Yoshinogawa Golden Gourd Daiginjo

by Raul Faria Yoshinogawa Golden Gourd Daiginjo is one of my favorite selections from the Toji club at Sake One. It is sent out to Toji club members and is available on their website around the holidays and I look forward to it every year. We’ve covered the Yoshinogawa Shuzou’s sake before at mixologymadesimple.com, like the Yoshinogawa Winter Warrior, […]

Enter the Sake Dojo

by Raul Faria If you’re familiar with this site then you’ve probably figured out that I’m a bit of a sake nerd. Well get ready to meet the Stephen Hawking of sake, John Gauntner AKA “The Sake Guy”. John has published five books about sake including the definitive “the Sake Handbook”,  he has also written regular […]

g fifty

by Raul Faria “g fifty” Sake by Sake One is a Junmai Daiginjo Genshu Sake, by technical definition. However Toji Greg Lorenz and Sake One president Steve Vuylsteke chose to forgo that lucrative premium designation in respect for the Daiginjo Sake they observed being produced in Japan. This is actually fairly common in Japan as well, […]

Kasumi Tsuru Kimoto Extra Dry

by Raul Faria Kimoto Sake, is one of the oldest types of sake around. This style is known for its wild, kinda gamey and in some cases intense earthy flavor. Kimoto style Sake involves wild airborne bacteria and yeasts to propagate on the Moto (the initial batch of rice that has had Koji introduced and also […]

Junmai Daiginjo Sake (Special Momokawa import selection from Murai Family Sake)

by Raul Faria Momokawa brewing company of Japan Junmai Daiginjo is a good Sake. Very good. Like Sake competition winning good. Like the three years it has won in the Japan National New Sake Competition. It is a Junmai (no brewers alcohol added) Daiginjo (milled down to 50% min). The coolest thing for the Sake […]

Murai Family “Sugidama” Junmai Ginjo Sake

By Raul Faria The Murai Family’s Sugidama Junmai Ginjo Sake is both lush and dry, with an oily, weighty mouthfeel yet still maintains a light, clean, astringent dry finish. Contradictory I know but let me explain. First on the nose I get lots of ripe pineapple, banana and tropical fruits. Pretty standard Junmai stuff there now […]

Nobu Junmai Daiginjo Sake

By Raul Faria So I have a confession to make. When I first heard that Nobu only carried sake from one brewer I pretty much had a “whutchu talkin about, Willis?” moment. It just seemed absurd to me that a restaurant as respected and innovative in its cuisine would be so restrictive in its beverage program. There are so […]

Yoshinogawa Rokudan Jikomi

Yoshinogawa Rokudan Jikomi is another cool “Nama” (meaning raw) sake. This sake is actually Nama-chozo meaning “stored as Nama”. Usually sake is pasteurized twice, once before maturation and one more time before bottling (Nama-zume). A good way to remember the difference is that the “chozo” in Nama-chozo means store, so this sake has been stored or matured in its “Nama” fresh […]

Momokawa Silver Nama Sake from Sake One

By Raul Faria Nama Nama Nama! I really dig this stuff. Nama-Zake is unpasteurized sake, the stuff in the bottle is still alive and kicking and doing its thing. Most Sake is pasteurized twice once right after it’s brewed and before its matured and then right before bottling. There are also partial “Nama” variations where the sake has been pasteurized once. Nama Chozo (after brewing) and Nama-Zume (right before bottling […]

Yoshinogawa Gokujo Ginjo

By Raul Faria Ok now this is some good stuff. Yoshinogawa Gokujo (Gokujo meaning first-rate or finest quality) Ginjo is in my opinion Very drinkable in any situation. I reach for this stuff like someone grabbing for a glass of white wine. On the nose I got tropical fruit, banana and ripe pineapple. Really smooth on the palette, very clean with slight […]

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