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"P U R E S A K E"
"P U R E S A K E"
The reputation of sake, or nihonshu as it is known in Japan, suffered from years of mass-production methods that began in the post-war period, much like wine and spirits did across the world. For sake, these methods included the addition of grain alcohol and other additives. Thankfully, a small group of brewers are trying to reclaim the traditional methods of making natural, hand-crafted, quality, junmai sake--with only rice, water, and koji. The producers listed here are some of the ones trying to bring sake back from decades of abuse.
See the bottom for a helpful glossary of terms.
The reputation of sake, or nihonshu as it is known in Japan, suffered from years of mass-production methods that began in the post-war period, much like wine and spirits did across the world. For sake, these methods included the addition of grain alcohol and other additives. Thankfully, a small group of brewers are trying to reclaim the traditional methods of making natural, hand-crafted, quality, junmai sake--with only rice, water, and koji. The producers listed here are some of the ones trying to bring sake back from decades of abuse.
See the bottom for a helpful glossary of terms.
All sake are served in 6 oz carafes.
Tentaka Shuzō | Hawk In The Heavens Tokubetsu Junmai Sake (Yuzukami, Nasu Nogahara, Tochigi)
RICE: GOHYAKUMANGOKU
Medium, Dry, Roasted Walnut, Yeast Rolls, Cut Grass, Toasted Sesame, Truffle
[Seimaibuai: 55%] [ABV: 15.6%] [Serving Temp: Warm]
13
Heiwa Shuzō | "Kid" Hiyaoroshi Junmai Ginjo (Kainan City, Wakayama)
RICE: GOHYAKUMANGOKU
Medium-to-Full, Dry, Banana, Ripe Apple, Apple Pie, Apricot, Blueberry, Grape, Rice Pudding
[Seimaibuai: 50%] [ABV: 15%] [Serving Temp: Cold]
15
Shata Shuzō | Tengumai 50 Junmai Daiginjo (Ishikawa, Chubu)
RICE: YAMADA NISHIKI
Medium, Semi-Dry, Lime, Mushroom, Pear, Mint
[Seimaibuai: 50%] [ABV: 15.5%] [Serving Temp: Cold]
16
Akishika Shuzō | 2013 Okushika, Junmai Gingo Yamahai Muroka Namagenshu (Osaka)
RICE: YAMADA NISHIKI
Medium-to-Full, Honeydew, Fuji Apple, Orange, Banana, Vanilla, Caramel, Marshmallow Root, Black Pepper
[Seimaibuai: 60%] [ABV: 18%] [Serving Temp: Room Temperature]
21
Akishika Shuzō | Akishika Yama Omachi, Junmai Yamahai Muroka Namagenshu (Osaka)
RICE: OMACHI
Full, Apricot, Lemon Peel, Dashi, Cedar, Thyme Stem, Daffodil
[Seimaibuai: 70%] [ABV: 17%] [Serving Temp: Room Temperature]
18
Terada Honke | Shizen No Manma, Junmai Muroka Namagenshu (Chiba)
RICE: MIYAMANISHIKI, DEWASANSAN
Full, Lemon, Honeydew, Dulse, Maitake, Osmanthus, Banana Blossom, Jiuniang Soup
[Seimaibuai: 70%] [ABV: 19%] [Serving Temp: Room Temperature]
20
Terada Honke | Katori 90, Junmai Muroka Namagenshu (Chiba)
RICE: KOSHI-HIKARI, YUKIGESHO
Full, Dry, Butterscotch, Morel Mushroom, Lemon Peel, Star Anise, Banana, Barley Tea, Manchego
[Seimaibuai: 90%] [ABV: 19%] [Serving Temp: Room Temperature]
20
Mukai Shuzō | Ine Mankai, Junmai Genshu (Ine, Kyoto)
RICE: MURASAKI KOMACHI (RED RICE), KYO NO KAGAYAKI
Full, Sweet, Pomegranate, Green Olive, Raspberry Vinaigrette, Rose Hip
[Seimaibuai: 92% & 70%] [ABV: 14.2%] [Serving Temp: Cold]
19
Mukai Shuzō | Kyo No Haru, Junmai Muroka Namagenshu Nigori (Ine, Kyoto)
RICE: KYO NO KAGAYAKI
Full, Dry, Coconut Water, Kefir, Asian Pear, Under-ripe Pineapple, Sourdough Toast, Rice Pudding
[Seimaibuai: 67%] [ABV: 17.5%] [Serving Temp: Cold]
18
Miyakobijin Shuzo | Yoigokochi Yuzu, Junmaishu (Minamiawaji, Hyōgo)
RICE: GOHYAKUMANGOKU
Full, Dry, Yuzu, Sour Orange, Lime, Orange Blossom
[Seimaibuai: 65%] [ABV: 7%] [Serving Temp: Cold]
13
B E R M U T T O
B E R M U T T O
Similar to Vermouth, Bermutto is Aromatized Junmai Sake, Fortified with Kome Shochu
Oka | Kura Bermutto (Kumamoto, Japan)
Rice, Yuzu, Kabosu, Sansho Peppercorn, Yomogi (Japanese Wormwood)
[Seimaibuai: N/A] [ABV: 18%] [Serving Temp: Cold]
18
HELPFUL TERMS
HELPFUL TERMS
Daiginjo – Made with rice polished to a minimum of 50%. This is considered by many to be super premium nihonshu.
Hiyaoroshi - Pasteurized only once (most nihonshu are pasteurized twice)
Honjozo – Light, mildly fragrant nihonshu polished to a minimum of 70% with a small amount of distilled alcohol added to extract aroma and flavour.
Genshu - Undiluted or diluted to no more than 1% drop in alcohol. Typically 18-22%, though lower ABV is possible.
Ginjo – Made with rice polished to a minimum of 60%. This is considered by many to be premium nihonshu.
Junmai – “Pure Sake” (meaning: no alcohol added); creates fuller-bodied and more acidic nihonshu. Without a ginjo or daiginjo designation, then it means it is made with rice polished to a minimum of 70%
Kimoto - the traditional orthodox method for preparing the starter mash, which includes the laborious process of grinding it into a paste. This method was the standard for 300 years, but it is rare today, known for its earthy flavors.
Koji - The mold that converts the rice starch into sugar; an essential element in sake production.
Muroka - Nihonshu that has not been charcoal filtered
Nama or Namazake - Nihonshu that is unpasteurized
Nigori - Unfiltered sake or sake that has had rice sediment added back in, creating a cloudy and creamy sake.
Nihonshu - In Japan, "sake" is actually the term referring to all alcoholic beverages, whereas nihonshu is specifically the beverage we know of as sake in the West.
Yamahai or Yama-oroshi - a simplified version of the kimoto method, introduced in the early 1900s, also known for its earthy flavors.
Seimaibuai - Rice polishing ratio
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