New Store Arrivals - Date Seven, Dassai Blue Dry, Kikuhime, and Taiun
Date Seven Season Two Episode Four "Hakurakusei Style"
From Miyagi Prefecture. Junmai Daiginjo. SMV: +3 Acidity: N/A
The nose on this very limited and special “Team Concept” style sake from 7 Breweries in Miyagi Prefecture is a gentle collection of apple, pear, lilac, grape, kiwi, plum, mango, Sprite, powder sugar, and potpourri aromas. Say hello to another version from this super collaboration of some of the best-known breweries in the sake world hosted this time by Niizawa Shuzo with a Hakurakusei style and twist. For those who know Niizawa, this brew is very much on the understated and elegant side. Smooth, clean, medium-body, light, silky, slippery, and bright, this brew tends towards dry with a little astringency and a touch of tannin-like dryness with a kiss of sweetness. Look for melon, lemon peel, custard, bamboo shoots, green apple, Asian pear, white grapes, tangerine, peppercorn, mangosteen, and young lychee flavors that combine to make a sake that would perform at a sushi counter. WORD: Concept WINE: Light Reds/Gentle Whites BEER: Clean Ales FOODS: Sushi, sashimi, oysters with lemon, crab, lobster, sweet shrimp, white fish carpaccio, grilled or steamed white fish, cheese board, and tofu fare.
Dassai Blue “Dry”
From New York. Junmai Daiginjo. SMV: N/A Acidity: N/A
Are you ready to taste something amazing and not available in Japan? This Dassai “Dry” product is born in the USA with American ingredients, and is made for the US market. And that is driving sake drinkers in Japan crazy, because they can't get it! The nose on this very special sake is a cool collection of pear, apple, sourdough, young mango, citrus, rose hip, and Asian pear aromas. Imagine all the fruit flavor and body of a typical Dassai and now think dry. They managed to keep the feeling and Daiginjo flavor, but somehow made it dry. Clean, light, silky, slippery, water-like with a medium body, crisp, refreshing, and with a fantastic quick dry phantom finish. Maybe the best finish in American made sake. A smaller cup brings forth more fruit like pear, melon, strawberry, and white peach. A mid-sized cup brings more balance with Asian pear and a touch of mint. And a wine glass brings the best balance with berries, papaya, finger lime, and a very nice integrated acidity highlighting a buoyant umami driven flow. This “Dry” might be the most umami-forward Dassai product. Light, refreshing, flavorful and dry, this Dassai will make Japan jealous on many levels. WORD: Dry WINE: Light Reds/Mineral Whites BEER: Light Ales FOODS: Sushi, sashimi, Yakitori, Shabu Shabu, grilled meats, grilled fish, izakaya/pub fare, cheese plates, crab, lobster, caviar, oysters with lemon, and light pastas.
Kikuhime “Chrysanthemum Princess”
From Ishikawa Prefecture. Yamahai Junmai. SMV: +2 Acidity:2.0
This massive brew has a monster nose filled with chocolate, earthy, musky, soy-sauce, and aged-sake (koshu) elements. How can so much flavor be offset with such excellent acidity to create superb balance? Who knows and who cares when drinking one of the True Sake of the sake-world sakes! If you like your brews dirty with large and expansive flavors of dark chocolate, tangy fruit, and a distinct gaminess, then hold on to your hats for one of the most unique and “Yamahai-ish” sake in the market. Smaller cups bring forth more koshu-like qualities with chewy old fruit, and larger vessels produce more rich and tangy expressions that tingle on sour. A masterpiece for those who run from Daiginjo. WORD: Immense WINE: Huge Dirty Reds BEER: Stouts, Dark Belgians FOODS: Grilled, salty, savory anything.
Taiun Yamahai Junmai Ginjo "Yamadanishiki"
From Shimane Prefecture. Junmai Ginjo. SMV: N/A Acidity: N/A
From the importer Perfect Pairing Trading:
Class: Junmai Ginjo (Yamahai method)
Rice / Origin: Yamada Nishiki, Hyōgo Prefecture
Polishing Ratio: 55%
ABV: 15–16%
SMV & Acidity: Non-public
A sake rooted in tradition, Taiun’s Yamahai Junmai Ginjo balances mellow grain character with gentle lactic tones from the natural yamahai starter. The result is savory depth with a smooth, elegant finish and Ginjo lift.
Serving: Enjoy slightly chilled (10–12°C) to emphasize freshness or gently warmed (40–45°C) to highlight richer umami.
Pairings: Taiwanese minced pork rice (滷肉飯), grilled mackerel, chicken yakitori (tare), tonkatsu, mushroom nabe, aged cheese.
Taiun Junmai 90 "Taichu-65"
From Shimane Prefecture. Junmai. SMV: N/A Acidity: N/A
From the importer Perfect Pairing Trading:
Class: Junmai
Rice / Origin: Taichu 65 (台中六十五號), Shimane Prefecture
Polishing Ratio: 90%
ABV: 12–13%
SMV & Acidity: Non-public
With only 10% of the grain polished away, this experimental bottling stays close to the field. Profiles vary year to year by design, showcasing Taichu 65’s rustic texture and rice-forward character. Most of the 2025 inventory is held by Perfect Pairing for the United States market, making this a rare, conversation-starting pour.
Serving: Best slightly chilled or at room temperature
Pairings: Taiwanese three-cup chicken, pork belly bao, sautéed mushrooms, grilled vegetables, salted fish fried rice.
Taiun Junmai Daiginjo Kijoshu "Taichu-65"
From Shimane Prefecture. Junmai Daiginjo Kijoshu. SMV: N/A Acidity: N/A
From the importer Perfect Pairing Trading:
Class: Kijoshu (貴醸酒) / Junmai Daiginjo
Rice / Origin: Taichu 65 (台中六十五號), Shimane Prefecture
Polishing Ratio: 50%
ABV: 14–15%
SMV & Acidity: Non-public
Brewed in the kijoshu style, this sake replaces part of the brewing water with sake itself. Each year’s vintage includes a portion of the previous year’s brew—part of Taiun’s 100-Year Project—layering time and complexity. Expect a floral nose and a silky, opulent palate with notes of caramel, grapes and bubble gums, finishing remarkably clean for the style.
Serving: Best served chilled in a white-wine glass; also shines at cellar
temperature (12–14°C).
Pairings: Taiwanese lobster salad, ankimo (monkfish liver), blue cheese, roast duck with orange, soy-glazed eel, dark chocolate desserts. Beau’s pairings: smoked meats and foie gras.