Fox Sake Portfolio

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