S A K E COVER PAGE MAY

Transcription

1 SAKE COVER PAGE MAY 2017

2

3 CONTRIBUTORS LOCATIONS KATELYN STRUMOLO Graphic Designer DAVID CONCANNON Graphic Design Lead KATIE ACS Director of Creative Services TAMIKO ISHIDATE Director of Sake, California LILOA PAPA Sake Bus. Dev. Mgr., SoCal CALIFORNIA VOLUME1 ISSUE1 1 CORPORATE OFFICE TUSTIN Franklin Dr. Tustin, CA Service and Orders: FRESNO* 4746 W. Jennifer Ave. Suite 108 Fresno, CA LOS ANGELES 500 S. Central Avenue Los Angeles, CA MORGAN HILL 850 Jarvis Drive Morgan Hill, CA PLEASANTON 5100 Franklin Dr. Pleasanton, CA SAN DIEGO 8330 Miralani Drive, Suite A San Diego, CA SAN FRANCISCO* 1621 Montgomery Street San Francisco, CA 9411 SAN JOSE 2202 Junction Ave. San Jose, CA SANTA ROSA 256 Sutton Place #106 Santa Rosa, CA OAKLAND 7307 Edgewater Driv, Suite C Oakland, CA For information on placing an advertisement or contributing content to the Sake Book, please call Tamiko Ishidate at , or tamikoishidate@youngsmarket.com WEST SACRAMENTO 3620 Industrial Blvd., #20 West Sacramento, CA *No Express Store at this Address

4 SAKE DEAR VALUED CUSTOMERS For 128 years, Young s Market Co. has strived to be the leader in wholesale and distribution of spirits, wine and selected beverages. Being a family-owned and operated business, we take great pride in representing artisanal familyowned breweries, distilleries and wineries from around the world. Young s Market Co. is very proud to present our artisanal Japanese Sake, Shochu & Liqueur portfolio. We represent some of the best importers and producers and their brands. Some are familiar and authentic others are innovative and cutting edge. We hope you find this booklet useful in exploring our dynamic portfolio, and also helpful in further understanding these wonderful beverages. THANK YOU AND KANPAI! YOUNG S MARKET CALIFORNIA SAKE TEAM ヤングス マーケットはリキュール ワイン その他のアルコール飲料総合問屋のリーダー的存在として 今年で創業 128 年を迎えました アンダーウッドファミリーの家族経営を維持してきた弊社は 世界中の同じく家族経営の蔵元 蒸留所 そしてワイナリーをご紹介できることを大変光栄に感じております このカタログでは 全国でも有数の蔵元 蒸留所 輸入元 そしてその銘柄など 弊社で取り扱っている地酒 焼酎 その他のリキュールを紹介しております オーセンティックでおなじみのブランド また革新的な最先端ブランドも取り揃えている 弊社のダイナミックなポートフォリオを是非ご覧になってください そして この素晴らしいアルコール飲料への理解を深めるのに貢献できれば幸いです 石舘 民子 TAMIKO ISHIDATE DIRECTOR OF SAKE, CALIFORNIA CELL DIRECT FAX TAMIKOISHIDATE@YOUNGSMARKET.COM リロア パパ LILOA PAPA SAKE BUS. DEV. MGR., SOUTHERN CALIFORNIA CELL LILOAPAPA@YOUNGSMARKET.COM Sake Book Page 4

5 TABLE OF CONTENTS page 07 FUTSU-SHU & HONJOZO page 10 page 15 GINJO & GINJO page 20 DAIGINJO & DAIGINJO page 24 NIGORI page 26 SPARKLING page 29 UMESHU, FRUIT WINE, & FLAVORED page 32 SOJU & SHOCHU page 35 LISTINGS BY IMPORTER & REGION page 37 COCKTAILS page 41 NON-EXCLUSIVE PRODUCTS page 44 INTRO TO SAKE

6 SAKE GRADE LEVELS literally means pure rice, and is made from rice, water, yeast, and koji-mold, without addition of distilled alcohol. Junmai does not have a requirement associated with minimum milling percentage, but is typically made from rice milled to nearly the same level as HONJOZO, its alcohol-added equivalent in the Premium Sake classification. Measured as % of the original grain remaining SAKE IS BREWED FROM RICE. The rice used to make sake has been polished or milled down to the degree desired to make the grade or class of Sake. The core of the rice grain is where the starches are concentrated, while the outer layer contains the fats and proteins. The rice polishing ratio, or Seimaibuai is the percentage of the rice that remains after polishing. The more proteins and fats that are removed, the more the starchy center is revealed leading to cleaner, more refined Sake. SUPER PREMIUM BREWERS ALCOHOL ADDED DAIGINJO GINJO 50 % MILLED 60 % MILLED NO ALCOHOL ADDED DAIGINJO GINJO TOKOBETSU HONJOZO 70 % MILLED TOKOBETSU PREMIUM HONJOZO 70 % MILLED NORMAL/TABLE FUTSU TABLE SAKE No minimum requirements Table sake often using automated brewing processes and plenty of distilled alcohol. Futsu represents about 75% of the entire sake market. Sake Book Page 6

7 FUTSU-SHU & HONJOZO 普通酒 本醸造 Futsushu is equivalent to Table Sake, and made from table rice and generous amount of distilled alcohol. Futsu-shu represents about 75% of the entire sake market and is prized for its affordability and drinkability. Honjozo also has a neutral spirit added at the end of fermentation, much like Futsushu, but in much smaller quantity. The added alcohol helps Sake to become lighter, often times leaner style of Sake with good aroma characteristics. There is no minimum milling requirement for Futsushu, while Honjozo must use rice that was milled to at least 70% (30% or more milled away). Sake Book Page 7

8 ABOUT FUTSU-SHU & HONJOZO EIKO FUJI BAN RYU CUP 栄光冨士 万流 10,000 WAYS FUTSU Brewery: Fuji Brewing Co. (est. 1778) Prefecture: Yamagata Soft, balanced and easy going, this Sake is versatile and can be enjoyed in 10,000 ways from chilled to gently warmed, paired with light, heavy, spicy or sweet foods. The sake is crisp, clean and refreshing. SMV: +1 Alcohol: 15.3% Size: 180ml Code: EIKO FUJI BAN RYU 栄光冨士 万流 10,000 WAYS FUTSU Brewery: Fuji Brewing Co. (est. 1778) Prefecture: Yamagata Soft, balanced and easy going, this Sake is versatile and can be enjoyed in 10,000 ways from chilled to gently warmed, paired with light, heavy, spicy or sweet foods. The sake is crisp, clean and refreshing. SMV: +1 Alcohol: 15.3% Size: 300ml Code: ml L A QUICK LOOK FUTSU-SHU PROFILE Table Sake Made with regular table rice, often using automated brewing processes, and plenty of distilled alcohol. Futsu-shu represents about 75% of the entire sake market with premium sake (those sake above this level) constituting the remaining 25%. RICE MILLED TO: No minimum requirement. DID YOU KNOW Futsu-shu is a well-made table sake makes a perfect accompaniment to everyday meal not limited to Japanese food. HONJOZO PROFILE Honjozo is a premium sake that has had a small amount of neutral spirit added at the end of fermentation to create a lighter, leaner style of Sake with good aroma characteristics. RICE MILLED TO: at least 70% EIKO FUJI HONKARA 栄光冨士 本辛 EXTRA EXTRA DRY HONJOZO Brewery: Fuji Brewing Co. (est. 1778) Prefecture: Yamagata This sake is an abbreviation for Honjozo Karakuchi, meaning extra dry Honjozo. It is rich and dry, silky and balanced with a crisp clean finish. Serve chilled or gently warmed with both light and hearty foods. SMV: +10 Alcohol: 15.6% Size: 720ml Code: L ENTER.SAKE BLACK DOT ブラック HONJOZO Brewery: Sekiya Brewery Co. Prefecture: Aichi A clean, dry, pure sake that complements a wide variety of food. Produced with rice from fields owned by the brewery - one of Japan s few estate breweries. SMV: Undisclosed Alcohol: 14.9% Size: 720ml Code: L Importer: Third Leaf Wines DID YOU KNOW The addition of neutral spirit in Honjozo is often done for stylistic purposes, not economic.

9 ENTER.SAKE BLACK DOT ブラック HONJOZO Brewery: Sekiya Brewery Co. Prefecture: Aichi A clean, dry, pure sake that complements a wide variety of food. Produced with rice from fields owned by the brewery - one of Japan s few estate breweries. SMV: Undisclosed Alcohol: 14.9% Size: 180ml Code: Importer: Third Leaf Wines JOTO ONE CUP 上等純米 THE GRAFFITI CUP FUTSU Brewery: Marumoto Brewing Co. (est. 1867) Prefecture: Okayama Light and fresh, notes of juicy green grape and watermelon. The Joto One cup is another example of Marumoto s expertise in combining tradition and innovation in one delicious sake. Serve chilled or warmed. Great with bar snacks like salted nuts, potato chips, and bacalao. SMV: -2 Alcohol: 15% Size: 200ml Code: TAKATENJIN 高天神 SWORD OF THE SUN TOKUBETSU HONJOZO Brewery: Doi Shuzo Prefecture: Shizuoka The brewery was founded by Yasuichi Doi, the village leader who fought many battles near the ruins of Takatenjin Castle. This bright, refreshing sake is Tokubetsu Honjozo at its best. The name celebrates the fact that Doi Shuzo is a solar powered sake brewery. SMV: +4 Alcohol: 15.5% Size: 720ml Code: TOZAI 東西 TYPHOON FUTSU Brewery: Kizakura Shuzo Prefecture: Kyoto A futsu-shu made in a premium style that is delicious not only served chilled but also gently warmed or in cocktails. SMV: +6.5 Alcohol: 14.9% Size: 720ml Code: L YURI MASAMUNE 由利正宗 BEAUTIFUL LILY FUTSU Brewery: Saiya Brewing Co. Prefecture: Akita Both mellow and rustic, this sake has aromas of fresh melon and a light nuttiness on the palate. It is the original brand of the brewery and a favorite among the Akita locals. Serve chilled or gently warmed. SMV: +2.5 Alcohol: 15% Size: 720ml Code: L 27158

10 JUN MAI 純米 Junmai is made of water, koji mold, yeast and rice that has been milled to roughly 70% of its original size. (There is no minimum milling requirement for Junmai.) Junmai is always made without addition of distilled alcohol in other words, all alcohol in Junmai is result of fermentation. Junmai tends to be full-bodied with good acidity and structure, and tend to pair with hearty food. In the past, a junmai had to be milled to 70%. Today, a junmai can be milled to only 95% of it s original size but, it must have the milling rate listed on it s label. Sake Book Page 10

11 AMA NO TO 天の戸 HEAVEN S DOOR TOKUBETSU Brewery: Asamai Shuzo Prefecture: Akita Asamai brewery only uses local Akita rice from a unique cooperative of 19 different local growers. They not only get quality rice from this cooperative but also quality brewery help: Four of their experienced growers (including Toji Moriya) also work in the brewery. SMV: +4 Alcohol: 16.2% Size: 720ml Code: ABOUT CHIYONOSONO 千代の園 SHARED PROMISE Brewery: Chiyonosono Shuzo Prefecture: Kumamoto After the war, Chiyonosono crafted the first junmai sake (brewed without distilled alcohol nor additives of any kind) and celebrated by sharing it from a large, red lacquered sake cup called a Shuhai. The brewers made a promise to one another to keep up their efforts each year to make high-quality sake from rice alone. SMV: +3.5 Alcohol: 15% Size: 720ml Code: ENTER.SAKE SOOKUU 蒼空 Brewery: Fujioka Brewery Co. Prefecture: Kyoto This sake has incredible weight and texture; laden with umami, it pairs beautifully with cheese, grilled white meat, and savory dishes. A highly limited production sake that is rarely seen outside Kyoto. SMV: Undisclosed Alcohol: 15.5% Size: 500ml Code: Importer: Third Leaf Wines A QUICK LOOK FLAVOR PROFILE The first tier of premium sake, Junmai sakes tend to be full-bodied with structured backbones and are food friendly in nature. RICE MILLED TO: No minimum requirement but generally around 70% FUKI 富貴 Brewery: Fuki Brewery Prefecture: Japan Fu-Ki Sake is a Junmai-grade Sake with elegant fruity aroma. Enjoy with sushi, tempura and teriyaki chicken and steak and seafood. Best served chilled in a sake glass or in cocktails SMV: 0 Alcohol: 16% Size: 750ml Code: Importer: Sazerac SAKE THAT IS MADE OF Water, koji-mold, yeast and rice that s milled down to roughly 70% of the original size. WHAT DOES MEAN? Jun of Junmai means pure and mai of Junmai means rice. Junmai is an ultimate expression of the natural deliciousness of rice.

12 FUKU CHITOSE 福千歳山廃純米 HAPPY OWL YAMAHAI Brewery: Tajima Brewing Co. Prefecture: Fukui The Tajima Brewery specializes in the Yamahai brewing method, which takes 3 times longer to brew than modern methods. This sake is rich, savory and complex with a long dry finish. Serve chilled or warmed with flavorful foods. SMV: +3 Alcohol: 15.2% Size: 720ml Code: IZUMO FUJI 出雲富士 ANCIENT SHRINE Brewery: Izumo Fuji Brewing Co. Prefecture: Shimane Brewed using old school and traditional methods, this Junmai is gently made, fully by hand. It is soft, relaxed and expansive on the palate with an underlying sweetness and light savory note. Serve chilled to slightly warmed. SMV: +4.5 Alcohol: 16% Size: 720ml Code: FUKUCHO 富久長 FORGOTTEN FORTUNE Brewery: Imada Shuzo Prefecture: Hiroshima Fukucho is the only brewery to use Hattanso, a once abandoned rice. Toji (brewer master) Miho Imada painstakingly revived the rice by first growing it herself in order to learn how to brew it. She passed along her knowledge to farmers that now grow it for the brewery. Miho mills the rice minimally for the best balance, complexity, and all its haughty boldness. SMV: +3 Alcohol: 16.5% Size: 300ml Code: ml JOTO 上等純米 THE GREEN ONE Brewery: Fuji Brewing Co. Prefecture: Yamagata Rich and solid with hints of fruit and light acidity on the palate with a dry balanced finish. This sake is extremely approachable both in its label and its flavor. Serve chilled to gently warmed. SMV: +7.5 Alcohol: 15.5% Size: 300ml Code: ml L RIHAKU 李白 DANCE OF DISCOVERY Brewery: Rihaku Shuzo Prefecture: Shimane The sake is made with a recently developed rice called Kannomai - a word made of the Japanese characters kan, which means God, and mai, which can mean dance or stage. The rice is only used in the Shimane Prefecture. SMV: +5 Alcohol: 14.8% Size: 300ml Code: ml SEIKYO TAKEHARA 誠鏡竹原 MIRROR OF TRUTH Brewery: Nakao Brewing Co. Prefecture: Hiroshima This Junmai is soft and balanced with a mellow and rustic, fruity and mineral rich flavor. It was the first sake of the brewery and has been a local favorite ever since. Serve chilled or at room temperature. SMV: -1 Alcohol: 15.4% Size: 300ml Code: ml L SHICHI HON YARI 七本槍 THE SEVEN SPEARSMAN Brewery: Tomita Brewing Co. Prefecture: Shiga One of Japan s oldest breweries, this sake was brewed by the 16th generation of the family. It is complex, boasting aromas and flavors ranging from mushroom to melon. Dry and crisp on the palate, serve chilled to fully warmed. SMV: +4.5 Alcohol: 15-16% Size: 300ml Code: ml L TAIHEIKAI TOKUBETSU 太平海特別純米 PACIFIC OCEAN TOKUBETSU Brewery: Huchu Homare Brewing Co. Prefecture: Ibaraki Taiheikai is the brewery s original sake dating to It is a symbolic reverence of the nearby Pacific Ocean. The sake is abundant yet balanced with fruitiness and nuttiness and a rich mouth feel. Serve chilled. SMV: +2.5 Alcohol: 15.5% Size: 720ml Code: Sake Book Page 12

13 TENSEI 天青 THOUSAND WAVES TOKUBETSU YAMAHAI Brewery: Kumazawa Shuzo Prefecture: Kanagawa The Great Wave of Kanagawa, the famed Japanese woodblock print, was created in the prefecture where the brewery is located near the sea. Limited Edition - only 1,000 bottles of this special sake are produced each year. SMV: +3 Alcohol: 14% Size: 500ml Code: TENTAKA 天鷹オルガナカ ORGANAKA ORGANIC Brewery: Tentaka Shuzo Prefecture: Tochigi One of the only producers in Japan with organic certification from the USDA, EU, and Japan EcoCert. Surrounded by three flowing rivers, idyllic mountains, and peaceful fields, the area where the rice is grown is very tranquil and seemingly untouched. SMV: +7 Alcohol: 15.3% Size: 300ml Code: ml TENTAKA 天鷹 HAWK IN THE HEAVENS Brewery: Tentaka Shuzo Prefecture: Tochigi Brewed with water from the area s natural underground springs which goes through triple filtration to remove any unwanted natural debris. Locally adored, Tentaka Kuni only releases 20% of its brew out of Tochigi prefecture. SMV: +3 Alcohol: 15.6% Size: 300ml Code: ml L TOZAI 東西 LIVING JEWEL Brewery: Kizakura Shuzo Prefecture: Kyoto Produced in Kyoto s ancient brewing town of Fushimi, known for its abundant supply of pure, pristine, and soft water from many nearby mountains. The label image is a Japanese koi whose vibrant colors and shimmering scales have earned them the moniker living jewels. SMV: +6.5 Alcohol: 14.9% Size: 300ml Code: ml YUHO 遊穂 ETERNAL EMBERS Brewery: Mioya Shuzo Prefecture: Ishikawa Named for a local river-crossing festival wherein an ancient Japanese prince is reunited with his beloved princess. Torches are used to light their way to conjugial harmory (hence village prosperity). SMV: +6 Alcohol: 16% Size: 720ml Code: YUHO 遊穂 RHYTHM OF THE CENTURIES KIMOTO Brewery: Mioya Shuzo Prefecture: Ishikawa Toji Toshio Yokomichi uses the rhythmic pole-ramming technique called Yama-oroshi to mix the yeast starter for this Kimoto sake. It gives the sake more complex, pronounced flavors. It is aged for approximately four years, which rounds out the edges and creates overall smoothness. SMV: +3 Alcohol: 15.9% Size: 720ml Code: YUKI NO BOSHA 雪の茅舎山廃純米 OLD CABIN YAMAHAI Brewery: Saiya Brewing Co. Prefecture: Akita Both rich and delicate, this sake is full and mellow with notes of roasted nuts and brown butter. It is brewed slowly and methodically with proprietary yeasts, yielding a unique sake that can be served from chilled to warmed. SMV: +1 Alcohol: 16% Size: 720ml Code: TAN REI BOX 淡麗 CLEAN & DRY Brewery: OZEKI SAKE U.S.A., Inc. Prefecture: USA Specially brewed by Ozeki for, Tan-Rei is clean, mellow and distinctly dry. Tan-Rei is great with a wide range of food, not simply Sushi and Sashimi. Suggested for Hot Sake machines or stored cold for serving chilled Sake by the glass or carage. SMV: +7 Alcohol: 13.5% Size: 19L Code: Sake Book Page 13

14 Sake Book Page 14

15 GINJO & GINJO 吟醸 純米吟醸 Super premium sakes that involve a more hands-on brewing process, lower temperature and slower fermentation with a more delicate approach across the board. This extra effort produces a sake that is layered, complex, fragrant and playful. Ginjo or Junmai Ginjo Sake has minimum milling requirement of at least 60% (40% or more milled away) and Ginjo sake has small amount of distilled alcohol added at the end of fermentation. Junmai Ginjo is made without the addition of distilled alcohol. Sake Book Page 15

16 ABOUT GINJO & GINJO BUSHIDO 武士道 WAY OF THE WARRIOR GINJO (CAN) Brewery: Kizakura Shuzo Prefecture: Kyoto The first Japanese sake available on tap. Bushido is an homage to the code of honors and morals developed by the Japanese samurai. SMV: +6.5 Alcohol: 18% Size: 180ml Code: BUSHIDO 武士道 WAY OF THE WARRIOR GINJO (KEG) Brewery: Kizakura Shuzo Prefecture: Kyoto The first Japanese sake available on tap. Bushido is an homage to the code of honors and morals developed by the Japanese samurai. SMV: +6.5 Alcohol: 18% Size: 19.5L Code: A QUICK LOOK FLAVOR PROFILE Super Premium sakes that involve a more handson brewing process, lower temperature and slower fermentation with a more delicate approach across the board. This extra effort produces a sake that is layered, complex, fragrant and playful. CHIKURIN KAROYAKA 竹林かろやか LIGHTNESS GINJO Brewery: Marumoto Brewing Co. Prefecture: Okayama This brewery is an estate brewery a rare classification, meaning they grow their own rice to produce this sake. Made with extreme care and attention to every detail, this sake is light with Champagne-like delicacy. Serve chilled. SMV: 3 Alcohol: 16% Size: 300ml Code: ml RICE MILLED TO: at least 60% WHAT DOES GINJO MEAN? Ginjo is synonym to super premium sake and is often enjoyed chilled to show case it s delicate aroma and finesse. FERMENTATION TEMPERATURES When fermenting ginjo sake, the temperatures tend to be lower than junmai sake in order to stress the yeast which in turn releases more esters that contribute to the character of the sake. CHIKURIN ORGANIC KAROYAKA 竹林オーガニックかろやか ORGANIC LIGHTNESS GINJO Brewery: Marumoto Brewing Co. Prefecture: Okayama This was the first Japanese sake made from 100% USDAcertified Organic sake rice, estate grown by the Marumoto Brewery. It is pure, clean, light and subtly fruity with balanced acidity and a dry finish. Serve chilled. SMV: 3 Alcohol: 16% Size: 720ml Code: 67329

17 CHIYONOSONO 千代の園 SACRED POWER GINJO Brewery: Chiyonosono Shuzo Prefecture: Kumamoto Chiyonosono revived the Shinriki rice strain by borrowing a handful of grains of the few thousand that remained in existence within various agricultural research centers. Chiyonosono is currently the only Japanese brewery to use Shinriki rice for sake brewing. SMV: 2.5 Alcohol: 16% Size: 300ml Code: ml EIKO FUJI NAMAZAKE 栄光冨士生貯蔵酒 GLORIOUS MT. FUJI GINJO Brewery: Fuji Brewing Co. Prefecture: Yamagata Made from highly refined Yamada Nishiki rice, this sake is fresh, yeasty and lively with hints of banana and papaya. It is rich yet refreshing with a soft and delicate texture. Serve chilled. SMV: 3 Alcohol: 15% Size: 720ml Code: ENTER.SAKE SILVER シルバー GINJO Brewery: Sekiya Brewery Co. Prefecture: Aichi An aromatic Ginjo sake produced from the heirloom Mineharuka rice. A slight perception of sweetness on the palate makes for a serious and easily enjoyed sake. SMV: Undisclosed Alcohol: 15% Size: 720ml Code: Importer: Third Leaf Wines FUKUCHO SUIGETSU 富久長水月 MOON ON THE WATER GINJO Brewery: Imada Shuzo Prefecture: Hiroshima Miho Imada, Fukucho owner and toji (master brewer), is one of the few female tojis in Japan. This sake is made with the famous soft water of Hiroshima prefecture which gives it deep, persistent flavor. SMV: +3 Alcohol: 17% Size: 300ml Code: ml JOKIGEN 上喜元 EUPHORIA GINJO Brewery: Sakata Brewery Prefecture: Yamagata A superb masterpiece. Rich and creamy on the palate. Flavors are expansive and endless on a smooth, seemingly endless finish. Absolutely exquisite. SMV: +4 Alcohol: 16-17% Size: 300ml Code: ml L Importer: Banzai Beverage JOTO GINJO 上等純米吟醸 THE PINK ONE GINJO Brewery: Huchu Homare Brewing Co. Prefecture: Ibaraki Made using two kids of yeasts, this Junmai Ginjo is lush and fruity with notes of succulent peach and musk melon. It finishes crisp and clean. SMV: +2 Alcohol: 15.5% Size: 720ml Code: KANBARA 蒲原 BRIDE OF THE FOX GINJO Brewery: Kaetsu Shuzo Prefecture: Niigata This sake is named for the famous fox-bride festival held annually in Niigata to celebrate a local legend about mysterious lights that have appeared on nearby Mt. Kirin. Brewed with locally-grown Gohyakumangoku rice. SMV: +3 Alcohol: 17% Size: 300ml Code: ml L MABOROSHI 幻 NAKAO S SECRET GINJO Brewery: Nakao Brewing Co. Prefecture: Hiroshima Delicate, lightly fruity and floral, this sake is both complex and approachable. It is soft, airy, medium bodied and dry; beautifully capturing the Maboroshi house style. Serve chilled and enjoy with a variety of light or richer foods. SMV: +3 Alcohol: 15% Size: 300ml Code: ml L Sake Book Page 17

18 GINJO & GINJO MANTENSEI 満天星 STAR-FILLED SKY GINJO Brewery: Suwa Shuzo Prefecture: Tottori Located in a remote prefecture where there is an abundance of natural elements available. Umami-driven, savory sake with strong koji characteristics and 3 years of aging. SMV: +3 Alcohol: 16% Size: 300ml Code: ml RIHAKU 李白 ORIGIN OF PURITY GINJO Brewery: Rihaku Shuzo Prefecture: Shimane Discovered in 1859, Omachi is the only pure rice strain that has been grown consistently in Japan. SMV: +3 Alcohol: 18% Size: 720ml Code: NANBU BIJIN 南部美人 SOUTHERN BEAUTY GINJO Brewery: Nanbu Bijin Prefecture: Iwate Truly a locally-produced sake. It is made with the local Ginginga rice which took over eight years to develop and perfect. The water, yeast, and brewing team are also all from Iwate prefecture. SMV: +1 Alcohol: 16% Size: 300ml Code: ml RIHAKU 李白 WANDERING POET GINJO Brewery: Rihaku Shuzo Prefecture: Shimane Rihaku uses a koji-making machine allows tighter control of temperature and moisture during the koji-making process while metal fingers mix the koji every few hours, resulting in not only cleaner but also more uniform and consistent koji. SMV: +3 Alcohol: 15% Size: 300ml Code: ml L SEIKYO OMACHI 誠鏡雄町 ANCIENT STRAIN GINJO Brewery: Nakao Brewing Co. Prefecture: Hiroshima Omachi is the oldest sake rice, and is one of very few non-crossbred rice varieties that exists in Japan today. This sake is deeply rich and soft with crisp fruity notes. Serve chilled. SMV: +3 Alcohol: 15% Size: 720ml Code: SETSUGETSU BIJIN 雪月美人 SNOW MOON BEAUTY GINJO Brewery: Sakata Brewery Prefecture: Yamagata Snow Moon Beauty is a limited production sake that is handcrafted by skilled artisans. It combines clarity and depth, using an artistic contrast between soft and light Niigata-style sake and the modern 21st century rich and vibrant style. It is sake that gives no excuses and makes no compromise. SMV: +4 Alcohol: 14% Size: 300ml Code: ml Importer: Banzai Beverage TENRANZAN 天覧山 EMPEROR S MOUNTAIN GINJO Brewery: Igarashi Brewery Prefecture: Saitama Vibrant nose of fresh fruit. Its rich layers of flavors are an artistic contrast to its soft, elegant finish that is reminiscent of a perfectly oaked white wine. Despite being brewed from rice, this limited production sake is similar in quality to some of the world s best wines. SMV: +3 Alcohol: 15-16% Size: 720ml Code: Importer: Banzai Beverage TENSEI 天青 SONG OF THE SEA GINJO Brewery: Kumazawa Shuzo Prefecture: Kanagawa This sake is made with yeast that is obtained directly from the brewer that discovered it, rather than through the usual distribution channels; this makes the sake more lively and intense. Song of the Sea is an ode to the brewery s seaside location in Kanagawa. SMV: 3.5 Alcohol: 16% Size: 720ml Code: Sake Book Page 18

19 TOZAI 東西 WELL OF WISDOM GINJO Brewery: Kizakura Shuzo Prefecture: Kyoto A bright, vibrant ginjo made in a classic style from Kyoto, the birthplace of sake. SMV: +5.5 Alcohol: 15% Size: 300ml Code: ml WATARI BUNE 渡舟 FERRY BOAT GINJO Brewery: Huchu Homare Brewing Co. Prefecture: Ibaraki The Huchu Homare brewery recultivated the previously extinct Watari Bune rice varietal in This iconic sake, made from the famous rice, receives international high praise. It is floral, fruity, lively and complex. Serve chilled. SMV: +3 Alcohol: 15-16% Size: 300ml Code: ml YUKI NO BOSHA 雪の茅舎 CABIN IN THE SNOW GINJO Brewery: Saiya Brewing Co. Prefecture: Akita Abundantly aromatic, fruity, dense, full bodied and complex, this sake is famous both in Japan and in the USA. It is expertly hand-crafted by the multi award winning Saiya Brewery. Serve chilled. SMV: 1 Alcohol: 16% Size: 300ml Code: ml L 27162

20 DAIGINJO & DAIGINJO 大吟醸純 米大吟醸 The Ultra-Premium tier of sake that s made from at least 50% milled rice (half of original rice milled away). An extremely labor-intensive brewing process that requires a tremendous attention to detail and an artisanal spirit to execute. These sakes are elegantly refined with fantastic depth, complexity and finesse almost unparalleled in the beverage world. Junmai Daiginjo is made without the addition of distilled alcohol, while Daiginjo has a very small amount of neutral spirit added. Sake Book Page 20

21 ENTER.SAKE ARAMASA 新政 DAIGINJO Brewery: Aramasa Brewing Co. Prefecture: Akita Kimoto brewed and fermented in traditional taru (cedar) vats, then aged one month in neutral French oak barrels to produce a sake of incredible complexity and harmony. A stunningly complete sake - with aromatics, texture, and a long finish - to savor. SMV: Undisclosed Alcohol: 14.9% Size: 720ml Code: Importer: Third Leaf Wines ABOUT DAIGINJO & DAIGINJO ENTER.SAKE REVOLUTIONS レボリューション DAIGINJO Brewery: Asahi Brewing Co. Prefecture: Yamaguchi Finished by spinning in a centrifuge press similar to a record turntable to produce some of the smoothest sake possible. The second collaboration between ENTER.Sake and Dassai is a study in elegance. SMV: Undisclosed Alcohol: 16% Size: 720ml Code: Importer: Third Leaf Wines ENTER.SAKE SHUHARI 守破離 DAIGINJO Brewery: Matsumoto Sake Brewing Co. Prefecture: Kyoto A slight effervescence provides heightened aromatics and refreshing acidity. This sake is only pasteurized once and stored cold and under pressure to retain the natural effervescence from fermentation. Outstanding as an aperitif and with fish. SMV: Undisclosed Alcohol: 14% Size: 720ml Code: Importer: Third Leaf Wines GINGA SHIZUKU 銀河雫 DIVINE DROPLETS DAIGINJO Brewery: Takasago Shuzo Prefecture: Hokkaido This sake is drip-pressed (shizuku), a rarity by itself, and it is the only sake in the world drip-pressed in an ice igloo which is rebuilt every year outside the main brewery building in Hokkaido, Japan s northernmost island. SMV: +3 Alcohol: 15.6% Size: 300ml Code: ml A QUICK LOOK FLAVOR PROFILE The Ultra-Premium tier of sake. An extremely labor-intensive brewing process that requires a tremendous attention to detail and an artisanal spirit to execute. These sakes are elegantly refined with fantastic depth. RICE MILLED TO: at least 50% WHAT DOES DAIGINJO MEAN? Daiginjo literally means Big Ginjo, and represent the pinnacle of the brewer s craftsmanship and expression. MILLING TO DAIGINJO SPECIFICATIONS Milling rice to acheive the status of a daiginjo can take about 3 days or more depending on the strain of rice used. There is a sake that is milled down to 7% which takes over 10 days to mill.

22 DAIGINJO & DAIGINJO JOKIGEN 上喜元赤ラベル RED KIMOTO NAKADORI DAIGINJO Brewery: Sakata Brewery Prefecture: Yamagata Spirited, Structured and Luscious. Tenranzan has a vibrant nose of fresh fruit. Its rich layers of flavors are an artistic contrast to its soft, elegant finish that is reminiscent of a perfectly oaked white wine. SMV: 5 Alcohol: 16-17% Size: 720ml Code: Importer: Banzai Beverage KONTEKI 坤滴 TEARS OF DAWN DAIGINJO Brewery: Higashiyama Shuzo Prefecture: Kyoto Daiginjo made with Japan s highest quality rice and local Fushimi mizu, the soft, pure water from Japan s Eastern Mountains. SMV: +3 Alcohol: 15.5% Size: 300ml Code: ml L JOTO DAIGINJO 上等大吟醸 THE ONE WITH THE CLOCKS DAIGINJO Brewery: Nakao Brewing Co. Prefecture: Hiroshima The Nakao brewery uses their proprietary apple yeast to brew this Daiginjo. The label s 72 clocks represent the 72 hours it takes to mill the rice for this sake. It is clean and bright with notes of green apple. Serve chilled. SMV: +5 Alcohol: 16.50% Size: 300ml Code: ml L KONTEKI 坤滴 PEARLS OF SIMPLICITY DAIGINJO Brewery: Higashiyama Shuzo Prefecture: Kyoto Junmai Daiginjo made with Japan s highest quality rice and local Fushimi mizu, the soft, pure water from Japan s Eastern Mountains. SMV: +2 Alcohol: 15.5% Size: 300ml Code: ml NANBU BIJIN 南部美人 ANCIENT PILLARS DAIGINJO Brewery: Nanbu Bijin Prefecture: Iwate Ancient Pillars is nama-chozo genshu. The result is a stronger sake with some of the livelier flavors generally associated with unpasteurized sake. SMV: +3 Alcohol: 17.9% Size: 720ml Code: MABOROSHI KUROBAKO 幻 黒箱 MYSTERY DAIGINJO Brewery: Nakao Brewing Co. Prefecture: Hiroshima This revolutionary Junmai Daiginjo is the original sake made from the brewery s proprietary apple yeast. Multi award winning, meticulously made by hand, rich in fragrance and flavor, this is the pinnacle of the brewer s art. SMV: +1 Alcohol: 16.50% Size: 720ml Code: SHICHI HON YARI SHIZUKU 七本槍雫 SILENT SAMURAI DAIGINJO Brewery: Tomita Brewing Co. Prefecture: Shiga This limited-production sake is slowly fermented and pressed by gravity, drop by drop. A method reserved for the most premium sakes in Japan, this Junmai Daiginjo is brilliant, smooth, and deeply complex. Serve chilled. SMV: +5 Alcohol: 16-17% Size: 500ml Code: TAKATENJIN 高天神 SOUL OF THE SENSEI DAIGINJO Brewery: Doi Shuzo Prefecture: Shizuoka This sake is brewed in memory of former Takatenjin Master Toji Shokichi Hase. Toji Hase worked tirelessly at the same brewery for over 40 years which in itself is surely an achievement worth honoring. He was also one of the four famous toji known as the Four Guardians of Heaven of the prestigious Noto Toji Guild. SMV: +5 Alcohol: 16.8% Size: 300ml Code: ml Sake Book Page 22

23 TENTAKA 天鷹 SILENT STREAM DAIGINJO Brewery: Tentaka Shuzo Prefecture: Tochigi Out of the 24 grades of Yamada Nishiki rice, this sake is made from the very highest (Toku A Tokujo-Mai), polished down to an exceedingly labor-intensive and costly 35%. It is made in the non-pressed free run shizuku style resulting in the ultimate luxury. SMV: +2 Alcohol: 16.8% Size: 720ml Code: WATARI BUNE 渡舟 LIQUID GOLD DAIGINJO Brewery: Huchu Homare Brewing Co. Prefecture: Ibaraki Made from the famous Watari Bune rice, this Junmai Daiginjo is unbelievably luscious deep, rich and fruity with notes of honeydew and pineapple. Serve chilled and pair with high quality seafood and triple cream cheeses. SMV: +3 Alcohol: 16-17% Size: 720ml Code: WHILE EVERY STEP OF THE sake-making process is key (especially with Craft Sake), the koji-making process is one of the defining factors in making a premium sake. So-haze (soh ha-zeh) is koji-growth on the exterior of a grain of rice. This is common with machine-made sake. It tends to encourage a higher rate of fermentation. Tsuki-haze (tsoo-kee) is koji-growth within the grain of rice itself. This encourages a slower rate of fermentation and results in more complexity.

24 NIGORI にごり酒 Literally translates to cloudy sake and is sake with the rice solids (lees) or undissolved rice from fermentation kept in the bottle, resulting in a sake that s white in appearance and creamy in texture. Nigori sake is often referred to as unfiltered sake, though most Nigori sake does go through rough filteration. The amount of rice solids left in the bottle can vary, resulting in a range of Nigori sakes from super light ( Usu-Nigori or Sasa-Nigori ) to rich & creamy. Sake Book Page 24

25 CRAZY MILK クレイジーミルク NIGORI Brewery: Umenoyado Brewery Prefecture: Nara The rich flavor and creamy texture of coconut milk with the subtle sweetness of tapioca. The cloudy rice particles gently coat your palate. Despite its rich and creamy flavor, the finish is very clean. Alcohol: 15% Size: 300ml Code: Importer: Banzai Beverage ABOUT NIGORI JOTO NIGORI 上等にごり THE BLUE ONE NIGORI Brewery: Nakao Brewing Co. Prefecture: Hiroshima This premium and refined Nigori is bright and lively with fresh tropical aromatics. Creamy and almost chewy on the palate with a dry finish, it pairs well with spicy foods and should be served chilled. SMV: -3 Alcohol: 15% Size: 300ml Code: ml L RIHAKU 李白 DREAMY CLOUDS TOKUBETSU NIGORI Brewery: Rihaku Shuzo Prefecture: Shimane This Nigori is quite special because its milling rate of 58% technically qualifies it as Junmai Ginjo grade sake- a rare quality level for a nigori (cloudy) sake. SMV: +3 Alcohol: 16% Size: 300ml Code: ml L TOZAI 東西 SNOW MAIDEN NIGORI Brewery: Kizakura Shuzo Prefecture: Kyoto Named Snow Maiden in homage to Japan s most famous koi, Hanako, which lived 226 years in the icy waters at the foot of Japan s Mt. Ontake. SMV: +6.5 Alcohol: 15% Size: 300ml Code: ml A QUICK LOOK FLAVOR PROFILE Creamy mouthfeel, smooth, easy going flavor, often sweet but not always. WHAT DOES NIGORI MEAN? Nigori sake is often made by running the sake through a coarser filter or by adding the lees back in after a full filtration, depending on the brewery and the texture they are aiming to achieve. With the presence of rice lees, Nigori tends to have a little shorter shelf life so good storage/rotation is recommended. NIGORI LITERALLY MEANS CLOUDY Not all Nigori are overly sweet. Some premium nigori are designed in a dry style to be much more food-friendly.

26 SPARK LING スパークリング酒 Sparkling Sake is a relative new comer to the traditional world of Sake, only becoming popular over the last 10 years or so. Sparkling Sake, just like Sparkling Wine, becomes carbonated by several different methods, and that, along with a few other variables such as rice varietal used and milling rate, results in ranges of style and price points. Generally speaking, however, sparkling sake is low in alcohol and high in residual sugar, and simple and refreshing in style. Sake Book Page 26

27 BUNNY BLUEBERRY バニー SPARKLING Brewery: Umenoyado Brewery Prefecture: Nara A new style of sparkling beverage infused with blueberries and naturally carbonated by yeast in the bottle. Elegantly sweet with the vibrant aroma and rich flavor of the fresh blueberries harvested near the brewery. SMV: -30 Alcohol: 7% Size: 300ml Code: Importer: Banzai Beverage ABOUT SPARKLING BUNNY NATURAL バニー SPARKLING Brewery: Umenoyado Brewery Prefecture: Nara Premium sake has been handcrafted by Toji skilled artisans of sake and naturally carbonated by yeast in the bottle. Banzai Bunny is elegantly sweet with a soft texture from natural bubbles and a crisp, refreshing finish. SMV: -30 Alcohol: 7% Size: 300ml Code: Importer: Banzai Beverage BUNNY WHITE PEACH バニー SPARKLING Brewery: Umenoyado Brewery Prefecture: Nara A new style of sparkling beverage infused with white peaches and naturally carbonated by yeast in the bottle. Drinking Banzai Bunny White Peach is like biting into a juicy white peach. It is elegantly sweet with refreshing finish. SMV: -30 Alcohol: 7% Size: 300ml Code: Importer: Banzai Beverage BUNNY YUZU CITRUS バニー SPARKLING Brewery: Umenoyado Brewery Prefecture: Nara A new style of sparkling beverage infused with natural juice and zest of yuzu citrus fruit, then carbonated. Bunny Yuzu has the vibrant aroma of fresh yuzu zest. It is elegantly sweet and refreshingly tart. SMV: -30 Alcohol: 7% Size: 300ml Code: Importer: Banzai Beverage A QUICK LOOK FLAVOR PROFILE Bubbly, some are creamy, low alcohol and easy. HOW IT IS SPARKLING Not unlike Champagne and Sparkling wine, sake is also available in a sparkling format. Like it s winebased counter-parts, sparkling sake can be achieved through secondary fermentation via in-bottle fermentation, charmat and transfer method. DID YOU KNOW THAT... Sparkling sake is a great gluten and sulfite free alternative to sparkling wine? Furthermore, because of the lower acidity than their wine-counterpart, they re great for making sorbet!

28 SPARKLING HANA HOU HOU SHU 花泡々酒 ROSE CLOUDS SPARKLING Brewery: Marumoto Brewing Co. Prefecture: Okayama This naturally sparkling sake is bottle fermented, resulting in a fine elegant bubble. It is infused with rose hips and hibiscus, which contribute complex fruity, floral and herbaceous flavors and bright acidity. Serve chilled. SMV: -40 Alcohol: 6% Size: 300ml Code: HOU HOU SHU 泡々酒 ROSE CLOUDS SPARKLING Brewery: Marumoto Brewing Co. Prefecture: Okayama This naturally sparkling sake is bottle fermented like Champagne, resulting in a fine elegant bubble. Bright, fruity and refreshingly sweet, it is unique, crowd pleasing and dazzling with beautiful balance. Serve chilled. SMV: -40 Alcohol: 6% Size: 180ml Code: ml Sake Book Page 28

29 UMESHU FRUIT WINE FLAVORED 梅酒フレ ーバー酒 Umeshu is often referred to as Plum Wine, and it s a beverage that s made by infusing the base alcohol (sake, wine, shochu etc.) with Japanese Ume 梅 fruit. Fruity and sweet, Umeshu has become a standard on Asian restaurants not limited to Japanese. Flavored Sake is much like Umeshu, and found on menus of Japanese restaurants and other Asian restaurants. Flavored Sake is generally lower in alcohol, and sweeter and easy-drinking style. Sake Book Page 29

30 ABOUT UMESHU, FRUIT WINE, & FLAVORED CHOYA UMESHU WITH FRUIT チョーヤ梅入り梅酒 CHOYA UMESHU/FRUIT WINE Brewery: Choya Umeshu Co., Ltd. Prefecture: Osaka A uniquely sweet and gently tart taste of ume fruit with notes of almond from the pit. Serve straight, slightly chilled or on-the-rocks. Alcohol: 14.6% Size: 50ml Code: ml ml Importer: Choya Umeshu USA, Inc. CHOYA EXCELLENT チョーヤエクセレント CHOYA UMESHU/FRUIT WINE Brewery: Choya Umeshu Co., Ltd. Prefecture: Osaka Elegant taste of French brandy with fruity notes of Umeshu. Enjoy chilled and straight, on-the-rocks, or as a coctail base. Alcohol: 14% Size: 750ml Code: Importer: Choya Umeshu USA, Inc. A QUICK LOOK FLAVOR PROFILE Rich, sweet, luscious. Reminiscent of Gewürztraminer. UMESHU IS MADE FROM Ume-shu uses real Japanese Plums. DID YOU KNOW Ume is of the sub genus prunus, similar (but different) to plum. The main difference is due to its intense flavors & acidity. Ume s acidity ranges from 4-5% versus a plum at 1-2%, which makes delicious wines and liqueurs. Ume is also high in minerals such as potassium, magnesium, calcium and is fiber-rich. CHOYA CLASSIC チョーヤクラッシック CHOYA UMESHU/FRUIT WINE (SPIRITS) Brewery: Choya Umeshu Co., Ltd. Prefecture: Osaka Beautifully balanced sweet and tart of the ume fruit with notes of almond from ume pit. Also available for On-Premise Beer and Wine customers. Alcohol: 15% Size: 50ml Code: ml ml Importer: Choya Umeshu USA, Inc. CHOYA SHISO チョーヤ紫蘇 CHOYA UMESHU/FRUIT WINE (SPIRITS) Brewery: Choya Umeshu Co., Ltd. Prefecture: Osaka Beautifully balanced sweet and tart of the ume fruit with notes of almond from ume pit. Shiso is a popular japanese herb that adds aroma and dimension. Alcohol: 15% Size: 750ml Code: Importer: Choya Umeshu USA, Inc.

31 CHOYA HONEY チョーヤハニー CHOYA UMESHU/FRUIT WINE (SPIRITS) Brewery: Choya Umeshu Co., Ltd. Prefecture: Osaka Beautifully balanced sweet and tart of the ume fruit with notes of almond from ume pit. Locally sourced honey adds texture and round out the acidity. Alcohol: 15% Size: 750ml Code: Importer: Choya Umeshu USA, Inc. TOZAI 東西 BLOSSOM OF PEACE UMESHU/FRUIT WINE Brewery: Kizakura Shuzo Prefecture: Kyoto This is one of the only ume-shu crafted with premium Japanese sake and the region s highest quality ripe green plums or shiro-kaga. The plums are soaked in sake for over three months to achieve a rich sweet aroma and subtle plum flavors. SMV: 5.5 Alcohol: 10.5% Size: 720ml Code: JOTO YUZU 上等ゆず YUZU CITRUS FLAVORED Brewery: Izumo Fuji Brewing Co. Prefecture: Shimane Crafted by the Fuij Brewery in the town of Izumo, Joto Yuzu is a blend of sake and Yuzu juice from Yuzu fruit that is grown locally. Yuzu is a prized Japanese citrus fruit that has the sweet and tart flavors of mandarin orange, Meyer Lemon and Key Lime. Blended with sake, Joto Yuzu is a delicious balance of sweetness and acidity. Alcohol: 8% Size: 500ml Code: A GLASS OF SAKE A DAY, keeps the bad spirits away!

32 SOJU & SHOCHU 焼酎 Shochu is a distilled beverage native to Japan made most commonly from barley, sweet potato, sugarcane / brown sugar and rice. Soju on the other hand is a distilled beverage native to Korea made traditionally from rice but is now also produced from other starch sources such as potato, wheat, barley and tapioca. In California, beverage with less than 25% alcohol that s registered as Soju can be sold by the holders of beer & wine license, and is a popular choice as a base for gentle cocktails. Sake Book Page 32

33 HAN SOJU ORIGINAL 48 PROOF SOJU HAN Soju Original is a rice and barley based spirit known as Asian Vodka. The use of super-premium rice in the fermenting and distillation process, gives it a a soft and smooth mouth feel. HAN is the choice of connoisseurs who appreciate fine imported Soju. Alcohol: 24% Size: 750ml Code: Importer: Progressive Beverages ABOUT SOJU & SHOCHU HAN SOJU CANE 48 PROOF SOJU HAN Soju Cane is a rice and barley based spirit infused with the flavors of Caribbean rum. Smooth and flavorful, it can be used like rum in Cuba Libre cocktails, on the rocks or with a splash of tonic. A perfect complement to any occasion which calls for rum. Suggested serving method: on the rocks, in mixed cocktails. Alcohol: 24% Size: 750ml Code: Importer: Progressive Beverages HAN SOJU CITRUSS 48 PROOF SOJU HAN Soju Citruss is a rice and barley based spirit, similar to vodka, infused with premium citrus flavors. The nose has hints of orange, lemon and lime and it is smooth and soft on the pallet. Good in a mixed drink, Martini or simply on the rocks with a wedge of orange or lemon, HAN Citruss complements any occasion or meal at which fine spirits are required. Suggested serving method: on the rocks, in cocktails. Alcohol: 24% Size: 750ml Code: Importer: Progressive Beverages HAN SOJU FIRE 48 PROOF SOJU HAN Soju FIRE is a rice and barley based spirit infused with cinnamon and other flavors which impart a lightly spicy flavor on the pallet. Good as a chilled shooter alone or chase it with the beer of your choice. Chilled in a rocks glass for sipping or in a mixed drink with Cola, HAN Fire is a flavorful complement to the HAN line of Sojus. Suggested serving method straight up, chilled up, in cocktails. Alcohol: 24% Size: 750ml Code: Importer: Progressive Beverages A QUICK LOOK SOJU/SHOCHU FLAVOR PROFILE Soju normally has a vodka-like profile. The flavor profile for shochu can vary according to the ingredient used from clean and light for rice to aromatic and pungent for sweet potato. Flavor can vary from funky, woody and flavorful, to silky, fragrant, and clean. WHAT DOES SOJU/SHOCHU MEAN? Soju is Korean and Shochu is Japanese which refers to the same Chinese characters 焼酎. The characters literally means burned sake referring to the production method of distillation, which requires use of heat. DID YOU KNOW? In the state of California, Soju is exempt from prohibited spirits to sell for beer & wine license bars and restaurants, and is a popular choice of base alcohol for soft cocktails due to its higher alcohol proof.

34 SOJU & SHOCHU HAN SOJU TEQ 48 PROOF SOJU HAN Soju Teq is a rice and barley based spirit infused with the flavors of premium Mexican Agave. Similar in taste profile to premium Blanco Mexican Tequilas, HAN Teq can be used with a premium Margarita mix, as a shooter or served chilled in a salt rimmed martini glass with lime garnish. Suggested serving method: straight, chilled, in cocktails. Alcohol: 24% Size: 750ml Code: Importer: Progressive Beverages KUROKI NAKANAKA 中々 PRETTY BARLEY SHOCHU (SPIRITS) Brewery: Kuroki Distillery Prefecture: Miyazaki Made from Kyushu wheat cultivated in the organic farm and the choicest barley. Using time honored method, the distiller produces the starter mash in traditional ceramic pots with proprietary in-house yeast. Fermentation is done in wooden barrels and the water is purified through reverse osmosis. Alcohol: 25% Size: 750ml Code: Importer: Banzai Beverage CHIYONOSONO 千代の園 8,000 GENERATIONS RICE SHOCHU (SPIRITS) Brewery: Chiyonosono Shuzo Prefecture: Kumamoto A crisp rice shochu that results in a true sake-lover s shochu. A great cocktail mixer. Medium-bodied with hints of honeydew and natural rice flavors. Alcohol: 25% Size: 750ml Code: KUROKI KIROKU きろく MEMORY SWEET POTATO SHOCHU (SPIRITS) Brewery: Kuroki Distillery Prefecture: Miyazaki Made using a combination of freshly harvested estate grown and locally grown Kogane Sengan sweet potatoes. The rice koji is made from locally grown Hinohikari rice of Miyazaki. Great care is taken in the distillation and maturation of this shochu. Enjoy the rich flavor and soft texture. Alcohol: 25% Size: 750ml Code: Importer: Banzai Beverage KUROKI YAMASEMI 山翡翠 KINGFISHER RICE SHOCHU (SPIRITS) Brewery: Kuroki Distillery Prefecture: Miyazaki This shochu was made using locally grown Miyazaki rice varieties Hinohikari and Hanakagura. Fermentation is done using our proprietary in-house yeast and natural spring water of Mt. Osuzuyama, then distilled in the deep mountain forest. Enjoy the deep flavors made in harmony with the grace of nature. Alcohol: 25% Size: 750ml Code: Importer: Banzai Beverage KUROKI HYAKUNENNO KODOKU 百年の孤独 HUNDRED YEARS OF SOLITUDE AGED BARLEY SHOCHU (SPIRITS) Brewery: Kuroki Distillery Prefecture: Miyazaki This shochu is a masterpiece created from long-term aging of cask strength Naka-Naka ( Pretty ) in American white oak barrels. The flow of time has imparted a gem-like amber hue and a gorgeously mellow flavor. To enjoy the true flavors of this shochu, we recommend serving it straight, on the rocks, or broken with water (hot water can give it added flavor during winter season). This shochu s name and cork label design conveys the atmosphere of our distillery. Alcohol: 40% Size: 750ml Code: Importer: Banzai Beverage ST. GEORGE CALIFORNIA SHOCHU SHOCHU Brewery: Torikai Brewing Company Our Shochu begins with steamed rice and koji spores. Once the koji has enzymatically transformed the starches from the rice into sugar, we inoculate with yeast and ferment cold. Following fermentation, we distill in-house in pot stills to create a uniquely Californian ode to a traditional Japanese spirit. On the nose you ll find sweet mushrooms, cashew, pistachio, and finally dried cocoa. That sense of cocoa further develops on the palate to be a bittersweet chocolate Alcohol: 40% Size: 750ml Code: Importer: St. George Spirits TORI KAI 鳥飼 RICE SHOCHU SOJU Brewery: Torikai Brewing Company Prefecture: Kumamoto Torikai is a 100% rice shochu that is fruity and delicate like a well-made sake. Distilled from mash that is the equivalent of Junmai Daiginjo mash (known as The Drink of Royalty ) Tori Kai is a shochu that is unparalled in flavor. Tori Kai is served exclusively at upscale hotels, restaurants, and bars. Suggested serving method: on the rocks Alcohol: 24% Size: 750ml Code: Importer: Progressive Beverages Sake Book Page 34

35 IMPORTER LISTING BANZAI BEVERAGE THE ESTATES GROUP Banzai Beverage was founded in 2003 by Takahiro Tokura. His selection largely features limited production sake in Japan s current hōjun umakuchi (rich & tasty) style. The progressive and rebellious attitude has earned Banzai Beverage the reputation having an uniquely eclectic portfolio. PROGRESSIVE BEVERAGE YOUNG S MARKET COMPANY Progressive Beverages, Inc. is a boutique spirits importer specializing in premium Soju and Shochu. Brands which they import include HAN Soju and HAN Flavored Soju and the legendary Tori Kai Shochu. CHOYA U.S.A. YOUNG S MARKET COMPANY CHOYA is the world s most widely distributed Umeshu, or Japanese plum wine/liquor brand. Choya is revered throughout Japan for its balance of sweetness, acidity, and exotic fragrances. Choya is cerebrating 100th anniversary in SAZERAC COMPANY YOUNG S MARKET COMPANY Sazerac Company is premier importer/supplier of some of the best spirit & wine brands. Sazerac s Sake brand, Fuki, is one of the most established Sake imported from Japan, and has been distributed in the United States since HAKUSHIKA /JFC YOUNG S MARKET COMPANY Tatsuuma-Honke Brewing Co., producer of Hakushika Sake, was established in 1662 in the town of Nishinomiya, Hyogo Prefecture in western Japan. Owned by the Tatsuuma Family since its inception, Hakushika is one of Japan s most respected Japanese brands and was appreciated in export markets as early as 1889 when it was awarded a Gold Medal at the World s Fair in Paris, France. JOTO SAKE (KOBRAND) YOUNG S MARKET COMPANY Joto is Japanese for highest level. This describes their sake makers and their aspirations as importers. Founded in 2005, Joto imports from 8 multi-generation, family owned and operated breweries and represents 29 individual sakes in the USA. Their sakes are described as jizake, or local, and are all from different regions of Japan brewing Sake in small batches and primarily use locally grown rice. OZEKI, KIKKOMAN/JFC YOUNG S MARKET COMPANY JFC is a leading Japanese food distributor in the United States, with a company philosophy of Quality Merchandising & Good Service. Ozeki U.S.A. is an award-winning Sake brewery, which has been making affordable and quality Sake in the U.S.A. since ST. GEORGE YOUNG S MARKET COMPANY Proudly independent. Passionate about innovation. Committed to craft. Over 35 years at the vanguard of the American craft spirits revolution, St. George Spirits has been distilling exceptional artisanal spirits with integrity. THIRD LEAF (ENTER.SAKE) THE ESTATES GROUP ENTER.Sake is a boutique sake collection curated by music icon and technology visionary, Richie Hawtin, who has been exploring the world of sake for twenty years during his extensive trips to Japan. VINE CONNECTIONS THE ESTATES GROUP Vine Connections is a Sausalito, California-based importer and the exclusive U.S. representative of some of the world s most unique and exciting wines and Japanese sake. Vine Connections has pioneered some of the best imported artisan wines from Argentina and Chile as well as introduced Americans to a selection of premium Japanese ginjo sake from boutique, family-run brewers. Sake Book Page 35

36 PRODUCT LISTING BY REGION AKITA Ama No To Heaven s Door ENTER.Sake Aramasa Yuri Masamune "Beautiful Lily" Yuki No Bosha "Cabin in the Snow" HOKKAIDO Ginga Shizuku "Divine Droplets" NIIGATA Kanbara "Bride of the Fox" YAMAGATA Setsugetsu Bijin "Snow Moon Beauty" Eiko Fuji 10,000 Ways Jokigen "Euphoria" Joto Junmai "The Green One" IWATE Nanbu Bijin "Southern Beauty" TOTTORI Mantensei "Star-Filled Sky" YAMAGUCHI ENTER.Sake Revolutions Dassai SHIMANE Izumo Fuji "Ancient Shrine" Rihaku "Wandering Poet" FUKUI Fukuchitose "Happy Owl" HYÖGO Hakushika "White Deer" Ozeki ISHIKAWA Yuho "Eternal Embers" KANAGAWA Tensei "Song of the Sea" SHIZUOKA Takatenjin "Sword of the Sun" TOCHIGI Tentaka "Hawk in the Heavens" IBARAKI Joto Junmai Ginjo The Pink One Taiheikai "Pacific Ocean" Watari Bune "Ferry Boat" SAITAMA Tenranzan "Emperor's Mountain" KUMAMOTO Chiyonosono "Sacred Power" Tori Kai Rice Shochu HIROSHIMA Fukucho "Forgotten Fortune" Maboroshi "Nakao's Secret" Seikyo "Mirror of Truth" Joto Daiginjo, Nigori "The One with the Clocks" OKAYAMA Chikurin "Bamboo Forest" Hana Hou Hou Shu "Rose Clouds" Hou Hou Shu "Blue Clouds" Joto One Cup The Graffiti Cup MIYAZAKI Kuroki NARA Bunny Sparkling Crazy Milk KYOTO Bushido "Way of the Warrior" ENTER.Sake Shuhari ENTER.Sake Sookuu Konteki "Tears of Dawn" Tozai AICHI ENTER.Sake Black Dot, Silver SHIGA Shichi Hon Yari "The Seven Spearsman" Sake Book Page 36

37 HAN COCKTAILS HAN Spirits has pioneered a new wave of modern, super smooth premium Soju spirits that embody quality, creativity and versatility. Made from a blend of polished Rice and Barley, this family of spirits has unlimited mixability and rich character as expressive and individual as each person who orders a HAN cocktail. For more information see the importer listing or visit SEOUL MULE FEATURING HAN VODKA SOJU 2 1/2 OZ HAN VODKA SOJU 4 OZ GINGER BEER 1/2 OZ FRESH LIME JUICE (1/2 LIME) 3 DASHES ANGOSTURA BITTERS (OPTIONAL) DIRECTIONS Pour HAN Vodka Soju and lime juice over ice, fill with ginger beer. Garnish with lime wedges. The use of polished Rice in the fermentation and distillation process makes HAN Soju Asian Vodka smooth and highly appealing. Mixing with ginger beer, creates a unique and refreshing taste that we know you will love! MANGO MOJITO FEATURING HAN CANE 2 1/2 OZ HAN CANE 1/2 OZ SIMPLE SYRUP 3-5 MANGO CUBES 3-5 MINT LEAVES 4 OZ CLUB SODA DIRECTIONS Muddle lime, mango, and mint leaves. Add HAN Cane. Shake and strain over ice. Fill with club soda. Garnish with lime or sugar cane. By using the smooth and flavorful Caribbean Rum inspired HAN Cane to create a unique spin on a mojito, you can t go wrong! Sake Book Page 37

38 JOTO COCKTAILS Joto is Japanese for highest level and describes the makers of our sake and our aspirations as their importer. We are the exclusive importer for multi-generational, family-owned breweries whom we identify and approach after trying their sake in Japan. Joto has a passion for breweries that have rich and wonderful histories. For more information see the importer listing or visit JOTO GIMLET FEATURING JOTO DAIGINJO 3 OZ JOTO DAIGINJO 1/2 OZ FRESH LIME JUICE 1/2 OZ SIMPLE SYRUP 1/2 TSP YUZU KOSHO* DIRECTIONS Joto s signature cocktail. Shake and strain, serve up, and add lime. The taste is a delicious mixture of spicy, salty, tangy, bright, and umami-rich. *Yuzu Kosho is a traditional Japanese condiment. NORTHERN SPY FEATURING JOTO NIGORI 3 OZ JOTO NIGORI 4 TSP GRATED APPLE OR PEAR 1/2 OZ DRY SHERRY 1 DASH ANGOSTURA BITTERS DIRECTIONS Shake and serve on the rocks. The taste is a bright mixture of nutty, earthy, and fruity flavors. YUZU LEMON DROP FEATURING JOTO 3 OZ JOTO ¾ OZ FRESH LEMON JUICE ¼ OZ SIMPLE SYRUP 2 TSP YUZU MARMALADE DIRECTIONS Shake and serve up with lemon The taste is absolutely refreshing with flavors that are tart, sweet, and luscious. Sake Book Page 38

39 YUZU DIPLOMAT FEATURING JOTO YUZU SAKE 2 OZ JOTO YUZU SAKE 1 OZ AQUAVIT ¾ OZ CYNAR 1 DASH BITTERS DIRECTIONS Stir and pour on the rocks with a orange twist. This sweet concoction has a tart, citrussy, and herbal flavor. AFTER DARK FEATURING JOTO NIGORI ¾ OZ DARK RUM 1/2 OZ LIGHT RUM 1/2 OZ CHARTREUSE ¾ OZ FRESH GRAPEFRUIT JUICE 1/2 OZ FRESH LIME 1 DASH BITTERS DIRECTIONS Shake and serve up with a grapefruit twist. This cocktail is full-bodied with tart and herbaceous flavors. SPARKLING DOZO FEATURING HOU HOU SHU SPARKLING SAKE 5 OZ HOU HOU SHU SPARKLING SAKE ¼ OZ PEAR VINEGAR* ¼ OZ FRESH LEMON JUICE DIRECTIONS Pour in a flute with a garnish of a lemon twist. The taste is vibrant, expressive, sweet, and tart. A great aperitif style with contrast and balance. *Any drinking vinegar will work as a substitute. Sake Book Page 39

40 HAKUSHIKA COCKTAILS The Hakushika brand represents good taste, quality and a sense of tradition. As the leading sake brewer in Nishinomiya, famed throughout Japan for its miyamizu, water reputed to be the best for making sake, we are dedicated to producing the finest. For more information see the importer listing or visit PINEAPPLE COFFEE FEATURING HAKUSHIKA PINEAPPLE SAKE 1/2 OZ HAKUSHIKA PINEAPPLE SAKE 3 1/3 OZ HOT BLACK COFFEE DIRECTIONS Pour the ingredients into a coffee cup and stir. The strength of the coffee pairs well with this pineapple sake that is prized for its versatility between its sweet and sour balance and its exotic appearance. PINEAPPLE GRASSHOPPER FEATURING HAKUSHIKA PINEAPPLE SAKE 1/2 OZ HAKUSHIKA PINEAPPLE SAKE 1 TSP MINT LIQUEUR 1 OZ PINEAPPLE JUICE 2 TSP HEAVY CREAM DIRECTIONS Pour all ingredients into a cocktail shaker filled with ice and shake until blended. Strain into a chilled cocktail glass and garnish with mint sprig. A unique twist on the grasshopper cocktail adds a refreshing pineapple flavor. Sake Book Page 40

41 N0N-EXCLUSIVE PRODUCTS OZEKI KARATAMBA 辛丹波 DRY WAVE HONJOZO Brewery: Ozeki Corporation Prefecture: Hyogo Karatamba has refreshing, light flavor with a hint of fruitness on the palate, finishing with balanced dryness. Gold Award in Monde Selection Alcohol: 15.4% Size: 300ml Code: KENBISHI 剣菱本醸造 HONJOZO Brewery: Kenbishi Shuzo Prefecture: Hyogo Medium dry body with beautiful fragrance and viscosity on palate, lingering and dense, which shows the characteristics and distinctive flavor of Kenbishi Äôs Koji rice to its fullest. Alcohol: 16.5% Size: 900ml Importer: Silk Road Wine and Spirits OZEKI ONE CUP 大関ワンカップ Brewery: Ozeki Corporation Prefecture: Hyogo Slightly dry and earthy with a hint of herbal notes. Alcohol: 13.5% Size: 180ml Code: OZEKI CLASSIC 大関純米 Brewery: Ozeki Sake (U.S.A.) Inc. Prefecture: California, USA Slightly dry with rounded clean flavor through out the finish. Silver award of the U.S. National Appraisal. Alcohol: 16% Size: 750ml Code: L OZEKI DRY 大関辛口 Brewery: Ozeki Sake (U.S.A.) Inc. Prefecture: California, USA Smooth and earthy with a very dry finish. Alcohol: 14.5% Size: 375ml Code: ml OZEKI DRY FANCY 大関辛口ファンシー Brewery: Ozeki Sake (U.S.A.) Inc. Prefecture: California, USA Smooth and earthy with a very dry finish. Alcohol: 14.5% Size: 180ml Code: HAKUSHIKA CHOKARA EXTRA DRY 白鹿超辛 Brewery: Tatsuuma-Honke Brewing Co. Prefecture: Hyogo A distinctly dry sake with a sharp and refreshing finish. With the full body typical of the finest Junmai sake, this sake is a pleasant complement to bolder flavors. Alcohol: 14.5% Size: 300ml Code: L HAKUSHIKA NAMACHO FRESH & LIGHT 白鹿純米吟醸パック NAMACHOZO Brewery: Tatsuuma-Honke Brewing Co. Prefecture: Hyogo Soft with just a touch of sweetness on the finish, this sake drinks like perfectly clean water. Being pasteurized only once, characterized by a refreshingly cool aroma and mild taste. Alcohol: 13.3% Size: 180ml Code: ml HAKUSHIKA SELECT 白鹿セレクト Brewery: Tatsuuma-Honke Brewing Co. Prefecture: Hyogo A traditional favorite, Hakushika Select Junmai is mellow, fresh and versatile. Tremendously popular for its easiness to drink and affordable price point. Alcohol: 14.5% Size: 720 ml Code: L Sake Book Page 41

42 N0N-EXCLUSIVE PRODUCTS HAKUSHIKA TANUKI PACK 白鹿たぬきパック Brewery: Tatsuuma-Honke Brewing Co. Prefecture: Hyogo Dry with a refeshingly crisp finish, Tanuki Sake is a versatile sake which may be enjoyed chilled, room temperature or heated. A cup version is also available. Alcohol: 14.5% Size: 3L Code: HAKUSHIKA YOSHINO TARU 白鹿吉野樽酒 CEDAR BARREL SAKE TARUZAKE Brewery: Tatsuuma-Honke Brewing Co. Prefecture: Hyogo Briefly aged in wooden cask made from the fragrant Japanese Cedar Yoshino Sugi. This sake is elegantly refreshing with a light cedar aroma. This sake is truly as nostalgic taste of Old Japan. Alcohol: 13.5% Size: 300ml Code: HAKUSHIKA GINJO 白鹿純米吟醸 GINJO Brewery: Tatsuuma-Honke Brewing Co. Prefecture: Hyogo Mild and dry in taste with a fresh, slightly fruity Ginjo flavor and full body, this is a well-balanced sake with substantial character. Extremely easy to drink. Alcohol: 14.7% Size: 300ml Code: HAKUSHIKA GINJO PACK 白鹿純米吟醸パック GINJO Brewery: Tatsuuma-Honke Brewing Co. Prefecture: Hyogo Mild and dry in taste with a fresh, slightly fruity Ginjo flavor and full body, this is a well-balanced sake with substantial character. Extremely easy to drink. Carton sakes is very common in Japan and very unique to the US market. Alcohol: 14.7% Size: 900ml Code: OZEKI ONE CUP DAIGINJO 大関ワンカップ大吟醸 DAIGINJO Brewery: Ozeki Corporation Prefecture: Hyogo Refreshingly fruity with a crisp, dry taste is the brilliance of this Daiginjo. Alcohol: 15% Size: 180ml Code: HAKUSHIKA GOKA SENNENJU 白鹿豪華千年寿 DAIGINJO Brewery: Tatsuuma-Honke Brewing Co. Prefecture: Hyogo Fruity in fragrance, Goka Sennenju has a delightfully rich body and smooth taste. Awarded the Monde Selection Grand Gold Metal in Brussels three consecutive years ( ) Alcohol: 15.7% Size: 300ml Code: ml OZEKI ONE CUP NIGORI 大関ワンカップにごり NIGORI Brewery: Ozeki Corporation Prefecture: Hyogo The creamy rich flavor is balanced with an elegant sweetness and a refreshing aftertaste. Alcohol: 11% Size: 180ml Code: OZEKI NIGORI 大関にごり NIGORI Brewery: OZEKI SAKE (U.S.A.), INC. Prefecture: California, USA This Nigori has balanced sweet tropical flavors with a course, rich finish. Alcohol: 14.5% Size: 375ml Code: ml L HAKUSHIKA SNOW BEAUTY 白鹿スノービューティーにごり NIGORI Brewery: Tatsuuma-Honke Brewing Co. Prefecture: Hyogo Velvety texture with a pleasant fragrace of freshy steamed rice, this nigori sake is a traditional favorite. Creamy with a mild sweetness, this sake is delicuosly unique with a slightly tart finish. Alcohol: 14.7% Size: 300ml Code: ml Sake Book Page 42

43 OZEKI HANA AWAKA 花泡香 SPARKLING Brewery: Ozeki Corporation Prefecture: Hyogo Tiny tight bubbles with a slightly sweet flavor refreshes the palate. This unique sake is perfect for everyone. The Champagne of Sake! Light in Alcohol at only 7 %. Alcohol: 7% Size: 250ml Code: OZEKI HANA FUGA 花風雅 SPARKLING Brewery: Ozeki Corporation Prefecture: Hyogo Light and refreshing sparkling sake with a hint of peach flavor. This sparkling sake represents elegance and refinement. Alcohol: 7% Size: 250ml Code: OZEKI IKEZO PEACH 大関スパークリングピーチゼリー酒 SPARKLING JELLY Brewery: Ozeki Corporation Prefecture: Hyogo Refreshingly and mouthwatering jelly sparkling sake with a hint of Peach flavor. (Berry Mix and Yuzu Citrus also available) A unique Jelly Sake Shot. Alcohol: 5.5% Size: 180ml Code: HAKUSHIKA JAPANESE ORCHARD PEAR 白鹿森の果物梨 INFUSED NATURAL PEAR Brewery: Tatsuuma-Honke Brewing Co. Prefecture: Hyogo Made with premium junmai sake and the exellent Miyamizu water of Nishinomiya. An exciteing new type of natural flavor-infused sake. Crisp clean with a mild green tartness. Alcohol: 10% Size: 720ml Code: HAKUSHIKA JAPANESE ORCHARD PINEAPPLE 白鹿森の果物パイナップル INFUSED NATURAL PINAPPLE Brewery: Tatsuuma-Honke Brewing Co. Prefecture: Hyogo Made with premium junmai sake and the exellent Miyamizu water of Nishinomiya. An exciteing new type of natural flavorinfused sake. Zingy and tangy with an excellent balance of tropical sweetness. Alcohol: 10% Size: 720ml Code: HAKUSHIKA JAPANESE ORCHARD WHITE PEACH 白鹿森の果物白桃 INFUSED NATURAL WHITE PEACH Brewery: Tatsuuma-Honke Brewing Co. Prefecture: Hyogo Made with premium junmai sake and the exellent Miyamizu water of Nishinomiya. An exciteing new type of natural flavor-infused sake. Luscious and juicy with a delicate sweetness. Alcohol: 10% Size: 720ml Code: HAKUSHIKA JAPANESE ORCHARD YUZU 白鹿森の果物柚子 INFUSED NATURAL YUZU Brewery: Tatsuuma-Honke Brewing Co. Prefecture: Hyogo Made with premium junmai sake and the exellent Miyamizu water of Nishinomiya. An exciteing new type of natural flavor-infused sake. Zesty and tangy with a pleasant acidity. Alcohol: 10% Size: 720ml Code: KIKKOMAN キッコーマン梅酒 UMESHU Brewery: Gibson Wine Company Prefecture: California, USA This Plum Wine has pure quality and fruity aroma with provocative taste. The aromatic bouquet and velvet finish lingers elegantly without a flaw. Alcohol: 12.5% Size: 750ml Code: L Sake Book Page 43

44 INTRO TO SAKE SAKE, OFTEN CALLED THE DRINK OF THE GODS BY THE JAPANESE, is a beverage produced from sake varietal rices, pure water, koji spores, and specially selected yeasts. It is brewed like beer but drinks like a fine wine. The sake that we import is created without flavorings or additives and is more specifically referred to as ginjo sake-- chilled, ultra-premium, artisan sake--not the boiled, cheap stuff that has (unfortunately) been served to Americans in small, ceramic carafes at sushi bars for decades. Chilled Japanese premium sake has been enjoying an almost 20% annual growth over the past five years! Sake s popularity is due, not only to the infusion of Asian culture into the American art and food scene, but also because Americans are becoming better educated and aware of this fine brew. In the following pages, discover the world of Sake! Though sake is often referred to as rice wine, the process of making sake has more in common with the brewing of beer. Despite the parallels with beer, sake making is distinguished from other brewing methods by its use of multiple, parallel fermentation processes. When making an alcoholic beverage from grains, it is necessary to convert starch into sugar and sugar into alcohol. When brewing beer this occurs in two steps. With sake, the process is simultaneous. The true origins of sake are unknown; we do know the Japanese honed and cultivated the brewing process over the last two thousand years, producing the quality sake enjoyed today. Sake was first brewed in Japan after the practice of wet rice cultivation was introduced around the third century. Lacking today s modern machinery, the initial, rudimentary brewing process included chewing grains of rice and spitting them into bowls. (The chewing process produced the enzymes necessary for fermentation). More orthodox methods were later introduced when it was discovered that adding Koji-Kin mold and yeast would promote the fermentation process. Further advancements followed, including polishing the rice to remove the bran, which produced betterquality sake. Japan first began producing sake on an industrial scale during the Edo period ( ). This era saw the introduction of the waterwheel, which became the means of propelling rice-polishing machines (eliminating the previous manual process of polishing rice grains). Sake production improved dramatically during the 20th century with the first government sake brewing research institute opening in 1904 (more advanced machinery and specifically selected yeast strains). Wooden barrels were also replaced with enamel-coated steel tanks, which eliminated the flavor the wooden barrels imparted, allowing for the sake s pure flavor to remain. Always at the cutting edge of brewing technology, Japan s larger breweries have incorporated computer-controlled equipment, producing sake on an even greater industrial scale. However, the time-honored methods of producing handcrafted, premium sake remains alive among smaller, family-owned and operated breweries. These breweries source local ingredients while utilizing their microclimate to showcase regional styles and flavors producing what is known as Jizake, or regional sake. Whether sake comes from north, south, east, west, mountain or coastal areas, one can expect certain styles and flavors as a direct result of each regional influence. The taste of sake is achieved with four simple ingredients: water, Koji-Kin, yeast and rice; yet, many flavor profiles and styles can be attained. The parameters are focused around sweet to dryness, acidity, texture, fragrance, umami, complexity and finish. Sake continues to be a divinely enjoyable drink, offering variety and depth that holds its own on any table or wine list. Sake Book Page 44

45 SAKE & SHOCHU FACTS WHAT IS SAKE? Sake is an alcoholic beverage uniquely brewed from rice. Although it drinks very similarly to wine it is not a rice wine, it is actually brewed almost identically to beer. IS SAKE AS STRONG AS VODKA OR SOJU? No, sake is not distilled and is generally much lower in alcohol content than typical spirits such as vodka, soju, rum, whiskey, etc. WHAT IS THE ALCOHOL CONTENT OF SAKE? For the most part, Sake is between 15% - 16% ABV. On average, beer has an ABV of 5%, wine 13.5%, soju 24% and vodka 40% HOW CLEAN IS SAKE AS AN ALCOHOLIC BEVERAGE? Many consumers find Sake to be easy to drink and gentle on their body due to it being 80% water and both sulfite and gluten-free. A handful of sakes are even Kosher! HOW LONG DOES UNOPENED SAKE KEEP? It is best consumed within 1 year of leaving the brewery. Sake typically is not meant to be aged, the fresher the better. HOW LONG DOES SAKE KEEP AFTER OPENING? Sake does not go bad like wine. Its lifespan varies tremendously depending on the individual product. Ideally, sake is consumed within 7 days of opening but can often times be enjoyed for weeks or even months after. Refrigeration strongly recommended. Basically speaking, well-built / clean Sakes tend to have a longer lifespan than more aromatic and delicate styles. CAN ALL SAKE BE SERVED HOT AND COLD? Poorly crafted sakes tend to be best served hot. Well-made, artisanal sakes are usually best served chilled at chardonnay temperature BUT many craft sakes are beautiful gently warmed to body temperature rustic, robust, kimoto and yamahai type sakes are excellent warmed this way. WHAT IS SHOCHU? Shochu is a distilled beverage native to Japan made most commonly from barley, sweet potato, sugarcane / brown sugar and rice. Shochu is divided into two categories Kou-rui and Otsu-rui. Kourui shochu is distilled multiple times and is generally used for mixing cocktails due to its low flavor profile and subtle character. Otsu-rui is a category of single-distilled shochu which typically is known to have a robust character and bolder flavor profile. There is also a sub-category known as Honkaku which is considered premium shochu due to it being produced only by water and the distilled grain of choice. WHAT IS SOJU? Soju is a distilled beverage native to Korea made traditionally from rice but is now also produced from other starch sources such as potato, wheat, barley and tapioca. It is commonly distilled using the chain distillation method but some single-distilled products do exist. WHAT ARE THE MAIN DIFFERENCES BETWEEN SAKE, SHOCHU, AND SOJU? Sake is not distilled and has an average ABV of 15% - 16% and is generally served gently warmed or chilled like a white wine. Shochu is distilled and has an ABV between 25% - 35% depending. Shochu is generally served on the rocks, with warm water added or with slightly chilled water added with sometimes a fruit or plum garnish. Soju is distilled and has an ABV between 16% - 45% with an average of 20% ABV. Soju is generally sweeter than shochu due to the addition of sugars during fermentation. Traditionally, Soju is consumed as chilled shots alongside a beer but Soju based cocktails are tremendously popular in the US. WHEN CAN I SERVE SOJU AND SHOCHU? Liquor licensing laws in the state of California specifically exempt the sale of Soju from regulations relating to the sale of distilled spirits under Beer and Wine licenses. A product must be under 25% ABV and the word Soju must be clearly listed on the label in order for a non-spirits licensed account to serve it. Due to this exemption, many producers of Japanese Shochu have lowered their ABV to 24% and have labeled their products Soju in an effort to make their product available to the broader Beer and Wine licensed account base in California. WHAT IS THE BEST SAKE GLASSWARE? There are no standardized glasses for serving sake. Anything that features the beverage well works small rocks glass or wine glass, cordial glass, stemless wine glass, etc. WHAT IS THE STANDARD POUR FOR SAKE? 4oz. is the standard for a glass of sake, carafes are usually 8-12oz. Sake Book Page 45

46 GLOSSARY OF TERMS ACIDITY Stated on a bottle of sake in Japan, with low acidity being around 1.1 and high acidity being over 2.0. Like the nihonshudo or sake meter value, we do not use this term very often. ARUTEN (AH-ROO-TEN) Any sake that is made with the addition of a small amount of neutral spirit. Adding neutral spirit can bring out additional aromatics and flavors along with create a leaner, lighter textured sake. Oftentimes, the addition of neutral spirit helps create dryer sake. DAIGINJOS (DIE-GEEN- JOE) Are aruten sakes that are made with rice which has been polished to 50% or less of its original size. People often use Daiginjos to include Junmai Daiginjos as well. Daiginjos are lighter in body and more refined than Ginjos. Daiginjos will generally be more aromatic than their Junmai Daiginjo counterparts. FUNE (FOO-NEH) A traditional method of pressing sake, separating the solids in the mash (lees) from the fresh sake, in a large box usually made of wood. GEN-SHU (G EN-SHOE) Sake which has not been diluted with water after fermentation. Thus, Genshu usually has an alcohol content of 20%, whereas most sake is brought down to about 15% to 16%. Genshu is generally released and marketed as a special product. GINJOS (GEEN-JOE) Aruten sakes that are made with rice that has been polished to 60% or less of its original size. Ginjos tend to be more fragrant and complex than Honjozo s and often leaner and more aromatic than their Junmai Ginjo counterparts. HONJOZO (HOHN-JOE-ZOH) Is made with rice which is polished to 70% or less of its original size with a slight addition of neutral spirits added which tends to create a light, clean, crisp, sometimes aromatic style of sake. JIZAKE (JEE-ZAH-KAY) Local sake made by smaller brewers from a particular region. Similar to the beer term micro-brew. (JUHN-MY) Literally means pure rice, and refers to a family of sake as well as a grade of sake within that family. Junmai or pure rice sake is made using water, rice, yeast and koji only. There is no neutral spirit in Junmai sake. -SHU (JUHN-MY-SHOE) The first level of Junmai sake. Junmai-shus are usually made with rice which has been milled to 70% or less of its original size. Junmai s tend to be robust and flavorful. They are good food sakes because of their hearty personalities. GINJO (JUHN-MY-GEEN-JOE) Sake made with rice which has been polished to 60% or less of its original size with no neutral spirit added. Junmai Ginjos are elegant and refined but still have some of the richer qualities found in Junmai s. Generally speaking, these sakes are more full-bodied with playful aromatics and a beautiful finesse. DAGINJO (JUHN-MY-DIE-GEEN-JOE) Sake made with rice which has been refined to 50% or less of its original size with no neutral spirit added. Junmai Daiginjo s are delicately elegant and complex with tremendous depth. Oftentimes wonderfully aromatic and many have a Ginjo style fruitiness. KIMOTO (KEY-MO-TOE) Ki means original and moto is the yeast starter; thus, kimoto means original yeast starter. Started in the 1700 s, the kimoto method requires sake brewers to mush up the yeast starter with bamboo poles for hours on end, day in and day out for roughly four weeks. Mushing the yeast starter tightens the mixture and removes oxygen. As a result, lactic bacteria cannot easily survive and lactic acid is naturally created. Kimoto sake tends to be rustic, robust, layered and rich with a beautiful length in flavor. KASU (KAH-SUE) The lees that remain after the mash has been pressed to give clear sake; unfermented remains of the moromi. KOKU (KOE-KOO) Originally a measure of rice equal to one thousand masu, or about 380 kilograms, for sake, a measure equal to one hundred isshobin, or about 180 liters. KURA (KOO-RAH) A sake brewery. KURABITO (KOO-RAH-BEE-TOE) A sake brewery worker or workers. MASU (MA-SUE) A small wooden box traditionally used for measuring rice and sometimes used for drinking sake. NAMAZAKE AKA NAMA Sake which has not been pasteurized. Most sake is pasteurized twice to maintain stability. Nama-zake or raw sake has not been pasteurized and thus has a raw, bright personality to it. Namazake is usually released in the spring instead of going through the usual six month storage period. Namazake should always be kept refrigerated and consumed immediately after being released. NAMA GENSHU (NA-MA-G EN-SHOE): Unpasteurized and undiluted sake, literally sake in its rawest form and must be refrigerated. NIHONSHUDO (KNEE-HOHN-SHOE-DOE) Also referred to as the SMV or Sake Meter Value. This is a plus (+) or minus (-) number attached to sakes which in theory is used to express the sweetness or dryness of a particular sake. This number comes from a test of specific gravity in a sake during fermentation. Conceptually, the higher the number the dryer the sake. Keep in mind that he sensation of dryness on ones palate primarily comes from acidity level and alcohol content, neither of which are measured by the Nihonshudo. Only in extremes (+7 to -7) does this prove to be an reliable tool for predicting sweet vs dryness in a sake. NIGORI (KNEE-GORY) Literally translates to particles floating around and is sake with the lees or undissolved rice from fermentation kept in the bottle. This is achieved in many ways, oftentimes running the sake through a coarser filter or by adding the lees back in after filtration. Nigori sake has a creamy mouthfeel and a smooth, easy-going flavor. Refrigeration recommended. SAKAGURA (SA-KAH-GOO-RA) Literally translates to sake brewery and is a combination of the words sake changed to saka, and kura changed to gura, meaning brewery. SEIMAIBUAI (SAY-MY-BOO-EYE) The degree to which the rice used in a sake is polished. It is always expressed as the percentage of the original rice grain that is left. Thus, a Seimaibuai of 70% means that 30% has been polished away. SUGIDAMA (SUE-GEE-DAH-MA) A ball made of cedar branches that is hung in front of a sake brewery. Fresh green Sugidama are hung at the beginning of October when the brewing season begins and gradually turns brown as the winter progresses and it is said that when it is entirely brown, in the spring, then the sake is ready. Sake Book Page 46

47

48