Nomidachi News Archive
January 2025
January 14
Happy (Belated) New Year, Nomidachi!
It's been a minute, but we hope everyone closed out 2024 on a good note and is off to a good start here in the New Year (of the Snake!), 2025.
 Of course, one can't consistently predict the future, but there's been a lot of buzz about this being a big year for premium sake in the beverage market, especially here in the US. All we can say to that is, "Bring it on!" and "What's taken so long?" We continue to push our suppliers to make more sake available, and in addition to the ever-changing lineup of seasonal releases, we anticipate a lot of other new styles and grades of sake making its way to Washington. As far as Saké Nomi news goes, we're excited about a sake seminar we'll be hosting at the end of the month (details below), and we've got some terrific sake back in stock at the shop that we'd like to mention. Again, we hope you're doing well and hope you're doing your part in spreading the word that the concept for the new beginning to 2025 is Dry (Sake) January . . . Kanpai! Taiko & Johnnie Saké Nomi Sake 101: From Beginner to Enthusiast For those of you looking to up your sake game in the new year, we hope you’ll join us for an evening of education, tasting, and just plain delicious fun when our friend and sake distributor/educator Hideyo Hayashi conducts “Sake 101: From Beginner to (Informed) Enthusiast.” Here’s some of what you can expect: Event: Sake 101: From Beginner to Enthusiast Place: Saké Nomi Date: Thursday, January 30 Time: 6-8 pm Cost: $50/person (includes all sake samples, materials, and light snacks/palate cleansers) In this class, you will: *Learn about the history and brewing process of sake *Understand the different grades and their characteristics *Enjoy a guided tasting of various sakes *Gain tips on proper sake storage, serving temperatures, and etiquette *Learn how to pair the perfect sake to complement your meals This class is perfect for anyone curious about sake, from complete beginners to those wanting to expand their knowledge. Enjoy a fun and interactive learning environment with sake tastings! Taught by Hideyo Hayashi, WSET Level 3 Sake Certified Educator, Japan Sake and Shochu Makers Association U.S. Liaison. We’ve still got plenty of space available, but it will be a fairly intimate group setting, so please contact us to RSVP and reserve your spot right away! Kanpai! New Sake to Kick off the New Year Ohmine 3 Grain Omachi Junmai Daiginjo Our notes say: "Mellow golden tint. Light-bodied, with notes of citrusy, lemony tartness becoming a bit drier in the finish. The mouthfeel rounds in an interesting way as the sake warms a bit, and we think the ideal serving temperature is slightly chilled, NOT ice cold. (Excellence Award winner at the 2023 14th Omachi Summit.)” The award at the Omachi Summit was a big deal and in some ways confers the title of "Best Sake in Japan" to this brew. Price: $65/720 ml bottle (Our allotment last year was 24 bottles, just for reference) Denshin Fuyu (“Winter”) Nama Genshu Honjozo This is one of the few winter seasonals we see in Seattle and we believe the only nama honjozo we currently have access to. In any case, it’s one of our personal favorites, and we've tried to stock up this year so we should be good for 36 or so bottles.  Our notes: "Light yellow tint, with aromas and flavors of nuts, dried dates, cinnamon, nutmeg, and brown sugar. Malty, sweet, and a little “boozy” (@ 17-18% ABV), with a soft, smooth texture. Hearty and extremely satisfying during the colder months at the beginning of the year.”Price: $45/720 ml bottle Ichinokura Tokubetsu Junmai Hiyaoroshi (Miyagi) New to Washington! Per the importer: “Clear aroma of muscat. Expansive round and fruity flavor with pleasant acidity. Clear and clean finish.” $60/720 ml Dewanoyuki Shonai Bijin Kimoto Junmai Hiyaoroshi (Yamagata) New to Washington! According to the importer: “Rich aromas of banana, yogurt, and nutty cheese. Smooth on the palate, showing ripe banana, lactic acid of yogurt, and a savory nuttiness.” $45/720 ml  |
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