FOOD • SAKE • DINING

FOOD • SAKE • DINING

Food is my Life - Sake is my Passion! Loving the Nihonshu Since 1990. My Goal; Share This Passion and Information with Others to give Sake the Platform it so Well Deserves.

KOZAEMON TOKUBETSU JUNMAI

 

 

NAKASHIMA BREWERY

GIFU, JAPAN

Class: Junmai (Tokubetsu)

SMB: 55%

RICE: Miyama Nishiki (from Nagano)

SMV: +3

Acidity: 1.6

ABV: 15.5%

Sugar Content: NA

Price: $14.95 (300ml.) $33.75 (720ml.)

LCBO: Hopefully! (under tasting review)

 

 

 

 

IMPORT AGENCY INFO:

THAT’S LIFE GOURMET LTD.

647.885.3378

www.thatslifegourmet.com

@thatslifewines

 

 

From one of my go to favorite brewers the Kozaemon team is headed by the 14th generation of Kozaemon-san, which is always trying new things, new rice, new brewing methods, and new markets.

 

Tasting Temperatures:

Chilled: 50˚F (10˚C) Hana-hié “Flower Cold”

 

Tasting Vessels:

#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

 

 

 

Appearance:

Slight pale green/yellow in appearance.

 

Nose:

Peach, pear, sweet cantaloupe, white tea, banana (jackfruit), herbal notes and papaya with soft tangerine zest.

 

Palate:

Soft (water) melon, yellow plum, custard apple/cherimoya and sweet guava with a creamy body and a clean, fulfilling middle palate; delivering that “ever-welcomed” pleasant Junmai bitterness on the tail. Deep and dry with firm acidity and a firm umami punch.

 

Score:

93/100

 

The Lowdown:

A crafty sake that is solid, well-balanced and impactful with great presence and character.

 

Buzz Word:

Tokubetsu: meaning “special” and usually referring to a unique rice, yeast or brewing method. Rarely “if ever” indicated on the bottle, nor is the explanation of the word “special” required by any brewing/bottling laws. 

 

Lost In Translation:

Miyama Nishiki: sake rice that makes slightly less dry sake with clean rice-like flavor, presence and solid mouth feel.

 

Food:

NO BRAINER: saikyo miso marinated black cod with shiitake mushroom.

AVANT GARDE: braised beef short ribs with mashed potato and morrow demi.

 

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