Wednesday Lessons 1/11/23 Taruzake: Wood-Matured Sake

WEDNESDAY LESSONS 1/11/23 Taruzake: Wood-Matured Sake

Kojimaya “Untitled- Cedar No. 2” $73 w/ class credit ($83)

• Kojima Sohonten, Yamagata prefecture. Est 1597 • Dewasansan rice polished to ~50-60% (no official tech), 13% ABV, blend includes 4-step method (yondan shikomi) similar to kijoshu, unknown amount of taru aging

Choryo Shuzo Futsu Taruzake $27 w/ class credit ($32)

• Nara prefecture • Flagship brew. 3 week maturation in untoasted, koutsuki cedar barrels sourced from Yoshino forest. • 70% polish rice blend, alcohol added (aruten), yeast unknown, SMV 0, acidity 1.2, 15.5% ABV

Choryo Shuzo Yamahai Omachi Junmai Taruzake $30 w/ class credit ($35)

• Bizen Omachi rice from Okayama. 3 week maturation in koutsuki cedar barrels • 68% polish Omachi rice, Yamahai method, yeast unknown, SMV +2, acidity 1.4, 14-15% ABV

Imayo Tsukasa “Hito to Ki to Hitotoki” $40 w/ class credit ($45)

• Niigata city, Niigata, trucked in water from Mt. Suganatake (soft subsoil source). 4000L Yoshino cedar tank fermentation • Kura Master 2022 gold medal; label design 2021 Good Design Award Australia • 65% polish Niigata Gohyakumangoku rice, Junmai, Yeast #8, soft water, SMV +9, alcohol 16%

BONUS: Wakaze “Barrel”: $5 NFS

• Paris, France • “The Classic” base sake matured in lightly used (primarily Taransaud) Burgundy barrels from domaine Jacque Prieur in Beaune • 50% polish French Camargue rice, Burgundy wine yeast, hard water from Ile-de-France, 13-14% ABV

BONUS: Snack pairing set (Vegan & GF options) $15

• Kojimaya: Delicata squash, hazelnuts & pear chutney • Choryo Futsu: arugula-walnut pesto & ricotta toast • Choryo Yamahi: Black pepper & sansho v sausage or fish jerky • Imayo Tsukasa: Ras el hanout, pistachio, preserved lemon toast