New Store Arrivals & Seasonal Sake – Winter+Spring Releases: Susuru, Senkin, Ichinokura

Nabeshima Shiboritate Junmai Ginjo Nama Genshu Winter Seasonal "New Moon"
From Saga Prefecture. Junmai Ginjo Nama Genshu. SMV: N/A Acidity: N/A 
The nose on this seasonally released unpasteurized and new to the US market sake is a very fresh collection of rose water, cantaloupe, pear, clementine, freesia, green grape, lychee, apple, and orange aromas. Wow! What a great introduction to the seasonal sake market by Nabeshima. Light, bright, lively, crisp, soft, gentle, elegantly spritzy, and fresh, this brew drinks with a glorious attitude and spectacular flavors. Look for pear compote, apple pie, cantaloupe, sugar cane, mango custard, black raspberry, lemon verbena, milk bread, and juicy orange flavors that intertwine with an umami river ending and a clean and crisp dry finish. This New Moon is worth showing. WORD: Elegant WINE: Clean Reds/Crisp Whites BEER: Crisp Ales FOODS: Sushi, sashimi, crab, lobster, sweet shrimp, white fish carpaccio, oysters with lemon, citrus salad, and cheese plates. 

Kinoene Hatsushibori Junmai Ginjo Nama Genshu
From Chiba Prefecture. Junmai Ginjo Nama Genshu. SMV: ±0 Acidity: 2.0
The nose on this seasonally released unpasteurized “Nama” and undiluted “Genshu” is a nice collection of mochi, cinnamon raisin bun, strawberry Hi-Chew, blueberry jam, kiwi, meyer lemon, and sugared toast aromas. Spritzy, dry, tingly, bright, silky, medium-bodied, off sweet with an astringent finish, this “raw” sake drinks fresh for the season. Look for peach, apricot, pineapple, mochi, red cherry yogurt, crème caramel, asian pear, lemon peel, white rabbit candy, and a vein of umami that balances in a white wine glass. If you have never tried anything from this Chiba brewery, the team thinks this is one of their best offerings to date. WORD: Spritzy WINE: Crisp Reds/Tingly Whites BEER: Crisp Ales FOODS: Sushi, sashimi, cream cheese, white fish sashimi, seafood carpaccio, vinegared cucumber, caprese, oysters with lemon, steamed clams in sake, boiled wild veggies, and grilled sweetfish. 

Daisekkei Spring Muroka Nama Genshu Tokubetsu Junmai
From Nagano. Tokubetsu Junmai Muroka Nama Genshu. SMV: +3 Acidity: 1.7 
The nose on this seasonally released nama or unpasteurized “raw” sake that has not been charcoal-filtered (Muroka) is a very cool collection of white grape, rock sugar, blueberry, cherry syrup, papaya, yogurt, egg pudding, and mochi aromas. Are you ready to go to Nagano for the spring? Let this bottle of sake be your ticket to a very well balanced brew that drinks dry, crisp, tingly, spritzy, lively, with a delicate effervescence, and possesses a dry, refreshing, textural, and balanced ending that excels in a wine glass. Look for pound cake, lemon rind, vanilla frosting, guava, mangosteen, lychee, lemon-lime, and Ramune flavors that evolve into an easy drinking Spring nama that speaks to those who like subtle complexity of feeling and flavors. WORD: Balanced WINE: Crisp Reds/Mineral Whites BEER: Crisp Ales FOODS: Sushi, sashimi, mackerel in miso, simmered fish in soy broth, sautéed scallops, grilled meat or fish, octopus karaage, yakitori, and rolled Japanese omelets.  

Housen Nami no Oto Tokubetsu Junmai Susuru "Sake with Ramen"
From Miyagi Japan. Tokubetsu Junmai. SMV: ±0 Acidity: 2.0
The nose on this extremely ramen-friendly sake is a rich collection of buttered rice, sea salt, balsa wood, grains, sunflower seed, graham cracker, and cream aromas. Made with local Miyagi rice called Kura no Hana milled to 55%, this brew was built to push acidity and umami in the direction of a bowl of hot ramen, and it does! Smooth, round, plush, velvety, lush, slippery, watery, soft, tubular, and with a tannin-like drying effect, this brew drinks smooth and round with a very quick finish. It is very well balanced, which is very cool for all of the complexities in each sip. Look for rice pudding, pumpkin pie, salt water taffy, graham cracker, macadamia nut, nougat, malted vanilla, sea salt, salted caramel, and a bucket load of umami that cries out to be paired with any type of ramen. Great Junmai sake on its own, and an even better dance partner with foods like ramen or global comfort foods. WORD: Umami WINE: Pinot Noir/Creamy Whites BEER: Belgian Ales FOODS: Ramen anywhere and anyhow plus most other comfort foods known to mankind. 

Senkin Kimoto Genshu Yamadanishiki "Modern"
From Tochigi Prefecture. Kimoto Genshu. SMV: N/A Acidity: N/A
The nose on this pioneering sake effort is a very fresh collection of cherry, peach, grape, pomelo, spring onion, ginger, and steamed rice aromas. The brewers said, “Let us surpass the old and the new. Let us focus on what’s truly good,” which is a good way of saying that this “Modern” sake is made using the old-school ways to make new-school sake to achieve a new flavor and feeling of rice and water! So in a word, this is really a modern way of making sake that is a genshu (undiluted) with an ABV of 13%, but using an ancient “Kimoto” or pole-rammed method of brewing. Light, bright, crispy, expressive, and lively, this sake drinks with wine-like astringency (shibumi) and with a tannin-like dryness that appeals to wine lovers. Look for peach, sweet rice, fresh ginger, mandarin orange, lemon water, grapefruit, sweet tomato, and spring water flavors that drink fresh, lively, and very refreshing. The quick finish is highlighted in a white wine glass. WORD: Crisp WINE: Crisp Reds/Citrus Whites BEER: Citrus Ales FOODS: Sushi, sashimi, crab, sweet shrimp, lobster, oysters with lemon, grilled white fish, champagne fare, and cheese plates. 

Ichinokura Sparkling Junmai
From Miyagi Prefecture. Sparkling Tokubetsu Junmai. SMV: -0.3 Acidity: 2.6
The nose on this dryish and ricey sparkling sake is a cool collection of lemon water, lemongrass, yuzu, yogurt, green apple, kiwi, and grape aromas. This brewery makes excellent sparkling sake that all tend to be on the sweeter side. But this brew is ricey, dry, and a touch savory for a cool sparkling umami dance. It’s clean, light bodied, with small bubbles, crisp, tingly, and ends in a dry finish. Look for fresh cut apple, tangerine, mochi, cucumber, daikon, basil, watermelon, and green pear flavors, with an umami flow and a hint of coffee bean and dark chocolate finish. Refreshing and dry and appeals to all sparkling sake fans who don’t want too sweet of a sake. WORD: Dry WINE: Sparkling Wines. BEER: Crisp Ales FOODS: Sushi, sashimi, dishes with ponzu and soy sauce, champagne fare, cheese and meat boards, barbeque oysters, and grilled octopus.