Sake

In America, we refer to sake as rice wine.  But unlike wine, in which alcohol is produced by fermenting the sugars naturally present in grapes, sake is made through a brewing process more like that of beer.  What we’re trying to say here is that sake is like a wine…beer.  No wonder we like it so much!

Here are some of our favorite sakes at the store right now:

 

Kaika “Kazeno Ichirin” Sake

This Junmai Ginjo sake from Tochigi Prefecture has no added alcohol and the rice has been polished at least 40%. It has lots of fruity aromas on the nose, including strawberry, cherry and peach. Kaika’s sweetness is offset with good acidity, so it comes across as balanced and rich with a very smooth textured finish.

Poochi Poochi

This sparkling sake is made from Gohyaku-Mangoku Rice by the Suehiro Sake Brewery in Fukushima. Poochi Poochi is drier than most sparkling sakes with only a hint of sweetness making it a good pairing with a variety of dishes. It opens with honeydew notes and has a yogurty flavor accompanied by delicate  bubbles.

Wakatake “Demon Slayer” Sake Junmai Daiginjo

Established in 1832, from Shizuoka-Prefecture the original Onikoroshi meaning “Demon Slayer” is historically famous for having comforted many weary travelers crossing the cold water of the Oi river. Ripe cantaloupe, tropical fruit flavors and citrus dance through the mouth culminating with a rich and creamy roundness. Junmai speaks to those who like a mouthful of fat and chewy smoothness, that is neither particularly fruity, nor dry.

Rock Sake Cloud Unfiltered Nigori Sake

Rock Sake is an unfiltered  “nigori” saké, which means “cloudy” in Japanese.  Rock Saké Cloud is Junmai Ginjo quality, the rice used is polished down to 60% of its original size, and there is no distilled alcohol added during the brewing process. It also contains no preservatives, no sulfites and is gluten free. Rock Sake has a fresh aroma, and is slightly sweet with hints of melon and coconut with a lasting finish.