Red Meat Pairing
Featured
From Takara Sake's brewery in Berkeley, California comes MU|WA, a limited-release junmai brewed with California-grown Calrose rice, bottled undiluted at 18% and then aged in bourbon barrels. The barrels layer baking spice and oak over a rich, fruit-forward sake, making this a natural bridge for bourbon and whiskey lovers.
Tasting Notes
Oak, warm spice and baked fruit come up first on the nose. The palate is rich and round, with spiced apple and ripe peach folded into a creamy, custard-like sweetness, plus a touch of toasted coconut, stewed plum and roasted rice in the background. The texture is velvety and the finish lingers with a gentle warmth. Picture a lightly oaked California Chardonnay with a splash of bourbon.
Serve chilled (around 50°F), or gently warmed (around 90°F) to coax out more of the spice and oak.
Food Pairings
A great after-dinner sipper, or set out a board of roasted nuts, dried apricots and aged Manchego. With dinner, reach for richer dishes like grilled steak, roast chicken, lobster with drawn butter or seared mahi-mahi. It even holds its own with dessert, especially anything with caramel or baked apple.
Specs
Classification: Junmai (Genshu, bourbon barrel aged)
Rice: Calrose (California)
Polishing Ratio: 70%
Alcohol: 18%
Brewed in: Berkeley, California
Size: 720ml
Certified kosher and gluten free
The Brewery
Takara Sake USA brews in Berkeley as the American arm of Kyoto's Takara Shuzo, the makers of Sho Chiku Bai and the Sparkling Mio already on our shelves. MU|WA is their craft collection, where Takara's brewers experiment beyond traditional styles.
The seemingly effortless harmony so characteristic of Yamahai sake is present in Tengumai's masterful brew. Gorgeous pale straw pour, with a funky mushroom nose to match the acidic, dry and earthy first impression. While savoring the buttery mouthfeel, one may even notice hints of walnut bread and honeyed mead. When chilled, the more floral notes come into play.
Enjoyable at all serving temperatures but recommended to warm up!
Kanchiku Junmai Daiginjo is an elegant sake produced by Totsuka Shuzo, a historic brewery founded in 1653 in Nagano Prefecture. Its name, “Kanchiku,” meaning “winter bamboo,” symbolizes both grace and resilience.
Kanchiku is made from locally grown Miyamanishiki rice polished down to 49% and pure spring water from the Yatsugatake Mountains. The combines natural purity and centuries-old brewing tradition. Slow fermentation and low temperatures results in a refined expression, balancing delicate aromas with a clean, polished taste that highlights the craftsmanship.
On the nose, Kanchiku Junmai Daiginjo reminds of sweet botan rice candy, leading into a richer palate. It continues with a similar chewiness of botan rice and then refreshing acidity. The finish is light and vibrant, making it a versatile partner for richly flavored dishes like fatty fishes, hams, where its richer character cuts through savory-sweet profiles.
Enjoy it slightly chilled or at room temperature.
Tamanohikari’s Junmai Daiginjo holds a special place in my heart. Why? it’s one of the first sakes that made me take a step back and think—“Wow, is this really what sake should taste like?”
Based out of Fushimi in Kyoto, Tamanohikari makes a stunner of a daiginjo. As you smell the sake in the glass, an aromatic perfume of flowers, melon, passion fruit, and a touch of coconut spring up. When tasting, it also presents a delicate but fatty texture with a hint of melon on the palate.
Beginners and seasoned sake lovers will enjoy Tamanohikari’s Junmai Daiginjo. It goes well on its own and can pair alongside richer foods.
This is a more refined version of Kikumasamune’s Hyaku Moku. Similar to their junmai ginjo, this junmai daiginjo is made with 100% Yamada Nishiki grown in Hyogo Prefecture but grounded to a 39% rich polishing ratio.
As a result, Hyaku Moku daiginjo is has a slightly richer profile with excellent balance of acidity and dryness. There are tropical fruit tones like juicy lychee and subtle hints of strawberry.
This one is a real special Daiginjo sake from brewery Take no Tsuyu, which is based out of Yamagata prefecture in northeastern Japan. Called “Hakuro Suishu”, the small production sake is meticulously hand crafted and has notes of fragrant sweet, ripened fruit with an exceptionally balanced profile. There’s also a softness to its texture characteristic of the Yamagata region.
The sake can be served chilled on its own or with food like beef, pork, fried foods.
Brewed using black koji (kuro koji) instead of using yellow koji, Ikegame’s junmai daiginjo produces slightly more aciditiy and allows the sake to pair well with different meat dishes. The result is also a soft, delicate and slight fruity finish with a splashy aroma of apples and lychee. Enjoyable to have slightly chilled by itself or with food.
Are you planning on having a full flavored dinner? Say--spicy Chinese food or fried cajun or something of the like. Then, this is your sake to pair it with.
Wakatake Onikoroshi Junmai Daiginjo doesn't have the same fruity characteristics as some of its peers; maybe just a bit of ripe tropical or concentrated honeydew, if anything. What it does have instead is a dry profile, and short-to-medium finishand a touch higher alcohol content that demands to be alongside food.
Grab some San Tung dried fried chicken or some hot pot or ribs, and do that with this sake. It'll be fantastic.
Do you like Born Gold but want something a little more oomph? Then grab this bottle. Born Muroka Nama Genshu has that touch of fruitiness that we expect from Born Gold, but thanks to the genshu (un-cut sake) aspect of it, we find enough body where we can now pair the food with some red meats or fattier fishes now.
If you haven’t had Born Gold yet, try that one first. This Junmai Daiginjo Nama Genshu is a fantastic follow up.
Brooklyn Kura's answer to the craft beer crowd. Occidental, meaning "of the West," is a single-yeast junmai that's dry-hopped with Citra hops after pressing. The hops give it a pale rosé-pink hue and an IPA-like aroma, while the sake underneath stays dry, light-bodied and dangerously easy to drink. As a nama chozo, it's stored unpasteurized and pasteurized just once at bottling, keeping it fresh and lively.
Tasting Notes
Grapefruit zest and plenty of tropical fruit on the nose, lifted by a hoppy, IPA-like note. On the palate, a touch of honey and bright citrus lead into a smooth, refreshing citrus finish.
Food Pairings
Made for richer, casual fare: burgers, onion rings or roast pork loin. Also great with cheese and seafood. Serve chilled at white wine temperature, ideally in a wine glass.
Specs
Classification: Junmai, Nama Chozo (dry-hopped)
Rice: Calrose (California)
Hops: Citra
Alcohol: 14%
Brewed in: Brooklyn, New York
Size: 750ml
Storage: keep chilled
The Brewery
Brooklyn Kura is New York State's first sake brewery, founded by Brian Polen and brewmaster Brandon Doughan. In their Industry City brewery they make koji by hand and brew with lightly filtered New York City water from the Ashokan Reservoir. For a more classic take, try their Tidal Junmai.