Ota Shuzo ‘Kokoro’ 2020
Ota Shuzo was founded in 1874, the owners are descendents of Ota Dokan, the famous samurai who built Edo castle, the present imperial palace in the centre of Tokyo. The Ota family is the proud owner of a beautiful old brewery on the old trade route from Tokyo to Kyoto.
Made from Tamazakae rice grown in Shiga by the brewery. This full bodied and dry Sake has plenty of umami, a touch of spice and wonderful texture. A very versatile Sake that can be drunk cold, at room temperature or gently warmed.
Miyako Bijin ‘Pink Label’ 2018
The Miyako-Bijin brewery is located in south Awaji Island, the largest island in the Seto Inland Sea. Miyako-Bijin believe in focusing on quality over quantity and use the traditional method Tenbin-Shibori, where a wooden beam press is used to press their sake rather than a modern commercial press. This method is rare to see as it takes twice as long to press the sake, with less liquid resulting. The Pink Label is pasteurised only once at bottling, rather than the normal ‘twice pasteurised’ method of the majority of Sake. A soft savoury style of Sake the Pink Label has a lean-medium weight with balanced fruit, earthy undertone and a hint of smokey spice.
Akishika 'Okarakuchi’ 2018
Ōkarakuchi is the ‘house’ dry-style of sake from Akishika Shuzō. The word ‘kara’ means ‘dry’ in Japanese and in this case ‘Ō-kara-kuchi’ means extra dry palate. This sake has an intensely spicy nose with hints of honeydew melon and lychee. The palate on the Ōkarakuchi certainly possesses a mineral-like dryness that lingers with balanced acidity.
Heiwa Shuzo Tsuruume Yuzushu
Made with one-year-old Junmai Sake and Yuzu juice, at a 1:1 ratio from yuzu fruit is grown in Wakayama. The yuzu is juiced with the peal on giving the full fruit flavour, sweet, sour and bitter. An amazingly fresh aroma of yuzu with the tart citrus character followed by sweet freshness.
Mixes perfectly with soda, drunk over ice or to just have a cheeky swig every time you pass the fridge.
Igeta ‘Koikuchi’ Dark Soy
Aged for 3 years. A traditional shoyu best used for finishing or seasoning.
Mitsuhiro Ceramics ‘Guinomi’ Sake Cup
Matsuda Mitsuhiro was born in Osaka in 1962. Before starting a career in ceramics, Mitsuhiro-san worked at a museum, working his way up to curator. In 1995 he decided to follow his father’s footsteps and become a potter. He returned to his hometown to work with his father and build his own kiln. Ceramic artists in Japan give their Kiln (Kama in Japanese) names and this becomes the name that their work goes by. Mitsuhiro-san’s Kiln is called Kumano Aiga Kama. It is named after the region where it is located in a very mountainous part of Wakayama prefecture. It is these mountains and their vegetation that are the source of his clay and glaze. He digs all his own clay and experiments with locally sourced wood and vegetation to make his glazes. Using traditional methods and striving for beauty, his works are meant to blend into and become an integral part of their users lives
We have been fans of Mitsuhiro-san and his work for many years. After an enjoyable meeting in 2017 we were able to convince him to commission some Sake pieces specifically for Black Market Sake. These are all one of a kind clay & glaze combinations in shapes created specifically for the Australian market. Truly incredible to be offering these beautifully functional handmade items in Australia.