New Store Arrivals: Dan, Yoakemae, Wa San Bon “91”, Kinmon and Hoyo
From Yamanashi Prefecture. Yamahai Junmai Ginjo Muroka Nama Genshu. SMV: ±0 Acidity: 1.9
The nose on this True Sake Selection sake is a glorious collection of butter, caramel, popcorn, honey, peanut brittle, cookie dough, waffle cone, and ripe apple aromas. Juicy, frisky, slippery, tingly, lush, round, spritzy, rich, and lively, this nama drinks edgy, but incredibly balanced with a full-body feeling, but more buoyant in texture. Is it rich-lite, is it crisp-lush, is it semi-sweet dry? It’s so much, but with outstanding balance and control for a massive impact. Look for sarsaparilla, salted pretzel, sweet potato, almond, mochi, toasted sesame, brioche, miso, cookie dough, dulce de leche milk, and nutty caramel flavors with a bucket load of umami. In a word, this is magic umami fluid that is a pleasure to drink and so much fun to unravel on the palate. Dan pretty much drinks you! WORD: True Sake Selection WINE: Massive Reds/Massive Whites BEER: Weizenbocks FOODS: The kitchen sink and everything else!
From Nagano Prefecture. Junmai Ginjo SMV: +5 Acidity: 1.3
The nose on one of the newest sakes to hit the US market is a cool Ginjo-ka collection of cantaloupe, green apple, mint, papaya, sweet tarts, powdered sugar, and biscotti aromas. Say hello to a “traditional” Junmai Ginjo made with Yamadanishiki milled to 55% that is a refreshing venture back to the days before modern heightened acidity and spritzy brews. Light, silky, clean, slippery, soft, and round, this sake drinks with elegance and with a little tannin-like dryness and a touch of shibumi. Look for sugar cane, melon, green apple, biscotti, vanilla, grape, and snowmelt flavors that end with a dry poppy-seed finish. Classic Junmai Ginjo sake that is an IWC Gold Medal Winner. WORD: Classic WINE: Fruity Reds/Flinty Whites BEER: Fruity Ales FOODS: Sushi, sashimi, fruit and cheese plates, crab, lobster, shrimp, fruit salads, and oysters.
From Nagano Prefecture. Junmai SMV: +3 Acidity: 2.2
The nose on this very cool Junmai is a wild collection of maple syrup, crème brûlée, cashew butter, pecan, burnt caramel, cacao, leather, and cheesy aromas. This brew is another reminder that sake is awesome! Made with Miyamanishiki milled to 91% - that’s right they only remove 9% of each grain – behold a sake that drinks almost refreshingly light for so much going on, which makes this one of our favorite “work of brewing art” sakes. Rich, round, soft, plump, medium-bodied, and smooth, it drinks very gently with an outstanding savory and umami play. And talk about a truckload of flavors. Look for vanilla bean, bread pudding, crème brûlée, honey milk, toasted caramel, white asparagus, pecorino cheese, soy sauce, dashi broth, Whoppers, and pine flavors that drink like silken tofu; soft and silky with a earthy finish. WORD: 91% WINE: Pinot Noir/Creamy Whites BEER: Belgians FOODS: Rich and robust fare, street foods, beach fare, International Spice, rich sashimi, pastas, and steaks.
From Akita Prefecture. Aged Umeshu SMV: N/A Acidity: N/A
The nose on this one-of-kind ume (plum) sake is a cool collection of plum, honey, grape, rock sugar, and orange blossom aromas. So in a word, this is the most pampered Umeshu, probably in the history of Umeshu! Made using the “shizuku” method of drip sake pressing and aged for four years, say hello to a dry umeshu with lots of wine-like characteristics like crisp tannin-like dryness and tantalizing acidity and astringency play. Medium-bodied, it is fast and silky through the palate with a lingering tartness. Look for plum, tart apple, nectarine, rum raisin, brown rice and honey flavors that dance with an underlying umami kiss and pickled plum finish. This is not a gooey and sweet umeshu and that is its greatest strength. WORD: Dry WINE: Sherry/Port BEER: Tart IPA FOODS: Fruit and cheese plates, cocktails, charcuterie board, desserts, smoked meat, fish, and fowl.
From Miyagi Prefecture. Daiginjo. SMV: -4 Acidity: 1.3
The nose on this Daiginjo, made in the oldest sake brewery in Miyagi Prefecture 1661, is a fabulous collection of strawberry, rock sugar, lemon cream, honey, green melon, persimmon, ripe pear, and lime zest aromas. The brewers age this Daiginjo and release it when they feel the flavors have matured to their “Sweet Spot.” Lush, juicy, smooth, viscous, beefy, and velvety, this brew is liquid Royalty on the palate. Look for a plethora of flavors including peach, strawberry, kiwi, cream puffs, powdered sugar, graham cracker, apple, papaya, mango, and a hint of spearmint that are very expressive with loads of impact and a quick uplifting finish. They call this sake the “Last Chance at Love” and you will love it. WORD: Lush WINE: Full Reds/Beefy Whites BEER: Honey ales FOODS: Sushi, sashimi, shellfish, foie gras, champagne fare, caviar, and wagyu.