Term
|
Definition
*grounded earthy, dry flavor
*rare b/c of dryness, a +10 usually would be honjozo
Junmai
"Suijin Jumai"
70% polish |
|
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Term
|
Definition
*Light on the palate, has balanced flavor
*Light, approachable, easy brunch sake
*Ozeki is the inventor of the One Cup - changed the landscape of sake brewing
*one of the first honjozo imported into the US
*started by a former Samarai
Honjozo
"Ozeki Karatunba"
67% polish |
|
|
Term
|
Definition
*rich flavor with a big finish
*a well-balanced genshu - 19% alc.
Junmai Genshu
"Ippin Rock Genshu"
60% polish |
|
|
Term
|
Definition
*distinctive cedar aroma and taste makes it different than all other sake
*more approachable
*perfect with 'head cheese' menu item
*commonly used at celebrations and festivals around Japan
*long ago sake was brewed and stored in cedar barrels, but now use stainless steel and ceramic tanks
*Ozeki brews this sake then ages is in a cedar barrel
Taruzake/Honjozo
"Ozeki Taruzake"
73% polish |
|
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Term
|
Definition
*flavor is dry, but has a rich umami finish
*aroma is slightly smokey
*perfect with meats, chicken, and heartier foods
*more approachable
*brewery is located on the Sea of Japan side of Hyogo that shares a similar coastal landscape to the OR coast
Honjozo/Kimoto
"Kasumi Tsuru Kimoto Extra Dry"
65% polish |
|
|
Term
|
Definition
*well balanced sake tastes like a slightly fruity Ginjo however the dry, slight earthiness represents traditional Junmai sake
*kokumi, the 6th taste: heartiness -- enhances other tastes -- cheese and meats
*created specifically for the American market by Joey Franzia, can't find in Japan
*"tokubetsu" = special; refers to polish ratio 60% could qualify as Ginjo, but company feel its better rep of a junmai
*label has a fish, fish rubbing, fishermen use to record their catches but over time has become an art
Tokubetsu Junmai
"Kokumi Tokubetsu Junmai"
60% polish |
|
|
Term
|
Definition
*flavor has a hint of honey lotus, rich umami finish
*has an earthiness that brings out the rich flavor in diff izakaya foods
*brewed with Omachi heirloom rice -- oldest heirloom rice
Junmai
"Taiten Shiragiku Junmai"
65% polish |
|
|
Term
|
Definition
*bold due to higher (19%) alc content and has good flavor that stands up to izakaya food
*reps our local sake brewery: SakeOne in Forest Grove
*G stands for "genshu", nondiluted sake
Genshu/Junmai Ginjo
"SakeOne G - Momokawa"
50% |
|
|
Term
|
Definition
*flavor is bright and yeasty b/c it is a Namazake -- has not been pasteurized, rare type,
*funky, higher alc 20%
*a super fun sake
*comes in a can
*Yamahai, lactic acid created naturally as it was done 100 yrs ago
*our only "nama"
Yamahai, Nama, Genshu, Futsushu
"Harbor Namazake" ("Minato Harbor")
67% |
|
|
Term
|
Definition
*an aroma of Muscat grapes and citrus
*flavor is elegant, smooth and inviting
*will draw anyone into being a sake fan, very approachable
*Omachi heirloom rice
*named after a rock on the beach near the brewery resembled a black bull, was written about in poems as early as the 8th century AD
Junmai Ginjo
"Kuroushi Junmai Ginjo"
50% |
|
|
Term
| S: Dreamy Clouds or Rihaku |
|
Definition
*Sweet and creamy, fresh red plums, sweet rice flavors intermingling with the nutty and slightly fruity
*thin-style nigori, slightly on the drier side, rare for nigori
Junmai Ginjo Nigori
"Rihaku Junmai Ginjo Nigori"
59% |
|
|
Term
| S: Sayuri Nigori or Hello Kitty |
|
Definition
*embodies gracefulness with a soft, creamy texture and slight sweetness
*refreshing aroma, natural sweetness and smooth aftertaste
*one of the most popular Nigori sake in the US
*brewed by Hakutsuru Sake, largest sake brewery in Japan, #1 selling brand in Japan
*"sayuri"="little lily"; to represent the gracefulness of Japan
Nigori
"Sayuri Nigori"
70% polish |
|
|
Term
|
Definition
*very dry, 16% alc
*one of the driest available in the US or Japan, +15
*dry yet full of lively flavor and crisp, clean finish
*Nezumi Otoko, a villain who is half man half mouse
*has almost never taken a bath in his 360 yrs, filthy
*friend of Kitaro, but a schemer who betrays for money or a more powerful enemy to join
*uses a pungent flatulence attack
Junmai Ginjo/Very Dry
"Chiyomusubi Nezumi Otoko"
55% |
|
|
Term
|
Definition
*flavor is expressive, smooth and rich with umami
*brewed with Yamada Nishiki, the most famous of all sake rice, "the mercedes benz of sake rice"
*Kitaro, the hero of the story
*the boy born in a graveyard, the last living member of the Ghost Tribe
*fights for peace between humans and yokai (creatures and supernatural beings)
*has an assortment of strange weapons, eg: detachable remote-controlled hand, spiny hairs
Junmai Ginjo
"Chiyomusubi Kitaro"
50% |
|
|
Term
|
Definition
*aroma of citrus, rich flavor with a lingering finish
*made with heirloom rice called Goriki
*Goriki has a distinctive flavor that is slightly piercing, dry and similar to red wine grape
*the father of Kitaro, has decomposed to only an eyeball
*perished of a disease, looks small and fragile but has a strong spirit and a great love for his son
*enjoys staying clean and has a great love for sake
*in bilingual comic known as "Daddy Eyeball"
Junmai Ginjo
"Chiyomusubi Oyaji -- old man"
50% |
|
|
Term
|
Definition
*deep, luscious and layered with big but well-balanced fruit flavors characterized by honeydew melon, peaches and pineapple
*one of if not THE BEST daiginjo sake in the world
*brewed with Watare Bune heirloom rice
*rice went out of use in the 20's
--brought back after 2 yrs of searching for seeds, obtained small amount
--3 yrs of cultivating the rice to be able to start brewing
--shortly after, started winning gold medals
*Watare Bune is the father rice to Yamada Nishiki
Junmai Daiginjo
"Watare Bune (Ferry Boat) Junmai Daiginjo"
35% |
|
|
Term
|
Definition
*rich, smooth, fruity
*red currant, acidity atop a smooth bakers chocolate base
*from Honduras
*the Capucas community is located new the Mayan ruins on the western side of Honduras
*processing: washed |
|
|
Term
|
Definition
*whiskey-barrel-aged sake - rich smoke flavor
*served room temperature
Fukugao
60% |
|
|
Term
| W: "Spritz n Giggles", Chronic Cellars |
|
Definition
*blend of Pinot and Chardonnay
*aroma of pears, cut apples, hints of fresh baked bread, touch of spice
*Champagne-style sparkling wine
*from the N. Coast of CA |
|
|
Term
| W: Pinot Gris, Solena Estates |
|
Definition
*very floral and white fruit driven
*nose: spring-like sweet cherry blossom, vanilla, honeysuckle, white pear
*juicy and rich mouthfeel of passion fruit, bright grapefruit + lingering citrus
*finish: vibrant crisp
*Aromas of white pear, peach, nectarine and yellow apples are complimented by characters of lemon verbena and other fresh herbs
*good for spicy and/or robust foods
*dry
*Solena Estates -- Yamhill, OR, 100% Willamette Valley
**husband and wife team
**100% biodynamically farmed |
|
|
Term
|
Definition
*un-oaked Chardonnay, fantastic brightness and abundant fruit
*nose: opens with bright fruit like kiwi and tangerine, pear and stone fruits then deepens to richer aromas of honey toast, rose and wet stones.
*palate: juicy and round with well-balanced freshness, minerality and structure.
*finish: zesty, crisp, clean and pure with a lingering mineral nose
*no wood -- stainless steel, "un-oaked"
*dry
*A to Z founded in 2002 in Newberg, Oregon
**B Corp |
|
|
Term
| W: Shiraz, Oak Grove Reserve |
|
Definition
*"merlot-like", if guest asks for
*Pairs well with grilled food
*blueberry pie, white pepper, black cherry, blackberry
*Oak Grove Reserve, CA |
|
|
Term
| W: Zinfandel, Peachy Canyon |
|
Definition
*spicy, juicy, smooth
*"Cabernet-like", for guest steering
*cranberry, red fruit, baking spice
*good with BBQ
*Peachy Canyon, CA |
|
|
Term
|
Definition
*gooseberry, lemongrass and guava
*a more tropical tone: key lime, grapefruit, and kiwi
*fermented in stainless steel tanks and neutral oak barrels
*Hess, Napa, CA |
|
|
Term
| Q: How many ounce pour for wine? |
|
Definition
|
|
Term
Q: How many ounce pour for masu-box sake?
Q2: Why do we over-pour into the masu box |
|
Definition
4 oz.
about 1cm in box
as a display of wealth/abundance and appreciation of a guest's patronage, overflowing with hospitality |
|
|
Term
|
Definition
1 Sapporo
2 Occidental Dunkel
3 Fort George OPA
4 Pfreim Pilsner - rotational |
|
|
Term
| W: Chardonnay, Winery? Location? |
|
Definition
A to Z Wineworks
Oregon
*nose: wet stone
*tangerine, apple, lime
*dry, but fruity
*crisp, clean, juicy finish
*B Corp |
|
|
Term
| W: Pinot Gris, Winery? Location? |
|
Definition
Solena Estates
Willamette Valley, Oregon (local)
*nose: cherry blossom
*honeysuckle, white pear, citrus
*dry, but fruity
*crisp citrus finish
*biodynamically farmed |
|
|
Term
| W: Shiraz, Winery? Location? |
|
Definition
Oak Grove Reserve
California
*fresh, blackberry jam, vanilla, spice, cherry
*dry, but juicy
*velvet, puckery finish |
|
|
Term
| W: Zinfandel, Winery? Location? |
|
Definition
Peachy Canyon
California
*candied cherry, leather nuances
*long lingering spicy oak, fennel finish
*dry, but juicy
*well-balanced acidity and structure |
|
|
Term
| W: Sauvignon Blanc, Winery? Location? |
|
Definition
Hess, CA
*lemongrass (nose), citrus, tropical fruit
*rich mouthfeel |
|
|
Term
| W: Sauvignon Blanc, Winery? Location? |
|
Definition
Hess, CA
*lemongrass (nose), citrus, tropical fruit
*rich mouthfeel |
|
|
Term
| Q: What different types of local spirits will we serve? |
|
Definition
*Vodka: Volstead, Portland 88, Portland Potato
*Gin: Vivacity, Aviation, Ransom Smalls
*Whisky: House Spirits White Dog |
|
|
Term
| Q: What sakes will we carry in the larger bottles (1.8L "Shou")? |
|
Definition
1 Cedar Cask
2 Dreamy Clouds (Rihaku)
3 (recently added: Old School Extra Dry)
(4 Dry Wave)
(5 Water God) |
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