THE ESSENTIAL GUIDE TO

Copyrighted material, April 2016 JAPAN

SAKE BREWERIES & PREFECTURES

Takasago (Hokkaido) CHHINNA

Hokkk aia dod NONORTRRTHH KOKORORER A Ama no To (Akita) SEA OF JAPAN Kanbara (Niigata)

Honsn huhu Yuho (Ishikawa)

Yamada Shoten (Gifu) Tentaka (Tochigi)

Mantensei (Tottori) Rihaku (Shimane) TOKYO Mt.Fuji Elev 12,388 Tensei Taka (Kanagawa) (Yamaguchi)

Takatenjin (Shizuoka) Shikkokku Tozai (Kyoto) Kawatsuru Bushido (Kyoto) Konteki PACIFIC OCEAN Fukucho (Kagawa) (Kyoto) Kyyusu huhu (Hiroshima)

Chiyonosono (Kumamoto) VARIETIES IN JAPAN 700 A.D. TOTAL ~ 100 USED IN VINE CONNECTIONS SAKE = 15 YEAR SAKE IS BELIEVED TO HAVE ORIGINATED IN JAPAN 1,000 NUMBER OF SAKE BREWERIES IN JAPAN TODAY

55% SAKE RICE VS. TABLE RICE HEIGHT: WEIGHT: OF JAPAN’S FARMLAND IS RICE PADDIES sake rice is at sake rice is least 25% taller heavier (weighs 15%-17% than table rice 25-30 grams) AVERAGE ALCOHOL WIDTH: CONTENT: BY VOLUME IN SAKE a grain of sake sake rice has more rice is 20% larger starch, less , & LESS THAN 6% than table rice less OF ALL JAPANESE SAKE IS CONSIDERED SUPER PREMIUM SAKE GRADE LEVELS 31 NON JUNMAI JUNMAI RICE NUMBER OF PREMIUM Brewed using Rice, Brewed using Rice, MILLED SAKE IMPORTED BY Water, Koji Mold, Water, & Koji Mold only TO: VINE CONNECTIONS & Distilled Alcohol (NO Distilled Alcohol) Increasing quality, price, fragrance, complexity JUNMAI 50% SUPER PREMIUM DAIGINJO AT LEAST 2.6% DAIGINJO (50% or more 3.2% milled away)

high quality 6.2% JUNMAI AT LEAST 60% GINJO (40% or more GINJO milled away)

14.2% PREMIUM AT LEAST 70% HONJOZO (30% or more milled away) 73.8% ALL SAKE MADE LOW GRADE JUNMAI FUTSU “TABLE SAKE” FUTSU “TABLE SAKE” Table sake often uses NONO MINIMUMMINIMUM automated brewing REQUIREMENTSREQUIREMENTS processes and high amounts of distilled Futsu represents about 75% alcohol. of the entire sake market. JUNMAI & TOKUBETSU JUNMAI GINJO & DAIGINJO NON PREMIUM SAKE HONJOZO GINJO & DAIGINJO low quality VINE CONNECTIONS SAKE PORTFOLIO

A comprehensive portfolio offering everything from the highest quality everyday sake to the ultimate drinking experience. We have selected top breweries from 13 different Japanese prefectures spanning the entire country, from Hokkaido to Kyushu.

Vine Connections is the leading U.S. authority on Japanese sake and is known for its consistency of quality, supply, and price stability. Our approachable sake education, innovative marketing and packaging, and sales materials truly set us apart from our competitors.

ABOUT VINE CONNECTIONS Vine Connections leads the charge for representing sake and wines that change minds – unearthing high quality sake and wines, regions, and people who inspire you to become part of the VC movement.

Vine Connections is one of the leading authorities and educators in the U.S. for Japanese ginjo sake, along with premium wine from Argentina, Chile, and California.

Based in Sausalito, California, Ed Lehrman and Nick Ramkowsky pioneered the first nationally-imported portfolio of artisan wines from Argentina in 1999, and then introduced Japanese ginjo sake from 11 brewers in 2001. These small, traditional family brewers produce the world's most delicious premium sake. In 2013, Vine Connections’ “The New Chile Portfolio” revolutionized the category with boutique wines from Chile’s diverse appellations. VC also represents a set of unique and innovative California wines.

Vine Connections champions regions and people that deserve to be known.

- UNCORK THE UNEXPECTED - SAKE SENSEI

NICK RAMKOWSKY, the co-founder and owner of Vine Connections, has an extraordinary enthusiasm for championing unknown regions.

Nick started working as a wine buyer at North Berkeley Wine, a well-known wine shop in the Bay Area, while attending UC Berkeley. Upon graduation, Nick moved to France for a year to explore its wine country, and later began working in wholesale distribution when he returned to the US. He started Vine Connections with Ed in 1999 after a trip to Argentina where they had a vision of the great future of that wine country. Soon after, the company seized the opportunity to import sake and became leading experts in the premium ginjo category.

Nick is a visionary who leads VC’s portfolio development, sake and wine quality, supplier relations, and sales strategy.

ED LEHRMAN is the co-founder and owner of Vine Connections, and he pairs a passion for sake and wine with a keen business acumen.

Ed’s wine career started at the New York premier wine shop, Sherry-Lehmann, after he graduated from Duke University. He soon made it to California to get his MBA at UCLA before moving to SF to work at Kendall-Jackson and later Seagram Classics. He started his first business, Passport Wine Club, in 1994 and Nick became one of his main wholesale suppliers. Ed’s sake epiphany came in 2001 at a dinner in SF where he tasted his first group of incredible ginjo sake with several Japanese brewers.

Based in the Sausalito office, Ed is involved in the day-to-day management of Vine Connections. He leads long-term strategy development and oversees all departments.

MONICA SAMUELS is one of the country’s most accomplished sake professionals and leads the Vine Connections team through education, marketing, and sales to drive retail, restaurant, and consumer demand.

With over 9 years of experience, Monica brings a unique perspective to the industry. She was the Sake Ambassador at Southern Wine & Spirits in New York as well as the Corporate Sake Somme- lier at the Samba restaurant group. She has a unique understanding of pairing sake with food, particularly outside of traditional Japanese settings.

Monica holds several professional sake honors, including an esteemed judging role for the annual US National Sake Appraisal. She was recently named a “Top 40 under 40 – America’s Most Influ- ential Tastemakers” by Wine Enthusiast Magazine. Additionally, Monica is a Level 3 Certified Instructor for the Wine & Spirit Education Trust (WSET) and has lectured on sake for the Culi- nary Institute of America’s academic program.

JOHN GAUNTNER is recognized as the world’s leading non-Japanese sake author- ity and expert. John was instrumental in compiling the Vine Connections sake portfolio. A long- time resident of Japan, he has written several books and articles about sake and is often regarded by the industry as the person who made sake popular outside of Japan.

John is the only non-Japanese certified Master of Sake Tasting in the world and has also achieved the very difficult Sake Expert Assessor certification from Japan’s National Research Institute of Brewing. No other non-Japanese in the world has both of these certifications.

He is the founder of the not-for-profit Sake Education Council and has educated over one thou- sand sake professionals worldwide through his Sake Professional Course. STEPS OF SAKE PRODUCTION

RICE HARVESTING RICE POLISHING WASHING SOAKING STEAMING

COOLING 1-2 MOS

steamed rice

60% REMAIN AVG ~48 HRS EACH BATCH ~1 HR

MAIN PRESSING MASH THREE STEP ADDITIONS STARTER KOJI PRODUCTION

raw sake

30-40 DAYS 4 DAYS 2 WEEKS 2-3 DAYS

FILTRATION* DILUTION* BOTTLING* PASTEURIZATION* MATURATION*

6 MOS - 1 YEAR

©2014 MONICA SAMUELS AND JULIE QIU * = steps are optional STEPS OF SAKE PRODUCTION

RICE HARVESTING RICE POLISHING WASHING SOAKING STEAMING

COOLING 1-2 MOS Sake rice is harvested Each batch of rice takes During this soaking in the fall. Most sake A fine white powder about an hour and is Sake rice is polished in a process the water brewers do not own their residue is left on the rice cooked by steam rising vertical mill that slowly absorption rate of the own rice fields, and many after polishing; this is from underneath the rice steamed shaves off the outer rice is determined so do not even use rice from washed off and the rice steamer. The target rice layers of rice. that even steaming can the prefecture where is soaked. temperature of the rice occur later. their brewing facility is 100 degrees Celsius. is located.

AVG ~48 HRS EACH BATCH ~1 HR

MAIN PRESSING FERMENTATION MASH THREE STEP ADDITIONS YEAST STARTER KOJI PRODUCTION

The removal of The fermentation rice and yeast solids process takes between In a small tank (around 15-20% of the total rice (sake kasu) from the liquid. 30-40 days for premium Over the course of four in a batch of sake will be The most common method sake. During this period days, gradually 1/10 the size of the entire raw fermentation), steamed taken to a room called is through an assaku-ki, saccharification and increasing amounts of the Koji Muro, where the which is an accordion- fermentation happens sake rice and koji rice is sake water, koji rice, and koji mold will be slowly shaped machine that simultaneously in what is combined with water and steamed sake rice are grown on the steamed squeezes the sake mash referred to as multiple cultivated sake yeast. added to the tank. sake rice. through a fine mesh. parallel fermentation.

30-40 DAYS 4 DAYS 2 WEEKS 2-3 DAYS

FILTRATION* DILUTION* BOTTLING* PASTEURIZATION* MATURATION*

Bottling is done before or after pasteurization. It Pasteurization is done 6 months to a year of Charcoal fining to remove Water dilution of the is generally thought that to prevent any yeast or temperature controlled any color, remaining sake sake to reduce the bottling before pasteuri- activity in the maturation to fully kasu, or trace organisms alcohol content. zation keeps the sake as bottle, and extends the develop the sake’s from the sake. fresh and unexposed to shelf life of sake. characteristics. elements as possible.

6 MOS - 1 YEAR

©2014 MONICA SAMUELS AND JULIE QIU * = steps are optional SAKE CONTINUES TO THRIVE

millions of liters of sake increase in sake import 4.9 imported to the US in 2015. 47% volume over the last 6 years.

Volume of Sake Imports - Japan to US

6

5 Sake imports have 4 INCREASED 3 every year for the past 15 2 years except during the Millions of Liters Millions of 2009 recession. 1 { 0 2011 1997 1995 1996 1999 1998 2012 2013 2015 2014 2010 2001 2007 2002 2003 2005 2009 2006 2008 2004 2000 SAKE SALES SURGE AT VINE CONNECTIONS 30% 15% 6% increase in shipment revenue increase in revenue increase in points of distri- from 2012 to 2015. from 2014 to 2015. bution from 2014 to 2015.

Source: http://www.fas.usda.gov/gats/default.aspx DECODING A BACK LABEL

Vine Connections was the first importer to develop a sake back label that clearly outlines the important facts for describing or learning about each sake. These include:

BRAND NAME PRODUCT NAME GRADE FLAVOR PROFILE The bottle graph shows ORIGIN the % of each grade of sake produced in Japan, RICE VARIETY USED and the darkened area BREWERY OR SAKE FACT shows the grade level of the particular sake. SAKE SERVING SUGGESTIONS

POURING ETIQUETTE Japanese culture places importance on respecting each other during all customs, including sake consumption. • Pour sake with both hands by holding the neck of the bottle or carafe as much as possible. • Pour each other’s cups when sharing sake.

DRINKING VESSELS • Serve sake in a wine glass for the ultimate sensory experience. • More traditional vessels include wooden box cups (masu), porcelain cups (ochoko), and carafes (tokkuri).

TOP 6 MISCONCEPTIONS ABOUT SAKE

Myth #1 Sake should be drunk hot. Myth #2 Sake is low in acid relative to wine.

There is a great range of enjoyable temperatures Sake lacks the acids associated with wine (tartaric to drink sake, but serving it steaming hot masks its and malic), but it is higher in amino acids than wine subtlety and exacerbates the alcohol. is. This makes it a perfect pairing for food. Myth #3 Sake is high in alcohol. Myth #4 Sake should be cheap.

Sake yeast is only capable of fermenting a bever- Large format bottles of table sake are inexpensive, but age until it reaches 20% alcohol, and the sake is the same is not true for premium sake. The high quality usually diluted afterward to bring down the level raw materials and the careful precision that goes along of alcohol to 14 to 18%. with crafting the beverage is very expensive. Myth #5 Sake causes hangovers. Myth #6 Sake oxidizes in the same amount of time as wine does. Excessive drinking of any alcohol will eventually cause a hangover. However, premium sake has no Once opened, premium sake will remain fresh for sulfites, additives, or preservatives, which is what at least one week. Some sakes stay fresh for even longer! many people to believe to cause hangovers. 酒 原酒

吟醸

地酒

乾杯

生もと

石

麹

古酒

蔵

酒母

飲み会

酒飲み

精米歩合

心白

- 酒

杜氏

特別

山廃

酔っ払い

HOW TO BUILD A SAKE RETAIL SHELF SET

Sakee IntroIntro: shelf space for 4 sake SKUs TRY: Tozai Blossom of Peace Blossom Tozai TRY: SIZE: 720 ml TRY: Tozai Typhoon Tozai TRY: L SIZE: 720 ml or 1.8 Maiden Snow Tozai TRY: SIZE: 300 ml or 720 TRY: Tozai Typhoon Tozai TRY: Living Jewel or Tozai SIZE: 720 ml

1 Sake for Drinking 1 Entry Level 1 1 Plum Sake Warm & Cooking Premium Cold Sake (Cloudy Sake)

Sake Stepping Up: shelflf space fforo 6 sake SKUs + TRY: Takatenjin Sword of the Sun, of the Sun, Sword Takatenjin TRY: of Discovery, Dance Rihaku or Promise, Shared Chiyonosono of Wisdom Well Tozai SIZE: 300 ml or 720 TRY: Konteki Tears of Dawn, of Dawn, Tears Konteki TRY: or of Simplicity, Pearls Konteki Droplets Divine Shizuku Ginga SIZE: 300 ml or 720 1 Premium Sake, 1 Super Premium Sake, Elegant & Complex Daiginjo or Junmai Daiginjo

Sake Pro: shelf space for 12+ sake SKUs + TRY: Fukucho Moon on the Water, on the Water, Moon Fukucho TRY: or Nanbu of the Fox, Bride Kanbara Southern Beauty Bijin SIZE: 300 ml or 720 of the Centuries Rhythm Yuho TRY: Clouds Dreamy or Rihaku SIZE: 300 ml or 720

Additional Junmai Ginjo Additional Categories: Selections kimoto, yamahai, sparkling, dry nigori AMA NO TO

The epitome of the “local” farm-to-table movement, Ama No To only uses rice, water, and labor from its own prefecture.

WHY DOES AMA NO TO STAND OUT?

1) This is a true “Grower’s Sake”—the rice growers also make the sake, creating an intimate synergy with the raw materials. They only use rice from fields close enough to see from the brewery.

2) Ama No To translates to “Heaven’s Door,” referring to the prefecture which is at the northernmost tip of Japan. The label image is an icon of good fortune from Amaterasu, the Shinto Sun Goddess who is

believed to have brought light to the world and cultivated Japan’s first rice fields.

3) Toji Moriya-san is a critically acclaimed chef who brews his sake specifically to improve a meal.

BREWERY LOCATION: Akita Prefecture

SAKE

• Heaven’s Door (Tokubetsu Junmai): This incredibly well-balanced and complex sake takes its time to express itself in the glass. Layers of dried flowers and baking spice give way to savory salinity that make this sake the perfect pairing for pickled and fermented foods.

All rice is farmed within sight of the brewery.

FUKUCHO

Fukucho’s female brewery owner, Miho Imada, is also the Toji – a rarity in Japan to have

both jobs done by the same person.

WHY DOES FUKUCHO STAND OUT?

1) Hiroshima is the birthplace of Ginjo sake and is known for remarkably soft water that requires expert skill to use in sake production. Once mastered, the soft water enables a highly controlled, precise fermentation, resulting in vibrant fruit aromas.

2) Miho-san’s passion and curiosity for sake brewing is truly amazing: to date she has revived a local heirloom rice that was out of use for hundreds of years, created her own hybrid yeast starter, and

experimented with brewing sake using white koji.

3) There are around 30 female tojis in Japan, but when Miho-san started brewing there were far fewer.

Her extreme dedication to her craft encourages the future of women in this industry.

BREWERY LOCATION: Hiroshima Prefecture

SAKE • Forgotten Fortune (Junmai): Miho-san revived Hattanso rice, an extinct heirloom breed, by devoting over 10 years of

her life to learning how to grow it and brew with it. She mills the rice less than most Junmai sake because she believes it results in the best expression of its flavor, balance, and complexity. Hiroshima has more oyster beds than anywhere else in Japan, influencing the amazing pairing offered with oysters. • Moon on the Water (Junmai Ginjo): This vibrant showstopper aromatically jumps out of the glass and will make you fall in love with sake. It is a natural match for sweet, succulent shellfish like lobster and scallops, but surprising pairings like

bittersweet chocolate work, too. Seaside Sparkling • (Junmai): Sparkling sake made through secondary fermentation in bottle. Crisp notes of lemon-lime and apple aromas with a soft, frothy finish that pairs well with seafood.

President and Toji Miho-san

KAWATSURU

Known for its rice-driven style with elegant, rich texture, Kawatsuru pays respect to the crane that symbolizes longevity and good fortune.

WHY DOES KAWATSURU STAND OUT?

1) Located on the beautiful island of Shikoku, the brewery translates to “river crane,” named after lucky local sightings of the culturally symbolic bird.

2) The president recently promoted a longtime female brewery employee to become the toji. Toji Miki Fujoka is married with two young children (almost unheard of in the sake industry). She is serious, soft-

spoken, and incredibly hardworking. Her sake is characteristically round and feminine.

3) Using almost all locally grown rice, Kawatsuru brews sakes that are soulful, round, and structured without being high-tone or showy.

BREWERY LOCATION: Kagawa Prefecture

SAKE

• Crane of Paradise (Junmai): Textured and mineral-driven with defined notes of grapefruit and a grassy, bright and lifted finish. Pretty aromas and a delicate earthiness resulting in a rich, deeply satisfying style. Described as

“umakuchi,” a combination between sweet, dry, and flavors.

Toji Miki Fujoka

TAKAHIRO NAGAYAMA

Takahiro’s estate rice growing philosophy cultivates regionally focused sake full of tension and balance.

WHY DOES TAKA STAND OUT?

1) President/Toji Takahiro Nagayama is passionate about his estate grower-producer style sake, allowing him to brew sake that represents his personality and to reach all the people who drink it.

2) “Taka” is the first character of Takahiro-san’s name and means “noble.” His unwavering discipline and commitment to technical precision result in elegant but restrained sake.

3) After learning about wine, Takahiro-san transformed an average mid-sized brewery to one that focuses

on small production, premium quality, and junmai-only brewing. His “think global, act local” ideology and brewing style of energetic tension have gained a cult following in Japan.

BREWERY LOCATION: Yamaguchi Prefecture

SAKE

• Noble Arrow (Tokubetsu Junmai): Well-defined but restrained aromas with flavors of melon rind, lime leaf and mint. This sake is mineral-driven with structured acidity and roundness – a timeless style that is not over the top like many other cult sakes.

Takashiro Nagayama Brewery

YAMADA SHOTEN

This husband-wife team brew sake in a classic style in the same way their ancestors handcrafted it, continuing deep-rooted traditions.

WHY DOES YAMADA SHOTEN STAND OUT?

1) Made in an ultra-handcrafted and traditional style, the kanji on the label translates to “nothing has changed since the beginning.” This is also the smallest brewery (280 koku) that Vine Connections represents.

2) Yamada Shoten was founded in 1868 and the Yamada family continues to mill their own rice in-house

like their ancestors did without access to technology (unheard of for such a small-production brewery). They brew at ambient temperatures without heating or cooling controls.

3) Located in Gifu, a remote, mountainous area known for hiking, skiing, fishing, and natural hot springs.

BREWERY LOCATION: Gifu Prefecture

SAKE • Everlasting Roots (Tokubetsu Junmai): Savory and rustic style with smoky, nutty aromas. Flavors of melon, orange, and clove spice. This 900ml bottle is perfect for sharing.

Yamada Shoten Brewery