Namasake Quintet

In Japan, namazake is an annual favorite. At the end of the winter brewing season, namazake heralds spring. After brewing, most sakes are pasteurized, heated to kill bacteria and deactivate enzymes. Namazake is different. It is unpasteurized, making it the liveliest and boldest of Japanese sake.

For this reason, handling Namazake is challenging for many retailors, and thus had been hard to come around.

But we are slowly changing that!

We are fortunate to share with you FIVE namazake sakes that are making their way to us, hopefully at the end of early April. We were only able to obtain 12 sets, so be sure to order today!

• AMA NO TO “HEAVEN”S DOOR”: Aromas of salty sourdough, passion fruit, guava with a lively cider-y
  texture. Try with a mezze platter, pickled beets or a Greek salad.
• FUKUCHO “MOON ON THE WATER”: A robust, powerful expression of namazake. The complexity of flower yeast, omachi rice, and genshu result in layers of blackberry, lime, raisin bran, and nougat. Pair with miso marinated steak, roasted garlic or agrodolce.
• RIHAKU “DREAMY CLOUDS”: A bright, energetic sake and slightly effervescent Nigori that is perfect for
  warm weather. Notes of yuzu custard, pear and white flowers.
• RIHAKU “ORIGIN OF PURITY”: A robust, powerful expression of namazake. The complexity of flower yeast, omachi rice, and genshu result in layers of blackberry, lime, grilled pineapple, and nougat. Pair with steak, cured meats, charred onions.
• TAKAHIRO NAGAYAMA “NOBLE ARROW”: Aromas of birthday cake and cotton candy, juicy watermelon mid-palate. Electric minerality on the finish. Pair with goat cheese crositini or kettlecorn.