Gary I.
Yelp
Japanese Sakè (sah keh) made in the high country of northeastern Arizona by a Tōji/master Sakè brewer from Yokohama, Japan seems like a mirage in the dry, arid, high desert in an area known more for Navajo Native American culture than creation of East Asian libations.
On the return trip to see the total solar eclipse in Dallas, I went on I-40 to visit various iconic Route 66 towns on the Mother Road, Holbrook being one of them.
I called Arizona Sakè around 8am as I was approaching Holbrook to see if I could get an appointment and got a prompt text message saying that Arizona Sakè would be ready for me at my eta at 9:30am.
Atsuo Sakurai (ah tsoo oh · Sah koo rah ee) is the mastermind behind Arizona Sakè who has created a rare type of Nama/unpasturized Sakè (sah keh) that still has active probiotic yeast left from the fermentation process as his chef d'oeuvre/masterpiece since it won best in class at the Los Angeles International Wine Competition and gold in the Tōkyō Sakè Competition 2018 for Sakè made outside of Japan.
His technically well finished yet unorthodox Sakè definitely has unique flavours with roots in northern Arizona that will go well with American BBQ, steaks, game meats, hamburgers, hot dogs, and I would suspect Navajo cuisine. At the same time, I can see a pairing with red meat Sashimi like Hon Maguro & fatty cuts like Toro & Hamachi.
Be ready to sample about 3 different Sakè:
1) Junmai Ginjo Class, Nama, "The Premium One": Nama means raw, uncooked in Japanese which in this case means unpasturized. That means that the Kōbo/yeast & Kōji/special mold, which help change starch into alcohol, are still active to help add more beneficial flora into the digestive system. Refrigeration is suggested to keep the Sakè fresh.
Rich, smooth sweetness yet touch dry with bit of ripe pear & apple along with toasty, light nuttiness balanced by a bit of refreshing acidity. It's a pleasing, robust Sakè that will definitely pair well with American Barbecue or meaty, beefy hamburgers.
2) Navajo Tea Sakè I Googled Navajo Tea and learned that it is the desert plant known as greenthread. The greenthread stems in the bottle add an unmistakable high desert vibe to this Sakè.
Faint cherry blossom, green plum. Sweet, smooth, earthy toastiness. I paired Taiwanese Lobster with heavy hoisin sauce, garlic, red chiles, and it went well.
3) Herbs & Bitters: Cinnamon, French thyme, musky, earthy, touch smoky, apple pear cider. Really went well with Carré d'Agneau/lamb chops marinated in rosemary, garlic, cracked black pepper.
4) Prickly Pear Sakè: Bright magenta colored!!! Smooth, fruity, may be the best for preprandial apéritif to whet the appetite before start of the meal. Or as a chilled sipping Sakè.
Arizona Sakè's big, bold flavours may not always pair well with classic Japanese Èdo Maè Sushi nor Sashimi. But can handle California Sushi where mayonnaise, Sriracha garlicky chile sauce, and extra sweet "eel sauce" hold reign.
Also, Japanese Tempura, Nimono/ soy sauce braised cooking would work well. Arizona Sakè's strength lies in being great with non-Japanese cuisines such as other Asian cuisines, Middle Eastern, Mexican, Italian, etc.
Arizona Sakè is definitely worth a detour when in northeast Arizona. 5 stars for a unique Sakè experience found no where else in the Sakè universe.
Btw, hope that you found Chateau Roumier, Sauternes, 2020 to be of interest for your sophisticated palate.