Nomidachi News Archive
September 2017
September 27
Konnichi wa, Nomidachi! We're pouring the last of some of the summer seasonal release namazake, as well as featuring a terrific, new-to-Washington cedar barrel aged taruzake that we mentioned last week.Tomorrow, we have a special guest from Japan joining us for another "Meet the Brewer" tasting event, and next week we'll be temporarily closed. Please see the details below. New Saké: Yoshinosugi no Taruzake Omachi Yamahai Junmai We mentioned this sake last week, but as a gentle reminder, let's decode the name above, to give you an idea about what this sake is all about.  Yoshinosugi: a very specific variety of Japanese cedar, deemed the absolute best material for making traditional wooden sake casksTaruzake: sake that's been aged in a (usually) cedar barrel Omachi: the first designated sakamai (sake rice), and the "parent" strain of many other sakamai Yamahai: method of brewing in which lactic acid is NOT added to the yeast starter, instead allowing wild bacteria to come into contact with the batch and work some magic before the necessary lactic acid develops naturally Junmai: the first of the premium sake grades, in which the rice used to brew the sake is generally milled to at least 70% of its original size Available this weekend for purchase by the glass and bottle while supplies last. "Meet the Brewer" Sake Tasting Dewazakura Brewing Co. (est. 1893) Friday, Sept. 29 @ 5:30-7:30 pm Please join us this Friday, September 29 at 5:30 pm for our latest edition of "Meet the Brewer" sake tasting with a special guest from Japan. This time 'round, we'll be featuring the fine brews from Yamagata prefecture's  Dewazakura Brewing Co. (est. 1893)Mr. Kamota, Dewazakura's Export Division Manager, will be on hand to pour and answer questions about the fabulous products from this prestigious brewery. Admission to this tasting event is FREE, and all sake will be available for purchase by the glass or bottle. We hope you will come out, try some fantastic sake, and welcome Kamota-san to Seattle, Saké Nomi-style! Oct. 1-12: CLOSED We're Going on a Sake Safari! In conjunction with Saké Nomi's 10th anniversary, we will be temporarily closed October 1-12, as we head to Japan for a little R&D.  It's been a while since Johnnie's made the trip, and he's looking forward to trying to order sushi from someone else.Seriously, though, we'll be visiting some breweries and attending a couple sake festivals (yes, it's a real thing!), hopefully laying the groundwork for conducting some future Saké Nomi brewery tours. We'll be back in action at the shop on October 13, and we're planning on pouring sake from some of the brewers we encounter throughout that weekend. So, if you have a chance to stop by the shop in the next few days, please try some of the rare and fantastic stuff we're pouring, and stock up on some goodies to hold you over during our brief, overdue absence. Arigatou, and Kanpai! Johnnie & Taiko |
September 20
Greetings, Nomidachi!We're back to our normal schedule this week and throughout the weekend, and do we have some tasty treats in store (literally) for you.New Saké Launch: Yoshinosugi no Taruzake Omachi Yamahai Junmai Fri.- Sun., September 22-24 We're very excited to be able to announce the arrival of another terrific variety of cedar barrel-aged taruzake from our friends at Nara's Choryo Shuzo, and we'll be unveiling it this weekend from around 5 pm on Friday, Sept. 22. Let's decode the name above, to give you an idea about what this sake is all about. Yoshinosugi: a very specific variety of Japanese cedar, deemed the absolute best material for making traditional wooden sake casksTaruzake: sake that's been aged in a (usually) cedar barrel Omachi: the first designated sakamai (sake rice), and the "parent" strain of many other sakamai Yamahai: method of brewing in which lactic acid is NOT added to the yeast starter, instead allowing wild bacteria to come into contact with the batch and work some magic before the necessary lactic acid develops naturally Junmai: the first of the premium sake grades, in which the rice used to brew the sake is generally milled to at least 70% of its original size We will have a very limited amount of bottles on hand for this initial launch, so don't miss your chance to be amongst the first to taste and purchase this prize. Available this weekend for purchase by the glass and bottle while supplies last.  Other featured sake on this week's tasting menu include two favorites from Taiko's home region of Ibaraki, Wataribune "55" Junmai Ginjo and Taiheikai "Pacific Ocean" Tokubetsu Junmai. If there's a particular "bent" to this week's selections, we'd say they tilt toward the savory, and we think that's a very good thing.Save the Date! Meet the Brewer Tasting with Dewazakura Brewing Co. Friday, Sept. 29 @ 5:30-7:30 pm Please join us as we welcome a representative from Saké Nomi favorite  Dewazakura (Yamagata prefecture). We'll be introducing new-to Washington brews from this esteemed kura, and we can't wait!Arigatou, and Kanpai! Johnnie & Taiko |
September 6
Hey there, Nomidachi!Just a quick missive to let you know that we're back to a "normal" schedule this week, so we'll continue pouring the good stuff throughout the weekend.In case you were curious, and you like sake with your Seahawks (and who in their right mind doesn't?), we will be here Sunday afternoon, and since kickoff is around 1:25 pm, we will have the game on. Featured Sake: Good news/Bad news scenario. While it's true that the clock is running out on the availability of limited seasonal release "summer" unpasteurized namazake (that's the bad news), we still have some lovely varieties available for you to taste on this week's menu (the good news), and we intend to keep pouring and selling them until they're gone. Here's a quick peek at how this week's menu looks:  Tsukasabotan “Senchu Hassaku Reika Nama” Junmai (Kochi) Limited seasonal release! The “glacier saké,” from a brewery established in 1603. Soft and light with mild fruit notes of lychee and melon. The overall impression is “clean and cool.” Long, lingering finish begins dry, but has a burst of fruit at the end. The limited run of 1500 bottles was aged at -5° C. $50/720 ml bottleGokyo Junmai Namazake (Yamaguchi) Brand new to Washington limited seasonal release! Thin golden tint with notes of citrusy melon and freshly baked bread in the nose. Bright, vibrant, vivacious, and acidic, with a light, soft texture and vague minerality. Fruity, yet dry at the same time. $45/720 ml bottle Oyama “Nama” Tokubetsu Junmai Nama (Yamagata) Limited seasonal release! Slight golden hue. Soft, round mouthfeel, with flavors of cinnamon and apples. Clean, soft, and mellow, with a touch of minerality. Oyama means, “big mountain,” so enjoy the ascent! $45/720 ml bottle Taka Tokubetsu Junmai (Yamaguchi) Fairly  pronounced gold coloring, with subtle white pepper aroma. Mineral, spicy, and a touch sour on the palate, with a slightly grainy texture and good weight to the mouthfeel. Full-bodied and dry finish. $45/720 ml bottleKawatsuru Junmai (Kagawa) Light gold coloring, with tropical fruit (mango), mint, and mildly herbal notes in the nose. Soft texture on the palate, beginning on the savory, umami end of the spectrum, but progressing toward a dry finish. Satisfying and interesting, taking the drinker on a bit of a journey. $42/720 ml bottle Wakatake Onikoroshi “Demon Killer” Junmai Ginjo (Shizuoka) Sweet, creamy, and floral aromas. Quiet impact, soft and smooth, with fairly full mouthfeel. Mild apple sweetness with crisp acidity and a dry, spicy finish. Drink it to slay your personal demons! $82/1.8 L bottle; $40/720 ml bottle And, please don't forget, we have so many more spectacular bottles on the shelves, just waiting to be taken to their (temporary) forever homes. Obviously, Johnnie's been watching too many puppy adoption videos lately . . . Thank you for reading, and Kanpai! Johnnie & Taiko |
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