September 2009

New Store Arrivals: Shinzui "The Quintessence" & Takenotsuyu Brewing Water

Posted by Beau Timken in 2009, New Store Arrivals, Newsletter, September
As you know there are always new brews floating around the store! We also have some really great small batch offerings in the pipeline - so keep your eyes peeled! But in the meantime we have two wonderful additions of note. The first is one of the most dynamic and "Voluptuous" Junmai Daiginjos that I have tasted in a while - a big and bombastic beast that comes in the most handsome wooden box - this brew is one of those gift to yourself sakes! The second fella' to grace the shelves is simply water! Yup a non-alcoholic sake from Yamagata. Huh? Sake with no alcohol - like "near beer" or "fake wine"? Nope this is the purest form of non-alcoholic sake in the business, because it is just water! Hah! Read on!

Shinzui "The Quintessence"

From Hiroshima Prefecture.
Junmai Daiginjo Genshu.
SMV: +5 Acidity: 1.6

This superbly packaged brew has a voluminous nose filled with strawberry, melon, banana, vanilla, and spring onion elements. Talk about one of "Those" kind of sakes that has attitude, complexity and supreme drinkability. Round, chewy, fat and solid with a smorgasbord of flavors that ride on a smooth genshu (undiluted) feeling. How can so many fruity elements - berries, melon, kiwi, and tropical fruits - drink with such a comfortable dryness? The balance is off the charts solid, which is so unique considering how bright this sake drinks. Go spelunking for the vein of vanilla and use a mid-sized glass for best acidity distribution.

WORD: Voluptuous
WINE: Bordeaux/French Chardonnay
BEER: Belgian Ales
FOODS: Complex fare, ptés, smoked fish, grilled game, steak.

Hakuro Suishu Tennen Hadousui

From Yamagata Prefecture.
Pure Brewing Water.
SMV: N/A Acidity: N/A

If water is 80% the final product of sake then it is imperative to use good water for making sake. Some breweries are so proud of their water that they bottle and sell it! Takenotsuyu has brilliant brewing water and every sake drinker as some point in time should taste - in pure form - the essential element in sake production. Good water makes good sake and great water makes great sake. This producer brings a bottle of water to every sake tasting for his sakes because he wants you to taste the source - the base and most profound component of his brews. Why not grab a couple of his sakes and taste them with this water to judge for yourself the true sake experience. This is your chance to taste pure Japanese brewing water.

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