KADOGUCHI SHUZO Co. Ltd.
SMB: 70% (% of grain remaining after polish)
RICE: Hitogokuchi (100%)
Sugar Content: 21gm./lt.
IMPORT AGENCY INFO:
Price: $18.95 (720ml.)
LCBO Vintages#: 273433
Chilled: 50˚F (10˚C) Hana-hié “Flower Cold”
Heated: 104˚F (40˚C) Hito-hada, “Human Skin”
#1: A Glencairn Whisky Glass that narrows at the neck to concentrate aroma for a superior tasting experience. Many Junmai are too often completely muted on the nose, this type of a vessel will help give an extra boost to aromas and help in accentuating the sometimes faint notes
#2: a Kiki-choko porcelain cup (AKA “The Sake Judges Cup”) with circular blue rings at the bottom of the cup, which allows two things. Firstly, they allow you to see the colour of the sake allowing you to notice any off-white tones the sake may have. Secondly, the clarity of the sake as the blue lines will “blur” the more particles are present in the sake.
Quite clear with only the slightest tinge of pale chartreuse, great clarity
Sweet honeydew melon, white peach, soft bosc pear, indiscreet gerber daisy and custard apple with fennel spice, white currant and the slightest hint of apricot jam.
CHILLED: Creamy peach and melon strike hard with soft coconut, pear and rich koji punch. Great initial flavours with slightest break in the mid-palate and solid return on the finish. Aftertaste of pleasant, ever-soft bitterness lingering; nice umami presence in this one.
HEATED: Muted nose yet rather satisfying on the palate with healthy “umamaic” levels, great balance overall for heated effort, although would not heat any higher than 104˚F (40˚C) as would exhaust any potential.
Kadoguchi Shuzo (Brewery) meaning "Northern Light." Est. 1869, in the cold northern part of the Nagano prefecture where Iiyama Toji guild hails from. Known for a dry Junmai sake and a potent 22% abv. genshu! This a particularly top-drawer Junmai and “a steal” at this price where similar quality examples sell for at least double this price.
NO BRAINER: gyutan (beef tongue kushiyaki), grilled duck breast with hoba miso, motsu beef stew, grilled sardines,
AVANT GARDE: foie gras torchon, beef goulash, bbq striploin with demi glacé, braised lamb shank with roasted mushrooms, pizza bianco with anchovies and mushrooms