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Friends,
I need your help clearing out the best of the Spring Nama. This will make room for Fall seasonal Hiyaoroshi coming next month and the Advent Calendar in November. However, if you’ve not ordered your Calendar, that is the #1 priority. I’ve been working on it for 8 months! You will not be disappointed. If you only buy one thing from me this year, make it the Advent Calendar.
Now for the clearance!
These are my favorite Sake which is why I ordered a bunch and still have some left. Please help me clear the way. I’ve split these up into three different six packs to make it easier for you to pick two to make a case. You can of course do these individually as well but cheaper and easier to pick two of the three packs below via the link in their title. Shipping first week of October.
Savory 6 - $180
Masumi "First Run" Arabashiri Junmai Ginjo Namazake
Kaze no Mori "Wind of the Woods" Junmai Muroka Nama Genshu
Daisekkei “Snow Valley” Tokubetsu Junmai Muroka Namazake Genshu
Urakasumi "Misty Bay" Tokubetsu Junmai Shiboritate Namazake
Seikyo "Live Heirloom" Omachi Junmai Ginjo Namazake
Gokyo Arabashiri Junmai Namazake Genshu
Ginjo 6 - $200
Fukucho “Biho” Junmai Ginjo Namazake
Chikurin "Otoro" Junmai Ginjo Muroka Namazake Genshu
Rihaku “Origin’s of Purity” Omachi Junmai Ginjo Nama Genshu
Kamikokoro "Fuyuno Tsuki: Winter Moon" Junmai Ginjo Muroka Namazake
Denshin "Natsu" Shizuku Junmai Daiginjo Nama
Tamagawa "Ice Breaker" Junmai Ginjo Muroka Namazake Genshu
All Junmai, All the Time - $180
Wakatake “Oniotome Yume: Ogre’s Bride” Tokubetsu Junmai Namazake
Kasumi Tsuru Yamahai Shiboritate Namachozo Futsu-shu
Otokoyama Shiboritate Kimoto Tokubetsu Junmai Namazake Genshu
Shichi Hon Yari "The Seven Spearsmen" Junmai Muroka Namazake
Takahiro Nagayama "Noble Arrow” Tokubetsu Junmai Nama Genshu
Ohyama "Tomizu: 10 Water" Tokubetsu Junmai Muroka Namazake Genshu
Descriptions and Individual Links
Savory 6
Masumi "First Run" Arabashiri Junmai Ginjo Namazake
Pours clear from the pristine waters of Nagano. Immediately you’ll notice the aromas as you pour, even before sticking the nose in your glass. There are ginjo aromas of pear and honeydew melon but also a savory undercurrent of freshly boiled peanuts. The local Hitogokochi rice polished to 55% is on display along with the #7 yeast which was actually discovered and cultivated at the brewery (there are about a dozen commonly used yeasts for Sake, each producing different aromas and flavors). There’s a voluptuous namazake texture inviting you to chew and unleash more pear. The finish is high toned and very clean with a touch of grapefruit making this perfect as an aperitif. Personally though, make some carnitas.
Kaze no Mori "Wind of the Woods" Junmai Muroka Nama Genshu
My best selling Sake!!
Carbonated and clear. The first impression is Cracker Jacks, then on further inspection we get mineral complexity and almond. The palate is plush showing even more salted caramel but then also there's green banana on the clean finish. Nice acidity too as this is a good example of yeast #7.
Daisekkei “Snow Valley” Tokubetsu Junmai Muroka Namazake Genshu
When you open the cap, there's a pop! Effervescence! The tiny bubbles are clearly visible in the glass. The nose is savory with wet wool and sweet roasted chestnuts. The palate dances vivaciously with some great acid coming to the party relatively quickly. The finish is clean and pleasant. You will be the first ever in the US to try this Nagano brewery. I’m so excited, I just ordered 500 cups for the Advent Calendar.
Urakasumi "Misty Bay" Tokubetsu Junmai Shiboritate Namazake
Pours clear with perhaps just the slightest tinge of yellow. The nose is very big and umami driven. Their house made Koji is on full display here. Most breweries buy their own Koji spores but Urakasumi actually propagates their own, yeast too! With every whiff we get a different facet of the depth. For as savory as the nose is, I am always surprised how fruity the palate is - classic ripe pineapple. The finish is a gorgeous mind meld of the savory nose and the sweet body. Damn this is good. The whole package reminds me of a great Monte Cristo I once had late night in Chicago.
Seikyo "Live Heirloom" Omachi Junmai Ginjo Namazake
It pours clear and smells of rice, fennel, roasted nuts. The texture is round as we get waves of the honeydew melon typical of yeast #9. There’s some fleshy blueberry too but this is really about the umami drive of Omachi. It finishes dry but chewy. Given the texture, this is incredibly versatile with food. Eat with everything from burgers to roast pork belly to heavy braises.
Gokyo Arabashiri Junmai Namazake Genshu
Pours clear. Big nose of ripe cherry skin and pineapple. Gokyo is back!! Last year's was 9/10, but this year we are back to 10/10. OMG so good. The palate is lively, especially when paired with cured meats. There's classic yeast 9 cherry and honeydew but also characteristic house savory length. I get crispy poultry skin. The finish is very pretty with nice length. Arabashiri is the first pressing of the Nama. The most lively and most exciting. Made from locally grown Yamada Nishiki for the Koji rice and Nihonbare for the main rice.
Ginjo 6
Fukucho “Biho” Junmai Ginjo Namazake
Estate grown Hiroshima Yamada Nishiki featuring crips, fresh pineapple, over a savory, deep core. Carefully made with local soft water. This is the same as the Fukucho Moon on the Water Junmai Ginjo Nama but with local rice (It’s better, shhh).
Chikurin "Otoro" Junmai Ginjo Muroka Namazake Genshu
Yes that’s Otoro, like the choicest cut of tuna. Pours clear with a slightly savory nose at first which then gets smothered with rich fruit. The palate delivers on the honeydew and finger lime. Finishes with medium length. This is, as in years past, is a blockbuster. You might try it side by side with the pasteurized version which is actually rested for a year before release. Made with estate grown Yamada Nishiki polished to Daingjo levels of 50%. Okayama grows some of the best rice in Japan and it shows here. I got to meet the brewery owner recently!
Rihaku “Origin’s of Purity” Omachi Junmai Ginjo Nama Genshu
Pours clear with a slight yellow tinge. Nose of cold steal, earth and moss, all telltale signs of Omachi. This is quite different than last year's. Back to historical highs with a big, plush palate. Very juicy and even a bit boozy. Tons of flavors packed in. The yeast is actually cultivated off a vine rose bud. Compare to the Kamikokoro. Omachi and duck are often a great pairing.
Kamikokoro "Fuyuno Tsuki: Winter Moon" Junmai Ginjo Muroka Namazake
Pours just slightly yellow. Tropical nose of pineapple and starfruit. The palate is super plush - cashmere blanket soft. As you chew it, you unlock even more fruit. It just keeps giving, transitioning from yellow fruits to more red fruited such as strawberries. The finish is long and giving. As they typically do, Kamikokoro using rice only grown in their town. Brand new to the US and a Namazake Paul exclusive!
Denshin "Natsu" Shizuku Junmai Daiginjo Nama
I cannot pound the table hard enough here. You will LOVE this sake. It’s an $80 sake for $42. If you do nothing else, get this one. Shizuku is a gravity drip method of separating the sake from the lees. The result is low yield and zero bitterness. Heavenly!
Tamagawa "Ice Breaker" Junmai Ginjo Muroka Namazake Genshu
From the ever-fascinating mind of Philip Harper, this is actually designed to drink over ice. It's certainly luscious, so try it simply chilled too as you "break the ice" with an aperitif. It’s loaded with ginjo goodness at 22% ABV and a huge departure from anything you’ve had by Tamagawa. Made from Shiga grown Nihonbare rice. 500ml
All Junmai, All the Time
Wakatake “Oniotome Yume: Ogre’s Bride” Tokubetsu Junmai Namazake
Pours pink. Just kidding. It's perfectly clear. That's the color of the bottle actually. The nose is mineral laden with some sweet bubble gum hiding underneath. The palate has some quite juicy Rainier cherry but it is immediately dry and stony. The finish has more cherries this time smeared over the granite. Your food pairing may bring out some banana notes to the mid palate. A very versatile sake with a gorgeous label.
Kasumi Tsuru Yamahai Shiboritate Namachozo Futsu-shu
Founded in 1725, Kasumi Tsuru, meaning “The Crane of Kasumi”, is named after its hometown, a small fishing village located on the Sea of Japan in the Hyogo prefecture. Kasumi is known for its fresh seasonal crabs, idyllic spring baths, and the local sake. With nearly 300 years of brewing experience, Kasumi Tsuru only uses Kimoto and Yamahai. These methods produce high quality, distinctive, umami rich sake.
Pours clear. Soft nose of fresh rice calf skin and warm sandy beach. The palate is luxurious filling every corner with the velvety nap of suede then quickly it turns dry. With the dryness comes a new dimension of button mushrooms and fresh cashews which linger for some time.
Otokoyama Shiboritate Kimoto Tokubetsu Junmai Namazake Genshu
The bears are back! Pours clear with a soft and inviting nose of bamboo. The palate is relatively rich. Blueberries! Fresh cream! This is so fun. While the palate is pillowy soft, the finish is crisp showing very nice green apple acidity. Made with locally grown Hokkaido Ginpu rice polished to 55%. Share this with friends who doubt Sake.
Shichi Hon Yari "The Seven Spearsmen" Junmai Muroka Namazake
Pours a clear color. Nice grain on the nose but it’s subtle and relatively soft. There’s talcum, just a hint of pear juice and freshly dried hay. This is playing tricks though because it’s a blockbuster in the mouth. Incredibly thick palate with lots of pear juice. Chewy! Fleshy! There’s no way you could predict the depth of the palate from the soft nose. The finish is relatively long but clean echoing more of the grain from the nose. Enjoy this before and during dinner.
Tomita one of the oldest and smallest breweries in Japan: founded in the 1540s and operated with only 4 employees - a Junmai specialist. They even have antique spears from the 1500s. The rice variety is a relatively new one though, developed in the 1960s. It’s designed for Junmai type sake where the rice is the dominant character, not fruity Ginjo aromas. It’s expensive to work with because it’s not as highly bred as some other more common rice like Yamadanishiki. Given the small production volume and high quality, this Sake is very difficult to find, even in Tokyo.
Takahiro Nagayama "Noble Arrow” Tokubetsu Junmai Nama Genshu
From Yamaguchi, 60% polished Yamada Nishiki for the Koji and Hattan Nishiki for the Sake. Last year Taka increased the acidity dramatically for the export only product to create a more stable nama as he was worried it might not be drank quickly enough. This year’s has even more pronounced acidity. There’s a juicy riesling quality to the palate before the limestone rich water shows through on the finish. A great one to pour for wine geeks and an easy pairing for most foods. Tasters said tinned sardines created that magical 1+1=3.
Ohyama "Tomizu: 10 Water" Tokubetsu Junmai Muroka Namazake Genshu
New! Never imported before. This is a very unique, ancient style that only this brewery has revived. The recipe uses 10 Koku of water instead of 12 Koku (essentially equal to using 20% more rice) resulting in a thick and juicy sake with deep and complex aroma of fruits and grain. Pours slightly yellow. The nose is very Koji rich with some toasted peanut and roasted Chestnut. The palate is honeyed. I get these wonderful flavors of milk chocolate covered nougat, like some secret Austrian candy bar. Drink this with steaks and a hunter sauce or miso creamed kale.
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