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I’ve been waiting a long time for this tasting … over TWO YEARS to be exact.  Cue the choir singing and shine the bright lights on my face … next Friday night (05/18) we are having our FIRST DASSAI SAKE TASTING!  

For those of you who don’t already know this, Dassai 50 was the sake that really got me (Malcolm) into drinking sake before we opened the shop.  I remember having my first sip and being bewildered by the floral aroma and fruity flavors, wondering how sake could taste so darn good?  The fact that Dassai 50 is so reasonably priced for a Junmai Daiginjo didn’t hurt as well.  It soon became my everyday favorite sake and continues to be my “go to” sake today.

Next FRIDAY we have the special treat of sampling FIVEdifferent sake from Dassai, including their super high end Dassai 23 and a brand new Dassai Sparkling Sake that has just been introduced to Hawaii.  We also have the pleasure of hosting Dassai Representative, Ms. Yumi Ohira, who will be here from Japan to pour her sake for us and answer our questions.

Ms. Ohira was nice enough to accommodate our request of having her pour for us, but to do so we needed to schedule this tasting for a Friday instead of Saturday. This is why we’re sending out our email notice today instead of our usual Monday.  We hope everyone will still be able to make this tasting and join us for what should be a very fun and exciting evening.

DASSAI
COMPLIMENTARY SAKE TASTING & SALE
FRIDAY, May 18, 2012
5:00pm to 8:00pm

Here is the lineup for next FRIDAY.

DASSAI 50
Junmai Daiginjo

Malcolm’s favorite and the one that got him started, this Junmai Daiginjo begins with lively floral aromas and well rounded flavors of fruit and candy.  Delicate and elegant yet flavorful and aromatic.      

DASSAI 39
Junmai Daiginjo

Light and balanced with soft fruity flavors and a mild acidity.  For when you want something smooth and drinkable that is not too precocious.  The “39″ in it’s name means the rice was milled down to 39% of it’s original size.

DASSAI 23
“Ni-wari San-bu”
Junmai Daiginjo

Using Yamada Nishiki rice that has been milled down to a ridiculously tiny 23% of it’s original size, this ultimate sake has a delicate fruity aroma and a refined flavor profile.  Beyond smooth, this is the one sake you need to try.

DASSAI 50 NIGORI
Junmai Daiginjo

Unlike most other Nigori Sake, this one’s not overly sweet and has a lighter rice sediment than most.  It has a nice full flavor but still drinks remarkably smooth and ends with a refreshing semi dry finish.

DASSAI 50 SPARKLING NIGORI
 Junmai Daiginjo

Brand new to Hawaii, this sparkling sake is also a nigori sake but with a very light rice sediment.  Soft aromas of anise turn to mild flavors of coconut and pineapple and then finishes with a refreshing “effervescence”.

So please join us this Friday for our first DASSAI SAKE TASTING.  Try Malcolm’s favorite Dassai 50 and meet Ms. Ohira from Asahi Shuzo Brewery.

Kanpai,
Malcolm & Nadine Leong
The Sake Shop

DASSAI
COMPLIMENTARY SAKE TASTING & SALE
FRIDAY, May 18, 2012
5:00 pm to 8:00 pm

Asahi Shuzo

Asahi Shuzo, is located deep in the moutains of Yamaguchi prefecture, the most southern prefecture of the main Japanese island of Honshu.

The brewery is owned and run by the Sakurai family and crafts only premium Junmai Daiginjo sake using almost exclusively high end Yamada Nishiki rice.

Otter Festival
The name “Dassai” translates to “Otter Festival”.  Part of this comes from the ancient name for the area of Yamaguchi prefecture where the brewery is located.

In the old days, many otters could be found in the nearby rivers and streams of this area.  The otters would often lay out the fish they caught on the shores of the river, just like they do at Japanese festivals. This led to the reference “otter festival” but there is also more.

A famous haiku poet named Masoka Shiki who lived over a century ago referred to himself as “Dassai” because of his propensity to scatter his reading material all over the floor of his room in the same manner that the otters would spread out their fish.

Mr. Shiki was instrumental in creating a revolution in Japanese literature during his time, and Asahi Shuzo shares a similar philosophy with him. Rather than become complacent with existing traditions and techniques, they also wish to reform and revolutionize how sake is made in order to produce a superior product.   

Preparing Rice
When crafting their sake, Asahi Shuzo has always tried to incorporate the new along side the traditional.  Some of their brewing methods make use of ancient tools and are done by hand, while others take advantage of extremely modern technology.

Dassai Centrifuge Machine
They’ve been the “first” in many areas including the first to use a centrifuge to “press” their sake as opposed to using a more traditional “fune” or large pressing machine. 

Asahi Shuzo is also one of the first breweries to be able to brew sake year round, which allows them to put out a more consistent product.

Kosher Sake?

Another unique distinction of Dassai sake is their recent certification as a kosher sake.  This certification was not easy to achieve, and took over a year to finish.

Everything from their rice and yeast to all of the machines that they use were scrutinized and validated.  Asahi Shuzo is the first sake brewery to have every sake they make be certified as kosher.

Dassai 23 Rice
It once held the record of having the smallest milled rice and we’ll be sampling it this Friday.  Super premium Dassai 23 is truly the sake that defines Dassai.

The “23″ means the rice was milled down to 23% of it’s original size before brewing.  This means 77% of the rice was polished off leaving a small itty bitty rice kernel.

The reason they do this is the center of the rice grain is where more of the pure starch is located.  The outside of the rice grain is where most of the fat and proteins are located.

Pure starch produces a cleaner more elegant flavor while fats and proteins tend to produce more off flavors.  As you can imagine, this sake is not cheap, but well worth it’s price when you consider the cost involved in producing it.

Hoyo Banner

You’re not going to want to miss this Saturday’s tasting because of a very SPECIAL sake we plan to sample. Many of you are already familiar with the exceptional sakes from Hoyo, including their ultra smooth Kura No Hana. But you’ve probably never heard of or tasted their special Yamadanishiki Daiginjo.  That’s because this sake normally never makes it out of Japan and is limited in production.

Well, this Saturday you have the rare opportunity to sample and purchase this special sake at the shop.  Our importer, World Sake Imports, has made a special one time purchase of Uchigasaki’s entire stock of Yamdanishiki Daiginjo and Mr. Yoshiharu Suzuki will be pouring it for everyone at this Saturday’s tasting.

To make this tasting even better, the new batch of Masumi Arabashiri has just been released and we’ll be tasting that as well.  Just for fun, Yoshi will be bringing some Arabashiri from last years batch so we can sample the two “vintages” side by side.

HOYO
COMPLIMENTARY SAKE TASTING & SALE
Saturday, April 28, 2012
1:30pm to 7:30pm

Here is the lineup for this Saturday.

HOYO YAMADANISHIKI
“Last Chance at Love”
** NEW TO HAWAII **
Daiginjo

Gentle, smooth and lovely, this rare sake reveals it’s charms gradually.  The enticing aroma slips perfectly into a swirl of flavors that includes peach, spice and anise. Having matured gracefully with aging, this lovely sake is now at it’s peak. 

HOYO KURA NO HANA
“Fair Maiden”
Daiginjo

Transparently light and touched with a sweet kiss of anise, irresistable winsome grace and charm.  It’s lovely floral aroma and luscious flavor extend a demure invitation to the world of sake.

HOYO MANAMUSUME
“Farmer’s Daughter”
Junmai

A welcome departure from commonly served “dry” junmai sake:  mild, soft and gently evocative.  Crafted from Manamusume rice grown only in Miyagi prefecture.

HOYO GENJI
“Shining Prince”
Junmai

With it’s distinctive taste of cedar, grass and citrus, Genji delivers a crisp and refreshing “cold sake” experience. Falls midway between robust junmai and and refined ginjo sake expressions.

MASUMI ARABASHIRI
“First Run”
Junmai Ginjo Nama Genshu
Lovely fragrant aroma, then vivid clean taste and a graceful finish.  This spring release is young and playful yet possesses surprising finesse.  A not to be missed connoisseur’s delight from Masumi.

So please join us this Saturday for our Hoyo Sake Tasting!  Sample some rare Hoyo Yamadanishiki Daiginjo and some newly released Spring Masumi Arabashiri.  Oh, and don’t forget to say hi to Yoshi.  Hope to see you Saturday!

Kanpai,
Malcolm & Nadine Leong
The Sake Shop

HOYO
COMPLIMENTARY SAKE TASTING & SALE
Saturday, April 28, 2012
1:30 pm to 7:30 pm

Uchigasaki Brewery

Uchigasaki Brewery is located in Miyagi prefecture and was founded in 1661 by Uchigasaki Sakuemon.  It is the oldest sake brewery in Miyagi and continues to be family run.

Tomiya village where the brewery is located was built by Sakuemon’s father, Uchigasaki Oribe.  Oribe was a samurai lord with the Date clan and had been ordered to build Tomiya village by the famous samurai warlord, Date Masamune himself.

Hoyo Yamadanishiki Daiginjo
This Saturday we have the rare opportunity to sample a high end sake that is usually never seen outside of Japan.  In fact, this will be the first time that this sake will be available for sale in Hawaii and the US.

Our importer, World Sake Imports, has made a special one time puchase of this sake to help Uchigasaki Brewery.

After the Tohoku earthquake and tsunami struck, the demand for premium sake in the Tohoku region diminished greatly.  Uchigasaki Brewery which is located in Tohoku was also effected by this.

World Sake Imports made a decision to purchase the Brewery’s entire remaining inventory of this high end sake (600 bottles).  This is all there is for Japan, the United States and Europe.

There is also something that makes this specific batch of sake extremely special.  Normally when they brew this particular sake they let it rest in the brewery for around 12-months prior to bottling.

This time however, because of the earthquake and tsunami, they were unable to complete the brewing process and ended up letting this batch sit an additional 6-months before they were able to bottle.

The result is a smoother, complex and more elegant flavor that is truly wonderful.  Of course we had to sample some of this sake prior to the tasting (strictly for quality control reasons) and it has quickly become another one of Nadine’s favorites.

What is Arabashiri?
The other special treat for this Saturday is Masumi Arabashiri, a seasonal sake that it released each Spring.  The word “Arabashiri” is the name given to this particular sake but it also has a separate meaing as well.

When a batch of sake has finished the fermentation process it is pressed before bottling in order to strain out the unfermented rice patrticles and produce a clear liquid.

Picture Courtesy of Sake World
In order to do this the sake “mash” must be put into some type of press, whether it be mechanical or manual. A traditonal type of press that is still used today is called a “fune”.  It is basically a large wooden box with a lid and a hole on the bottom.

Picture Courtesy of Sake World
When using a fune, the sake is first placed into meter long cotton bags that are then laid in the fune. Eventually a lid is placed over the bags and cranked down to press the sake.

Before the lid and any pressure is applied, some sake will already begin to filter out through the bags just from their own weight.  This free run or “first run” of sake is known as Arabashiri.

Arabashiri is also sometimes defined as the first 1/3 of the overall pressing that comes out first.  The middle pressing is referred to as “Nakadori” or “Nakadare” and the last pressing is known as “Seme”.

Kiyomori Sake

TRIPLE THREAT SAKE TASTING

Normally our tastings tend to feature ONE SPECIAL sake out of the five or six that we sample that day. Maybe it’s a high end Daiginjo, something seasonal or something new to Hawaii.  Well, this Saturday we’ve got THREE SPECIAL sake for you to try, which is why we’ve calling it a TRIPLE THREAT SAKE TASTING!

FIRST, we’ll be sampling a brand new sake to Hawaii called Kiyomori for the very first time (see information in right column).  SECOND,  we’ll also be sampling Otokoyama’s very high end Junmai Daiginjo which is rarely sampled and one of our all time favorites.  And THIRD, we’ll be sampling a just released late Spring seasonal sake called Yukishibare from Otokoyama (Everyone’s favorite last year).

Throw in some Narutotai Nama Genshu along with another sake from Otokoyama and we’ve got ourselves a party!  Oh, and did I mention that representatives from Otokoyama and Narutotai will also be here at the shop to pour their sake?

You’re not going to want to miss this one, so please stop by this Saturday for what should be a really great sake tasting!

TRIPLE THREAT
COMPLIMENTARY SAKE TASTING & SALE
Saturday, April 14, 2012
5:00pm to 8:00pm

Here is the lineup for this Saturday.

KIYOMORI
** NEW TO HAWAII **
Tokubetsu Junmai

Named after Taira no Kiyomori, a famous samurai and military leader (see column to the right), this sake is BRAND NEW to Hawaii.  Light, smooth and rich type. Fruity aroma of ripe melon and a hint of banana.  Soft and deep savory flavor with crisp acidity and a clean finish. Served chilled or warm. 

OTOKOYAMA YUKISHIBARE
Tokubetsu Junmai Nama Kasumi

Seasonal unpasteurized (nama) sake from Otokoyama. Brewed with new rice harvested from the previous Autumn and then released in late Spring.  Very dry, misty (lightly cloudy) sake.  Fresh and fruity aroma of pear, apple and grape.  Expansive savory flavors with plenty of fruits.  (Oddly enough this sake pairs really well with PIZZA!  Thanks Lindsey!)

OTOKOYAMA JUNMAI DAIGINJO
Junmai Daiginjo

This sake alone should be your reason for coming to our tasting.  One of our all time favorites and rarely available for sample, this high end super premium sake is one of the best out there!  Flavorful type.  Purely elegant and harmonious aroma with a long finish. Perfectly balanced velvety smooth texture.  Very refreshing, subtle with delicate flavors.

OTOKOYAMA KIMOTO
Tokubetsu Junmai

Brewed using the “old school” Kimoto method, this richly flavored sake has a round aroma of rice with a hint of fruit.  Full bodied dry sake with a deep taste.  The cool shaped extra large 900 ml bottle doesn’t hurt as well. Serve chilled or warm.

NARUTOTAI
Junmai Ginjo Nama Genshu

Don’t let the “can” fool you, this namazake (unpasteurized sake) is one of the shop’s best sellers! Your quintessential nama with it’s green, brash flavor and powerful impact.  Gorgeously sweet and refreshing fruity aroma.  Very dry sake with great acidity.

So please join us this Saturday for our TRIPLE THREAT Sake Tasting!

Kanpai,
Malcolm & Nadine Leong
The Sake Shop

TRIPLE THREAT
COMPLIMENTARY SAKE TASTING & SALE
Saturday, April 14, 2012
5:00 pm to 8:00 pm

Enoki Brewery

Enoki Brewery was founded in 1899 and is located on Kurahashi Island on Hiroshima Bay.  Kurahashi Island is the largest island in Hiroshima prefecture and is situated directly across from Kure City.  Enoki Brewery produces both Kiyomori sake and Hanahato sake.

Ondo no Seto

A narrow strait of water called “Ondo no Seto” separates Kurahashi Island from the mainland.  Legend has it that this 100 meter channel was excavated by Taira no Kiyomori at the end of the Heian period for trade with China.

The channel connects Kure Bay with the open sea and allows for ships to pass through.  As many as 700 ships may pass through this strait each day.  In 1961 the Ondo Ohashi bridge was erected connecting Kurahashi Island with mainland Hiroshima.

Taira no Kiyomori Statue

One of the sake we will be sampling this Saturday is named after Taira no Kiyomori,  a famous samurai and military leader from the late Heian period.

Besides being known for excavating the Ondo no Seto channel, he is credited with establishing the first Samurai based administrative government of Japan and was appointed to the rank of Chief Minister of government.

Using his powerful position and military might, he eventually succeeded in making the current Emperor of the time abdicate the throne.  He then installed his young grandson as the new Emperor, thus giving him control over all Japan.

NHK Taiga Drama Taira no Kiyomori

NHK’s 51st Taiga Drama is about Taira no Kiyomori and is currently airing now in Japan on Sundays.  It stars Matsuyama Kenichi as Kiyomori.

If you can read Japanese and would like to visit the NHK Taiga Drama website, click on the picture above.

Narutotai Sake

It’s been almost 2 years since we last sampled Narutotai Nama Genshu at the shop.  One of only a few sake that come in a large metal can, this namazake (unpasteurized sake) is actually one of our most popular items.

So everyone always asks why did the brewer put their sake in a metal can as opposed to a bottle.  Well, the can actually protects the sake by keeping out all sunlight.  The can also helps to keep the sake colder and protects it from heat.

Being an unpasteurized sake means there are still live enzymes and bacteria “sleeping” in this sake.  Heat and light tend to activate these things with terrible results.  A metal can  is able to better protect the namazake from all these things and you have to admit that the can just looks cool!

For the purists out there who are concerned about the aluminum can affecting the flavor of the sake, you’ll be happy to know that the can is lined with a sealant so the sake never touches metal.

Honke Matsuura Brewery

Honke Matsuura Brewery was founded in 1804 and is located in Naruto City in Tokushima prefecture.

Narutotai sake was named by the local Governor in 1884 and is a combination of the words “Naruto” and “Tai”. The Governor wanted the brewery to produce sake with a flavor as exquisitely elegant as the taste of the Tai or Sea Bream which are caught in the whirlpool filled waters around Naruto City.

Okunomatsu Sake Tasting

We normally don’t do back to back sake tastings at the shop and we always try to schedule our tastings on a Saturday or Friday.  This week we’re breaking both rules as we host Mr. Tsushima from Okunomatsu this SUNDAY (03/18) from 2pm to 5pm.  Although many of you just stopped by this past Saturday for our Harushika Sake Tasting, please stop by this Sunday if you have some time and sample some sake from Okunomatsu as well.

Okunomatsu is located in Fukushima prefecture Japan.  A year ago on March 11, 2011, Fukushima along with all of the other prefectures in the Tohoku region experienced the effects of a devastating earthquake and tsunami.  While this Sunday’s tasting was not officially planned as a tie in to the one year anniversary, we definitely thought the timing was right to sample some Fukushima sake at the shop and agreed to host this tasting at the request of Mr. Tsushima.

So join us this SUNDAY as Mr. Tsushima, General Manager for Okunomtasu, pours his delicious sake and answers your questions.  Hope you can make it!

OKUNOMATSU
COMPLIMENTARY SAKE TASTING & SALE
Sunday, March 18, 2012
2:00pm to 5:00pm

Here is the lineup for this SUNDAY.

OKUNOMATSU G2
Ginjo

We just starting stocking this at the shop a few months ago and it has quickly become a favorite.  Okunomatsu calls it their “New Age Ginjo” because of their unique method of adding ready made junmai ginjo sake to the mash just before pressing.  G2 means “Ginjo Sake times 2″ or “Double Ginjo”. Clear platinum color with aromas of asian pear, hazelnut and melon.  A delicate round and soft entry leads to a fruity medium body of ripe pear and delicate spice.  Dry finish with a nice touch of creamy vanilla and rice candy. 

OKUNOMATSU SAKURA
Daiginjo

Gold medal winner in 2009 and 2010, this wonderful sake is brewed with pure spring water from Mount Adatara and high quality rice grown in Fukushima prefecture.  This sake has a mellow aroma and flavor with a light clean finish.

OKUNOMATSU
Junmai Ginjo

Previous gold medal winner, this medium bodied Ginjo sake has aromas of lychee and pear.  It drinks smooth with a well balanced mild fruitiness and a touch of citrus. Great price point for such a high quality flavor.

OKUNOMATSU
Tokubetsu Junmai

Another previous gold medal winner, this Tokubetsu Junmai has an interesting nose of flowers, moss and lemon.  It has a nice light acidity with a pleasant mild bitterness in the center and a dry finish.  Great with food.

So please join us this Sunday for our Okunomatsu Sake Tasting!  Meet Mr. Tsushima and try some of his wonderful sake.

Kanpai,
Malcolm & Nadine Leong
The Sake Shop

OKUNOMATSU
COMPLIMENTARY SAKE TASTING & SALE
Sunday, March 18, 2012
2:00 pm to 5:00 pm

Okunomatsu Brewery Workers

Okunomatsu got it’s start way back in 1716 and is located in Nihonmatsu City in Fukushima Prefecture. Originally of Samurai descent, the family eventually became merchants, first selling canola oil and then shoyu (soy sauce), miso and sake.

They were proud of being a small brewery in Fukushima, and took their name from the area they were located in.  In the old days the city was referred to as “Oku-shu Nihonmatsu”. They took the first and last characters of  ”Oku” and “Matsu” and created Okunomatsu.

Special Rice Milling Room

Okunomatsu strives to maintain the traditional methods of brewing while embracing modern technology when appropriate.  As an example, in order for the rice they use to be milled down to their exact specifications, Okunomatsu mills 100% of their rice in house.

To accomplish this they have constructed a special rice milling room with 14 vertical milling machines.  It takes two full days and nights to mill their rice down to 60% of it’s original size.

Making Mizu-Koji

To make their “koji” or starter mash, Okunomatsu uses yeast that has been living and growing in their brewery since long ago.

Water and koji-kin (koji mold) are first mixed using a wooden pole creating “mizu-koji”.  Then lactic acid and yeast are added to get the process going.

Okunomatsu Bottles

Okunomatsu is known for using custom made bottles for their sake. Closer in shape to a wine bottle, these bottles are also reusable and can be returned to the brewery for reuse or to be recycled.

Harushika Brewery

It’s been a while since we’ve had a Brewery President stop by the shop and do a tasting.  Well my friends the wait is over as we welcome Mr. Kiyotaka Imanishi of Harushika Brewery back to the shop this Saturday (03/10).

We thought it appropriate since Harushika does mean “Spring Deer” in Japanese and it is still Spring.  That and Mr. Imanishi makes some really tasty sake.  His Junmai Daiginjo has always been one of our favorites!

We’ll be sampling FIVE of his sake, including a repeat of his Spring Namazake along with a special SPARKLING SAKE called Tokimeki.  All of you dry sake drinkers will want to be sure to sample his Chokarakuchi which means “Extra Dry” in Japanese.

So stop by the shop this Saturday to hi to Mr. Imanishi and try some of his delicious sake.  Ms. Mariko Yamazaki from Japan Prestige Sake Association will also be here. See you Saturday!

HARUSHIKA
COMPLIMENTARY SAKE TASTING & SALE
Saturday, March 10, 2012
5:00pm to 8:00pm

Here is the lineup for this Saturday.

HARUSHIKA
Junmai Daiginjo

One of our favorites at the shop.  This premium sake begins with floral and rice aromas that harmonize nicely together.  The flavor is soft, silky smooth and nicely balanced, ending with a refreshing aftertaste.


HARUSHIKA CHOKARAKUCHI (EXTRA DRY)
Junmai

Extra dry sake with medium body.  Fresh new green leaves aroma with a hint of Jasmine flower.  Mild citrus fruit flavor with a slightly minty crisp finish.  Chokarakuchi means “Extra Dry” in Japanese.

HARUSHIKA UMAKUCHI YODAN
 Junmai 

Using a special Four Stage brewing process as opposed to the standard Three Stage produces this rich, full bodied, medium dry sake.  Begins with a moderate aroma of rice and fruit.  Expansive savory flavor and fruity aftertaste.

HARUSHIKA SHIBORIBANA
Junmai Ginjo Nama

For those of you who couldn’t get enough of this at our Spring Namazake tasting, we’re bringing back Harushika Shiboribana.  This unpasteurized seasonal sake is one of our most popular at the shop.  Flavorful, light and clean aroma with a hint of strawberries.  Perfectly balanced fruity flavor with soft texture. Only available during this time of the year.

HARUSHIKA TOKIMEKI
Junmai Sparkling Sake
For those of you who haven’t tried sparkling sake before you don’t know what you’re missing.  Refreshingly crisp like a champagne but with softer flavors of fruit and rice, sparkling sake really gives you the best of both worlds.  It has a lower alcohol level than most sake (6 – 7%) and most people are surprised by a pleasant nutty finish.

So please join us this Saturday for our Harushika Sake Tasting!  Meet Mr. Imanishi and try some of his wonderful sake.

Kanpai,
Malcolm & Nadine Leong
The Sake Shop

HARUSHIKA
COMPLIMENTARY SAKE TASTING & SALE
Saturday, March 10, 2012
5:00 pm to 8:00 pm

Harushika Brewery

Harushika Brewery was founded in 1884 and is located in the Naramachi quarter of Nara prefecture.  Harushika means “Spring Deer” in Japanese.

The first capital of Japan was established in Nara prefecture approximately 1,300 years ago in 710 AD.  Nara is also said to be the birthplace of Japanese sake.

Today Harushika is a very well established brewery.  They continue to brew their sake using the Nanto Morohaku method which originated in Nara prefecture.  Their sake is highly sought after and they currently export to 10 different countries.

Their production philosophy is “Polish the rice, polish the water, polish the technique and polish the mind.”

Kasuga Taisha or “Kasuga Shrine” is a Shinto Shrine in the prefecture of Nara.  Originally established in 768 AD it has been rebuilt several times over the centuries.

The path to Kasuga Shrine goes through Deer Park, where the deer are allowed to roam free.  The deer are believed to be messengers of God and are revered and respected.

Harushika Brewery has been brewing sake for Kausga Taisha since 1884. They originally began as the official sake brewery of the Kasuga Shinroku or “Deer of the Gods” and later became known as Harushika.

The name Harushika comes from one of the kanji characters in the shrine’s name “Kasuga” and the other from the word for “Deer”.

The Imanishi family has been brewing sake for the Kasuga Taisha Shrine since the 10th Century.  Mr. Kiyotaka Imanishi is the family’s 48th generation brewer.  Mr. Imanishi stopped by the shop last year to pour his sake which was was very well received.  His Junmai Daiginjo quickly became a shop favorite.

Polished Sake Rice
The Nanto Morohaku method of brewing sake that Harushika Brewery still uses originated in Nara prefecture way back in the day.  The method produced a better tasting sake that was superior to the other sake being produced at the time. Nara was also known as “Nanto” or Southern Capital.

Morohaku or “all white” refers to the fact that this brewing method uses only polished white rice and no unpolished brown rice as other methods of the time normally did.

Another important aspect of this brewing method is the use of three seperate batches of rice being added during the brewing process which is called Sandan Shikomi.

Prior to this most brewers added only two batches of rice (Nidan Shikomi) when brewing.  The Sandan Shikomi method of adding three seperate batches of rice has since become the standard method of sake brewing  used by almost all sake brewers today.

Todai-ji
Todai-ji Temple is home to the Great Buddha Hall which is designated as the largest wooden building in the world.  Located in Nara prefecture, this temple was originally constructed in 752 AD as the head temple of all provincial Buddhist temples in Japan.

The temple became so powerful that the capital of Japan was moved from Nara to  Nagaoka prefecture in 784 AD in an attempt to decrease the temple’s influence on government affairs.

Todai-ji houses the world’s largest bronze Buddha and it’s expansive grounds cover most of Northern Nara Park.  It is a UNESCO World Heritage Site.

Spring Namazake Tasting

SPRING has finally arrived at The Sake Shop!  How do we know it’s Spring you ask?  Is it because of the beautiful weather we’ve been having or maybe the blooming flowers everywhere?  No my friends, it is now officially Spring at the shop because we just received our shipment of seasonal SPRING NAMAZAKE!  So you know what that means … it’s time for our annual Spring Namazake Tasting!

All of the sake we’ll be tasting are “Nama” or unpasteurized, which gives them a fresh, green and brash flavor.  Most of them are also “Genshu” which means the alcohol content is a little higher than most sake.  It’s been so long since last year’s Spring Namazake Tasting that we just can’t wait until this Saturday!

So along with our usual “Nama Trio” from Harushika, Kamikokoro and Ichinokura, we’ve also added a brand new Namazake to the line up this year.  Brand new from Niigata prefecture we’ll be sampling Koshinohomare this Saturday!

SPRING NAMAZAKE
COMPLIMENTARY SAKE TASTING & SALE
Saturday, February 18, 2012
3:00pm to 7:30pm

Here is the lineup for this Saturday.

KOSHINOHOMARE SHIBORITATE
**NEW TO HAWAII**
Junmai Nama Genshu
New to Hawaii from Niigata prefecture, Koshinohomare Shiboritate is rich and smooth with tranquil aromas of fruits, grains and yogurts.  Great balance of acidity, fruity and savory flavor.  Deep and expansive taste with crisp finish.

HARUSHIKA SHIBORIBANA
Junmai Ginjo Nama
Unpasteurized Junmai Ginjo from Nara prefecture. Hands down our best seller from last’s years Spring Tasting. Flavorful light and smooth type.  Very fresh and clean aroma with a hint of strawberries.  Perfectly balanced fruity flavors with soft texture.

KAMIKOKORO TOUKAGEN SHIBORITATE
Tokubetsu Junmai Nama Genshu 
Unpasteurized rich type from Okayama prefecture,  the place where the Momotaro or “Peach Boy” story comes from.  Very unique sake brewed with white peach yeast.  Refreshing aroma of peach, lime and bamboo. Expansive mild taste with crisp acidity and long finish. One of our favorites!

ICHINOKURA NIGORI
Tokubetsu Junmai Nama Genshu
For you Nigori lovers this is an unpasteurized cloudy sake from Miyagi prefecture.  Very fruity nigori sake with apple, melon and lemon aroma. Complex flavors balanced well with crisp acidity.

So please join us this Saturday for our Seasonal Spring Namazake tasting!  If you’ve never tried an unpasteurized sake, this is your chance to taste some of the best, including Koshinohomare, brand new to Hawaii.

Kanpai,
Malcolm & Nadine Leong
The Sake Shop

SPRING NAMAZAKE
COMPLIMENTARY
SAKE TASTING & SALE
Saturday, February 18, 2012
3:00 pm to 7:30 pm

Sake Bottles Heated in Water

For those of you who are not familiar with “Nama” or unpasteurized sake, here is a quick overview on what it’s all about.

As a general practice, most sake is pasteurized twice before being released for sale.  This is why most sake are shelf stable and can be stored unrefrigerated.

When a sake is not pasteurized at all it is called a “Nama” sake or “Namazake”.  Nama is the Japanese word for raw or fresh.  In this case you could think of it as fresh or “draft” sake.

Namazake have a very distinct flavor profile, with a green brash flavor. They must be kept refrigerated until consumed to keep live enzymes and other things from activating.

In line with this type of brewing style, many of these unpasteurized sake are not diluted with water as most other sake are.  Sake that are not diluted with water are referred to as “Genshu” and can have an alcohol content of up to 20% compared to most sake’s 15 to 16%.

Kamikokoro Brewery
One of the sake we will be tasting this Saturday is from Kamikokoro which is located in Okayama prefecture. Kamikokoro is a relatively young micro sake brewery that was founded in 1913.

The prefecture of Okayama is known as a famous peach producing area and the birthplace of the Momotaro  or Peach Boy story.

Mr. Fujii and Us
We were lucky enough to meet the President of Kamikokoro Brewery last year, Mr. Nobuhiko Fujii.  Wonderful guy who dressed up as Momotaro the Peach Boy during our tasting.

One of the neat things about Fujii-san’s Spring Namazake is that he uses a special white peach yeast to make his “moto” or starter yeast. Almost all brewers will normally use very specialized sake yeast for this instead.

Momotaro or Peach Boy Story
The story of Momotaro begins with a childless women finding a giant peach floating down the river.  When she and her husband attempt to cut it open to eat it they find Momotaro inside.

He tells the couple he was sent from Heaven to be their son.  They name him Momotaro which roughly translates to “Peach Boy”.  (Momo in Japanese means Peach and Taro is a common eldest son name.)

The story continues with Momotaro growing up and then going on a quest to defeat some evil orges or demons who have been causing trouble for everyone.

The demons live on a remote island very far away.  Along the way to reach the island Momotaro meets and befriends a talking dog, monkey and pheasant who all agree to help him.

Of course being the hero he is, Momotaro and his friends defeat the demons and return home with their treasure.  Along with his parents and new friends, they all live happily ever after.

Kuramoto US Banner

Well the holiday season is finally over, hope it was “Merry and Bright” for everyone. Our sincerest thanks to all of you for helping us make 2011 such a great year for the shop. We couldn’t have made it without all of your help and support, and we’re looking forward to an even better 2012!

So of course everyone has been asking, when’s the next sake tasting?  Well wait no more because here it is!  Join us this Saturday for our FIRST sake tasting of the new year.  We are excited to have with us Ms. Hiromi Iuchi of Kuramoto USA.  She’s bringing with her FIVE different sake to sample including THREE sake that are brand new to Hawaii.

2012 NEW SAKE
COMPLIMENTARY SAKE TASTING & SALE
Saturday, January 28, 2012
5:00pm to 8:00pm

Here is the lineup for this Saturday.

SHICHIDA
**NEW TO HAWAII**
Junmai

New to Hawaii from Saga prefecture, Shichida Junmai has a calming sweet aroma of honey and green apples. It is an elegant medium dry sake with a refined acidity.  Rice actually milled down to Ginjo level of 65%. 

DENSHIN
“INE”
**NEW TO HAWAII**
Junmai

Crafted using the very rare “Koshinoshizuku” rice from Fukui prefecture, this Junmai from Ippongi Brewery actually drinks lighter than your usual Junmai and has a mild ricey flavor with a slightly dry finish.  Actually milled down to the Ginjo level of 60%.

DENSHIN
“YUKI”
 Junmai Ginjo 

This sake has a calm fragrance with a pure dry taste. Brewed using both Yamadanishiki and Gohyakumangoku rice, this sake has become a favorite of not just regular sake drinkers but also professional chefs seeking an appropriate sake to accompany fine cuisine.

KEN
“THE SWORD”
Daiginjo

Ken is a highly allocated limited quantity sake with only 4,000 cases being produced each year in Fukushima prefecture.  Gorgeous aromas of pears, melons and peaches.  Very elegant and crisp with a beautiful finish. The rice for this super premium Daiginjo has been milled down to 40%.

YUZU OMOI SAKE
**NEW TO HAWAII**

From Kyoto prefecture we bring you a new infused sake called Yuzu Omoi.  It has the aroma and flavor of yuzu citrus fruit mixed with a quality Junmai sake.  Soft acidity balances out perfectly with tart sweetness producing a refreshing citrus flavor that you’re sure to enjoy.
So please join us this Saturday for our first Sake Tasting of 2012.  Meet Ms. Iuchi and try some brand new sake for the first time in Hawaii.  A little birdie said she might be bringing a few extra goodies to taste if we’re lucky?

Kanpai,
Malcolm & Nadine Leong
The Sake Shop

NEW SAKE
COMPLIMENTARY
SAKE TASTING & SALE
Saturday, January 28, 2012
5:00 pm to 8:00 pm

Ippongi Kubo Honten

OK, so you’re asking yourself why did we post a strange picture of a dinosaur holding a bottle of sake in it’s mouth?  Don’t we normally post a picture of one of the sake breweries we will be tasting this Saturday.

For those of you that noticed the dinosaur, good catch!  For those of you that didn’t … maybe you need to cut back on the sake?  Anyway, I found this picture online and it actually ties in to one of the sake breweries we will be tasting this Saturday called Ippongi Kubo Honten.

It turns out that Ippongi Sake Brewery is located in Katsuyama City which is in Fukui prefecture.  Katsuyama is known as the “Dinosaur Kingdom” because more dinosaur fossils have been found there than in any other place in Japan.  Hence the dinosaur/sake picture above.

The area that Katsuyama city is located in is blessed with good water, fertile soil and the perfect temperatures to grow high quality sake rice.

Both Gohyakumangoku and Yamadanishiki rice are grown here along with a very special rice called Koshinoshizuku, a rare newly developed sake rice that came out in 2003.

Koshinoshizuku rice has not been released outside of Fukui prefecture and only 1000 bales are produced each year.  We are very lucky to be able to sample Denshin Ine sake this Saturday which is made from Koshinoshizuku rice.

Back in the samurai days, the feudal lord of the Katsuyama city area, Lord Ogasawara,  gave the symbolic name “Ippongi” to the sake that was brewed exclusively for him.

The name Ippongi comes from the Zen term “Daiichigitai” which means “Ultimate Truth”.  When Ippongi Sake Brewery was founded in 1902 it inherited this historical sake name.

Ippongi Brewery uses the well known Nanbu method of brewing.  which produces a very simple clean tasting sake.

The Nanbu Toji Association or Guild hails from Southern Iwate prefecture and is one of the largest and well known styles of sake brewing in Japan.

Nanbu along with the Echigo Toji Association and the Tanba Toji Association are referred to as “San-dai Toji” or “The Big Three” in Japan.

One of the sake we are trying today is an infused sake called Yuzu Omoi.  It is a sake that has been infused with the Japanese citrus fruit called Yuzu.

So what is Yuzu?  Yuzu is a citrus fruit that can be found through out Asia and has a unique flavor similar to but not exactly the same as a lemon or orange.

Believed to come originally from China, Yuzu is rarely eaten as a fruit, and instead is often used much like a lemon would be when flavoring food.

Christmas Sake Tasting

Ho Ho Ho! Happy Holidays and Seasons Greetings fromThe Sake Shop!  Well it’s finally here, the last sake tasting of the year! It’s hard to believe that 2011 will be over in just a few weeks.  We plan to end the year on a high note with a super duper sake tasting

Our “Sake Santa” Yoshi from World Sake Imports will be here this Saturday to spread his goodwill and cheer!  And by goodwill and cheer, we mean he’ll be pouring SEVENdifferent sake for your tasting pleasure.

With Christmas and New Years Day just around the corner, this tasting will be the perfect opportunity to pick up some great Christmas gifts or start your New Years Day sake purchasing early.

Whatever your fancy may be, please be sure to stop by this Saturday and join us for the last sake tasting of the year.  Say hi to our “Sake Santa” and come help us celebrate the ending of 2011 with some delicious sake!

CHRISTMAS
COMPLIMENTARY SAKE TASTING & SALE
Saturday, December 17, 2011
2:00pm to 7:30pm
Here is the lineup for this Saturday.   

AKITABARE KOSHIKI JUNZUKURI
“NORTHERN SKIES”
Junmai

Akitabare is the kind of sake one can drink enjoyably for hours at a stretch.  It’s subdued, understated refinement evokes a sense of the Northern province where it is meticulously brewed.

MASUMI OKUDEN KANTSUKURI
“MIRROR OF TRUTH”
Junmai

Longtime sake-drinkers find this sake comfortingly familiar.  It is smooth at first sip and displays a range of subtle, organic flavors as well as a pleasant natural sweetness.

DEWAZAKURA IZUMI JUDAN
“TENTH DEGREE”
Ginjo 

A martini-lover’s sake:  dry and clear with a hint of juniper reminiscent of Tanqueray.  No other ginjo combines dryness (+12 on the SMV scale) and edginess (36 proof) to such exhilarating effect.

 KOKURYU TOKUSEN
“CRYSTAL DRAGON”
Junmai Ginjo

Kokuryu “Tokusen” expresses its ginjo identity not through fragrant aroma but with decisively good taste.  Its hallmarks are strength, flavor depth and, one notices at last, imperturbable balance.

SEITOKU
“TRAPEZA”
Junmai Ginjo

It Seitoku were any lighter it would float away on a breeze. Pirouettes in perfect balance with just enough body to support its delicate flavor.  A graceful, refined sake with easy drinkability.

MASUMI NANAGO
“SEVENTH HEAVEN”
Daiginjo

One of Nadine’s favorites from Nagano prefecture.  A lovingly nurtured redolently flavorful daiginjo with an insouciant attitude: old-style sake for the 21st century. Brewed using the old yamahai method.

DEWAZAKURA
“MOUNTAIN CHERRY”
Daiginjo

This sake is reminiscent of softly melting snow.  It has a mild floral fragrance, revealing notes of peach and apricot at mid-range, concluding with a light and slightly dry finish.

So please join us this Saturday for our last sake tasting of the year.  Pick up some sake for Christmas gifts or start early on choosing your New Year’s sake!

Kanpai,
Malcolm & Nadine Leong
The Sake Shop

CHRISTMAS
COMPLIMENTARY SAKE TASTING & SALE
Saturday, December 17, 2011
2:00 pm to 7:30 pm

Miyasaka Brewery

Masumi Okuden Kantsukuri and Masumi Nanago sake are made by Miyasaka Brewery in Nagano prefecture.

The Miyasaka family originally served as retainers to the Suwa clan who ruled the area at that time. However, following years of strife between the Suwa clan and the warlords Takeda Shingen and Oda Nobunaga,  the family gave up their swords and turned to sake making.

The brewery was firmly established by 1662 and had done well enough to gain the praise of several historical figures including the 6th son of Shogun Tokugawa Ieyasu and Otaka Gengo, one of the famous 47 Ronin.

Masumi Bronze Mirror
Miyasaka Brewery began using the name “Masumi” for their sake at the end of the Edo period (1603-1867). Masumi, which means “truth” or “transparency”, is the name of an 8th century bronze mirror that is kept at the Suwa Taisha Shinto Shrine.

The Miyasaka family provided the shrine with sake for centuries so it was only fitting that that their sake took the name of the shrine’s “Masumi Mirror”.

Akitabare Brewery
Akitabare Brewery is located way up North in Akita prefecture.  The kanji characters on it’s Junmai sake label (that we’ll be sampling) reads “Koshiki Junzukuri” which means “The Old Way”.

“The Old Way” refers to the fact that many of the tools such as the large wooden cask used to soak the rice and giant “kama” used for steaming the rice, are all over 100-years old and are still in use today.

A lot of technical innovation and modernization has occurred in the sake industry over the last hundred years, and many of the new tools and techniques have helped to greatly improve the quality of sake.

But when change is just for the sake of modernization, or to increase productivity or maximize profits, there is usually a trade-off in quality. This is a trade-off that Akitabare Brewery has never been willing to make.

What this commitment means in practice is delicacy, precision and care at every step of the brewing process. Akitabare sakes possess perfect balance, a mild aroma and a subtlely expressed but very distinct flavor profile.

Akitabare sake tends to appeal to experienced connoisseurs not overly impressed with flowery aromas and ornate flavors and for whom balance, clarity and finesse are the mark of a superior label.

Mr. Kazuo Kawaguchi
“People’s taste may change over time, and our sakes will change as well, but they will always have a satisfying taste and a distinct personality,” says Kazuo Kawaguchi, the brewery’s president.

“If we had a motto, it would be ‘fierce adherence to tradition, skillful adaptation to change.’ If we were a flower, we would be a peony.”

Winter in Hawaii Sake Tasting

BRRRRRR! Winter is almost upon us in Hawaii. Time to break out the winter clothes, put the snow tires on the car and crank up the furnace at home.  In fact, was that snow I saw falling today?

Okay, okay, maybe it doesn’t get that cold here in Hawaii and it’s only November, but this Saturday it’s going to beWINTER at the shop!  Why will it be winter you ask? Because nothing goes better with winter than WARMsake, and this Saturday there’ll be a whole lot of warm sake being poured at the shop.

Yoshi from World Sake Imports has been wanting to do a warm sake tasting for a while now, and this Saturday he’ll get his wish as he pours for you SIX different sake both cold and WARM!

We’ll try and set the mood by blasting the air conditioner on high and hope for cold weather that day.  If everyone helps out by using their imagination I’ll think we’ll be just fine.

WINTER IN HAWAII
COMPLIMENTARY SAKE TASTING & SALE
Saturday, November 26, 2011
2:00pm to 7:30pm
Here is the lineup for this Saturday.   

KAMOIZUMI SHUSEN
“THREE DOTS”
Junmai

A wild card in the sake deck.  Kamoizumi has a woodsy, forest-floor aroma of fall leaves and mushrooms. There is a lot to explore in this big-boned sake which is best enjoyed warm.

TEDORIGAWA
“SILVER MOUNTAIN”
Yamahai Junmai

One of Nadine’s favorites, this is a connoisseur’s sake that is dry, sharp and smooth all in one.  Its mild astringency, a characteristic of sakes made using the old Yamahai method, is balanced by a faintly discernible sweetness.

TAMAGAWA
“HEART OF OAK”
Tokubetsu Junmai 

Signature junmai release from British brewmaster Philip Harper.  Nutty and toasty with a wild berry zing, this full-throated evocation of junmai delight is in a class by itself.  Richly flavorful, yet crisp-drinking and always balanced.

 DEWAZAKURA IZUMI JUDAN
“TENTH DEGREE”
Ginjo

A martini lover’s sake, dry and clear with a hint of juniper reminiscent of Tanqueray.  No other ginjo combines dryness (+12 on the SMV scale) and edginess (36 proof) to such exhilarating effect.

DEWAZAKURA OMACHI
“JEWEL BROCADE”
Ginjo

Made from Omachi rice, the ancestral strain from which virtually all sake-brewing rices are descended, with a luscious aroma and ornate flavor that deepens and mellows on the palate.

KOKURYU
“BLACK DRAGON”
Junmai Ginjo

Kokuryu has the imposing presence of sakes brewed in the Noto Toji style of Western Japan.  It’s deeply mysterious flavor seems to come from the earth itself:  rich, dynamic and welcoming.
So please join us this Saturday for our Winter in Hawaii Sake Tasting.  Warm or cold, I’m sure there will be something that everyone enjoys!

Kanpai,
Malcolm & Nadine Leong
The Sake Shop

WINTER IN HAWAII
COMPLIMENTARY SAKE TASTING & SALE
Saturday, November 29, 2011
2:00 pm to 7:30 pm

REMINDER!
The Sake Shop will be closed for the Thanksgiving Holiday on Thursday, November 24, 2011.

Dewazakura Brewery

Dewazakura Brewery is located in the Alps of Yamagata prefecture in Northern Japan.

Founded in 1893, Dewazakura is known for producing crisp, aromatic and cleanly balanced sake.  The brewery’s sub-zero storage technique make it possible to enjoy their wonderful sake all year round.

Dewazakura is known as the brewery who brought the first “ginjo” sake to the masses (Oka) by producing an affordable ginjo sake for the first time over 30 years ago.

Prior to this, ginjo sake was only made for sake competitions and it was much too expensive for general sale.


Mr. Nakano and Nadine

Last year Nadine and I had the pleasure of meeting Mr. Masumi Nakano the President of Dewazakura Brewery.

You may have noticed that his first name “Masumi” is the same name as a very well known line of sake also called “Masumi” that is made by a different brewery.

It turns out that there is a very interesting connection between Dewazakura and Masumi.  Be sure to ask Yoshi to tell you the story about this at the tasting this Saturday.

Kamoizumi Brewery

Kamoizumi Brewery is located in the Saijo area of Hiroshima prefecture. Compared to other breweries, Kamoizumi is relatively young having been founded around 100 years ago in 1912.

The brewery is known for brewing only Junmai muroka sake.  Junmai means no additional alcohol was added and muroka means the sake was not charcoal filtered as most sake are.

The result is a sake with a richer bolder flavor.  Even the color of Kamoizumi sake tends to be richer and deeper due to their decision not to charcoal filter their sake.

Some feel this filtering is necessary to produce a smooth sake. Kamoizumi feels this filtering takes away some of the richer deeper flavors they are trying to achieve.

Philip Harper

Philip Harper is the brewmaster or Toji of Kinoshita brewery in Kyoto. Under the Tamagawa label, he produces some of the best sake in the world.  Originally from England, he has the distinction of being the ONLY foreign born brewmaster in Japan.

Kinoshita Brewery

In 2008 the brewmaster who had served at Kinoshita Brewery for 45 years passed away.  The owner faced a critical challenge to the company’s survival.  He resolved to remake Tamagawa sake for the 21st century and took two bold steps to revitalized the firm.

First he restyled his products around a compelling design created by his brother-in-law, an eminent Japanese artist.  Second, he hired Philip Harper, the only foreign brewmaster in Japan.

The results have been spectacular, with Harper achieving Gold in 2009 after his first season with Kinoshita Brewery.  Be sure to sample his Tokubetsu Junmai this Saturday at the shop.

Nishinoseki and Ohyama Sake Tasting

It’s a first for us this Saturday at the shop.  We’ll not only be pouring sake from TWO different breweries, Kayashima Brewery and Ohyama Brewery, but we’ll also have the pleasure of hosting representatives from BOTHbreweries, Mr. Kayashima, the President of Nishinoseki and Mr. Kato, the son of the President of Ohyama.

From Oita prefecture in the Southern part of Japan, Mr. Kayashima will be featuring two of his sake, his Tokubetsu Junmai and Junmai Ginjo.  His Junmai will be served both chilled and warm.  From the Northern prefecture of Yamagata, Mr. Kato will be pouring three of his sake including his recently released seasonal Hiyaoroshi sake for Autumn.  Suffice it to say you won’t want to miss this one, it should be a blast!

NISHINOSEKI AND OHYAMA
COMPLIMENTARY SAKE TASTING & SALE
Saturday, November 19, 2011
5:30pm to 8:00pm

So please join us this Saturday as we host Nishinoseki and Ohyama.  Meet Mr. Kayashima and Mr. Kato and ask them about their sake.
Here is the lineup for this Saturday.   

NISHINOSEKI
“CHAMPION OF THE WEST”
Tokubetsu Junmai
Rich type.  Creamy aroma harmonized with nuts, grain and sweet flower.  Mild savory flavor is balanced nicely with acidic flavor.  Texture is very soft.  We’ll be drinking this one cold and warm.

NISHINOSEKI
“BIGIN”
Junmai Ginjo
Flavorful and rich type.  Ripe fruit aromas with a touch of caramel and chocolate.  Expansive mild and savory flavors with a dry finish.

OHYAMA
“BIG MOUNTAIN”
Tokubetsu Junmai
Light and smooth with clean aromas of fruit and grain. This sake has a round mild sweetness that is nicely balanced with a pleasant acidity.  Finishes dry and crisp.

 OHYAMA FU-IN
“SEALED SAKE”
Junmai Ginjo
Some of you who have tried Tsukasabotan’s Fu-in might be doing a double take right now.  Ohyama Fu-in looks just like Tsukasabotan but it comes in a red bag instead of a black one.  This Ohyama Fu-in sake and Tsukasabotan’s Fu-in are custom sake made ONLY for Japan Prestige Sake Association.

OHYAMA
“HIYAOROSHI”
Tokubetsu Junmai
Elegant aroma of pear, harmonized with savory aroma of rice, medium dry sake with round flavor of koji rice and clean finish.  We sampled this a few weeks ago for the first time and really enjoyed it.

So please join us this Saturday for our dual brewery sake tasting with Nishinoseki and Ohyama.  Pick something up for Thanksgiving or start your Christmas shopping a little early.

Kanpai,
Malcolm & Nadine Leong
The Sake Shop

NISHINOSEKI AND OHYAMA
COMPLIMENTARY
SAKE TASTING & SALE
Saturday, November 19, 2011
5:30 pm to 8:00 pm