Sip Northwest, Spring 2019

S I P N O R T H W E S T C O M the mouth oft en complements similarly complexed foods unlike wine Most sake is good at a range of temperatures but certain styles are more fl exible than others For example aromatic Ginjo or Daiginjo sake is typically served around 55 F 13 C to preserve its fr uity fl oral perfume Less aromatic or more savory and earthy styles of sake can be enjoyed at almost any temperature though many prefer them with a slight chill cellar temperature in wine geek speak JUNMAI Made from rice water yeast and koji only JUNMAI GINJO Junmai sake with at least 40 percent of the rice grain polished away JUNMAI DAIGINJO Junmai sake with 50 percent or more of the rice grain polished away Barrels full of sake in Japan PNW SELECTS YK3 Sake Yu Junmai Nama Genshu Heady pear anise and orange creamsicle fi ll the cloudy glycerine fi lled mouthfeel of this Nama unpasteurized sake Grapefruit zest and lush melon fills the punchy palate The fi nish lingers with pickled ginger heat It is also Junmai no added alcohol and Genshu undiluted with water YK3 is based in Richmond British Columbia importing Calrose rice from Sacramento California where most of the North American sake rices are sourced from Since this is a Nama sake it needs to be refrigerated at every point along its journey 20 CAD 375ml SakéOne G Saké Joy Junmai Ginjo Genshu This is a Junmai no added alcohol Ginjo top four premium sake grades Genshu undiluted with water sake from Americas fi rst sake kura in Forest Grove Oregon Being undiluted this is at the upper scales for sake alcohol content at around 18 to 20 percent and you can feel it a bold smooth and full bodied sip with lush melons perfumed Anjou Asian pear crispness and a sweet cereal note on the weighted glycerol palate The slight grip on the palate welcomes protein positive foods 20 750ml Tahoma Fuji Sake Nama Genshu One of Seattles first sake breweries Tahoma Fuji opened with four different variations on the beverage only recently breaking into Japanese and seafood restaurants throughout the city This Nama Genshu unpasteurized and fullstrength holds on to its power without any water dilution bringing both flavor and texture to the drink Pineapple mango and coconut milk complement the creamy white liquid Rich and off dry full bodied and opulent the velvety smooth finish leaves sweet rice flavor and the desire for food with spice 22 750ml Artisan SakeMaker Osake Fraser Valley Junmai Renaissance After singlehandedly changing the sake conversation in Vancouver British Columbia with the establishment of his small batch production shop in 2007 founder Masa Shiroki has pushed on planting sushi rice in the Fraser Valley and making the first sake rice production in Canadian history Fresh sweet hay meadow herbs light honeysuckle and hazelnut stream through this Junmai Predominantly herbal and moderately honeyed with crisp acids rising from the sweet cereal base the sip lingers with fine sea salts and a gentle orange vanilla sweetness 25 CAD 375ml Of course diverse sake styles fr om dry and sparkling to rich and wood aged afford many possibilities Most sake is dry although floral or fruit notes as well as added mouthfeel can often lend an impression of sweetness on the palate LOCAL MARK A decade ago there were a handful of producers in North America and now its estimated that number is nearing two dozen SakéOne in Forest Grove Oregon was the first American operated sake brewery in the United States leading the way for more than two decades and paving the path for many others SakéOne now operates three distinct craft sake brands Momokawa Moonstone and G Saké and is the highestawarded kura in America From Minneapolis to Nashville Brooklyn to British Columbia brewers are boldly making distinctly diff erent sakes than those found in Japan The ancient monks and priests may not have initially appreciated sake aged in rum barrels sparkling styles or sake mojitos though its sure they would respect reinvention to keep the tradition alive At Portlands annual Saké Fest this June you can sample more than 100 different sakes from around the world and taste them alongside local foodstuffs In the meantime encourage the development of your sake palate with the plethora of sake options throughout the Northwest QUALITY BREAKDOWN HONJOZO Sake with a small amount of pure distilled alcohol added creating a lighter more fragrant and aromatic style NAMA Sake that has not been pasteurized and must be kept chilled GENSHU Sake that has not been diluted with water Alcohol content can reach 20 percent NIGORI Unpressed sake that is cloudy and textural with rice lees 73