New Sake Selections

2/20/18 -

Sake is difficult. Not only are the labels undecipherable to most Occidental folk, but the flavors and textures of sake are far removed from what we normally encounter in wine. Scientifically speaking, sake has a narrower range of flavors (congeners) compared to wine or spirits, but within that spectrum, I often find myself exploring various shades of the same hue. Nuanced and subtle, sake is product of the millenium-old process of using koji (a mold that breaks down the starches in rice into sugar) and yeast to transform steamed rice and water into an elegant, and oftentimes ethereal beverage. And within that category, in the relatively small country of Japan, there are close to two thousand breweries, or kura in Japanese, pushing the boundaries of this time-honored drink.

We're offering a selection of our winter season sake; fuller-bodied: richer brews (which in Japan would be called Jun-shu), as well as two aged expresions (Juku-shu). We've been having a lot of fun exploring these types of sake with food, both Japanese cuisine (tempura, yakitori, yakisoba) and western food. We encourage you to give these a shot as well.

-Oskar Kostecki