Summer Launch w. Namazake Paul

We are excited to introduce a diverse line up of six sakes all new to the U.S., imported by Namazake Paul in Oregon who will be here to share his sakes! We have chosen a range of sakes from fresh poppy nama's to bright tropical sake cordials. Come down and get a unique flight of sakes we couldn't be more excited to share with you and chat with Paul about his ever growing selection of unique sakes!

One pass gets you a flight of the following six sakes – read more about each below:

Iwanoi "Magokuro Kon" Junmai Daiginjo
Made from local rice and yeast, this really speaks to what makes the Nanbu Toji guild special. The Giovanni No Shirabe yeast was created by the Nanbu Toji guild to represent their fruity, fresh and balanced style. Enjoy the delightful aroma with a slight sweetness and refreshing taste at an unbeatable value.

Established in 1917 with 175 shareholders from seven villages in the Hanaizumi region, Iwanoi was founded as a publicly-owned local company with the aim of preventing illegal production of doburoku (unrefined sake) and providing winter employment opportunities for local farmers. Today, it continues to thrive with 181 shareholders, mainly from Hanaizumi Town. Unlike many sake breweries, it operates as a community-owned enterprise rather than a family-run business. Iwate Prefecture is renowned as the birthplace of the Nanbu Toji, the largest association of master brewers in Japan, which remains highly active to this day.

Koshiji no Kobai "Sanma" Tokubetsu Junmai Muroka Nama Genshu
This is a namazake without charcoal filtration, dilution, or pasteurization. It has a ripe flavor and bright acidity designed to rival oily and fatty fish, because it has been aged raw at the brewery, it has even more flavor. The Hattan Nishiki rice used is unique because normally it’s grown in Hiroshima but this is local and less prone to crumbling during polishing. 

The Yagi family started brewing sake in coastal Niigata in 1697. They only produce 300 koku a year (6,000 cases), yet they are the off site yeast bank for the local breweries. So their friends Takeda, makers of the Skull series, travel up the coast 15 minutes whenever they need yeast for a batch. They also have access to excellent local rice and clean snow melt water providing them a good canvas to show their skill.
 
Miyoshikiku "Omachi Shiboritate" Junmai Ginjo Muroka Nama Genshu
Made with locally grown, heirloom Omachi rice and house cultivated yeast, this is a Shiboritate. It’s freshly pressed then bottled immediately to retain freshness. There’s lots of acidity to balance the fruity flavors. Cats and Christmas aren’t exactly what you’d expect from a punk icon, but here we are.

This tiny brewery hidden in the mountains of Tokushima is in the 17th generation family house. While the region is steeped in tradition of Awa dancers and samurai, Mamiya san and his three daughters cultivate their own style of sake. They use local rice, much of it ungraded and a house yeast for a unique taste. Check out their many music collaborations.

Afuri "Kuro-Koji" Kimoto Junmai Muroka Nama Genshu
Made with black koji instead of yellow. Explore the deep, rich, almost salty flavors from the 90% polished highest grade Yamadanishiki. Fermented at 3C and winner of 2023 Kura Master Platinum (black koji). With smells of fresh shiitake, king oyster mushroom, and black vinegar with a hint of plum. Bask in the aromas of dark brown caramel flan and creaminess coming from the Kimoto process. The palate is chocolate mousse with a finish of mangosteen and vanilla buttercream.

The Afuri series from Kikkawa Jozo is brewed with water from a rain-fed spring at the foot of Mount Afuri in Kanagawa. It is naturally harder than typical sake brewing water at 150ppm in equal parts Calcium and Magnesium. These nutrients allow for extremely low temperature fermentation to develop extra complexity. Founded in 1912, Kikkawa once made rich and dry sake. The 7th generation chief brewer Masanori Mizuno took over in 2012 changing focus to a complex, robust and aromatic style balanced by ancient acid production techniques.

Koshino Sesshu "Snow Boat" Honjozo Nigori
Created for the nigori lover, you’ll be treated to a luxurious, creamy texture. The richness is balanced by beautiful fruit flavors which can pair well with a wide range of cooked dishes and cuisines, especially non-Japanese foods.

Takeda Shuzo is located in the coastal fishing village of Joetsu. Seizaemon Takeda started brewing in Kamiko Funatsu, a small fishing boat moorage, at the end of the Edo Period (1866). In 1990 Shigenori Takeda was appointed the current director and he is now joined by his son Haruki (10th gen). Only four others work at the brewery plus they grew the rice!

Asahara Wonderful Passionfruit 
Created by blending fresh passionfruit juice, we wanted to bring new flavors to the market. It has a pleasant balance of just the right amount of sourness and gentle sweetness. The fresh aroma reminds you of a tropical breeze.

Asahara brewery does it all! From premium sake to beer to wine to shochu, they make almost every kind of alcohol made in Japan. These fruit cordials are a collaboration designed to bring new flavors to consumers and bartenders alike. They are packed with freshness and vibrancy with good acid balance.

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WHAT: Summer Launch w. Namazake Paul 
One pass gets you a flight of six sakes. $40/ $35 members

WHEN: Saturday, June 1, 2023, 1pm-4pm 

WHERE: Umami Mart Bar
4027 Broadway, Oakland CA 94611

One order minimum per guest. First come, first served.