Class: Junmai (Tokubetsu)
RICE: Miyama Nishiki (from Nagano)
Sugar Content: NA
Price: $14.95 (300ml.) $33.75 (720ml.)
LCBO: Hopefully! (under tasting review)
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.
Chilled: 50˚F (10˚C) Hana-hié “Flower Cold”
#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
Slight pale green/yellow in appearance.
Peach, pear, sweet cantaloupe, white tea, banana (jackfruit), herbal notes and papaya with soft tangerine zest.
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.
A crafty sake that is solid, well-balanced and impactful with great presence and character.
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.
NO BRAINER: saikyo miso marinated black cod with shiitake mushroom.
AVANT GARDE: braised beef short ribs with mashed potato and morrow demi.