Nominated for a James Beard Award in its first year and second year, Den Sake Brewery is just around the corner from us in Oakland, and we are proud to carry our hometown sake.
Pasteurized once, this sake exhibits the delicate and refined qualities that you would find in a sake from Japan. Brewmaster Yoshihiro Sako's attention to detail and skilled use of koji and yeast yields sakes that can be enjoyed cup after cup, balancing fresh fruitiness, acidity, and umami – all with a clean crisp ending.
Although locally Den has become popular for its nama-nama (unpasteurized) sakes, this pasteurized junmai is just as delicious. Brewmaster Yoshihiro Sako says this batch has a, "pleasant aroma of orange blossom, celery, plum, cantaloupe melon, with a whiff of mushroom umami."
Sako says that, "right after the bottle pasteurization is done, the sake becomes smoother and the finish becomes cleaner. Then it will mature beautifully over time by gaining roundness and savoriness."
The seed for the idea to start Den Sake Brewery in Oakland, CA was planted in 2015, when Yoshi Sako started to theorize on how he could make sake himself. A bartender and accomplished sake sommelier for years, Sako stated that, "[... in order] to complete my desire to know more about sake, I knew I had to get fully into it – that meant brewing it, not just drinking it."
Even with all the limitations he faces as a brewer in the United States, Sako's sake exhibits the delicate and refined qualities that you would find in a Japanese sake. His attention to detail and skilled use of koji and yeast yields sakes that can be enjoyed cup after cup, balancing fresh fruitiness, acidity, and umami – all with a clean crisp ending.
Read about our visit to Den Sake Brewery on our blog!
- Brewed in Oakland, California by Den Sake Brewery
- Junmai namachozo
- Seimaibuai (rice kernel remaining): Calihikari 70%
- ABV 16%
- 17 fl oz (500ml)