We recently were contacted by an importer saying that they just picked up a new list of Sake that they will be importing and wanted to taste us on the lineup. Everything we tried was very impressive and reasonably priced, and we will feature them all in the coming weeks. We are kicking it off today with one of the smallest sake productions in Japan, Lagoon Brewery. These Sakes fully embody the Craft Scene, making limited runs of Sake and never making the same bottle twice, just like a new vintage of wine. The size of the production influences the decision to have a rotating variety of numbered Sakes, but also are able to do something that larger breweries just can't do, and that is always offering something new to their followers, and this is the first time these Sake's have been available in the USA.
The brewery is newly constructed on the waterfront of the Fukushima Lagoon in Niigata prefecture, one of Japan's 100 natural wonders. This is one of the newest breweries in Japan because the government was not offering any new brewery licensing until recently. To make a new Sake company, you would have to purchase an existing one to obtain their licensing, making it a very costly endeavor and hurting the sustainability of the industry where nothing new is being made by a passionate next generation. However, after years of appealing, regulations eased, and they were granted a license to make Sake, but it came with terms and conditions, and their production had to focus on export only. We are happy to support this new operation, and after tasting two of their very limited Sake's, you could sense the passion and attention to detail that caught our attention. These are two of our favorite Sake's we have tried this year in any price range, and we are happy to have the first offer ever of Lagoon Brewery in the USA, and we will be one of the only shops to get an allocation of these Sakes.
Made with Gohyakumangoku rice, known as the Yokozuna of the East in Japan, which originates from Niigata. Polish here is 65%, and the white Koji for fermentation is made in-house with the same rice. This is a very crisp and refreshing sake that has tremendous purity and balance and is so laser-focused. Fresh tangerine, Muskat, cucumber, and spring water minerals are so vibrant on the nose and echo onto the palate with such grace with tangy acids and a dry finish that leaves you wanting more. The white Koji used here really lends to the acidic drive and focus of this Sake and is so balanced there is almost no detectable heat from the alcohol on the palate. Only 612 bottles were made, and only 120 were imported into the USA.