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In partnership with Serendipity, the following sakes are available in the Texas market.

October marks the beginning of sake brewing season, a time when Japan celebrates its national drink through festivals, special releases, and the cooler months that allow for sake production to thrive. And just in time to pay homage to the dynamic sake portfolio we have built in partnership with East West Wine Trading, we are thrilled to introduce Serendipity’s newest state-wide Sake Specialist: Chris Melton. An avid advocate for educating and making connections over sake, especially when it involves wine-lovers, Chris is a font of knowledge. Join Chris for an energetic video series on what you should know about sake, plus four expressions that represent key differences in sake styles.

Five Things To Know About Sake

Are you beginning your trek into sake? Do you need a refresh on why you fell in love with it to begin with? Chris breaks down five basics to know about sake wherever you are in your journey. Hint: If you love wine, this beverage category is definitely for you.

Sake Expression #1: Imayo Tsukasa Black Junmai

Prefecture: Niigata
Rice: Go Hyaku Mangoku

The Imayo Tsukasa brewery has been around since 1767, but today is recognized as one of the most modern brewers of its time. Here, Chris explains the difference between casual table sake and Imayo Tsukasa’s Black Junmai. Limited ingredients, snowmelt water, and a specific varietal of rice each plays an important role in conveying the Junmai classification. Fun fact: ‘Junmai’ literally means “pure rice”.

Sake Expression #2: Benten Sawane Junmai Ginjo

Prefecture: Yamagata
Rice: Dewanosato and NF-KA (a Yamagata proprietary rice)

The name of this sake derives from ‘Benten’, the Buddhist Goddess of dance, and ‘Sawane’, a combination of characters that illustrates the Yamata prefecture: ‘mountain’, ‘wing’ and ‘harmony’ or ‘sound’. A key element of Benten Sawane Junmai Ginjo is its use of softer water, which lends itself to a more delicate flavor profile and a crisp, clean finish.

Sake Expression #3: Echigozakura Daiginjo

Prefecture: Niigata
Rice: Yamada Nishiki

When a Daiginjo enters the chat, that’s the moment we know the amount of ingredients allowed in a sake grows to include an extra, fifth component. Chris explains this core difference using Echigozakura Daiginjo.

Sake Expression #4: Takachiyo 59 Chapter 10

Prefecture: Niigata
Rice: 22.5% Aiyama, 77.5% Ipponjime

The Takachiyo 59 series finds its way to the Texas market around this time every year as a special, limited release. With ten bottles in the collection, each named with a ‘chapter’, these raw, unpasteurized sakes focus on single rice cultivars that create distinct flavor profiles. Chris hones in on Chapter 10, a combination of Chapters 1 and 2, while giving a clear explanation of what it means to be labeled a “Muroka Nama Genshu.”

These four sakes are just the tip of the iceberg when it comes to the varied, vibrant offerings available in our sake portfolio. Whether you’re a novice or a no-nonsense sake expert, there’s something for everyone…

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