Stop by, we are tasting two delicious Sake and one Shochu, all made by different Sake breweries from 6:30 - 9:30. As always, for free!
* ) Kikusui Shuzo Junmai Ginjo Hiya-Oroshi
Elegant rich, yet mellow flavors that linger comfortably on the palate. This Junmai Ginjo is specially brewed to be enjoyed on long Autumn nights. The Sake is brewed with the freshest harvest rice during the coldest winter days. It is then left in the tank to mature slowly until next Autumn and shipped without the usual 2nd pasteurization process, this is where the name, “Hiya Oroshi” or “cold shipping”, comes from. This is done to allow this Sake to maintain the superb flavor gained from the long slow maturation period.
*) Nanbu Bijin Tokubetsu Junmai
This sake is brewed with 100% ginotome rice from the Iwate Prefecture. This specially developed Koji-kin used in brewing imparts a long-lasting, fresh flavor of fresh sake. This sake is best enjoyed with food.
*) Kintaro Mugi Roasted Barley Shochu
Kintaro represents the extreme of the Nishiyoshida line-up’s flavor spectrum. A yeasty roasted grain nose pervades, promising a flavor experience unlike other barley shochus. The inital mouth is roasted and sweet, which slowly fades into a dry grassy bite before sliding into a faintly cinnamon finish. This flavor journey makes it one of the most complex and interesting in the variety and assures that you’ll find something new each time you reflect on a glass.