Nomidachi News Archive
November 2014
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Greetings, Nomidachi!
 While our devotion to, and affection for, premium sake is unwavering, due to holiday scheduling this week, we will be having somewhat of an on-again-off-again relationship with the retail aspect of our enterprise.
It'll look something like this:
Today, Monday (11/24): OPEN 2- 10 pm
Tuesday (11/25): CLOSED for an on-site corporate sake-tasting event. (We'll be glad to coordinate this kind of event for your organization or group of friends, too -- just get in touch!)
Wednesday (11/26): OPEN 2-10 pm. Not too early to begin celebrating, nor too late to pick up a special holiday bottle or two!
Thursday (11/27): CLOSED for Thanksgiving & Go 'Hawks!
Friday- Sunday (11/28-30): OPEN our normally scheduled retail hours, and taking the opportunity to introduce some tasty new brews!
We hope you have a safe and happy holiday in the company of family and friends, and we will be sure to raise a glass in your honor as we count your friendship and support amongst our many blessings.
Thanks for reading.
Arigatou & Kanpai!
Johnnie and Taiko |
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Konnichi wa, Nomidachi!
'Just a quick note to advise you of some delicious developments.
As we celebrate the bounty of the season, we'll certainly be raising a glass or two of the good stuff in appreciation of YOU!
Hiyaoroshi has Arrived!
Fall traditionally marks the release of sak� brewed during the previous winter's brewing season. Since most sak� is a bit too brash and young to drink right away, most sak� is "laid down" to mellow out and mature for around 6 months or so.
As a result, hiyaoroshi sak� can often have a bit more of a fresh, crisp, and lively flavor profile compared to sak� that has undergone the more traditional two-time pasteurization.
The good news is the 2014 hiyaoroshi have arrived! The better news is that three varieties we have enjoyed in the past have NOT increased in price, and this year a new brew from Oyama ("Big Mountain") has been released.
Brief notes and pricing are as follows:
Oyama "Hiyaoroshi" Tokubetsu Junmai (Yamagata) Fragrances of candy, grass, and mint are precursors to the clean, fresh character on the palate. Price: $50/720 ml
Urakasumi "Hiyaoroshi" Tokubetsu Junmai (Miyagi) Soft and lively, with deep, resonating umami. The mild spice in the pleasantly lingering finish perfectly embodies and brings to mind a crisp, mellow autumnal afternoon. (Featured on this week's glass pour menu!) Price: $45/720ml
Otokoyama "Hiyaoroshi" Tokubetsu Junmai (Hokkaido) Soft, slightly creamy texture, with steamed rice, grains, and yeast in the nose and on the palate. Faint butter and a touch of toffee, with subtle notes of wood and smoke. From the brewers of the No. 1 best-selling premium sak� in the U.S., Otokoyama ("Man's Mountain"). Price: $45/720ml
Wakatake Onikoroshi "Aki no Ki-ippon" Junmai (Shizuoka) Muscat grape and faint burnt leaf aromas. Soft, smooth mouthfeel with mild namazak� (unpasteurized) zinginess on the palate. Slight bitterness is balanced with a clean yet savory minerality. From the brewer of the popular "Demon Killer" junmai daiginjo, and featured on this week's glass pour menu! Price: $42/720ml
Ordering and Discounts: Order by: 6 pm Thursday, Nov. 20 for Fri. 11/21 availability 5% discount: Orders of 4-5 bottles 10% discount: Orders of 6 or more bottles We sell out of these seasonal treats every year, so if you're interested, please give us a shout.
(Tel: 206-467-7253; E-mail: info@sakenomi.us)
"Sorry . . ." Kurogo Imperial Porter In addition to brewing some tasty beer, the folks at Nagano's Yoho Brewery seem to be enjoying themselves, doing what they love.
The latest in their seasonal "Sorry, we didn't ask what YOU like!"
Only 30 cases have been released to Washington, and we've been enjoying one of the first. If you have a chance, please stop by to taste for yourself -- we promise, you won't be sorry . . .
Sunday, November 23: CLOSED, but Monday, November 24: OPEN! As has been our habit of late, we will be CLOSED on Sunday, Nov. 23 due to the Seahawks home game.
However, as it is a "holiday week," we will gladly be OPEN and conducting our delicious business on Monday, November 24. We hope to see you then!
Arigatou & Kanpai!
Johnnie and Taiko |
Hiyaoroshi sak� have only been pasteurized once (usually previous to the six-month ageing period, but sometimes just before they ship), and are released during the cooler months of Autumn, when it's cool enough that dormant enzymes will not be reactivated (most sak� is pasteurized twice to prevent this).
series is this incredibly rich, complex imperial porter, made with the 5 black (kurogo) ingredients: black soybeans, black pine nuts, black currants, black sesame, and black rice.Hours
Tuesday-Thursday: 2pm - 8pm
Friday-Saturday: 2pm - 10pm
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