Posts Tagged ‘sake’

Check out our second restaurant coZara

December 12th, 2014

Our second restaurant, coZara was named one of the best new openings in 2014 by Philadelphia Weekly and received 2 bells from Craig Laban. We have sushi, yakitori and teriyaki on our menu.

 

coZara is located on 33rd and chestnut, call for a reservation 267-233-7488. You can make a reservation on line at www.opentable.com

FINAL 02_IL01A_Cozara Logo.

 

Check out the website www.cozaraphilly.com

Michinoku “Otokoyama”

February 23rd, 2012

"Otokoyama" Means Man's Mountain

 

Michinoku brewery founded over 340 years ago, they found the best mountain range in Hokkaido to produce their sake. It was called Otoko Yama, or man’s mountain. They chose Mt. Taisetsu, with it’s jagged edges and it’s steep cliffs. The spring they are using is shikomimizue spring. Freshest water they could find, light refreshing and all naturally filtered by the Taisetsu mountain.

 

Winters are cold, springs and the sea freeze regularly. Perfect time to make a sake light and fragrant and a sharp finish just like the mountains themselves. At a +14 on the SMV (Sake Meter Value) the crispness is great for sashimi, oysters and cold water crustaceans. With a hint of melon, this sake is just right for Zama’s Omakase.

Saiya Yuri Masamine

February 15th, 2012

This is an excellent sake, rich and viscus. It coats the palette and prepares your mouth for the wasabi or anything spicy. The rice they use is Hitomibore, well-known for rich flavor, moderate stickiness and second largest production in Japan. This rice is milled down to 68%, keeping that rich rice flavor in the palette. It shows fruit on the nose with a clean finish. On the SMV, sake meter value, it is +2.5. This sake is great with spicy tuna or any other spicy fish rolls and great with sushi roll with many different components.