I’ve had a few folks ask recently what they should add to Spring Nama #3 to get up to a case of 12 for shipping. First, If you haven’t had Spring Nama #1 or #2, start there. Then, I recommend this 3 bottle set of “Modern” style Sake. 

What is “Modern” style? This is my own made up term. I see a trend of very aromatic, incredibly fruity and Ginjo in style Sake. Alone, that’s not too new, but where I think there’s a separate class is when that’s paired with a thick texture and high acidity. Some of these “Modern” sake almost feel like they are competing with wine for your glass. Please try them and let me know what you think. 

Harada Junmai Daiginjo Namachozo

From the tiny Hatsumomiji brewery and made with locally grown Yamada Nishiki polished to 50%. This is a great expression of Yamaguchi. Pours with no color but sightly hazy. Big, big Ginjo style Nama nose. Fuji apple skin. Rich textured. A bit of alcohol on the finish as this is undiluted (Genshu). If you like Gokyo, you will like this too.

Hanaabi Junmai Daiginjo Shizuku

Pours clear with just the slightest hint of lemon color as it is likely Muroka (not charcoal filtered). Big, classic nose of fresh honeydew melon. The palate is rich with thick melon juice, but I get a fascinating slate too. Finally, a bright pineapple comes on late in the mouth then it finishes crisp and harmonious. If you loved the Denshin Natsu Shizuku then step right up. 

Tenbu Junmai Ginjo

Pours clear. There's a super expressive almost Riesling like nose of pear and apple. You can smell the acidity even on the nose. I also swear I get the sweet potato Shochu, Kagoshima is known for. In fact, the brewery makes more Shochu and even more whiskey than Sake. The palate is very plush and rich with ripe cantaloupe and finger limes. The finish is mouth coating.

Grab those here.

I also two Sake from a relatively new brand called Heaven Sake. The Junmai Daiginjo, brewed by Dassai, is a blend of their 23, 39, and two proprietary sakes. Champagne producer Regis Camus blends and tastes with the brewer. The Junmai Ginjo, brewed by Urakasumi, sees an additional parallel to Champagne as it blends  three rice varieties instead of grapes. 

I will have more Nama coming at the end of May so if you need Sake between now and then, order up! It's also starting to get warm so please use 2 day air. 
 

Upcoming Events!

Portland, Oregon

April 30th, 1pm. Free. Email me. 

May 7th, Noon. Sake and Food Pairing Class with Pix Patisserie and Bar Vivant. Tickets here. I’ll add a 2pm session if Noon sells out. 

New York

June 8th. I'm free for lunch, 5pm drinks at Sake Bar Decibel and 11pm drinks at Kitana Kitten. Email me to confirm. 

June 9th. Free for lunch, 5pm drinks at Accidental Bar. 6:30 semi-private dinner. 10pm drinks, open. Email me to confirm.

Boston

June 12th, Noon. Tasting at Koji Club. Tickets here. I’ll add a 2pm session if Noon sells out.

I hope I can see you in person soon!