Sake
Our first Sake tasting is a delightful journey into the world of this traditional Japanese rice wine. As you sample different types of sake, from the crisp and refreshing Junmai to the fruity and aromatic Ginjo, you'll begin to appreciate the nuances that each brewing method brings. Enage with our knowledgeable host, Hideyo Hayashi, to enhance your experience, providing insights into the production process and helping you discover your personal preferences.
Sake, in its most basic definition, is an alcohol that is made from fermented rice. The key word here is "fermented." Sake uses a natural fermentation brewing process and is not a distilled alcohol, like a vodka. Sake is brewed from four basic ingredients: rice, water, koji and yeast.
Junmai, Ginjo, Daiginjo, Honjozo and Namazake are the five main kinds of sake. They are brewed in slightly different ways and make use of different percentage of milling (sanding the rice) and hence, have a unique taste.
@ Humble Vine
Dec 11th
2-8 PM
Wine Tasting: $25
Dewazakura, “Oka” Cherry Bouquet Ginjo Yamagata, Tohoku, Japan $39
Coming from the “Ginjo Kingdom, Yamagata” and the first prefecture to obtain Geographical Indication in Japanese sake, Dewazakura is a truly iconic brewery known for their leadership in the industry. They started exporting sake in 1997 and currently export to 35 countries. Dewazakura “Oka” Cherry Bouquet debuted in 1980 and quickly became a fan favorite product instigating the Ginjo boom in Japan.
A beautiful floral aroma reminiscent of cherry blossoms, peach, and spring water. A dry start, Soft and creamy with dried fruit overtones, A subtle melon finish, Increasing viscosity as it warms in the mouth, An overall floral perception from start to finish. Needless to say it’s won multiple trophies and grand prix accolades internationally.
Kokuryu/Kuzuryu, Junmai Fukui, Japan $31
Its water is drawn from the subterranean flow of Kuzuryugawa (Nine-Headed Dragon River), famed since ancient times for its delicious taste. Kokuryu’s founder, Nizaemon Ishidaya, built the original brewery in 1804 near the temple of the Soto Zen. Nizaemon’s descendants have been making sake there ever since.
It offers a harmonious blend of savory umami, mild sweetness, and delicate acidity. Inviting hints of roasted nuts, earth, and subtle fruit undertones. Full-bodied with a smooth texture that lingers pleasantly on the palate. Clean and crisp, leaving a lasting impression of balanced complexity.
Kamoizumi, "Autumnal Elixir” Junmai Daiginjo Hiroshima, Japan $35
Kamoizumi is brewed in Saijo, one of Japan’s top three brewing areas, three hundred years ago due to its delicious water, cold brewing climate and ready supply of seasonal workers. Hiroshima sakes are said to possess both delicacy and strength.
Kamoizumi brewery emphasizes the use of high-quality sake rice. They do not employ carbon filtration in most of their products, resulting in a slightly yellow-colored sake with a full-bodied, rich flavor
Faint notes of persimmon, shiitake, and autumn leaves. It has a mellow flavor with a mild, earthy sweetness.
Kagatsuru, Umeshu (PlumWine) Kanazawa, Japan $35
The Yachiya family has been crafting sake since 1583, originally made exclusively for the leading general of the Kaga region. Kagatsuru was established giving a nod to the Kaga region itself and Tsuru, the Japanese name for crane, believed to live for a thousand years, bringing good fortune and happiness.
The castle town of Kanazawa is picturesque, with cobblestone streets, charming buildings, and plum trees! The brewers used local small and medium sized Kanazawa plums to craft this beautiful umeshu. The plums used are a bit more tart, so expect a healthy dose of tartness with undercurrents of sweetness.