Staff Pick Saké, Shochu & Soju
Senkin, “Immortal Wing”, Classic Omachi Junmai Daiginjo $29.96
When Kazuki Usui took over his family’s brewery in 2008, the company was nearly bankrupt. Senkin Brewery had been founded in 1806 in the Tochigi Prefecture north of Tokyo, but for years had been known for making mass-produced sake. Having worked as a sommelier, Kazuki had a different vision for the future and set about revitalizing the brewery. He shifted to small production using locally grown rice and returning to traditional methods. One of his aims was to create sake with a wine-like level of acidity, which was unheard of at the time. He brought on his brother Masato as Toji and together they now create some of Japan’s best sakes. Off dry with earthy, citrusy grapefruit peel notes and a little spritz this lively sake would be great with richer dishes like miso salmon or beef stir fry. – Amy Miller, Sales Manager
Taisetsu, Junmai Ginjo $32.96
Some of the Japan’s purest sakes come from its most Northern prefecture of Hokkaido. It is a place whose frigid climate and plentiful snowfall prevent unwanted bacteria from affecting the brewing process. This sake ages for 100 days in actual ice igloos which mellows the brew in subfreezing temperatures. The result is a liquid that shows an extraordinary slick and lush mouthfeel. Flavors of melon, pears, and minerals show very nicely. It was soothing with my spicy Kimchee stew last night. – Chung Park, Astor Wines & Spirits Consultant
Narutotai LED Saké, Junmai Ginjo $24.99
It is said that yeast is the primary flavor component to Sake. So leave it up to the brilliant scientists of the Tokushima prefecture to shine LED lights on yeast to conjure a new mutation that they call “LED Dream Yeast”. It is only used in the Tokushima prefecture. The special yeast results in a brew that retains acidity while imparting rich and layered flavors. The sake has layered flavors of Asian pear, cheese culture, and pineapple. The acidity gives a fresh cleansing feel. A bit of sweetness lingers in the end. Serve with scallion ginger fish. – Chung Park, Astor Wines & Spirits Consultant
Hyakunen no Kodoku Barrel Aged Barley Shochu $84.96
Hyakunen no Kodoku translates to “One Hundred Years of Solitude”, the name of a very famous novel, but also a fitting reference to the production method of Shochu which has been handed down generation to generation for over a century. The mash of this spirit is made with 100% Barley (Mugi), locally and organically grown. Featuring white koji, the most subtle of the koji strains, the primary notes of peanut shell and cereal grains are smooth and refined throughout the sip. Following a single distillation, this Shochu is rested undiluted in oak casks for 3 to 5 years. – Evan Cucciniello, Astor Wines & Spirits Consultant
Akamoah “Red Satan” Inoue Syuzo Shochu $31.96
White koji is the most mild of the three predominant koji strains. You may note mild, earthy flavors like white mushroom or tofu. The single distilled spirit is matured in an earthen pot for one year, giving it a sweet, mellow flavor profile. This soft and expressive Shochu is unbelievably easy to drink neat or, per tradition, with a drop of hot water. – Evan Cucciniello, Astor Wines & Spirits Consultant