You’ve Got to Taste a Sake or Two

We know you just can’t get read enough about sake. In this post we share our tasting notes on a handful of premium varieties.

Premium sakes should be served slightly chilled, as heating will mask the subtle aromatics and richness of flavors. Not only are these sakes intriguing to the palate—their names might have you daydreaming of some ancient mountain temple.

Rihaku “Wandering Poet” Junmai Ginjo, Shimane Prefecture:
Named for the famous Chinese poet Li Po (Rihaku in Japanese) this sake has a round, ripe fruit character with melons and bananas and an interesting earthy, slightly nutty, almost pumpkin flavor.

Ginga Shizuku “Divine Droplets” Junmai Daiginjo, Hokkaido Prefecture:
This brew is drip-pressed inside of ice domes that are specially built each winter to insure very low and stable temperatures with little or no air movement that could potentially dissipate the delicate, floral aromas. It is very crisp, fresh and dry with flavors that run the gamut from spice and minerals to melon and hints of vanilla.

Sato no Homare “Pride of the Village” Junmai Daiginjo, Ibaraki Prefecture:
This full-flavored and aromatic sake comes from a brewery with 850 years of history and 55 generations of family brewers. It is very aromatic and lively with strawberry, pear, melon, honey, and anise notes.

Kanbara “Bride of the Fox” Junmai Ginjo, Niigata Prefecture:
Named for the famous fox-bride festival that celebrates a local legend about mysterious lights that have appeared on nearby Mt. Kirin, this sake is clean, light, dry, and notably subtle, with beautiful hints of anise and a floral quality that is not overtly fruity but that still has hints of melon and citrus.

Mantensei “Star Filled Sky” Junmai Ginjo, Tottori Prefecture:
This sake is made in one of the few breweries producing only Junmai Ginjo & Daiginjo grade sake. It is a more earthy style of sake with a rich mouth feel. The flavors are distinctly woody but with subtle, sweet cocoa and honey notes that linger in the background.

Rihaku “Dreamy Clouds” Junmai Nigori (cloudy) Sake, Shimane Prefecture:
Cloudy sake is made by leaving some of the unfermented rice solids inside the liquid, giving it creaminess with the flavor and texture of rice adding another dimension. Subtle plums and nuttiness intermingle with sweet rice flavors, giving this sake a slightly chewy quality.

Tozai “Living Jewel” Junmai, Kyoto Prefecture:
Produced in Kyoto's ancient brewing town of Fushimi, where there is an abundant supply of pure, pristine water from the nearby mountains, this sake is made from high quality table rice. It is very clean, dry, and light, with flavors of sweet rice, pepper, and herbs.

Tags: wine | sake | Japan