Ohyama Tokubetsu Junmai Namazume Hiyaoroshi "Bingakoi" 2026

The nose on this seasonally released “Namazume” or single pasteurized sake has a cool collection of  apple, melon, apricot, celery, grapefruit, grape, and lemon cake aromas. Made with local Dewanosato brewing rice milled to 60% and with a plump acidity of 2.25, this fall draft sake drinks smooth, velvety, plump, round, rich-lite, lush, full-bodied, and has an off-sweet umami driven finish. Look for pear, apple, mango, grape, pear fruit leather, strawberry, maple syrup, brown sugar, soy sauce, and caramelized apple flavors that finish clean and round. WORD: Apple WINE: Rich Reds/Deep Whites BEER: Crisp Ales FOODS: Sushi, sashimi, yakitori, yellow tail saikyoyaki, ginger pork, pumpkin salad, chicken liver mousse, salmon mousse, oden, shrimp dumpling, dim sum, and pan fried gyoza. (2026)

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The nose on this single-pasteurized, seasonally released Fall Draft sake is a clever collection of vanilla, powdered sugar, brownie, black currant, kelp, white flower, and steamed rice aromas. Are you ready for the lighter side of Autumn sake? Clean, smooth, water-like, round, light, thin, savory, and fresh, this Yamagata brew drinks a little zesty and a little watery with an unbelievable flavor field. Look for vanilla, cream, grape candy, tangerine, watermelon, rock sugar, strawberry, cocoa nibs, blueberry, and milkshake flavors that race through the palate with complexity and dexterity. An awesome sake to taste a million flavors in one sip; with a gentle balance and a hint of tingle and zest. WORD: Totem pole WINE: Thin Reds/Light whites BEER: Light Ales FOODS: Sushi, sashimi, grilled fish and chicken, tofu, light soups and stews, shellfish, oysters, and salami boards. (2024)