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Sake Basics
A brief guide to some key terms, styles and things to keep in mind. Sake is the fermented product of rice, with its own character, body of knowledge and vocabulary. Here are some sake basics worth knowing. Types of Sake Before the rice is fermented, the outer layer is polished away, leaving the grain’s starchy core. Junmai Rice is polished until no more than 70 percent of the grain remains. Ginjo No more than 60 percent remains. Daiginjo No more than 50 percent remains. All sakes designated junmai contain only rice, water, yeast and koji, a mold that converts starch into fermentable sugars. Some other sakes are made with small amounts of added…
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Sake Is Booming in America
From the NY Times, an excellent article about sake and the growing interest in America. Imports are way up, retail shops are proliferating and more sake breweries are opening. When Shinobu Kato first tried sake as a young man in Tokyo, it tasted harsh and sharp to him. He hated it. But, he recalls, an older colleague told him that he was drinking cheap, poorly made sake. As he was introduced to better styles, Mr. Kato grew to love it. When he moved to the United States in 2004 to study business at the University of Maryland, he could afford only the sorts of bad sake that had left such a…
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Momokawa Organic Nigori
Chill and serve with spicy foods, chocolate and rich barbecue or simply on its own as a organically decadent treat… TASTING NOTES Momokawa Organic Nigori features rich and silky layers of coconut and cream with a big burst of fresh pineapple and a hint of banana. Shake well and serve chilled. SUGGESTED PAIRINGSSpicy noodles & soups, tropical fruits and poultry.
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SakéOne
Kura (Brewery) SakéOne is one of America’s first craft saké producers and have been brewing high-quality saké in Oregon for more than two decades. Tapping into the idyllic waters of Oregon’s Willamette Valley, they brew pure, premium saké at our dedicated Kura (a.k.a. brewery) under the supervision of brewmaster Takumi Kuwabara. Between their Oregon Craft saké brands—Momokawa, Moonstone, and g Saké—SakéOne has won more awards than any other saké company in America. Toji (Brewmaster) In 2018 they welcomed a new Toji, Takumi Kuwabara. With extensive experience in U.S. saké brewing, Takumi specializes in premium, high-end saké including Ginjo and Daiginjo styles. Takumi takes the place of SakéOne’s former brewmaster, Greg…
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Manatsuru Brewery
Manatsuru was established in 1751 and became legendary in 1998 when the current toji took over and won every gold medal in sight. • This sake embraces a truly purist philosophy; undiluted, unfiltered, unblended, pure rice sake made in the risky and labor intensive ancient yamahai method. • Toji Izumi-san is on a quest to push the envelope of sake’s flavor, structure, and appeal as we know it today. He has been quoted as saying “It is more important to be the only one than to be number one.” • This is a true microbrewery; with three total employees making 200 koku annually (4,000 x 9L cases) Brewery Name: Manatsuru BreweryBrewery Founded:…
