Nomidachi News Archive
March 2018
Hello there, Nomidachi! Spring seems to have sprung, and we are delighting in blossoms everywhere. As you might guess, we have some perfect sake to mark the season, mentioned below.What with all the basketballing going on, they call this time of year "March Madness." Some of our favorite breweries make limited production, unpasteurized, seasonal release namazake available to us at this time of year, so we call it, "Saké Gladness." We're expecting the first big wave of them next week, but since they are so limited, you'll want to keep an eye out for them and reserve your bottle(s) right away (tasting notes and pricing details below). Dewazakura Omachi and Dewazakura Oka Dewazakura is a pioneer in brewing fragrant and deliciously satisfying ginjo sake, and we're currently pouring a couple of our favorites.  Dewazakura "Omachi" Junmai Ginjo has notes of minerals, earthiness, and candied melon in the nose. It's soft and silky, and while the impression on the palate is one of pronounced fruitiness, with melon and citrus accents, it finishes dry. Overall, it's kind of semi-dry, thus lending itself to "session" drinking, where it is neither overwhelming nor pedestrian. Price: $90/1.8L bottle; $45/720 ml bottle; $12/4 oz. glass pourDewazakura Oka ("Cherry Bouquet") Ginjo has a woodsy bouquet, suggesting  dark cherries, and it has a smooth, almost viscous texture to the mouthfeel. The smoky, burnt sugar element to the flavor makes it a wonderful candidate to pair with grilled meats.Price: $85/1.8L bottle; $40/720 ml bottle; $10/4 oz. glass pour
Arigatou, and Kanpai! Johnnie & Taiko |
Rihaku “Origins of Purity”
Konnichi wa, Nomidachi!In our quest to bring you the most delicious, high-quality, and unique premium sake, we do our best to show no prejudice against the brewers. That is, we don't care how big or small they are, or where they are located (although, admittedly, we specialize in Japanese premium sake). In our view, there are only two kinds of sake: good and bad. Good sake is what tastes good to you, regardless of the grade or region of origin.Though they often get a bad rap because they produce mass quantities of well selling "lower" grade sake (you know, sake bomb/happy hour carafe crap), the "big hands" (translation from the Japanese, 大手, and not in any way a dig toward any insecure political "celebrities") of the industry produce the majority of the volume of sake sold (and pay the vast sums of related taxes), and they are at the forefront of brewing technological development. This weekend, we're pleased to introduce some unique and uniquely delicious sake from a couple of famous large-scale producers, one of which is located right here in the US of A! Sho Chiku Bai Limited Release Junmai Daiginjo  This extremely rare and limited availability sake (only 1100 bottles produced) is the first junmai daiginjo brewed in the United States (by Takara Brewing Co. in Berkley, CA) with Yamada Nishiki sake rice grown in Arkansas. Wrap your head around that one for a second.The story we heard was that the brewery was intending to brew a junmai daiginjo with US-grown Yamada Nishiki with the intent of "reverse exporting" it back to Japan. However, the economics didn't pencil out, and as a result, we get to enjoy it here. A muroka genshu (unfiltered and undiluted), the sake is dark greenish gold in the glass. Super smooth and medium-bodied on the palate, there are hints of pastry/dough and earthy cinnamon and nutmeg flavors throughout. Price: $50/720 ml bottle
Johnnie & Taiko |
fairly intense but intriguingly savory, so do with it what you will. We suggest it as a mellow sipping, after-dinner companion. Hours
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Friday-Saturday: 2pm - 10pm
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