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New Store Arrivals: Mutsu Hassen, Abe, Housen, Tamagawa, Shosetsu

New Store Arrivals: Mutsu Hassen, Abe, Housen, Tamagawa, Shosetsu

 

Mutsu Hassen “Daiginjo”
From Aomori Prefecture. Daiginjo. SMV: -3 Acidity: 1.2
The nose on this stupendous Daiginjo from the legendary Aomori brewery is a fantastic collection of honeydew, lime blossom, vanilla, berry, peach, Mandarin orange, blueberry pie, and honey aromas. When you see this label you know that some serious brewing technique went into this sake that is made with local Aomori brewing rice milled to 40%. Silky, juicy, slippery, delicate spritz, and medium-bodied, this sake drinks with layers of feelings and flavors that make you stand up and take notice. Look for melon, pear, apple compote, pineapple, honey tea, tangerine, cream, and vanilla flavors that roll through the palate with a quick umami tingle finish. A masterclass in layered sake that speaks to all sake drinkers who appreciate depth and complexity in a refreshing package. WORD: Layered WINE: Complex Reds/Creamy Whites BEER: Creamy Ales FOODS: Steamed Chilean sea bass in ginger, sushi, sashimi, lobster, crab, caviar, foie gras, and champagne fare.

Abe
From Niigata Prefecture. Junmai. SMV: N/A Acidity: N/A
The nose on this modern brew from Niigata Prefecture is a wonderful collection of lemon lime, grapefruit, peach, cereal milk, caramelized sugar, pear, jasmine, and berry aromas. In a word, this is a trendy brewery as they make sake in a new frisky, fresh, and fun way that is sort of un-Niigata-like. Spritzy, bright, crisp, tingly, and vibrant, with an elevated acidity play, this brew mesmerizes because it also drinks light, water-like, and with a quick finish. If you like new school effervescent brews, give this Abe a try. Look for lemon lime, rock sugar, peach, green apple, lemon candy, ginger, pineapple, raspberry, and other “palate cleansing” flavors that drink so fresh and bright. WORD: New School WINE: Zesty Reds/Citric Whites BEER: Crisp Ales FOODS: Oysters, ponzu dishes, pickled veggies, fried chicken, cheese and fruit plates.

Housen Loin “Sound of the Waves”
From Miyagi Prefecture. Junmai Daiginjo. SMV: -5 Acidity: 1.4
The nose on this exciting sake from Miyagi Prefecture is a classic collection of white flower, blueberry, pear, mango, tropical fruit, papaya, and kiwi aromas that form the perfect “Ginjo-ka” fragrance. Made with Yamadanishiki rice from Hyogo milled to 40% and house yeast, this Daiginjo is extremely flavorful with stunning impact and drinkability. Vibrant, lively, fresh, smooth, rich, viscous, with integrated acidity, this delightful brew from Sasaki Shuzo (Magic Tank) drinks with a slight spritz and a quick dry finish. Look for mochi rice, Concord grape, strawberry, pineapple, papaya, and candied pear flavors that dance across the palate. A complex yet elegant sake from a fantastic sake brewery. WORD: Vivid WINE: Fruity Reds/Lively Whites BEER: Crisp Ales FOODS: Sushi, sashimi, shellfish, oysters, caviar, ankimo, grilled fish and chicken, fresh cheese and fruit plates.


Tamagawa “Heart of the Sun”
From Kyoto Prefecture. Aged Junmai Daiginjo. SMV: N/A Acidity: N/A
The nose on this premium sake that has been aged for four years is a gentle collection of cherry, berries and cream, rock sugar, cake frosting, chocolate covered strawberries, condensed milk, and fig aromas. Master Brewer Philip Harper makes excellent sake, and all sake drinkers know that he is in a class of his own. This brew is one of Philip’s greatest achievements as he ages this sake to achieve the perfect union and harmony of umami and fruit tones in one luscious sip that is balanced liquid bliss. Rich-light™, slippery, velvety, weighty, and viscous with a long tail, this sake glides through the palate with a body loaded with umami and features a very solid structure. Look for pear, apple compote, ripe melon, graham cracker, apricot, persimmon, lemon cream, brown sugar, pie crust, tart cherry, and ripe tomato flavors that join seamlessly together with an umami backbone that carries the body. WORD: Harmony WINE: Deep Reds/Complex Whites BEER: Creamy Belgians FOODS: Sushi, sashimi, grilled fish, braised meats, grilled chicken, pork chops, and
braised vegetables.

Shosetsu “Bizen Omachi”
From Shizuoka Prefecture. Junmai Daiginjo Namachozo. SMV: +6 Acidity: 1.4
The nose on this Daiginjo brewed in Shizuoka Prefecture, which is known for some of the best food-friendly sake in Japan, is a fun collection of vanilla, peach, guava, juniper, pineapple, orange peel, nutmeg, and nutty aromas. Sporting the first Shizuoka Geographical Indication designation sticker in the store, this brew uses Bizen Omachi rice milled to 45% (Wait what?) and is only pasteurized once. Clean, crisp, zesty, bright, soft, round, and with a super “Kire” quick finish, this sake is dry in the palate and wide in flavor, with a touch of creaminess. Look for vanilla, browned butter, grains, cereal bar, oregano, earth tones, and a hint of buttermilk, on an umami driven flow that feels great sip after sip. When we taste as team, some brews bring us all together with a delicious smile, and this Omachi superstar is one of those brews. WORD: Omachi WINE: Dry Reds/Crisp Whites BEER: Zesty Ales FOODS: Extremely versatile with a wide range of dishes including yakitori, creamy pasta, and steaks.

Housen “Sound of the Waves”
From Miyagi Prefecture. Tokubetsu Junmai. SMV: ±0 Acidity: 2.0
The nose on this Miyagi magical sake is a cool collection of papaya, ginger, orange peel, blueberry, pine, graham cracker, nutmeg, and persimmon aromas. Why “magical”? Long story short, this brewery was once destroyed by the 3/11 tsunami, and all that was left was one tank of sake with a plastic cover than ended up a mile away and the brewery, then bottled and released it. This is the exact sake, and it’s the first Tokubetsu Junmai using Miyagi’s Kura no Hana rice varietal in the store. Light, medium-bodied, fresh, dry in the palate and finish, this brew has an outstanding acidity play that would appeal to wine drinkers. It a word, we call sake like this “sessionable,” which means it goes down so easy. Part dry, part watery, and with a phantom finish, it is extremely food friendly. Look for apricot, Clementine, cinnamon apples, persimmon, pasta water, snowmelt, and steamed rice flavors that drink gentle and with such ease. This sake is truly magical for many reasons – pick your favorite! WORD: Magical WINE: Dry Reds/Citric Whites BEER: Crisp Ales FOODS: Anything from the land, sea, skies, and the rest – a food pairing monster.

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