Pick of the Month

KIKUSUI SHIBORITATE JUNMAI NAMA GENSHU This brewery in Niigata Prefecture has a history of over 130 years since its founding. Its representative brand is the first canned unpasteurized sake in Japan, "Kikusui Funaguchi Ichiban Shibori," and it offers a diverse product lineup including the nigori sake "Gorohachi" and the ginjo sake "Kikusui Mukantei," which can be enjoyed on an everyday basis. In 2004, the company established the "Kikusui Japanese Sake Culture Research Institute," which is dedicated to research and development of the culture and enjoyment of Japanese sake, in addition to improving the quality of its products. This is a freshly pressed, rich, and fresh-tasting unpasteurized sake that is not pasteurized (heat sterilized) or diluted with water after pressing. and made with 100% rice from Niigata Prefecture. This sake pairs well with Chinese cuisine. Food that uses miso (miso ramen, salmon chanchanyaki, etc.) and food and ingredients with a strong sour taste (vinegared dishes, kiwi, apples, etc.) ––––––––––––– TOYOKUNI JUNMAI GINJO GENSHU The brewery is located in Aizubange Town, in the Aizu region in western Fukushima Prefecture. The town is a basin surrounded by mountains on all sides. Aizu is a place where high-quality rice is grown with a thriving sake brewing industry. Toyokuni Shuzo Ltd. has a small but elite team of eight people, including the president, and they value sake brewing by hand, without relying too much on machines. Their representative brand is "Toyokuni". From basic to premium, all sake is carefully pressed in tanks. In recent years, they have been trying various methods of sake brewing, such as secondary fermentation in the bottle and brewing with white koji. This Junmai Ginjo sake uses Yume no Ka rice from Fukushima Prefecture. It has a gorgeous ginjo aroma and a rich flavor, but overall has a fresh and clean taste. It won the IWC Regional Trophy in the Junmai Ginjo category in 2020. This sake pairs well with Meat dishes, Tempura, Sushi, Eel, Sukiyaki, Oysters & Lobster.

INGREDIENTS: LINGUINE, TAEGU, OCEAN SALAD, IMITATION CRAB, JAPAN CUCUMBER, ORIENTAL DRESSING, FURIKAKE & GREEN ONION

INGREDIENTS: SMOKED IKA, MAYONNAISE, SWEET CHILI SAUCE, FURIKAKE & ONIONS