You have not lived until you’ve tasted Namazake!

I’m ashamed to admit that I was one of those snobs that was convinced that no Sake could ever measure up to wine, but oh, how I was so wrong and humbled.

I recently returned from taking John Gautner’s Sake Professional Course in Japan, and learned that Sake, like wine, has many levels of quality as well as complexity to tempt and amuse our palate. A $2 bottle Cabernet might be just fine for some, but for others like me, we’re certainly not the settling kind.

At the Sake Professional Course, I got the amazing opportunity to taste well over 85+ Sakés and realized that I have been totally missing out on this exciting beverage option. And top it all, Saké can evolve and morph in a glass just like some of the well-aged, fine red wines.

So upon returning to the U.S., I took my new found knowledge and headed out to my Japanese grocery store in Sacramento called Oto’s. I think this place carries a pretty good selection of Saké at competitive price points. Upon perusing the shelves, I found this bottle of Namazake.

Namazake is Saké unpasteurized. Normally, after Sake is pressed it goes through filtration and pasteurization twice. But since this Namazake skipped the pasteurize step, it must be kept chilled.

Since Namazake needs to be kept at a certain temperature at all times, I was not expecting to see this type of Sake made available in the U.S.. So imagine my excitement when I found a bottle! I made a special dinner to accompany my find. Rib eye steak thinly sliced, cooked in Soy Sauce, Mirin, and Dashi, with onions and scallions over rice called, Gyu-don. The pairing was perfect!

The Namazake had a nose of faint apple blossoms and a spring breeze, and on palate, it was utterly supple, ladened with ripe apples that had a cool mountain spring finish with a touch of mineral. I’m sure this Namazake would pair wonderfully with oysters, salads, and other seafood dishes, but it also did well with a beef dish too. Very versatile, and simply delicious!

Sake stats:
Name: Yukimizake by Nechi Otokoyama
Brewery: Watanabe Shuzoten Brewery, Niigata Prefecture
Style: Tokubetsu Honjozo, Nama
Alcohol: 17-18%
Rice: Koshitaneri (special Niigata estate rice) and Gohyakuman Goku
Seimaibuai: 60%
SMV: +4