Sake@Hibino: Diamond Dust & Ouka

Ama-no-to
Hyoshou "Diamond Dust"
Junmai Ginjo Usu-Nigori

This sake is made from 50 % polished "Hoshi Akari" rice.
(Locally developed sake rice crop -- this small brewer from Akita [Ama no to--Heaven's Door] is known to use only local ingredients)
It is roughly filtered, so it has a slightly cloudy look.

This sake has perfect balance of slight sweetness and sourness within clear taste.
You can enjoy this sake chilled or on the rock.

(My note: First, I felt pleasant sourness, then sweetness unfolded. But don't get me wrong. It is not overly sweet nor sour. It's very subtle and has dry /clear finish, so it goes well with our food. I'll try to have this on the rock next time!)





















Dewazakura
Ouka “Cherry Bouquet” Ginjo

This sake is made from 50 % polished "Miyama Nishiki" rice & "Yuki Geshou" rice.

This sake has massive Ginjo bouquet which is the trade mark of this sake.
This is partly because of yeast used in brewing this sake (Association No.10 yeast), which is widely used in Ginjo brewing in the northern prefectures. Though it rarely produce such a powerful fragrance as this sake.

Floral rather than fruity, though there is a touch of pear, and perhaps melon.
Soft-feeling on the tongue. Extremely popular standard Ginjo; often used to show sake newcomers what Ginjo-ka (Ginjo bouquet) is.

Sake@Hibino: Born

I'd like to use this blog to introduce some of the sake we are carrying.

I want to start with "Born."
Born is rather expensive sake. But I can assure you that you'll immediately notice the difference in flavor once you have a sip.

Born is brewed at "Katou Kichibee Shouten" in Fukui, Japan.
(Fukui is neighboring prefecture of Kyoto on Japan Sea side)
Katou Kichibei Shouten has been brewing sake for 11 generations.
They only use highly polished special rice and spring water to make their sake. They also age all of their sake in ice cold cellar to perfect its flavor.

We carry 2 kinds of born.

BORN: (SPECIAL SELECT) “TOKUSEN JUNMAI DAIGINJO”
This is the centerpiece of the “Born”series.
Aged for a long time (over 2 years) at ice-cold temperatures, this sake taunts us with an aroma reminiscent of grapefruit. It's sophisticated yet mellow flavor flows irresistibly over the tongue. It's fully ripened aroma is ever present regardless of whether it's warmed or chilled.
(My note: this sake is really refreshing and would complement raw fish/sushi really well. I love it!)

BORN: MUROKA NAMAGENSHU
It is unfiltered / Fresh unprocessed sake. Aged in a regulated-10 degrees Celsius environment, this sake conjures a rich aroma and fresh full-bodied flavor as well as the distinctive taste of Nakadori Junmai Daiginjo fresh unprocessed sake. This is the most popular sake in Born series.
(My note: I've never tasted sake like this before. This sake has a strong body, but it disappears/clears instantly as you drink it down. May be I'm not explaining myself well here. But I have to say this is a dangerous sake. It is so easy to over drink this! )

If you have a chance, please taste the difference!
We are serving Born by the glass for a limited time. So you can experience Born on budget ;-)

If you are interested, you can check Katou Kichibee Shoten's English website