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New Store Arrivals: Maboroshi, Kikusui, Hakkaisan, KID, Sequoia, Kamitaka

New Store Arrivals: Maboroshi, Kikusui, Hakkaisan, KID, Sequoia, Kamitaka

Kikusui Kuramitsu
From Niigata Prefecture. Junmai Daiginjo. SMV: N/A Acidity: N/A
The nose on this ultra-Junmai Daiginjo milled to 23% is a fantastic collection of honeydew, vanilla, gardenia, apple, mochi, marshmallow, and mineral aromas. Talk about a balanced and flavorful sake, this Kuramitsu checks all the boxes from excellent flavors and feelings to professional drinkability. Smooth, silky, soft, viscous, lush, and supple this sake drinks so elegantly and has a very quick and clean finish. Look for apple, honeydew, vanilla, rock sugar, Asian pear, grape, crème brûlée, and pineapple flavors that roll on a very balanced flow. A stellar sushi counter sake that makes an excellent gift, and is perfect for a white wine glass to show off this extremely professional brew that epitomizes sake balance. WORD: Balanced WINE: Deep Reds/Lush Whites BEER: Clean ales FOODS: Sushi, sashimi, caviar, oysters, Champagne fare, crab, lobster, rich and complex cuisines.

Maboroshi Kurobako "Black Box"
From Hiroshima Prefecture. Junmai Daiginjo Genshu. SMV: +1 Acidity: 1.5
The nose on this famous sake that was once served at the Imperial Palace for three years in a row is a powerful collection of pear, peach, Granny Smith, lemon grass, honey, tangerine, and mineral aromas. Made using an apple Kobo (yeast) this brew drinks silky, clean, rich light, delicate, watery, and is quite easy drinking for a genshu (undiluted) sake. Look for Fuji apple, watermelon, cooked pear, white peach, orange peel, cucumber, mochi, sesame, mineral water, and toffee flavors that whisper throughout the palate with an uplifting finish. This “Black Box” is how can Yamadanishiki rice milled to 45% drink like light fruit tones on a gentle and delicate flow? The answer to the mystery is all on you! WORD: Delicate WINE: Soft reds/Clean Whites BEER: Belgian Ales FOODS: Sushi, sashimi, caviar, oysters, Champagne fare, crab, lobster, rich and complex cuisines.

Heiwa Shuzo KID "Aka"
From Wakayama Prefecture. Red Rice. SMV: -3 Acidity: 1.8
The nose on this unique sake that uses an unpolished ancient red rice strain (Akamai) and blended with Gohyakumangoku milled to 55% is an awesome collection of fig, cherry, plum leaf, raisin, grenadine, and a hint of nectarine aromas. But why is it red? Some sakes are red, because of the yeast, and others are red because of the rice. This KID “Aka” is a red rice play, and what a great tasting brew it is chilled or even warmed up. Round, velvety, watery, slippery and very smooth, it drinks semi-sweet with a dry finish, and possesses a ton of amazing flavors. Look for honey, umeshu, watermelon, cherry, sarsaparilla, vanilla, berries 'n cream, and pear juice flavors that roll on an umami flow that drinks soft and very refreshing. Is it the color or does this brew speak to rose fans? At 13% ABV, this sake is made very well, and is understandable for those looking to enjoy a red rice experience. In a word, this sake is built well by incredible sake brewers. WORD: Red WINE: Soft Reds/Rose BEER: Soft Fruity Ales FOODS: Fruit and cheese plates, charcuterie, rose fare, poke bowls, pate, smoked fish and fowl.

Hakkaisan Snow Aged 8 Year "Yukimuro"
From Niigata Prefecture. Aged Junmai Daiginjo. SMV: +1 Acidity: 1.6
The nose on this perfect gift-giving sake is a collection of vanilla, nougat, buttercream icing, mint, and snowmelt aromas. Made and stored in a snow room for 8 years, this brew is a great example of what sake does when aged at a very cold temperature. First, there is no color to this brew, all the fun comes in the feeling of the sake. Clean, round, light, crisp, smooth, and buoyant, the fluid feels plump, but drinks light and dry. Yes! The feeling is both super complex, but totally drinkable, and leans towards a mid-bodied dry sake. Look for rich ricey flavors with hints of white chocolate, cocoa, mochi, vanilla, sugar cookie, a touch of mint, and almonds. This is extremely elegant yet complex sake that is perfect for a sushi counter experience, and a perfect gift of aged rice and water. If you ever want to answer the question, “Why do they store it in a snow room for 8 years?”, this is your answer, and the delicious reason. WORD: Delicious WINE: Complex Reds/Crisp Whites BEER: Roasted Ales FOODS: Sushi, sashimi, shellfish, oysters, caviar, Champagne fare, dried fish roe, meats, and game.

Sequoia Coastal Junmai "Ginjo"
From San Francisco, California. Junmai Ginjo. SMV: +1 Acidity: 1.5
The nose on this terrific local craft sake is a cool collection of green apple, cantaloupe, persimmon, Asian pear, mango, grapefruit, and sweet rice aromas. Pound for pound, this is one of the most consistent and best tasting sakes made outside of Japan. The highly experienced husband-and- wife makers, who win competition medals in Japan, have perfected their brew lovingly called “Coastal Ginjo.” Bright, crisp, clean, light, and with a little lively spritz, this sake is medium-bodied with a nice quick dry finish. Look for pear, grape, Fuji apple, rock sugar, grapefruit, kiwi, pine needle, grass, cucumber, and a touch of salinity that has young fruits astringency and a perfect acidity play. The US is lucky to have a sake of this caliber made in a craft setting. Getting local is getting awesome. WORD: Professional WINE: Bright Reds/Crisp Whites BEER: Crisp Ales FOODS: Sushi, sashimi, crab, oysters, shellfish, grilled chicken and meats.


Kamitaka "Octopus Label"
From Hyogo Prefecture. Mizumoto Junmai. SMV: -2.5 Acidity: 2.2
The nose on this brew made using the oldest technique in sake making is a deep collection of nuts, cream, leather, carrots, and a hint of peanut butter aromas. Our tasting notes call this a "very sake sake" and "this is old school that meets older school." In other words, this is a sake drinker's sake, and would speak to anybody who likes dry and ricey sake with an attitude. It's not fruity new school sake. Rather, it's thin, lean, earthy, savory, dry, and gritty, with a tannin-like dryness. Look for coffee, rye bread, sesame, chicory, and cacao nib flavors, with a vein of peanut butter that is nutty and creamy. This brewery is very near the coast, with an abundance of seafood that pairs well with this Junmai. Maybe that's why there is an octopus on the label. WORD: Dry WINE: Earthy Reds/Nutty Whites BEER: Nutty Ales FOODS: Soy sauce fare, octopus, silver skin fish, smoked fish and fowl, dried fish roe, salty, savory fare.

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