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.
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.
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.
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.
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.

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.
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.
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.
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.

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
Haru – Peach Natsu – Green Apple Aki – Red Grapefruit Fuyu – Asian 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

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 Oyama – Nagano – Dry
Masumi – Yamanashi – Med Dry14.5 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
Kubota – Niigata – Dry 108
Shirataki Jozen – Niigata – Dry 120

Hedges CMS White – Columbia 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 Riesling – Columbia 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 Grigio – Trentino – 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 Gris – Willamette 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 Blanc – Napa 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 Chardonnay – Russian 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 Chardonnay – Katherine’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 Viognier – Rogue 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 Blanc – Marlborough ‘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 Grigio – Skylvio’s Vendange – Italy ’12 62 Bottle
Smooth yet full-bodied finish. Enticing splash of vanilla, fruit and spice tantalizing your taste buds.
Cakebread Chardonnay – Napa Valley ’12 76 Bottle
Apple, pear and melon strikes a chord of crisp acidity in this fresh and silky wine.
Kistler Chardonnay – Les 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.

Rosenblum Zinfandel – Vintner’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 Noir – California ’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 Noir – California ’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 Syrah – Acampo California ’11 9 Glass 34 Bottle
Full bodied and powerfully delicious with Black fruit and dark Chocolate.
Barnard Griffin Merlot – Columbia 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 Sauvignon – Seven 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 Malbec – Mendoza, 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 Noir – Willamette 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 Claret – Columbia Valley ’10 62 Bottle
Rich aromas of black currant, creamy dark chocolate and brewed espresso.
Hedges Red Mountain – Three 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 Longevity – Columbia 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 Sauvignon – Columbia 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 Sauvignon – Napa Valley ’10 118 Bottle
With each sip, you will welcome this rich, intense flavor of blackberry and chocolate lingering in your mouth.

Domaine Chandon – Brut Classic – Napa 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 Prosecco – Italy 42 Bottle
This sparkling wine offers a fresh and vibrant bouquet of golden apple, white peach and honeysuckle.
Gosset Brut Excellence – Champagne 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 Brut – France 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

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

Empire Blend 6
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. (12 oz.)
Deco Decaf / Swiss Water Processed 6
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. (12oz )

*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.