Message from Sake Advisor, Ken:

For me, sake should be thought of as art, similar to how we think about movies or music. If you like sake and get to try many different bottles (as we are fortunate to do at Kuraichi), what follows is that our tastes and favorites change over time too.

Your favorite movie shouldn’t be the same as it was last year, each experience should build on the last and inform the next, at least that’s how I think!

Now, if we are being honest, like music, a lot of sake has a similar taste. Every year there are probably at least a couple thousand songs produced that pretty much sound the same as what you have heard before.

For me, a lot of sake I get to taste makes me think, “Hm, tastes like sake.” Not bad by any means, but nothing that would interest me to revisit.

(Of course, I am just one person, so this is only my opinion. There are plenty of sake I think are a little boring but others would strongly disagree)

One of my most controversial sake loves is Hanatomoe Mizumoto.

I totally get why other people do not like this kind of sake, but Miyoshino Jozo (the sake brewery) just has an X-factor in their sake that activates something in my brain.

Sweet, sour, rich, lactic, acidic, pointy and round and deep all at the same time, there is just so much flavor and complexity in this sake.

At the time of this writing, we are lucky enough at Kuraichi to have in stock Hanatomoe Mizumoto that was brewed in January of this year, a super fresh batch that is as close to the taste of Miyoshino Jozo sake in Japan as I have had in the United States.

A view from across Yoshino River of Miyoshino Jozo, the sake brewery that creates Hanatomoe. Miyoshino Jozo is located in Nara, the birth place of sake and origin of the Bodiamoto/Mizumoto brewing method.

To be honest, this is not everyone’s taste, and there is a higher likelihood that this sake will not be your favorite or maybe even like, but truly if you appreciate the artistry and diversity of sake, this is a must-try.

From Nara-ken in Kansai, let's move back east to a less famous sake producing prefecture, but an outstanding one none the less: Chiba.

If you have ever traveled to Tokyo, there is a good chance you flew to Narita Airport, where you be just a 30 minute car ride from Terada Honke.

From my trip out to Terada Honke: On the left a view from outside the showroom, where you can purchase sake and other items from the brewery. On the right is a peak into the courtyard.

Perhaps controversial is too strong a word, though Terada Honke is certainly a unique brewery making sake unlike almost anything else I have tried. Katori 90 was my first introduction, which was both loud, exciting and the funkiest sake I had ever tried.. until I tried their brown rice sake, Musubi, of course.

Some sake are like songs, Shizen no Manma is like film.

The first pass doesn’t always resonate, yet lingers in the days and weeks afterwards.

Shizen no Manma highlights the softer side of Terada Honke. Sweet upon opening, though with a rich umami body and brilliant acidity that only grows over the course of months and even years. While enjoyable when fresh, I highly recommend aging this sake for as long as possible to truly experience the depth and beauty that is stored within.

Pair Shizen no Manma with the film Chungking Express, by legendary director Wong Kari-Wai.

Still from Chungking Express. I don't want to reveal too much about this film, though it would be hard to spoil, this movie is less about the plot than the emotional connection to the viewer. It took more than once watch to click, as it can take more than one sip to understand Shizen no Manma!

Both are revelatory in their ability to haunt the imagination, simultaneously complex and surprisingly simple. A beautiful film that makes one want to live a deeper, richer life, a sake that makes that life oh so sweet.

Let’s stay in Chiba with Terada Honke and try something completely different.

Saying Daigo no Shizuku is interesting would be a criminal understatement.

Brewed in the ancient Bodiamoto style (which is sometimes called Mizumoto, as Hanatomoe is ) as well as being a Doburoku-style sake, and using Koshi Hikari table rice, and only milled down to 90%, and and and…

Taste-wise, this is a difficult sake for me. Every sip by opinion changes because every sip reveals a different shade. Some people say cider, others say orange wine.

I fall somewhere between, there is a definite creaminess to Daigo no Shizuku that always keeps it from being easily defined. I will say anecdotally this is the easiest introduction to Terada Honke sake for non-sake drinkers.

But don’t take my word for it, I’m just some guy. Taste each of these sake for yourself with us at Kuraichi this Saturday, we will be pouring from 4-7pm.

I truly hope to see you there, meeting so many people with open minds and curiosity is what makes this job the best!