SAKE BTG

Question 1

Yukimoro

Answer 1

Hakkaisan, Yukimoro, Junmai Ginjo, Niigata
Hakkaisan is the producer/brewery in the Niigata prefecture. Yukimoro is the famous snow
storage room where sake is stored in giant piles of snow. Yamada Nichiki. aged a min of
3yr in snow room. Round and smooth with subtle aroma and . Small batch premium sake.
Because it is aged there is less unrip melon flavor and creamier on palate. Subtle then
finishes savory

Question 2

Seventh Heaven

Answer 2

Masumi, Nanago,
Yamahai Junmai Daiginjo

Daiginjo implies polished to min 50% .
“seventh heaven”. yamahai is a rarely used sake brewing technique that allows for natural
lactic acid production(1)
Bright and crisp flavor with an earthy aroma. High acid. Sweet and sour umami flavor.
Rice: miyama nishiki

Question 3

SOTO

Answer 3

SŌTO, Junmai Daiginjo, Niigata
Soto means “outside”. Consider this our ‘house sake’. Produced using snowmelt, so ver
lite easy flavor. nose: floral. Palate: smooth and crisp, unripe melon
Rice: yamada nishiki

Question 4

Gin no Kurenai

Answer 4

Amabuki, Gin no Kurenai, Junmai Ginjo, Saga Miyagi
Amabuki brewery in Saga Prefecture.. rice: saga nohana, unpolished. Aperitif style. Rose
color because rice is black. Lightly sweet with muted fruit.. uses hibiscus flower yeast in
production for tasting notes of rose and hibiscus

Question 5

Cherry Bouquet

Answer 5

Dewazakura, Cherry Bouquet, Ginjo, Yamagata
Dewazakura brewery in the yamagata prefecture. Aromatic floral, fruity (red fruit), light.
Gingo-shu: concentrated/creamy mouth feel. Rice; half and half dewasansan and haenuki.

Question 6

HEAVENSAKE

Answer 6

HEAVENSAKE, Junmai Ginjo, Miyagi
Urakasumi brewery in the miyagi prefecture.. aromas of sweet rice and crème brulee.
Palate is rich notes of sweet rice, honeycomb, butterscotch.

Question 7

Summer Snow

Answer 7

Kamoizumi, Summer Snow, Junmai Ginjo Nigori Nama Genshu, Hiroshima
Kamoizumi brewery in hiroshima. Nama: unpasteurized, Genshu: undiluted. Rich creamy
melon/lychee//banana. Med dry. Full body with notes of ripe red melon
Rice: shinsenbon/hattannishiki

Question 8

Time Machine 1712

Answer 8

Tamagawa, Time Machine 1712, Kimoto Junmai, Kyoto
Kimoto(1)
Kimoto yeast starter technique at tamagawa brewery in kyoto. Pairings: foi gras,,

icecream, blue cheese
Funky, sweet, savory, salty
Rice: kitanishiki ((hyogo prefecture)

Question 9

Hawk in the Heavens

Answer 9

Tentaka Kuni, Hawk in the Heavens, Tokubetsu Junmai, Tochigi 18
Tokubetsu means special. High acid, umami rich, heavy koji application with extended
maturation. Rich and dry polished to 55%. Mushroom, truffle, toasted sesame notes. Pair
with bbq meat,, shrimp, crab