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Back Number of Monthly Picks! - Sake

Coedo Beer (Oct.2009)


COEDO BEER
Ruri      #14900     333ml
With the stark contrast of its clear golden hues and fluffy pure white head, this premium pilsner boasts a crisp refreshing taste. The name "Ruri" is Japanese for the gemstone Lapis, representing the pure clarity this beer abounds in.
Beniaka      #14901      333ml
Fermented for an extended period of time, this premium lager features an aromatic sweetness in its amber tones. This truly unique beer is rare combination of high quality malts and "Beniaka", the roasted Kintoki sweet potatoes of the Kawagoe region.
Shiro      #14902      333ml
The feature of this non-filtered wheat beer is its bright, smooth, slightly cloudy appearance. The combination of wheat malt and specially chosen yeasts give this beer a sweet aroma with fruity overtones.

Secret #1 : MALT
100%, 9 different MALTS


Secret #2 : WATER
Soft Mineral Water


#20744
FZ. KUROBUTA SAUSAGE 8/40PC
Berkshire pork sausage. Serve grilled or boiled.




# 20599
FZ. NEW MIYAKO EDAMAME 10/2.2LB
Soybeans. Boil, sprinkle some salt and serve!

Aka Sake Mirin (Sep.2009)

Aka Sake Mirin

# 14280- AKA SAKE MIRIN 1.8L/6

MIRIN is perfect when there is a need for refined, flavorful sweetness in sauces, dressings and simmered and braised dishes.

AKASAKÉ MIRIN is a wonderful, flavorful, reasonably priced and readily available alternative to traditional mirin, and is distinctly superior to mass produced faux mirin

What is the difference? : The traditional mirin is made from glutinous rice, and properly brewed and distilled alcohol in a time consuming artisan process. Non-traditional, mass produced mirin product is made from rice, corn syrup and other materials. In general these products are much less flavorful than the rare traditional brew.

What is the bonus? : AKASAKÉ MIRIN is slightly alkaline, so it also helps to tenderize the beef.
The alcohol content of AKASAKÉ MIRIN is about 9%.

Ingredients: Akasaké (rice, koji rice, water), spring water, glucose

Shelf life:
Before opening : 1 year
After opening : preferably used in about 3 months for best flavor and nutritional value and store refrigerated or in a cool, dark place

Size: 60.9 FL. OZ. (1.8 liter)

Dassai 23 (Aug.2009)

NEW ARRIVAL

  From Yamaguchi prefecture, Japan. If you would like to have a nice, clean, delicate white wine on one of days in summer, this will be it for you! It is very, very hard to polish till 23% (means, 77% of rice is taken off) even nowadays with modern technologies. Enjoy Dassai 23 - "delicate but still gives you satisfaction."   DASSAI 23 JUNMAI DAI GINJO
#14081 300ml / 12 bottles
#14017 720ml / 12 bottles
SMV : +4.0
ACIDITY : 1.3
RICE POLISHING RATIO : 23%

Joppari (Jun.2009)

NEW ARRIVALじょっぱり　JOPPARI

From Aomori (same as "Denshu"), "Joppari" is loved by the locals.



#14090 720ml / 6 bottles
JOPPARI - JUNMAI
SMV : +3.0
ACIDITY : 1.6
PLACE OF PRODUCTION :AOMORI

A clean and dry sake with hint of fruity aromas. That drinks balanced with a smooth finish.


 #14091 200ml/30 cans
JOPPARI ALUMINUM CAN - HONJOZO
SMV : +3.0
ACIDITY : 1.6
PLACE OF PRODUCTION :AOMORI

A Full bodied drinking experience. This is clean and dry with a yogurt-like sweet and sour aroma.		 #14092 720ml / 6 bottles
SHIRAKAMI NO NEMURI - KOSHU
SMV : +3.0
ACIDITY : 1.6
PLACE OF PRODUCTION :AOMORI

A complex sake that has sweet hints of honey and a spicy aroma filled with dried mushroom tones.

Tamano Hikari (May.2009)


純米吟醸　玉乃光

純米吟醸　玉乃光

Freezer-proof packaged for Sake Slush - place both package and decanter in freezer set at 10 degree F for 10 hours. Open package and quickly pour into frozen decanter for a magical transformation into a Sake Slush.

JUNMAI GINJO TAMANOHIKARI
#14189 300 ml (20 packs/CS)
SMV : +3.0
ACIDITY : 1.8
PLACE OF PRODUCTION : KYOTO, JAPAN




  1. Place both package and decanter in freezer set at 10°F for 10 hours.
  2. Pour the content to a cold decant first, then to a glass.
  3. Add your favorite fruit juice into a cocktail glass on top of sake slush.

Yuzuki (Apr.2009)


雪月　竹の露/太古酒

雪月　竹の露/太古酒

The brewer named this incredible achievement in aged sake after his first daughter and he calls it a "Dai Koshu" because it has been aging at 42F degrees for over the past ten years. Such a delicate aroma profile with hints of honey, orange blossom, caramel, and leather.
Talk about an intelligent sake! Round, soft and incredibly elegant - this is not your dad's koshu! Gentle flavors such as caramel corn and clover honey dance with butter-toffee on a rich fluid that drinks overwhelming light for such an old sake. Room temperature pulls out deeper richness and more hints of butter, warming pulls hot- buttered nuts flavors, and chilled reminds one of a Heath Bar.

WORD: Buttery
WINE: Complex Reds/Rich Whites
BEER: Light Belgians
FOODS: Steak, game, smoked fish, risotto, cheese courses, and cigars!
~ by Beau Timken ~

TAKE NO TSUYU DA KOSHU "YUZUKI/SNOW MOON"
#14077
SMV : +1
ACIDITY : 1.5
PLACE OF PRODUCTION : YAMAGATA, JAPAN

Kamotsuru Nigori (Mar.2009)

Just arrived, freshly brewed Ginjo Nigori.
Not too sweet, not just sweet, it has a noble semi sweetness with Ginjo delicates.
Try this newly introduced Kamotsuru Ginjo Nigori from Hiroshima, Japan!

Kamotsuru Junmai Ginjo Nigori
#14078 (720ml)

SMV : -30 ~ -40
ACIDITY : 2.4
RICE POLISHING RATIO : 60%
PLACE OF PRODUCTION : YAMAGUCHI