Chocolate + Sake Pairing Flight

CHOCOLATE + SAKE PAIRING FLIGHT CELEBRATING THE 2ND ANUAL PORTLAND CRAFT CHOCOLATE FESTIVAL, OCTOBER 2-4

KID JUNMAI Heiwa Shuzo -Junmai ($32/ 720ml) Rice: Gohyakumangoku, Ippanmai Polishing: 50-60%, ABV: 15% Yeast: #701

Made with local Wakayama rice and super soft water. A beautifully balanced junmai that is all at once fruity, creamy, nutty, savory. That balance is a spotlight on the best qualities of whatever its paired with.

RANGER KABLON 75% Dark A blend of organic Trinitario and Criollo cacao from Kablon farms in South Cotabato, Philippines. Velvety mouthfeel with notes of plum, graham cracker, and molasses.

HAKKAISAN KIJOSHU Kijoshu ($28/ 300ml) Rice: Koshiibuki, Gohyakumangoku Polishing: 60%, ABV: 17%, Acidity: 2.5, Amino: 2.5 Yeast: k901

Started with handmade koji, brewed with sake instead of water at the final step of fermentation, and aged 3 years before release. This rich, deep fortified style is a slam dunk for dessert pairings or as a digestif.

KUYAY BAGUA GRANDE, AMAZONAS 80% Dark Quya farm is a family operated tree to bar producer in Amazonas, Peru. Notes of fatty olives, balsamic, and tart red fruit find balance with the caramelly depth of fortified sake.

NIWA NO UGUISU PINK DOBUROKU Doburoku ($39/ 720ml) Rice: Yume Ikkon (Fukuoka) Polishing: 60%, ABV: 9%, SMV: -76, Acidity: 6.4 Yeast: Red sake yeast

A rustic style of sake bottled without filtering the rice mash. This edition of Niwa no Uguisu is brewed with a particular brewing yeast that produces a pink hue and bright, tart berry notes.

STED CACAO FROM DOMINICAN REPUBLIC, GREY SALT FROM FRANCE 70% Dark Cacao from the DR with sel gris, a hand harvested French salt with pronounced minerality and savoriness. Two iconic duos come together here: chocolate + strawberries, salt + sake.