Issue link: http://digital.copcomm.com/i/41419
Axiom Sushi's head bartender Joseph Samonte pulls a carafe of Gekkeikan. Tara Fougner, TY KU's Director of Marketing, says that Saké Silver delivers imported Japanese taste and quality for experienced sake drinkers: "Restaurants can now offer them the premium experience of TY KU Saké Silver at affordable prices." With its medium build and well-rounded, slightly sweet palate, Silver's profile matches a broad swath of cuisines, which is also good news for home cooks wanting to experi- ment with a first bottle. After that first bottle, what's left is for consumers to retain their desire to explore saké in-depth, and that means keeping up with the growing number of brands and varieties. Here are some recently intro- duced products bringing the heat to an already hot time for saké. Ozeki has brewed saké in Japan for almost three centuries. In 1979, it also opened production facilities in Hollister, California, to take advantage of the water from the Sierra Nevada mountains. Ozeki's Taruzake ("The Ceremony Saké") is dry with woodsy and earthy notes from brief aging in cedar barrels. The Hana- Awaka is a fragrant sparkling saké drink (7 percent alcohol) that, in addition to being exceptionally refreshing, leads to a satisfying post- saké belch. Rock Saké is one of Oregon's premier saké brewers recognized for its gorgeous flavor profiles. Cloud Junmai Daiginjo is produced nigori-style, with a cloudy appearance for lush-looking cocktails. It's also rich on the palate, with wonderful mouthfeel and a creamy hint of sweetness. The small Japanese brewer Konteki produces Pearls of Simplicity Junmai Daiginjo as a sipping saké; its assertive (but not aggressive) floral bouquet and melony flavors feature well in cocktails, too. Rihaku, in Japan, places emphasis on mellow, lin- gering sakés. Origin of Purity Junmai Ginjo possesses medium-bodied creaminess and an ethereal line of anise. The finish is long and soft. september 201 1 / the tasting panel / 111