Are you ready to take a sake adventure? This episode of brews is a wonderful walk through the outskirts of sake land. Each brew is a different expression of sake that speaks volumes to technique and ingredients. If you know sake then it’s time to learn sake. This Episode is an amazing reflection of sake passion by each of the brewing teams involved. Get your notebook ready and get adventurous.

1) Choryo Yoshinosugi Futsushu Taru “Cedar Country”

This cedar sake “Taru” is made by a brewery that specializes in this style of sake making. They are the cedar champs and dedicate their focus on brewing sake like they used to. Cedar sake is not only a tasty version of sake, but it’s quite historical. Serve chilled, room temp, and gently warm, if you have a wood masu (sake box) this makes the cedar experience all the more woody.

2) Ichinokura Himezen “Princess Food”

This is a New World Sake, which is another word for saying it is a new style of sake making to attract a new slice of customers in the very large booze market. Light and fruity this Junmai sake is made to be flavorful and fun, and it’s also much lower in alcohol at 8% to keep drinkers fresh and bright. This style of light and fruity sake with nice acidity play is a new expression of sake being refreshing.

3) Tsukasabotan Yamayuzu Shibori Junmai "Mountain Yuzu"

Just like Umeshu, which is made with plums, there is another expression of sake called Yuzushu that is made with a Japanese citrus called Yuzu. Not exactly lemon, not exactly orange. It's a citrus that is sweet and tart and is totally delicious as an after dinner drink or a refreshing starter. Made with Junmai sake, they add Yuzu extracts to beautifully blend in this bright and super drinkable sake. If you are a pool-side cocktail lover this brew is for you.

4) Tamagawa Junmai Kimoto “Time Machine”

If you like to drink history then this brew is for you! Master sake brewer Philip Harper in Kyoto is enjoying playing with many expressions of sake, and this Time Machine is no exception. He found a “recipe” for how to make sake in 1712 and replicated that effort. “Delightfully sweet and bursting with umami goodness,” this is a sake that goes great with food pairings.

5) Hanahato Kijoshu “Gorgeous Bird”

This expression of sake is an internationally acclaimed superstar amongst all of the major sake competitions. Made using more sake rather just water to ferment it basically becomes a “dessert” sake for the style and final sweetness of the product. But unlike other freshly released “Kijoshu” sake this brew has been aged for 8 years which gives it a dark amber color and lovely lushness. A sake that is perfect to pair with chocolate.

6) Kanbara Koshu “Ancient Treasure”

This aged sake (Koshu) is a very different bird in the aged sake world. Called “Ancient Treasure” it is made using the Yamahai brewing technique and is a Genshu (undiluted) with an alcohol content of 17.2%. Aged for over ten years all sorts of awesomeness happens with this brew and it is a serious adventure in your glass.

Tsukasabotan Yamayuzu Shibori Junmai "Mountain Yuzu"

Too many sakes, not enough Beaus.

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