The Gaunter sake books are mostly text and softcover. Timkin’s book has some photos and is perfect entry point as well.
The “baller” sake book is extremely impressive. It covers a selection of sake breweries in different parts of Japan, discussions with the breweries presidents and toji’s (brew masters), going into history, the process, and the philosophies.
Then it goes beyond sake (I think some sections on distilled spirits). It’s a super thick book on top of that and a hardcover only.
Haha. Hmm… sakeexpert.com is incorrect. I am not surprised. These companies (JFC, MTC, Nishimoto/Wismettac) do not invest much in their online presence.
Finally had the Shichida Junmai Ginjo Muroka Nama sake. Two bottles of it across 2 weeks!
Fantastic sake, this is quite the treat and super enjoyable. It is exactly how it was described several posts above.
It’s a very complex and well built and structured sake. Aromatic on the nose, definitely some sweet rice and various types of fruits. Front and mid palette, you have something akin to a very well balanced pickled plum, even an umeboshi that is not pungent or too sour. Multi dimensional…you have sweet, sour, savory, that ends with a solid semi dry finish with a tinge of a spice note. And somewhere in the middle of all this is a hidden layer of umami, of which that impact increases depending on what food you have with it. The experience can be quite electrifying. Goes very well with umami rich seafood (including shellfish), and absolutely wonderful with delectable ankimo (not the oversteamed cylindrical kind with ponzu sauce) and izakaya friendly appetizers/otsumami. The stronger flavored the food, the better the sake gets (just stay away from the extreme, e.g. Sichuan spices). With sushi it works, but stick with stronger flavors overall. I’m still going to recommend the flavor profile coming close to that of, or even at Sushi Ginza Onodera (where they likely have stronger flavored neta, heavier seasoned aka shari/sake lees vinegared rice…better if there’s more salt in the sushi rice seasoning with the right amount sourness).
Fantastic tasting notes. Definitely looking forward to trying this out somewhere. At least we know it’s at Shibumi, but I’ll keep an eye out for it at other local spots.
Almost forgot, the sake also definitely has that effervescent quality to it that resembles Aramasa sake in Japan, you can literally taste something that’s like marble soda, no bubbles but you feel there’s something there. The Ramune of sake? Haha. So in addition to all those flavor profiles, there is texture and mouthfeel!
Last night, after our meal at Broken Spanish, we walked over to Shibumi for a night cap / dessert, but they were closed and the metal sliding door that covers the entire storefront was pulled down, indicating to me that they had been closed for some time perhaps. It was 11pm on a Wednesday. Is that normal for them? Hope that is not a sign of slow business? Granted I have never been there so late in the middle of the week, so perhaps it is nothing to be concerned about. DTLA can be a ghost town in some areas at 11pm on a Wednesday.
Thanks, there you have it. I guess when I have walked into there later than that in the past for a night cap, they have decided to stay open because diners were still there.
I got to try the Shichida Muroka Nama Genshu last Saturday.
Loved it. I believe this sake is a homerun for most Americans.
It is a lively product that demands attention and won’t accept being passed of as “just another sake”.
Definitely looking forward to trying this out somewhere. At least we know it’s at Shibumi, but I’ll keep an eye out for it at other local spots.