Rice Wine (Sake)

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Sake is a rice wine crafted in Japan that creates sweet and acidic wines. The overall quality of the sake wine itself comes from the type of rice used. High quality sakes require rice varieties that are typically high in starch content. The brewing process for sake is a complicated procedure which requires skill to balance the sweetness and acidity of the wine. Rice varieties that dissolve without difficulty in the water and soaks up water are typically sought after by brewers. comes from Japan and is used to produce some of the highest quality sake today. The best sake comes from the smaller brewers who use special water that comes from underground aquifer or mountain streams. Soft or hard water and water that is rich or poor in minerals can have a direct impact on the taste.Koji mold is used to break down the starch during the brewing process. The mold breaks the molecules into sugar that is used as food for the cells in the yeast.The yeast that is used during the sake brewing process with dramatically impact the fragrance and flavor of the sake. The rice is washed, and then rinsed, and soaked before it goes through the steaming process. Water is added to the fermenting moromi in the tanks with rice, water, and koji added. Water is also added at the end to bring down the level of the alcohol level. Sake rice is classified into five groups with only three being used for premium sake. The highest class of rice is then divided into two classes. The brewing process for sake wines is a complex procedure that includes transferring and converting the starch in the rice to sugar. From there, the process converts the sugar into alcohol. Sake brewers love rice varieties that contain an abundance of starch, which makes it easy for them to craft the wine. This makes it perfect for creating koji mold. Some rice varieties, including Yamada Nishiki, crafts sake wines that are characterized as refined and complex increasing its depth of flavor during the aging process. Rice varieties may not be easy to cultivate, although the variety may be perfect for sake brewing. Farmers must make sure that the roots and stalks are strong enough to support the rice because of its size.

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Sake Matsuno Kotobuki Matsucup Futsushu (180ml)

$12.00 $10.00

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This fresh, subtle Honjozo has a lovely nose of cantaloupe, leek, fresh clay and pear. With just a hint of sweetness, the palate is light bodied with alluring flavors of burnt caramel, chalk and marsh-mallow and a classic Honjozo clean, dry finish.

Versatile with all foods, Grilled Fish, Paella, Smoked Fish, Fried Fish or Fried Chicken. Cheese: Foggy Morning, Prima Donna, Domaine de Village.

Sake Namazake no Jozen Junmai Ginjo (300ml)

$40.00 $25.00

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This unpasteurized sake is exciting and lively with a nose full of citrus, apple blossom and shizo. The palate is equally as bold featuring fresh persimmons, marshmallow and slightly underipe stone fruit. The finish is clean showing soft minerality.

POLISHING RATIO: 60%
ALCOHOL: 15.5
SMV +/-: +5.0
ACIDITY: 1.6
RICE KOJI: GOHYAKUMANGOKU
RICE KAKE: KOSHI IBUKI
YEAST STRAIN: K1801

FOOD PAIRINGS: Sushi Nigiri with fatty fish, oysters, omelettes, Lighter Italian, Chinese or French dishes
CHEESE PAIRINGS: Mildly ripe Coulommiers or Brie, Italian Raschera

Sake Namazake no Jozen Junmai Ginjo (720ml)

$80.00 $55.00

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POLISHING RATIO: 60%
ALCOHOL: 15.5
SMV +/-: +5.0
ACIDITY: 1.6
RICE KOJI: GOHYAKUMANGOKU
RICE KAKE: KOSHI IBUKI
YEAST STRAIN: K1801

FOOD PAIRINGS: Sushi Nigiri with fatty fish, oysters, omelettes, Lighter Italian, Chinese or French dishes
CHEESE PAIRINGS: Mildly ripe Coulommiers or Brie, Italian Raschera

Sake Sawahime Tokubetsu Honjozo

$40.00 $35.00

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This inviting Honjozo is full of floral, quince, dried mango, anise and hazelnut aromatics. On the palate this sake has medium body and a smooth mouth feel. Forward flavors of persimmon and black pepper with lively acidity gives this sake a beautiful balance.

Pair this with: Salmon teriyaki, chicken meatballs, glazed ham, spinach and bacon salad; served warm with Shabu Shabu

RICE POLISHING RATIO: 60%

ALCOHOL: 15-16%

SWEET/DRY: +5.0

FOOD PAIRINGS: Duck, Grilled salmon, Chicken meatballs, Glazed ham, Chinese, Italian, Cured Meats
CHEESE PAIRINGS: Comte, Mimolette, Pecorino

Sake Sawahime Yamahai Junmai (300ml)

$30.00 $25.00

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From the Tochigi Prefecture.

This sake has aromas of gardenia, ripe kiwi, papaya, green peppercorn, aged comte cheese and notes of nutmeg, mushroom, toasted oat and yeast. This sake is bright, dry and lively with medium plus acidity, and full bodied on the palate with a long finish.

Rice Koji: Hitogokochi
Rice Kake: Hitogokochi
Yeast Strain: KT-901

FOOD PAIRINGS: Smoked or oily fish, fried Calamari and Fish Tempura, Fried Chicken
CHEESE PAIRINGS: Foggy morning, slight ripe Brie, Raschera

Sake Senjo Junmai Daiginjo (300ml)

$32.00 $25.00

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Juicy & Refreshing. Full of fruity flavors with clean sweetness. Brewed with Hitogokochi, the special sake rice harvested in Nagano, and natural water slowly filtered down the Japan Alps. In 1866, toward the end of the Edo period, Matsujirou Kurogouchi and his family started a small sake brewery currently called Senjo named after Senjo Ga Take, a 3000-meter peak in the Japanese Alps. Today Senjo Brewery strives to combine art with science and old skill with new technology by adding modern twits to the rich historical traditions of Sake brewing.

Pair with Deep-fried fish with sweet & sour sauce, Young sweetfish tempura (chiayu tempura), Caesar salad.