The Sake Shop

Kinoene Haruzake Kanbashi🌸🍶
Junmai Daiginjo Nama Genshu

Another rare lineup for our seasonal sake as this is not only a nama but a Junmai Daiginjo!

Junmai Daiginjo is the highest of premium grade sake, with no added brewer alcohol, and its sake rice was polished to at least 50%.

Thus ccreating a smooth and clean sipping sake✨

And, as a namazake (not pasteurized), this ensures Kinoene Haruzake to be bright & effervescent, so make sure to store it cold! ❄️

“Highly aromatic, light and refreshing type. Fruity and sweet aroma like green apple and muscatel. Sweetness reminiscent of melon and honey, with a refreshing pear-like aroma.

The rice used is Miyamanishiki, which is exquisitely balanced with a light and clear acidity. Serve chilled.”

It’s so light and perfect to pair with anything seafood and even dairy!

Try one with an oyster or omakase night🦪🍣 Or maybe with some savory dishes like mushroom soup, cream cheese bites, clam soup, and more! 🍲

Kanpai!

Polishing Ratio: 50%
ABV: 16%
SMV: -4
Acidity: 1.7
Rice: Miyamanishiki & Yamadanishiki
Yeast: Kyokai 1801

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Urakasumi Shiboritate Tokubetsu Junmai Nama

(Yes, of course, it’s a Spring Seasonal Sake 😆🍶🌱 and tomorrow will also a be a seasonal too!)

Do you like their new label? You might not recognize this sake as they’ve updated their looks so you’d think of fresh falling snow~

“A medium sweet sake with medium acidity and expansive umami. Fruity aroma of peach and mango with sweet koji aroma. The mouthfeel express refreshing with slight hints of herbs and a lively character. Serve chilled.”

So not only will this be a very refreshing & fruity sake by itself, it’ll cut through all the richness and oiliness that builds up with some (really good😋) dishes:

“Butter-fried or pot oysters, Sukiyaki, grilled crab, Boiled flat fish, Sautéed, Carpaccio, Spinach, Herb spices such as basil and thyme, etc.”

Kanpai!

Polishing Ratio: 60%
ABV: 17%
SMV: +1.5
Rice: Sasanishiki
Acidity: 1.6

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Koshinohomare 90 PINK
Junmai Muroka Nama Genshu

One of our customers’ favorite seasonal sake is finally back in! This brand & style of sake is hard to find in Hawaii and the mainland as it’s only been polished to 90%🌾✨

But what does that mean?

Well, our sake are usually brewed using sake rice that’s been polished until 70%, 60%, or 50% of the original rice grain remains!👌🏼

But, Hara Shuzo wanted to keep the integrity of their local rice and let us enjoy a very ‘spring-full,’ effervescent, sweet but tart sake!

“Rich & mellow. Fruity aroma like peach pineapple. Unfiltered, unpasteurized junmai sake brewed with 90% polished Koshiibuki rice grown in Niigata, which brings out the full potential of the raw rice.

A sweetness and acidity reminiscent of fruit yogurt or pineapple. Juicy, rich, full-bodied, with effervescent mouthfeel and refreshing acidity. Serve chilled.”

And if you like your sake with food, try it with “Steak, Hamburger steak. Tempura, Yakitori, Seafood pasta, Pasta with meat.
Sukiyaki, Carpaccio, etc” (JPSA).

Kanpai!

As always, seasonal sake are brought in once a year so once we run out that’s it till next year🫡

Polishing Ratio: 90%
ABV: 16%
SMV: -3
Acidity: 2.7
Rice: Koshiibuki (Local Rice)

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📣🍶A special sake tasting so soon? Yes! It’ll be at The Sake Shop this Friday, June 12th, from 4:00 - 7:00 PM featuring all of the Hachidori (or Hummingbird) Sake Line from Shindo Brewery, Yamagata Prefecture.

You’ll get to taste each premium grade of sake from Junmai to Daiginjo in that classic Yamagata style of bright, fruity, and smooth! ☺️ And, to top it all off, we even have two special guests who brewed the sake themselves:

Brewery President & Toji (Brewmaster) Masanobu Shindo & Sake Master Stuart Morris!

Shindo-san is the 10th-generation owner who shocked the industry by taking on the Boston Sake Master.

Sake Master? Stuart Morris has lived and trained at the Shindo Brewery for years, took and passed one of the hardest sake sommelier exams there is all in Japanese, and was finally able to man the Hachidori Sake Line at the Brewery.🙂‍↕️

You can learn more about the story that brought these two sake fanatics together at the tasting! And please feel free to swipe and get a sneak peek into each of the sake we’ll be featuring🍶

This a really unique and a fun chance to meet the brewers while they’re on island!

So we hope we get to see you all there this Friday, Mahalo & Kanpai!

*Must be 21+

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Rihaku Wandering Poet “Dreamy Clouds” ☁️🍶 Tokubetsu Junmai Usu-Nigori Namazake

And, yes, of course, it’s a Spring Seasonal Sake lol.

For our Namazake (raw/fresh sake) lovers, we got an effervescent one that’s bright, fruity, and almost nutty like!

Thanks to its slightly creamy mouthfeel with the layer of sake rice inside, they describe this sake as having a yuzu custard like sweetness with sweet rice, and pear. 🍋 🍐

Dreamy Clouds is also quite smooth for a Tokubetsu Junmai as it’s been polished to 59%, meaning it’s actually a Junmai Ginjo grade!

Pair it with anything spicy or salty, from spicy noodles, tikka masala, shrimp, risotto, and more!

Kanpai!

Polishing Ratio: 59%
Rice: Gohyakumangoku
ABV: 15.6%
SMV: +3
Acidity: 1.6

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🍶🌺 Our casual Aloha Friday Sake Tasting is today (06/05)!

We’ll be tasting through 2 seasonal sake: Chikurin Otoro Junmai Ginjo Nama & Harushika Extra Dry Shiboritate!

Kanpai! kakaako

*Must be 21+

Chikurin Otoro
Junmai Ginjo Namazake

Just when you thought we were finished with the Spring Seasonal Sake, we still have a bunch in store!

This sake makes you think of some fatty ahi 😚🍣 As it was named after both the creamy mouthfeel you get from eating Ōtoro and their nearby river! (I wanna eat from that river😆)

Locally grown and brewed, Chikurin Ōtoro is made from Yamadanishiki rice that Marumoto Sake Brewery farmed completely themselves! Pretty rare in the Sake Industry.

This raw/fresh, full bodied, and vibrant sake is aged for 1 whole year at the extremely low temperature of -5 degrees celsius before release.

“Creamy lush texture, vibrant aromas of papaya, cherry and grape. Notes of ripe cantaloupe and fig, a juicy namazake.

Serve chilled on its own or with prosciutto, potato chips. caviar, scallops, and pizza.” (JOTO).

So it’s perfect for a seafood dinner like oysters and even spicy food will go well with this seasonal sake! Make sure to store this Nama cold please

Kanpai!

Polishing Ratio: 50%
ABV: 16%
SMV: 0
Rice: Yamadanishiki

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🦌🍶 Harushika Shiboritate Extra Dry
Junmai Nama Genshu

Getting tuckered out by all the recent sweet sake? Let’s give this +15 SMV (!!! Extra Dry) sake by Harushika a try then!

And did you know? One of the many customer favorite sake here is nicknamed the “Martini Lover’s Sake”🍸 And that sake has a SMV of +12!

So just remember, the higher the SMV the (generally) drier a sake.

(Excluding other factors like acidity level, amino acid level, etc. 😅)

“Refreshing aroma of herbs and mint. Well-balanced with soft umami savory flavor and dry taste. Crisp and clean after taste. Serve chilled.”

As a Genshu this sake is also undiluted! So no extra water, thus leaving this sake at 18% ABV. This helps with its crisp & clean finish and makes a great food pairing sake!

Try anything like, “Broiled amberjack, Medium fatty tuna, Mackerel cut, Seared bonito, Salt-grilled blackthroat seaperch, Salted squid, Sea bream and bonito shuto, Sukiyaki, Miso grilled beef, Boiled beef shigure, Mapo Tofu, etc.”

Harushika is another beloved sake by many of you, and for those just enjoying them for the first time, just remember them by their name: Spring Deer ☺️🦌

Kanpai!

Polishing Ratio: 60%
ABV: 18%
SMV: +15
Acidity: 1.4
Amino Acidity: 1.1
Yeast: Kyokai 901
Rice: Gohyakumangoku

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