New Store Arrivals: Bijofu, Kirei, Nova, and Kikusakari
From Kochi Prefecture. Junmai Daiginjo. SMV: +3 Acidity: 1.4
The nose on this high-end Kochi-style Daiginjo is a fresh collection of cherry, papaya, mango, cantaloupe, persimmon, simple syrup, and condensed milk aromas. Say hello to the newest of new school premium sake that has many wine-like characteristics including tannin-like dryness and an effervescence-like liveliness. Light, balanced, bright, uplifting, and refreshing this brew dances through the palate with elegance and confidence. Talk about a well-built sake. There is a crispness and refreshing water-like play that really opens up as the fluid warms. Look for Asian pear, green apple, grapefruit, cantaloupe, lime, and a touch of herbal notes with a quick and dry mineral finish. There is a nice acidity play that flows with a touch of shibumi (astringency) that talks to wine drinkers, but this is rice and water at its best. WORD: Elegant WINE: Edgy Reds/Crisp Whites BEER: Crisp Ales FOOD: sushi, sashimi, clean wine-fare, oysters, shellfish, grilled chicken and white fish.
From Hiroshima Prefecture. Tokubetsu Junmai Muroka Nama Genshu.
SMV: N/A Acidity: N/A
The nose on this unpasteurized and undiluted (no added extra water) sake is a wide collection of pear, apple, powder sugar, orange, frosting, yeast, and pancake aromas. Say hello to a raw and wildly delicious beast that is big in feeling and flavor and gets your attention with a 17% ABV slap to your pie hole. Semi-thick, viscous, chewy and plump, this brew glides through the palate with a slow lively crawl that fills all the nooks and crannies with a grainy flow that is rich and velvety. There are a host of frisky flavors that include cookie dough, lemon custard, young pear and banana, tangerine, and Asian pear with a fat umami finish. This Nama Genshu drinks you as much as you drink it. WORD: Large WINE: Wicked Reds/Fat Whites BEER: Stouts FOODS: International spice, street fare, beach fare, tacos to pizza.
From Covina, California. Junmai Daiginjo Muroka Nama. SMV: -10 Acidity: 4.0
The nose on this Los Angeles County craft sake is a cool collection of peach, citrus, vanilla, green apple, balsa wood, and steamed rice aromas. Made with “premium” Calrose rice milled to 50% this craft made unpasteurized Junmai Daiginjo drinks like a brew made in Japan that is full in flavor and feelings. Rich, plump, semi-thick, round, and lively, this brew drinks smooth and bright with a little tingle and a lot of goodness. Look for peach, green apple, pears in syrup, honeydew, herbal notes, and sweet rice flavors with a lot of umami dancing around. They use both black and yellow koji yeast, which pumps up the acidity, to play with the gentle sweetness. A very cool craft Daiginjo sake using local rice and local technique that pairs well with food and good times. WORD: Smooth WINE: Beefy Reds/Plump Whites BEER: Edgy Ales FOODS: American sushi, crab, lobster, shrimp, fish tacos, tofu burgers, grilled chicken and fish.
Kiuchi Kikusakari Zen Koji
From Ibaraki prefecture. All Koji Junmai. SMV: -34 Acidity: 1.8
The nose on this specially crafted sake is a massive collection of honey, sweet nuts, mint, soy sauce, grapefruit, marmalade, cured meats, raisin, and sweet rice aromas. Talk about luscious liquid complexity that drinks oh so sweet and oh so good. Made with just koji rice, this brew was built to tease sweet and complex flavors that speak to sake professionals and amateurs alike. This is another expression of sake that is totally rich, smooth, round, chewy, expressive, viscous, and eye opening with dexterity and complexity galore. Look for lots of honey, maple syrup, candied nuts, raisin, fig, burnt vanilla, sweet potato, and Port-like flavors that drink very much like a Sherry or a Port (Good with desserts and cigars). This is a specialty sake at a very special price point. Serve chilled out of a Port glass. WORD: Drinkable Complexity WINE: Ports/Ice Wine BEER: Sweet Ales FOODS: Dessert fare, cheese plates, meat plates, fruit plates, pate, foie gras, and fancy fare.