3. Juyondai Honjozo 十四代 本醸造
Premium sake, very hard to purchase retail. Often sold at much higher prices on E-bay (Sakamoto-san, the sake sommelier said that the bottle we had would go for 10,000 JPY even though the retail price is only about 2,500 JPY.)
From Yamagata prefecture.
http://www.yukinosake.com/juyondai.html (sake brewery site in Japanese)
rice: gohyakumangoku (somewhat popular for sake making)
4. Denshu Tokubetsu Junmaishu 田酒 特別純米酒
Also a premium sake from Aomori prefecture. Very hard to find outside of restaurants like this. Also sold overpriced on E-bay.
rice: Fubuki (don’t see this too often)
http://www.densyu.co.jp/list-d07_1.htm (sake in Japanese)
5. Dassai Junmai Daiginjo 獺祭 純米大吟醸
From Yamaguchi prefecture.
This is a top sake that is imported to USA. Good to look for at restaurants, and it is at most Japanese restaurants with a good sake list. This is one brand that I highly recommend.
Dassai also makes a nice nigori (unfiltered) sake that is also sparkling. Very fun to try if you get the chance.
Dassai is also famous for milling the rice down to only 23% of the original size. Dassai 23.
rice: Yamada Nishiki
http://www.asahishuzo.ne.jp/en/ (brewery site in English)
6. Kokken Yamahai Junmai Nigorizake 国権 山廃純米にごり酒
From Fukushima prefecture.
Nigorizake is unfiltered sake.
This one is also in the yamahai style where the sake ferments with naturally occurring yeasts in an open tank.
rice: Miyama Nishiki
http://www.kokken.co.jp/eng/top.html (brewery site in English)
http://www.kokken.co.jp/eng/makingsake.html (great info on sake making process in English)
http://www.kokken.co.jp/eng/products/pro20.html (sake in English)
7. Sake no Ana Daiginjo 酒の穴 大吟醸
A private label daiginjo sake made for the restaurant.
From Nagano prefecture by the Ozawa brewery.
Nagano is famous for its water. The bottled water they served here was also from this brewery.
rice: Yamada Nishiki
http://www.sakenoana.com/sake/nihonshu/index.htm (sake in Japanese)
8. Ryujin Daikoshu 1970 龍神 大古酒 ３０年
From Gunma prefecture.
Aged 30 years.
9. Kameizumi Junmai Ginjo Namazake 亀泉 純米吟醸 生酒
From Kochi prefecture.
Made with yeast that went into outer space called CEL-24.
There are many wonderful izakaya in Tokyo, however finding one that is open for lunch is a challenge. I was in particular looking for an izakaya with a wide variety of sake by the glass that is open for lunch. All of my favorites, including Sasagin and Takara are only open for dinner.
I found this izakaya from John Gauntner’s great book, The Sake Handbook. John Gauntner’s wonderful website is also an outstanding resource that lists the top izakaya in the city. Out of all of these, only Sake no Ana is open for lunch. Sake no Ana in Ginza is an amazing place to go for lunch if you want to try many different sake by the glass. The location also can not be beat, in the heart of Ginza across the street from Matsuya department store. When I made our reservation I confirmed that a sake sommelier would be on hand to help with the tasting.
Sakamoto-san (no relation, unfortunately) was amazing. I asked him to taste us through all of the different types of sake (from honjozo, junmaishu, daiginjo) and asked him to put in some other fun stuff like nigorizake and koshu. Also, good to know that the evening menu which is full of sake-friendly bites, is available at lunch, you just need to ask for it. The restaurant is busy at lunchtime, mostly with salarymen and office ladies taking their set lunch specials, so it is not really the most conducive environment for such a tasting. But if you are in Tokyo for a limited time and want to use a lunch to explore sake, then I truly believe this is the best spot in the city. And Sakamoto-san is friendly, knowledgeable, and provided exactly what we wanted, a variety of sake.
Highlights of our tasting:
All sake below are between 15-16% alcohol unless stated.
1. Suzune すず音
Sparkling sake from Ichinokura (name of brewery) in Miyagi prefecture.
http://www.ichinokura.co.jp/english.html (website in English)
http://www.ichinokura.co.jp/syohin/t/suzune.html (picture of the bottle with notes in Japanese)
You called this the Moscato d’Asti of sake.
alcohol: 4.5 – 5.5%
nihonshudo: -70 to -90
2. Fukucho Purasu X Karakuchi Natsu Ginjoshu 福久長 プラスX 辛口夏吟醸酒
Made by Miho Imada, a female toji (sake brewer) – very rare for Japan where most sake brewers are men.
Made in Hiroshima prefecture.
Yamada Nishiki rice (most popular rice for making sake)
http://fukucho.info/?mode=f6 (sake brewery site in English) – good notes here on the sake making process