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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

Sake Brewery Tours

We are hosting a very special sake tasting this Saturday to promote sake brewery tours given by our two friends Etsuko Nakamura and John Gauntner both of “Sake Brewery Tours”. Together they offer two incredibly wonderful sake brewery tours of both Akita and the San-in area.

The best way to learn more about these tours is to visit their website by clicking here or on the picture above.

To help them promote their brewery tours we will be sampling sake from a few of the different breweries that are included in the tour.  This Saturday we’ll be tasting a total of FIVE different sake from three well known sake breweries, Yuki no Bosha, Rihaku and Ama No To.

SAKE BREWERY TOURS
COMPLIMENTARY SAKE TASTING & SALE
Saturday, November 5, 2011
4:00pm to 7:30pm

Etsuko was nice enough to send us some free ochoko to give out this Saturday and we’ll also be giving away a great bamboo tokkuri and ochoko set as a door prize. See the right column for details.

Free sake, free ochoko and a chance to win a free bamboo tokkuri set.  What more can you ask for?  Join us this Saturday (11/05) for our Sake Brewery Tours Sake Tasting.     
Here is the lineup for this Saturday.   

YUKI NO BOSHA
“AKITA KOMACHI”
Daiginjo

Akita Komachi means “Beauty of Akita” and is a reference to both the beautiful women Akita is known for and the special rice that this sake is made from.  A favorite at the shop, this Daiginjo has upfront notes of white pepper that fades into dried apricots and melons and is milled down to an incredible 35%.
 

YUKI NO BOSHA
LIMITED RELEASE
Junmai Ginjo

Actually milled down to a Daiginjo level of 50%, this limited release junmai gingo is a favorite amongst new and seasoned sake drinkers alike.  It is soft and light on the palate with a delightful fruitiness characterized by peaches, strawberries and papaya.

AMA NO TO
“HEAVEN’S DOOR”
Tokubetsu Junmai 

Another great sake with a higher than usual milling rate of 55%.  Sweet rice aromas surrounded by floral fresh herb spiciness lead into a slightly dry medium bodied sake.  Mouth watering apple flavors with an agreeable earthiness on the mid palate that ends with a clean ricey finish.

 RIHAKU
“WANDERING POET”
Junmai Ginjo

Well rounded sake with notes of banana and very ripe honeydew aromas.  Clean crisp acidity  that highlights it’s light to medium body.  Lingering finish moves from juicy fruitiness to herbal notes making this sake great with food.

RIHAKU
“DREAMY CLOUDS”
Tokubetsu Junmai Nigori

The nose begins with aromas of steamed rice, fresh red plums and suggestions of roasted peanuts.  Unlike many nigori, Rihaku is bright and lean in the mouth with chewy flavors of rice and nuts.
So please join us this Saturday for our first Sake Brewery Tours Sake Tasting.  Learn more about the tours and sample a lot of great sake.

Kanpai,
Malcolm & Nadine Leong
The Sake Shop

SAKE BREWERY TOURS
COMPLIMENTARY
SAKE TASTING & SALE
Saturday, November 5, 2011
4:00 pm to 7:30 pm

Mizbasho Brewery

MIZBASHO SAKE TASTING!

Mizbasho is a very popular sake here at the shop. The Nagai brothers put out a really good product that is both consistent and tasty!  This Friday we have the honor of hosting the President of Nagai Shuzo, Mr. Shoichi Nagai.

Mr. Nagai will be at the shop this Friday night (10/14) and will be pouring his entire Mizbasho product line including his very popular sparkling sake, Mizbasho PURE.  (This ain’t your normal sparkling sake so be sure to check it out.)  As an added bonus, Sake Sommelier, Ikuko Shimizu will also be here to help pour and answer your questions.

Here’s the line up for Friday. 

MIZBASHO GINJO
Brewed using Yamada Nishiki rice milled down to 50% (Daiginjo level) this medium bodied Ginjo sake has fruit aromas of pear, pistachio and cantaloupe with flavors of apple, pear and honey.  Great chilled or at room temperature.

MIZBASHO JUNMAI DAIGINJO
Rich creamy flavor with a nice balance of sweetness and acidity, this premium Junmai Daiginjo sake pairs well with all kinds of food including fried foods and thick sauces.

MIZBASHO PURE SPARKLING SAKE
Created after five years of trial and error, this sparkling sake drinks just like a dry champagne.  Light, clean and refreshing, this sake pairs well with fruit such as strawberries and pears and is best served in a champagne flute.

MIZBASHO SPARKLING NIGORI SAKE
Innovative sake that combines the sparkling bubbles of champagne with the cloudy tartness of nigorizake.   Slightly sweeter than Mizbasho PURE, this sake pairs well with asian cuisines and desserts.

So please stop by this Friday (10/14) to meet Mr. Nagai and taste all of his wonderful sake.  Be sure to say “hi” to Ikuko as well.  See you then!

Kampai,
Malcolm & Nadine Leong
The Sake Shop

COMPLIMENTARY
MIZBASHO SAKE TASTING & SALE
Friday, October 14, 2011
5:00 pm to 8:00 pm

Nagai Shuzo

Mizbasho’s founder, Mr. Shoji Nagai’s quest for the perfect water to create the perfect sake had him initially searching all over Japan.

In 1886 he finally found what he was looking for in Kawaba city, Gunma prefecture.

It was here that he discovered a spring with a clean, voluptuous and sweet water that gives Mizbasho it’s elegant quality.

The current brewery was built in 1994.  They incorporated modern technology to enhance their traditional craft, creating the perfect blend of ancient and modern sake making techniques and traditions.

Mizbasho Flower
“Mizbasho” is the name of a beautiful white flower that grows all over the Oze upland marshes in Gunma Japan.

While the Japanese version of this plant smells just fine, it’s Western counterpart is unfortunately known as “Skunk Cabbage” due to it’s unpleasant odor.

Mr. Shoichi Nagai
Mr. Shoichi Nagai is the President of Nagai Shuzo, the maker of Mizbasho sake.  We’ve had the pleasure of meeting Mr. Nagai several times already as he travels frequently to promote his sake around the world.

Mr. Nagai actually attended school in the US. After completing his studies, his love for the mountains led him to become a ski instructor in Whistler, Canada for a while.

He continued to travel through out the world until finally returning home to take over the family sake brewery. The international experience he gained while traveling helped him to gain new insight into discovering sake’s potential.

HAPPY SAKE DAY!

October 1st is SAKE DAY! This year it falls on a Saturday which makes it a lot easier to celebrate.  Because we just did a tasting this past Saturday we are going to celebrate SAKE DAY a little differently this year.

We’ll still be sampling sake this Saturday, but it’s not going to be an official tasting.  Instead we’ll be cracking open different bottles of sake through out the day for you to sample.

We’re not even sure yet what sake we’ll be pouring this Saturday so we’re not including a list with this email like we usually do.  You’ll just have to stop by the shop to see what we’re pouring.  Heck, we might even open a few bottles of the “good stuff” just for fun.

We’ll also be giving away some great SAKE SWAG this Saturday!  By SWAG we mean free stuff from the different sake breweries like T-Shirts, Sake Brewery Cups, Brewery Masu, Brewery Hand Towels and all kinds of other neat sake stuff.
We’ll probably do some type of lucky number drawing to pick the winners.  None of the items are too expensive, but all of it is still cool nonetheless.

So please stop by the shop this Saturday to celebrate SAKE DAY with us.  Sample some delicious sake, win some great sake swag and hang out with us to chat about sake.

Kanpai,
Malcolm & Nadine Leong
The Sake Shop

SAKE DAY 2011
CELEBRATION
Saturday, October 1, 2011
All Day 10:00 am to 8:00 pm

Nihonshu No Hi

Yes, there really is a SAKE DAY!  No, Malcolm did not make it up as an excuse to drink more sake.  Sake Day in Japan is known as “Nihonshu no Hi”.

Sake Day is always celebrated on October 1st.  This year we are lucky that it falls on a Saturday making it easier to celebrate.

It is our understanding that the reason Sake Day falls on October 1st is because originally the “Brewers Year” began on October 1st. Nowadays the Brewers Year begins instead on July 1st.

The first Sake Day was declared by the Brewer’s Association way back on October 1, 1978.

How do you celebrate Sake Day?
So how do you celebrate Sake Day correctly?  We researched this and found that in Japan, most people do the following ritual on Sake Day to celebrate it.

1. First, draw a circle on the floor.
2. Then take two quick sips of your sake.
3. Next, put your right foot in the circle.
3. Then take your right foot out of the circle.
4. Next put your right foot again in the circle.
5. Then shake your right foot all about.

Okay, Okay, we were joking. Obviously that’s the Hoki Poki and you don’t need to that in order to celebrate Sake Day.  (Although some of you may have done the Hoki Poki after consuming a few too many bottles of sake.)

Instead we would recommend that you celebrate Sake Day by simply enjoying some good sake that day.

Whether with friends or by yourself, pick up a bottle of your favorite sake (from The Sake Shop of course) or go to your favorite Izakaya and drink some sake on Sake Day!

Joy of Sake Banner

We survived the JOY OF SAKE 2011!  However, try as we might we did not get to sample all of the 326 different sake that night.  Truth be told we did not even try to sample all of them, but we did mange to taste some of the better ones and also sampled quite a bit of the food.

So now that the event is over, many of you are asking us if we carry some of the Gold and Silver medal winners.  Of course we do, and we’re doing a tasting this Saturday that will showcase some of them.

Join us this Saturday (09/24) from 3pm to 7:30pm as we sample SIX Gold and Silver medal winners from this year’s Joy of Sake event.  We have other medal winners for sale as well but chose these six to give you a variety of options ranging from Junmai to Daiginjo.
Here is the lineup for this Saturday (09/24).   

KONTEKI DAIGINJO
“TEARS OF DAWN”
Daiginjo

From one of Japan’s smallest breweries we bring you Konteki Daiginjo.  This wonderfully smooth Daiginjo from Kyoto has complex aromas and flavors of anise, banana and asian pear with a long clean finish.  It’s cool “squat” shaped bottle makes it stand out amongst the other sake bottles at the shop. Silver medal winner JOS 2011.

MASUMI SANKA
“MOUNTAIN FLOWERS”
Junmai Daiginjo

Wine lover’s sake.  Super premium sake with complex aromas and elegant flavors of fresh fruit and herbs . It’s name “Mountain Flowers” comes from a Chinese poem written by Li Bai. Silver medal winner JOS 2011.

TAMANOHIKARI YAMAHAI
Yamahai Junmai Ginjo 

Brewed in the old school “Yamahai” method, this sake from Kyoto drinks light and clean with a slight earthy flavor.  Noticeably lighter in flavor than most Yamahai with a higher acidity that makes it great for pairing with food.  Silver medal winner JOS 2011.

 DEWAZAKURA OKA
“CHERRY BOUQUET”
Ginjo

Oka is credited with being the first premium sake made available for mass purchase.  It has a beautiful nose of soft floral aromas with mild flavors of pear and melon. One of our favorites at the shop. Gold Medal Winner JOS 2011

NANBU BIJIN
“SOUTHERN BEAUTY”
Tokubetsu Junmai

Brewed using 100% local Ginotome rice from Iwate prefecture that has actually been milled down to Ginjo level (55%).  This Tokubetsu Junmai has a lively fresh aroma and fruit flavors of melon and pear.  Gold medal winner JOS 2011.

KUROSAWA KIMOTO
Junmai 

Brewed in the “old school” Kimoto method, this Junmai sake from Nagano has a deep, rich, and well balanced earthy flavor. Great chilled or warm. Silver Medal Winner JOS 2011

So please stop by the shop this Saturday to sample some Gold and Silver medal winners from this year’s Joy of Sake event.  We’ll also be sure to point out the other medal winners that we won’t be sampling but are available for purchase.

Kanpai,
Malcolm & Nadine Leong
The Sake Shop

JOY OF SAKE 2011
GOLD & SILVER MEDAL WINNERS
COMPLIMENTARY
SAKE TASTING & SALE
Saturday, September 24, 2011
3:00 pm to 7:30 pm

Joy of Sake 2010 Gold Medal Winners

So as many of you know, the Joy of Sake event is coming up in a few weeks (09/09).  This year it’s being held at the Sheraton Waikiki Hotel and we’re expecting a large turnout.  Just like last year, we thought we’d get everyone in the mood for this year’s event by holding a sake tasting made up of last year’s Joy of Sake/US National Appraisals GOLD MEDAL WINNERS!

Join us this Saturday (09/03) from 2pm to 7:30pm as we sample SEVEN 2010 Gold Medal winners and one SPECIAL sake that we thought was gone forever.  That makes a total of EIGHT different sake for you to try this Saturday!  Yoshi will be there to pour and answer your questions, so don’t miss out on this Pre-Joy of Sake tasting event.

Here is the lineup for this Saturday (09/03).

KAMOIZUMI
“RED MAPLE”
Junmai Ginjo Namazake
This is one of Malcolm’s favorite sake.  We were very sad when we thought there was no more, and ecstatic to learn that a few more cases have been found.  (See article to the left)  Great nama flavor that has been tempered by 2-years of cold aging.  Smooth and sweet … get some before it’s gone!

AKITABARE KOSHIKI JUNZUKURI
“NORTHERN SKIES”
Junmai
When people ask us to recommend an easy to drink sake that they can drink all day, we usually refer them to Akitabare Koshiki Junzukuri.  Subdued, understated and very simple in flavor.  This Junmai is actually milled down to a Ginjo level and drinks mild with a semi-dry finish.

TEDORIGAWA
“SILVER MOUNTAIN”
Yamahai Junmai
One of Nadine’s everyday favorite sake, this Tedorigawa is made using the old school Yamahai method.  A connoisseur’s junmai, this sake is dry, sharp and smooth all in one.  It has a pleasant astringency that is balanced with a mild sweetness.

 DEWAZAKURA OMACHI
“JEWEL BROCADE”
 Junmai Ginjo
As you can tell by the name, this sake is made from 100% Omachi rice.  It has actually been milled down to the Daiginjo level of 50%.  Full rich “Omachi” flavor that drinks well both cold and warm.

DEWAZAKURA DEWASANSAN
“GREEN RIDGE”
 Junmai Ginjo
Another popular sake from Dewazakura, “Dewasansan” actually refers to the rice that was used to make this sake (Dewa 33).  This sake has a great floral nose with refreshing flavors of tart green apple and melon.

DEWAZAKURA OKA
“CHERRY BOUQUET”
Ginjo
Oka is credited with being the first premium sake made available for mass purchase.  It has a beautiful nose of soft floral aromas with mild flavors of pear and melon.

TEDORIGAWA IKI NA ONNA
“LADY LUCK”
Daiginjo
We don’t get to sample this very often so we’re looking forwarding to sampling it this Saturday.  Clean and well balanced with a caress of wild honey that finishes dry, Iki Na Onna is a classy, confident sake brewed in very limited amounts for the Association of Lady Sake Retailers.

MASUMI NANAGO
“SEVENTH HEAVEN”
Junmai Daiginjo

Another favorite of ours at the shop.  Brewed in the Yamahai method but super premium in taste, this sake offers the best of both worlds.  Subtle sweetness balanced with a mild earthiness produce a wonderful flavor profile that’s sure to impress.  The rice for this sake is milled down to 45%.

So please stop by the shop this Saturday to sample some gold medal winners and say hi to Yoshi.  As usual, we’ll be sampling until 7:30pm or until we run out of sake so come early.

Kanpai,
Malcolm & Nadine Leong
The Sake Shop
2010 JOY OF SAKE
GOLD MEDAL WINNERS
COMPLIMENTARY
SAKE TASTING & SALE
Saturday, September 3, 2011
2:00 pm to 7:30 pm