H IDEYOSH I B R EWERYSuzuki Shuzoten – Founded 1689Suzuki Shuzoten is one of the oldest continually operating sake houses in Japan, and one of Akita’s mostwell known and respected breweries. Founded by Matsuemon Suzuki in 1689, the brewery has been run bythe Suzuki family for 19 generations. The name Hideyoshi was given to the brewery by the local lord Satake.It is said that he tasted all of the sake in Akita and judged the sake of this brewery to be the very best. Hide,“excellence,” and Yoshi, “goodness,” refer to the high quality of the brewery’s product, while the combinationof the two words form the name of the legendary feudal warlord Toyotomi Hideyoshi. For over threecenturies, Suzuki Shuzoten has strived to live up to the high standards set by the Hideyoshi name.How has Suzuki Shuzoten been able to brew such premium generation after generation? The answerbegins with the sake rice they use, which is almost always of higher quality and milling than is typicalfor the classification. This yields smoother sakes, with incredibly long finishes. Furthermore, the breweryis committed to using only local Akita rice, imparting the deep, rustic flavors to that their sakes soexceptionally food friendly. Add to that the skill and dedication of long-time toji Shigemasa Ishizawa,and you can see why Hideyoshi sake consistently finishes strongly at competitions.The brewery has developed a reputation not only for producing at a high level, but also for making sakesthat are truly unique. There can be no better example of this than the remarkable Flying Pegasus DaiginjoKoshu. Limited to a production of only 300 bottles a year, it is made using a blend of 3, 5 and 8 year agedsake, combining the unique attributes of each into an infinitely complex whole. With suchhigh-quality, singular sakes, it is no wonder that Hideyoshi sake has been embraced by connoisseurs andnovice sake drinkers alike.

HIDEYOSHI LACHAMTE CARBONATED SAKE – 280ml

MILLING: 65%RICE: Akita Komachi

SMV: -79ALCOHOL: 8%SERVE: Chilled

A playful straw-lemon in color with medium-fine perlage and a persistant mousse, thissparkling sake shows lively notes of whitepeaches and honeysuckle that are underscoredby hints of toasted almonds and minerality. Onthe palate, this sake is demi-sec with a perfecttexture and zesty acidity that unfold over alengthy finish.

HIDEYOSHI NAMACHO HONJOZO

300ml

MILLING: 65% RICE: Menkoina

SMV: +0.5 (Semi-Dry)ALCOHOL: 14%-15%

SERVE: Chilled This once-pasteurized sake is distinguished byits freshness and clarity, with hints of toastednuts fresh bread, and lychee. Mildly sweet, itsdepth and vibrancy allow it to pair well withcrisp salads, tempura, sashimi and poultry.

HIDEYOSHI FLYING PEGASUS

DAIGINJO KOSHU – 720ml

MILLING: 40%RICE: Yamada Nishiki

SMV: +4.5 (Dry)ALCOHOL: 16%-17%

SERVE: Chilled The symbolic golden gourd is but a humblevessel for this exceptional, limited-productionDaiginjo. It is an exquisite blend of 3, 5 and 8year aged, ultra premium sake. Meticulousaging retains both the crystal clarity and ele-gant aromatics of dates, nuts, and dried mush-rooms. Pair with fine cheese, foie gras andwagyu, or savor alone as an after dinner drink.

F O C U S : Aged Sake (koshu)

Most sake is consumed fresh, stored for only acouple months at the brewery and drank withinabout a year of bottling. Some brewers, however,choose to age a small amount of their sake,sometimes for up to 5 years or more. This extramaturation allows the sake to continue to de-velop, typically imparting a yellow hue and in-tense, earthy aromas. Sake can be aged intank or bottle, at room

temperature or refrigerated, and each of these decisions willhave an impact on how the sake matures. A well-aged sakbecomes deep and complex, offering yet another way toenjoy this extremely versatile beverage.

Brewery AwardsWine Spectator’s Top Recommended Pick 2013Los Angeles International Wine and Spirits 2012 GOLD MEDAL

International Wine Challenge 2011 GOLD MEDAL

National New Sake Tasting Competition 2008 GOLD MEDAL

Tohoku Regional Sake Tasting Competition 2008 HONOR AWARD

International Wine Challenge 2008 SILVER MEDAL

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