Seasonal Sake – The Great Spring & Summer Seasonal Overlap With A Twist
Our fridges are full, and it’s that time of year when they are filled with both Spring and Summer Seasonal sakes that represent the freshest sake available in the US at this moment. This seasonal overlap is awesome, because weather works in mysterious ways. Spring namas tend to be a little bigger and more full than their summer counterparts, but since it’s still not that hot, the springs are drinking great! But when the weather heats up, then those clean and very gentle summer brews fit the bill!
But wait! There’s more. We have noticed a trend this year with some of these seasonal Namas. What’s the trend? Well in a word it’s pasteurization. Lot’s of breweries are introducing pasteurized “seasonal” sakes that they release for the season, but in pasteurized form. Hmmmmm? Why? When you heat a brew you sort of suppress it or tamp it down, and it's not as jagged. So we have noticed that the brewers are focusing on the feeling of the brews by lowering the alcohol content and making them drink more light and smooth. They are seasonal because they are specially made and released for the spring and summer. So now when you see our “Seasonal Sake” selection, be sure to look for the clues that tell you if a sake has been pasteurized or not, and definitely try a pasteurized seasonal sake that was made to taste exactly like the season!
Otokoyama Haru no Izanai "Spring Invitation"
From Hokkaido Prefecture. Tokubetsu Junmai. SMV: -32 Acidity: 2.3
The nose on this seasonally released pasteurized Spring sake has a colorful collection of peach, grape, orange creamsicle, Clementine, strawberry, Yakult, mochi, yogurt, and white miso aromas. From one of our favorite breweries, this is a new seasonal offering that drinks very much how the bottle looks: clean, light, water-like, round, delicate, refreshing, and elegant with a soft finish. Look for lychee, raspberry, peach, apple, lemon water, orange, and unripe strawberry flavors that dance on a "New School" fluid that is fresh and fun. With an 11% ABV, this sake appeals to light sake drinkers and warm days. WORD: Light WINE: Soft Reds/Light Whites BEER: Light Ales FOODS: Sushi, sashimi, light summer cuisines, cheese and fruit plates, grilled white wish, and shellfish.
From Aomori Prefecture. Junmai. SMV: -13 Acidity: 3.3
The nose on this seasonally released pasteurized sake is a cool collection of mango, pineapple, citrus, papaya, apple, steamed rice, vanilla, mochi, and condensed milk aromas. Made with Aomori rice milled to 65%, this new Jyoku is really a fun spring sake to play with, especially after seeing the acidity level of 3.3, which is more on the wine side. "Characterized by a high amount of refreshing malic acid," says the producers of this brew; it drinks fresh, bright, crisp, tight, and lively with a great mix between fruit tones and rice flavors, including a light citrus acidity with light citrus hints. Look for Clementine, Asian Pear, cranberry, nectarine, raspberry, honey water, lemon peel, string cheese, and coconut water flavors that drink remarkably light for all of the action. A great sake to explore the balance of sweetness and high acidity to produce an off-dry brew that melts on the palate with a kiss of shibumi (astringency). WORD: Citrus WINE: Astringent Reds/Crisp Whites BEER: Crisp Ales FOODS: Sushi, sashimi, steak, hamburger, ginger-yaki, simmered fish, okonomiyaki, curry rice, pizza, and grilled fish and chicken.
From Gifu Prefecture. Junmai Daiginjo Nama. SMV: +1 Acidity: 1.6
The nose on this seasonally released Summer Nama (Unpasteurized) is a slick collection of Pomelo, peach, orange, pear, green apple, guava, Biscotti, and shortbread aromas. Say hello to a first time brewery for us and a Nama Junmai Daiginjo to boot! Made with local Gifu brewing rice called Hidahomare milled to 50% and using a flower or "Hana" kobo (yeast) from the Abelia flower, this sake drinks very much like a elegant Junmai Daiginjo with a little extra refreshing juicy buoyancy for a very round and smooth mouthfeel. There is a really cool off-sweet umami play that glides with fleshy mango, honeydew, clove, lemonade, pear, puffed rice, white chocolate, vanilla milkshake, banana bread, and pound cake flavors that clean up for a nice mineral water whisper finish. WORD: Smooth WINE: Round Reds/Creamy Whites BEER: Soft Belgians FOODS: Sushi, sashimi, grilled fish with salt, yakitori with salt, carpaccio, vegetable tempura, oden, tofu, steamed fish, and white chocolate.
From Nagano Prefecture. Junmai Ginjo Nama Genshu. SMV: N/A Acidity: N/A
The nose on this seasonally released Summer Nama (unpasteurized) Genshu (undiluted) is a wonderful collection of peach, grapefruit, lime, pineapple, banana, sweet baguette, milk bread, mochi, muscat, and Runts candy aromas. This Nagano sake brewery is super popular at the moment for good reason – they make excellent sake. This brew is no exception as it uses the Nagano famous brewing rice called Miyamanishiki milled to 60% and drinks very delicately with a fizzy feel. Bright, lively, spritzy, silky, and refreshing, this sake is vividly fresh and has a lot of mouth action with a quick finish. Look for pear, mango, papaya, Sprite, cane sugar, Asian Pear, melon, lychee, grape, berry, black tea, and rice pudding flavors that jump in a white wine glass. Summer Nama sake at its best! WORD: Fruity WINE: Bright Reds/Fruity Whites BEER: Fruity Ales FOODS: Sushi, sashimi, olives, sautéed summer veggies, BBQ, avocado salad, prosciutto, Caprese, green curry, Korean fried chicken, chorizo and potato with garlic, and hot and sour noodle soup.
From Niigata Prefecture. Junmai Ginjo. SMV: +4 Acidity: 1.5
The nose on this pasteurized seasonally released Spring sake is an elegant collection of cherry, lychee, grapefruit, berry, white flower, apple, peach, melon, powdered sugar, and honeycomb aromas. Made with local Niigata Gohyakumangoku rice milled to 55% the brewers say, "As light as the hanami float, this Jozen begins and ends with ease." And so this is a perfect warm weather brew that was made to be very light, clean and easy that drinks with water-like tones, but also is "bright and zippy," with a magically mineral-driven finish. We love Jozen, and you will greatly enjoy the slippery, elegant, and soft components of this sake that works best served chilled in a white wine glass. Look for green apple, green grape, Asian pear, tomato water, crème fraîche, ocean foam, and rice cracker flavors that whisp through the palate. Light Spring sake at its most elegant. WORD: Light WINE: Gentle reds/Clean Whites BEER: Light Ales FOODS: Sushi, sashimi, grilled white fish, grilled chicken, tofu, light salads, olive oil pasta, shabu shabu, and shellfish.
From Nara Prefecture. Junmai Ginjo Genshu. SMV: +1 Acidity: 1.4
The nose on this seasonally released unpasteurized "Nama" and undiluted "Genshu" Summer sake is a vast collection of grape, honeydew, rock sugar, lime, grapefruit, green mango, guava, and Japanese milk candy aromas. Yes, you are well-versed in this popular brewery featuring the deer of Nara, and we greatly enjoy their limited releases. Fleshy, full-bodied, smooth, bright, crisp, and yet water-like, this sake works best in a white wine glass. Look for Asian pear, lime, green grape, apple, mangosteen, lemonade, caraway seed, buttermilk, whole grain bread, daikon, and sweet rice flavors that glide through the palate. Fan favorite summer nama sake! WORD: Lively WINE: Bright Reds/Crisp Whites BEER: Fruity ales FOODS: Sushi, sashimi, pasta with basil, grilled crab, octopus carpaccio with yuzu, yakitori with salt, shrimp tempura, and chicken and Chinese yam with pickled plum.