Get 10% off the purchase price with every order of 12 bottles or more of still wine not already on sale. The savings add up!
Candela Prol, highly experienced certified wine educator and friend of the shop, is available for tastings and training for private and corporate events. For rates and other inquiries, please contact her at firstname.lastname@example.org .
*Offsite events are contracted to and coordinated by a 3rd party, and are in no way affiliated with Chambers Street Wines.
Fukucho is made at Imada Shuzo, in the town of Akitsu in Hiroshima Prefecture, on the shores of Japan's Inland Sea, a body of water separating the islands of Honshu, Kyushu, and Shikoku. Notably, Imada Shuzo is run by a woman, Miho Imada, who holds the title of both Brewery President and Toji Master, positions she inherited after over a decade of training in the family business. In the years since, she's put her own mark on the brewery, most notably with the Forgotten Fortune bottling. Imada-san revived an heirloom variety of Hiroshima rice called Hattanso, previously only conserved in seed banks, and replanted it for the first time in over a century. After years of experimentation, she's dialed in the exact brewing specifications and crafts this wonderfully clean, vibrant sake with a undercurrent of salinity and umami. The nose is delicate with notes of melon, cucumber peel and steamed rice, and the palate shows great acidity and crisp dry finish. Hiroshima is famous for its oysters, and this sake is a perfect pairing. Delicious with all types of shellfish and seafood, this sake also pairs wonderfully with salads and other light vegetarian fare. Oskar Kostecki
Hakkaisan produces sake in Niigata Prefecture, and they are a benchmark for the clean and elegant style of the region. Niigata is known as snow country, and in this particular case Hakkaisan is using the tradition and natural bounty of Niigata to create a unique and interesting new addition to their line-up. A yukimoro is a structure filled with snow all year around that allows for the storage of perishable goods without using electricity. Hakkaisan have loaded theirs with hundreds of tons of snow and age their wonderful junmai ginjo for an additional three years. The massive amounts of snow keep the yukimoro at a constant temperature of three degrees Celcius. Notes of orange, orange blossom, pear, white flowers and lychee on the nose, the palate is broad and rich but direct, with great acidity. Long and complex finish. Unlike most aged sake I have tried, this is very fresh and balanced, without the typical notes of umami or oxidation that usually develop. A few other producers in Niigata are experimenting with snow aging, and we are excited to see where this method goes in the future. Oskar Kostecki
Nanbu Bijin in Iwate prefecture has been brewing premium sake for over a hundred years. The Tokubetsu Junmai is their stalwart, a sake to be enjoyed at any time; easy drinking and unfussy, with nice texture and a clean finish. The nama version is super fun, adding vibrancy and freshness. The nose offers notes of green apple, melon, grass, and blossom. The palate is a touch more savory and shows some steamed rice and toast flavors, as well as more tropical fruit when it warms up, think pineapple and papaya. A little brash when first opened, this sake integrates wonderfully after 15-30 minutes of air. A great entry level nama! Oskar Kostecki
Ryujin Shuzo creates the Oze no Yukidoke line of sake in Gunma Prefecture, just to the north of Tokyo. This small brewery has a long history, going all the way back to 1597, and creates very crisp and mellow sake, mostly due to the very soft water coming from underground sources close to the brewery. With notes of steamed rice, anise, melon, banana, pineapple, and a super dry finish, this is a classic junmai to be enjoyed in any occasion. Oskar Kostecki