Junmai “The Seven Spearsmen”

 Junmai “The Seven Spearsmen”

This sake is made at the 3rd oldest brewery in Japan, the Tomita Brewery, which was founded in the 1540's. It is managed by the 15th generation of the family. Despite the long history of this brewery, the current brewmaster and son, Yasunobu is one of the leaders of a new generation of sake makers.
Tasting Note
Dried mushroom on the nose; viscous and creamy in weight and texture; bright grapefruit notes on palate; crisp finish.
Food Pairing
Serve room temperature or warmed with mushroom risotto, nutty cheese, or stews.

Region: Shiga
Grade: Junmai
Seimaibuai: 60%
Nihonshudo: +4.0
Acidity: 1.8
Rice: Tamazakae
Yeast: Association #1401
Shubo Method: Sokujo
Pressing: Fune
Filtration: Filtered to remove small particles
Pasteurization: once

Shizuku Junmai Daiginjo “Silent Samurai”

 Shizuku Junmai Daiginjo “Silent Samurai”

“Shizuku” means “drops,” because the sake is not pressed, but rather allowed to drip out of cloth bags filled with the finished brew. Shizuku daiginjos are light and ethereal. This is a junmai daiginjo but maintains the Shichi Hon Yari style which is earthy and rustic. The pressed version of this sake was in the top group of Robert Parker’s recent tasting of 800 sakes.Tasting Note
Ethereal and delicate in keeping with the shizuku (free run) method, but showing Shichi Hon Yari's style with toasty notes of brown butter.
Food Pairing
Delicious on its own, gently chilled, or excellent with triple cream cheese and fatty tuna.

Region: Shiga
Grade: Shizuku Junmai Daiginjo
Seimaibuai: 45%
Nihonshudo: +4.0
Acidity: 1.8
Rice: Tamazakae
Yeast: Association #1401
Shubo Method: Sokujo
Pressing: Shizuku
Filtration: Filtered to remove small particles
Pasteurization: once

Junmai Ginjo Nigori “Winter Warrior”

 Junmai Ginjo Nigori “Winter Warrior”

The Tomita Brewery is one of Japan’s oldest breweries; it was founded in the 1540s and is now managed by the 15th generation president. Tomita is also one of the smallest sake producers, making just over 6,000 cases a year.

Tasting Note
This small-production nigori or “unfiltered sake” bursts with notes of pineapple, papaya and coconut. It is bright and lively with a fresh and robust mouthfeel.  Before serving, gently shake the bottle to properly mix the sediments with the sake. Serve well-chilled. Enjoy with a range of food like a cheeseburger with fries, spicy Asian cuisine and even creamy chocolate desserts.

Food Pairing
Serve chilled with spicy Asian foods, especially curries, fatty grilled steak or hamburgers, or chocolate desserts.

Region: Shiga
Grade: Junmai Ginjo
Seimaibuai: 60%
Nihonshudo: -4.0
Acidity: 1.9
Rice: Tamazakae
Yeast: Association #1401
Shubo Method: Sokujo
Pressing: Fune
Filtration: None
Pasteurization: once

Junmai Hiyaoroshi Fall Seasonal “Autumn Assassin”

 Junmai Hiyaoroshi Fall Seasonal “Autumn Assassin”

Embrace the flavors of fall with Hiyaoroshi sake! This small-batch, seasonal sake is bottled in the spring and spends a perfect six months maturing over summer. Layers of labor gradually open up to a lively, smooth taste that pairs well with a range of foods. This sake is only available in the Fall, usually landing in the States mid-october. Yasunobo Tomita, the 15th generation of the family, is committed to making sake using only local ingredients. Yamada Nishiki grown by contract farmers in Shiga prefecture is used to make this sake. Stored as namazake for six months after brewing and released in the fall, this is another specialty type of sake that is authentic and rare.

Tasting Note
Lingering yeast and clover honey nose; brisk, clean finish.

Food Pairing
Serve chilled on its own or pair with creamy, cheesy foods like pasta carbonara, croque monsieur, or mac and cheese!

Rice: Yamada Nishiki
Yeast: #901
SMB: 60%
SMV: +4.5
ABV: 15-16%
Acidity: 1.7
Shubo: Sokujo
Pressing: Fune
Pasteurization: Once in bottle

Junmai Namazake Spring Seasonal “Fresh Katana”

 Junmai Namazake Spring Seasonal “Fresh Katana”

Founded in the 1540’s in the small town of Kinomoto in the Shiga Prefecture, the Tomita Brewery is one of the oldest breweries in Japan. They use locally grown indigenous Tamazakae rice, and are blessed with natural spring water from the nearby Ibuki mountains, which is perfect for brewing. Every step of the process is done by hand. This namazake, or unpasteurized sake, is a seasonal sake only available in the winter immediately after fermentation is finished.

Tasting Note
Brash, yeasty, biscuity nose; fresh, grapefruity flavors; sharp and clean finish.

Food Pairing
Serve chilled on its own or with pickles, salads, or other bright flavors.

Rice: Tamazakae
Yeast: #1401
SMB: 60%
SMV: +4.7
ABV: 17-18%
Acidity: 2.0
Shubo: Sokujo
Pressing: Fune
Pasteurization: Once in bottle

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