New Store Arrivals – Narutotai, Taiun, & Lots of “Back In Stocks”
From Tokushima Prefecture. Junmai Ginjo Nama. SMV: -22 Acidity: 2.4
The nose on this specially made unpasteurized “Nama” is a vivid collection of Asian pear, lychee, coconut jelly, yogurt, golden beets, guava, orange juice, powdered sugar, lemongrass, pear, and lemon zest aromas. Made in small see-through acrylic tanks with special LED lights shining on the fermenting mash, this futuristic sake drinks as bright and fresh as the lovely nose. There is a gentle dusting of “Usu” unfermented rice particles that creates a mist in your glass, and enhances the flavor of this raw and extremely flavorful sake that drinks crisp, bright, effervescent, spritzy, refreshing, and off sweet. Amongst the active mouthfeel, look for apricot, kiwi, Asian pear, cream soda, yogurt drink, melon, slate, and cherry flavors that end on a dry ricey finish. Meet the future of sake in your white wine glass, and get ready for a bright and fruity modern-style sake that is smart and delectable. WORD: Modern WINE: Zesty Reds/Crisp Whites BEER: Crisp Ales FOODS: Sushi, sashimi, American style rolls, street fare, international spice, tacos, burritos, poke bowls, grilled veggies, salads, cheese and fruit plates, pizza, beach fare, and BBQ.
From Shimane Prefecture. Junmai. SMV: N/A Acidity: N/A
The nose on one of the most storied sakes today is an intriguing collection of green apple, lemon tart, lemon zest, grape, rice vinegar sunomono, and Lemonhead™ aromas. Where do we start! Made with brewing rice from Taiwan by a Taiwanese brewer in Shimane Japan, and milled only 10%, you know that this sake is made with sake love and passion. It’s old school, but new school cool, and every natural wine and sour beer lover take note, as this is rice’s version of all that! Smooth, juicy, bright, silky, fleshy, and with a wine-like acidity, this brew drinks like a ricey and citrus dream. It’s earthy, it’s ricey, it’s rich, and it’s round, but it drinks deliciously, velvety, and with a supremely appealing sour complexity that is expressive and vivid. Look for lemon water, pomelo, tangerine, green apple, plum juice, and pink lemonade flavors that roll on an umami driven flow that is a cut above, with a quick and zesty finish. At 12.5% ABV, this sake is such a gateway fermentation brew at its balanced best. WORD: Citrus WINE: Natural Wines BEER: Sour Beers FOODS: Smoked meats and fish, beef and game, steaks and chops, grilled veggies, tacos, cocktail fare, comfort foods, vinegar and ponzu based dishes.
Ohmine 3 Grain "Dewasansan"
From Yamaguchi Prefecture. Muroka Nama Genshu. SMV: N/A Acidity: N/A
The nose on this unpasteurized (nama), un-charcoal filtered (muroka), and undiluted (genshu) sake is a vibrant collection of pomelo, white grape, blueberry, orange peel, cucumber, and mineral aromas. Hold on to your hat Ohmine fans, as you are about to get your living and raw sake on. Made with Dewasansan rice milled to 50% and not charcoal filtered, this sake dances out of the bottle. Effervescent, tingly, bright, frisky, semi-brash, and very lively, this 3-grain expression drinks slippery, fleshy, semi-viscous, with a medium body and a ton of flavor. Look for grapefruit, lemon-lime, cucumber, powdered sugar, radish, snow cone, and Muscat flavors that provide a snappy sweetness with a crisp finish. This much action needs a white wine glass to play with the grapefruit acidic tones and to capture the lively new world effervescent style. WORD: Lively WINE: Beaujolais/Bright Whites BEER: Fruity Ales FOODS: Sushi, sashimi, crab, lobster, oysters, caviar, cheese and fruit plates.
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.
Kuro Kabuto “Samurai Armor Helmet”
From Fukuoka Prefecture. Muroka Junmai Daiginjo. SMV: +2 Acidity: 2.2
This sake is unique in that they produce it using a black koji mold, which is used more for shochu production. The nose on this vividly floral sake is made-up of sweet rice, clover honey, apple, and peach skin aromas. Talk about a “smooth” operator! This un-charcoal filtered brew is round, fat, and juicy and each sip is like a velvet ride of gentle flavors on a viscous fluid. Behold sweet rice, honey, rich berries, and a tingle of citrus flavors that go with the smooth and full-feeling flow. There is a solid acidity play that ebbs the fruitiness factor and the result is a firm flavor-forward sake with a whisper departure. Warmed in the glass brings forth more acidity. WORD: Smooth WINE: Bordeaux/Chardonnay BEER: Creamy Ales FOODS: Complex cuisines, salty and savory dishes, clean sushi/sashimi, cheese plates.
From Gifu Prefecture. Junmai Daiginjo Muroka Genshu. SMV: -2 Acidity: 1.48
The nose on this “Ultra” Daiginjo is a stunning collection of strawberry, mango, grape, raspberry, and sweet rice aromas. Talk about statement sake! Behold a work of art that is the pinnacle of brewing for this fabled Gifu brewery. Using special Yamadanishiki brewing rice from the famed Miki District in Hyogo Prefecture, and polished for 150 hours to achieve a milling rate of 18 percent. This elegant and smooth world class sake will tantalize all of your senses. Soft, clean, round, juicy, silky, and light, the nuances of this brew will amaze you with a finish that is a whisper of umami and gentle fruit tones. Look for pear, apple, honeydew, strawberry, sweet rice, grape, and cherry flavors that glide effortlessly through the palate. A white wine glass makes all of these flavors and feelings bind together with a gentle minerality and supreme elegance. WORD: Elegant WINE: Soft Reds/Clean Whites BEER: Gentle Ales FOODS: Sushi, sashimi, Champagne fare, shellfish, caviar, and oysters.
Kameizumi CEL-24 "Eternal Spring"
From Kochi Prefecture. Junmai Ginjo Nama Genshu. SMV: -15 Acidity: 1.6
The nose on this unpasteurized Nama sake is a fruity collection of apple, pear, melon, mango, and floral aromas. File this living and breathing raw sake under the title of “Juicy Plus.” Lively, juicy, fruity, lush, and fat; this brew has a ton of mouthfeel to go with a ton of fruity flavors. Look for melon, mango, apple and sweet rice flavors that are pushed along by a chewy and dramatic flow. It is full-bodied and fun, and is actually a Genshu at only 14% ABV, which gives it that fat puffiness. A great sake to play with in the zone of, "How can rice and water taste like so many fruit tones." It is so dramatic, but is still so round and soft. There is a slight tingle of effervescence that proves this baby is living in your glass. WORD: Lush WINE: Fruity Reds/Fat Whites BEER: Fruity Ales FOODS: International spicy fare, fruit and cheese plates, American sushi and rolls.