Type
Amabuki Shuzo · Saga
Amabuki Junmai Ginjo Nama "Himawari"
$40.00
No sales tax — Oregon
Rice
local, contract grown Sake Komachi
Prefecture
Saga
Flavor profileEach scale is our tasting-room read on where this bottle sits between two extremes — dry to sweet, light to full-bodied, soft to acidic, and subtle to aromatic. These are subjective, however, and will shift with food, serveware & temp.
DrySweetBone dry: crisp and clean, almost no perceptible sweetness. Everyone will read "5" as dry.
LightFullMedium: a bit of richness or creaminess, heft, more flavor intensity, more presence, sometimes higher alcohol or sweetness. A lot of namazake sits here.
SoftAcidicSoft: the most common degree of acidity for sake. A little bit of acidity to give it structure and keep the flavor refreshing, but acidity isn't an important part of its identity.
SubtleAromaticSubtle aroma: if you stick your nose in, you'll get a few quiet notes of fruit, grains, nuts & rice. Aroma isn't a big part of this sake's character. An aromatically quiet sake can still have a powerful flavor, though.
Pairs with
This sake was extremely versatile and enjoyable with unfussy food and snacks. I think the best bite I enjoyed was with a selection of semi-firm and semi-soft cheeses and a few dried apricots. While I didn’t get the chance to have it with Russian food this time around, I’m absolutely convinced it would be a perfect match for the zakuski I grew up with (vinegret, deviled eggs, caviar blini, headcheese with horseradish, piroshki…stop by Kachka Lavka and ask for the works). Pistachio-dotted saffron pilaf, flax crackers with seed cheese, slices of French comte, and all sorts of leftovers. Serve chilled, but let it warm up in the glass. This is one of the few namas that can be really enjoyable– even better– at room temp or even a little warm.
Perhaps it’s the power of suggestion, but I get so many nutty and seedy notes from Amabuki himawari. Unrefined sunflower oil, cashew butter, dried chamomile, apple rings, marzipan. There is a fresh edge of cucumber, lychee, asian pear and winter melon, as well as a fascinating finish that evolves from a satisfying, crisp dryness, into an oily, seedy, long aftertaste.
Personally, I think the nama version of this sake is at its best after a bit of maturation, and being open a little while. When freshly opened, there is a sharp “nama-ness” that takes a little time to blow off, maybe a few days or a week. The flavor and texture completely changes over that time. So I recommend trying a glass or two of this sake when it’s freshly open, and returning to it after a week or so. My favorite glass of this bottle is always the last.
STORAGE
Store the unopened bottle in the refrigerator, ideally in the back (not the door) and consume within 6 months. With a this sake has had a chance to mellow out a bit and the nutty, oily texture is showing extremely well. Once open, it’s going to evolve rapidly in the first 1-2 weeks, settling into a new identity for the subsequent 4-6 weeks, then mellowing and remaining fairly stable for months.
Ground shipping is $25 to $40, free at 12 bottles.
Free pickup at our Portland shop. An adult (21+) with photo ID must be present for delivery.
Out of stock. Get an email when it's back
We'll email you once when it's back in stock.
Specifications
Poured at our Wednesday Flight
- Wednesday Lessons #40: Hanakobo, Sep 17, 2024
Shipping
Ships to most states, not Alaska, Hawaii or Utah. No sales tax (Oregon). Free Ground shipping at 12 bottles. Pickup at our Portland shop is free.
Pick up in person
Shop open Tu–Sun. Order online and pick up at the shop — 107 SE Washington St. #121, Portland, Oregon.
