Kato Sake Works, Junmai
Staff Pick

Kato Sake Works, Junmai

Item # 49828 750mL

A dry junmai sake made from Calrose rice polished to 60%, this is a love child between Tokyo and Brooklyn. Founder Shinobu Kato hails from Koenji, a neighborhood that reminds him of Bushwick, where Kato Sake Works calls home. Pair this medium-bodied, fruit forward sake with a bacon, egg, and cheese.

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Sake Meter Value
4
Country
USA
Prefecture
New York
Sub-Region
Brooklyn
Producer
Kato Sake Works
This item is featured in a tasting on: tasting date
This item is featured in: WineClub
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Staff Pick Notes

Shinobu Kato was born in Tokyo, Japan and worked tirelessly to establish himself in the technology and communications industry. In 2004 Shinobu moved to the US to pursue a degree in business, aiming to take his career even further. Throughout all of this hard work one thing has remained consistent, his passion for Sake! Shinobu left the corporate world and moved to NYC to start a sake brewery in 2016. This flagship Junmai from 'Kato Sake Works' is made from 'prure rice', milled to remove at least 30% of the starchy outer shell of the rice. Beyond that the sake is brewed without additives or added alcohol to exemplify the true character of rice. Flavors of fuji apple and prickly pear refresh the pallet while a subtle note of honey bring beautiful riches to the sip.

- EC

Glossary

New York

New York winemakers have embraced international varieties and hit the ground running. The Hudson River Valley is home to the oldest vineyards in New York State. Bordeaux varietals are at home in Long Island’s maritime climate. The Finger Lakes harbors a burgeoning winemaking community where many natural-inclined producers focus on dry still wines. No longer is our fair state synonymous with Concord grapes and Manischewitz; look for brilliant iterations of Pinot Noir, Riesling, Cabernet Franc,...

Read more about New York
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