I’ve not heard of Uncle Fossil before but there’s a few questions embedded in there. @pomodoro please correct me on anything I got wrong as I think you’re more knowledgeable than me.
First, age of bottle can have impact. For instance, I had a bottle of Date 7 at a restaurant and the owner said he’d tried some several months ago and that it had completely changed from sweeter to more dry. He enjoyed it much more. I also had a fancy bottle I bought pre-COVID that I opened maybe last year and it was wonderful.
I’ve also heard that sake is kind of like beer and it should be drunk fresh. I’ve also heard of people purposely experimenting with aging bottled sake. And then there’s the sake that is aged by the brewery like Hakkaisan’s Yukimuro I think which is aged in snow multiple years. Long story short, age changes the sake and sometimes that’s great and sometimes that’s not so great.
You haven’t mentioned anything about the kind of sake you’re buying and drinking though. I think a general rule is that Junmai Daiginjo and Nama sake specifically should be kept chilled. If you don’t properly store them, then yes I’d expect them to lose their unique characteristics which include aroma, effervescence, etc. I’ve had a sake I drank in Japan which I then proceeded to drink multiple times in the US and the first few times I had completely different tasting experiences. I’ve heard stories of brewers coming over and trying their own product and finding it tastes different. I generally attribute this to improper storage during transit.
While I’ve had a couple good experiences getting orders from True Sake in SF down to SoCal, I do try to make sure the weather is on the chillier side to hopefully reduce issues from transit. With this Uncle Fossil, my questions become: where is there warehouse? How are they storing the sake (are they refrigerating their more sensitive sake)? How are they mailing it to you (is it air conditioned or just as is)? How long is it spending in the mail? Heat definitely can impact the sake and I remember you shouldn’t store sake in direct sunlight. A quick Google of Uncle Fossil does not encourage me on their storage practices but if it works for you then it works.
They claim their inventory is stored in a climate controlled warehouse so I am assuming their sake is as well but I suppose all warehouses in Socal are somewhat climate controlled and that doesnt mean K&L cold. I’m in the Bay Area and they are in what we call SoCal (San Gabriel / Irvine / Arcadia). Delivery has been pretty quick but I have also only ordered in the winter just to be safe.
Given reasonable storage conditions, I’m wondering what would be a sell-by date you all would look for (assuming noted). I’m guessing 6 months is kinda standard that we would get around here and over a year its a bit dated? All things being considered I’ve heard younger is better (unless aged on purpose) but is it reasonable to assume one can get sake younger than a year?
Some (not many) sakes are made to age or aged before sale. Some need to be drunk fresh (and should be kept refrigerated from the brewery to the consumer). So there’s no general rule applicable to all sakes.
Younger than a year is tough for US but more likely these days I think. We get a lot more inventory and feels like the whole sake retail game has levelled up. If you’re in Bay Area you have amazing options at True Sake and Umami Mart so I’d really turn to them if they have what you want. I see a lot of rare exclusive type sake at Uncle Fossil so if that’s what you’re buying I think it wouldn’t hurt to ask. The pictures of the Irvine store didn’t look great but the SGV store looked better so maybe they do store well and it is indeed a matter of age.
Again, as to sell by and drink by, robert’s link is pretty much it. It really does depend on the specific sake. For example, I just bought several Tamagawa’s at the Hi Time tasting last night and am not planning to touch at least 2 or maybe even all of those bottles for several years. But that’s more because it’s a Tamagawa sake.
I think the tastings cleaned out almost all the Tamagawa inventory they brought lol. Online, I only see 3 bottles of Icebreaker and 1 bottle of White Label in stock. There were at least 6 at the tasting and they warmed 2 of them so you could do a side-by-side cold vs warm. If you have an Instagram, you could try DMing Veronica who is their main sake person and seeing if they have additional stock: https://www.instagram.com/veronica_tinybubbles/.
Icebreaker is quite nice and they recommend serving it with ice. It is a cleaner sake but with a little more impact that the ice helps to round out.
As for White Label, that’s a more “typical” Tamagawa sake. We had this cold only and it was fine at that temp but it would probably be awesome warm, maybe even better at room temp. Philip said he felt their sake worked great with food and at all sorts of temperatures. I wouldn’t get too worried about warming to a “correct” temperature either. They used an electronic kettle on their other warmed sake and the results were great. Basically, Tamagawa sake seems to be a very flexible sake by their account so you don’t have to follow the standard “rules” as closely.
If you they do have more stock or you’d like some recommendations on what to get, feel free to DM. If you do stop by and they still have it, maybe you could try the Den #18.
I may go next week and pick up Den 18, Born Gold and try one of the Brooklyn Kura. Have not tried anything from Brooklyn Kura. Do you have any experience with these sakes?
If any of the Tamagawa is still available I’ll pick up one of each. Still showing 3 icebreaker and 1 white label online.
Tried all, would say they’re all good picks in my book. Den 18 I have 3 (small) bottles in my fridge because I accidentally bought an extra lol. If they’re out I’d be happy to gift you one. I’m a fan and one of my favorite sake produced within the US.
Born Gold I’ve had a few times before and think it’s good but I haven’t had it in a while. I would be happy to drink it but wouldn’t seek it out at this point. If my memory is correct I think it’s closer to a typical Junmai Daiginjo type. I’d probably opt for trying different sake from Born at this point to see if they do something I’d prefer more.
I’ve enjoyed Brooklyn Kura as well and think they make good sake. Last I had was Blue which was solid. I remember bringing it to a small gathering with friends and everyone enjoyed it. Haven’t had it in years but if it weren’t for my fridge being full of unopened bottles of sake then I’d probably have picked one up myself.
After going to the Tamagawa tasting last night I’m really jealous of your brewery visit if you make it. I wish their brewery wasn’t so far out from Kyoto.
It’s a 2.5 hour drive each way, but I’m going to just make a fun half day of it because I love sake and I’m sure the scenery and view out there isn’t too shabby
Looks like some good sipping @pomodoro. I’d love to see the back of the bottles to read what they are (sorry don’t speak/read Japanese) if you took a photo.
They’re mingling with other bottles in my recycle bin now. Some of the bottles are ones I brought back from Japan so their labels are in Japanese anyway, but I’ll give you some of my impressions.
From right to left, starting with the beige label.
Hirotogawa (Fukushima), Tokubetsu Junmai. It’s a touch sweet, banana and ripe melon like. I actually had this earlier in the year at Sushi Hashimoto paired with kohada, where the sweetness was a nice balance with the vinegar taste. Good, but better with food (I want to try this with a nanbanzuke). Smooth, rich but not heavy. Got it in CA.
Gakki Masamune (Fukushima), Junmai Junjo. One of my go-tos for a clean, light, vibrant sipper. This summer I drank a lot of modern brews and every Gakki Masamune I’ve had was a delight. Got it in CA.
Gakki Masamune, “Black Drum” Daiginjo Type-C. Even better. Brought this one back from Tokyo.
Nabeshima (Saga), yamadanishiki junmai ginjo. Nabeshima is probably one of my top 5 sake brands. I was introduced to it at Aka Oni izakaya, and have since really enjoyed their lineup in Japan. I love their finish and slight efervessence. This one isn’t my favorite of theirs, but still good. Got it in CA.
Jikon (Mie), Senbon Nishiki. Berry-like sweet with a sharp finish. I prefer the Hattan Nishiki variety, to which it’s comparable. Got it in CA.
Jikon, Tokubetsu Junmai. Friend in Tokyo gave it to me to bring back. Balanced, refreshing, softly sweet, one of the better bottles I’ve had at home.
Nichi Nichi (Kyoto), Aiyama, from 3rd brewing season. Brought this back from Japan. Of the 7 or so varieties of Nichi Nichi I’ve tried, this one had the least impression on me. It’s a bit bitter and finely gassy, clean and very faintly sweet. I understand this one is supposed to be special, but not getting caught up in the label or rarity, it kind of underperformed for me. The rest of the lineup has been more impactful to me, but when in the mood, Nichi Nichi is always refreshing. I think it needs to be paired well though; I’ve had the same Nichi Nichi (“Our Rice Field”) paired poorly before but didn’t realize its greatness until it was paired more correctly.
Tenbi (Yamaguchi), Junmai Ginjo. Another one of my go-tos. Clean, crisp, delicious, only drawback is it’s getting more expensive. Had this many times at home and several times in Japan, too. Got it in CA.
Ohmine (Yamaguchi), 3 Grain omachi. Delicious and another go-to. I drink the 3 Grain yamada a lot, but as an omachi this one’s great. Got it in CA.
Usual ones at home are by Gakki Masamune, Tenbi, Ohmine, Senkin, and whatever I’ve brought back from Japan. There are many, many new ones I’m excited to try in Japan later this month!
Excellent list and review of them. Am also bookmarking and seeing if I can find these in the Bay Area!
I did attend Sake Day and it was a really fun event. There was a rediculous number of booths and sakes in each. Unlike some of the wine tastings like this which I have attended where a booth might have 1 or 2 wines, max 3. These booths rarely had less than 3 and often 5 or more. Some had volunteers manning them and others brand ambassadors. Mixed bag on how much they could tell you about the sake, but all super nice. I tried over 45 samples but rarely everything a booth had to offer.
Since you are using the same glass throughout, bolder, more forward sakes I found showed better. That’s not necessary what I prefer but if for example you try a cedar aged sake, your glass even after rinsing is probably shot for a subtle sake at least for a bit. So, for me, the event was more about getting general exposure to some brands and a rough idea if I would like their offering.
I was surprised by the Dassai Blue as I didn’t realize they were making down to 23. Hard to compare it fairly due to the glass but I would like to do a side by side at some point.
IWA 5 was pouring the Assemblage 4 which I thought was good. Unfair to compare in this environment to the prior versions but 2 and 3 they said were still available so one could do a vertical if wanted. They may release more of version 1 which would be fun to see how aging changes it. For sure the best organized booth display mainly since only pouring one bottle unlike the others.
The brand Seven had I think 6-8 bottles in their booth but the “Small Batch” versions I thought were some of the best in show. Gold is the most highly polished at I think 40% and delicious but Green at 60% was very nice and Red at I believe 50% had the most flavor.
I’m sure there is a better way to methodically taste all of the sakes than my jumping around to the shortest line - next year. Overall - really well run event, impressive amount of vendors, sakes and a lot of fun. Would love to see a professional review of what was there so I could try and match up what I tried but not sure that’s a thing the organizers do.
Nice seasonal synergy. The collabo’s name “Tsukihi” : : moon/month days: time : “everyday is a good day” / (“nichinichi kore konichi”) : mid-autumn festival : character Hibito in the manga makes a journey to the moon (his name sounds like the brewery and his birthday was on Tsukimi festival around the sake’s public release date). Really nice brew, for me up there with the best of Nichi Nichi, or as some might say, niche nichi. The brewer said the intention was to make it light like the moon’s gravity.
Good on a hot, late-summer day with otsumami of shirasu and ume oroshi - soft, subtle, refreshing impression. And I love these kinds of brews with octopus appetizers as well; the texture is so nice with some pleasant chew near the beginning of a meal. Then the quality of the wasabi or salt stands out, too.
Some of the bottles are ones I brought back from Japan so their labels are in Japanese anyway, but I’ll give you some of my impressions.
: moon/month days: time : “everyday is a good day” / (“nichinichi kore konichi”) : mid-autumn festival : character Hibito in the manga makes a journey to the moon (his name sounds like the brewery and his birthday was on Tsukimi festival around the sake’s public release date). Really nice brew, for me up there with the best of Nichi Nichi, or as some might say, niche nichi. The brewer said the intention was to make it light like the moon’s gravity.