ice aromas. We have been enjoying our recent Jyoku seasonal releases and this summer white bear is no exception, as it drinks very much to their formula of crisp, clean, and bright sakes with high acidity and wine-like dryness and astringency. Fleshy, rich, edgy, zesty, and frisky, this bear drinks with a brashness and freshness that evokes warm summer nights. At 17% ABV, it packs a little punch with all of those flavors like young peach, young pear, grape, blueberry, biscotti, mint, clover, fennel pollen, and a salt-water finish that is quick and compact. This sake pairs well with rich and strong flavored dishes, and has more growl than the cute label might lead to believe. WORD: Crisp WINE: Savory Reds/Crisp Whites BEER: Tight Ales FOODS: Filet mignon, hamburger, American sushi, chicken and fish karaage, stewed pork, ginger pork, stir-fried udon, soba, and simmered fish in soy broth.
From Yamaguchi Prefecture. Kioke Zukuri Kimoto Junmai Ginjo Nama. SMV: +5.5 Acidity: 1.9
The nose on this world-class seasonally released summer nama (unpasteurized) sake is a fantastic collection of grapefruit, green apple, lychee, watermelon, nectarine, lemon zest, and black pepper aromas. Winner winner chicken dinner Gokyo wins the most dramatic and excellent summer released brew, because this sake is so innovative, well balanced, and excitable! First off it’s fermented in wooden vats (Kioke), made with the pole rammed technique called “Kimoto,” and then aged a little bit, which produces a refreshing acidity play and large mouth feel that appeals to those who love complexity in a bottle. Made with local Yamaguchi Yamadanishiki milled to 60%, this sake drinks frisky, zesty, lively, crisp, fleshy, tingly and very cheeky for a summer sake. The tingle is noticeable, delicious, and produces a crisp taste with loads of flavors such as pomelo, honey tea, peach, nectarine, ginger, grilled lemon, grapefruit sherbet, cucumber, and green apple fizziness that balances perfectly in each sip. Exciting summer sake at its best. WORD: Exciting WINE: Zesty Reds/Crisp Whites BEER: Crisp Ales FOODS: Sushi, white fish sashimi, oysters, octopus, deep fried sardines marinated in spicy vinegar, seafood salad, steak and chops, stuffed cabbage, plain omelet, and ponzu/vinegar dishes.