These often overlooked sake are sure to be a reliable presence in your home. All have so much heart put into their development, and a desire from the brewery for you to enjoy to the fullest. Understated and nuanced as not to distract from your meal but to enhance any pairing, with a unique ageable sake to enjoy, too.
This month’s Sake Box includes sake from six breweries that all have their own unique past and present ideas about sake. To help you better understand the brewers’ thoughts and feelings, we have provided a video for each sake. In these videos you’ll get a little peek at where the sake is made, as well as hear directly from the company presidents, directors and ambassadors about their sake! Not only do they give their ideas, but also some of their own food pairings. Then Sachiko, our Portfolio Manager, takes you through a short tasting. We encourage you to sip along!
Kikusui “Karakuchi” was released in 1978, with the aim to create a clean, clear and dry sake with ample umami that would elevate any type of food pairing. 100% high quality local Niigata sake rice is used with umami components left in the rice. Pasteurization is done just once so that in-bottle maturation brings another depth to the flavor while still offering a freshness coming straight from the brewery. (300ml bottle)
Kijoshu is a very special brew made with some of the brewing water replaced with finished sake. Made with Hakkaisan’s signature snowmelt brewing water, local sake rice and extra amounts of carefully made koji, the result is a luxurious, sweet and ageable beverage fitting as a dessert and night cap. Enjoy it over ice cream, hard and aged cheese, dried fruits, fresh fruit with cream, chocolate and even pound cake. (300ml bottle)
Brewed as a team belonging to the Nanbu Toji Guild, they’ve carefully fermented the mash at low-temperatures in small batches using pure yeast strains, pristine local water and Yamadanishiki rice. The resulting sake has an aroma of white flowers and a hint of licorice. The subtle sweetness from the rice, supple and satisfying texture, and a dash of acidity balances playfully on your palate leaving you wanting more. (300ml bottle)
Itteki means one drop, and nyukon means putting your spirit, heart and soul into it. Every drop of this sake has the brewmaster’s soul poured into it. Creating an understated sake never to interfere with your meal was very intentional, and required generations of brewing knowledge and further refinement of their craft. Expertly balanced and unassuming, this staple is very versatile to adapt to different temperatures, settings and pairings. (300ml bottle)
Yumetsukiyo was created for the U.S. market in 2015 as a quality daiginjo packed with the local flare of Japan. Shizukuhime rice developed in Ehime Prefecture happens to be perfectly compatible with Yugabuchi water used at the brewery, resulting in a clean sake with a soft, expanding texture on your palate. Their wish is that people who drink it on a moonlit night would enjoy a dreamy effect. (300ml bottle)
Shuhai is a red, flat and lacquered sake vessel used for celebrations. Former president of Chiyonosono always longed to revive the quality junmai they made before the war. Finally in 1967 when they were able to make junmai sake once again, they shared the first fresh press with a gigantic shuhai. Ever since then, they’ve named all their junmai sake “Shuhai.” It’s a shared promise for continued dedication and happiness. (300ml bottle)