Issue link: https://digital.copcomm.com/i/14611
taurants? So many people love drinking saké but don’t think of it because it’s not accessible. Twenty years ago, if you had tried to find tequila anywhere but in a Mexican restaurant, you wouldn’t have found it, and we all know how that category has changed. The same can and will apply to the saké business if consumers have a brand to become loyal to.” “When I decided to create Rock Saké I studied the craft of making saké and ended up going to Japan to meet with brewers. I decided I wanted to create a high quality saké that appeals to Americans, something light and non- astringent, without the bite. Ironically I found myself talking with a master saké brewer in Oregon. After 18 months of working together, we finally got the exact flavor profile I was searching for.” Just introduced, two grades are offered. Rock Saké Junmai Ginjo, in the white bottle, is a crisp, clear, ultra-pre- mium saké. It can easily be substituted in any cocktail that normally calls for vodka. Its flavor, of course, is quite different, and there are subtle hints of mild cherries and lime; its crisp freshness is somewhat akin to taking a power shower in rainwater. Although a Cucumber Rock Sakétini immediately comes to mind, serving it neat, chilled and straight up would be Rock Saké Junmai Ginjo in its purest form. Rock Saké Cloud is an unfiltered saké type known as nigori, which means “cloudy.” It is aptly named, for it has an opaque texture that will gradually become denser unless the bottle is shaken each time it is poured. Nigori is the most traditional of sakés, but isn’t typically considered premium in Japan. However, Rock Saké has developed an advanced filtering system that produces a Ginjo grade nigori which is much lighter, not too sweet or creamy, making it easier to mix. One can’t help but think of it in culinary-type cocktails, or perhaps served straight up with a splash of grapefruit juice as a “Cloud 9.” Both Rock Saké Junmai Ginjo and Rock Saké Cloud should be refrig- erated once opened and consumed within five days to preserve their natural freshness. “It takes a brand to make a category,” says Podell, “and Rock Saké is that brand.” www.rocksaké.com august 2010 / the tasting panel / 33 Michael Mina’s XiV: Staying Ahead of the Curve with Rock Saké N ow, with a completely revamped menu that emphasizes both individual and chef’s choices, Michael Mina’s XIV—a Sam Nazarian SBE/Mina Group partnership—is once again kick-starting the L.A. dining scene into passing gear. And honing this cutting edge is the decision to add Rock Saké cocktails to the West Hollywood hotspot’s bar menu. “I work with mixologists and sommeliers of our different divisions to create unique and special profile cocktails to insure SBE is ahead of the market curve,” says Boe Trumbull, Senior Director of Operations for SBE Entertainment. “I found Rock Saké to be a very innovative and approachable product: versatile, high-qual- ity and with a very fresh approach to the saké category. “We’re constantly looking for ways of providing a well-rounded beverage program that can expand beyond vodka, gin and tequila. We want drinks that mix well with natural ingredients, sit well by themselves or can be combined with non-traditional formats. One of the things that Seth and Rock Saké offer is a dual set of products that does all these things. As a result, we’re creating innovative cocktails with Rock Saké for SBE properties that nobody else will have. “I deal with a lot of companies and buy millions of dollars worth of product a year, and I believe Rock Saké is going to be one of the country’s hottest new products.” —R.C.H. At Michael Mina’s XIV, Rock Saké’s Seth Podell (left) and Boe Trumbull, Senior Director of Operations for SBE Entertainment, opt for Seth’s favorite drink, Rock Saké chilled and straight up. PHOTO: RICHARD CARLETON HACKER