More On Wine

Sake and Sparkling Wine

At Star, we are passionate about wine— and we have the inventory to show it. From California to Australia, from red to white, we carry it all. But perhaps the most unique facet of our wine obsession is the spectacular array of sparkling wines and sakes (rice wines) that we offer. These often-overlooked specialty wines are usually available in sparse selection (if at all), so we’re particularly proud of our collections and our knowledge in these areas.

Learn a little more about different sake styles.
Genshu is undiluted sake— meaning there’s no water added prior to its bottling. A higher alcohol content (around 18-19%) makes it suitable for accompanying heavier foods or enjoying as an after-dinner drink.

Nama, unpasteurized sake which must be kept refrigerated at all times, often has a fresher and livelier flavor profile.

Namachozo is pasteurized only once, after bottling. It should be kept refrigerated and tends to have livelier flavors, although it is somewhat more subdued than nama sake.

Koshu is aged for up to five years, and while practices differ greatly among brewers, it tends to have more earthiness and a generally stronger flavor profile.

Nigori is cloudy, due to the use of a coarser press or the addition of some of the lees after pressing. It’s thicker, and while it is often sweeter as well, it can have a wide range of flavors.

Junmai, made with only rice, water and koji mold, often has a full and solid flavor profile that is clean and well structured. The rice used must be polished to at least 70%*.

Ginjo is brewed with labor-intensive steps. Eschewing machinery for traditional tools and methods, brewers use highly polished rice (at least 60%*) and ferment at colder temperatures for longer periods of time to make this rice wine light, aromatic, fruity and refined.

*Junmai Ginjo-shu and Ginjo-shu are made with rice that has been “polished”, meaning it has been milled to remove the outer 30 or 40% of the original size of the grains. This means that each grain of rice used is only 60 or 70% (or less) of its original size.