Japanese Culture in New York - Chopsticks NY
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With over 300 years of sake brewing experience, Muromachi Shuzo in Okayama Prefecture, takes pride in its technique handed down generations at this time-honored brewery, as well as its passion in constantly searching for the best flavor. They are especially particular about their ingredients and use locally grown rice, local water, and the best selected fruits for their products.
Their newest inventions are a series of liquors made from a variety of fruits and their junmai sake. They are the results of their unflagging efforts. First of all, the sake rice they use is a special kind called Omachi-mai rice. It is a seed stock of many sake rice varieties that are regularly employed nationwide, and it's famous for making sake full-bodied and fragrant. The rice is ideal in terms of flavor, but it's wrong for farming: requiring more attention and effort but producing less. Gradually farmers turned to produce more cost-effective rice and Omachi-mai rice became obsolete. Due to its history, Omachi-mai rice was once called “illusion rice.” Muromachi Shuzo put great effort into reviving this legendary sake rice in collaboration with local farmers, and they finally succeeded in producing it.
The liquors introduced here boast round and rich flavors from the junmai sake and refreshing aromas and tastes from carefully selected, high quality fruits such as plum, yuzu and white peach. All of them are best enjoyed chilled, either straight or on the rocks. As of September 2009, Plum Sake (shown upper left) is available in the U.S. and other liquors are on the way. Look forward to experiencing these unprecedented flavors!
Now Available in the U.S.By soaking locally grown, ripened green plums for over one year in junmai sake made from Omachi-mai rice, this plum sake creates a wonderful harmony with the unique flavor of the sake and the sourness and aroma of the plum. This award winning liquor is good as an aperitif as well as to accompany a meal.
(Torotoro HACHIMITSU SHOGA SHU)
Aromatic and flavorful ginger from Kochi Prefecture gives the liquor a sensationally sharp taste, and the honey perfectly complements the spiciness. A medley of flavors spread throughout your mouth and create harmony on your palate. The silky texture coming from the honey goes down your throat smoothly and slowly permeates your body.
(Gyutto Teshibori YUZU SHU)
The yuzu citrus used for this liquor comes from a prestigious yuzu producer in Kochi Prefecture, and only hand squeezed, fresh yuzu juice is mixed with their junmai sake. Nothing is more luxurious than the flavor of this masterful blend of aromatic yuzu and exquisite sake.
(Piritto TOGARASHI UME SHU)
Locally grown red chili pepper, hime togarashi, is blended into this ume shu (plum sake) made from local green plums and junmai sake. The chili adds a kick to the rich, sweet, and slightly sour ume shu and it makes this liquor a favorite of sake connoisseurs. The complex yet unique flavor will greatly whet your appetite.
(Kanjuku Torokeru SHIMIZU HAKUTO SHU)
This liquor boasts a nectar-like sweet smell and the juicy flavor of sugary and ripened white peaches. Shimizu white peaches harvested in local orchards are hand-peeled with special care and blended into junmai sake. The texture of the white peach flesh dissolved into the liquor also gives you a comfortable feeling in your mouth.
(Ogon-iro ni Kagayaku UME SHU)
This gorgeous plum sake, glowing in golden color, is produced by soaking locally grown green plums of the kojiro variety for over one year in the junmai sake made from omachi-mai rice. With an abundance of fresh plum flavor, it allows you to enjoy sweetness, a touch of sourness and its rich aroma.
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Sweet and Romantic Treats from Japan 
A buoyant, fruity sake with pineapple and radish notes. Its coconut, buttermilk and pear aromas are enticing on the palate.
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