Nomidachi News Archive

April 2017



April 18

Hi There, Nomidachi!


We're excited to make the announcement that a lot of our most dedicated sake fans have been awaiting:  Saké Nomi's most popular seasonal namazake, Masumi Arabashiri arrives this Friday!  Details follow below.

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)

Saké Nomi's best-selling seasonal release sake, Arabashiri means "first/rough run," and is the first bit of free-run sake that comes out of the old fashioned fune press (the one that looks like a big tub, and into which the fermented mash is placed in finely perforated cloth bags).  Since no pressure is applied to the sake, it can be extremely vibrant and somewhat brash, and it is just about as fresh as it gets.  "Spring in a glass," as we like to say.

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)
Order by: Noon, Thursday, April 20
Available in-store: Friday, April 21 around 5 pm


 
April 6

Greetings, Nomidachi!


We are still on our crazy spring seasonal release namazake excursion, and we wholeheartedly welcome you to join us on this delicious trip.



Denshin Haru ("Spring")Junmai Ginjo Namazake Arrives Today

This terrifically elegant and fruity junmai ginjo namazake has been one of our most popular selections the past couple years.  This nama (unpasteurized) genshu (undiluted) has a brilliant golden hue with a gorgeous floral and candied bouquet.  It is richly flavored, with intense ripe peach fruitiness on the palate.  Haru's viscous, almost syrupy texture is nicely contrasted with perfect acidity.  We plan on pouring it by the glass and selling it by the bottle throughout the weekend, while limited supplies last.  
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 extraordinarily unique Ginkoubai Hannya Tou red pepper-infused umeshu (plum sake), which is also featured on this week's menu. 

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.  It should be here in the next week or so, and we are still confirming the price, but it will be somewhere around $75-80/720 ml bottle, and worth every penny.







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.


What a glorious time it is to be a sake drinker here in Seattle!


Thanks for reading, we hope to see you soon, and Kanpai!
Johnnie & Taiko

April 12

Hi There, Nomidachi!


We've seen all kinds of gorgeous photos of cherry blossoms lately, and the nostalgia of the many hanami flower viewing parties we attended in Japan is putting a pretty good hurt on us.

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

Tsukinowa Yoinotsuki “Midnight Moon” Daiginjo (Iwate prefecture)     Amber tint, with notes of honey in aroma and taste.  An element of depth in the earthy, caramel sweetness.  Complex and quiet, soft and melting.  Brewed in Johnnie’s Japanese “hometown” by one of his former English students – one of the few female toji (master brewer) in the industry! 





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 notes of candied fruit and a hint of earthiness.  It tastes intriguingly dry AND rich, even a bit spicy.  It packs a genshu-esque (undiluted) punch at 18% ABV, but with a very soft, gentle mouthfeel.  And remember, muroka means "unfiltered," as in NOT charcoal filtered, so it's clear, but retains more of its original golden hue than the majority of sake that have been charcoal filtered.


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)                   Pronounced yellow tint, with a woodsy bouquet suggesting dark cherries.  Soft, smooth, almost viscous texture to the mouthfeel.  Smokey, burnt sugar element to the flavor makes it a wonderful candidate to pair with grilled meats.  Perhaps the most perfectly suited hanami sake.  It does come in the "big boy" 1.8L bottle, after all.
 
April 18

Hi There, Nomidachi!


We're excited to make the announcement that a lot of our most dedicated sake fans have been awaiting:  Saké Nomi's most popular seasonal namazake, Masumi Arabashiri arrives this Friday!  Details follow below.

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)

Saké Nomi's best-selling seasonal release sake, Arabashiri means "first/rough run," and is the first bit of free-run sake that comes out of the old fashioned fune press (the one that looks like a big tub, and into which the fermented mash is placed in finely perforated cloth bags).  Since no pressure is applied to the sake, it can be extremely vibrant and somewhat brash, and it is just about as fresh as it gets.  "Spring in a glass," as we like to say.

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)
Order by: Noon, Thursday, April 20
Available in-store: Friday, April 21 around 5 pm


 
April 6

Greetings, Nomidachi!


We are still on our crazy spring seasonal release namazake excursion, and we wholeheartedly welcome you to join us on this delicious trip.



Denshin Haru ("Spring")Junmai Ginjo Namazake Arrives Today

This terrifically elegant and fruity junmai ginjo namazake has been one of our most popular selections the past couple years.  This nama (unpasteurized) genshu (undiluted) has a brilliant golden hue with a gorgeous floral and candied bouquet.  It is richly flavored, with intense ripe peach fruitiness on the palate.  Haru's viscous, almost syrupy texture is nicely contrasted with perfect acidity.  We plan on pouring it by the glass and selling it by the bottle throughout the weekend, while limited supplies last.  
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 extraordinarily unique Ginkoubai Hannya Tou red pepper-infused umeshu (plum sake), which is also featured on this week's menu. 

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.  It should be here in the next week or so, and we are still confirming the price, but it will be somewhere around $75-80/720 ml bottle, and worth every penny.







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.


What a glorious time it is to be a sake drinker here in Seattle!


Thanks for reading, we hope to see you soon, and Kanpai!
Johnnie & Taiko

April 12

Hi There, Nomidachi!


We've seen all kinds of gorgeous photos of cherry blossoms lately, and the nostalgia of the many hanami flower viewing parties we attended in Japan is putting a pretty good hurt on us.

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

Tsukinowa Yoinotsuki “Midnight Moon” Daiginjo (Iwate prefecture)     Amber tint, with notes of honey in aroma and taste.  An element of depth in the earthy, caramel sweetness.  Complex and quiet, soft and melting.  Brewed in Johnnie’s Japanese “hometown” by one of his former English students – one of the few female toji (master brewer) in the industry! 





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 notes of candied fruit and a hint of earthiness.  It tastes intriguingly dry AND rich, even a bit spicy.  It packs a genshu-esque (undiluted) punch at 18% ABV, but with a very soft, gentle mouthfeel.  And remember, muroka means "unfiltered," as in NOT charcoal filtered, so it's clear, but retains more of its original golden hue than the majority of sake that have been charcoal filtered.


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)                   Pronounced yellow tint, with a woodsy bouquet suggesting dark cherries.  Soft, smooth, almost viscous texture to the mouthfeel.  Smokey, burnt sugar element to the flavor makes it a wonderful candidate to pair with grilled meats.  Perhaps the most perfectly suited hanami sake.  It does come in the "big boy" 1.8L bottle, after all.
 
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Sunday: 2 - 6 p.m.
Monday: CLOSED
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Telephone: 206-467-SAKE(7253)
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Seattle, Washington 98104
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