This Saturday will officially begin the season of SUMMERat The Sake Shop. Not because school’s out or because people have begun to take their summer vacation … no, it’s officially SUMMER at the shop because we just got in our order of Summer nama sake or “namazake”! Back this year are three of our favorites from Ohyama, Tsukinokatsura and Umenishiki along with a brand new Summer nama from Tsukasabotan.
So join us this Saturday as we sample FOUR delightful namazake at the shop. For those of you who are new to “nama” sake, these are sake that are purposely unpasteurized resulting in a wonderful young, green and brash flavor. These particular namazake are also seasonal and are only released once a year during the Summer.
COMPLIMENTARY
SUMMER NAMA SAKE TASTING & SALE
Saturday, July 7, 2012
4:00pm to 7:30pm
Here is the lineup for Saturday.
TSUKASABOTAN SENCHU HASSAKU REIKA
Tokubetsu Junmai Namazake
Kochi Prefecture
Brand new to the shop this Summer, this is THE SAKE to try this Saturday. Due to it’s incredible popularity in Japan, our importer was unable to bring in any of this sake last year. Luckily we were able to receive a few cases this year but it’s still very limited. Nadine has already snuck a taste of this and it has become her new favorite namazake. Refreshing aroma of freshly picked juicy fruit. Very dry summer draft sake with crisp acidity, herbal flavors and a spicy finish.
TSUKINOKATSURA KOHAKUKO
Junmai Ginjo Namazake
Kyoto Prefecture
Tranquil aromas of grain, tree and nuts. Very complex sake with expansive crisp acidity and fruity finish. Goes well with lobster sashimi, marinated seafood, tempura, grilled chicken breast and sauteed mushrooms.
UMENISHIKI
Daiginjo Namazake
Ehime Prefecture
One of the few Daiginjo Summer namazake, this complex sake from Ehime is very flavorful with gorgeous aromas of ripe fruit and young grass. It taste just like the aromas with a short finish. Pairs well with grilled or steamed fish, sauteed scallops and spring rolls.
OHYAMA
Tokubetsu Junmai
Yamagata Prefecture
One of the first seasonal namazake we ever offered for sale, “OHYAMA NAMA” is an old favorite at the shop. Light and smooth with refreshing fruity aromas of peach, apple and orange. Medium dry sake with pleasant acidity. Nicely balanced mild taste with clean finish. Goes well with everything from sashimi and raw oysters to Caesar salad and shabu shabu.
So please join us this Saturday for our Summer Namazake Tasting. It’s your one chance a year to try some limited seasonal sake. Hope to see you then!
Kanpai,
Malcolm & Nadine Leong
The Sake Shop
COMPLIMENTARY
SUMMER NAMA SAKE TASTING & SALE
Saturday, July 7, 2012
4:00 pm to 7:30 pm
Tsukasabotan Brewery
Tsukasabotan Brewery was established more than 400 years ago in 1603. It is located on the Southern island of Shikoku in Kochi prefecture. Prior to the Meiji Restoration this area was known as the Tosa region.
While the name Tsukasabotan literally translates to the “King of Peonies”, it was actually inspired by Mitsuaki Tanaka, a highly respected government official from the Tosa region. He loved their sake so much that he encouraged them to produce the “king of sake”.
With this in mind, the “botan” in their name translates to “peony” which is known in Japan as the king of flowers and “tsukasa” translates to “chief” or “high office”. Therefore their name reflects their goal of having their sake be the best of the very best.
Sake from the Tosa region including Tsukasabotan are known for being dry. Their Summer Nama that we’ll be sampling this Saturday is no exception with a SMV of +8. Due to it’s popularity in Japan there is only a limited quantity available for sale in the US so be sure to pick up a bottle if you can.
What is “Nama” Sake?
A lot of the seasonal sake we bring in are referred to as “nama” sake or namazake. What exactly is this?
Simply put, “nama” sake is sake that has not been pasteurized. As a general rule, most sake are pasteurized twice before leaving the brewery, but “nama” sake are not pasteurized at all. The word “nama” in this instance means “fresh” or “raw”.
Pasteurization and maturation have a way of smoothing out some of the flavors and rough edges in sake. Not so with unpasteurized sake. With namazake you will get a flavor profile that is more young, green and brash with much more robust aromas.
Because nama sake has not been pasteurized there are still LIVE enzymes present. Keeping this sake cold is the only way to make sure these enzymes stay “asleep” and do not activate.
THE JOY OF SAKE
Friday, July 20, 2012
6:30 pm to 9:00 pm
Pier 2, Terminal Hall
It’s that time again! Over 300 incredible sake and delicious food from fifteen of Hawaii’s best restaurants, the BIGGEST andBADDEST sake tasting event is just around the corner and you can buy your tickets at The Sake Shop!
They’re holding the event a little earlier this year and at a different location. Pier 2 is located off Ala Boulevard across from Restaurant Row.
They’ll be using the passenger terminal where the cruise ships offload their passengers. It’s supposed to be pretty nice so we’re looking forward to checking it out.
We’re told that self parking and valet parking will be available but they’re still working out the details so the information is still a little skectchy. Carpooling or catching a taxi are always good alternatives as well.
So stop by the shop to pick up your Joy of Sake tickets before they run out. This year promises to be an exciting one with a new location and the largest amount of sake they’ve ever had for tasting.
