Sake is my other love (shhh, don't tell my wife, Absinthe). I was obsessed with sake years before I had even HEARD the word "Absinthe" uttered. It is fascinating how rice and water can create the wealth of unique flavours from the labourous production methods.
Of course, local availability has been limited in years past, so it was incredibly difficult to try a large variety of brands without a lot of work. But more recently, a few of my favourite places have finally started carrying some higher-quality stuff in the form of several Ginjo and even a lone Dai Ginjo. The last 3 years or so I have been focused so exclusively on absinthe, I haven't had a lot of time for sake, but after purchasing a bottle for an early Christmas present last year I've been steadily getting back into it. Also after seeing Beau of
Sake Social (which I'm a member of) on Wine Library TV for the
Sake Education Episode back in June, the excitement returned like it hasn't for years hearing him speak so passionately on the subject. I bought my second sake-themed book, Sake: A Modern Guide immediately concluding the show and finished it just a few days ago.
I was too busy to make it down to the specialty shop yesterday, but I am determined to get another nice lineup of sake soon. I sincerely wish I had better documented with photographs and tasting notes my brands over the years, especially with confusing name translations (See "The name Game" on SS).
For any other enthusiasts, please, share your thoughts and brand suggestions.
I've been a member of the Toji Masters Club at
Sake One for some time now. Their Sakes are amazing. I'm quite fond of their G brand.
Haven't had a sake that I liked .
I love Budweiser and krab sticks.
Ben - You'd love the restaurant Digestif. Their wine list is in a 1 inch thick binder with about 1500 different wines in house. Sakes have 2 full pages. You'd love it. Just so you know, there's allot of Asians out there giggling and asking "Would you like the raw fish to go with your hot wine?"
(08-15-2009 09:05 AM)Brian Robinson Wrote: [ -> ]I've been a member of the Toji Masters Club at Sake One for some time now. Their Sakes are amazing. I'm quite fond of their G brand.
Yes, I've had two of their offerings and enjoyed them both quite a bit! I will have to check their website for the names, though, I remember them only by the label.
(08-15-2009 01:31 PM)absinthejack Wrote: [ -> ]Just so you know, there's allot of Asians out there giggling and asking "Would you like the raw fish to go with your hot wine?"
Most of the servers know better, but they're catering to the stereotypical serving style that a lot of unaware people are expecting.
Speaking of, if anyone has any good pairings, let's hear 'em. I bookmarked a few from the Guide that I intend to give a go.
Just got back from buying some sake. Man, have things changed in there! It looks like they've given up on the premium stuff and have replaced quite a few with entry-level brands. There were only two (out of about 15 available brands) over $20. A lot of it looks to be highly Americanized sake with rubbish like "ULTRA PREMIUM SAKE" on the label of a $12 Gingo. I discussed it a bit with one of the guys I usually talk with (also a sake lover of many years) and he voiced the same concern, though there is nothing he can do, as the brand ordering is handled by the wine expert.
Anyway, three new Ginjo brands, one of which is an organic Nigori. I'll post some pics tonight if I get a chance.
First 3 on my list to buy at the Premium Wine & Spirits shop near my office in PA...
Masumi Karakuchi Ki-Ippon (JG) 31.99
Jizake Matsunomidori (DG) 44.99
Yonetsuro 500 ml (DG) 26.99
(08-15-2009 09:05 AM)Brian Robinson Wrote: [ -> ]I've been a member of the Toji Masters Club at Sake One for some time now. Their Sakes are amazing. I'm quite fond of their G brand.
I just opened and drank a Momokawa Japan DG... it was sooooo good!
The Nigori I had was SakeOne. It was good quality, but I'm not fond of coconut, and did not realize it would be so prevalent. Even so, it's not going to discourage me from trying another of theirs!
This was my third selection from them.
I think I'll save the last bottle for the housewarming party in case it's something the guests are interested in trying.
By the way, good to have you here, Neorebel! I'm positive you're a member of a sake forum, which do you frequent?
Had a bottle of Momokawa Kanzukuri Ginjo Junmai Nama Genshu on Saturday. One of the best sakes I've ever tasted. Tons of fruits including apricots, nectarines and bananas with some mushroomy earthiness. Extremely silky.
I also poured about an ounce of it into my bowl of pomegranate seeds and it added an amazing depth of flavor and aroma. Highly recommended.
Very cool, I tasted SakeOne's genshu last week and thought it was average, but that sounds much tastier. Thanks Brian, I have added it to my wish list! I have never tasted anything less than excellence from Momokawa, it's always a safe bet!
These are the brands I tried this past week:
Ohyama Tokubetsu Junmai (15%, Yamagata prefecture): Fruity nose of anise and fresh pear. Underlying sweetness builds up to a smashing, crisp finish that lasts. Wow. Wonderful acidity, very full and entirely satisfying. I really, really enjoy this, especially given how inexpensive it is. Underlying sweetness. One of my favourite value sake brands to date.
Otokoyama Tokubetsu Junmai (16%, Hokkaido prefecture): Almost clear, slightly sweet grain and dandelion flower nose. Soft and somewhat neutral to the point of almost being watery. Ridiculously easy drinking, but the finish is rather bland. Nice enough, but I've had better.
The bottle speedle brought me, Wandering Poet Junmai Ginjo from Shimane, turned out to be great as well. I was pleasantly surprised at the tinge of tartness at the tail end of the finish, and the flavourful banana notes and heavy cream middle were in perfect balance.
Doing a tasting later tonight with a few friends, but after this I'll have to slow down, as I don't like too many open bottles at one time.
I was wondering if that crap I got was any good.
I've had a couple more brands since last week's group tasting:
Hitori Musume Junmai Nigori (14.5%, Ibaraki prefecture): Not nearly as intrusively thick as some of the other nigori varieties I've tasted, but has this strange sour funk about it that just bothers me. Not as bad as BdF, of course, but...
Yuho “Happy Rice” Junmai (16.4%, Ishikawa prefecture): I was getting a sassafras-like character from the combination of the range of flavours, but there was such a wealth of subtleties in the background I was taken aback. Nice bit of anise sweetness and low-impact spiciness. Yum! If this brew embodies the style of the Ishikawa prefecture I need to explore many, many more brews from this area! HIGHLY RECOMMENDED. Best at room temp by a long shot. Excellent.
Tsukasabotan “senchu Hassaku” tokubetsu junmai (15%, Koichi prefecture): Tasting mine at room temp. It's nice; light but not treading into watery territory. You can REALLY pick up on that marshmallow in the nose, big upfront whallop of apple. It has some great body to it, yes, very mellow flavour, slightly nutty, but still quite soft. It makes me want to drink it in place of hot chocolate on a cold winter night.! I'd say the apple is like "green apple" in particular. Really abrupt finish. Only problem is the finish is slightly bitter, but overall a GREAT lighter style sake!
I made 5 gallons once....never again...pain in my ass and smells like cheese haha
I tasted some unknown brand a retired cop/buddy of mine brought when I was working in Salt Lake on a project. After he used the microwave to heat it in my hotel room I was not too impressed... I knew being a cop in Watts District all those years musta messed him up. I just remember drinking beer after one glass of that nastiness. Never tried it again. This must have been 10 years ago.
Yeah, it's a common misconception that sake should be heated, but in reality it destroys the nuances (or ruins completely) for most brands. Not to mention, unless you really have a thing for it, most people are going to find any kind of warm booze to be gross...
It'd be like me serving Meadow of Love to you with hot water diluted 1:1. Good absinthe, bad way to serve!
If you ever decide to give it a go, post back here and I can recommend a prefecture/bottle based on your preferences.
Latest sake tasted:
Jozen JG tonight...highly, highly impressed. This is one of those sake brands that tastes just like the (soft pink) label is teasing. Good Lord, I love this stuff. Gorgeous nose with an incredible balance of fruity and flowery. Notes of fennel, cotton candy, and...fufu berry! I MUST buy more of this! This baby must have freshened herself up a bit before I had a go at her, because she tastes as clean as fresh linen in the summer wind. Also a ginger-like very very subtle spiciness is introduced tactfully mid-palate that just pulls everything together. Worthy ever penny.
Also tasted another Dai Gingo, but I cracked it open a bit late and I ended up being too tired to sit down and take serious tasting notes. Overall it was good, but for a DG there weren't many nuances past the semisweet pear. Loses a ton of body after being in the fridge, too.
Cracked open another this evening, Ozeki karatamba sake, tasted at room temperature. I tried two of Ozeki's other products (US) and was not impressed, but this imported brand is a clear step up. I could be wrong, but judging by the in-between rice milling grade and distinct taste I'd say it is a Tokubetsu Honjozo (label is in japanese). My sinuses are not 100% yet, so I'm probably missing some nuances, but there was a mild fruity aroma, similar to orange creme. Taste is also fruity, but untypical in the sense it is not citrusy or berry-like, little sweeter than I though but still somewhat light. Kind of a bitter nutty end I was not too fond of brought down what I thought was otherwise an excellent brew. Overall I would suggest it for the price.
Also as a follow-up to the Dai Ginjo I mentioned in my last post, it is totally drained of flavour and becomes very average once it hits the fridge, best to finish with a friend or two the same night of opening. The Jozen retains it's qualities even after a prolonged stay in the fridge.