The two saké featured this month are both in the same category, Tokubetsu Junmai, yet they are startlingly different stylistically. Tokubetsu roughly translates to "special," and it is a term used by saké brewers to designate a Junmai or Honjozo in their range that goes above and beyond in some way. We will get into what makes these two brews so special in the saké profiles below!

From the rural Kochi Prefecture on the South coast of Japan's small Shikoku island, Suigei is the only brewery operating in the town which is about the same size as Anchorage. The name of this saké is said to be an homage to the whales that reside off the Pacific coast of Kochi.

Thanks to the exceptionally high milling ratio of 55%, this special Junmai has a fruity nose of melon, strawberry, and cantaloupe, followed by a light and clean mouthfeel, with a subtle tanginess. The flavor is dry throughout, containing minerals, floral qualities like fennel and anise, and a return to some of the fruit found in the aroma.

Suigei aims to create saké that is exceptionally food friendly, and they succeeded with drunken whale. It is dry, yet high in acidity and full of umami. Pair it with some fresh caught Alaskan salmon prepared with dill and butter.

This Tokubetsu Junmai is from the heartland of saké brewing, Kyoto's Nada region. For this clean and crisp saké, Gohyakumangoku rice with a milling ratio of 60% (enough to qualify as Ginjo) is used. This rice varietal is the second most planted in all of Japan, and it is loved by sake brewers for being cooperative during the brewing process, and leading to saké that is clean, light, and refreshing.

While the texture is clean and light, the flavors of this saké go down a more unexpected path. A deep earthy richness and notes of sweet steamed rice and cereal grains are evident, with a delicious finish of pear, nutmeg, and green apple. 

This is an interesting saké that is as drinkable as it is complex. Pair it with salty and savory foods. Tacos anyone?