Sake in Bloom
As the sake brewing season draws to a close and the cherry blossoms start to flower, many makers release sakura-inspired labels to get people in the mood for warmer weather and hanami gatherings. These spring-inspired releases sold from February to April are perfect for a picnic and even better with Italian appetisers. Try caprese salad, crostini, arancini and bruschetta. Here are some of the best available in Japan right now.
LABEL - HANAMI ROMAN
MAKER - HANAIZUMI SHUZO - FUKUSHIMA
SPEC - ABV 13% / Rice blend milled to 55%
Hanaizumi based in Aizu, use a time-consuming and expensive four-stage brewing method for all of their line-up (the standard is three). With the fourth addition, they add sticky rice which results in sake with a clean yet gentle umami and richness. This is a light style at just 13% ABV with notes of Japanese pear, yoghurt, and vanilla with well-integrated sweetness. Serve chilled as an aperitif or with some light appetisers like mascarpone cheese and prosciutto di parma crostini.
BUY IN JAPAN HERE:
https://www.imaday.jp/c/producer/producer-01/producer-01-07/producer-01-07-01/2316
LABEL - ODAYAKA
MAKER - NIIDA HONKE - FUKUSHIMA
SPEC - ABV 16.5% / Miyama-Nishiki milled to 60%
Odayaka meaning ‘gentle’ is Niida Honke’s aroma-driven series. The owner’s ancient family crest which has been updated to include a frog (signalling the important role frogs play in a healthy rice paddy), cutely sits on the front label. This is lightly cloudy with a delicate spritz from the in-bottle secondary fermentation. Notes of green apple, yoghurt and mandarin zest lead to a lingering textural feel with bold acidity that can cut through fried dishes like Fritto Misto. Serve chilled.
BUY IN JAPAN HERE:
https://niida1711.shop/items/61f0c5f0dd8d397ef454448b
LABEL - UKI UKI
MAKER - YAMAMOTO SHUZO - AKITA
SPEC - ABV 14% / Gin no Sato (Akita) milled to 55%
This bottle almost jumps off the shelf with its fluorescent pink label and large Yamamoto characters—the owner’s name. Fermented with a yeast blend of type R-5 and AK-1—a flower yeast first isolated in Akita, this is a light cloudy style with a gentle aroma of pear drops, pineapple and strawberry yoghurt. This is light enough to enjoy without food but strong enough to hold its own with cold cuts like pancetta and guanciale. Serve chilled.
BUY IN JAPAN HERE:
https://shopping.kimijimaya.co.jp/shopdetail/000000003750/
LABEL - SAKURA JUNMAI
MAKER - RAIFUKU SHUZO - IBARAKI
SPEC - ABV 17% / Gohyaku-Mangoku milled to 59%
Raifuku use a total of eight flowers yeasts for their sake ranges including strains from the pink dianthus and sunflower. Although it’s costly work to isolate them, they create some interesting aromas. This spring release made with Sakura flower yeast (Rhododendron to be specific) which was isolated at Nodai (The Tokyo University of Agriculture) has a beautiful pink hue and a touch of sediment. Although not a sweet style categorically speaking, it’s bursting with juicy fruit like strawberry, cherry, as well as a touch of spice. Serve chilled.
BUY IN JAPAN HERE:
https://shopping.kimijimaya.co.jp/shopdetail/000000001619/sake/page2/order/
LABEL - HANASAKA YUHO
MAKER - MIOYA SHUZO - ISHIKAWA
SPEC - ABV 17% / Blend of rice milled to 55%
Miho Fujita, owner and brewer makes sake to be enjoyed with food. This spring release is exactly that, with umami and acidity at the forefront. Located in the remote Noto Peninsula the team have to battle with the snowy winters in peak brewing season but it pays off with quaffable sake. Muted aromas with a touch of melon, cereal and a pleasant bitterness and lingering finish. This can be enjoyed at a range of temperatures.
BUY IN JAPAN HERE:
https://shopping.kimijimaya.co.jp/shop/shopdetail.html?brandcode=000000003710&search=%B2%D6%A4%B5%A4%AB%A4%E6%A4%A6%A4%DB&sort=
