Seasonal Namas – The “Late Spring” Namas Are Flowing In
From Yamaguchi Prefecture. Junmai Ginjo Nama Genshu. SMV: -0.5 Acidity: 1.4
The nose on this living and lively spring released unpasteurized sake is a cool collection of melon, Muscat, pear, grape, blueberry, vanilla, and tropical fruit aromas. Ready to try a fresh cask strength vat sake that drinks literally like dipping your ladle in the brewing tank? Zesty, bright, crisp, tingly, lively and brash, this “Pure Sake” is a mouthful of action with a vivid nature, and a tight and dry finish. Wine drinkers rejoice, as there is a lot of shibumi or astringency in action, with a tantalizing acidity play that wakes the senses and finishes with a tannin-and-umami departure. Look for persimmon, peach, nectarine, mineral water, young pear, young melon, and yeasty flavors that whisk through the palate with a fun and frisky playfulness that screams, “fresh spring sake.” WORD: Fresh WINE: Zesty Reds/Crisp Whites BEER: Crisp Ales FOODS: Sushi, sashimi, oysters with lemon, crab salad, cheese plates, yakitori, grilled fish, izakaya and comfort foods.
From Yamagata Prefecture. Junmai Ginjo Nama Genshu. SMV: ±0 Acidity: 1.2
The nose on this seasonally released unpasteurized “Late Spring” namazake is a tantalizing collection of melon, flint, powdered sugar, sourdough, mochi, cantaloupe, and banana bread aromas. Using a very interesting local Yamagata rice variety called Dewakirari milled to 55%, this raw and fresh sake is like living and drinking in Yamagata. Round, smooth, silky, fleshy with a medium body, this “Genshu,” which means no added water or “cask strength” (ABV 16%) drinks with a slight tingle and has a nice dry finish. Look for mochi rice, vanilla bean, cocoa nib, rice pudding, banana bread, wild strawberry, cranberry, and custard flavors that glide through the palate with a fizzy velvety grace. Red wine and savory sake lovers take note, and best served slightly chilled in a white wine glass. WORD: Ricey WINE: Round Reds/Soft Whites BEER: Creamy Belgians FOODS: Sushi, white fish sashimi, tempura, soba noodles, cheese plates, mushroom dishes, fried chicken, roast beef, and fondue.
From Niigata Prefecture. Junmai Muroka Nama Genshu. SMV: -3 Acidity: 2.7
The nose on this fan favorite seasonally released late spring unpasteurized sake is a vast collection of pomelo, lemon, pineapple, radish, raspberry, sunflower, and yogurt aromas. Made using local Niigata Koshiibuki sake brewing rice milled to 90% (that’s like sushi and table rice milling levels with 10% being milled away) and with an elevated acidity level, this is very fresh, crisp, and lively. As the brewer states, “It has a sweetness and acidity reminiscent of fruit yogurt or pineapple.” Zesty, frisky, edgy, juicy, rich, effervescent, and brash, the feeling is very expressive, just like raw sake from the tank. Look for Asian pear, nectarine, grapefruit, green apple, fresh ginger, persimmon, tangerine, and grapefruit candy flavors that jump and jive in a white wine glass. WORD: Lively WINE: Zesty Reds/Crisp Whites BEER: Zesty Ales FOOD: Sushi, sashimi, spicy tuna rolls, steak, hamburger, tempura, yakitori, pasta with meat and seafood, sukiyaki, carpaccio, and tacos.
From Nagano Prefecture. Junmai Ginjo Muroka Nama Genshu. SMV: +2 Acidity: 1.6
The nose on this seasonally released Late Spring Nama (unpasteurized) sake is a wonderful collection of apple, Muscat, grapefruit, white peach, powdered sugar, guava, celery, melon, and grassy aromas. Say hello to Spring in Nagano with a sake that uses local Miyamanishiki brewing rice milled to 55% and has two yeasts (#1001 and #1801) to make a lively and umami driven brew. Bright, spritzy, smooth, refreshing and with a moderate acidity, this brew has impact in all the right places. Look for grapefruit, mochi, snap peas, spring water, pineapple rings, and an old school long tail that hints at white pepper and umami. It is best chilled in a white wine glass, and for more umami, let it come to room temperature. WORD: Refreshing WINE: Soft Reds/Fat whites BEER: Big Ales FOODS: White fish sashimi, wild vegetable tempura, seafood carpaccio, seafood salad, salmon terrine, shrimp cocktail.