Wednesday Lessons #45: Nina & Molly Top 6

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

SAKE 1

TSUCHIDA 720ml ($54)

Tsuchida Kimoto Junmai, 2024 release

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.

SAKE 2

SAUVAGE 720ml ($42)

Kuheiji “Sauvage” Junmai Daiginjo 2023

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

SAKE 3

HEIAN-KYO 720ml ($83)

Tsuki no Katsura Junmai Daiginjo “Heian-Kyo”

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.

SAKE 4

TSUKIKAGE 720ml ($38)

Koueigiku Kimoto Junmai Namagenshu Shinriki

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.

SAKE 5

DAIJIRO 720ml ($38)

“As Time Goes By” Kimoto Junmai Namagenshu

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.

SAKE 6

RED LABEL 720ml ($38)

Tamagawa Junmai Yamahai Namagenshu “Red Label”

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.”

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