JAPANESE SAKÉ PORTFOLIO
2/14/2024
JAPANESE SAKE
AIYU SHUZO, IBARAKI PREFECTURE, EST. 1804 Tomoju “Best Friend” Junmai Ginjo
Tomoshichi “Seven Friends” Nigori (Cloudy Sake)
Soft and round like nectar, with a refreshing aroma of melon and Muscat grapes. A fruity and tart flavor gives this medium-dry sake an elegant and smooth aftertaste. Pair with fresh seafood from the raw bar, ceviche, grilled scallop with yuzu reduction.
This Nigori sake is unique because it is dry. It has a ricey, floral aroma with a relatively mild flavor of fruit and minerals.
Rice: Gohyakumangoku Polish Rate: 50% Sake Meter Value: +2 Acidity: 1.3 Alcohol: 15.5% Format: 12/375ml (K)
Rice: Nihonbare Polish Rate: 50% Sake Meter Value: +3 Acidity: 1.3 Alcohol: 13.5% Format: 12/375ml (K)
ASABIRAKI, IWATE PREFECTURE, EST. 1871 Nanburyu “Southern Stream” Junmai A rich, silky, smooth sake with a subtle dried fruit flavor - slightly dry and very well balanced – tasty with grilled meats, vegetables and shellfish.
Rice: Toyo Nishiki (local to Iwate Prefecture) Polishing Rate: 60% Sake Meter Value: +2 Acidity: 1.4 Alcohol: 15-16% Format: 12/720ml (K)
Suijin “God of Water” Junmai Dry and vibrant, Suijin is an intriguing sake that boasts a rich texture and restrained flavor of rice, minerals and a hint of spice – best with poultry, pork and beef.
Rice: Varieties local to Iwate Prefecture Polishing Rate: 70% Sake Meter Value: +10 Acidity: 1.5 Alcohol: 16.5% Formats: 12/300ml, 6/720ml, 6/1.8L (K)
CHIYOMUSUBI, TOTTORI PREFECTURE, EST. 1865 Ryo “Cool Evening” Junmai Ginjo Bright and dry, this subtle sake has a light caramel aroma and tight, compact flavor of minerals and rice – an excellent accompaniment to richly flavored dishes like mushroom ravioli, buckwheat soba noodles with shoyu, grilled vegetables.
Rice: Gohyakumangoku Polish Rate: 55% Sake Meter Value: +15 Acidity: 1.4 Alcohol: 16.2% Formats: 12/180ml (K)
Kitaro Anime Cups
Delicious premium sake cups designed with characters from the famous anime, “Kitaro”, from Chiyomusibi Brewery, where the show originated.
Oyaji Gokuraku Junmai Ginjo Young and fresh with aromas of grapes and pears. A tannic, dry sake that is wonderfully balanced with umami sweetness. It is elegant yet has a strong bodied flavor. Very versatile – grilled meats, traditional sushi, ramen make good pairings.
Rice: Goriki Polish Rate: 50% Sake Meter Value: +5 Acidity: 1.5 Alcohol: 16% Format: 24/180ml (K)
Kitaro Jungin Junmai Ginjo
Nezumi Otoko Junmai Ginjo
The refreshing, sweet aroma reminds you of young greens. This sake has a very unique acidity and bitterness but is still able to retain a well-balanced core. A very dry, very delightful choice. Pair with grilled squid, pork chops, warm olives.
A sprightly fresh sake for any occasion. Smooth and luxurious, this piquant sake leaves an impression like that of a dry sake. Very versatile – pair with grilled meats, traditional sushi, ramen
Rice: Yamadanishiki Polish Rate: 50% Sake Meter Value: +3 Acidity: 1.4 Alcohol: 16% Format: 24/180ml (K)
Rice: Gohyakumangoku Polish Rate: 55% Sake Meter Value: +15 Acidity: 1.4 Alcohol: 16%
CHORYO, NARA PREFECTURE, EST. 1963 Sawa Sawa Sparkling Junmai Nigori
Choryu Shuzo Junmai Yamahai Taruzake
This is a sparkling sake which has carbonic acid gas generated naturally by in-bottle fermentation. Its clear sweetness reminds you of a refreshing champagne. Excellent as an aperitif or in a cocktail. Excellent paired with mildly sweet desserts or spicy fare.
Soft and elegant cedar/fruity/floral aroma. Rice umami lingers long until it tapers gently. By warming up, the taste profile expands, and its rice umami is enhanced. Hearty foods such as Korean BBQ, Tandoori chicken, hot pot, and tonkatsu
Rice: Field Blend Polish Rate: 70% Sake Meter Value: -55 Acidity: 1.3 Alcohol: 8.5% Format: 15/250ml (J)
Choryo Yoshinosugi Futsu-Shu Taruzake Fresh on the palate, with a pleasant cedar flavor that brings a distinctive richness and well-balanced aromas. Pair with hearty foods such as Korean BBQ, Tandoori chicken, hot pot, and tonkatsu.
Rice: Field Blend Polish Rate: 70% Sake Meter Value: 0 Acidity: 1.2 Alcohol: 15% Format: 6/720ml (J)
Rice: Bizen Omachi Polish Rate: 70% Sake Meter Value: +3 Acidity: 1.5 Alcohol: 14% Format: 6/720ml (J)
DAISHICHI, FUKUSHIMA PREFECTURE, EST. 1752 Daishichi Minowamon Junmai Daiginjo Kimoto Endless floral and fruity notes dance on the palate like a ballerina. The epitome of nuance, elegance, and sophistication in a sake. First, enjoy on its own. Food pairings should be very subtle so not to overpower the delicate beauty of this sake. Think simple sashimi
Rice: Yamadanishiki Polishing Rate: 50% Sake Meter Value: +1 Acidity: 1.4 Alcohol: 15-16% Format: 6/720ml (J)
HIRO, NIIGATA PREFECTURE Hiro Red Junmai
Hiro Blue Junmai Ginjo
Creamy vanilla nougat, peppered pear.
Delicate vanilla & spicy pear.
Rice: Gohyakumangoku Polishing Rate: 60% Sake Meter Value: +4 Acidity: Alcohol: 15% Format: 12/300ml, 12/720ml, 30/180ml
Hiro Gold Junmai Daiginjo Cantaloupe or banana aromas, smooth aftertaste.
Rice: Koshi-Tanrei Polishing Rate: 40% Sake Meter Value: 0 Acidity: Alcohol: 15% Format: 4/720ml
Rice: Gohyakumangoku Polishing Rate: 55% Sake Meter Value: +3 Acidity: Alcohol: 15% Format: 12/300ml, 12/720ml,
IPPONGI KUBOHONTEN, FUKUI PREFECTURE, EST. 1902 Ginkoubai Hannya Tou Chili Infused Ume-Shu Infused with plums and hot chilies, this unique sake is rich and sweet with a very spicy, tangy finish. Pairs well with meat dishes or any dish sweet or heavy. It also can be recommended as an after-dinner drink, with or without sweets.
Ingredients: Ume, Shochu, rock sugar, sake, chili Sake Meter Value: -140 Acidity: 13.3 Alcohol: 12.5% Formats: 20/150ml, 6/720ml (J)
NAKANO, WAKAYAMA PREFECTURE, EST. 1949 Kinokuniya Bunzaemon Junmai
Kinokuniya Bunzaemon Junmai Ginjo
Gentle-tasting with a robust savory flavor and sweetness of rice. The sourness, enhanced by the savory flavor, makes this sake superbly drinkable while giving it body and aroma. Pair with seafood stew, vegetable tempura, and sukiyaki.
A mild but slightly tart taste, with a highly fragrant aroma and the fullness of rice that softly blossoms on your palate. Pair with classic nigiri, miso soup, steamed dumplings.
Rice: Dewa Sansan Polish Rate: 58% for koji rice, 65% for kakemai (steamed rice) Sake Meter Value: -2 Acidity: 1.5 Alcohol: 15% Format: 12/300ml, 6/720ml
Rice: Yamdanishiki & Omachi Polish Rate: 55% for koji rice, 60% for kakemai (steamed rice) Sake Meter Value: -6 Acidity: 1.6 Alcohol: 16% Format: 12/300ml, 6/720ml
SHIRATAKI, NIIGATA PREFECTURE, EST. 1855 Shirataki Jozen Aqua Junmai
Shirataki Jozen White Junmai Ginjo
Although this is a dry sake, there are hints of brown sugar sweetness. Soft and viscous with nice acidity, it has a quick finish with echoes of peach that leave a subtle footprint on the palate. Rich and savory foods like avocado and fried chicken work well.
The nose has a light strawberry feel. Bright green apple tones and the dry nature of the sake highlight the natural rice flavor. A wisp of light caramel creates a quiet balance. There is a thin layer of umami from the rice hiding in the crispness of the green apple. A clean, quick finish but after a moment a rich rice aftertaste blooms. Pair with fresh oysters, caprese salad or simple edamame.
Rice: Gohyakumangoku Polish Rate: 70% Sake Meter Value: +7 Acidity: 1.6 Alcohol: 16-17% Formats: 12/300ml, 12/720ml
Rice: Gohyakumangoku Polish Rate: 60% Sake Meter Value: +5 Acidity: 1.3 Alcohol: 14-15% Formats: 12/300ml, 12/720ml
Shirataki Jozen Aged Pink Junmai Daiginjo
Shirataki Jozen Indigo Junmai Daiginjo
This sake has matured in the tank for two years at low temperature. It is the “older sister” of the Jozen White. The aroma is a mix of mineral tones and fruit. The first sip is like water rushing over rocks. There are subtle swirls of peach, nectarine and juicy cherry that melt into a delicate rice grain finish. The mineral undertones of the water join together the sweet with the savory, and the past with the present. Pair with creamy and savory dishes, like spicy tuna roll or even Italian Carbonara.
Powerful and dignified showing Jozen’s integrity and sincerity. Floral notes of cantaloupe and nectarine. Balanced grain sweetness and a velvet like texture with a light breeze of umami. Quiet fruity elements nestled in different layers create a complex landscape of flavor. Our pristine spring water nourishes these elements and tells our story one sip at a time. Shellfish and crustaceans make excellent pairings. Try with shrimp cocktail or seared scallop.
Rice: Gohyakumangoku Polish Rate: 60% Sake Meter Value: +3 Acidity: 1.7 Alcohol: 14-15% Formats: 12/300ml, 12/720ml, 6/1.8L
Rice: Yamadashiki Polish Rate: 45% Sake Meter Value: +2 Acidity: 1.5 Alcohol: 15 -16% Formats: 12/300ml, 6/720ml
SUEHIRO SHUZO, FUKUSHIMA PREFECTURE, EST. 1850 Kira “The Killer” Ginjo
Ken “The Sword” Daiginjo
Aroma starts off with cucumber and basil, followed by melon and citrus notes such as lime and kumquat. Flavor is clean and crisp, with a nuance of green notes such as shiso leaves, then followed by kiwi, ending with a hint of white pepper and flint. The finish is sharp dry yet beautifully crisp.
Gorgeous aroma of melon, pear and peach. Elegant on the palate with an expansive finish. Wonderful on its own or try pairing with lighter dishes (so as not to overwhelm this beautiful sake), such as classic nigiri and sashimi, or miso soup.
Rice: Domestic Rice Polishing Rate: 60% Sake Meter Value: +13 Acidity: 0.9 Alcohol: 15.3% Formats: 6/720ml, 6/1.8L (K)
Poochi Poochi “Bubbles” Sparkling The fine citrus flavor coupled with subtle sweetness make Poochi Poochi an unforgettable experience. Enjoy the delicate bubbles of this sparkling sake as an aperitif or with lighter fare.
Rice: Field Blend Polishing Rate: 73% Sake Meter Value: -20 Acidity: 1.6 Alcohol: 8% Format: 12/300ml (K)
Rice: Yamadanishiki Polishing Rate: 50% Sake Meter Value: +4 Acidity: 1.4 Alcohol: 15.9% Format: 6/720ml (K)
TENZAN, SAGA PREFECTURE EST. 1861 Shichida Junmai The aroma is a calm synthesis of honey and green apples. Beautifully clean on the palate, it provides a refined acidity reminding you of orange blossoms. Smooth with a flavor that consists of melon and cucumber with some tropical notes such as mango and papaya. Pair with Ramen noodle bowls, crisp salads, lobster with drawn butter.
Rice: Yamadanishiki & Reihou Polish Rate: 65% Sake Meter Value: +2 Acidity: 1.9 Alcohol: 17% Format: 12/720 ml (K)
YAMAGATA HONTEN, YAMAGUCHI PREFECTURE, EST. 1875 Kaori “Fragrance” Junmai Ginjo Floral notes of Japanese neroli (citrus blossom) and honeysuckle followed by white peach and citrus zest. Though this sake is highly aromatic, the flavor is refined with a hint of flint. Well-balanced acidity leads to a crisp and clean finish. Pairs well with vegetable dishes, white fish sashimi, shumai.
Rice: Yamadanishiki Polish Rate: 60% Sake Meter Value: +3 Acidity: 1.5 Alcohol: 14.5% Formats: 12/300ml, 6/1.8L (K)
YAMAMOTO HONKE, KYOTO PREFECTURE, EST. 1667 Kaguyahime “Moon Princess” Junmai
Genbei San No Onigoroshi Honjozo
Aroma of white peach and nectarine followed by coconut and yogurt. On the palate, the sake provides mild flavor of marshmallow and a hint of ‘ramune.’ Well-balanced with a touch of sweetness. Pair with Hamachi sashimi, soba noodle and tofu dishes.
Dry and clear with a crisp finish, cleansing the palate. Distilled alcohol is added to bring out more flavor, aroma and texture. Traditional salty izakaya fare works wonderfully with this dry, crisp sake
Rice: Gohyakumangoku Polish Rate: 60% Sake Meter Value: -2 Acidity: 1.4 Alcohol: 14.5% Format: 6/500ml (K)
Yuzu Omoi Tokubetsu Junmai Made with 100% of the natural yuzu fruit sourced from Kyoto. Yuzu Omoi can be an ingredient for refreshing aperitif cocktails or an alternative for a finish like an exotic limoncello. Serve chilled on its own, or as a cocktail ingredient. Pairs well with slightly sweet, fruit- based desserts.
Type: Sake-based Yuzu liqueur Sake Meter Value: -70 Alcohol: 7% Acidity: 11 Format: 12/500ml (K)
Rice: Niohonbare Polish Rate: 70% Sake Meter Value: +5 Acidity: 1.4 Alcohol: 15-16% Formats: 6/1.8L (J)
SANGARIA Sangaria Chu-Hi Grapefruit
Sangaria Chu-Hi Lemon
This crisp and refreshing cocktail is made by blending Shochu with a hint of carbonated grapefruit juice.
This crisp and refreshing cocktail is made by blending Shochu with a hint of carbonated lemon juice.
Alcohol: 6% Serving Temperature: Chilled Format: 24/355ml
Alcohol: 6% Serving Temperature: Chilled Format: 24/355ml
SOME WELL KNOWN SAKÉ RICE TYPES: Yamada Nishiki, Gohyakumangoku, Omachi SEIMAI BUAI Polishing the saké rice is an integral part of the saké making process. The quality of the saké is determined by the percentage the rice grain is polished to. Below are examples of different milling percentages and the saké they create. (Expressed as the percentage of the grain remaining)
UNPOLISHED UNPOLISHED RRICE ICE
JUNMAI JUNMAI Polished to at least 70%, which is the basic polish ratio though not legally required for Junmai statement.
GINJO GINJO Polished to at least 60%, which defines premium level saké.
DAIGINJO DAIGINJO Polished to at least 50% which defines super level saké.
Saké is Sulfite Free and Gluten Free
CLASSIFICATIONS or GRADES OF SAKÉ (Tokutei Meisho-Shu)
The premium sake category contains eight classifications, although it accounts for only 25% of total sake production in
PERCENTAGE OF RICE GRAIN REMAINING
Japan (the other 75% is known as Futsuu-shu, or table sake).
JUNMAI DAIGINJO
DAIGINJO 50%
JUNMAI GINJO
GINJO
60% TOKUBETSU JUNMAI
JUNMAI
TOKUBETSU HONJOZO
HONJOZO 70%
NO ALCOHOL ADDED
ALCOHOL ADDED
MILLING PERCENTAGE: Relevant Terms: Daiginjo, Ginjo, Honjozo
All saké is made of milled rice, but premium saké rice is more highly milled, resulting in a lower percentage. The more the rice is milled, the more ethereal, complex and fragrant the resulting saké becomes. The classifications refer to a legally required level of milling, and many brewers choose to exceed this amount in order to make an even more refined saké. The requirements are:
Daiginjo - 50%
Ginjo - 60%
Honjozo - 70%
(EXPRESSED AS PERCENTAGE OF THE ORIGINAL GRAIN REMAINING)
Note that Junmai does not have a requirement associated with it. Thus, junmai saké can be milled to any percentage, although is typically milled to nearly the same level as honjozo.
Relevant Terms: Tokubetsu Junmai, Tokubetsu Honjozo
Some sakés are labeled as tokubetsu or special. This simply means that there is something unique about the saké: better rice, higher polishing or just that brewers paid special attention to the batch. The term only applies to the junmai and honjozo classifications. It is similar in concept to a riserva in wine, although it carries no legal requirements.
ADDED ALCOHOL: Relevant Term: Junmai
Any saké labeled with the word jumai is “pure” saké, made from only rice, koji-kin, yeast and water. It tends to have a stronger taste of rice, and be somewhat thicker on the palate. Contrary to popular conception, this does not make it superior to other sakés, and many brewers prefer to add some alcohol, claiming it helps thin the saké and lift its aroma. In the end, it is simply a matter of preference.
ALTERNATE STYLES or TYPES OF SAKÉ (which can be made from any GRADE of sake rice)
UNPASTEURIZED
UNFILTERED
OLD SCHOOL
OTHER TYPES
Sake is typically pasteurized twice: once before storage, once just before bottling
Most sake is separated from the rice solids (lees) and then charcoal filtered
METHODS
Other commonly seen styles
NAMA
Completely unpasteurized, referred to as namazake and sometimes called nama nama
NAMACHO
Undergoes one pasteurization, right after storage phase. Also called nama chozo
NAMAZUME
Undergoes one pasteurization, before the storage phase and not again
NIGORI
Coarsely filtered so some/much of the lees remain in liquid, making it milky or ‘cloudy’
USU-NIGORI
Until early 20th century: no added yeast or lactic acid (a wild yeast fermentation)
KIMOTO
Original ‘modern age’ method. Starter mash prep’d by ‘pole-ramming’, creating natural lactic acid
YAMAHAI
Partially filtered or pressed of its lees, so slightly hazy but not milky or creamy as ‘regular’ nigori is
Yamaha means ‘no stick’. They found if the mash was warmed, the lactic bacteria formed without the pole ramming step
MUROKA
(The ‘modern method’ is referred to as SOKUJO and essentially means some lactic acid was added to starter mash; this prevents wild yeasts and ‘bad’ bacteria)
A sake that has not gone thru the typical charcoal filtering process (which makes bright, clear sake)
GENSHU
Undiluted. As in not ‘watered back’ to 15% or 16% ABV
KOSHU
Aged sake. Usually a minimum of 3 years. In some cases, aged in tank, in some, aged in bottle. (and some versions are 1 or 2 yrs)
TARU
Sake that has been stored in cedar casks. Has a very distinct aroma
SAKE
SIZE PK CASE BOTTLE
Choro Shuzo | Nara 207522
Yamahai Junmai Taru +1
720 ml
6
$162.00
$27.00
207516
Yoshinosugi Taru
720 ml
6
$186.00
$31.00
207476
Junmai Usu-Nigori Sparkling ‘SawaSawa’ -55
250 ml
15
$108.00
$7.20
0
Sangaria | Japan 207493
Chu-Hi Grapefruit
355 ml
24 $84.00
$3.50
207494
Chu-Hi Lemon
355 ml
24 $84.00
$3.50
Daishichi | Fukishima 207519
Kimoto Junmai Daiginjo ‘Minowamen’ +2
720 ml
6
$510.00
$85.00
Ginkoubai | Fukui 207527
Hannya Tou Plum Wine w/Chili sweet & spicy
720 ml
6
207759
Hannya Tou Plum Wine w/Chili
150 ml
20 $240.00 $12.00
$192.00
$32.00
Hiro | Niigata 207484
Tokubetsu Junmai ‘Red’ +4
300 ml 12
$144.00
$12.00
207521
Tokubetsu Junmai ‘Red’
720 ml
12
$261.00
$21.75
207464
Tokubetsu Junmai ‘Red’ +4 ‘Jar’
180 ml
30 $135.00
$4.50
207487
Junmai Ginjo ‘Blue’
300 ml 12
$162.00
$13.50
207520
Junmai Ginjo ‘Blue’ +3
720 ml
12
$342.00
$28.50
207523
Junmai Daiginjo ‘Gold’
720 ml
4
$240.00 $60.00
+4
+3
0
Jozen | Niigata 207495
Junmai ‘Aqua’ +7
300 ml 12
$120.00
$10.00
207518
Junmai ‘Aqua’ +7
720 ml
12
$222.00
$18.50
207483
Junmai Ginjo ‘White’
300 ml 12
$132.00
$11.00
207514
Junmai Ginjo ‘White’ +4
720 ml
12
$276.00
$23.00
207478
Junmai Ginjo ‘Pink Aged’
300 ml 12
$132.00
$11.00
207513
Junmai Ginjo ‘Pink Aged’ +3
720 ml
12
$288.00
$24.00
207486
Junmai Daiginjo ‘Indigo’
300 ml 12
$162.00
$13.50
207511
Junmai Daiginjo ‘Indigo’ +2
720 ml
$240.00 $40.00
+4
+3
+2
6
Yamamoto Honke | Kyoto 207505
Junmai ‘Kaguya Hime’ (Bamboo Princess) +2 or -4
500 ml 6
$114.00
$19.00
207457
Honjozo ‘Genbeisan No Onikoroshi’
1.8 L
6
$198.00
$33.00
500 ml 12
$324.00
$27.00
+5
(Demon Slayer) 207508
Yuzoshu ‘Yuzu Omoi’ -70
SAKE
SIZE PK CASE BOTTLE
Yamagata Honten | Yamaguchi 207481
Junmai Ginjo ‘Kaori’ (Scented) +3
300 ml 12
$180.00
$15.00
Suehiro | Fukushima 207525
Daiginjo ‘Ken’ (The Sword) +4
207526
Ginjo ‘Kira’ (The Killer)
207479
Nigori Sparkling ‘Poochi Poochi’ -28
+15
720 ml
6
$450.00 $75.00
720 ml
6
$156.00
$26.00
300 ml 12
$156.00
$13.00
(Sound of Bubbles)
Chiyomusubi | Tottori 207462
Junmai Ginjo ‘Kitaro’ (Demon Boy) +5
180 ml
24 $204.00 $8.50
207463
Junmai Ginjo ‘Nezumi Otoko’ +1.5
180 ml
24 $204.00 $8.50
207460
Junmai Ginjo Oyaji Gokuraku (Father Paradise)
207461
Junmai Ginjo ‘Ryo’ +15 (VERY DRY!)
+5
180 ml
24 $204.00 $8.50
180 ml
12
$132.00
$11.00
Nakano BC | Wakayama 207482
Junmai ‘Kinokunyia Bunzaemon’ +3
207488
Junmai Ginjo ‘Kinokunyia Bunzaemon’
207524
Junmai Ginjo ‘Kinokunyia Bunzaemon’ +3
207512
Kishu Yuzu-Plum wine
+3
300 ml 12
$84.00
$7.00
300 ml 12
$120.00
$10.00
720 ml
6
$132.00
$22.00
720 ml
6
$132.00
$22.00
Asabiraki | Iwate 207528
Junmai ‘Nanburyu’ (Southern Stream) +2
720 ml
$150.00
$25.00
207956
Junmai Suijin ‘Water God’ +10
300 ml 20 $220.00
6
$11.00
207517
Junmai Suijin ‘Water God’ +10
720 ml
12
$360.00 $30.00
207456
Junmai Suijin ‘Water God’ +10
1.8 L
6
$390.00 $65.00
Tenzan BC | Saga 207515
Junmai Genshu ‘Shichida’ +2
720 ml
12
$432.00
$36.00
Aiyu Shuzo | Ibaraki 207498
Junmai Ginjo ‘Tomoju’ (Celebrating with Friends) -1 375 ml
12
$240.00 $20.00
207497
Junmai Nigori ‘Tomoshichi’ (Seven Friends)
12
$210.00
+3
375 ml
$17.50
SAKE NOTES
SAKE NOTES