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Did you know Japanese sake has seasons? Yes, indeed. True sake is brewed for each of four seasons. It's called " Nama Sake ", seasonally brewed unpasteurized draft sake. Nama Sake is released four times every year. For Enjoyment of seasons and freshness, Nama Sake is best of all kind of sake. Learn about Seasonal " NAMA " sake "NAMA " sake, " NAMA " means Draft, Raw, Fresh, Unpasteurized,,, Nama-sake and its variations Although more easily found within Japan than without, nama-sake is one of the most easily enjoyable types of sake on the market. In short, nama-sake is unpasteurized sake. Almost all sake (anything not labeled nama; probably 99% of all sake on the market) has been pasteurized twice; once just after brewing, and once again after a maturation period or before shipping. This is done by either running the sake through a pipe submerged in hot water (about 65C is the norm), or submerging already bottled sake in same. Pasteurization is done to deactivate heat-sensitive enzymes and microorganisms left over from the koji and yeast cells, thus ensuring they will not kick in at higher temperatures (room temperature is enough to activate some of these) and send the sake flavors out of kilter. On the other hand, sake that is not pasteurized - namasake - has a much fresher, livelier and zingier touch to the flavor, with usually a much more active aromatic aspect. Although care and refrigeration are needed to keep it fresh, and although the sake overall is much less stable, it often can be worth the hassle and effort. With favor of ultra-advanced technology of Refrigeration retention, transpotation, distribution, it became possible to maintain the quality of the nama-sake best. Nama-sake is made for flagship sake or signature sake of sake brewer's. Becouse sake is not killed by double pasteurization. Nama sake is stored in fresh and show how sake brewer can do the best. Note, however, that there are several variations on leaving sake unpasteurized, and the handful of terms used to refer to these can be a tad confusing. In an attempt to eschew obfuscation, here is a lexicon of all things nama. As mentioned above, most sake is pasteurized twice. When the need to differentiate arises, such fully pasteurized sake is referred to as hi-ire, or "put in the fire." Full-fledged nama-zake, on the other hand, can also be referred to as nama-nama, or hon-nama; these are identical terms that indicate *totally* unpasteurized sake. Again, this would be used most often in comparisons to other types of nama. They are known as " Hatsu-shibori " which means first release nama-sake of the season ( winter and spring ), " Natsu-nama " for summer season. One such other type would be nama-chozo. Chozo means store, although in this case it really refers to the typically six-month maturation period, and so nama-chozo is sake that has been "chozo-ed" in its unpasteurized form, and pasteurized one time only after maturation (usually a six month period) or just before shipping. Then there is the opposite of this, nama-zume. This is sake that has been pasteurized once before storage, but *not* pasteurized before bottling (zume comes from tsumeru, meaning "to bottle."). When this is traditionally released in the fall, just as the weather begins to cool down, it can also be known as " Hiya-oroshi ". Got all that? But the difference between these two is very subtle and a bit gimmicky. Nama-chozo and nama-zume have simply both been pasteurized once only and not twice. This gives the sake stability and yet allows it to retain some of the nature of nama-zake. For all its user-friendliness, All you can taste is its nama-ness, enjoyment of seasonal releasing. so to speak. Yet, if meticulous care is taken by the brewer in terms of storage temperature and preventing oxidation, the lissome freshness is more often than not an enhancement. Just be aware that there are various opinions out there. Fortunately, in the end, all you really need to remember is that nama-sake is *usually* fresher, livelier and more stimulatingly enjoyable than pasteurized sake. That's the raw truth about nama. Nama-zake is great for hanami for several reasons. One reason is - like the beautiful, ephemeral sakura - nama-sake is short lived. Nama-sake must be kept quite cold, or there is a very high possibility it will undergo drastic changes. When nama-sake goes bad, it becomes sweet and yeasty and quite funky in an unpleasant way, a condition known as hi-ochi. A white muck that floats suspended in the bottle (like lava in those old lava lamps) usually appears in bad nama-sake; that is your visual clue to steer clear.) Don't confuse this with nigori-zake, however, which is deliberately left cloudy with the remains of rice.) Note, too, that whether or not a sake is pasteurized is independent of its grade. You can find nama-sake in almost all grades of sake. Whether or not it has been pasteurized does not inherently affect its grade, be in table sake, junmai-shu, ginjo or daiginjo. It is simply but one more dimension of potential enjoyment. " NAMA " SAKE, Freshness " unpasteurized ", "Brewed for each season" Seasonal " Hatsu-shibori " ( winter and spring ), " Natsu-nama " ( summer ), " Hiya-oroshi " ( fall ) Special Handling " Highest quality controled ", " Stored in cold since brewed until distribute" ," Flagship sake ", " Signature sake " ,"Limited quantity" Not available in almost any retail store in United States. Nama sake is exclusively imported from Japan. SAKAYA USA will ship directory to your door. Great idea for special gift.
HOME Welcome to visit SAKAYA USA online.
Seasonal Nama sake is imported from Japan each season four times every year.
This sake is unpasteurized draft. Not available in almost any retail store in United States.
SAKAYA USA ship directory to your door.
New arrivals for this winter season 2009
" Hatsu Shibori (winter) "
Available soon,
Please keep eyes on updates or join a mailing list for latest release and news!
Did you know Japanese sake has seasons? Yes, indeed. True sake is brewed for each of four seasons. It's called " Nama Sake ", seasonally brewed unpasteurized draft sake. Nama Sake is released four times every year. For Enjoyment of seasons and freshness, Nama Sake is best of all kind of sake. Learn about Seasonal " NAMA " sake "NAMA " sake, " NAMA " means Draft, Raw, Fresh, Unpasteurized,,, Nama-sake and its variations Although more easily found within Japan than without, nama-sake is one of the most easily enjoyable types of sake on the market. In short, nama-sake is unpasteurized sake. Almost all sake (anything not labeled nama; probably 99% of all sake on the market) has been pasteurized twice; once just after brewing, and once again after a maturation period or before shipping. This is done by either running the sake through a pipe submerged in hot water (about 65C is the norm), or submerging already bottled sake in same. Pasteurization is done to deactivate heat-sensitive enzymes and microorganisms left over from the koji and yeast cells, thus ensuring they will not kick in at higher temperatures (room temperature is enough to activate some of these) and send the sake flavors out of kilter. On the other hand, sake that is not pasteurized - namasake - has a much fresher, livelier and zingier touch to the flavor, with usually a much more active aromatic aspect. Although care and refrigeration are needed to keep it fresh, and although the sake overall is much less stable, it often can be worth the hassle and effort. With favor of ultra-advanced technology of Refrigeration retention, transpotation, distribution, it became possible to maintain the quality of the nama-sake best. Nama-sake is made for flagship sake or signature sake of sake brewer's. Becouse sake is not killed by double pasteurization. Nama sake is stored in fresh and show how sake brewer can do the best. Note, however, that there are several variations on leaving sake unpasteurized, and the handful of terms used to refer to these can be a tad confusing. In an attempt to eschew obfuscation, here is a lexicon of all things nama. As mentioned above, most sake is pasteurized twice. When the need to differentiate arises, such fully pasteurized sake is referred to as hi-ire, or "put in the fire." Full-fledged nama-zake, on the other hand, can also be referred to as nama-nama, or hon-nama; these are identical terms that indicate *totally* unpasteurized sake. Again, this would be used most often in comparisons to other types of nama. They are known as " Hatsu-shibori " which means first release nama-sake of the season ( winter and spring ), " Natsu-nama " for summer season. One such other type would be nama-chozo. Chozo means store, although in this case it really refers to the typically six-month maturation period, and so nama-chozo is sake that has been "chozo-ed" in its unpasteurized form, and pasteurized one time only after maturation (usually a six month period) or just before shipping. Then there is the opposite of this, nama-zume. This is sake that has been pasteurized once before storage, but *not* pasteurized before bottling (zume comes from tsumeru, meaning "to bottle."). When this is traditionally released in the fall, just as the weather begins to cool down, it can also be known as " Hiya-oroshi ". Got all that? But the difference between these two is very subtle and a bit gimmicky. Nama-chozo and nama-zume have simply both been pasteurized once only and not twice. This gives the sake stability and yet allows it to retain some of the nature of nama-zake. For all its user-friendliness, All you can taste is its nama-ness, enjoyment of seasonal releasing. so to speak. Yet, if meticulous care is taken by the brewer in terms of storage temperature and preventing oxidation, the lissome freshness is more often than not an enhancement. Just be aware that there are various opinions out there. Fortunately, in the end, all you really need to remember is that nama-sake is *usually* fresher, livelier and more stimulatingly enjoyable than pasteurized sake. That's the raw truth about nama. Nama-zake is great for hanami for several reasons. One reason is - like the beautiful, ephemeral sakura - nama-sake is short lived. Nama-sake must be kept quite cold, or there is a very high possibility it will undergo drastic changes. When nama-sake goes bad, it becomes sweet and yeasty and quite funky in an unpleasant way, a condition known as hi-ochi. A white muck that floats suspended in the bottle (like lava in those old lava lamps) usually appears in bad nama-sake; that is your visual clue to steer clear.) Don't confuse this with nigori-zake, however, which is deliberately left cloudy with the remains of rice.) Note, too, that whether or not a sake is pasteurized is independent of its grade. You can find nama-sake in almost all grades of sake. Whether or not it has been pasteurized does not inherently affect its grade, be in table sake, junmai-shu, ginjo or daiginjo. It is simply but one more dimension of potential enjoyment. " NAMA " SAKE, Freshness " unpasteurized ", "Brewed for each season" Seasonal " Hatsu-shibori " ( winter and spring ), " Natsu-nama " ( summer ), " Hiya-oroshi " ( fall ) Special Handling " Highest quality controled ", " Stored in cold since brewed until distribute" ," Flagship sake ", " Signature sake " ,"Limited quantity" Not available in almost any retail store in United States. Nama sake is exclusively imported from Japan. SAKAYA USA will ship directory to your door. Great idea for special gift.
Did you know Japanese sake has seasons? Yes, indeed. True sake is brewed for each of four seasons. It's called " Nama Sake ", seasonally brewed unpasteurized draft sake. Nama Sake is released four times every year. For Enjoyment of seasons and freshness, Nama Sake is best of all kind of sake. Learn about Seasonal " NAMA " sake "NAMA " sake, " NAMA " means Draft, Raw, Fresh, Unpasteurized,,, Nama-sake and its variations Although more easily found within Japan than without, nama-sake is one of the most easily enjoyable types of sake on the market. In short, nama-sake is unpasteurized sake. Almost all sake (anything not labeled nama; probably 99% of all sake on the market) has been pasteurized twice; once just after brewing, and once again after a maturation period or before shipping. This is done by either running the sake through a pipe submerged in hot water (about 65C is the norm), or submerging already bottled sake in same. Pasteurization is done to deactivate heat-sensitive enzymes and microorganisms left over from the koji and yeast cells, thus ensuring they will not kick in at higher temperatures (room temperature is enough to activate some of these) and send the sake flavors out of kilter. On the other hand, sake that is not pasteurized - namasake - has a much fresher, livelier and zingier touch to the flavor, with usually a much more active aromatic aspect. Although care and refrigeration are needed to keep it fresh, and although the sake overall is much less stable, it often can be worth the hassle and effort. With favor of ultra-advanced technology of Refrigeration retention, transpotation, distribution, it became possible to maintain the quality of the nama-sake best. Nama-sake is made for flagship sake or signature sake of sake brewer's. Becouse sake is not killed by double pasteurization. Nama sake is stored in fresh and show how sake brewer can do the best. Note, however, that there are several variations on leaving sake unpasteurized, and the handful of terms used to refer to these can be a tad confusing. In an attempt to eschew obfuscation, here is a lexicon of all things nama. As mentioned above, most sake is pasteurized twice. When the need to differentiate arises, such fully pasteurized sake is referred to as hi-ire, or "put in the fire." Full-fledged nama-zake, on the other hand, can also be referred to as nama-nama, or hon-nama; these are identical terms that indicate *totally* unpasteurized sake. Again, this would be used most often in comparisons to other types of nama. They are known as " Hatsu-shibori " which means first release nama-sake of the season ( winter and spring ), " Natsu-nama " for summer season. One such other type would be nama-chozo. Chozo means store, although in this case it really refers to the typically six-month maturation period, and so nama-chozo is sake that has been "chozo-ed" in its unpasteurized form, and pasteurized one time only after maturation (usually a six month period) or just before shipping. Then there is the opposite of this, nama-zume. This is sake that has been pasteurized once before storage, but *not* pasteurized before bottling (zume comes from tsumeru, meaning "to bottle."). When this is traditionally released in the fall, just as the weather begins to cool down, it can also be known as " Hiya-oroshi ". Got all that? But the difference between these two is very subtle and a bit gimmicky. Nama-chozo and nama-zume have simply both been pasteurized once only and not twice. This gives the sake stability and yet allows it to retain some of the nature of nama-zake. For all its user-friendliness, All you can taste is its nama-ness, enjoyment of seasonal releasing. so to speak. Yet, if meticulous care is taken by the brewer in terms of storage temperature and preventing oxidation, the lissome freshness is more often than not an enhancement. Just be aware that there are various opinions out there. Fortunately, in the end, all you really need to remember is that nama-sake is *usually* fresher, livelier and more stimulatingly enjoyable than pasteurized sake. That's the raw truth about nama. Nama-zake is great for hanami for several reasons. One reason is - like the beautiful, ephemeral sakura - nama-sake is short lived. Nama-sake must be kept quite cold, or there is a very high possibility it will undergo drastic changes. When nama-sake goes bad, it becomes sweet and yeasty and quite funky in an unpleasant way, a condition known as hi-ochi. A white muck that floats suspended in the bottle (like lava in those old lava lamps) usually appears in bad nama-sake; that is your visual clue to steer clear.) Don't confuse this with nigori-zake, however, which is deliberately left cloudy with the remains of rice.) Note, too, that whether or not a sake is pasteurized is independent of its grade. You can find nama-sake in almost all grades of sake. Whether or not it has been pasteurized does not inherently affect its grade, be in table sake, junmai-shu, ginjo or daiginjo. It is simply but one more dimension of potential enjoyment. " NAMA " SAKE, Freshness " unpasteurized ", "Brewed for each season" Seasonal " Hatsu-shibori " ( winter and spring ), " Natsu-nama " ( summer ), " Hiya-oroshi " ( fall ) Special Handling " Highest quality controled ", " Stored in cold since brewed until distribute" ," Flagship sake ", " Signature sake " ,"Limited quantity" Not available in almost any retail store in United States. Nama sake is exclusively imported from Japan. SAKAYA USA will ship directory to your door. Great idea for special gift.
Did you know Japanese sake has seasons? Yes, indeed. True sake is brewed for each of four seasons. It's called " Nama Sake ", seasonally brewed unpasteurized draft sake. Nama Sake is released four times every year. For Enjoyment of seasons and freshness, Nama Sake is best of all kind of sake. Learn about Seasonal " NAMA " sake "NAMA " sake, " NAMA " means Draft, Raw, Fresh, Unpasteurized,,, Nama-sake and its variations Although more easily found within Japan than without, nama-sake is one of the most easily enjoyable types of sake on the market. In short, nama-sake is unpasteurized sake. Almost all sake (anything not labeled nama; probably 99% of all sake on the market) has been pasteurized twice; once just after brewing, and once again after a maturation period or before shipping. This is done by either running the sake through a pipe submerged in hot water (about 65C is the norm), or submerging already bottled sake in same. Pasteurization is done to deactivate heat-sensitive enzymes and microorganisms left over from the koji and yeast cells, thus ensuring they will not kick in at higher temperatures (room temperature is enough to activate some of these) and send the sake flavors out of kilter. On the other hand, sake that is not pasteurized - namasake - has a much fresher, livelier and zingier touch to the flavor, with usually a much more active aromatic aspect. Although care and refrigeration are needed to keep it fresh, and although the sake overall is much less stable, it often can be worth the hassle and effort. With favor of ultra-advanced technology of Refrigeration retention, transpotation, distribution, it became possible to maintain the quality of the nama-sake best. Nama-sake is made for flagship sake or signature sake of sake brewer's. Becouse sake is not killed by double pasteurization. Nama sake is stored in fresh and show how sake brewer can do the best. Note, however, that there are several variations on leaving sake unpasteurized, and the handful of terms used to refer to these can be a tad confusing. In an attempt to eschew obfuscation, here is a lexicon of all things nama. As mentioned above, most sake is pasteurized twice. When the need to differentiate arises, such fully pasteurized sake is referred to as hi-ire, or "put in the fire." Full-fledged nama-zake, on the other hand, can also be referred to as nama-nama, or hon-nama; these are identical terms that indicate *totally* unpasteurized sake. Again, this would be used most often in comparisons to other types of nama. They are known as " Hatsu-shibori " which means first release nama-sake of the season ( winter and spring ), " Natsu-nama " for summer season. One such other type would be nama-chozo. Chozo means store, although in this case it really refers to the typically six-month maturation period, and so nama-chozo is sake that has been "chozo-ed" in its unpasteurized form, and pasteurized one time only after maturation (usually a six month period) or just before shipping. Then there is the opposite of this, nama-zume. This is sake that has been pasteurized once before storage, but *not* pasteurized before bottling (zume comes from tsumeru, meaning "to bottle."). When this is traditionally released in the fall, just as the weather begins to cool down, it can also be known as " Hiya-oroshi ". Got all that? But the difference between these two is very subtle and a bit gimmicky. Nama-chozo and nama-zume have simply both been pasteurized once only and not twice. This gives the sake stability and yet allows it to retain some of the nature of nama-zake. For all its user-friendliness, All you can taste is its nama-ness, enjoyment of seasonal releasing. so to speak. Yet, if meticulous care is taken by the brewer in terms of storage temperature and preventing oxidation, the lissome freshness is more often than not an enhancement. Just be aware that there are various opinions out there. Fortunately, in the end, all you really need to remember is that nama-sake is *usually* fresher, livelier and more stimulatingly enjoyable than pasteurized sake. That's the raw truth about nama. Nama-zake is great for hanami for several reasons. One reason is - like the beautiful, ephemeral sakura - nama-sake is short lived. Nama-sake must be kept quite cold, or there is a very high possibility it will undergo drastic changes. When nama-sake goes bad, it becomes sweet and yeasty and quite funky in an unpleasant way, a condition known as hi-ochi. A white muck that floats suspended in the bottle (like lava in those old lava lamps) usually appears in bad nama-sake; that is your visual clue to steer clear.) Don't confuse this with nigori-zake, however, which is deliberately left cloudy with the remains of rice.) Note, too, that whether or not a sake is pasteurized is independent of its grade. You can find nama-sake in almost all grades of sake. Whether or not it has been pasteurized does not inherently affect its grade, be in table sake, junmai-shu, ginjo or daiginjo. It is simply but one more dimension of potential enjoyment. " NAMA " SAKE, Freshness " unpasteurized ", "Brewed for each season" Seasonal " Hatsu-shibori " ( winter and spring ), " Natsu-nama " ( summer ), " Hiya-oroshi " ( fall ) Special Handling " Highest quality controled ", " Stored in cold since brewed until distribute" ," Flagship sake ", " Signature sake " ,"Limited quantity" Not available in almost any retail store in United States. Nama sake is exclusively imported from Japan. SAKAYA USA will ship directory to your door. Great idea for special gift.
Archives:
Fall season2008
" Hiya-Oroshi "
Order is still available now. Quantities are very limited.
Autumn 2008
The young sake which was squeezed in the early spring,
It is stored up after it was made "Hi-Ire"(Pasteurization: sterilize heating) only once.
It sleeps between things of hot summer in a chilly storehouse, and spend it, and deepen by the aging and autumn wind begins to blow before long; finally at the time of waking. The liquor matured moderately is shipped without doing the second "Hi-Ire"."Hiya Oroshi" - Hiya means cold, Oroshi means take it down and distribution.
In the old days
Because sake master in brewery took finished sake down from the large cedar tanks for storages used for brewing to small cedar casks - called taru - for distribution without doing the second heating sterilization and shipped it as cold.Call this liquor "Hiya Oroshi" (took it down Tank to barrel without second pasteurization, distributed as cold)
It has been valued high as autumn liquor.Time changes, and the form of the storage turned into a tank and a bottle, but It's sterilized heating once in the early spring and let them mature until autumn, and the essence of 〈 Hiya-Oroshi 〉 to ship does not change now with old days without doing the second "Hi-Ire" before the shipment.
It deserves to be the autumn of the abundant harvest The fragrance that was calm, and was settled down Smooth mouthfeel, Thick of aging is liquor of the charm.
For New release infomation, Newsletter, Special events information
Nama sake is seasonally imported from Japan. Not available in almost any retail store in United States.SAKAYA USA ship directory to your door.
LEARN ABOUT NAMA SAKE Did you know
Japanese sake has seasons?
Yes, indeed. True sake is brewed for each of four seasons.
It's called " Nama Sake ", seasonally brewed unpasteurized draft sake.
Nama Sake is released four times every year.
For Enjoyment of seasons and freshness, Nama Sake is best of all kind of sake.
Learn about Seasonal " NAMA " sake "NAMA " sake, " NAMA " means Draft, Raw, Fresh, Unpasteurized,,,
Nama-sake and its variations Although more easily found within Japan than without, nama-sake is one of the most easily enjoyable types of sake on the market.
In short, nama-sake is unpasteurized sake. Almost all sake (anything not labeled nama; probably 99% of all sake on the market) has been pasteurized twice; once just after brewing, and once again after a maturation period or before shipping. This is done by either running the sake through a pipe submerged in hot water (about 65C is the norm), or submerging already bottled sake in same. Pasteurization is done to deactivate heat-sensitive enzymes and microorganisms left over from the koji and yeast cells, thus ensuring they will not kick in at higher temperatures (room temperature is enough to activate some of these) and send the sake flavors out of kilter. On the other hand, sake that is not pasteurized - namasake - has a much fresher, livelier and zingier touch to the flavor, with usually a much more active aromatic aspect. Although care and refrigeration are needed to keep it fresh, and although the sake overall is much less stable, it often can be worth the hassle and effort. With favor of ultra-advanced technology of Refrigeration retention, transpotation, distribution, it became possible to maintain the quality of the nama-sake best.
Nama-sake is made for flagship sake or signature sake of sake brewer's. Becouse sake is not killed by double pasteurization. Nama sake is stored in fresh and show how sake brewer can do the best. Note, however, that there are several variations on leaving sake unpasteurized, and the handful of terms used to refer to these can be a tad confusing.
In an attempt to eschew obfuscation, here is a lexicon of all things nama. As mentioned above, most sake is pasteurized twice. When the need to differentiate arises, such fully pasteurized sake is referred to as hi-ire, or "put in the fire."
Full-fledged nama-zake, on the other hand, can also be referred to as nama-nama, or hon-nama; these are identical terms that indicate *totally* unpasteurized sake. Again, this would be used most often in comparisons to other types of nama. They are known as " Hatsu-shibori " which means first release nama-sake of the season ( winter and spring ), " Natsu-nama " for summer season. One such other type would be nama-chozo. Chozo means store, although in this case it really refers to the typically six-month maturation period, and so nama-chozo is sake that has been "chozo-ed" in its unpasteurized form, and pasteurized one time only after maturation (usually a six month period) or just before shipping. Then there is the opposite of this, nama-zume. This is sake that has been pasteurized once before storage, but *not* pasteurized before bottling (zume comes from tsumeru, meaning "to bottle."). When this is traditionally released in the fall, just as the weather begins to cool down, it can also be known as " Hiya-oroshi ". Got all that? But the difference between these two is very subtle and a bit gimmicky. Nama-chozo and nama-zume have simply both been pasteurized once only and not twice. This gives the sake stability and yet allows it to retain some of the nature of nama-zake. For all its user-friendliness, All you can taste is its nama-ness, enjoyment of seasonal releasing. so to speak. Yet, if meticulous care is taken by the brewer in terms of storage temperature and preventing oxidation, the lissome freshness is more often than not an enhancement. Just be aware that there are various opinions out there.
Fortunately, in the end, all you really need to remember is that nama-sake is *usually* fresher, livelier and more stimulatingly enjoyable than pasteurized sake. That's the raw truth about nama. Nama-zake is great for hanami for several reasons. One reason is - like the beautiful, ephemeral sakura - nama-sake is short lived. Nama-sake must be kept quite cold, or there is a very high possibility it will undergo drastic changes. When nama-sake goes bad, it becomes sweet and yeasty and quite funky in an unpleasant way, a condition known as hi-ochi. A white muck that floats suspended in the bottle (like lava in those old lava lamps) usually appears in bad nama-sake; that is your visual clue to steer clear.) Don't confuse this with nigori-zake, however, which is deliberately left cloudy with the remains of rice.) Note, too, that whether or not a sake is pasteurized is independent of its grade. You can find nama-sake in almost all grades of sake. Whether or not it has been pasteurized does not inherently affect its grade, be in table sake, junmai-shu, ginjo or daiginjo. It is simply but one more dimension of potential enjoyment.
" NAMA " SAKE, Freshness " unpasteurized ", "Brewed for each season" Seasonal " Hatsu-shibori " ( winter and spring ), " Natsu-nama " ( summer ), " Hiya-oroshi " ( fall ) Special Handling " Highest quality controled ", " Stored in cold since brewed until distribute" ," Flagship sake ", " Signature sake " ,"Limited quantity"
Not available in almost any retail store in United States. Nama sake is exclusively imported from Japan. SAKAYA USA will ship directory to your door. Great idea for special gift.
SERVICE We don't carry tens of, thousands of kind of ordenaly sake. We are specialist of seasomal Nama Sake.
Our imported products are not available in almost any retail strore in United States.
We select best seasonal sake for every season and ship directly to your door. By 2Day Air service.
Adult signature is required for placing order and receive products.
Seasonal Nama sake will be arrived from Japan four times a year.
- Hatsu Shibori ( Winter 1-3 )
- Hatsu Shibori ( Spring 3-5 )
- Natsu Nama ( Summer 6-8)
- Hiya Oroshi ( Fall 10 - 12 )
Seasonal Nama sake is extreamly fresh always been stored in refrigiation below 45F since it brewed untill ship it out.
We will ship out to your door as soon as after cleared U.S. custom and arrival to facility.
Enjoyble finest quality and freshness of the season.
Great idea for special gift.
PRICE
- Annual membership package
$576 - $48 / btl x 3, 12 btl / yr.+ shipping fee (will be shipped four times a year).
- One seasonal package only
$162 - $54 / btl x 3. + shipping fee.
- All Packages are selection of 3 brand name 720ml bottles. selected by SAKAYA USA sake specialist.
- Suggested retail price are range from $48 to $88 /btl. Discounts are included in price of package.
- CA state and some states sales TAX are additional. required for CA residents and some states.
- All purchase requied adult signature. when you receive shipping.
ORDER
- Order online - ORDER ONLINE NOW ( Simply click here )
- Order by mail - Print order form and fill out your information and mail it.
Check available states (cilck here) to receive shipments.
SAKAYAUSA INC. P.O. Box 86383 Los Angeles, CA 90086-0383 Tel:818.219.0395 Fax:626.288.0102 www.sakayausa.com
Our business is dedicated to offering you the best is products and services.
We look forward to working with you.CONTACT Our company is built on the principles of making quality products and providing reliable service.
Our diversified product range continues to grow by following trends, improving our standard products, and listening to the customer.
Our unique service has established our place in this industry. This allows us to make a distinctive and substantial impact for our clients.SAKAYAUSA INC. P.O. Box 86383 Los Angeles, CA 90086-0383 Tel:818.219.0395 Fax:626.288.0102 www.sakayausa.com
Any Question, please send us Email to customerservice@sakayausa.com
EVENTS
NEWS News Letter October 2008
Aki-agari and Hiya-oroshi
Finally things are beginning to cool down as we move through nature's most endearing season. Along with the rapidly turning leaves, cooler breezes, and better food, autumn is the traditional time when sake brewed the previous season goes on sale. Two types of sake you may come across in your autumnal perusing are aki-agari and hiya-oroshi.
Although sake is not aged long term, it is in general a bit too young to drink when the brewing season wraps up in the spring. Both the flavors and the fragrances are brash and sharp-edged, and a bit of time sitting quietly helps round out and deepen the sake. This maturation period is known as chojuku.
Traditionally this was just about six months, and so the fall became the time when properly aged sake was released. Naturally, brewers often had to release some sake earlier to satisfy demand. But the connoisseurs knew that properly matured sake was well worth the wait. Sake released in the fall after the proper maturation period came to be known as aki-agari.
The only problem is that the term does not apply too well to modern times.
Fall still remains the traditional time for releasing sake, and this is the season with industry tastings galore. But in actuality maturation periods are far from uniform. Along with the advent of refrigeration came massive flexibility in terms of maturing sake.
These days, some brewers still only mature their sake six months or so, but others do so for a year or longer, and many at very low temperatures, to get just the profile they are looking for. Temperature affects the speed of changes during maturation, as does the choice of aging vessel (bottles or tanks). This allows brewers to tweak their flavor profiles, and maintain consistency throughout the year. But everyone does it a bit differently, and it makes the term aki-agari a tad less applicable.
Today, aki-agari refers in a broad sense to sake from the most recent batch released in the fall. You may see it at sake shops and department stores all across Japan.
Then, there is hiya-oroshi. The word hiya-oroshi has its origins back in the Edo period. Back then, finished sake was stored in the large cedar tanks used for brewing. Normally, this sake had been pasteurized once (by heating it for a short time) before being put in these tanks for maturation. If they needed to ship some out, they would have to pasteurize the sake a second time before putting it into small cedar casks - called taru - for delivery.
This is because the outdoor temperature was still high in the summer, which would allow the sake to become warm enough where dormant enzymes could become activated, potentially sending the sake awry. A second pasteurization permanently deactivates these enzymes, removing that fear, but taking a bit of the zing of the sake along with it.
However, once it became cool enough in autumn, brewers could fill their taru from the storage tank without pasteurizing the sake, and ship it with no fear of it going bad. The lower temperatures of autumn ensured enzymes would not be activated. Such sake - sold in the fall without pasteurizing a second time before shipping - came to be known as hiya-oroshi.
Over time, hiya-oroshi has come to refer to sake not pasteurized a second time, i.e. before shipping, regardless of the season. Although a bit uncommon, you can find sake labeled hiya-oroshi in seasons other than autumn, these days.
Hiya-oroshi often has a bit more of a fresh, lively taste to it than other sake. While not as brash as freshly pressed sake, there can be a slightly youthful edge to it. Naturally, this varies greatly from sake to sake, and from kura to kura.
Aki-agari and hiya-oroshi are two words commonly seen in the fall that have evolved in meaning, changing and growing with the sake world itself.Kame-no-O
The feud, the ploughed, the maligned
Over the next few months this newsletter will focus a bit more on rice. It is, after all, the stuff of which sake is made. And it would border on incomprehensible to have a wine newsletter that does not delv e deeply into grapes. While it is important and worthwhile to remember the grape-wine connection and the rice-sake connection are not identical, it is still of massive value and interest to study rice and all that surrounds it if you are interested in sake.
So over the next few months we will delve into rice production, grades, and more. But let me begin with the story behind (including a bit of dirty laundry) one variety that is both up-and-coming and very old at the same time: Kame-no-O.
Kame-no-O ("The Tail of the Turtle") is a rice variety that was discovered in the mid-1800s in Yamagata by one Kameji Abe. Legend says he saw a few stalks poking up out of the snow at one odd spot, and thought to himself, "that must be one strong strain," so he took them and cultivated them. He later lent the first half of his first name to the variety. It was, back then, used both for sake and for eating. But, alas, like other tall varieties, soon after the war, growers moved away from it in favor of shorter, easier to grow, more profitable varieties.
However, Japan maintains at least one seed bank, and there were enshrined a handful of seeds of Kame-no-O. These were obtained by the current president of Kusumi Shuzo, Mr. Norimichi Kusumi, the brewery in Niigata brewing a sake called Kiyoizumi. He then revived the rice, growing enough volume to brew sake with it after three years or so. His efforts are presented in a semi-fictionalized manga (comic book) series called "Natsuko no Sake," by the illustrator Akira Oze.
Kusumi-san's efforts sparked further interest in the rice and a revival of sorts began. Currently, about 50 to 60 breweries use Kame-no-O to make sake around Japan. But this is where things get, um, fuzzy.
Why? Because they are not using the same rice. There is another brewery in Yamagata called Koi-kawa ("Carp River." Trust me, that name has more appealing nuances in its native Japanese) that claims to have the original Kame-no-O seeds as well. And he distributed them and promoted increased production of the rice. It lent itself unusually well to growing in the western part of Japan as well, like Shiga Prefecture, and not only the north like Yamagata or Niigata. In fact, these efforts gathered so much critical mass that the 50 or 60 kura doing it began to have a yearly event called the Kame-no-O Summit . However… there was a noticeable absence: that of the gent that revived the rice, Mr. Kusumi of the aforementioned Kiyoizumi in Niigata. And, as I mentioned, there was that pesky technicality, that being that the rices were obviously visually different.
How so? Well, there are these things called "noge" (pronounced "no geh," hard g and short e) on rice plants; some of them, anyway. They are pointy parts of the plant that stick up above the "ine," (pronounced "ee-neh") or seed-laden parts of the rice plant that eventually droop heavily (and beautifully) just before harvest. Some rice varieties have them; others do not. Basically, I am told, these "noge" keep the birds away from the rice grains. I'm not sure what hard-ass crows would turn their tails and flee in the face of a pointy leaf, yet that is what I am told. It seems they're a bit like widow's peaks or co wlicks. Some of us have 'em, some of us don't, but in the end, it's not a big deal.
And the Kame-no-O seeds from the seed bank yielded rice plants that did not have them, whereas the ones from the Yamagata brewery gave rice plants that did. Remarkably, though, other than that, the rices are very similar. The way it handles during fermentation and the sake it yields are very, very close. In fact, any differences can be chalked up to brewery idiosyncrasies and differing methods.
The two strains also share another problem: both are so old that their roots are hard to prove. Why is this significant? Cuz if you can't prove the roots you cannot register it with the federal government. And if you cannot do that, you cannot have it offi cially inspected. And if you cannot have it inspected, you cannot use it to make Special Designation Sake, i.e. junmai-shu, honjozo-shu or ginjo-shu - premium sake.
Heading off on a tangent for just a moment here, if that is the case, how do they make proper premium sake from this rice? The answer lies in the fact that several prefectures (about the size of a county) recognize the rice as valid and inspect it, so that even if the federales do not, they can make premium sake out of it. (As a tangent off of a tangent, though, it still cannot be officially designated a "shuzo kouteki mai," i.e. a sake rice!)
So, back to the feud, inasmuch as it exists, there are these summits and 60 breweries using the rice, but Kusumi-san is nowhere to be seen. I mean, you'd think the guy that revived the rice would be included, right? Noge or no noge. In all fairness, he did the hard work, at least at the beginning. But for wh atever reason, a chasm exists.
So why don't they settle it once and for all? I mean, where is their American spirit? Take 'em to court! Show once and for all that their Kame-no-O is the real McCoy and the other one is an imposter, noge or no noge.
Ah, but one reason this does not happen lies in the long history of the rice strain and the lack of records. I recently asked another illustrator (yes, the sake world is blessed enough to have two comic book authors professionally devoted to it, and both are way, way into Kame-no-O, as well as junmai-shu . But I digress), Hiroshi Takase, about the truth behind this. And the hushed-voiced sake-pub rumor from my illustrator friend source was as follows.
"You see," he began, "the rice is very old. Records are scarce. It is hard to prove the roots of this rice. But if push were to come to shove and research ran deep, one or the other would necessarily have to be eliminated. Neither party wants that to happen; neither wants to take the risk of being proven wrong for once and for all, so the issue is not pushed." So, like so many other issues here, they just kind of deal with it and more or less peacefully coexist.
He went on to explain that the strain from Koi-kawa had a greater chance of becoming official as "Kame-no-O Number 4," but did not speculate on how likely that was to happen.
What of the rice itself? A few, but not too many, are exported. Is it worth seeking? Sure it is. But it is not likely to blow you away. To me, sake made from Kame-no-O is fairly broad and deep, which I like, and rich as well, but aromatics are often overly subdued, and there seems to be a mild lactic character to many of them. Very interesting overall, and worth seeking, but maybe more romance than substance. But then again, that's just me.
By all means, seek out the Tail of the Turtle and decide for yourself.This prose is quoted from Mr. John Gauntner's sake-world.
FAQ Is there a pick-up option for online orders?
Yes, there is a pick up-option provided by UPS location. Your order will be held in the “Paid Will Call” so when you come into the UPS location and tell the clerk you have an order to pick up. If you live out of town or state and are not able to pick up your order within 1 week, please let us know. You can notify UPS by email, phone or simply type in the comment/special instruction provided on the order page the specific date you plan on picking up your order.
How long will it take to receive my online order?
We try to process orders within 24 hours. However, sometimes we might need some additional time to process orders due to high volume or temporarily out of stock items. You will be notified via email if an item has changed vintage or is no longer available.
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Please contact us if you wish to arrange shipment to a location in a legal-to-ship state (friends, relatives). We can also hold sake and/or wine for you if you or your designated agents will be visiting California. Also, if there are changes in the laws regarding the shipment of alcoholic beverages in your state, please contact us.
Our shipping department: 1 (818)219-0395. Any shipments of alcoholic beverages will only be carried out if SAKAYAUSA INC. determines that doing so will not subject them to legal or other ramifications.
Back to topWe offer regular ground shipments for local area, 2-day air for outside of local area. Please check our shipping rates page for pricing. Please note that orders are only shipped and delivered Monday through Friday. If you prefer your order to go out on a certain day please include the shipping date in the comment/special instruction field provided on the order page. For urgent orders please give us a call at 1(818)219-0395.
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Tracking numbers are emailed automatically. If you did not receive your tracking information via email, please contact our shipping department at customerservice@sakayausa.com or call us at 1(818)219-0395.
RETURNS: Under California law, it is illegal to return sakes and wines once sold, except for defective sakes and/or wines, which may be returned for credit or replacement within thirty days of purchase. All returned sakes and/or wines must be accompanied with a receipt. OLDER SAKES AND WINES: We do our best to ensure proper temperature-controlled storage and provenance. However, we cannot be responsible for sakes and wines older than five years from the latest vintage. This is a wine industry standard. HEAT AND ULLAGE: Heat is the worst enemy of sake and wine. Even on mild days the temperature inside an automobile can exceed 90 degrees F, some 35 degrees (or more) hotter than our wine cellar. This wide temperature differential can quickly "push" corks and/or create seepage and messy labels. Moreover, certain "fragile" sake and/or wines can be completely ruined in a matter of hours by excessive heat. Therefore, out of fairness to our clientele, we cannot accept any returns of sakes and/or wines showing evidence of heat damage. Regarding the shipment of sake and/or wine, our shipping department keeps an eye on the weather and if, for example, you select ground shipping to a very hot climate, we will contact you to suggest faster shipping or request that you fill out a waiver assuming liability in the event the sake and/or wine is damaged. We strive to make sure that you receive the sake and/or wines in the condition they're in while sitting in our 55 degree F cellar. Similar measures are taken in cold weather as well.
Can I cancel or change an online order?
Yes, you can cancel online orders but time is of the essence. Online orders are processed within 24 hours so please contact us immediately by customerservice@sakayausa.com or call 1(818)219-0395. Please make sure to give the following information when canceling or changing your order:
full name
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phone number
order number
Orders which have already been processed and shipped can not be changed or cancelled without an additional shipping fee and/or restock fee (10%).
Do you offer gift certificates or gift cards?
Yes, we have gift cards available in the amount of 25, 50, 100, 250 , 500 and 1000 dollars. To purchase a gift card simply click on the amount above or type “Gift Card” in the search field. If you would like to include a message with your gift card please type the message in the comment/special instruction field provided on the order page.
Yes, when you purchase them, we provide free storage for any order which is not able to ship due to extreme weather conditions. Orders are stored in our temperature controlled bulk storage area for up to 4 months or until weather conditions permit ground shipment. Please contact our shipping department 48 hours prior to shipping the order.
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Do you handle large orders with multiple shipping addresses?
Yes, however our online order page only provides space to type in one shipping address. If you would like to send an item(s) to different shipping addresses you can either place your online orders individually online, email us the order at customerservice@sakayausa.com or fax it to (626)288-0102. Please include the following information:
Billing information (full name, address and phone number)
Shipping addresses (full names, addresses and phone numbers)
Item(s) to be sent
Shipping instructions (ground (local area only), 2 day air or overnight)
Message you want on the gift card
Please do not include your credit card just provide a phone number where we can reach you to arrange payment
For large orders please contact our sales staff at 1(818)219-0395 to assure accuracy and efficiency with your order.
No, we are not able to ship kegs/beers.
Did my online order go through?
Do I get a confirmation email?
Yes, after you place an order you will receive an email confirming that you placed an online order successfully. This email notice does not guarantee that your order was processed. Orders are processed within 24 hours and you will be contacted if we are unable to fill the order. Please note that online orders which are placed over the weekend take additional time to process.
Can I customize a gift basket?
Yes, our enthusiastic gift basket designer will be happy to assist you in creating the perfect basket for family, friends or clients. Please call Bob at 1(818)219-0395 to discuss details and pricing.
Yes, however our website does not provide a field to type in the coupon number Simply type the amount of the coupon and the number in the comment/special instruction field provided on the online order page and we will apply the coupon during processing.
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Can I use my gift card online?
Yes, however our web site does not provide a field to type in the gift card number. Simply type the gift card number and the amount in the comment /special instruction field provided on the online order page. The gift card will be applied when your order is processed.
To find the beverage you seek, please type the name of the item in our search function (best method) or choose one of the categories and browse through the product list. If there is something you desire but do not see on our site, please email us (customerservice@sakayausa.com) and inquire if that beverage is available. For your first purchase, you will need to give us your information which we will securely store in our server. (Privacy Policy) Your email and password, once received, will need to be utilized for subsequent visits. Please follow onscreen directions and contact us if you experience difficulties. Cheers!
How are the products packaged for shipping?
For our regular 720ml bottles we use Styrofoam molded shippers. With odd-shaped bottles it is up to our shipping department's discretion to decide which packing method provides the most safety. We also use bubble wrap and/or peanuts if needed. The products are shipped in a plain, brown cardboard box. There is no minimum order requirement. Please check our shipping rates online for pricing.
Back to topWhat if I am not home when my order is delivered?
You must be 21 years of age to sign for packages containing alcoholic beverages and it is your responsibility to be home for delivery. If you are not home to sign for the package, two more delivery attempts will be made. Keep in mind you may contact your local UPS/Fed Ex office to make arrangements for pick-up. If all three-delivery attempts are unsuccessful and you do not contact your local UPS/Fed EX, your order will be returned to SAKAYAUSA INC.. At that point you will be responsible for re-shipping the order.
Is my order insured in case an item breaks during the transport?
Yes, your order is insured for breakage. An insurance charge of .75 cents per $100 value will be automatically applied to the total cost of the order. We do not charge insurance for orders under $100.
Our web-site does not calculate shipping fees. You can look up the shipping charge by clicking on this shipping chart link. If you have any additional shipping questions please email our shipping department at customerservice@sakayausa.com or call our store at 1(818)219-0395.Here are the states we can legally ship sake and/or wine to:
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