Wednesday Lessons #45: Nina & Molly Top 6

WEDNESDAY LESSONS #45: NINA & MOLLY TOP 6 12/18/2024

TSUCHIDA SAKE 1

Tsuchida Kimoto Junmai, 2024 release 720ml ($54)

Rice: Asahi no Yume (local, organic) Polishing: 60% Yeast: #701 Starter: Sokujo Service: light chill, warm, RT or hot

Tsuchida is in Kawaba, a small village of 3,100 people in Gunma Prefecture, a mountainous region nw of Tokyo. Established in 1907 and on its 6th generation, all of Tsuchida’s sake is made using the traditional kimoto method, contains no additives, and embraces microbial diversity.

SAUVAGE SAKE 2

Kuheiji “Sauvage” Junmai Daiginjo 2023 720ml ($42)

Rice: Omachi (Okayama) Polishing: 50% Aging: ~12 months fridge temps Starter: Sokujo Service: light chill, wine glass

Okushika is the flagship brand of Akishika, always domaine-grown YN rice and polished to 60%, except in lean years, as is the case here. When the rice was grown, it was a difficult year with lots of pests so they stretched the rice by polishing to 65%.

HEIAN-KYO SAKE 3

Tsuki no Katsura Junmai Daiginjo “Heian-Kyo” 720ml ($83)

Rice: Iwai (Kyoto) Polishing: 50% Yeast: unknown Starter: Sokujo Service: light chill, wine glass

For almost 200 years of the brewery’s life, the Japanese imperial palace was located in Kyoto city. This imperial presence influenced the regional culture, standard of craftsmanship, types of entertainment and industry, quality of cuisine, and of course sake.

TSUKIKAGE SAKE 4

Koueigiku Kimoto Junmai Namagenshu Shinriki 720ml ($38)

Rice: Shinriki Polishing/yeast: unknown Starter: kimoto Service: Chilled from the fridge

While producing a TV program about sake for NHK, two sake industry outsiders bonded over a desire to take their love of sake further and to brew themselves. With a toji on board, they found a dormant brewery in the original Koueigiku Shuzo (closed 2006)& reopened it, keeping the name.

DAIJIRO SAKE 5

“As Time Goes By” Kimoto Junmai Namagenshu 720ml ($38)

Rice: Ginfubuki (local town) Polishing: 60%, yeast: wild Starter: kimoto Aging: 3 years cold Service: ceramic, especially wide lip

A pandemic project to save the sake rice fields of local growers, Daijiro’s “As Time Goes By” nama is one of 4 in a series, and was aged at refrigerated temperatures for 3 years before release. The sake uses high-melting Ginfubuki rice, and has a ton of richness, as well as the wild character of ambient yeast and bacteria.

RED LABEL SAKE 6

Tamagawa Junmai Yamahai Namagenshu “Red Label” 720ml ($38)

Rice: Gohyakumangoku Polishing: 66%, yeast: wild Starter: Yamahai Aging: 2 years room temp Service: hot as heck

“Refrigerated and even sub-zero storage and transportation have become buzzwords recently, but this theory of handling comes from the notion that “sake is delicate” and so that “change=deterioration”. Tamagawa is far from “delicate”, and we think of time as our friend, and the changes in flavour and colour it brings as a prime attraction. Consequently, a large proportion of our sake is deliberately stored at room temperature in all seasons.”

TSUCHIDA (1)

SAUVAGE (2)

HEIAN-KYO (3)

TSUKIKAGE (4)

DAIJIRO (5)

RED LABEL (6)

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!

Printed on the sheet as #45; sequenced here by date.