When we first heard that someone was making sake in Arizona, we were intrigued. Who, why, and how does it taste?
We got our hands on this bottle and gave it a try. We loved the aromas of light blueberry, cooked rice, and pear complemented with a slightly dry finish. Even Kuni (Kayoko's dad and tough sake critic) gave it a thumbs up! We are alway excited when we find an American made sake that is well crafted and balanced.
After trying the sake, we wanted to learn more, so we called up Arizona Sake, and the first person who answered (as he is a one-man operation) was Atsuo Sakurai. Prior to opening his brewery in 2016, Sakurai worked in the sake world in Japan for 10 years. After meeting his wife, who is originally from Arizona, he decided to set up shop in a garage in Holbrook, Arizona.
"Arizona is well known as dry," says Sakurai, "and that condition gives the fermentation less contamination. It means Arizona Sake has a very pure flavor." He eventually built a new brewery with his own two hands, on a vacant lot along old Route 66. His joy in life is making sake in the middle of the desert.
Sakurai recommends trying his sake chilled in the summer and warm in the winter alongside savory foods and cheese.
- Brewed in Holbrook, Arizona by Arizona Sake
- Junmai Nama-nama
- Seimaibuai (rice kernel remaining): Calrose 60%
- ABV: 15% / SMV: +3 / Acidity: 1.5
- 12.5 fl oz (370ml)