Your Grapevine to Great Wine Since 1992 | |
Making Sake is easy and fun! (okay, not so easy, and probably very hard work as well) | |
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Sake Sensation
The origin of sake is vague but it's estimated that the method of fermenting rice into alcohol spread to Japan from China around 500 BCE. The oldest sake brewing company still in operation, Sudo Honke, was founded in 1141, so to say Sake has a long and rich history would be an understatement. When you consider rice a staple food source since early civilization it goes to figure that fermenting it would go back almost as far. For the longest time, the availability of high-quality Sake was slim, and for many of us limited to the lukewarm dreck offered in the sea of ubiquitous sushi restaurants. Times have changed, however; we now recognize high-quality sushi, which has upped the ante when drinking sake along with it. Globally sales have increased significantly in recent years. Estimates show it growing from $9.28 billion in 2023 to $9.76 billion in 2024, which means it's no longer a niche drink relegated largely to sushi bars. Consumers are genuinely interested in Sake and the complexities of flavour can rival those of wine once you dive in. This weekend all of our Sake is on sale at 10% off, a great opportunity to take the Sake plunge.
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Most high quality sake is done on a relatively small scale | |
Raïfuku Junmai Ginjo Aiyama Junmai
The Raïfuku brewery is located north of Tokyo in the Ibaraki region, in a magnificent environment and using the very pure water coming from the Tsukuba mountains. Raïfuku was founded in 1716 and brews sake under the Raifuku brand. The name Raifuku comes from a particular haiku which means "be fated to happiness," giving the sake its celebratory name.
The specialty of Raïfuku Brewery is to use yeast from flowers, known as the "Hanakobo". For this sake, the yeast is derived from the flower of Abelia. The Aiyama rice used is a very rare strain. Aiyama's starchy white heart (called Shimpaku in Japanese) is bigger than the one of Yamadanishiki.
Regular Price: $68.99
15% off this weekend = $58.64!
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Dewazakura Yukimegami 48 Sake
This premium sake is brewed with one of the most well-known sake rice, "Yamada Nishiki". The undiluted sake was aged at ice temperature (-5 ° C) in the ice temperature storage "Shumingura" to further bring out its well rounded taste. Enjoy its gorgeous scent and deep taste that is typical of Yamada Nishiki rice.
Fruity notes of melon, stonefruit, nectarine, strawberry and ripefruit. The palate is very smooth and clean. Medium body and intensity, and also has a nice lingering Ginjo finish. Pairs well with soft cheese like burrata, salad, carpaccio and sashimi.
Regular Price: $54.99
15% off this weekend = $46.74!
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Dassai "45" Junmai Da-Ginjo
In Yamaguchi Prefecture, Japan, Dassai's origins trace back to the Asahi Shuzo Brewery, which was just one of many sake producers in Japan which sold cheap sake to the local market. By the late 20th century, it faced significant financial hardships because of the declining consumption of traditional sake, and the domestic market seemed saturated with countless brands.
Therefore, Dassai set about creating the world's finest sake, not just to survive but to redefine the industry's standards. He turned Dassai into a single varietal of sake rice: the Yamada Nishiki rice. This rice, known for its exceptional starch content and its ability to absorb water, became the heart of Dassai's sake. Dassai took it a step further by milling down the rice to only 23% of its original size, an unprecedented move that showcased the brand's dedication to purity and excellence. We also carry their flagship sake, Dassai 23.
Regular Price: $54.99
15% off this weekend = $46.74!
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Masumi Aka Junmai Ginjo
Masumi Sake is a well-known premium Japanese sake brand produced by the Miyasaka family in Suwa, Nagano, Japan. Miyasaka Brewing Company has been producing sake for over 350 years, and its Masumi brand has become one of the most well-regarded in the industry.
Masumi is famous for its excellent "Number Seven" yeast variety, which was discovered at the brewery over 70 years ago and is still the most commonly used sake yeast in the world. “Masumi Number 7” yeast has won many domestic and international awards for the highest quality, and it is also well known for producing sake with delicate floral and fruity aromas and a smooth, well-rounded flavour.
Regular Price: $46.99
15% off this weekend = $39.94!
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Guzman Riestra Semi-Sweet Cider - $23
Guzmán Riestra Half Dry Sparkling Cider is made from a base cider obtained through a careful selection of the best apples in their orchards. It's produced using the traditional method with a second fermentation occurring in the bottle. After a careful selection of the ideal ciders in their mill, the fermentation occurs with the addition of cider yeasts. The bottles are settled in prime position for a minimum of 8 months, and the fermentation produces a minimum pressure of 6 atmospheres before disgorging. Once the necessary time has passed they proceed to the removal of the layers to move the sediments towards the neck of the bottle followed by the traditional disgorging. Produced in Sariego, Asturias, Spain.
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Geoff's pick
We had some nice feedback on Evan's musical pick last week (Leftfield Leftism was the album). Pairing music with wine and spirits (and Sake) is not simply a whim; there is credible science that backs how we perceive taste and how it relates to music. This will come as no surprise to our whisky and wine fans as I've noticed over the years. I was enjoying one of our Sake picks - the Raifuku Junmai - while I was spinning Dave Brubeck's jazz classic Take Five (on vinyl).
It was recorded in 1959 to four-track tape using four microphones, tracking the standup bass, alto sax, drums and, of course, Brubeck on piano. The recording is perfect, as is the playing, and the subtle yet complex flavours in the Sake seem to reflect the same attributes in the music. I love it when that happens.
Cheers,
Geoff
Evan's Note
I wholeheartedly agree with Geoff on this pick. The entirety of Time Out by the Dave Brubeck Quartet is a great album. Many people know the classic track Take Five from hearing it somewhere before. For me, though, the best track on the album by far is the opening track Blue Rondo à la Turk.
Since we are talking about Sake and Japan, another classic album from the Dave Brubeck Quartet is called Jazz Impressions of Japan. It was recorded five years after Time Out, in 1964. I am not as familiar with it as I am with Time Out, and that is something I should work on.
Cheers,
Evan
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New Arrivals
Each week we receive some exciting new wines, and this week is no exception.
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Robert Biale Black Chicken Zinfandel 2021 ($80) This is one of the most sought-after Zinfandels in California, produced from very old vines in the Oak Knoll district. Legend has it that poultry farmer (and winemaker, as it turned out) Aldo Biale bootlegged this wine during prohibition. You would order your chickens and request a "black chicken" if you wanted him to include a case of his Zinfandel.
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Fattoria Le Pupille Morellinoi de Scansano Riserva 2019 ($45) It's 90% Sangiovese and 10% Cabernet Sauvignon aged in Slovenian oak for 15 months. Elisabetta Geppetti is a pioneer in the Maremma region of Tuscany, and the quality of the great wine reflects that.
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Jermann Vinnae Ribolla Gialla ($47) Jerman is always in the running for the best white wine producer in Italy. If you've never tried Ribola Gialla before this is a great place to start.
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Domaine de la Garreliere Le Blanc de la Marie Sauvignon Blanc 2022 ($35) This wine falls into the natural realm but avoids the funky notes common to the genre. If anything it's Sancerre-like at a better price. This was one of Chloe's favourite wines when she worked with us!
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NEW TASTINGS ADDED - WINTER/SPRING 2024 TASTING SCHEDULE | |
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*This is a Virtual Tasting*
Just before Christmas, we brought in a range of new releases from Decadent Drinks, so we've pinned down their charismatic brand ambassador Julie Hamilton to host a virtual tasting for us. We've selected a range of 7 whiskies from the NAS (Notable Age Statement) and Whisky Sponge ranges, two of which haven't previously been offered to customers. The only way to have a chance to buy the Whisky Sponge Candlekitty (Clynelish) or Islay Sponge Kildalton is to take part in the tasting... The rest of our lineup is NAS Mortlach 10 Year, NAS Blended Malt 17 Year, Old Orkney 13 Year, Whisky Sponge Bowmore 18, and Whisky Sponge Glentauchers 18.
Thursday, February 15th @ 7 PM
$65
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This tasting is happening thanks to an amazing customer request! Portugal makes great wine in a variety of styles, from light, crisp white wine to big reds and of course, rich decadent dessert wine. So, why not make a night of exploring Portuguese wine? Even better - how about we toss some chocolate in the mix just for fun? All of this, on the day before Valentine's!
Tuesday, February 13th @ 7 PM
$50
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The Cheese Please tastings cohosted by Marnie and Peasant's Michelle have been a hit. This time around, Adam is throwing his hat in the ring! Which cheeses will Adam choose? Which wines will Marnie pair with them? The only way to find out is to be here for the tasting on March 1st at 7 PM!
Friday, March 1st @ 7 PM
$50
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The Tuscan town of Montalcino personifies everything people love about the region. It's a beautiful medieval hilltop town surrounded by vineyards and not just any vineyards. This is home to Brunello di Montalcino, one of Italy's most coveted wines. Join us as we taste through a range of Rosso and Brunellos, Sangiovese doesn't get better than this, or does it?
Thursday, March 14th @ 7 PM
$60
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German wine, especially Riesling, has the unfortunate stereotype of being all sweet (Which does not denote quality). In this tasting, we'll explore some of Germany's most famous regions and look into how the different terroirs of the areas affect the wines. We'll also be introducing a new exclusive producer, where we are the first store in Canada to carry them!
Only one of the wines in the lineup is sweet, so be ready to have expectations subverted!
Friday, March 15th @ 7 PM
$50
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*This is a virtual Tasting*
It might on the surface seem a little odd to try and build a lineup with five single malts and three rums, but we think they fit nicely here. The 8 spirits are all part of a newly arrived shipment from Rest & Be. All but 4 of the whiskies are ex-Bourbon Cask, which gets us excited, especially when we are talking Bruichladdich and Port Charlotte. On the rum side of things, at least one of the rums was matured or finished in an ex-Port Charlotte cask. Should be fun!
Tuesday, March 19th @ 7 PM
$50
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California Zinfandel has a fascinating history and a serious cult following. 100-year-old Zin vines are common in California but the wines that come from them are anything but. If big, bold and spicy are wine flavours you covet then this tasting is for you. Names like Carlisle, Bedrock, Ridge and Turley will be on hand, among others. Most cults are bad, but we endorse this one.
Thursday, March 21st @ 7 PM
$50
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Why Prosecco?
It can absolutely lift your spirits.
It's been linked to lowering blood pressure.
It is low(ish?) in calories.
It can aid memory.
And it's great for the skin.
These 'facts' were all found on the internet, so they must be true!
Why Proscuitto?
It's cured meat and it's delicious.
For more detailed information and to experience this match made in heaven, join Marnie for The Prosecco & Proscuitto tasting.
Saturday, March 23rd @ 5 PM
$50
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THIS IS A VIRTUAL TASTING
We gave four of our whisky staff the ability to pick two whiskies for a head to head to head to head tasting. It could be something they love, which didn't get the attention they felt it deserved, or something that they were dying to try! In the end, they selected 6 six malts, a blend, and an old rum. Evan was banned to keep the Ledaig bottles to a minimum. Who's picks will reign supreme? You'll have to log in to find out!
Tuesday, March 26th @ 7 PM
$60
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Sat
10 AM - 8 PM
Sun
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*All Prices quoted in this newsletter are subject to change and do not include GST. In the case of pricing discrepancies, the price at our point of sale will be taken as correct.
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