SAKE OF THE MONTH
April Sakes&Cocktails
Amabuki Kimoto
Junmai Daiginjo
Brewed using local rice and water from Akita prefecture. Has the sweet, mellow fruity fragrance of pears and grapes. Clean and elegant sake with a beautiful finish.
#4979 YAMATO SHIZUKU JMD 6/720ml
Ryujin Namazume
Junmai Daiginjo
This special Nama zume sake has a bright citrus aroma with an elegant sweetness. Enjoy its smooth texture and a clean, sharp after taste. Very limited availability even in Japan.
#4592 RYUJIN JMD NAMAZUME JMD 12/720ml
Amabuki Kimoto
Junmai Daiginjo
Brewed with yeast cultivated on Rhododendron flowers, using the traditional Kimoto brewing method and Omachi rice, giving this sake a pleasant acidity and bold flavor/Umami.
#4040 AMABUKI KIMOTO JMD
Kikusui
Junmai Daiginjo
Kikusui is not only the brand name, but also the name of the ancient sake rice revived from extinction using 25 precious remaining seeds. This beautifully dry and crisp sake is crystal clear on your palate, with sophisticated layers to entertain your taste buds.
#10347 KIKUSUI JMD 6/720ml
Sakura-Ume Sodawari
A light, tart, low-sugar cocktail that begs for sunlight and springtime.
1. Soak 2 salted cherry blossoms in water until rehydrate, and muddle half of a Tanenashi Honey Umeboshi.
2. Chill a tall glass and fill with ice, placing soaked cherry blossoms artfully in between the cubes.
3. In a large mixing glass, pour 3oz Sakura Shiranami Imo Shochu over ice, then spoon in umeboshi paste.
4. Mix until incorporated but still slightly pulpy, then strain into the tall glass, top with soda water and serve with a straw. Sakura blossoms should be blooming and floating beautifully.
#7260 SAKURA SHIRANAMI SHOCHU 12/750ml (50pf) VIEW FROM MTC SAKE
#60811 TANENASHI UMEBOSHI W/HONEY 8/1.1lbs.(500g) VIEW FROM MTC SAKE
#61476 SAKURA SHIOZUKE (500g) 20/1.1lbs.(500g) VIEW FROM MTC SAKE
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