Drinks

Sake Classifications

Sake in the six classifications below is known collectively as “tokutei meishoshu,” or “special designation sake,” and can for all intents and purposes be considered “premium sake.” It constitutes only about 20% of all sake produced. Sake collectively known as “ginjo-shu” can be considered “super-premium sake.” Ginjo-shu and its subclasses constitute only the top 6% of all sake produced, and represents the pinnacle of the brewer’s craft.

Junmai Daiginjo-shu
A subclass of junmai ginjo-shu, brewed with very highly polished rice (to at least 60%) with even more precision and labor intensive methods. The pinnacle of the brewer’s art. Generally light, complex and fragrant.
Junmai Ginjo-shu
Brewed with labor-intensive steps, eschewing machinery for traditional tools and methods, using highly polished rice (at least 60%) and fermented at colder temperatures for longer periods of time. Light, fruity, and refined.
Junmai-Shu
Made with only rice, water and koji mold. The rice used must be polished to at least 70%. Often a full and solid flavor profile, clean and well-structured.
Daiginjo-shu
A subclass of ginjo-shu below, brewed with very highly polished rice (to at least 50%) with even more precision and labor intensive methods. The pinnacle of the craftsman brewer’s art. Generally light, complex and quite fragrant.
Ginjo-shu
Brewed with labor-intensive steps, eschewing machinery for traditional tools and methods, using highly polished rice (at least 60%) and fermented at colder temperatures for longer periods of time. Light, aromatic, fruity, and refined.
Honjozo-shu
Made with rice, water, koji and a very small amount of pure distilled alcohol (“brewer’s alcohol”) to help extract flavor and aroma. Light, mildly fragrant, and easy to drink.

Matching Food and Sake

Although sake may not have the presence of wine, nor the fullness or impact, there are still many styles and countless individual flavor profiles. Each will work well with some food, less well with others. There are several parameters that you can focus on when working with sake and food.

Sake Parameters
Sake is deceivingly complex. Its flavors and fragrances are more subtle than overt. Still, there are several parameters you can work with, definable qualities of a sake, that can either complement a dish, or constructively and favorably contrast it. Here are a few examples of easily identifiable sake qualities. Note that these are but a few examples, and are by no means a standard.
Fragrance
Sake with a prominent fruity fragrance, like some daiginjo sake, will work well as an aperitif, with enough presence to stand on its own and enhance the assertive appetite. Yet, too much of a fruity fragrance (especially the lighter fruit essences commonly found in much premium sake) will not lend to blending with solid, settled dishes like meat and fowl, and may clash with a herbal baked dish. Milder, gently tart or rice-laced fragrances tie in nicely with moderately flavored fish and vegetables.
Sweet vs. Dry
Sweetness in sake, within reason, can support a more full flavored dish, accenting richness and saltiness in the dish. Keep in mind that the sweet-dry range of most good sake is not all that wide; what is sweet for sake is hardly over powering so on an objective scale. Dryer sake can create a nice stage for the freshness and light flavors of fresh seafood.
Acidity
This is one of the easiest of sake flavor parameters with which to work. The acidity of sake is a fraction of the overall acidity of wine, but the acidity presence of given sake compared to other sake is comparable to the acidity of a given wine compared to other wines. In other words, acidity in sake is a proportionally scaled down counter-part of acidity in wine. Sake with a piercing acidity works well with slightly oily foods, like tempura or some baked fish. A slightly milder acidity will serve to spread the flavor of the sake out nicely, allowing the sake to suffuse and more broadly support a medium-bodied dish. Low-acidity sake, with its soft touch, blends well with food with a soft tactile facet to it, like sashimi.
Texture
Soft sake that absorbs into the palate can serve to refresh and cleanse for the next taste and absolving it of any lingering flavors. This is excellent for dishes with complex and busy flavors. More crisp lively sake can function instead as an uppity contrast to equally assertive food flavors like pronounced green spices and peppers.
Freshness-lightness – vs – Settled-earthiness
Fresh feeling, refined and light sake rings solidly true with fresh seafood and light vegetarian fare. Like sashimi and vinegar-laced dishes. Contrast this with sake that has a settled, earthy touch, manifested in traces of bitterness and tartness, acidity and extremely well-rounded tones. Sake fitting this description comes as close as sake can to being a great accompaniment to meat and poultry.

Sake

House – California Medium dry (Served Hot) Small (6 oz) 7 | Large (8 oz) 9
Momokawa – Oregon (Served Hot or Cold) Small | Large | Bottle
Asian Pear – Fruity 8.5 | 11 | 32
Diamond – Medium Dry 9.5 | 12 | 36
Silver – Smooth Dry 9.5 | 12 | 36
Sake Cocktail 7.5
HaruPeach | NatsuGreen Apple | AkiRed Grapefruit | FuyuAsian Pear
Margarita Sake – Lemon and Lime Juice with Sake 7.5
Sake Taster – Choice of Three Premium Jumai Ginjo Sakes (2 oz each – served chilled) 15
Premium Junmai Ginjo Small (6 oz) Hot/Cold | Large (8 oz) Hot/Cold | Bamboo (12 oz) Cold
Kurosawa – Nagano – Dry 12 | 16 | 24.5
Yaegaki Nigori – Hyogo – Unfiltered 12 | 16 | 24.5
Katana – Shizuoka – Extra Dry 12.5 | 16.5 | 25
Hatsumago – Yamagata – Medium Dry 12.5 | 16.5 | 25
Suishin – Hiroshima – Medium Dry 13.5 | 17.5 | 27
Oyama – Nagano – Dry 14.5 | 18.5 | 28
Masumi – Yamanashi – Medium Dry 14.5 | 18.5 | 28
Harushika – Nara – Extra Dry 15 | 19 | 29
Otokoyama – Hokkaido – Dry 15 | 19 | 29
Dewazakura – Yamagata – Dry 16 | 20 | 30
Umenishiki – Ehime – Dry 17 | 22 | 32
Super Premium Daiginjo Small (6 oz) | Large (8 oz) | Bamboo (12 oz) | Bottle
Nigori Genshu – Aomori – Unfiltered 17 | 22 | 32
Onikoroshi – Shizuoka – Extra Dry 19 | 26 | 36
Gekkeikan Horin – Kyoto – Dry 25 | 32 | 48 | 88 Bottle
Kubota – Niigata – Dry 108 Bottle
Shirataki Jozen – Niigata – Dry 120 Bottle

White Wine

Hedges CMS WhiteColumbia Valley ’12 8 Glass | 30 Bottle
Chardonnay 33%, Marsanne 3%, Sauv Blanc 64%
With a touch of citrus, this wine leaves you savoring complexities of
creamy vanilla and ripe summer fruits.
Barnard Griffin RieslingColumbia Valley ’12 8 Glass | 30 Bottle
Bright acidity with a medley of floral, spice and orange blossom
which has characterized this Riesling for thirty years. The finish is dry and refreshing.
Bollini Pinot GrigioTrentino – Italy ‘11 9.5 Glass | 36 Bottle
Discover the taste of an elegantly balanced white wine
structured with a full range of mellow flavors.
Adelsheim Pinot GrisWillamette Valley ‘12 11 Glass | 42 Bottle
This well-balanced, refreshing infusion of apple, pear and zesty lemon imprints
a taste sensation to savor.
Charles Krug Sauvignon BlancNapa Valley ‘12 11 Glass | 42 Bottle
The silky texture in combination with the flavor of peach and a touch of melon
delivers the perfect balance to create this crisp wine.
Folie á Deux ChardonnayRussian River, Sonoma ‘12 10.5 Glass | 40 Bottle
Seductive, complex aromas of honey, green apple, tropical fruits, vanilla and
baking read introduce fruit flavors with light butter notes.
Cambria ChardonnayKatherine’s Vineyard ‘12 13.5 Glass | 54 Bottle
Liven your taste buds with the vibrant impressions of pineapple, pear and
vanilla in this appropriately balanced wine.
Dobbes Family Estate ViognierRogue Valley, OR ’11 48 Bottle
Intense aroms of white peach and grapefruit which shortly give rise to apricot, jasmine and
cardamom with time in the glass. Star fruit and tarragon with a hint of barrel spice.
Nobilo Icon Sauvignon BlancMarlborough ‘12 New Zealand 46 Bottle
Rich bouquet of passion fruit, gooseberry and nettles. A complex, elegant wine with excellent
structure with combination of ripe tropical and fresh herbal flavors that ends crisp and refreshing.
Jermann Pinot GrigioSkylvio’s Vendange – Italy ’12 62 Bottle
Smooth yet full-bodied finish. Enticing splash of vanilla, fruit and spice tantalizing your taste buds.
Cakebread ChardonnayNapa Valley ’12 76 Bottle
Apple, pear and melon strikes a chord of crisp acidity in this fresh and silky wine.
Kistler ChardonnayLes Noisetiers – Sonoma ’12 98 Bottle
Journey through Sonoma Valley as you explore the complexities of white peach and
honeysuckle as they lure you through a maze of flavors.

Red Wine

Rosenblum ZinfandelVintner’s Cuvée XXXV 8 Glass | 30 Bottle
Savor the taste of fresh picked cherries and raspberries as the hint of pepper
and spice tickles your tongue.
Forest Glen Pinot NoirCalifornia ’09 7.5 Glass | 28 Bottle
The well-balanced nature of this medium-bodied wine is expertly achieved by the
blending of blackberry and vanilla spice.
De Loach Pinot NoirCalifornia ’11 10.5 Glass | 40 Bottle
Mouthwatering cherry and cranberry fruit flavors with notes of smoke and
black pepper that makes this wine so elegant.
Ravenswood Petite SyrahAcampo California ’11 9 Glass | 34 Bottle
Full bodied and powerfully delicious with black fruit and dark chocolate.
Barnard Griffin MerlotColumbia Valley ’11 11 Glass | 42 Bottle
An exquisite combination of cherry, vanilla and spice is portrayed in this
very smooth, well-structured wine.
J Lohr Estates Cab SauvignonSeven Oaks Paso Robles ’12 11 Glass | 42 Bottle
With the perfect blend of cherries, black currants and berries paired with a hint of
licorice and vanilla oak. The complexities of this wine is endless.
Decero MalbecMendoza, Argentina ‘11 11.5 Glass | 43 Bottle
It has a core intensity of red fruit flavors and lifted violet aromas.
This is exquisitely balanced by freshness of acidity and an elegant integration of
French Oak that adds complexity to the rich mid palate.
Domaine Drouhin Pinot NoirWillamette Valley ’12 78 Bottle
Visualize a bouquet of lilacs, violets and the fresh scent of peeled oranges to
fall into deep appreciation of this rich, silky wine.
Matthew Cellars ClaretColumbia Valley ’10 62 Bottle
Rich aromas of black currant, creamy dark chocolate and brewed espresso.
Hedges Red MountainThree Vineyard ’11 54 Bottle
Merlot 56%, Cab Sauv 40%, Cab Franc 3%, Syrah 1%
These melodies of wines establish a bold and well-rounded impression which exhibits
properties of raspberry and cherry with a smoky finish.
JM Cellars LongevityColumbia Valley ’10 72 Bottle
Cab Sauv 37%, Malbec 19%, Petite Verdot 4%, Merlot 40%
Longevity is crafted in the classical tradition of a Bordeaux-style wine.
Tamarack Cellars Cabernet SauvignonColumbia Valley ’11 59 Bottle
Cleanse your palette with the rich and full body complexities of sweet blackberry,
silky chocolate and spicy French oak.
Cakebread Cabernet SauvignonNapa Valley ’10 118 Bottle
With each sip, you will welcome this rich, intense flavor of blackberry
and chocolate lingering in your mouth.

Bubbles

Domaine ChandonBrut ClassicNapa Valley 12 187ml
Classically balanced, nutty flavors with hints of brioche build up to a
refreshing, dry finish. Delivers complex apple and pear characteristics
accented by notes of almond and caramel in the bouquet.
Lamarca ProseccoItaly 42 Bottle
This sparkling wine offers a fresh and vibrant bouquet of golden apple, white peach and honeysuckle.
Gosset Brut ExcellenceChampagne France 72 Bottle
Aromas o pear and honeysuckle perfume of bouquet. This beautifully balanced champagne
has a long expressive finish. Excellent pairing with Sushi and Sashimi Cuisines.
Veuve Clicquot Ponsardin BrutFrance 98 Bottle
Perfect example of harmony between delicacy and power.
Dominated by Pinot Noir, this sparkling wine has a firm structure, rounded with a
touch of Pinot Meunier. A third of Chardonnay gives it the elegance and finesse
needed for a perfect balance.

French Press Coffee

FLO Japanese Restaurant is proud to feature the Northwest’s Premier Boutique Roaster Victrola Coffee Roasters

Empire Blend 6 (12 oz)
A blend of Latin American coffees that compliments each other well in body, acidity
and mouth feel. Dried fruit and toasted marshmallow followed by a clean, balanced cup
full of sweet chocolate and acidity.
Deco Decaf / Swiss Water Processed 6 (12 oz)
A blend of Indonesian, Central and South American Beans.
Juicy black cherries and soft plums compliment tones on cinnamon graham cracker
and baking chocolate softness.

*Indicates Raw Products Used. Consumption of raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.