Sake Gumi News: Turkey Times (Nov 2015)

It's heartwarming to know that the holidays are around the corner, until the madness hits you like a ton of bricks -- holiday parties, road rage and lines, lines, lines. This is Sake Gumi’s first holiday season, and we are having lots of fun selecting special edition sakes that will ease the shock and stress of the holidays.

Whether you are spending Thanksgiving with family, friends or Netflix, most of us will have the day off. So we wanted to choose sakes that would compliment this day when many of us will be eating turkey, mashed potatoes and gravy. From the limited edition fall release Shichi Hon Yari Hiyaoroshi to Kiku Masamune aged in cedar casks, any of these bottles are ideal to bring out for dinner on T-Day. Even if you aren’t eating turkey, these can be an equally satisfying in your bunny slippers.

Here are our picks for November!

LEVEL 1: Introductory Membership (Two 300ml bottles)



Kiku Masamune Taru Honjozo
Kiku Masamune (Hyogo, Japan)
Seimaibuai: 70%
SMV: +5

Taru sakes are aged in cedar casks (a remnant of the Edo period 1603-1868) as opposed to most sakes which are aged in ceramic-lined stainless steel, or sometimes, bare stainless steel. When sake is aged in cedar casks, it imparts woodsy (surprise!) and minty flavor tones. Kiku Masamune makes a dry taru sake that pairs well with smoked food and poultry. Taru sakes are traditionally enjoyed during celebrations like weddings and New Year’s Eve.



Mantensei Junmai Ginjo
Sawa Brewery (Tottori, Japan)
Seimaibuai: 50%
SMV: +3
In addition to falling in love with the Miro-esque label, we enjoy this junmai ginjo for its sweet earthiness and dry finish. Sawa Brewery is one of very few brewers who exclusively produce junmai ginjo and junmai daiginjo-style sakes. The flavor profile of Mantensei is as unique and delicate as its golden hue. We like drinking this cold to highlight its minerality.

LEVEL 2: Premium Membership (Two 720ml bottles)


Sugidama Junmai Ginjo
Momokawa Brewery (Aomori, Japan)
Seimaibuai: 60%
SMV: +12

This junmai ginjo is a perfect bottle to start off Thanksgiving dinner. Sugidama is dry with hints of mint and Douglas Fir for a cozy yet refreshing segue into winter. This bottle will be a welcome breath of fresh air to accent slices of cheese and gravy-draped turkey slices. Named after the giant cedar ball that hangs at the entrance of the brewery, the Momokawa Sugidama measures over 7 ft in diameter and weighs roughly 1,100 lbs.



Shichi Hon Yari Junmai Hiyaoroshi
Tomita Brewery (Shiga, Japan)
Seimaibuai: 60%
SMV: +3.5

Hiyaoroshi or “Fall Release Sakes” are matured at the brewery over the summer and released in autumn. Upon opening, note hints of persimmon, mushroom, warm spice and oak. This junmai is well-balanced, with slight acidity and bold body which makes it an ideal pairing with roasted poultry and tangy cheeses. We are thrilled to be able to offer these super-fleeting limited edition bottles to SG members.