Wednesday Lessons #41: Tomita Shuzo / Shichi Hon Yari w/ Eli Nygren

WEDNESDAY LESSONS #41: TOMITA SHUZO / SHICHI HON YARI w/ ELI NYGREN 10/23/2024

JUNMAI

Junmai ($35/ 720ml) Shiga

Rice: Tamazakae (local) Polishing: 60% SMV: 4.5, ABV: 16%, Acidity 1.9 yeast: 1401, Sokujo moto, Fune press Temperatures: chill, room, warm

A classic choice for serving warm or hot (kanzake) Shichi Hon Yari junmai has an earthy, spiced white pepper quality, relatively high acidity, and is dry without being sharp. The use of local Tamazakae rice and hard well water makes for a full bodied profile.

HIYAOROSHI

Junmai Ginjo ($40/ 720ml) Shiga

Rice: Yamada Nishiki (local) Polishing: 60% SMV +4.5, ABV: 16%, Acidity 1.8 yeast: 901, Sokujo moto, Fune press Temperatures: chilled, room, warm

The only example in the lineup using the more typical 901 yeast and Yamadanishiki rice (yet still grown locally). Yamada is well suited to aging, and hiyaoroshi is typically an aged sake, matured over summer before release in Fall.

GINFUBUKI

Junmai Ginjo ($45/ 720ml) Shiga

Rice: Ginfubuki (local) Polishing: 55%, SMV: +4 ABV: 15%, Acidity 1.8 yeast: 1401, Sokujo moto, Fune press Temperatures: chill, room, warm

Ginfubuki joins Tamasakae and Wataribune as the 3 native rice varieties of Shiga prefecture. This particular junmai ginjo is on the robust side of elegant, flavor forward rather than heavily aromatic.

BONUS: $5

SHIZUKU

Junmai Daiginjo ($98/ 500ml) Shiga

Rice: Tamazakae (local) Polishing: 45% SMV: 5, ABV: 16.5%, Acidity 1.4 yeast: 1401, Sokujo moto, Shizuku Temperatures: chilled, room

Chokaisan Junmai Daiginjo was the first award winning hanakobo sake, celebrated by the entire hanakobo research community as a shared triumph. As a result of this early success, dianthus yeast is currently the most popular hanakobo in Japan. Tenju shuzo is also famous for being trailblazers in Akita rice farming.

NIGORI

Junmai Ginjo Nigori ($44/ 720ml) Shiga

Rice: Tamazakae & Ginfubuki (local) Polishing: 60% SMV: -4, ABV: 17%, Acidity 1.2 yeast: 1401, Sokujo moto, Fune press Temperatures: chilled

This nigori is made with a blend of local Shiga rice and has a very full flavor with tart yogurt, tropical and grassy notes. The use of a fune (boat) press in all of their core products is extremely laborious, but results in a distinct profile with a bit of extra oxygen contact. The kasu is blended back in after pressing for this nigori.

KOKOKU

Junmai Kimoto 2021 Not for sale- suitcase bottle

Rice: Tamazakae (local) Polishing: 80% -yeast: ambient, Kimoto, Fune press 2021 cool (cellar) aged

“The aroma, which is clear and strong and reminiscent of minerals, is the main focus, with slight caramel and nutty nuances giving it a well-balanced character. The texture is fine and smooth, and the flavor is gentle but permeates well, with a well-defined outline and a long, complex aftertaste.”

107 SE Washington St. #121, PDX, OR 97214 web: www.sunflowersake.com IG: @sunflowersake email: hello@sunflowersake.com

Sunflower Sake is a retail shop, tasting room, and educational center in Portland, Oregon, focusing on craft sake from around the world. Sunflower ships year-round and offers affordable, biweekly Wednesday sake classes. Thank you so much for joining us tonight!

TOMITA SHUZO

Printed on the sheet as #41; sequenced here by date.