Seasonal Namas – The Spring Namas Are Sprunging In A Big Way
From Yamagata Prefecture. Tokubetsu Junmai Nama Genshu. SMV: -9.5 Acidity: 2.2
The nose on this very special seasonally released Spring unpasteurized sake is a bright collection of blueberry, honeydew, berry ICEE or popsicle, mango, and pineapple aromas. This is a plump and rich sake with a plump price tag, but there is a good reason why this is a few bucks more than a normal Junmai sake, and that has to do with the “Tomizu” way of making sake. Brewed with 20% more rice, the Tomizu brewing method highlights rice and water, and the result is an excellent fresh and lively brew that should not be missed. Juicy, soft, lush, smooth, slippery, round, fleshy, and with a very gentle tingle, you can really taste and feel the rice and water playing together in each sip. Look for blueberry, fruit compote, peach, grapefruit, cooked pear, mango, papaya, berry jam, and a touch of rose water flavors that roll through the palate with a cool rich fruit and umami drinking experience. This is a very cool Spring “expression” of sake that is appealing to those who like velvety bodied brews that go down smooth and cold. WORD: Velvety WINE: Pinot Noir/Smooth Whites BEER: Rich Ales FOODS: Sushi, sashimi, seafood salad, Caesar salad, fish or meat teriyaki, Yakitori, Fried wonton, fried shrimp, shellfish, roast beef, grilled salmon, and tempura.
From Nara Prefecture. Junmai Nama Genshu. SMV: +15 Acidity: 1.4
The nose on this very uniquely dry, unpasteurized seasonally released brew is a slick collection of herbs, mint, lychee, green apple, grape, melon, and lime aromas. Whoa! Did you read SMV: +15? Yes, you did, which makes this the driest sake currently at True Sake. And it’s a Nama! Add to that this special brew drinks juicy and plump in that palate before the very quick and dry finish. How cool is that? Crisp, medium-bodied, lively, and with a little astringency (shibumi). The texture according to KJ is, “Insanely good.” It’s the best +15 sake she’s ever had that is not highly acidic or harshly dry. Look for wax apple, vanilla, cookie dough, steamed rice, blanched almond, lemon oil, melon, lime, and kumquat flavors that flow to an umami dry finish that shows no sign of the 18% ABV. If you like it dry then this unpasteurized brew has your name on it! WORD: Dry WINE: Dry Reds/Crisp Whites BEER: Crisp Ales FOODS: Sushi, sashimi, Yakitori, medium fatty tuna, seared bonito, salted squid and white fish, sukiyaki, miso grilled beef, and Mapo Tofu.
Kinoene “Haruzake Kanbashi” 2026
From Chiba Prefecture. Junmai Daiginjo Nama Genshu. SMV: +1 Acidity: 1.6
The nose on this seasonally-released spring Junmai Daiginjo is a cool collection of peach, pear, muscat, pineapple, strawberry, yellow apple, lychee, and powdered sugar aromas. Are you ready for a modern spin on unpasteurized sake? Are you ready for light, elegant, and fresh Daiginjo sake for the Spring? Are you ready for tons of little bubbles on the inside of a white wine glass flavorfully creeping up the sides? Made with two premium sake rice varietals (Yamadanishiki/Miyamanishiki) milled to 50% and using the modern 1801 brewing yeast, this exquisitely balanced sake would greatly appeal to wine drinkers. Spritzy, crisp, bright, soft, juicy, light-bodied, and lively, this fresh sake drinks daintily across the palate with a quick and dry finish. Look for golden kiwi, fuji apple, cantaloupe, white peach, nectarine, persimmon, and angel cake with a mineral water finish that shows a hint of umami. A delightful sake that thinks clean and expressive with a tingly elegance. WORD: Fresh WINE: Light Reds/Fruity Whites BEER: Crisp Ales FOODS: sushi, white fish sashimi, crab, lobster, seafood carpaccio, young bamboo stew, caprese, oysters with lemon, clam soup, boiled wild vegetables, miso, and ponzu dishes.
From Fukui Prefecture. Junmai Ginjo Nama. SMV: N/A Acidity: N/A
The nose on this super fan favorite unpasteurized (Nama) spring-released seasonal sake is a special collection of rose water, powdered sugar, plum, apple, cherry, white peach, mochi, and strawberry aromas. Thank You Denshin for bringing it again! You are one of the pioneers of exporting seasonally released nama sake to western markets and thank goodness! Semi-plump, semi-rich, slippery, smooth, lively, refreshing, and having good glucose without being heavy, this brew is a roller that rolls through the palate with a nice dry finish. Look for strawberries and cream, mango, powdered sugar, honey pear, apple compote, and a hint of umami that excels in a white wine glass. This is a classical casual drinking nama that is a crowd pleaser. WORD: Smooth WINE: Plump Reds/Juicy Whites BEER: Creamy Ales FOODS: Sushi, sashimi, International spice dishes, crab, lobster, sweet shrimp, cheese and fruit plates, and Japanese curry.
SHOP ALL SEASONAL NAMA HERE