Sake: Teruko BTG Flashcards
Study sake (18 cards)
Nanbu Bijin Awa Sparkling
[nahn-boo bee-jeen ah]
NANBU BIJIN - Iwate (NE Japan) founded 1902 engaged in a soy sauce brewery business
AWA (“bubble,” “foam,” or “froth”)
sparkling from second fermitation in bottle champagne method
floral aroma, crisp carbination, delicate umami undertones, creamy and satifying finish
12% abv
C- Junmai Ginjo juhn·mai gin·jow
S- Sokujo
R-Ginotom
only 30 cases each year, one of the 1st to adapt champagne method.
Akishika Chokara ‘super dry’
Akishika Shuzo founded-1886
‘seed to bottle’
Osaka
breathe/accessable
Juicy robust, dry, black walnuts, caramel, allspice, clove
FP~ big flavor dishes, steak
C- Junmai Ginjo 60%
S- Bodaimoto/Kimoto/yama ai/sokujo
R-Yamada Nishiki
ABV: 17%
NAMAZAKE -unpasteurized sake
Chikurin ‘otoro’
Marumoto Shuzo, “ a national cultural landmark” nicknamed nousan sakagura (the farmers’ brewery), farmer/brewer
- Okayama founded 1902 engaged in a soy sauce brewery business
‘Otoro” after river and luxurious/creamy mouth feel
Fresh, full bodied, vibrant, creamy and sharp finish
16%
C- Junmai Ginjo 50% (spring season Nama ‘fresh’)
S- Sokujo
R-Yamada Nishiki
NAMAZAKE -unpasteurized sake
Masumi Arabashiri
Miyasaka Jozo Founded 1662 “unshakable, down to earth reliability” 1946-discovery yeast nanago/Association no 7
Nagano
Creamy pear, candied citrus, gentle structure
FP~ tuna tartare, silken tofu, steamed egg custard
C- Junmai Ginjo 55%
S- Sokujo
R-Miyamanishiki, Hitogokochi, sankeinishiki
NAMAZAKE -unpasteurized sake
“Arabashiri” translates to “rough run” or “first run”.
Odayaka Junmai Ginjo
Hiida Honke (progressive) In 1967, Niida-Honke began producing its all natural Kinpou line using 100% Shizenmai rice, cultivated on their 600 acre property without the use of any pesticides or chemical fertilizers. By 2009, 98% of the rice utilized by Niida-Honke was Shizenmai rice.
Fukashima
subtle ginjo, pinch of acidity crisp green apple, honeydew. light & bright sakes that finishes dry
FP~ whitefish, oysters,
C- Junmai Ginjo 60%
S- Kimoto
R-Shizenmai
ABV 15-16%
LIGHT/CRISP
Snichi Hon Yari (“Seven Spears”) Ginfubuki
Tomita Shuzo founded 1540 15th gen-Yasunobu Tomita/Brewmaster
Shiga
N- herbal and nutty / P- green apple lean and sharp on of the oldest
FP~ Tonkatsu (pork cuttlet), steak, macherel sashimi
C- Junmai Ginjo 55%
S- Sokoju
R-Ginfubuki 6th gen rice farmer
ABV 15%
FLORAL/FRUITY
Kameizumi ‘ le grande voyage’
Kameizumi Shuzo (known for experiemntal style) AA41 yeast 6200m under the sea/400,000m above earth
Kochi
cream/fresh palate delicate notes of melon, dried mango, orange blossom. Dry and bright acidity finish.
FP~tuna&bonito sashimi, tempura, crisp green veggies
C- Junmai Daiginjo 50%
S- Sokoju
R-Kaze Naruko
ABV 16.5%
LIGHT/CRISP
Dassai 23
Dassai Blue Brewery
Hyde Park, NY
Tasting anis, pear, marshmellow, lemon chiffon, honey suckle, stone fruit, minerality
FP~Fresh green dishes, sushi, sashimi
C- Junmai Daiginjo 23%
S- Sokoju
R-Yamada Nishiki (grown in Arkansas)
ABV 23%
FLORAL/FRUITY
Mimurosugi Kioke Bodaimoto
Imanishi Shuzo (very old brewery/Oldest shrine/god of sake/underground mt Miwa water)
Nara
Tasting anis, pear, marshmellow, lemon chiffon, honey suckle, stone fruit, minerality
FP~Meat / fatty fish
C- Junmai Daiginjo 23%
S- Bodaimoto (oldest method-sour lactic water- this inhibits growth of unwated bacteria)
R-Yamada Nishiki
ABV 14%
FLORAL/FRUITY
Hucho Homare Shuzo
Huchu Homare Shuzo
Ibaraki
Tasting deep luscious, big/balanced honeydew, peach and pineapple
FP~plays well thoughout teh meal
C- Junmai Daiginjo 35%
S- Sokoju / once pastrerized
R- Watari Bunr
ABV 16%
FLORAL/FRUITY
Hakkaisan Yukimuro 8 year
Hakkaisan Shuzo (cool building with snow)
Niigata (western coast/cold&snow)
Tasting deep luscious, big/balanced honeydew, peach and pineapple
FP~roasted meats/poultry/vegetables fatty grilled fish, roasted chestnuts/peanut
C- Junmai Daiginjo 50%
S- Sokoju /aged 8 years/ small batches
R- Yamada Nishiki (koji-mai), Gohyaku Mangoku (kake-mai)
ABV 17%
UMAMI
Kikuhime Kinken (golden sword)
Kikuhime Shuzo
Ishakawa
Tasting soft w/ complex flavors; honeycomb, pear, cream, roasted almonds, pear blossom, Deep adn rich - chefs favorite Shuzo
FP~grill, rich/fatty fish; dishes with prominent Miso and soy
C- Junmai 65%
S- Sokoju /aged 1-2 years
R- Yamada Nishiki
ABV 15.5%
UMAMI
Tedorigawa ‘U’
Yoshida Shuzo
Ishakawa
Tasting tingling GF acicity, pear aromas, elegant texture, creamy base, of subtle acidity
FP~gr fish. leafy greens, avocado
C- Junmai 60%
S- Yamahia
R- Ishikawamon
ABV 13%
UMAMI
Terada Honke Katori 90
Terade Honke (leading edge naturual sake)
Chiba
Tasting Bold with loud acitiy/savoriness, rice dominate aromas, finish is long, powerful, slighly dry.
FP~Steak, braised dishes, root veg
C- Junmai 90%
S- Kimoto / Namazake
R- koshinhikari
ABV 13%
UMAMI
Ine Mankia (full bloom)
Mukai Shuzo
Kyoto
Tasting Red, balancing savory, sweet, brine, acidity sweet/tart cherry, pomegranate, umami
FP~gr meats - icecream from well balanced sweet and acid.
C- Junmai 90%/70%
S-Sokujo/Genshu
R- Mursaki 90% (red rice; traditional celebrations) / Iwai 70%
ABV 14%
COLORS/FLAVORS
Kakurei Kunmai Ginjo Umeshu
Aoki Shuzo
Niigata
Tasting high levels of acid and friut, complex and long finish. A sake based Umeshi (soaking Koshimo plums in sake 3 months, add rock sugar, then aged 2 years
FP~desert or Apertif
C- Umeshi
S-Sokujo aged 2 yr
R- NA
ABV 9-10%
COLORS/FLAVORS
Kato Yuzu ‘citrus junos’ (scientific name for yuzu fruit)
Kato Sake Works
Bushwick NYC
Tasting a sake forward yuzushu w floral citrus,
FP~Fresh fruit/sorbet
C- Yuzushu 60%
S-Sokujo
R- Calrose
ABV 14%
COLORS/FLAVORS
Kidoizumi Kokin
Kidoizumi Shuzo (pioneer hot yamahai yeast starter method- producing broad depth/complex flavors. High acidity/long term aging.
Chiba
Tasting: full body/complex toffee, bitter chocolate, salted carmel, sherry oxid notes
FP~ think sherry; foie gras, aged/smoked meats, soft and mild cheese, strong miso/soy sauce flavors.
C- Koshu
S-Yamahai / 30 years old blend of 3 with 1991 youngest
R- Yamada Nishiki
ABV 17.5%
Light/Crisp
