Japan - chilled
In the shop from midday with Masayo Nuttall
Sake is a wonderful drink that is both complex and versatile. Masayo, our sake sommelier for the lunchtime and evening slots, will introduce you to some examples particularly suited for summer drinking, including a cloudy, unpasteurised style. Like wine, sake offers a plethora of styles and characteristics, particularly when it comes from the smaller and artisanal brewers that provide our examples.
From Tedorigawa we have ‘Kinka’ Nama Daiginjo (Gold Blossom). They are in Hokuriku region and make typically full-bodied and flavoured sakes. They use the yamahai brewing method, developed in 1909 and which links the traditional and modern eras of sake brewing.
Koshi no Kanbai produces some of Japan’s most sought-after sake. Beginning almost immediately after the Second World War this brewery struggled with the rationing of almost everything including rice to make luxury sake and return to the ideals of high quality and artisanal brewing. It took over twenty years for this terrific Niigata sake to be recognised more widely. The Koshi no Kanbai 'Sai' Junmai Ginjo (Blue River) has classic Niigata umami and clean flavours.
Kamoizumi is owned by the Maegaki family who were rice farmers and landowners and didn’t start sake production until 1910. They have always been great believers in the essence of their sakes and have never over-filtered nor added alcohol. They believe that since they are fortunate to grow their rice in one of the best areas of Japan, they should let it express its qualities unadorned. And this is especially the case with with the Kamoizumi 'Nigori Ginjo' (Summer Snow) cloudy sake. /CW
Offered subject to remaining unsold; available immediately
