Sake Small Format Talking Points

Question 1

Tentaka Kuni

Answer 1

High acid, umami-rich sake achieved through heavy application of “koji” and extended maturation period of 18 months. A go-to sake for barbeque, this rustic, high acid sake is a great representation of traditional Junmai style that you would find in Izakayas throughout Japan. The brewery name, Tentaka, translates to “hawk in the heavens,” a prosperous Japanese symbol that is thought to bring good fortune to the brewery.

Question 2

Suigei

Answer 2

Suigei, meaning Drunken Whale, is named after a warlord in Kochi Prefecture in the Edo period who loved eating and drinking. Suigei Brewing Company aims to create sake that pairs perfectly with any dish on the dinner table. They’ve achieved their goal with a versatility which brings a reserved ricey nose and milder umami with pleasant acidity when slightly chilled, and richer flavors with longer aftertaste when slightly warmed.

Question 3

Konteki

Answer 3

The epitome of purity, this sake is more subtle and nuanced than most highly aromatic Junmai Daiginjos. It is based on the ideals of Zen Buddhism and “wabi-sabi,” the belief that beauty within the arts should be as understated and pure as a simple strand of pearls. One of two sakes brewed in exactly the same way with the same ingredients, except this one is a Junmai Daignjo and Tears of Dawn has added distilled alcohol to open up aromatics.

Question 4

Hakuryu

Answer 4

The epitome of purity, this sake is more subtle and nuanced than most highly aromatic Junmai Daiginjos. It is based on the ideals of Zen Buddhism and “wabi-sabi,” the belief that beauty within the arts should be as understated and pure as a simple strand of pearls. One of two sakes brewed in exactly the same way with the same ingredients, except this one is a Junmai Daignjo and Tears of Dawn has added distilled alcohol to open up aromatics.

Question 5

Fukucho

Answer 5

the “seaside” of the Seto Interisland Sea that Fukucho sits on is famous for lemons and limes; Miho-san uses a little white koji to produce citric acid to mimic these notes. Made through secondary fermentation with no dosage, so the cloudiness is from the yeast and sugar used, not nigori.