MONTHLY HIGHLIGHT
SALTED SAKURA FLOWER Cherry blossoms preserved with salt; this could be used as a topping for pastry (both Japanese and western sweets) or rice dishes. Salt-pickled blossoms in hot water is called Sakurayu, and is drunk at festive events. Harvested and processed in Japan. |
SALTED SAKURA LEAVES Taking advantage of the unique fragrance of Japanese Sakura trees, these pickled leaves are usually used for Sakura mochi and other Japanese sweets called Wagashi. However, it can also be used in various Japanese seasonal dishes by curing meat; fish or, wrapping sushi. |
NIHON NO SAKURA JMD W/GOLD Using their naturally Dried yamada Nishiki rice from organically fertilized farm at Yokawa Yoneda farm, they are able to reach the highest level of quality. The aroma is modest yet fruity, and flavor is rounded and smooth. This sake contains gold flakes inside and it’s only available in US. #1606 NIHON NO SAKURA JMD W/GOLD FLAKE 10/720ml. |
Esshu“Sakura Biyori” From the makers of Kubota Manju comes a seasonal spring sake which is extremely well balanced, fruity but not too sweet. Very clean, smooth and very Niigata! Mild and light with only 13% alcohol content. |
KAMOTSURU GOLD Introduced in Showa era year 33, this sake was the first Daiginjo ever made available for public purchase, and is Kamotsuru’s Signature Brand. Gold Leaf Sakura Blossoms dance to-and-fro in the bottle. |
SAKURA SHIRANAMI Most shochu makers refrain from using yellow koji as they are sensitive to temperature and difficult to produce quality shochu. Conversely, this sweet potato shochu, Sakura Shiranami, is made using the uncommon yellow koji which adds unique elements beyond the typical sweet potato shochu. It is earthy, with a hint of floral fragrance, smooth on the palate, with a crisp finish. #7260 SAKURA SHIRANAMI 12/750ml (50pf) |
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