Hi There, Nomidachi!![]() Also, please note that we will be CLOSED this Sunday, April 23 to do a college campus visit in the midwest. Yes, people, this is actually happening. Please drink more sake. Thanks for reading, and Kanpai! Johnnie & Taiko Masumi Arabashiri Arriving Friday, April 21 (Please Order by Noon, Thursday, April 20)
Masumi Arabashiri is super fruity (melons & pears), and has a pleasantly crisp acidity. In addition to being a junmai ginjo namazake, it's also a genshu (undiluted sake), so at 17-18% alcohol, it packs a lovingly assertive punch. Price: $50/720 ml bottle (10% "case" discount for orders of 6 or more bottles) |
Greetings, Nomidachi!![]() Denshin Haru ("Spring")Junmai Ginjo Namazake Arrives Today ![]() Price: $45/720 ml bottle (10% “case" discount on orders of 6 or more bottles) If you're unable to stop by in the next few days, but would like to order a bottle or two, please contact us by noon Sunday, April 9, and your bottles will be available for pickup at the shop on Tuesday, April 11. Quick side note: Denshin Haru is made by the same brewery that produces the ![]() Other spring seasonal release namazake on the near horizon include: Shichida Junmai Ginjo Namazake Fans of the Shichida Junmai (pictured at left), rejoice! This rare (only a couple tanks were produced), lively nama is incredible. ![]() Kasumi Tsuru Yamahai Shiboritate Namachozo Technically a futsushu ("normal" or "table" grade sake), they use just a touch more brewer's alcohol during production than is allowed for the premium honjozo grade designation. Anyone who has enjoyed the very popular Kasumi Tsuru Kimoto Extra Dry will be delighted by the satisfying savoriness of this versatile, once pasteurized (remember, twice is the norm) brew. We're planning on featuring it next week, and it will be in the ballpark of $35-40/720 ml bottle. ![]()
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Hi There, Nomidachi!![]() However, we've got just the cure. The lineup of the sake we're serving this week (listed below) represents the unpasteurized zing of spring you get with namazake, as well as sake we think are well-suited for the diversity of flavors you might encounter at a hanami picnic. Please note that we will be CLOSED this Sunday, April 16 to squeeze in some family time with the Wonder Twins. Since we're lucky to have a late-blooming cherry tree in our backyard, we may manage to engage in a Pacific Northwest hanami of our own. Thanks for reading, and Kanpai! Johnnie & Taiko This Week's Lineup ![]() Koshi no Kanbai “Muku” Junmai Ginjo (Niigata) Rich fragrances of koji, miso, dough, and yeast. Soft textured and vaguely mineral on the palate, it shows mild astringency on the edges before its dry-ish finish. Highly prized and much renowned in Japan, Muku is complex enough to satisfy the connoisseur, yet straightforward enough to be a great introduction for sake beginners. This sake is being discontinued so as to be rebranded as a junmai daiginjo (it already uses rice milled to 50%), and we're not sure whether we'll ever see the new version in WA, so please experience this Niigata "classic" while you can! Denshin Haru “Spring” Junmai Ginjo (Fukui) Very limited seasonal release! This nama (unpasteurized) genshu (undiluted) has a brilliant golden hue with a gorgeous floral and candied bouquet. Richly flavored, with intense ripe peach fruitiness on the palate. Viscous, almost syrupy texture is nicely contrasted with perfect acidity. Kagatobi Muroka Nama Junmai (Ishikawa) Very limited seasonal release! Shiny gold in the glass, and the nose has ![]() Otokoyama Junmai Shiboritate Nama Genshu (Hokkaido) Very limited seasonal release from the brewer of that Otokoyama! Aromas of fresh linen, bamboo leaf and whole grain banana bread. Clean and direct, with a hint of cream. On the drier side, with some delayed spiciness in the finish. Quick "saké Japanese" review: shiboritate = freshly pressed; nama = unpasteurized; genshu = undiluted. That's a lot of knowledge! Just imagine how smart you'll feel when you drink it! Dewazakura Oka “Cherry Bouquet” Ginjo (Yamagata) ![]() |
Hi There, Nomidachi!![]() Also, please note that we will be CLOSED this Sunday, April 23 to do a college campus visit in the midwest. Yes, people, this is actually happening. Please drink more sake. Thanks for reading, and Kanpai! Johnnie & Taiko Masumi Arabashiri Arriving Friday, April 21 (Please Order by Noon, Thursday, April 20)
Masumi Arabashiri is super fruity (melons & pears), and has a pleasantly crisp acidity. In addition to being a junmai ginjo namazake, it's also a genshu (undiluted sake), so at 17-18% alcohol, it packs a lovingly assertive punch. Price: $50/720 ml bottle (10% "case" discount for orders of 6 or more bottles) |
Greetings, Nomidachi!![]() Denshin Haru ("Spring")Junmai Ginjo Namazake Arrives Today ![]() Price: $45/720 ml bottle (10% “case" discount on orders of 6 or more bottles) If you're unable to stop by in the next few days, but would like to order a bottle or two, please contact us by noon Sunday, April 9, and your bottles will be available for pickup at the shop on Tuesday, April 11. Quick side note: Denshin Haru is made by the same brewery that produces the ![]() Other spring seasonal release namazake on the near horizon include: Shichida Junmai Ginjo Namazake Fans of the Shichida Junmai (pictured at left), rejoice! This rare (only a couple tanks were produced), lively nama is incredible. ![]() Kasumi Tsuru Yamahai Shiboritate Namachozo Technically a futsushu ("normal" or "table" grade sake), they use just a touch more brewer's alcohol during production than is allowed for the premium honjozo grade designation. Anyone who has enjoyed the very popular Kasumi Tsuru Kimoto Extra Dry will be delighted by the satisfying savoriness of this versatile, once pasteurized (remember, twice is the norm) brew. We're planning on featuring it next week, and it will be in the ballpark of $35-40/720 ml bottle. ![]()
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Hi There, Nomidachi!![]() However, we've got just the cure. The lineup of the sake we're serving this week (listed below) represents the unpasteurized zing of spring you get with namazake, as well as sake we think are well-suited for the diversity of flavors you might encounter at a hanami picnic. Please note that we will be CLOSED this Sunday, April 16 to squeeze in some family time with the Wonder Twins. Since we're lucky to have a late-blooming cherry tree in our backyard, we may manage to engage in a Pacific Northwest hanami of our own. Thanks for reading, and Kanpai! Johnnie & Taiko This Week's Lineup ![]() Koshi no Kanbai “Muku” Junmai Ginjo (Niigata) Rich fragrances of koji, miso, dough, and yeast. Soft textured and vaguely mineral on the palate, it shows mild astringency on the edges before its dry-ish finish. Highly prized and much renowned in Japan, Muku is complex enough to satisfy the connoisseur, yet straightforward enough to be a great introduction for sake beginners. This sake is being discontinued so as to be rebranded as a junmai daiginjo (it already uses rice milled to 50%), and we're not sure whether we'll ever see the new version in WA, so please experience this Niigata "classic" while you can! Denshin Haru “Spring” Junmai Ginjo (Fukui) Very limited seasonal release! This nama (unpasteurized) genshu (undiluted) has a brilliant golden hue with a gorgeous floral and candied bouquet. Richly flavored, with intense ripe peach fruitiness on the palate. Viscous, almost syrupy texture is nicely contrasted with perfect acidity. Kagatobi Muroka Nama Junmai (Ishikawa) Very limited seasonal release! Shiny gold in the glass, and the nose has ![]() Otokoyama Junmai Shiboritate Nama Genshu (Hokkaido) Very limited seasonal release from the brewer of that Otokoyama! Aromas of fresh linen, bamboo leaf and whole grain banana bread. Clean and direct, with a hint of cream. On the drier side, with some delayed spiciness in the finish. Quick "saké Japanese" review: shiboritate = freshly pressed; nama = unpasteurized; genshu = undiluted. That's a lot of knowledge! Just imagine how smart you'll feel when you drink it! Dewazakura Oka “Cherry Bouquet” Ginjo (Yamagata) ![]() |
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