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New Store Arrivals - Kirei, Tenbi, Mimurosugi, Otokoyama Sparkling

New Store Arrivals - Kirei, Tenbi, Mimurosugi, Otokoyama Sparkling

Kirei "Mannen"
From Hiroshima Prefecture. Junmai Daiginjo Nama Genshu. SMV: N/A Acidity: N/A 
The nose on this unpasteurized Junmai Daiginjo is a unique collection of mint, raisin, cotton candy, sunflower seeds, grape, sourdough bread, and melon aromas. Complexity in sake is a good thing. Balanced complexity is a great thing. Say hello to one of those "thinking-while-drinking" sake experiences. Slippery, silky, rich, round, chewy, juicy, meaty and dry, the movement of this sake is a thing to behold. So much flavor with so much feeling and a very quick finish for all of that. Look for apple pie, cookie dough, dark bread, nectarine, raisin, pear, watermelon, mint, crème brulée, and caramelized sugar flavors that jump between creamy and savory moods, with a little bit of astringency and lots of umami. It sort of sounds like crazy sake, but they called Einstein crazy too! This is an extremely popular sake tasting sake, and our customers would know. WORD: Complex WINE: Beefy Reds/Meaty Whites BEER: Creamy Ales FOODS: Almost everything from crabs and fatty tuna to yakitori and pork chops.

From Yamaguchi Prefecture. Tokubetsu Junmai. SMV: N/A Acidity: N/A
The nose on this very popular "new world" Junmai is a clever collection of cherry, kiwi, young melon, raisin, cotton, cucumber, and steamed rice aromas. We haven't met Master Brewer Miki Fujioka yet, but when we do we will tell her that she makes great sake with such attitude and style that "oxidizes" great! Effervescent, zesty, edgy, chippy, and crisp, this brew drinks like a fresh tingle factory. That's her style! And to show you, check out the gazillion little bubbles that stick to the sides of your wine glass. And get a taste of those flavors from pear, apple and white crispy grapes, to ginger, kiwi, and steamed rice. This is a "new world" Junmai that is frisky and fun, and a bubbly affair that drinks great after several days of oxidizing in the fridge. Expressive and zesty sake that has a sneaky structure and is solid enough to pair with pizza. WORD: Expressive WINE: Zesty Reds/Crisp Whites BEER: Crisp Ales FOODS: Pizza, comfort foods, izakaya fare, and grilled anything.

Mimurosugi "Yamadanishiki"
From Nara Prefecture. Junmai Daiginjo. SMV: +1 Acidity: 1.8
The nose on this very popular Junmai Daiginjo is a wicked collection of Muscat, pear, orange, cake frosting, grapefruit, mango, and a touch of cream aromas. Rich, bright, crisp and very active, this brew plays on many themes of excellent sake-making from a perfect amount of  astringency, to a kire "quick finish" with lots of tannin-like dryness amongst the Yamadanishiki fruit tones. Smooth, light in the palate, and a little juicy, look for lychee, strawberry, Asian pear, grape, mango, raisin, and a hint of citrus like lemon water. It is both very complex and very drinkable. As the fluid warms in a wine glass, more acidic attitude presents itself which gives it a very "sushi counter food friendly" feel. WORD: Professional WINE: Citrus Reds/Crisp Whites BEER: Very Crisp Ales FOODS: Sushi, sashimi, clean fare, and Champagne fare.

Otokoyama "Kita no Inaho" Sparkling
From Hokkaido Prefecture. Sparkling Sake. SMV: -73 Acidity: 3.7
The nose on this very cool sparkling sake is a gentle collection of potpourri, orange zest, lemon water, peach jam, yogurt, and 7-Up aromas. Say hello to a feel good sparkling sake made with Hokkaido’s famous Ginpu rice varietal that drinks creamy, round, and rich but is light and nicely balanced in a Champagne flute. Soft, sticky, and off-sweet there are a ton of citrus flavors with round and creamy bubbles that are chewy and delicious. Look for tangerine, papaya, Lemon Heads, lemon pie, creamsicle, granny smith apple, yuzu, and orange zest flavors that drink bubbly and like a creamy mousse. Low in alcohol at 7% this is an elegant and fun starter sake or an after dinner brew that touches all those sweet spots in a creamy and clever way. WORD: Citrus WINE: Sparkling wines BEER: Citrus Ales FOODS: Champagne fare, foie gras, oysters, shellfish, citrus based fare, and cheese and fruit plates. 
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