Wednesday Lessons: Namazake

1. Denshin Junmai Ginjo Nama “Haru,” Spring $39 ($34 today w/ class credit)- 3 bottles available - Fukui Prefecture: ultra-pure land, air, water, rice - Proprietary house yeast - Koshinoshizuku local rice (55% polish), grown in Fukui only

If you enjoyed this, you may also like… - Chikurin Junmai Ginjo Nama, $39 ($34) - Denshin Junmai Daiginjo Nama Genshu “Natsu,” $49 ($44) - Hanahato Hatsushibori Junmai Ginjo Nama Genshu “Colombe,” $38 ($33)

2. Akishika Shuzo Junmai Ginjo Muroka Nama Genshu Cho-Karakuchi “Super Dry” $46 ($41 today w/ class credit)- 4 bottles available - Osaka Prefecture: down to earth, baseball lovers, junk food - Yeast #7: neutral aromatics, strong fermentation - Yamadanishiki rice (biodynamic, local): strong fermentation, “transparent” to process - MNG (3U) style

If you enjoyed this, you may also like… - Kan-Nihonkai Junmai Ginjo Cho-Karakuchi (pasteurized), $40 - Makiri Junmai Ginjo Kimoto Nama Cho-Karakuchi (Winter release) ~$42 - Akishika Shuzo Omachi Junmai Nama Genshu, $51 ($46)

3. Rihaku Junmai Ginjo Muroka Nama Genshu “Origin of Purity” $44 ($39 today w/ class credit)- 3 bottles available - Shimane Prefecture: rural/agricultural, home of Izumo-Taisha shrine - Hana Kobo (flower yeast): rambling rose - Omachi rice (local), 55% polish: textural, “herbal,” heirloom - MNG (3U) style

If you enjoyed this, you may also like… - Tamagawa Ice Breaker Junmai Ginjo Nama Genshu, $30 ($25) - Amabuki one-cups: “Himawari,” “Yamahai Omachi,” & “Ichigo,” $8 - Ohyama Tomizu Junmai Ginjo Nama Genshu, $25 (sale)

4. Terada Honke Junmai Kimoto Muroka Nama Genshu “Gonin Musume Shizen no Manma” $47 ($42 today w/ class credit)- 2 bottles available - Chiba Prefecture: warmer than neighbors, lots of agriculture, soy sauce brewing - Ambient yeast, ambient koji strain - Estate-grown biodynamic Miyamanishiki (kojimai) & Koshihikari (kakemai), 70% - MNG (3U) style

If you enjoyed this, you may also like… - Kidoizumi Junmai Ginjo Yamahai Muroka Nama Genshu “Hyakkugokyo,” $40 ($35) - Tae no Hana Junmai Muroka Nama Genshu 90% “Sublime Beauty,” $36 ($31) - Hanahato Hatsushibori Junmai Ginjo Nama Genshu “Colombe,” $38 ($33)

Terminology: Junmai: pure rice Muroka: unfined Genshu: undiluted MNG/3U: Muroka-Nama-Genshu or Unfined-Unpasteurized-Unfiltered Namazake/ Nama/ Nama-Nama/Hon-nama: unpasteurized, raw Nama-chozo/Namacho: once pasteurized after storage Nama-zume: once pasteurized before storage Ginjo: 60% or less of the rice remaining Daiginjo: 50% or less of the rice remaining Shiboritate: the first fresh sake of the brewing season Arabashiri: first fraction of the press, the most brash Hi-ochi/hi-ochi kin: lactic acid spoilage / lactic acid bacteria Nama-hine-ka: “nama fault”– variously rice vinegar, sauerkraut; hazelnuts, malt, bacon in time Hi-ire: pasteurization BY: brewing year (brewing vintage)

Nama seasonality: Winter: Arabashiri, hatsushibori, live nigori, shiboritate Spring: hatsushibori, Muku no Sake, arabashiri Summer: natsuzake (often nama or namazume) Fall: doburoku, namachozo & namazume (hiyaoroshi, akiagari)

Styles not covered: ultra-filtered shelf stable (Kikusui Funaguchi), brash young shiboritate and arabashiri, namachozo/namazume (hiyaoroshi), aged nama, bodaimoto, miyamizu and yamahai, tanrei karakuchi and clean waterlike styles, soft understated styles, live nigori/live doburoku, honjozo/aruten, junmai daiginjo, ultra fizzy