Back In Stock – Brews That Are Back and Not To Be Missed! FYI

Yay, and oh crap! Yes, this is another new section for this almost 22-year-old consecutive month newsletter. But it's a very cool section that we ultimately have control over. In a word, we are the hardest working people in the international sake market game! We do our best to filter between the good sake and not so good sake that you have access to. The crew literally spends countless hours CSI-ing why some sakes vanish and why some sakes are unavailable to us and ultimately to you! Change is constant in the sake world... brewers quit making certain sakes, importers quit carrying certain sakes, distributors stop doing whatever they do with some sakes, and of course the economics of certain sakes sometimes rears its ugly head. The result is that only the Team knows what sakes are available or not, what sakes are in stock or not, and of course what sakes are "Back In Stock."


Senshin  “Sophisticated Mind”
From Niigata Prefecture. Junmai Daiginjo. SMV: +2 Acidity: 1.3
This Junmai Daiginjo has been milled to 28% seimaibuai. It takes 3 days and nights to gently polish the rice grains to reach the incredibly small (2mm) pearly beads. Senshin is then aged “quietly” for over a year. Thus, we are talking about one of – if not – the most pampered sakes in Japan. The nose is laced with young cantaloupe and honey. This supreme sake borders more on a traditional flavor profile that is not afraid to use acidity to balance out the cantaloupe and citrus flavors. There are definite peppery flavors at work and the overall mouth is multi-layered and delightful. WORD: Supreme WINE: Zins/Zesty Whites BEER: Peppery Pilsners FOODS: Light fare with attitude!

Otokoyama Miyamanishiki 55 "Sushi Booster"
From Hokkaido Prefecture. Tokubetsu Junmai. SMV: +2 Acidity: 1.5
The nose on this concept sake from the ever-popular Otokoyama Brewery is a slick collection of oatmeal, vanilla, brown rice, cinnamon, clove, and sweet bread aromas. So what do you get when you blind taste 50 sushi chefs in Hokkaido looking for the best sushi pairing sake? Sushi Booster! Essentially, the brewers crafted this sake to go with sushi, but it’s also darn good on its own. Medium-bodied, plush, round, smooth, and very slippery, this Booster is easy-drinking personified. Look for vanilla, cream, nougat, oatmeal, brown sugar, honey, powdered sugar, Fig Newton™, and tons of umami flavors that glide on a soft and balanced flow. Give this concept sake a try, especially if you like umami boosting brews. WORD: Sushi WINE: Soft Reds/Creamy Whites BEER: Creamy Belgians FOODS: Ummmm Sushi?

Tsukinokatsura "Kyoto Iwai Rice 88"
From Kyoto Prefecture. Junmai. SMV: +5 Acidity: 1.7
The nose on this sake that is back in the US with a new distributor is an amazing collection of sourdough, sunflower seed, peanut butter, hot chocolate, yeast, prosciutto, and nutty aromas. Welcome home! We love to welcome back one of our favorite almost-prototypical Kyoto sakes made with local Iwai rice milled to only 88%, and of course sporting that very soft Fushimi water, which makes this savory Junmai a round, smooth, velvety, rich, and umami filled brew that drinks a little lighter than before. Look for an array of outstanding flavors such as sweet nuts, white miso, dried mushrooms, clove, chocolate malt balls, dried fig, black truffle, and butter. Yummy sake at its richest, creamiest, and smoothest. Great at all three temperatures, and a true must if you want to taste a Kyoto classic. WORD: 88 WINE: Deep Pinot Noir/White Burgundy BEER: Creamy Belgian Ales FOODS: Sushi, sashimi, umami-filled cuisine, stews, chops, steaks, grilled chicken, mushroom risotto, grilled mackerel, bonito flake dishes, and fresh tomatoes. 

Tsukinokatsura Yanagi "Willow Tree"
From Kyoto Prefecture. Junmai Ginjo. SMV: +5 Acidity: 1.7
The nose on this fan favorite brew from Kyoto is a classic collection of Asian pear, blueberry, honeydew, pineapple, grape, lychee, red bean, kiwi, fresh grass, violet, vanilla bean, and sugar cane aromas. How would you like to taste “Kyoto-Style” personified? Made with famously soft Kyoto water, this brew is soft, smooth, fleshy, slippery, water-like, round, gentle, silky, with a medium body, and quick finish. If you like balance in your brew, this is all that and more with a gentle softness that reminds you, “Kyoto is in the house!” Look for apple pear, pineapple, blueberry, mineral water, almond, mochi, sweet rice, oatmeal, cream, pistachio, and sugar cane flavors that are sneakily complex, with a touch of astringency. This brewery has a new importer and we are glad that the “Willow Tree” is back, and at that price-point? Wow! WORD: Kyoto WINE: Soft Reds/Smooth Whites BEER: Smooth Ales FOODS: Sushi, sashimi, French fare, creamy sauces, pasta, cured meats, seafood salads, crab, lobster rolls, and grilled white fish.

DEN Batch #6 Yamadanishiki Pasteurized "Red Label"
From Oakland, California. Junmai Ginjo. 
From Den Sake Brewery: "Red Label" is brewed with Yamada Nishiki rice, dubbed in Japan as the “King of Sake Rice” and known for creating sake that is round and supple. The rice is grown in California by the LaGrande family, and the soft water comes from the Mokelumne River at the foothills of the Sierra Nevada. The rice is polished to 60%, which technically makes it a Junmai Ginjo. Inviting with aromas of orange blossom, young plum, blanched almond and fresh-cut grass with a subtle note of cream, expansive and supple on palate. Minerality and bell-pepper bitterness balancing the fruits, with an uplifting and cleansing dry finish.

DEN Blanc Nama
From Oakland, California. Junmai Ginjo. SMV: -2.8 Acidity: 2.9
The nose on this very unique sake made with white koji and the typical yellow koji (mold) has an amazing nose filled with citrus, floral, green apple, grasses, and koji rice aromas. This is a very tasty new sake expression from Yoshi at Den who wanted to try brewing with a white koji like they use in shochu.  Lively, and bright you immediately taste a wonderful array of acidity and flavors that jump in the glass with an astringent kiss. Look for a kaleidoscope of flavors such as tangerine, lemon, grapefruit, green apple, grape, black berry, and umami goodness. There are tannin-like elements that appeal to wine drinkers and a sweet and tart profile that hints at a sneaky sour vein that makes this sake quite fun to consume. And talk about a food-pairing monster! Lastly, Yoshi had a special helper (me) while making the first batch of this expressive sake creation.  WORD: Citrus Basket WINE: Tannin Reds/Zesty Whites BEER: Lemon Ales FOODS: lemon, fruit salads, and lemon chicken.

Chikurin Hou Hou Shu Hana "Rosé Clouds”
From Okayama Prefecture. Sparkling Sake. SMV: -40 Acidity: 6.0
This carbonated sparkling sake has rose hips and other added herbs, and has a nose filled with fruit, vanilla, and cream elements. Tangy and bubbly, this brew drinks more crisp, and is not as sweet. Tight and tart, with hints of tangerine and fruit cocktail tones. There is an abundance of bubbles which is made even bubblier in a champagne flute. Chewy, tart and tight! WORD: Crisp WINE: Sparkling BEER: Tangy Ales FOODS: Champagne fare.