Nomidachi News Archive
April 2014
April 24
|
Greetings, Nomidachi!
 We're definitely getting that rejuvenatory vibe that Spring brings, in part because our distributors are working with us to bring in a variety of new-to-Washington premium Japanese sake and beer.
Over the next few weeks, we'll be introducing these new brews and re-introducing some dearly missed old favorites that have once again become available. This weekend, in addition to our regular menu (which features some "desert island" sake selections), we're excited to unveil:
Masumi Arabashiri "First Run" Junmai Ginjo Nama Genshu
 It's baaaaaaaaaack! Sak� Nomi's best-selling sake of 2013, Arabashiri means "first/rough run," and is the first bit of free-run sake that comes out of the old fashioned fune press (the one that looks like a big tub, and into which the fermented mash is placed in cloth bags). Since no pressure is applied to the sake, it can be extremely vibrant and somewhat brash, and it is just about as fresh as it gets.Masumi Arabashiri is super fruity (melons & pears), and has a pleasantly crisp acidity. In addition to being a junmai ginjo nama, it's also a genshu (undiluted), so at 17-18% alcohol, it packs a lovingly assertive punch. Just to underline how rare and popular Arabashiri is, each year only 1500 bottles are produced. Last year at Sak� Nomi, we sold over 10% of that total! The statistics are a little fuzzy, just because Johnnie doesn't include all the bottles he drank . . .
Hitachino Nest Dai Dai Pale Ale
arriving TODAY, so please don't miss the opportunity to quaff a few. During her recent trip to Japan, Taiko had the good fortune of  meeting with the kind folks at Kiuchi Shuzo, brewers of Kikusakari sake and Hitachino Nest beer. She came back raving about this delicious beer, brewed with mikan oranges native to Ibaraki prefecture. Evidently, there's not much of this beer available here in Washington, but we have a case Iwate Kura Bakushu Oyster Stout Yes, oysters from the tsunami-ravaged Tohoku region are used in the production of this prize-winning, savory treat. No, it doesn't taste as weird as you might think. And, yes, you are encouraged to enjoy this brew while eating some oysters that you bring to Sak� Nomi and share with Johnnie . . .
Umami Kushi Returns: Saturday, May 3 We're pleased to announce that Chef Harold will be back working his magic on the kushiyaki grill on Saturday, May 3. It'll be "Golden Week" in Japan, and to celebrate, we'll have some brand-spanking-new brews to introduce with the food. We're tentatively set to start around 7 pm. Please stay tuned for details, and feel free to contact us with any questions regarding this special event. Thanks for reading, and we hope to see you soon at Sak� Nomi! Kanpai! Johnnie and Taiko Stroud Sak� Nomi |
April 16
|
Hello There, Nomidachi!
This is just a quick note and perhaps not so subtle reminder to let you know about a few things happening down at the shop.
Spring, it seems, has definitely sprung, and nothing in the sake world exemplifies this quite like the vivacious deliciousness of unpasteurized namazake. A couple that we are featuring this week (in addition, of course, to some of the "off menu" delights squirreled away in our fridge -- all you gotta do is ask!) include: Seikyo "Omachi" Namazake  Soft and citrusy, with a luxurious, almost viscous mouthfeel. Notes of grapefruit and lemon throughout, creating a wonderful, beguiling contrast between the sharpness of the acidic citrus elements and the silky texture. Traces of minerality and astringency on the edges make it an ideal pairing for oysters on the half-shell (and remember, you CAN bring food into Sake Nomi!).$55/720 ml bottle Kikusui Shinmai Shinshu Funaguchi (L'il Green Can) A VERY, VERY, VERY LIMITED EDITION SEASONAL BREW (Did  we mention Sak� Nomi is the only retailer in Washington to carry this little beauty? And that we're down to our last case??), this is the little green unpasteurized can so many of you nomidachi familiar with the other versions of Kikusui canned goodness have been coveting for such a long, long time. It's brewed using newly harvested rice, packs the same potent 19% alcohol punch as the other canned Kikusui goodies, and a Kikusui representative who dropped by the shop recently told us they only brew 2 batches of it a year. The Kikusui folks charmingly call it "Sake Nouveau." $15/200 ml can
AVAILABILITY UPDATE:
Masumi Arabashiri "First Run" Junmai Ginjo Nama Genshu Sak� Nomi's best-selling sake of 2013, Arabashiri means "first/rough run," and is the first bit of free-run sake that comes out of the old fashioned fune press (the one that looks like a big tub, and into which the fermented mash is placed in cloth bags). Since no pressure is applied to the sake, it can be extremely vibrant and somewhat brash, and it is just about as fresh as it gets.Masumi Arabashiri is super fruity (melons & pears), and has a pleasantly crisp acidity. In addition to being a junmai ginjo nama, it's also a genshu (undiluted), so at 17-18% alcohol, it packs a lovingly assertive punch. Just to underline how rare and popular Arabashiri is, each year only 1500 bottles are produced. Last year at Sak� Nomi, we sold over 10% of that total! The statistics are a little fuzzy, just because Johnnie doesn't include all the bottles he drank . . . Price: $50/720 ml bottle (10% for "case" orders of 6 or more bottles) Order by: This is were the "update" comes into play. 'Looks like delivery has been delayed 'til next week, so you've still got time to reserve one (or a few) of these. Please contact us with your order by noon on Thursday, April 24 for Friday, April 25 availability. And, Please Don't Miss Our experiment in cross-cultural entertainment and diversion continues Saturday, April 19 @ 7 pm with the return of Umami Kushi and our recurring Irish music "session."  Chef Harold will be cooking from around 7 pm, and the music will begin around 8, and this time 'round we're pleased to be welcoming some very special guests from Japan. Chef Harold has also planned some tokubetsu (special) pairings for Fukugao, the whisky barrel-aged genshu (undiluted) sake we're continuing to feature on this week's menu.We expect this to be a popular and lively session, perhaps carrying on into the wee hours. Accordingly, we will be CLOSED on Sunday, April 20. We hope to see you soon at Sak� Nomi! Thanks & Kanpai! Johnnie and Taiko Stroud Sak� Nomi |
April 9
|
Konnichi wa, Nomidachi!
The hits just keep on coming!
In addition to our first-ever Classic T-Shirt Festival (yes, it's no coincidence that Taiko is out of town), the bounty of delicious seasonal-release namazake (unpasteurized sake) continues to flow, along with some other uniquely savory sake selections. This weekend, some of the brews we'll be featuring include: Masumi Arabashiri "First Run" Junmai Ginjo Nama Genshu Sak� Nomi's best-selling sake of 2013, Arabashiri means "first/rough run," and is the first bit of free-run sake that comes out of the old fashioned fune press (the one that looks like a big tub, and into which the fermented mash is placed in cloth bags). Since no pressure is applied to the sake, it can be extremely vibrant and somewhat brash, and it is just about as fresh as it gets.Masumi Arabashiri is super fruity (melons & pears), and has a pleasantly crisp acidity. In addition to being a junmai ginjo nama, it's also a genshu (undiluted), so at 17-18% alcohol, it packs a lovingly assertive punch. Price: $50/720 ml bottle (10% for "case" orders of 6 or more bottles) Order by: Noon on Thursday, April 10 for Friday, April 11 availability. Seikyo "Omachi" Namazake Soft and citrusy, with a luxurious, almost viscous mouthfeel. Notes of grapefruit and lemon throughout, creating a wonderful, beguiling contrast between the sharpness of the acidic citrus elements and the silky texture. Traces of minerality and astringency on the edges make it an ideal pairing for oysters on the half-shell (and remember, you CAN bring food into Sake Nomi!). $55/720 ml bottle Kikusui Shinmai Shinshu Funaguchi (L'il Green Can) A VERY, VERY, VERY LIMITED EDITION SEASONAL BREW (and this is our 2nd, and very likely last shipment), this is the little green unpasteurized can so many of you nomidachi familiar with the other versions of Kikusui canned goodness have been coveting for such a long, long time. It's brewed using newly harvested rice, and a Kikusui representative who dropped by the shop last week told us they only brew 2 batches of it a year. The Kikusui website charmingly calls it "Sake Nouveau." $15/200 ml can (quantity discounts available) Fukugao "The Face of Happiness"  Brand new to Washington, this undiluted genshu (19% alcohol) was aged for six months in Nikka whisky barrels, giving it a unique richness in flavor and abundance of enticing aromas. Elegant and savory, we're featuring Fukugao on this week's menu, and Chef Harold plans on spotlighting it at our next (April 19!) Umami Kushi event (mentioned below).
Mark Your Calendar and Please Don't Miss
Irish Music & Umami Kushi: Saturday, April 19Our experiment in cross-cultural entertainment and diversion continues Saturday, April 19 @ 7 pm with the return of Umami Kushi and our recurring Irish music "session." Chef Harold will be cooking from around 7 pm, and the music will begin around 8, and this time 'round we're pleased to be welcoming some very special guests from Japan. Chef Harold has also planned some tokubetsu (special) pairings for the Fukugao, the whisky barrel-aged sake mentioned above. We hope to see you soon! Thanks & Kanpai! Johnnie Stroud Sak� Nomi |
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