The Most Convenient and Comprehensive Resource For All Things Japanese in New York!

> SAKE 1 | > SAKE 2 | > SHOCHU | > TEA

Key words that make your sake experience more colorful

daiginjo: Sake is mainly made from rice, water, and rice koji mold, and sometimes distilled alcohol is added. One of the factors that determine the flavor is the degree of rice which is polished off. The sake classified in the daiginjo category has less than 50% of the original rice grain remaining. The “percent of remaining grain size” or “seimaibuai” as this is called, is an important indication of how a sake will taste. So if you find a sake labeled 30%, this would be a daiginjo sake because 70% of the rice was milled off leaving 30%. The lower the number the smaller the grain. In general, the smaller number sakes are more fragrant, elegant, and better consumed chilled.

ginjo: The same formula applies for the ginjo category. This is the sake whose “percent of remaining grain size” is less than 60%, which means more than 40% of the rice grain is milled away. Some distilled alcohol might be added.

junmai: Literally meaning “pure rice”, junmai sake refers to sake brewed only from rice, water, and rice koji, and had no extra alcohol added during the brewing process. This type of sake tends to keep the solid rice flavor.

junmai daiginjo: Is defined as “sake brewed only from rice, water and rice koji and using rice milled more than 50%.” Brewing junmai daiginjo is more difficult and requires a higher level of technique, therefore, generally considered the highest quality sake.

junmai ginjo: If a sake is labeled junmai ginjo, it is made from only rice, water and rice koji. The rice is milled for more than 40%.

muroka: The term means “unfiltered” but in this case, it specifically means “not fine filtered with charcoal”. It retains the freshly squeezed sake taste. Sakes skipping either the pasteurizing or filtering process, or both, allows the rice’s richness to remain in the aroma, flavor and sometimes color.

nigori: Is a coarsely filtered sake in which the unfermented portion of the rice is left, giving the sake a cloudy white color or chunks of rice floating inside. Since the rice are still working in the sake even after bottled, some nigoris are sparkling. Just be careful when you open it.

kimoto: Is one of the oldest traditional methods used in sake brewing. This system uses lactic acid bacteria that cultivates in the sake naturally instead of using artificial ones. It requires a much longer time to make with more steps and labor as the bacteria are cultivated by hand. Although it’s extremely difficult to carry out this process, the sake employing kimoto style has solid body and a distinct flavor, the way all sakes used to taste.

yamahai: Is a short form of “yamaoroshi-haishi-moto.” This style is quite similar to kimoto in terms of the processes. Its name comes from the elimination of one of the processes called “yamaoroshi”, the most difficult part in kimoto style brewing, thanks to a scientific discovery made about 90 years ago. Much like kimoto style sake, yamahai style sake is full-bodied, deep, and rich flavored.

Numbers help you sort out your brain

Acidity: The number indicates the amount of organic acid such as lactic acid, succinic acid, and malic acid in the sake. Acidity affects the degree of sweetness of sake you perceive. The higher the acidity, the less sweetness you taste.

Sake meter value: The number tells how much sugar is contained in the sake. It is measured by relative density compared to water, which has 0 (zero) value, and indicated by +(plus) or –(minus) followed by a number. The higher the number the drier the sake and the lower number the sweeter the sake. Usually, dry sake values around +5, and semi dry ranges from –1 to +4. Sweet sake even goes lower than –5. As mentioned above, acidity also plays a role in how you perceive the flavor. If the sake has high acidity, the flavor tends to seem drier, and vice versa.

Mystery of temperature

Finding the optimal temperature for sake is much more complicated than it is for wine. Generally, fragrant sake, like daiginjo, is best consumed cold (from 7-12 degree Celsius) because its subtle aroma can evaporate if heated. However, the best temperature for each sake depends on the sake. Most of the time, you can enjoy different flavors out of one sake, with various temperatures. Trying it in different temperatures and finding your favorite flavor could be a fun way to discover the depth of sake. For example, if you order a bottle of daiginjo sake for your dinner, try it chilled at first. Then leave it on the table rather than putting it back in the ice bucket. As the sake’s temperature approaches room temperature, you can taste the changes in its flavor.

Some sake releases its flavor better in hot temperatures. In general, kimoto or yamahai style sake, that has solid body, often shows off its feature when heated. But again, this is not always the case. So, what’s the deal with “junmai daiginjo brewed in yamahai style”, you ask? There are no general rules when you get to this level. The best thing to do is to seek advice from sake sommeliers or sake experts in restaurants, bars, and liquor stores. Or if you are adventurous enough, just try them in different temperatures and find out for yourself!

The name “BORN” means “purity” and “striking truth” in Sanskrit. It also means “birth to the future” and “creativity”. The word also represents the brewery’s strong belief that, “a bright future awaits for those that put in the effort, and as long as one is alive, one can always reset their life no matter how many mistakes they make.”

Katoukichibee Shouten, the brewery that produces BORN is located in Sabae City in Fukui Prefecture. Historically the town was a flourishing place as it was a temple town in the 13th century, and became a castle town in the 18th century. Sabae City was also famous as a town filled with artisans making it rich with traditional crafts like lacquer, textiles, ceramics, Japanese paper, and cutlery, which have all been passed down for generations in the family of the craftsmen. In a town rich with craftsmen DNA, Katoukichibee Shouten established itself 150 years ago and is now in its 11th Generation.

The brewery began originally with the hope “to make sake loved by the locals, and put smiles on them”, and has evolved their focus on producing the best beverage in the world. Currently, the brewery only produces Junmai type sakes (There are more than 50 types, including the Junmai Ginjo under the BORN brand). Each bottle produced at the brewery is 100% additive free. Using underground water from the Hakusan Mountain range pumped from a well 184 meters deep, and exclusively using the best sake rice, Yamadanishiki and Gohyakumangoku, the brewery produces their sake with their original yeast. The average miling rate of the brewery’s sake is less than 40%, and they go through a long-term fermentation stage at freezing point. Then, they are brought to us after a strictly monitored quality control.

BORN has received high reviews and awards from international competitive showcases numerous times. Domestically, the sake is served at banquets for welcoming state guests, as well as used as the official sake for important national functions. The deep, wonderful aroma and the solid, yet gentle taste of “BORN: Dreams Come True”, a Junmai Daiginjo, is the result of the 5 year fermentation process at freezing point. The unpasturized sake, “BORN: Muroka Namagenshu” is a Junmai Daiginjo that matured for a year at the extreme low temperature of minus 10-15 degrees Celsius. “BORN: Wing of Japan”, with a sophisticated aroma that’s soft and deep, is a result of being matured for two years at 0 degrees Celsius. In this manner, the BORN brand is a lineup of exceptional quality sakes. Among these sakes, “BORN: Wing of Japan” is the official sake served on board the special Japanease government aircraft used by the Emperor and Prime Minister. Also, it was chosen as the official in-flight sake, served to the first class travelers on the recently renewed Japan Airlines (JAL) routes between Narita and New York and Narita and San Francisco. BORN sake is imperative for new beginnings and welcoming the new era. It is perfectly suited for New Yorkers who are carving out their own lives in order for their individual dreams to come true.

Katoukichibee Shouten
www.born.co.jp

BORN;The Earth

BORN;Wind of
Japan

BORN;Tokusen
Junmai Daiginjo

BORN;Dreams Come True

BORN;Ice Berg

BORN;Muroka Nama Genshu


		Imported / Distributed by New York Mutual Trading, Inc. 201-933-9555 / www.nymtc.com / Distributed by Kyodo Beverage Co., Inc. 212-564-4094

Go to Top

		-------- Linda Noel Kawabata, Akita Sake Promotion & Exporting Council (ASPEC)

Akita is cherished by the Japanese for its natural beauty, lively festivals, delicate handicrafts, restorative hot springs, tranquil, snow covered winters, delicious seasonal dishes and sake! Ranking fourth in total sake production, Akita is one of Japan’s most important sake producing states. The Akita Cold Brewing method ensures a smooth, full-bodied taste with memorable character. The people of Akita are so proud of their sake that they refer to the region as bishu oukoku or the “empire of beautiful sake.”

Of the more than 1500 breweries in Japan, only a handful continuously produce gold-medal sake every year. ASPEC is a consortium of 5 such award-wining breweries from Akita, Japan who have joined to singularly bring to America the best of their brewery and collectively to bring to America the best of Akita sake. Those breweries are Akita Seishu Co., Ltd., Dewatsuru Brand; Hinomaru Co., Ltd., Manabito Brand; Naba Shouten Brewery, Horoyoi Brand; Tenju Brewery, Chokaisan Brand; and Suzuki Shuzouten, Hideyoshi Brand. Each brewery avails itself of abundant natural resources: the purest water, and rice especially grown in naturally fertile soil. ASPEC brewers partner with nature to create sake that is balanced, elegant, delicious -- The distilled essence of the nature that surrounds them.

15 wonderful sake varieties will be available for sale in the US from October 1st. They range from rare limited edition Aged Junmai Daiginjo in ornate gift boxes to easily accessible Kimoto Junmai Ginjo in 300ml bottles to a Yamahai Nama Genshu sake in a cool, modern aluminum “tank” that is sure to be a hit! Ask for these sake at the restaurants and retail stores you frequent. KANPAI!

		Akita Sake Promotion & Exporting Council

Linda’s Pick

CHOKAISAN
Junmai Daiginjo
Its perfumed pear and floral fragrance comes from flower yeast! This Junmai Daiginjo is matchless in its balance. Pairs perfectly with oysters, oil-rich foods, nuts, grains milky sauces and cheese.
Alcohol: 15-16%,
SMV: +1, Acidity: 1.4

Tenju Brewery
www.tenju.co.jp

DEWATSURU MATSUKURA
Tokubetsu Junmai
A rich sake with fragrance of marshmallows, milk, minerals, spring greens and Japanese cypress. Well-rounded flavor with lots of character. Pairs with prosciutto, cheese, creamy dishes, fusion recipes, and mild curries. Enjoy cold to lukewarm.
Alcohol: 16-16.9%
SMV: +4, Acidity: 1.7

Akita Seishu Co., Ltd.
www.igeta.jp

HIDEYOSHI AKINOTA Junmai Ginjo
This is a rich, hearty sake with a clean aftertaste and moderately short finish. Wonderful balance of aroma sweetness and acidity. It brightens the taste of sushi, oysters and seafood appetizers.
Alcohol: 15-17%
SMV: +3.5, Acidity: 1.7

Suzuki Shuzouten
www.hideyoshi.co.jp

HOROYOI Yamahai Junmai Ginjo
This sake has sweetness, pronounced flavors and aromas from its “yamahai” brewing method. Hints of banana and pineapple, zesty acidity on the palate. Recommended as an aperitif. Pairs with roasted vegetables, white meat fish and poultry.
Alcohol: 15-16%
SMV: +2, Acidity: 1.7

Naba Shouten Brewery
www.jizakemonogatari.net

MANABITO Kimoto Junmai Ginjo
MANABITO means one who is “True Blue.” This bottle-aged “kimoto” style sake is truly well-structured--mellow, with a full-bodied, tangy rich taste and sweet aroma . Well-suited with sashimi; complements crispy, batter-fried foods, or fatty cuts of fish and meat. Great palate cleanser.
Alcohol: 15-17%
SMV: +5, Acidity: 1.7

Hinomaru Jozo Co., Ltd.
www.hinomaru-sake.com

[New York Metro]
236 W. 26th St., New York,
NY 10001
TEL: 212-255-9414 /
FAX: 212-633-2372

[New Jersey]
75 Chestnut Ridge Rd., Montvale,
NJ 07645
TEL: 201-445-0620 /
FAX: 201-445-9869

[Washington, D.C.]
1111 16th St. NW, Suite 121
Washington, DC 20036
TEL: 202-835-3061 /
FAX: 202- 835-3064

[Pennsylvania]
1725 Fairmount Ave, Philadelphia,
PA 19130
TEL: 215-236-1094 /
FAX: 201-930-2413

Go to Top

Even APPEALING TO A NON-DRINKER To say that the owner and chef of the Michelin guide rated Sushi of Gari, Masatoshi “Gari” Sugio, is passionate about sushi is an understatement. In order to remedy customers using too much soy sauce, Gari created his own sauces that are put directly on the sushi before it is served. This care that infuses his preparation reflects the fact that he considers each piece of sushi a separate dish. Although he himself is not a big drinker, Gari feels as strongly about the sake served at his restaurant as he does about sushi, and he believes that the junmai daiginjo Dassai 23 matches his philosophy to a tee. The restaurant typically has about 20 different kinds of sake, the majority being limited editions that are not made for the mass market. Gari often travels back to Japan in order to get his hands on such rare sakes. He asserts, “Fortunately Dassai 23 is distributed here, but if it wasn’t I would fly to Japan for it!” “The passion the brewer has for sake is evident in the high-quality of the product,” says Gari. “Up until now I’ve tried about 1000 sakes, and when I first drank Dassai 23 I knew it was one I had to have.” Aside from the main Upper East Side location, there are other Sushi of Gari restaurants in midtown and the Upper West Side, and Gari stocks all three with Dassai 23. For customers, it is always served chilled and in either glasses or small colorful ceramic cups as per request. Dassai 23 is one of the top three sakes that customers select, and despite its high price on average two bottles are sold each day. Sake as a Living Drink “For me the three important elements of sake are the first sip, how it goes down your throat and what taste it leaves in your mouth,” says Gari. “Dassai 23 is sweet without being cloying, and the taste stays in your mouth for just the right amount of time.” He also compares the sake to a Japanese “national” actress, Sa-yuri Yoshinaga, who has been popular for more than 40 years. In addition to her intelligence and elegance, her natural beauty evolves and matures as she ages. According to Gari, Dassai 23 is more like this mature Yoshinaga who glows with inner beauty than the younger Yoshinaga who was sweet in a girl-next-door way. As for what kind of sushi goes best with Dassai 23, Gari says that its versatility and non-lingering taste enable it to go well with anything he serves. However, in particular he recommends fish with shimmering skin such as mackerel, and picks his tofu sauce as one that is especially complemented by Dassai 23. Like his original mission of having diners enjoy the fresh taste of the fish and rice instead of the soy sauce, Gari sees sake in the same way. “Like fish, it is a living thing and I want customers to experience it in as delicious a form as possible. With Dassai 23, I’m confident that they’re doing this.”


A veteran brewmaster, Mikio Takahashi, employs the Nanbu Toji style brewing technique, and has been working in Ume No Yado Brewery for 13 years. He uses all of his five senses like sight, smell, hearing, taste, and touch to brew the sakes, creating a well balanced taste.


Sushi of Gari 402 E. 78th St. (bet. 1st & York Aves.) New York, NY 10021 TEL: 212-517-5340/ www.sushiofgari.com


Dassai 23 (Niwari Sanbu) Junmai Daiginjo Made from rice milled down to its core until only 23% of the original remains. This is the highest degree of milling for commercial sake in the world. It is a sake that is the pinnacle of refined elegance, subtlety, delicate flavors and aromas.

Go to Top

According to some archival records, the history of sake brewing began in Nara, the old capital city of Japan. Nara is a historical place that will be 1300 years old since it became the capital of Nara Era in 710. This is where the microbrewery that produces Ume No Yado has its home. At the foot of Mt. Katsuragi, located southwest of the Yamato Basin, the microbrewery strives each day making local sake. Their motto, “small amount yet high quality”, has never changed since its establishment in 1893.

The sakes they make use optimal rice for sake brewing such as Yamadanishiki and Bizen Omachi, groundwater from Mt. Katsuragi, and Nanbu-style brewing, which is known for clean-tasting sakes. The distinctive feature of Ume No Yado is its rich flavor, which in a way, goes against the recent sake trends in Japan which favor the crisp and dry sakes. However, this microbrewery respects the kind of sake with depth and body that elicits nostalgia. The end result is a full flavor and comfortable aftertaste while maintaining a clean finish.

Under the thorough supervision of experienced Nanbu style brewmaster, Mikio Takahashi, eight young brewers, whose average age is late 20’s, work at Ume No Yado Brewery today. When craftsmanship teams up with youthful energy, it seems the power of creation multiplies. The two items from their original brand; “Ume No Yado: Bizen Omachi Junmai Daiginjo” and “Ume No Yado: Junmai Ginjo” will be available in New York late this year, bringing you the profound flavors of a historical town.

Ume No Yado: Bizen Omachi Junmai Daiginjo
Using a rare sake rice variety, Bizen Omachi, which once was on the verge of extinction, the taste of rice is preserved well in the sake.Its apple-like aroma, subtle and fresh acidity and silky texture are well balanced. This fragrant junmai daiginjo is better chilled and goes very well with sushi, steak and creamy tasting dishes including fresh oyster.

Rice: Bizen Omachi
Milling rate: 40%
SMV: +4 (Dry)
Acidity: 1.5

Ume No Yado: Junmai Ginjo
This junmai ginjo is brewed from 100% Yamadanishiki. Maintains a deep aroma and fresh, clean, taste, with a solid rice flavor. The distinctive aroma of pear is just gorgeous. It’s better consumed chilled. Grilled fish, Teriyaki, and Italian cuisine are well suited with this best selling sake.

Rice: Yamadanishiki
Milling rate: 50%
SMV: +3 (Dry)
Acidity: 1.5


A veteran brewmaster, Mikio Takahashi, employs the Nanbu Toji style brewing technique, and has been working in Ume No Yado Brewery for 13 years. He uses all of his five senses like sight, smell, hearing, taste, and touch to brew the sakes, creating a well balanced taste.



Ume No Yado Brewery 27 Higashimuro, Katsuragi, Nara 639-2102 Japan TEL: +81-745-69-2121 FAX: +81-745-69-2122 E-mail: info@umenoyado.com www.umenoyado.com

Distributed by Daiei Trading Co., Inc. TEL: 718-539-8100