CHRIS CORNER - CHRIS'S SAKE DAY HIT LIST
Greetings Sake Fans and Connoiseurs,
Chris here, back at it again with another Chris's Corner. This time around, since it's September and Sake Day season, I thought it would be appropriate to share which tables I would visit while on my 30 minute break as I wander the aisles of Sake Day.
Nabeshima anything and everything. FUKUCHIYO SHUZO TABLE.
I'm so happy to hear that Fukuchiyo Shuzo from Saga is returning to Sake Day to pour Nabeshima. I'll be honest. On a day off where I just want to decompress and relax, I would happily do so with any Nabeshima sake. The fact that 8 different Nabeshima expressions are being poured is truly a gift. I think it's worth lining up early for Sake Day just to make sure you get to taste the elusive pinnacle sake that is Nabeshima "Black Label." Here's a link to the Nabeshima bottles that we carry, if you cannot make it to Sake Day. https://www.truesake.live/search?q=%22nabeshima%22
Morishima Yamada Nishiki "Modern Classic". SKURNIK TABLE.
It's no secret that I'm a Skurnik fanboy. They have one of the strongest portfolios in the industry right now. Morishima Yamada Nishiki is one of their newer offerings, and it does not disappoint. Vastly underrated amongst all the new school modern style reiwa style offerings at the moment. Hailing from Ibaraki Prefecture, this sake is so damn easy to drink with a nice spritz and a bright and minerally profile. Say hi to Trac at the Skurnik table and tell him I sent ya. https://www.truesake.live/products/morishima-yamada-nishiki-modern-classic
Tosatsuru "CEL-24". WISMETTAC TABLE.
Anytime I see new Cel 24 products being imported to the US, I am intrigued. I am pretty sure this is going to be delicious. If you've ever had Kameizumi (which you can try at the JOTO TABLE) or Keigetsu Cel 24, then this should be next on your list to try. Cel 24 is known to be a very fruity and very aromatic yeast hailing from Kochi Prefecture that has been gaining a huge cult following all around the world. https://www.truesake.live/search?q=cel+24
The Kitakata Series. HOMARE TABLE.
I was able to try this when Homare-san was in town for the Wismettac trade show. He is easily one of my favorite people in sake, as he fights to keep good cost performance with his sake, while making top of the line, best in class sake at the same time. There are few and far between that can provide good value while also making sake that tastes outstanding. The Kitakata series is Homare-san exploring the idea of terroir. While not a new concept in sake, I find this series especially cool because of the rice varieties being grown in Kitakata, right where Homare Sake Brewery is located. https://www.truesake.live/search?q=aizu+homare
Masuda Black Samurai from Toyama. KOME COLLECTIVE TABLE
A fun collaboration between NBA basketball star Rui Hachimura and Masuda Sake Brewery from Toyama Prefecture. This sake checks a lot of boxes for me. One, we don't see too many sake made in Toyama being imported to America. Two, the celebrity crossover is important in the sake world, as the sake industry needs as many new fans as we can get, since sake popularity has been slowly declining year after year. Three, you're seeing more "Assemblage" sake appear on menus and shelves here in America. While sake blending is absolutely not a new technique in the industry (hello Kenbishi! hello Sohomare!), the use of particular wine jargon has caught the interest of some. "Black Samurai" contains a blend of 10 different styles from the Masuda sake library. IWA fans should take note, as these are both blended sake from Toyama.
Fukucho Seahorse Junmai. KOME COLLECTIVE TABLE
I'm excited to see new expressions from Imada Shuzo from Hiroshima Prefecture. Imada Miho is a legend in our business, and this time around she's using white koji to make a lower ABV style sake that pairs well with all kinds of cuisines. I tend to find these white koji or brighter styles of sake tend to do really well with Chinese cuisine.
Sequoia Omachi. SEQUOIA SAKE TABLE
For any sake nerd going to Sake Day, of course you're going to be looking for Omachi sake. San Francisco's own Sequoia Sake is bringing their take on Omachi sake to Sake Day. Some questions I intend to ask... Where did they get their Omachi rice? How difficult was it to brew with? Did they have other Omachi sakes that they were looking to as a benchmark or blueprint? After you try this, seek out the other Omachi sake at Sake Day and thank me later.
Uehara Shuzo "Furosen Kameno-o" Yamahai. ZEV ROVINE TABLE.
I've always really liked Furosen, as it's usually one of my favorite offerings from Zev Rovine. Also cool that they are using Kame no O rice and a Yamahai brewing method. Should be a fun one, especially if you're a Yamahai fan. Since this is a Zev Rovine sake, I'm gonna guess that this is also a Muroka Nama Genshu too.
Reigen Fermentation "Cosisi" Bodaimoto (Berlin). ZEV ROVINE TABLE.
Definitely stopped me in my tracks as I was combing through the Sake Day program. A Bodaimoto made in Berlin using Carnaroli risotto rice sourced from the De Tacchi family farm in northern Italy polished to 90%. Wow. I haven't seen anything like this since Wakaze makes sake in France with French rice. This is probably going to be wacky, and I'd probably save this for later on in the evening as it'll probably pack lots of intriguing flavors.
And there you have it! There were plenty more to mention, but honestly I don't think I can sample all these during my 30 minute break. If you have more time than me (which I know you do), I'd stop by the Zaku and Bijofu tables (try the Bijofu Dreamweaver ASAP), as well as the Miyagi Prefecture table (say hi to Takeno-san for me!), the Fifth Taste table (the Okuharima JDG and the Kirei are for sure worth trying), and the Ine to Agave craft sake at the Sake Suki table. There is literally too much sake to name and I've run out of time. Come find me at Sake Day and say hi!
Till next time,
Chris