New Store Arrivals – Hachidori, Aizu Homare, Mutsu Hassen, Shirayuki, Kisoji, Dassai
From Yamagata Prefecture. Junmai Ginjo. SMV: ±0 Acidity: N/A
The nose on this “New World” Junmai Ginjo is a splendid collection of honeydew, berries, apple, river stone, white peach, honeysuckle, cotton candy, anise seed, vanilla wafer, and white flower perfume aromas. Handcrafted by sake superstar Stuart Morris at the Shindo Sake Brewery in Yamagata Prefecture, this sake is both traditional and “new school”, which appeals to both sake enthusiasts and the wine world. A light, sensible, and very approachable sake with good acidity. Clean, light, water-like, elegant, silky, medium-bodied, with a dry clean finish, this brew is a whisper Ginjo that is flavorful and joyous. Look for berries-and-cream, vanilla bean, mint, powdered sugar, young guava, stewed pears, melon, cucumber, green apple, and citrus rind flavors that dance and shimmer on a light flow that is refreshing and professional. True Sake salutes Stuart, who is part of our family, and now we are part of his Hachidori family. WORD: Elegant WINE: Light Reds/Gentle Whites BEER: Light Ales FOODS: Sushi, sashimi, lightly grilled chicken and fish, light pastas, oysters with lemon, hard dry cheeses, yakitori, and ponzu dishes.
Aizu Homare Yamadanishiki 60 “Karahashi”
From Fukushima Prefecture. Junmai Ginjo. SMV: +1 Acidity: 1.6
The nose on this award winning brewery’s Junmai Ginjo is a fruit basket full of honeydew, strawberry, grape, blueberry, sugar cane, biscotti, toffee, pear, cotton candy, and steamed rice aromas. We love Homare! Pound-for-pound, this is one of the best quality-to-value sakes at True Sake. Named after the Toji (you have to love a sake that has the master brewer’s name on the label), it is a world class Ginjo made with Yamadanishiki milled to 60%. Trending towards a “new school” modern style, there is a slight spritz with a lively and elegant flow that drinks fresh, tingly, and very bright. There is a nice medium-bodied texture that hosts a ton of flavors such as pear, apple pie, grape, papaya, honeydew, Clementine, cotton candy, cucumber, candied fennel, minerals, and oatmeal that roll out into a very classy white pepper finish. It’s both fruity and savory (and a touch of minerality), with a hidden layer of umami that is balanced personified. Sake professionals look for a hint of sansho pepper. This brew is best served chilled out of a white wine glass. WORD: Classy WINE: Bright Reds/Fruity Whites BEER: Flinty Ales FOODS: Sushi, sashimi, grilled beef and chicken, shrimp, crab, avocado salad, and cheese/fruit plates.
From Aomori Prefecture. Kijoshu. SMV: -21 Acidity: 3.0
The nose on this masterpiece is an amazing collection of apple, pear, lemonade, yogurt, custard, Lemonheads™, ginger stick, apple cider, and pink grapefruit aromas. Every once in a while, the sake world gets given a gift. As customers of that world, it’s important to heed that call. Kijoshu is a “style” of making sake that uses more sake instead of water in the fermentation process. Using Northern Japan’s Hanafubuki rice milled to win the balance battle between sweetness and high working acidity, with a surprising elegance and complexity that is very easy to consume. Medium-bodied, fresh, bright, with lots of glucose, this brew drinks slick, slippery, and almost water-like with many joyous flavors that are buoyed by an underlying umami backbone. Look for apple, candied pear, pink grapefruit, cherry, pineapple, rice candy, pancake, tangerine, cherry tomato, pine needle, and mineral water flavors that gush through the palate with pristine balance and dexterity. WORD: World Class WINE: Dessert Wines BEER: Citrus Ales FOODS: Haute cuisine, caviar, smoked meats, fowl, cheeses, venison, pork chops, oysters, fruit plates, and imagination.
From Hyogo Prefecture. Junmai Genshu. SMV: -35 Acidity: High
The nose on this “olden days” sake is an amazing array of chestnut, cocoa, miso, unagi sauce, vegemite, sweet potato, burnt sugar, bonito flakes, and lemon tea aromas. Say hello to a special sake that is not only historical, but a great drinking experience. Philip Harper took Time Machine from a 1712 recipe, but the team at Konishi took a formula from 1702, and made an award-winning sake that is literally like drinking a sake from over 300 years ago. Very cool and very fun. Get ready to explore a rich and full-bodied brew that is thick but not cloying, and has more flavors than any sake you’ve ever tasted. Look for butterscotch, brown butter, honey, maple syrup, warm chestnut, sweet potato, mushroom, dark chocolate, brioche, golden raisin, coffee, nougat, and pancake flavors on a huge glide that ends in an umami-rich finish. With an 17.5% ABV, this sake is great at many temperatures including warm, and is a food pairing monster if you let it get wild. WORD: Old School WINE: Vintage Ports BEER: Heavy Stouts FOODS: Meats galore, game, venison, smoked meats, nuts, cheeses, mushroom pastas, earthy rich cuisine, duck, pheasant, turkey, and stews.
From Nagano Prefecture. Junmai Daiginjo. SMV: -7 Acidity: 1.1
The nose on this stunning Daiginjo is an impressive collection of mango, kiwi, blueberry, guava, strawberry, fresh grass, lilac, and cake icing aromas. Pound-for-pound, probably one of the best luxury sakes coming out of Nagano that drinks more like an $800 bottle, and definitely punches above it’s high-end weight class. Smooth, velvety, round, rich, lush, and soft, this masterpiece drinks with a buoyancy that is incredibly elegant and balanced. If you like you like "that perfect feeling sake" with integrated acidity that makes it drink intelligent, then this brew is for you, or the perfect gift. Look for persimmon, strawberry, melon, simple syrup, Asian pear, vanilla bean, daikon, waffle cone, mint, lemon, peach pie, and slippery coconut water flavors that glide through the palate. Definitely a sake that is both elegant and intelligent, and is best served chilled out of a white wine glass. WORD: Smooth WINE: Pinot Noir/Chewy Whites BEER: Soft Ales FOODS: Sushi, sashimi, lobster, crab, shrimp, caviar, grilled meat and chicken, Champagne fare, and premium beef.
From Yamaguchi Prefecture. Junmai Daiginjo Umeshu. SMV: N/A Acidity: N/A
The nose on this ultra premium plum sake is a vast collection of fresh plum, honey, rum raisin, green apple, cherry candy, prune, Madeira, ginseng, and fig aromas. Well, we all know the Powerhouse Dassai sake brand. Now, let them work their fantastic sake with fresh ume to produce one of the most premium umeshu on the market. Crisp, plump, tart, silky, luxurious, juicy, and mouthwatering, this elegant plum sake drinks with a professional sharpness that is cutting and very flavorful. Look for young plum, young persimmon, green fig, hibiscus, strawberry jam, Meyer lemon, honeysuckle, brown sugar, grape juice, and maraschino cherry flavors that bounce with tantalizing astringency and a clean quick finish. This is connoisseur umeshu from a legendary brewery, and it’s very difficult to obtain. WORD: Complex WINE: Crisp Reds/Tart Whites BEER: Citrus Ales FOODS: Fruit and cheese plates, desserts, smoked meats and fowl, and cocktail fare.