Jyoku Summer Tokubetsu Junmai Genshu 2026 "White Bear"

The nose on this seasonally released cask strength “Genshu” (17%) brew is a cool collection of sweet rice, peach, mango, and papaya aromas. Say hello to a cool brew that was made to drink in the summer and is extremely chillaxed in a white wine glass. Made with local Aomori (North) Hanafubuki brewing rice milled to 55%, this cool brew drinks with such nuance and smoothness on the palate. The “mouth feel” is outstanding and it’s almost watery clean like an electrolyte drink that is slippery, silky, and supple. With a very balanced acidity, look for hints of pear, apple, mochi, lemon sorbet, and mineral water that is refreshing and a prototypical gentle summer sake with a little punch of umami and savoriness. Go North and cool down with Jyoku’s White Bear. WORD: Refreshing WINE: Soft reds/Gentle Whites BEER: Clean Ales FOODS: Sushi, sashimi, filet mignon, hamburger, chicken and fish karaage, stewed cube pork, chicken teriyaki, stir-fried udon noodles, pasta with meat sauce, and simmered fish. (2026)

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The nose on this seasonally released summer sake from Northern Japan is a plump collection of finger lime, snowmelt, pear, young peach, daikon, spring grasses, veggie, grape, and shaved ice aromas. We have been enjoying our recent Jyoku seasonal releases and this summer white bear is no exception, as it drinks very much to their formula of crisp, clean, and bright sakes with high acidity and wine-like dryness and astringency. Fleshy, rich, edgy, zesty, and frisky, this bear drinks with a brashness and freshness that evokes warm summer nights. At 17% ABV, it packs a little punch with all of those flavors like young peach, young pear, grape, blueberry, biscotti, mint, clover, fennel pollen, and a salt-water finish that is quick and compact. This sake pairs well with rich and strong flavored dishes, and has more growl than the cute label might lead to believe. WORD: Crisp WINE: Savory Reds/Crisp Whites BEER: Tight Ales FOODS: Filet mignon, hamburger, American sushi, chicken and fish karaage, stewed pork, ginger pork, stir-fried udon, soba, and simmered fish in soy broth. (2025)