New Store Arrivals – Shichiken, Chikurin, Sequoia, Tonoike
From Yamanashi Prefecture. Usu Nigori Sparkling. SMV: N/A Acidity: N/A
The nose on this Usu Nigori Sparkling sake that is made via a secondary bottle fermentation is an amazing collection of lychee, Asian pear, whipped cream, white chocolate, lemon zest, Wax apple, coconut water, and steamed rice aromas. Say hello to a new addition to the Sparkling sake world that drinks clean, elegant, a little off-sweet™, and very refreshing. Light, crisp, tingly, round, and with a dry finish, this Sparkling has very soft, very smooth, and very silky bubbles that glide through the palate with an umami flow. Yum! Bubbly umami tones with lots of Asian pear, nectarine, white grape, sweet potato, persimmon, kelp, berry, mochi, and mineral water flavors that bubble up when you use a Champagne flute. With an 11% ABV, this is one of the lightest and most refreshing Sparkling sakes around, and is perfect for beginners and the well-versed bubble doctors in both the grape and rice worlds. WORD: Refreshing WINE: Sparkling Wines BEER: Creamy Ales FOODS: Anything from the ocean and all Champagne fare.
Chikurin Fukumari "Deep Field"
From Okayama Prefecture. Junmai. SMV: +2 Acidity: 1.4
The nose on this very specially made Junmai is a wonderful collection of steamed rice, milk chocolate, nectarine, marshmallow, nougat, broth, mushroom, wood, and ocean foam aromas. Welcome home Marumoto san, one of the coolest owner/brewers in the sake business who has been a HUGE believer in organically grown rice (he grows his own), and the International sake market. He is so good for sake, and his sake is so good too. This Junmai is made using a blending system that he developed, "solera-like aging", that takes this year's sake and blends it with 3 to 8 year old vintages to create a blend that tastes great to him. Why does he do it? Basically, he loves sake and loves depth in sake, and the result is a round, soft, smooth brew with a medium-body and a very dry astringent finish that is called quick or "kire", but some say minty! Look for really unique and "wine-lover flavors" such as nectarine, persimmon, apricot, milk, sea salt, toasted rice, sarsaparilla, and uni flavors that are joined by a very direct umami push. This is a three temperature brew that is cool sake for cool people. WORD: Depth WINE: Big Reds/Acidic Whites BEER: Crisp Belgians FOODS: Akami (red) sashimi, nut and cheese boards, roasted meats, yakitori, burgers, and roast beef sandwiches.
Sequoia Kijoshu
From San Francisco, California. Kijoshu. SMV: N/A Acidity: N/A
The nose on this locally made craft Kijoshu is a cool collection of brown sugar, fig, mochi, crème brûlée, pineapple, chocolate, dried cranberry, and date aromas. Yay! A fun and locally made Kijoshu for those who like a little sweetness in their sake, and love to pair that sweetness with foods. Silky, smooth, round, viscous, soft, and dense, this brew glides through the palate and really coats your mouth with delicious flavors. Look for honey, flan, brown sugar, mochi, cinnamon, pineapple, buttermilk, candied apples, Maraschino cherry, and fig flavors with lots of umami and a honeycream finish. A great introduction to Kijoshu sake made by our local sake buddies at Sequoia. WORD: Velvety WINE: Dessert Wines BEER: Honey Ales FOODS: International spice, street dessert wine fare.
Tonoike Yumesasara "Sai"
From Tochigi Prefecture. Junmai Daiginjo. SMV: -2 Acidity: 1.45
The nose on this special and limited sake is a vibrant collection of grape, pomelo, blueberry, honeydew melon, lemon zest, and hint of white chocolate aromas. Are you ready to taste Tochigi-style premium sake? Are you ready to taste a sake that is only at True Sake for the West Coast? We love Tonoike sake and you will too. This "Sai" is a very expressive sake that is designed for tingly impact and liveliness with a crisp, bright, and zesty acidity play that appeals to wine drinkers. Made with local Tochigi rice Yumesasara milled to 45%, look for blackberry, orange, kumquat, lime zest, honeydew, nectarine, pomegranate, ginger, pear, lychee, berry, and finger lime flavors that "burst" onto the palate with delicious impact and a tantalizing citrus finish. A smaller vessel delivers more crispness and friskiness, and a wine glass brings a nice umami underbelly. WORD: Bright WINE: Crisp Reds/ Frisky Whites BEER: Crisp Ales FOODS: Sushi, sashimi, crab, lobster, shrimp, caviar, oysters, ponzu based dishes, carpaccio, sparkling wine fare, and cheese plates.