New Store Arrivals – Abe, Kubota, Kamotsuyu, Daijiro, Narutotai, & Ohyama

Abe 
From Niigata Prefecture. Junmai Daiginjo. SMV: N/A Acidity: N/A
The nose on this very special Junmai Daiginjo is a sublime collection of finger lime, bamboo, daikon, spring onion, berry, grape, cut grass, guava, custard, tofu skin, and lactic aromas. Rarely do we get blown away by a sake, especially a "New World" type of sake that drinks differently than classic Daiginjo sake. But this Abe blew our minds for so many reasons. From the flavor to the actual build of this brew that sports a 13% ABV. Spritzy, light, crisp, tingly, modern, and fresh in feeling this sake excels because of its perfect balance and impeccable finish. The Owner/Toji (Master brewer) Yuta Abe has created a balanced high acid sake that speaks to those who like both complexity and drinkability. Look for spun honey, concord grape, dark cherry, green apple, lemon lime, pomello, SweetTARTS™, pineapple, kiwi, red raspberry Slurpee™, and mineral water flavors galore. The sake tastes great, but ingesting the build of this brew is really the sweet spot of why this sake is so awesome. There is an elegant shibumi (astringency) and tannin-like dryness that would appeal to wine drinkers. WORD: Balanced WINE: Complex Reds/Mineral Whites BEER: Light Ales FOODS: Sushi, sashimi, lobster, crab, shrimp, grilled white fish, caviar, Foie gras, ankimo, oysters, champagne fare, and shabu shabu. 

Kubota "Nigori"
From Niigata Prefecture. Junmai Ginjo Nigori. SMV: -35 Acidity: 2.3
The nose on this coarsely filtered (Nigori) sake is a cool collection of milk, lemon zest, vanilla bean, yogurt, Asian pear, and nougat aromas. Say hello to a premium Nigori from one of the most famous breweries in Japan, Kubota, who are known for making Niigata dry-style sake personified. And their Nigori is on point to their formula! Made with local Gohyakumangoku milled to 60% and with an ABV of 13%. Don't let the SMV numbers fool you. This "clean" Nigori is more on the dry side than most sweet coarsely filtered brews. Smooth, off-dry, slippery, and semi-viscous, this cloudy sake is on the ricey side with a nice clean finish. Look for elegant flavors like Kefir, sea foam, greek yogurt, mochi, vanilla, custard, and steamed rice. It's always fun when a premium sake brewery releases a cloudy sake, and with a name like Kubota you know it's gotta be good! WORD: Kefir WINE: Dry Reds/Dry Whites BEER: Dry Ales FOODS: American sushi, International spice, street tacos, pizza, Korean fried chicken, and desserts.  

Kamotsuru Itteki Nyukon "Passion In Every Drop"
From Hiroshima Prefecture. Junmai Ginjo. SMV: +3 Acidity: 1.5 
The nose on this southern Japan Junmai Ginjo is a solid collection of cooked pears, pie crust, macadamia nuts, oatmeal, unripe pineapple, daikon, dried mango, and cream aromas. Smooth, round, chewy, rich-light, gentle, and elegant, this sake is a "Classic Junmai Ginjo" and is hugely popular in Asian sake destinations. Look for nougat, rice porridge, toffee, butter cream, sweet baguette, oatmeal, cocoa, vanilla, and steamed rice. You can tell when a sake is built well, because there is a balance in flavor and feeling that celebrates umami and ricey goodness. Good chilled and room temperature in a white wine glass. WORD: Classic WINE: Pinot Noir/Round Whites BEER: Creamy Ales FOODS: Sushi, sashimi, yakitori, shabu shabu, fried chicken, hamburgers, comfort foods, and izakaya fare. 

Daijiro 
From Shiga Prefecture. Yamahai Junmai Nama. SMV: +5 Acidity: 2.3 
The nose on this "Private Reserve" unpasteurized (nama) Yamahai (old technique) sake is a vivid collection of sourdough, lemon peel, mixed nuts, shiitake, forest floor, pomello, earth tones, and steamed rice aromas. In a word, this is a fantastic funky macho nama with briskness, brashness, and full-figured fun that is loaded with colorful flavors that aren't found in most unpasteurized brews. Lively, rich, bold, and vivid, this sake is large but very balanced so you get a very even and inviting flow through the palate for all of that savory action. Look for sourdough, ripe fig, raisin, Cinnabon™, fresh ginger, cured meats, chicken stock, applesauce with cinnamon, and smoked almond flavors that jump in a big glass and end with an umami off-sweet finish. WORD: Balanced WINE: Huge Reds/Savory Whites BEER: Creamy Ales FOOD: Anything, especially spicey fare, fried, greasy, salty, high acidity cuisines. 

Narutotai "Tomoe"
From Tokushima Prefecture. Junmai Daiginjo. SMV: +1 Acidity: 1.3 
The nose on this Junmai Daiginjo is a wonderful collection of spun sugar, peach, mango, jasmine, blueberry, melon, green apple, honey, and lemonade aromas. Talk about a great example of premium sake, this Daiginjo hits all of the classic points of flavor and feeling. Silky, lush, bright, elegant, integrated acidity, with a long dry finish, this brew performs well chilled in a white wine glass. Look for rock sugar, strawberry, Asian pear, ginger, rice cracker, cucumber, daikon, young peach, steamed rice, and mineral water flavors that drink with elegance and grace. A very nice 'Sake 101' Junmai Daiginjo. WORD: Elegant WINE: Gentle Reds/Mineral Whites BEER: Clean ales FOODS: Sushi, sashimi, steamed white fish, steamed tai, yakitori, clams, shellfish, and steak. 

Ohyama "Sakuya Kono Hana"
From Yamagata Prefecture. Umeshu. SMV: N/A Acidity: N/A
The nose on this unique sake with ume (plum) added is a glorious collection of plum, oolong tea, sweet tea, fresh lemon, apple juice, fig, and kombucha aromas. Made in collaboration with a prominent sweets shop in Yamagata, this umeshu is a little different from the rest as they leave the pulp in the bottle. Yum! Plum pulp and great sake from a great brewery! The team described it as, "Umeshu for Boba drinkers," as it is chunky, fruit-cup-like, puree-like, with lots of body and a soft round finish. With an ABV of 12% look for ume (plum), golden raisin, apricot, sweet tea, sherry, jello, black tea, peanut brittle, and maple syrup flavors on a full-bodied flow. This sake is recommended to be served chilled, on the rocks, or warmed to 158 degrees Fahrenheit. WORD: Pulpy WINE: Fruit-infused Wines BEER: Fruity Ales FOODS: Cocktail cuisines, roasted duck, dim sum, smoked meats/fowl/fish, and squab.