||Nomidachi News • Vol. 4 • November 7, 2007
>Warm Saké: "Start Me Up!" Event Sat., Nov. 10
>Saké Dinner @ Chez Shea: Sun., Nov. 18
>Saké Nomi Gift Cards
>Holiday Saké Suggestions
Greetings from Saké Nomi!
First of all, a giant arigato to all of you who were able to make it to the shop to join us in celebrating "Sakétoberfest!" We were thrilled and honored to have the brewers from Shichiken, Fukuju, Kurosawa, and Hatsumago join us for a few days, and it was great fun to see the cross-cultural interaction between them and our Seattle-based nomidachi.
In this edition of the newsletter, we mention our rockin' new kansuke, (or saké warmer), the final details of the Chez Shea Saké Dinner event, the availability of our Saké Nomi Gift Cards, and some fun holiday saké possibilities.
There are more saké-related events on the horizon, and though we know how busy everyone becomes at this time of year, we hope you'll be able find time to stop by and join us for a quick chat over a cup of premium saké.
Johnnie & Taiko
|Warm Saké & Niku Jaga: Start Me Up!
Join us for a specially prepared treat in the only kansuke in the United States!
While it's true that we suggest most premium saké be served slightly chilled, all saké show different qualities at different temperatures, and there's no denying the pleasant warming sensation of gently heated saké warmed to just the right temperature.
Yes, there are lots of qualifiers when heating saké. Not all saké are suited to warming, so the combination of the right saké correctly warmed to the right temperature can be tricky. The biggest mistake to avoid is making the saké so hot that you lose all the flavors and aromas that the brewers worked so hard to cultivate during the saké's long, cold fermentation.
As a visiting brewer from Japan recently intimated (with a cringe), most Japanese restaurants in the U.S. heat their saké hotter than miso soup!
Lucky for you nomidachi, at Saké Nomi we're the taking the guesswork out of this wonderful seasonal treat for you. We're excited to announce that our kansuke (a special machine made exclusively for the purpose of heating saké) has arrived from Japan, so in addition to our weekly rotating menu of chilled saké, we'll be featuring carefully selected brews on our "cold weather" kanzake (warm saké) menu!
To get things rolling, and to celebrate the arrival of this wonderful gadget and the modest expansion of our saké menu, please join us on Saturday, Nov. 10 from 1:00 to 6:00 p.m. In addition to the warm saké pours from our menu ($6-8/glass), we will also have some of Taiko's homemade niku jaga (simmered beef and potatoes) available for $1.
(To us non-native Japanese speakers, niku jaga sounds phonetically very close to "Mick Jagger," thus the Rolling Stones references. I drive Taiko crazy with this kind of stuff all the time . . .)
Taiko and Johnnie will be taking turns at playing Saké Nomi kanban (saké heater person), so please stop in and join us for a refreshing, relaxing bit of warm saké, prepared in the only kansuke in the U.S.!
|Saké Dinner @ Chez Shea:
Nov. 18 (Sun.) @ 6:00 p.m.
Five Courses and Five Saké for $85
As mentioned last month, we've been working with Koichiro and Tomoyo Ikawa of Chez Shea (www.chezshea.com) to put together a multi-course, multi-saké dinner, pairing some of our favorite saké with their fantastic, French-influenced food.
Another Saké Nomi "first," we're pleased to announce that the dinner will take place on Sunday, Nov. 18, at 6:00 p.m. The cost is $85/person (plus tax & gratuity), and reservations can be made by directly contacting Chez Shea via e-mail at [email protected]
For menu details, please see:
|Saké Nomi Gift Cards:
The right gesture for even
saké lover in your life!
OK, so maybe before Saké Nomi came along, you didn't have that much trouble finding saké-related gifts. However, just for the sake of argument, let's say you did.
Guess what? With these handy, dandy Saké Nomi Gift Cards, your gifting troubles are over. Available in amounts of $30 or more, the cards can be used toward the purchase of any of the merchandise (saké, accessories, apparel) we feature at our shop.
Look, there's nothing to feel guilty about; it still says you care! It also says you care enough to let the lucky recipient pick out exactly what they like! You're amazing, and the recipient is extremely fortunate to have you in their life! We love you!!!
|Holiday Saké Suggestions
Try these beauties for some multi-cultural magic!
We're entering that time of year when friends and family often gather to share a meal and some laughs.
If you find yourself looking for a unique beverage to commemorate these special times, please stop by Saké Nomi, and we'll be glad to give you some suggestions.
Here are some great saké we think are versatile, fun options:
Asamurasaki "Red Rice Saké"
Brewery: Kiuchi (est. 1823)
Type/Polish Ratio: Red Rice Saké
Tasting Notes: Cranberry red color and aroma, with berry sweetness. Clean and crisp with pleasant acidity and spritzy mouthfeel. Gorgeous in a wine or Riedel saké glass, Asamurasaki makes a delicious and innovative accompaniment to Thanksgiving turkey. Made with red "heirloom" rice, as was cultured in ancient times. (Featured on this week's glass pour menu!)
Brewery: Asahi (est. 1948)
Type/Polish Ratio: Junmai Ginjo (Nigori)/50%
Tasting Notes: Effervescent and light-bodied nigorizake. Clean and classy, with strawberry notes in nose and slight minerality to flavor. Ideal as an aperitif, and a dynamic alternative to sparkling wine with cheese, oysters, and fruit. Slightly carbonated - be careful when opening! (Also featured on this week's glass pour menu!)
Okunomatsu "FN" Sparkling Junmai Daiginjo
Brewery: Okunomatsu (est. 1716)
Type/Polish Ratio: Junmai Daiginjo (Sparkling)50%
Tasting Notes: Melon and honey nose, with grape-like sweetness. Champagne-like liveliness from gentle carbonation. The world's first sparkling junmai daiginjo, this saké was specially developed for Formula Nippon victory celebrations!
Ginga Shizuku "Divine Droplets"
Brewery: Takasago (est. 1899)
Type/Polish Ratio: Junmai Daiginjo/50%
Tasting Notes: A prominent fragrance, clean and fresh taste, with flavor deep into the recesses. Delicate, refined, and smooth from start to finish. Light yet significant mouthfeel, with mild dryness and faint spiciness, especially in tail. The only junmai daiginjo in the world that is made in an igloo-like "Ice Dome," at -2C, and 90% humidity. Favorite saké of actress Emma Thompson! (Also featured on this week's glass pour menu!)
Food pairings: Umami-laden foods such as scallops, mushrooms, sashimi, cheese, fresh vegetables.
Wataribune Junmai Daiginjo
Brewery: Fuchu Homare (est. 1854)
Type/Polish Ratio: Junmai Daiginjo/35%
Tasting Notes: Deep, luscious, and layered, this is one of the most prized junmai daiginjo in the saké world. Well-balanced fruit flavors of honeydew melon, peaches, and pineapple. Brewed with Wataribune rice, a pure rice strain revived by this brewery in 1989.
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