|July 22, 2011|
|7:00 pm||to||9:00 pm|
COME AND JOIN US THIS FRIDAY for a SUPERB SAKE TASTING!!!
The Marumoto Brewery was founded in 1867 at the base of the Chikurin-ji Mountains, in Okayama-ken, one of Japan’s most prized agricultural regions. The Marumoto Brewery is known as nousan sakagura, the “Farmers’ Brewery,” because the people who grow the rice also make the saké. Their passion, care and knowledge go into every step of every bottle. Reflecting the people and place behind this saké, Chikurin also has a distinctive “farm style”; natural, relaxed and fresh.
Takeuchi Sake Brewery is located in a village called Koga, a village well known as the hometown of the ninjas. It is near to city of Kyoto. Back approximately 1200 years ago when Kyoto was the capital of Japan, the village of Koga produced the highest quality rice called Ohmi rice to serve the royal family. Taking advantage of this Ohmi rice, Takeuchi Sake Brewery grew and has been making world’s finest sakes for over 150 years. We are proud to introduce one of Takeuchi Sake Brewery’s masterpiece, Hiko’s sake.
Niigata prefecture is well-known as “JIZAKE KINGDOM” because there are so many small breweries which makes good quality sake. OBATA SHUZO is located on Sado Island in Niigata. Starting with pure, high quality groundwater, and world-famous rice, Sado Island has become known as an excellent place to produce sake.
Shichi Hon Yari is named after the seven spearsmen who became legends at the battle of Shizugatake fought just outside the town of Kinomoto in 1583. Shichi Hon Yari saké is primarily made with Tamazakae rice, Shiga-ken’s indigenous sakamai. The Tomita’s and their farmers use mineral water which runs from the nearby Ibuki mountains down to their village. This water is so suited for saké making that they use it as is, without being filtered. Shichi Hon Yari saké can best be described as light, approachable and well-balanced.
Long one of the most prominent breweries in the Niigata region, Ichishima Shuzo has been owned and operated by the Ichishima family since its founding in 1790; Despite its history and tradition, however, the brewery is no stranger to innovation. The brewery is also proud to be one of the first to open its doors to female brewery workers, something that was long resisted by other brewers throughout the country. By managing to maintain tradition as well as an open-mindedness, Ichishima Shuzo has been able to produce consistently high quality sake, as evidenced by its perennial status as a gold medal winner at the National New Sake Competition.
HOLLYWOOD VINE SAKE TASTING!
FRIDAY, JULY 22ND, 2010
No charge for tastings
CHIKURIN HANA HOU HOU SHU SPARKLING ROSE
Sparkling Junmai from the Marumoto Brewery in the prefecture of Okayama in the south of Japan it is light and flavorful infused with rose petals and hibiscus.
Retail $16.99 300ml
HIKO’S KA NO IZUMI PREMIUM JUNMAI DAIGINGO
Hiko’sPremium is a dry sake made from “Yamada Nishiki”rice. This rice is well known for its quality when it’s made into sake; the “Yamada Nishiki” has been polished up to 40% in the making of this premium with exquisite savor, a wonderful blend of smooth and fruity aromas and the sharp, clear taste that you will enjoy.
Retail $ 23.99 300 ml
MANOTSURU JUNMAI GINGO FOUR DIAMONDS
The nose on this “genshu” (undiluted 18%) brew is an arrangement of white pepper, sweet beets, yeast, and ripe watermelon elements. Talk about an expressive sake with layers of feeling and flavor – look for cracked wheat, tabouli, grains, apricot, and trail mix licks. This is a full-bodied Ginjo that is smooth and has a hint of heat in the finish. Feisty and ricey with a very fine layer of shiso (mint).
Retail $34.99 500ml
SICHI HON YARI JUNMAI GINJO
Technically qualifying as a junmai ginjo, this junmai is a great introduction to saké. It is earthy and mushroomy in the nose but reveals light, fresh notes of grapefruit and melon on the palate. Its structure is open and dynamic, its body light, its finish crisp and cl
Retail $17.99 300ml
TAKENAKA HIKOS MILKY JUNMAI NIGORI
This “New World” sake is actually called “Karen” in Japan, and it is a low-alcohol brew (10%) with a nose filled with peach, lychee and apple aromas. Talk about complexity and questions! How can rice and water taste like such an array of fruit tones? There is nothing “Coy” about this sake as large Fuji apple elements dance in a clean and viscous flow. Behold a layer of sweetness that is brilliantly balanced by a very heady acidity level. Bright and chewy, this fruity brew drinks with an elegance not found in a typical Junmai
Retail $25.99 500ml
KO’S KASUMI NIGORI JUNMAI
When I saw Nigori, I assumed some cloudiness. When I saw that it was nearly clear, and that after settling, there was only a fine layer of dust on the bottom of the bottle. As if you hadn’t dusted your TV screen in a few months. Kasumi means misty, which is exactly what this is. Very distinct small fibers of rice and other material “haze” up the sake to a point just a notch past pellucid. The nose is fragrant with some spicy fruit and rare steak notes, umami perhaps. The flavor is smooth and clean, but when you exhale through your nose you can feel a tingle, and the cracks on your lips become alive for a brief instant. For noticeable flavors, it’s nearly neutral, a thicker mouth feel than usual and a nice chewy body, but overall it’s like eating a ripe banana with your nose plugged. As it warms though, more sweetness and fennel/licorice notes start coming out. The tail is spicy, peppery and a bit cheesy with some light clean koji action. Interesting sake. Some say that balance is the measure of intensity between smell and taste, in that regard, very unbalanced. But I think that when it all blends together that’s harmony.
Retail $21.99 500ml